Formula and preparation method of seasoning sauce

Abstract

The invention relates to the field of food processing, in particular to a seasoning sauce formula and a preparation method thereof. The preparation method comprises the following steps: adding 1035 to 2400 grams of rapeseed oil, 300 to 900 grams of soybean oil, 100 to 1000 grams of Pixian thick broad-bean sauce, 200 to 800 grams of fresh chili, 10 to 70 grams of Chinese prickly ash, 80 to 1000 grams of preserved szechuan pickle, 50 to 700 grams of mushroom, 100 to 210 grams of dry chili, 10 to 200 grams of cashew nut, 50 to 280 grams of leek flower, 20 to 100 grams of chopped peanut, 8 to 50 grams of cooked sesame, 80 to 200 grams of diced pork, 10 to 100 grams of shallot, 20 to 250 grams of ginger, 20 to 260 grams of garlic, 14 to 160 grams of onion, 14 to 150 grams of caraway, 10 to 150 grams of celery, 1 to 8 grams of lysimachia sikokiana, 1 to 10 grams of angelica dahurica The soup is prepared from 1-18 g of fennel, 1-13 g of cinnamon, 1-8 g of anise, 1-26 g of amomum cardamomum, 1-9 g of netmeg, 1-14 g of rhizoma kaempferiae, 1-10 g of clove, 2-6 g of pericarpium citri reticulatae, 1-10 g of liquorice, 5-18 g of rock candy and 10-18 g of cooking wine. The seasoning sauce disclosed by the invention has the beneficial effects that the seasoning sauce disclosed by the invention is rich in mouth feel, integrates the flavors of various food materials, and not only has fresh, spicy and spicy flavors, but also has multi-layer flavors such as mushroom flavors, nut flavors, meat flavors and the like; pure natural food materials are adopted, excessive artificial additives are avoided, and health and delicious taste are achieved; the preparation method is simple and easy for industrial production.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a seasoning sauce formula and a preparation method thereof. Background Art

[0002] As a common food seasoning, seasoning sauce plays an important role in people's diet. There are many kinds of seasoning sauces on the market, but most of them have problems such as single taste and too many additives.

[0003] The invention aims to provide a seasoning sauce with rich taste, pure naturalness and unique flavor and a preparation method thereof. Summary of the invention

[0004] To solve the problems raised in the above background technology, the object of the present invention is to provide a seasoning sauce formula and a preparation method thereof.

[0005] To solve the above technical problems, the technical solution provided by the present invention is as follows: a seasoning sauce formula and a preparation method thereof, which is prepared by mixing the following raw materials in weight ratio: 1035-2400 g of rapeseed oil, 300-900 g of soybean oil, 100-1000 g of Pixian bean paste, 200-800 g of fresh chili pepper, 10-70 g of peppercorns, 80-1000 g of mustard tuber, 50-700 g of shiitake mushrooms, 100-210 g of dried chili pepper, 10-200 g of cashew nuts, 50-280 g of leek flowers, 20-100 g of crushed peanuts, 8-50 g of cooked sesame seeds, 80-200 g of pork cubes, 10-100 g of shallots, and 10-200 g of ginger. 20-250 grams, 20-260 grams of garlic, 14-160 grams of onion, 14-150 grams of coriander, 10-150 grams of celery, 1-8 grams of paica, 1-10 grams of angelica, 1-20 grams of bay leaves, 1-18 grams of fennel, 1-13 grams of cinnamon, 1-8 grams of star anise, 1-26 grams of white cardamom, 1-9 grams of nutmeg, 1-14 grams of galangal, 1-10 grams of cloves, 2-6 grams of tangerine peel, 1-10 grams of licorice, 5-18 grams of rock sugar, 10-18 grams of cooking wine, 10-38 grams of white wine, 6-26 grams of fermented black beans, 1-19 grams of salt, 1-14 grams of sugar, 1-8 grams of white pepper powder, and 6-26 grams of fresh matsutake.

