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XO sauce formula with good fishy smell removing effect and simple and convenient process and preparation method thereof
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A process and simple technology, applied in the field of XO sauce formula and its preparation, can solve the problems of destroying taste, labor and time, etc., and achieve the effect of easy chewing, convenient and simple process, and firm meat quality
Pending Publication Date: 2021-06-18
齐丰
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Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
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Problems solved by technology
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Benefits of technology
Problems solved by technology
In the existing XO sauce, ginger is often used to remove the fishy smell of seafood, but ginger will destroy the taste of XO sauce during storage
Moreover, the processing of XO sauce needs to be cooked slowly, which is labor-intensive and time-consuming.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0025] A XO sauce formula with good deodorization effect and simple process, which consists of the following raw materials in parts by weight: 50-150 parts of shellfish, 50-150 parts of sea rice, 50-150 parts of Jinhua ham, cured fish 50--150 parts, 25--50 parts of earth fish, 25--50 parts of chicken breast, 50--75 parts of red onion, 50--75 parts of chili pepper, 20-100 parts of tangerine peel, 16--24 parts of rice wine 200-300 parts of edible oil, 0.5-1.5 parts of oyster sauce, 0.5-1.5 parts of rock sugar, 0.5-1 part of black pepper, 4-6 parts of fish sauce.
[0026] Preparation method: Step 1: divide the tangerine peel into four parts, and divide the rice wine into four parts;
[0027] Step 2: Wash the scallops, add a portion of tangerine peel in step 1, and then add a portion of rice wine in step 1, put them into the pot and steam for half an hour, leave the lid open for 8 hours, remove the sand line of the scallops after taking them out shredded spare;
[0028] Step 3: ...
Embodiment 2
[0036] A recipe for XO sauce with good deodorization effect and simple process, which consists of the following raw materials in parts by weight: 50 parts of shellfish, 50 parts of sea rice, 50 parts of Jinhua ham, 50 parts of cured fish, 25 parts of earth fish, chicken breast 25 parts of meat, 50 parts of red onion, 50 parts of chili pepper, 20 parts of tangerine peel, 16 parts of rice wine, 200 parts of cooking oil, 0.5 part of oyster sauce, 0.5 part of rock sugar, 0.5 part of black pepper, and 4 parts of fish sauce.
[0037] Preparation method: Step 1: divide the tangerine peel into four parts, and divide the rice wine into four parts;
[0038] Step 2: Wash the scallops, add a portion of tangerine peel in step 1, and then add a portion of rice wine in step 1, put them into the pot and steam for half an hour, leave the lid open for 8 hours, remove the sand line of the scallops after taking them out shredded spare;
[0039] Step 3: Wash the sea rice, remove impurities and sh...
Embodiment 3
[0047] A recipe for XO sauce with good deodorization effect and simple process, which consists of the following raw materials in parts by weight: 150 parts of shellfish, 150 parts of sea rice, 150 parts of Jinhua ham, 150 parts of cured fish, 50 parts of earth fish, chicken breast 50 parts of meat, 75 parts of red onion, 75 parts of chili pepper, 100 parts of tangerine peel, 24 parts of rice wine, 300 parts of cooking oil, 1.5 parts of oyster sauce, 1.5 parts of rock sugar, 1 part of black pepper, and 6 parts of fish sauce.
[0048] Preparation method: Step 1: divide the tangerine peel into four parts, and divide the rice wine into four parts;
[0049] Step 2: Wash the scallops, add a portion of tangerine peel in step 1, and then add a portion of rice wine in step 1, put them into the pot and steam for half an hour, leave the lid open for 8 hours, remove the sand line of the scallops after taking them out shredded spare;
[0050] Step 3: Wash the sea rice, remove impurities and...
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PUM
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Abstract
The invention discloses a XO sauce formula with good fishy smell removing effect and simple and convenient process and a preparation method thereof, the XO sauce formula is prepared from the following raw materials in parts by weight: 50 to 150 parts of Japanese scallop, 50 to 150 parts of dried shrimps, 50 to 150 parts of Jinhua ham, 50 to 150 parts of preserved fish, 25 to 50 parts of flatfish, 25 to 50 parts of chicken breast, 50 to 75 parts of shallot, 50 to 75 parts of conical redpepper fruit, 20 to 100 parts of pericarpium citri reticulatae, 16 to 24 parts of yellow wine, 200 to 300 parts of edible oil, 0.5 to 1.5 parts of oyster sauce, 0.5 to 1.5 parts of rock candy, 0.5 to 1 part of black pepper and 4 to 6 parts of fish sauce. The pericarpium citri reticulatae and the yellow wine are used for soaking the raw materials, so that the fishy smell in the seafood is removed in the soaking process, and the peculiar smell of XO sauce prepared by removing fishy smell with ginger in the storage process is avoided; the Japanese scallop is selected as a raw material, and the Japanese scallop has compact meat quality and sweet taste. According to the preparation method, the main materials soaked in the pericarpium citri reticulatae and the yellow wine are steamed with water, then deep-frying, and finally seasoning is added for decocting with soft fire, so that the processing time is greatly shortened, and the XO sauce prepared through the technology is unique in taste, rich in nutrition, suitable for people of all ages, after being eaten the fragrance is left in the mouth for a long time.
Description
technical field [0001] The invention relates to the technical field of food condiment processing, in particular to a formula of XO sauce with good deodorization effect and simple process and a preparation method thereof. Background technique [0002] XO sauce first appeared in the back kitchen of the Peninsula Hotel in Hong Kong in the 1980s, and became popular in the 1990s. It emerged in Cantonese high-end cuisine and has the reputation of the king of sauces. XO sauce is made of high-quality raw materials such as selected brand ham meat, selected large grains of scallops, and authentic sea shrimp. It is cooked through several processes. It tastes delicious and pure, and is rich in nutrition. It is especially suitable for cooking various high-end ingredients. [0003] There is no standard for the ingredients of XO sauce, but it mainly includes scallops, dried shrimps, Jinhua legs and peppers, etc. The taste is fresh and spicy. In existing XO sauce, ginger is often used to r...
Claims
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Application Information
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