Preparation method of granular spicy sauce and spicy sauce

Abstract

The present invention relates to a preparation method of granular spicy sauce and the spicy sauce. The preparation method of the granular spicy sauce includes the following steps, step 1, preparing materials, weighing the following components in parts by weight, 850-1000 parts of red chili pepper, 400-500 parts of beef granules, 150-200 parts of dried mushroom granules, 400-500 parts of black curded beans, 75-100 parts of fructus crataegi granules, 200-300 parts of peanut kernels, 2000-3000 parts of edible oil, 400-500 parts of peanut butter, 400-500 parts of Chuhou paste, 200-300 parts of sesame paste, 200-300 parts of dried shallot, 200-300 parts of minced garlic, 75-100 parts of dried chilli, 15-20 parts of thirteen-spices powder, 30-50 parts of dried zanthoxylum bungeanum, 10-20 partsof anise, 10-20 parts of fructus amomi rotundus, 15-30 parts of fructus vanilla planifolia, 30-50 parts of ginger slices, 20-30 parts of white sesame seeds, 30-50 parts of onion segments, 100-150 parts of iodized salt, 100-150 parts of oyster sauce, and 150-200 parts of white sugar. The beneficial effects of the granular spicy sauce are as follows: the whole spicy sauce is composed of peanut butter, Chuhou paste and sesame paste. Various sauces can effectively improve sense of hierarchy in the spicy sauce. Meanwhile, the various sauces can be fully mixed through gentle heat and long-term stirring.

Description

technical field [0001] The invention relates to the technical field of spicy sauce production, in particular to a method for preparing granular spicy sauce and the spicy sauce. Background technique [0002] Spicy sauce is a kind of sauce made by using the traditional craft of dipping the famous snack bean curd in water combined with advanced scientific preservation technology, carefully selected chili, Chinese prickly ash, pepper, sesame, vegetable oil and precious natural spices. It has the spicy and spicy characteristics of Sichuan , Delicious and fresh in color, long aftertaste, rich in nutrition, has the functions of appetizing, invigorating spleen and increasing appetite. It is an ideal seasoning for cooking all kinds of Sichuan dishes, cold dishes and pasta, and it is a convenient and good product for home travel. [0003] The existing spicy sauce needs to stir-fry ingredients step by step during the frying process, and users need to keep in mind the order of ingredie...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of granulated spicy sauce and spicy sauce, to solve the problem that the existing spicy sauce proposed in the above background technology needs to be fried with ingredients step by step during the frying process, and users need to keep the ingredients in mind The order makes it impossible to be generally applicable to the public, and some aniseed ingredients such as dried peppercorns and star anise are mixed into the spicy sauce after being broken, causing the aniseed taste to fill the mouth during eating and affect eating The problem