[0006] Preferably, the weight ratio of the raw materials is: 1100-2200 grams of rapeseed oil, 600-800 grams of soybean oil, 300-800 grams of Pixian bean paste, 300-500 grams of fresh pepper, 20-50 grams of pepper, 100-800 grams of mustard tuber, 100-300 grams of mushroom, 135-190 grams of dried pepper, 20-100 grams of cashew nuts, 70-220 grams of leek flowers, 40-90 grams of crushed peanuts, 10-28 grams of cooked sesame seeds, 100-160 grams of pork cubes, 20-80 grams of shallots, 60-190 grams of ginger, and 80-250 grams of garlic. , 30-80 grams of onion, 30-80 grams of coriander, 20-120 grams of celery, 1.2-4.5 grams of angelica, 1-7 grams of bay leaves, 1-8 grams of fennel, 1-5 grams of cinnamon, 1-7 grams of star anise, 1-6 grams of white cardamom, 1-7 grams of nutmeg, 1-7 grams of galangal, 1-8 grams of cloves, 2-4 grams of tangerine peel, 1-5 grams of licorice, 6-17 grams of rock sugar, 10-40 grams of cooking wine, 10-30 grams of white wine, 8-23 grams of fermented black beans, 1-7 grams of salt, 5-12 grams of white sugar, 1-7 grams of white pepper powder, and 10-24 grams of fresh matsutake.

[0007] Preferably, the weight ratio of the raw materials is: 1200 grams of rapeseed oil, 800 grams of soybean oil, 500 grams of Pixian bean paste, 300 grams of fresh pepper, 30 grams of pepper, 200 grams of winter vegetables, 200 grams of mustard tuber, 200 grams of mushrooms, 150 grams of dried pepper, 80 grams of cashew nuts, 150 grams of chives, 60 grams of crushed peanuts, 20 grams of cooked sesame seeds, 150 grams of pork cubes, 60 grams of shallots, 100 grams of ginger, and 120 grams of garlic. , 60 grams of onion, 60 grams of coriander, 60 grams of celery, 3.4 grams of angelica, 4 grams of bay leaves, 3 grams of fennel, 3 grams of cinnamon, 3 grams of star anise, 3 grams of white cardamom, 3 grams of nutmeg, 3 grams of galangal, 1.2 grams of cloves, 2 grams of tangerine peel, 2 grams of licorice, 10 grams of rock sugar, 20 grams of cooking wine, 20 grams of white wine, 10 grams of fermented black beans, 4-6 grams of salt, 7 grams of white sugar, 1.5 grams of white pepper powder, and 15 grams of fresh Matsutake.

[0008] The method for preparing the seasoning sauce is characterized in that safflower, frankincense, myrrh, astragalus, millet spatholobus, angelica dahurica, saposhnikovia divaricata, clove, angelica dahurica, cassia twig, cnidium monnieri, honeysuckle and dandelion are taken from the raw materials for raw material pretreatment, oil is fried, sauce and spices are fried, other raw materials are added, seasoning and boiling are carried out, and finished product processing is carried out.

[0009] The specific preparation method comprises the following steps:

[0010] (1) Wash and chop fresh chili peppers, wash and chop preserved vegetables and mustard tubers, soak and chop shiitake mushrooms, cut dried chili peppers into sections; chop cashew nuts, wash and chop chives, cut shallots into sections, slice ginger, mince garlic, shred onions, cut coriander into sections, and cut celery into sections for later use; wrap spices such as basil, angelica dahurica, bay leaves, fennel, cinnamon, star anise, white cardamom, nutmeg, galangal, cloves, tangerine peel, and licorice in gauze to make a spice bag;

[0011] (2) Pour rapeseed oil and soybean oil into a pot, heat over low heat, add scallion segments, ginger slices, minced garlic, onion shreds, coriander segments, and celery segments, fry until golden brown, and remove from the pot to allow the oil to absorb the aroma of the vegetables;

