Preparation method of granular spicy sauce and spicy sauce

A technology of spicy sauce and granules, which is applied in the field of spicy sauce, can solve the problems that the aniseed taste is full of mouth, affects eating, and cannot be widely used by the public, and achieves the effect of high degree of fragmentation and improved layering

Pending Publication Date: 2020-09-25
民和丰德生态食品有限公司
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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

Method used

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[0017] The technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0018] The present invention provides a technical solution: a preparation method of granular spicy sauce and spicy sauce. The preparation method of granular spicy sauce includes the following steps: (1) preparing materials, (2) ingredients, (3) frying spicy sauce; wherein,

[0019] Step (1) Preparation: Weigh the following components by weight: 850-1000 parts of bright red pepper, 400-500 parts of beef cubes, 150-200 parts of dried shiitake mushrooms, 400-500 parts of black tempeh, 75-100 parts of hawthorn particles , 200-300 servings of...

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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...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10A23V2002/00A23V2200/32
Inventor 桂科志李建奎刘兵铁梅芳张晓瑾张黎明密良录王玉国王春兰武学龙张沐诗晏婷李鸿昌詹江雪祁香琴邓锋震王玉梅韩彥艳李志成包晖
Owner 民和丰德生态食品有限公司
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