Thick chillic sauce with seafood and preparing technique thereof

Abstract

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili sauce with seafood as the main raw material and a production process thereof. Background technique [0002] At present, the most representative chili sauce on the market is the "Laoganma" series. There are also similar products of different brands in individual regions. The main representative raw material is meat, and beef is divided according to the meat contained Sauce, Pork Sauce, etc. Its taste is generally spicy, with numbness, saltiness and fragrance. Due to the pursuit of a dry and spicy effect during its production process, the meat ingredients in it are fried into a dry burnt shape, which loses its original fragrance and most of its nutrition. Different manufacturers and products made of different meats have little difference in taste, resulting in a situation where there are many brands but monotonous tastes in the whole chili sauce market. Although in some coastal areas...

AI Technical Summary

Problems solved by technology

Different manufacturers and products made of different meats have little difference in taste, resulting in the whole chili sauce market showing a situation of many brands but monotonous taste

Although in some coastal areas, spicy sauces featuring seafood flavors have also appeared, but their main raw materials are mainly starch, etc., and there are very few real seafood ingredients. Only so-called "seafood ingredients" are used to obtain seafood flavors, while The so-called "seafood" is made from low-grade seafood such as kelp or the leftovers produced by seafood processing, and refined through soaking, boiling, and oil soaking. It has low grade and poor nutrition and cannot satisfy the high-end market. needs