[0012] (3) Maintaining the oil temperature, add Pixian Douban, stir-fry over low heat until the oil turns red, then add the spice bag and continue stir-frying until the aroma comes out;

[0013] (4) Add chopped fresh chili peppers, chopped preserved vegetables, chopped mustard tubers, chopped mushrooms, dried chili peppers, Sichuan peppercorns, and diced pork in order, stir-fry evenly, add chopped cashew nuts, chopped peanuts, and fermented black beans, and continue to stir-fry;

[0014] (5) Add rock sugar, cooking wine, and white wine, stir evenly, add salt, sugar, white pepper, and fresh pine mushrooms, simmer over low heat, stirring constantly to fully blend the sauce, and simmer until the sauce is thick;

[0015] (6) Take out the spice bag, wait for the sauce to cool down, add cooked sesame seeds, stir evenly, put the seasoning sauce into a sterilized container and seal it for storage.

[0016] Preferably, in step (2), the oil is heated over medium to low heat until the oil temperature reaches about 100°C.

[0017] Preferably, the boiling time in step (5) is about 30 minutes.

[0018] The beneficial effects of the present invention are:

[0019] The seasoning sauce of the invention has a rich taste, and combines the flavors of various ingredients, including spicy, numbing, mushroom, nut, meat and other multi-layered flavors;

[0020] Using pure natural ingredients, without too many artificial additives, healthy and delicious;

[0021] The preparation method is simple and easy to industrialize.

[0022] Obviously, according to the above contents of the present invention, in accordance with common technical knowledge and customary means in the art, without departing from the above basic technical ideas of the present invention, other various forms of modification, replacement or change may be made.

[0023] The above contents of the present invention are further described in detail below through specific implementation methods in the form of embodiments. However, this should not be understood as the scope of the above subject matter of the present invention being limited to the following examples. All technologies realized based on the above contents of the present invention belong to the scope of the present invention. DETAILED DESCRIPTION

[0024] The present invention is described below with specific embodiments, but is not intended to be limiting of the present invention.

[0025] Embodiment 1: The following raw materials are mixed in weight ratio: rapeseed oil 1035-2400 grams, soybean oil 300-900 grams, Pixian bean paste 100-1000 grams, fresh pepper 200-800 grams, pepper 10-70 grams, mustard tuber 80-1000 grams, mushroom 50-700 grams, dried pepper 100-210 grams, cashew 10-200 grams, leek flower 50-280 grams, peanut 20-100 grams, cooked sesame 8-50 grams, pork cubes 80-200 grams, shallot 10-100 grams, ginger 20-250 grams, garlic 20-260 grams. grams, onion 14-160 grams, coriander 14-150 grams, celery 10-150 grams, raisin 1-8 grams, angelica 1-10 grams, bay leaf 1-20 grams, fennel 1-18 grams, cinnamon 1-13 grams, star anise 1-8 grams, white cardamom 1-26 grams, nutmeg 1-9 grams, galangal 1-14 grams, cloves 1-10 grams, tangerine peel 2-6 grams, licorice 1-10 grams, rock sugar 5-18 grams, cooking wine 10-18 grams, white wine 10-38 grams, fermented black beans 6-26 grams, salt 1-19 grams, white sugar 1-14 grams, white pepper powder 1-8 grams, fresh matsutake 6-26 grams.

