Preparation technology of sour and hot sauce

Abstract

The invention discloses a preparation process of a sour and hot sauce, and relates to the technical field of preparation of sour and hot sauces. The method comprises the following steps: preparing materials, making sour and hot pickles, making sour and hot code sub-sauce, storing, using, using method and matters needing attention. In the sour and hot code sub-sauce, fresh white radishes, carrots, red peppers and bulbus allii chinense are soaked and fermented to produce the sour and hot code sub-sauce, vegetables are subjected to cold processing, and the loss of beneficial components is less compared with other processed vegetables, so that the pickled vegetables are rich in nutrition. The sour and hot pickled vegetables are rich in various vitamins such as cellulose, vitamin C, vitamin B1 and vitamin B2, various mineral substances such as calcium, iron and zinc, and trace elements such as calcium and iron, the content of nutrient substances such as carbohydrate, amino acid, protein and fat is obviously increased compared with that before pickling fermentation, the dietary nutrition balance required by the human body can be met, and the sour and hot pickled vegetables belong to better low-calorie food.

Description

Technical Field

[0001] The invention relates to the technical field of hot and sour sauce preparation, in particular to a preparation process of hot and sour sauce. Background Art

[0002] Hot and sour sauce is a condiment with unique sour and spicy taste. It is usually made from fresh vegetables, fruits, spices and seasonings through fermentation or mixing. Its main ingredients may include chili, garlic, vinegar, soy sauce, etc., which give food a rich flavor and layered feeling. Hot and sour sauce can not only boost appetite, but also add unique flavor to various dishes. It is widely used in stir-frying, cold dishes, pickling and accompanying meals, and is deeply loved by food lovers everywhere.

[0003] However, the diversity of existing ingredients and the use of additives may be insufficient in nutritional value and health effects. The fermentation process in commercial products is not as deep as that in homemade products, resulting in reduced activity of probiotics and affecting their ability to improve intestinal health. In response to the above problems, the inventors proposed a preparation process for hot and sour sauce to solve the above problems. Summary of the invention

[0004] In order to solve the problem that the diversity of ingredients and the use of additives in existing hot and sour sauces may reduce their nutritional value, and the fermentation process of commercial products is not as deep as that of homemade products, resulting in reduced probiotic activity, thereby affecting the improvement effect of intestinal health; the purpose of the present invention is to provide a preparation process of hot and sour sauce.

[0005] In order to solve the above technical problems, the present invention adopts the following technical scheme: a preparation process of hot and sour sauce, comprising the following steps: S1. Material preparation: ingredients for hot and sour kimchi and other ingredients; S2. Making hot and sour pickles: cutting, soaking and fermenting raw materials; S3, making hot and sour sauce: pretreatment of oil, mixing other ingredients, adding meat paste and fermented kimchi, adding seasoning, boiling, cooling and bottling; S4. Storage and use: storage conditions and usage; S5. Notes: fresh selection of raw materials, fermentation time of kimchi, cleanliness and hygiene.

[0006] The ingredients of the hot and sour kimchi in S1 are: 60 jin of white radish, accounting for 60%, 20 jin of red radish, accounting for 20%, 10 jin of red pepper, accounting for 10%, and 10 jin of radish, accounting for 10%; Other ingredients in S1: 7 catties of dried chili powder, 2.5 catties of dried shiitake mushrooms (cut into rice-like pieces after soaking), 10 catties of pork leg meat (chopped into minced meat), 1 catties of salt, 1 catties of MSG, 4 catties of aged vinegar, 2 catties of soy sauce, 1 catties of sesame oil, and 30 catties of peanut oil; Cutting of raw materials in S2: Cutting white radish, red radish, red pepper and radish into rice-like shapes to ensure uniformity for uniform fermentation, and producing white radish, red radish, red pepper and radish by soaking and fermentation; Soaking and fermentation in S2: The cut raw materials are marinated with an appropriate amount of salt, placed in a sealed container, and left to ferment in a cool place, usually for 3-7 days, depending on the temperature and humidity, until the materials have a sour taste and crispness.

