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Sauce and preparation method thereof

A technology of seasoning sauce and bean paste, which is applied in the field of food processing, can solve the problems of complex production, unstable taste, time-consuming and laborious, etc., and achieve the effect of good taste, simple stewing process and complex production

Active Publication Date: 2012-10-10
赵玉瑞 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the above-mentioned deficiencies, and provide a seasoning sauce and its preparation method. The preparation process of the seasoning sauce is simple, the operation is simple, fast, and easy to master, which solves the problem of complicated, time-consuming and labor-intensive production of traditional seasonings and unstable taste. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A seasoning sauce, which is made of the following raw materials in weight percentage: 30% bean paste, 15% pepper, 8% star anise, 8% cumin, 8% angelica, 8% cinnamon, 8% pepper, 2% sugar, salt 2%, sanitary oil 11%.

[0013] The preparation method is as follows: (1) Pour the sanitary oil of the above weight into a frying pan and heat it to 80 degrees Celsius; (2) Add the sugar of the above weight into the heated sanitary oil, stir-fry well, and cool down to 70 degrees Celsius; (3) Add Stir-fry the bean paste with the above weight for 10 minutes, evaporate the water, and set aside; (4) Add the above weight of peppercorns, star anise, fennel, angelica, cinnamon, pepper, and salt to the prepared bean paste, and stir evenly , the seasoning sauce has a spicy taste.

Embodiment 2

[0015] A seasoning sauce, which is made of the following raw materials in weight percentage: 60% bean paste, 5% pepper, 3% star anise, 3% cumin, 4% angelica, 4% cinnamon, 4% pepper, 1% sugar, salt 1%, sanitation oil 15%, the seasoning sauce has a slightly spicy taste.

[0016] The preparation method is as follows: (1) Pour the sanitary oil of the above weight into a frying pan and heat it to 80 degrees Celsius; (2) Add the sugar of the above weight into the heated sanitary oil, fry it well, and cool down to 60 degrees Celsius; (3) Add Stir-fry the bean paste with the above weight for 10 minutes, evaporate the water, and set aside; (4) Add the above weight of peppercorns, star anise, fennel, angelica, cinnamon, pepper, and salt to the prepared bean paste, and stir evenly , the seasoning sauce is slightly spicy.

Embodiment 3

[0018] A seasoning sauce, which is made of the following raw materials in weight percentage: 40% bean paste, 10% pepper, 7% star anise, 6% cumin, 6% angelica, 5% cinnamon, 5% pepper, 3% sugar, salt 3%, sanitary oil 15%.

[0019] The preparation method is as follows: (1) Pour the sanitary oil of the above weight into a frying pan and heat it to 80 degrees Celsius; (2) Add the sugar of the above weight into the heated sanitary oil, stir-fry well, and cool down to 50 degrees Celsius; (3) Add Stir-fry the bean paste with the above weight for 10 minutes, evaporate the water, and set aside; (4) Add the above weight of peppercorns, star anise, fennel, angelica, cinnamon, pepper, and salt to the prepared bean paste, and stir evenly .

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PUM

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Abstract

The invention relates to sauce and a preparation method thereof. The sauce is made of the following raw materials in percentage by weight: 30-60 percent of thick broad-bean sauce, 5-15 percent of Chinese prickly ash, 3-8 percent of anise, 3-8 percent of fennel, 3-8 percent of angelica root, 3-8 percent of cinnamon, 3-8 percent of hot pepper, 1-3 percent of granulated sugar, 1-3 percent of table salt and 5-15 percent of degreased cottonseed oil. The preparation method comprises the steps of 1) pouring the degreased cottonseed oil in a frying pan and heating the degreased cottonseed oil to 80DEG C; 2) adding the granulated sugar into the heated degreased cottonseed oil, frying the granulated sugar to wanted color and cooling; 3) adding the thick broad-bean sauce, frying for 10 minutes and evaporating water for future use; and 4) adding the Chinese prickly ash, the anise, the fennel, the angelica root, the cinnamon, the hot pepper and the table salt into the prepared thick broad-bean sauce, and evenly agitating to obtain the sauce. The preparation process of the sauce is simple, is convenient and rapid to operate and is easy to master, and dishes which are cooked by using the prepared sauce are delicious.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seasoning sauce and a preparation method thereof. Background technique [0002] There are many condiments for stewed meat on the market. To use these condiments to stew meat, you need to put meat products such as chicken, ribs, and fish pieces into the oil pan, fry them, color them, and add various condiments. Then add water and stew. The process of making meat dishes with these seasonings is complicated and time-consuming, and requires a high level of operator, which is difficult for ordinary people to master. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above-mentioned deficiencies, and provide a seasoning sauce and its preparation method. The preparation process of the seasoning sauce is simple, the operation is simple, fast, and easy to master, which solves the problem of complicated, time-con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 赵玉瑞卫艳萍
Owner 赵玉瑞
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