[0026] Preferably, the weight ratio of the raw materials is: 1100-2200 grams of rapeseed oil, 600-800 grams of soybean oil, 300-800 grams of Pixian bean paste, 300-500 grams of fresh pepper, 20-50 grams of pepper, 100-800 grams of mustard tuber, 100-300 grams of mushroom, 135-190 grams of dried pepper, 20-100 grams of cashew nuts, 70-220 grams of leek flowers, 40-90 grams of crushed peanuts, 10-28 grams of cooked sesame seeds, 100-160 grams of pork cubes, 20-80 grams of shallots, 60-190 grams of ginger, and 80-250 grams of garlic. , 30-80 grams of onion, 30-80 grams of coriander, 20-120 grams of celery, 1.2-4.5 grams of angelica, 1-7 grams of bay leaves, 1-8 grams of fennel, 1-5 grams of cinnamon, 1-7 grams of star anise, 1-6 grams of white cardamom, 1-7 grams of nutmeg, 1-7 grams of galangal, 1-8 grams of cloves, 2-4 grams of tangerine peel, 1-5 grams of licorice, 6-17 grams of rock sugar, 10-40 grams of cooking wine, 10-30 grams of white wine, 8-23 grams of fermented black beans, 1-7 grams of salt, 5-12 grams of white sugar, 1-7 grams of white pepper powder, and 10-24 grams of fresh matsutake.

[0027] Preferably, the weight ratio of the raw materials is: 1200 grams of rapeseed oil, 800 grams of soybean oil, 500 grams of Pixian bean paste, 300 grams of fresh pepper, 30 grams of pepper, 200 grams of winter vegetables, 200 grams of mustard tuber, 200 grams of mushrooms, 150 grams of dried pepper, 80 grams of cashew nuts, 150 grams of chives, 60 grams of crushed peanuts, 20 grams of cooked sesame seeds, 150 grams of pork cubes, 60 grams of shallots, 100 grams of ginger, and 120 grams of garlic. , 60 grams of onion, 60 grams of coriander, 60 grams of celery, 3.4 grams of angelica, 4 grams of bay leaves, 3 grams of fennel, 3 grams of cinnamon, 3 grams of star anise, 3 grams of white cardamom, 3 grams of nutmeg, 3 grams of galangal, 1.2 grams of cloves, 2 grams of tangerine peel, 2 grams of licorice, 10 grams of rock sugar, 20 grams of cooking wine, 20 grams of white wine, 10 grams of fermented black beans, 4-6 grams of salt, 7 grams of white sugar, 1.5 grams of white pepper powder, and 15 grams of fresh Matsutake.

[0028] The method for preparing the seasoning sauce is characterized in that safflower, frankincense, myrrh, astragalus, millet spatholobus, angelica dahurica, saposhnikovia divaricata, clove, angelica dahurica, cassia twig, cnidium monnieri, honeysuckle and dandelion are taken from the raw materials for raw material pretreatment, oil is fried, sauce and spices are fried, other raw materials are added, seasoning and boiling are carried out, and finished product processing is carried out.

[0029] The specific preparation method comprises the following steps:

[0030] (1) Wash and chop fresh chili peppers, wash and chop preserved vegetables and mustard tubers, soak and chop shiitake mushrooms, cut dried chili peppers into sections; chop cashew nuts, wash and chop chives, cut shallots into sections, slice ginger, mince garlic, shred onions, cut coriander into sections, and cut celery into sections for later use; wrap spices such as basil, angelica dahurica, bay leaves, fennel, cinnamon, star anise, white cardamom, nutmeg, galangal, cloves, tangerine peel, and licorice in gauze to make a spice bag;

[0031] (2) Pour rapeseed oil and soybean oil into a pot, heat over low heat, add scallion segments, ginger slices, minced garlic, onion shreds, coriander segments, and celery segments, fry until golden brown, and remove from the pot to allow the oil to absorb the aroma of the vegetables;

[0032] (3) Maintaining the oil temperature, add Pixian Douban, stir-fry over low heat until the oil turns red, then add the spice bag and continue stir-frying until the aroma comes out;

[0033] (4) Add chopped fresh chili peppers, chopped preserved vegetables, chopped mustard tubers, chopped mushrooms, dried chili peppers, Sichuan peppercorns, and diced pork in order, stir-fry evenly, add chopped cashew nuts, chopped peanuts, and fermented black beans, and continue to stir-fry;

[0034] (5) Add rock sugar, cooking wine, and white wine, stir evenly, add salt, sugar, white pepper, and fresh pine mushrooms, simmer over low heat, stirring constantly to fully blend the sauce, and simmer until the sauce is thick;

[0035] (6) Take out the spice bag, wait for the sauce to cool down, add cooked sesame seeds, stir evenly, put the seasoning sauce into a sterilized container and seal it for storage.

