Mixed sauce seasoning and preparation method thereof

Abstract

The invention provides a mixed sauce seasoning and a preparation method thereof. The mixed sauce seasoning comprises the following raw materials in parts by weight: 70-90 parts of soybeans, 50-60 parts of star anise, 40-50 parts of dried ginger, 30-50 parts of amomum tsao-ko, 10-20 parts of liquorice, 15-30 parts of cassia bark, 10-20 parts of mint, 50-70 parts of clove, 30-40 parts of fennel, 20-40 parts of pericarpium citri reticulatae, 35-55 parts of bay leaves, 2-3 parts of fructus momordicae, 20-50 parts of pepper, 10-20 parts of rock candy, 20-30 parts of yellow rice wine, 30-40 parts of mashed garlic, 15-40 parts of fermented glutinous rice, 10-22 parts of braising soy sauce, 20-40 parts of rose syrup, 10-15 parts of fish sauce, 15-25 parts of Chinese toon and 8-12 parts of rosemary. Compared with the prior art, the provided mixed sauce seasoning has a simple process, sufficient nutritional ingredients, good mouthfeel and fragrant and mellow taste.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a miscellaneous sauce and a preparation method thereof. Background technique [0002] Sauce, a material for seasoning food, plays a pivotal role in the presentation of the overall flavor of daily cooking. With the continuous improvement of living standards, people have higher and higher requirements for the quality of condiments. According to statistics, there are as many as 450 kinds of sauces that can be called orthodox sauces. The so-called orthodox sauce is the regular sauce that people generally use when cooking. In addition, there are many home remedies that belong to personal research, specific brands of sauces, or sauces that are not commonly used but unique, and there are more than 1,800 kinds. The sauces commonly used by the Chinese are: noodles sauce, chili sauce, barbecue sauce, traditional sesame sauce, barbecued pork bun sauce, tempeh sauce, minced meat spicy s...

AI Technical Summary

Problems solved by technology

[0003] At present, the existing sauces have the following problems: single taste, unscientific formula, unbalanced nutritional components of the sauce, especially the taste of the existing sauces pursues the stimulation of the taste nerves, and a large amount of salt and monosodium glutamate are added to the formula. Sauces are easy to cause dry mouth symptoms after consumption, regular consumption will bring many negative effects on the body of the eater