[0007] Pretreatment of the oil in S3: Pour the peanut oil into a pot and heat it to 100°C to ensure that the oil temperature reaches the effect of sterilization and boiling; Mix other ingredients in S3: Add dried chili powder and dried shiitake mushrooms to the heated oil, stir-fry evenly to release the aroma; Adding meat paste and fermented kimchi in S3: Add the chopped pork leg meat paste and stir-fry until the meat paste changes color, then add the fermented hot and sour kimchi and continue to stir-fry to ensure that the two are evenly mixed; Add seasonings in S3: Add salt, MSG, aged vinegar, soy sauce, and sesame oil, and stir quickly to allow the sauce to fully absorb the flavor of the seasonings; Boiling in S3: Continue to heat the mixed materials in the pot, maintain a low heat, and boil for about 6 minutes to facilitate the blending of the seasoning and kimchi flavors; Cooling and bottling in S3: After cooking, turn off the heat and let the sauce cool naturally. Put the cooled sauce into filling bottles and seal them for storage.

[0008] Storage conditions in S4: The sauce should be stored in a cool, dry place, away from direct sunlight. After opening, it is best to refrigerate and consume as soon as possible; Usage in S4: The sauce can be used as a condiment for various hot and sour dishes, such as hot and sour sea cucumber, hot and sour chicken offal, etc.; it can also be heated and used as a condiment for staple foods such as rice, rice noodles, and noodles.

[0009] Compared with the prior art, the present invention has the following beneficial effects: 1. The hot and sour sauce of the present invention is produced by pickling and fermenting fresh white radish, red radish, red pepper and Chinese cabbage, which is a "cold processing" of vegetables. Compared with other processed vegetables, the loss of beneficial components is less, so the pickles are rich in nutrition. The hot and sour pickles are rich in cellulose, vitamin C, vitamin B1, vitamin B2 and other vitamins, calcium, iron, zinc, and other minerals, trace elements such as calcium and iron, which are significantly improved before pickling and fermentation, and nutrients such as carbohydrates, amino acids, proteins, fats, etc., which can meet the dietary nutrition balance required by the human body, and belong to a good low-calorie food.

[0010] 2. The hot and sour sauce of the present invention is rich in microorganisms and minerals, and has low calories. It also has a certain guiding effect on the health of the intestines, can promote secretion, and in addition to decomposing protein to make the intestines unobstructed, it can also reduce the occurrence of constipation. It can promote the secretion of gastric juice and help stomach digestion. In addition, vitamins have anti-aging effects, can accelerate the body's metabolism, help excrete sweat in the body, and maintain good health. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0012] Figure 1 It is a schematic diagram of the structure of the present invention. DETAILED DESCRIPTION

[0013] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0014] Example: Figure 1 As shown, the present invention provides a preparation process of hot and sour sauce, comprising the following steps: S1. Material preparation: ingredients for hot and sour kimchi and other ingredients; S2. Making hot and sour pickles: cutting, soaking and fermenting raw materials; S3, making hot and sour sauce: pretreatment of oil, mixing other ingredients, adding meat paste and fermented kimchi, adding seasoning, boiling, cooling and bottling; S4. Storage and use: storage conditions and usage; S5. Notes: fresh selection of raw materials, fermentation time of kimchi, cleanliness and hygiene.

[0015] The ingredients of the hot and sour kimchi in S1 are: 60 jin of white radish, accounting for 60%, 20 jin of red radish, accounting for 20%, 10 jin of red pepper, accounting for 10%, and 10 jin of radish, accounting for 10%; The other ingredients in S1 are: 7 pounds of dried chili powder, 2.5 pounds of dried shiitake mushrooms (cut into rice-like pieces after soaking), 10 pounds of pork leg meat (chopped into puree), 1 pound of salt, 1 pound of MSG, 4 pounds of aged vinegar, 2 pounds of soy sauce, 1 pound of sesame oil, and 30 pounds of peanut oil.