[0036] Preferably, in step (2), the oil is heated over medium to low heat until the oil temperature reaches about 100°C.

[0037] Preferably, the boiling time in step (5) is about 30 minutes.

[0038] Embodiment 2: The following raw materials are mixed in weight ratio: 1100-2200 g rapeseed oil, 600-800 g soybean oil, 300-800 g Pixian bean paste, 300-500 g fresh pepper, 20-50 g Sichuan pepper, 100-800 g mustard tuber, 100-300 g mushroom, 135-190 g dried pepper, 20-100 g cashew, 70-220 g leek, 40-90 g crushed peanuts, 10-28 g cooked sesame, 100-160 g pork cubes, 20-80 g shallot, 60-190 g ginger, 80-190 g garlic. 250 grams, onion 30-80 grams, coriander 30-80 grams, celery 20-120 grams, 1.2-4.5 grams of grass, 1-7 grams of angelica, 1-8 grams of bay leaves, 1-5 grams of fennel, 1-7 grams of cinnamon, 1-6 grams of star anise, 1-6 grams of white cardamom, 1-7 grams of nutmeg, 1-7 grams of galangal, 1-8 grams of cloves, 2-4 grams of tangerine peel, 1-5 grams of licorice, 6-17 grams of rock sugar, 10-40 grams of cooking wine, 10-30 grams of white wine, 8-23 grams of fermented black beans, 1-7 grams of salt, 5-12 grams of sugar, 1-7 grams of white pepper powder, and 10-24 grams of fresh matsutake.

[0039] Preferably, the weight ratio of the raw materials is: 1200 grams of rapeseed oil, 800 grams of soybean oil, 500 grams of Pixian bean paste, 300 grams of fresh pepper, 30 grams of pepper, 200 grams of winter vegetables, 200 grams of mustard tuber, 200 grams of mushrooms, 150 grams of dried pepper, 80 grams of cashew nuts, 150 grams of chives, 60 grams of crushed peanuts, 20 grams of cooked sesame seeds, 150 grams of pork cubes, 60 grams of shallots, 100 grams of ginger, and 120 grams of garlic. , 60 grams of onion, 60 grams of coriander, 60 grams of celery, 3.4 grams of angelica, 4 grams of bay leaves, 3 grams of fennel, 3 grams of cinnamon, 3 grams of star anise, 3 grams of white cardamom, 3 grams of nutmeg, 3 grams of galangal, 1.2 grams of cloves, 2 grams of tangerine peel, 2 grams of licorice, 10 grams of rock sugar, 20 grams of cooking wine, 20 grams of white wine, 10 grams of fermented black beans, 4-6 grams of salt, 7 grams of white sugar, 1.5 grams of white pepper powder, and 15 grams of fresh Matsutake.

[0040] The method for preparing the seasoning sauce is characterized in that safflower, frankincense, myrrh, astragalus, millet spatholobus, angelica dahurica, saposhnikovia divaricata, clove, angelica dahurica, cassia twig, cnidium monnieri, honeysuckle and dandelion are taken from the raw materials for raw material pretreatment, oil is fried, sauce and spices are fried, other raw materials are added, seasoning and boiling are carried out, and finished product processing is carried out.

