A Chinese toon sauce making method includes the thirteen steps of picking, screening and washing, leaf separating, de-
enzyme, rolling, chopping, frying, deep-fry dosing, mixing and dipping, saucing, sterilizing, packing, and checking and storing. The method has the advantages that picking is conducted during the period from pure brightness to grain rain, and therefore it can be ensured that Chinese toon raw materials are tender and fragrant;
cutting is conducted through bamboo
chip cutters before de-
enzyme is conducted, and therefore the seepage of juice can be reduced, and the pure taste can be achieved; the delicious taste and the fresh and tender color can be ensured through de-
enzyme and rolling; oiling and saucing are conducted after frying is conducted, and therefore the dosing
flavor can be combined with the sauce
flavor after entering Chinese toon, and therefore the dosing
flavor can not be covered by the sauce flavor. By means of the series of comprehensive
processing, Chinese toon sauce can be made bright green in color, aromatic in flavor, delicious, mellow and thick in taste, and the product quality can be effectively improved.