[0016] By adopting the above technical solution, it is possible to ensure that the raw materials used are balanced, increase the nutritional content of the sauce, and enrich the flavor, making the finished product both healthy and delicious.

[0017] Cutting of raw materials in S2: Cutting white radish, red radish, red pepper and radish into rice-like shapes to ensure uniformity for uniform fermentation, and producing white radish, red radish, red pepper and radish by soaking and fermentation; Soaking and fermentation in S2: The cut raw materials are marinated with an appropriate amount of salt, placed in a sealed container, and left to ferment in a cool place, usually for 3-7 days, depending on the temperature and humidity, until the materials have a sour taste and crispness.

[0018] By adopting the above technical solution, the uniformity of the materials during the fermentation process can be ensured, the fermentation effect can be improved, and the flavor of the final product can be made more intense and layered. Rich probiotics and organic acids are accumulated during the fermentation process, which not only improves intestinal health, but also helps to enhance the taste and flavor of the ingredients, and increases the unique flavor of hot and sour kimchi.

[0019] Pretreatment of the oil in S3: Pour the peanut oil into a pot and heat it to 100°C to ensure that the oil temperature reaches the effect of sterilization and boiling; Mix other ingredients in S3: Add dried chili powder and dried shiitake mushrooms to the heated oil, stir-fry evenly to release the aroma; Adding meat paste and fermented kimchi in S3: Add the chopped pork leg meat paste and stir-fry until the meat paste changes color, then add the fermented hot and sour kimchi and continue to stir-fry to ensure that the two are evenly mixed; Add seasonings in S3: Add salt, MSG, aged vinegar, soy sauce, and sesame oil, and stir quickly to allow the sauce to fully absorb the flavor of the seasonings; Boiling in S3: Continue to heat the mixed materials in the pot, maintain a low heat, and boil for about 6 minutes to facilitate the blending of the seasoning and kimchi flavors; Cooling and bottling in S3: After cooking, turn off the heat and let the sauce cool naturally. Put the cooled sauce into filling bottles and seal them for storage.

[0020] By adopting the above technical scheme, the hot and sour sauce is rich in microorganisms and minerals and has low calories. It also has a certain guiding effect on the health of the intestines and can promote secretion. In addition to decomposing protein to make the intestines unobstructed, it can also reduce the occurrence of constipation. It can promote the secretion of gastric juice and help stomach digestion. In addition, vitamins have anti-aging effects, can accelerate the body's metabolism, help excrete sweat in the body, and maintain good health.

[0021] Storage conditions in S4: The sauce should be stored in a cool, dry place, away from direct sunlight. After opening, it is best to refrigerate and consume as soon as possible; Usage in S4: The sauce can be used as a condiment for various hot and sour dishes, such as hot and sour sea cucumber, hot and sour chicken offal, etc.; it can also be heated and used as a condiment for staple foods such as rice, rice noodles, and noodles.

[0022] By adopting the above technical solution, the shelf life of the sauce can be effectively extended, its flavor and nutritional components can be ensured to be retained, waste can be reduced, the diversified application of the sauce can be achieved, the family's dining table choices can be enriched, the taste and nutrition of food can be improved, and people can enjoy a richer dining experience.

[0023] Fresh selection of raw materials in S5: All vegetables should be fresh and free of pests and diseases to ensure the final flavor and nutritional value; Fermentation time of kimchi in S5: The fermentation time can be adjusted appropriately according to the weather and personal taste preferences. If you prefer a stronger sour taste, you can extend the fermentation time appropriately; Cleanliness and hygiene in S5: During the entire production process, ensure that tools and containers are kept clean to reduce the risk of bacterial contamination.

[0024] By adopting the above technical solutions, the overall quality and taste of the sauce can be improved, ensuring the maximization of nutrients, thereby having a positive impact on health. The fermentation time can be flexibly adjusted to meet the needs of different tastes and satisfy consumers' diverse taste experiences.