[0041] The specific preparation method comprises the following steps:

[0042] (1) Wash and chop fresh chili peppers, wash and chop preserved vegetables and mustard tubers, soak and chop shiitake mushrooms, cut dried chili peppers into sections; chop cashew nuts, wash and chop chives, cut shallots into sections, slice ginger, mince garlic, shred onions, cut coriander into sections, and cut celery into sections for later use; wrap spices such as basil, angelica dahurica, bay leaves, fennel, cinnamon, star anise, white cardamom, nutmeg, galangal, cloves, tangerine peel, and licorice in gauze to make a spice bag;

[0043] (2) Pour rapeseed oil and soybean oil into a pot, heat over low heat, add scallion segments, ginger slices, minced garlic, onion shreds, coriander segments, and celery segments, fry until golden brown, and remove from the pot to allow the oil to absorb the aroma of the vegetables;

[0044] (3) Maintaining the oil temperature, add Pixian Douban, stir-fry over low heat until the oil turns red, then add the spice bag and continue stir-frying until the aroma comes out;

[0045] (4) Add chopped fresh chili peppers, chopped preserved vegetables, chopped mustard tubers, chopped mushrooms, dried chili peppers, Sichuan peppercorns, and diced pork in order, stir-fry evenly, add chopped cashew nuts, chopped peanuts, and fermented black beans, and continue to stir-fry;

[0046] (5) Add rock sugar, cooking wine, and white wine, stir evenly, add salt, sugar, white pepper, and fresh pine mushrooms, simmer over low heat, stirring constantly to fully blend the sauce, and simmer until the sauce is thick;

[0047] (6) Take out the spice bag, wait for the sauce to cool down, add cooked sesame seeds, stir evenly, put the seasoning sauce into a sterilized container and seal it for storage.

[0048] Preferably, in step (2), the oil is heated over medium to low heat until the oil temperature reaches about 80-120°C.

[0049] Preferably, the boiling time in step (5) is about 20-35 minutes.

[0050] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0051] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.

[0052] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A seasoning sauce formula, characterized in that: The mixture is made of the following raw materials in weight ratio: rapeseed oil 1035-2400 grams, soybean oil 300-900 grams, Pixian bean paste 100-1000 grams, fresh pepper 200-800 grams, pepper 10-70 grams, mustard tuber 80-1000 grams, mushroom 50-700 grams, dried pepper 100-210 grams. grams, cashews 10-200 grams, chives 50-280 grams, peanuts 20-100 grams, cooked sesame 8-50 grams, pork cubes 80-200 grams, shallots 10-100 grams, ginger 20-250 grams, garlic 20-260 grams, onions 14-160 grams, coriander 14-150 grams, celery 10-150 grams, grass 1-8 grams, angelica 1-10 grams, bay leaves 1-20 grams, fennel 1-18 grams, cinnamon 1-13 grams, star anise 1-8 grams, white cardamom 1-26 grams, nutmeg 1-9 grams, galangal 1-14 grams, cloves 1-10 grams, tangerine peel 2-6 grams, licorice 1-10 grams. grams, rock sugar 5-18 grams, cooking wine 10-18 grams, white wine 10-38 grams, fermented black beans 6-26 grams, salt 1-19 grams, white sugar 1-14 grams, white pepper powder 1-8 grams, fresh Matsutake 6-26 grams.

2. A seasoning sauce recipe according to claim 1, characterized in that: The weight ratio of the raw materials is: rapeseed oil 1100-2200 grams, soybean oil 600-800 grams, Pixian bean paste 300-800 grams, fresh pepper 300-500 grams, pepper 20-50 grams, mustard tuber 100-800 grams, mushroom 100-300 grams, dried pepper 135-190 grams, cashew 20-100 grams, chives 70-220 grams, peanuts 40-90 grams, cooked sesame 10-28 grams, pork cubes 100-160 grams, shallots 20-80 grams, ginger 60-190 grams, garlic 80-250 grams. g, onion 30-80 g, coriander 30-80 g, celery 20-120 g, 1.2-4.5 g of paica, 1-7 g of angelica, 1-8 g of bay leaf, 1-5 g of fennel, 1-7 g of cinnamon, 1-6 g of star anise, 1-6 g of white cardamom, 1-7 g of nutmeg, 1-7 g of galangal, 1-8 g of cloves, 2-4 g of tangerine peel, 1-5 g of licorice grams, rock sugar 6-17 grams, cooking wine 10-40 grams, white wine 10-30 grams, fermented black beans 8-23 grams, salt 1-7 grams, white sugar 5-12 grams, white pepper powder 1-7 grams, fresh Matsutake 10-24 grams.

