Stir-frying-free spicy sauce and preparation method thereof

Abstract

The invention relates to the technical field of food and food preparation, and particularly discloses a stir-frying-free spicy sauce and a preparation method thereof. The stir-frying-free spicy saucecomprises the following raw materials: Xinjiang Anjihai red pepper, Xinjiang dried tomato, Xinjiang tomato sauce, sweet fermented flour sauce, Pixian thick broad-bean sauce, soybean sauce, Chinese prickly ash, scallion, ginger, salt, capsicum frutescens and Hengshun soy sauce. According to the stir-frying-free spicy sauce, a stir-frying method is not needed for preparation, so that a stir-frying step and the cost required by stir-frying are saved. Meanwhile, the adopted raw materials are mostly produced from Xinjiang, and are rich in nutrition and delicious in taste, and the prepared spicy sauce retains the nutrition and delicious taste of the raw materials to a certain extent, has relatively high nutritional value, and can meet the taste of most consumers. Meanwhile, the spicy sauce can meet mixtures of various food materials, is fresh, spicy and non-greasy in taste, and is healthier than a spicy sauce prepared by traditional stir-frying and quick-frying with oil.

Description

technical field [0001] The invention relates to the technical field of food and food preparation, in particular to a spicy sauce without frying and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It is a commonly used condiment when people make delicacies. Some varieties of sauce can also be eaten directly. For example, fish sauce, meat sauce, hot sauce and jam are favored by consumers. With the improvement of people's living standards, people's requirements for high-quality food are getting higher and higher. For "importable" things, they want both their delicious taste and their nutrition and hygiene. Therefore, nutritious and healthy or pure natural food Has gradually become the trend of food development. [0003] Spicy sauce is a common sauce. It has the advantages of delicious taste, fresh color, rich nutrition, appetizing and spleen-enha...

AI Technical Summary

Problems solved by technology

But at present, the taste of the same brand of spicy sauce on the market is relatively single, and consumers need to keep trying to choose the spicy sauce products they are satisfied with when purchasing, which has caused difficulties for consumers to choose.

[0004] At the same time, most of the spicy sauces are made by oil-stir-frying and other processing techniques, and the made spicy sauces contain more oil. Long-term use of foods containing too much oil is likely to cause diseases such as diabetes, hyperlipidemia, and high blood pressure, which will bring adverse harm to the human body.