[0025] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A process for preparing a hot and sour sauce, characterized in that: The following steps are involved: S1. Material preparation: ingredients for hot and sour kimchi and other ingredients; S2. Making hot and sour pickles: cutting, soaking and fermenting raw materials; S3, making hot and sour sauce: pretreatment of oil, mixing other ingredients, adding meat paste and fermented kimchi, adding seasoning, boiling, cooling and bottling; S4. Storage and use: storage conditions and usage; S5. Notes: fresh selection of raw materials, fermentation time of kimchi, cleanliness and hygiene.

2. A process for preparing a hot and sour sauce as claimed in claim 1, characterized in that: The ingredients of the hot and sour kimchi in S1 are: 60 jin of white radish, accounting for 60%, 20 jin of red radish, accounting for 20%, 10 jin of red pepper, accounting for 10%, and 10 jin of radish, accounting for 10%; The other ingredients in S1 are: 7 pounds of dried chili powder, 2.5 pounds of dried shiitake mushrooms, 10 pounds of pork leg meat, 1 pound of salt, 1 pound of MSG, 4 pounds of aged vinegar, 2 pounds of soy sauce, 1 pound of sesame oil, and 30 pounds of peanut oil.

3. A process for preparing a hot and sour sauce as claimed in claim 1, characterized in that: Cutting of raw materials in S2: Cutting white radish, red radish, red pepper and radish into rice-like shapes to ensure uniformity for uniform fermentation, and producing white radish, red radish, red pepper and radish by soaking and fermentation; Soaking and fermentation in S2: The cut raw materials are marinated with an appropriate amount of salt, placed in a sealed container, and left to ferment in a cool place, usually for 3-7 days, depending on the temperature and humidity, until the materials have a sour taste and crispness.

4. A process for preparing a hot and sour sauce as claimed in claim 1, characterized in that: Pretreatment of the oil in S3: Pour the peanut oil into a pot and heat it to 100°C to ensure that the oil temperature reaches the effect of sterilization and boiling; Mix other ingredients in S3: Add dried chili powder and dried shiitake mushrooms to the heated oil, stir-fry evenly to release the aroma; Adding meat paste and fermented kimchi in S3: Add the chopped pork leg meat paste and stir-fry until the meat paste changes color, then add the fermented hot and sour kimchi and continue to stir-fry to ensure that the two are evenly mixed; Add seasonings in S3: Add salt, MSG, aged vinegar, soy sauce, and sesame oil, and stir quickly to allow the sauce to fully absorb the flavor of the seasonings; Boiling in S3: Continue to heat the mixed materials in the pot, maintain a low heat, and boil for about 6 minutes to facilitate the blending of the seasoning and kimchi flavors; Cooling and bottling in S3: After cooking, turn off the heat and let the sauce cool naturally. Put the cooled sauce into filling bottles and seal them for storage.

5. A process for preparing a hot and sour sauce as claimed in claim 1, characterized in that: Storage conditions in S4: The sauce should be stored in a cool, dry place, away from direct sunlight. After opening, it is best to refrigerate and consume as soon as possible; Usage in S4: The sauce can be used as a condiment for various hot and sour dishes, such as hot and sour sea cucumber, hot and sour chicken offal, etc.; it can also be heated and used as a condiment for staple foods such as rice, rice noodles, and noodles.

6. A process for preparing a hot and sour sauce as claimed in claim 1, characterized in that: Fresh selection of raw materials in S5: All vegetables should be fresh and free of pests and diseases to ensure the final flavor and nutritional value; Fermentation time of kimchi in S5: The fermentation time can be adjusted appropriately according to the weather and personal taste preferences. If you prefer a stronger sour taste, you can extend the fermentation time appropriately; Cleanliness and hygiene in S5: During the entire production process, ensure that tools and containers are kept clean to reduce the risk of bacterial contamination.

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