3. A seasoning sauce formula according to any one of claims 1 to 2, characterized in that: The weight ratio of the raw materials is: 1200 grams of rapeseed oil, 800 grams of soybean oil, 500 grams of Pixian bean paste, 300 grams of fresh chili peppers, 30 grams of peppercorns, 200 grams of winter vegetables, 200 grams of mustard tubers, 200 grams of mushrooms, 150 grams of dried chili peppers, 80 grams of cashew nuts, 150 grams of chives, 60 grams of crushed peanuts, 20 grams of cooked sesame seeds, 150 grams of pork cubes, 60 grams of shallots, 100 grams of ginger, 120 grams of garlic, and 100 grams of sesame seeds. 60 grams of green onion, 60 grams of coriander, 60 grams of celery, 3.4 grams of scallion, 4 grams of angelica, 2 grams of bay leaf, 3 grams of fennel, 3 grams of cinnamon, 3 grams of star anise, 3 grams of white cardamom, 3 grams of nutmeg, 3 grams of galangal, 1.2 grams of cloves, 2 grams of tangerine peel, 2 grams of licorice, 10 grams of rock sugar, 20 grams of cooking wine, 20 grams of white wine, 10 grams of fermented black beans, 4-6 grams of salt, 7 grams of white sugar, 1.5 grams of white pepper powder, and 15 grams of fresh matsutake.

4. A method for preparing the seasoning sauce according to any one of claims 1 to 3, characterized in that: Take safflower, frankincense, myrrh, astragalus, millet vine, angelica dahurica, saposhnikovia divaricata, clove, angelica dahurica, cassia twig, cnidium monnieri, honeysuckle and dandelion for raw material pretreatment, stir-fry oil, stir-fry sauce and spices, add other raw materials, season and boil, and process the finished product. The specific preparation method comprises the following steps: (1) Wash and chop fresh chili peppers, wash and chop preserved vegetables and mustard tubers, soak and chop shiitake mushrooms, cut dried chili peppers into sections; chop cashew nuts, wash and chop chives, cut shallots into sections, slice ginger, mince garlic, shred onions, cut coriander into sections, and cut celery into sections for later use; wrap spices such as basil, angelica dahurica, bay leaves, fennel, cinnamon, star anise, white cardamom, nutmeg, galangal, cloves, tangerine peel, and licorice in gauze to make a spice bag; (2) Pour rapeseed oil and soybean oil into a pot, heat over low heat, add scallion segments, ginger slices, minced garlic, onion shreds, coriander segments, and celery segments, fry until golden brown, and remove from the pot to allow the oil to absorb the aroma of the vegetables; (3) Maintaining the oil temperature, add Pixian Douban, stir-fry over low heat until the oil turns red, then add the spice bag and continue stir-frying until the aroma comes out; (4) Add chopped fresh chili peppers, chopped preserved vegetables, chopped mustard tubers, chopped mushrooms, dried chili peppers, Sichuan peppercorns, and diced pork in order, stir-fry evenly, add chopped cashew nuts, chopped peanuts, and fermented black beans, and continue to stir-fry; (5) Add rock sugar, cooking wine, and white wine, stir evenly, add salt, sugar, white pepper, and fresh pine mushrooms, simmer over low heat, stirring constantly to fully blend the sauce, and simmer until the sauce is thick; (6) Take out the spice bag, wait for the sauce to cool down, add cooked sesame seeds, stir evenly, put the seasoning sauce into a sterilized container and seal it for storage.

5. The method for preparing a bechamel sauce according to claim 4, characterized in that: In step (2), the oil is heated over medium to low heat until the oil temperature reaches about 100°C.

6. The method for preparing a seasoning sauce according to claim 4, characterized in that: The boiling step (5) lasts for about 30 minutes.