Oil-free additive-free health sauce used for cooking and preparation method thereof

Abstract

The invention relates to an oil-free and additive-free healthy sauce for cooking and a preparation method thereof. The sauce comprises the following components in parts by weight: 22-40 parts by weight of spice components, 300-500 parts by weight of salt, 300-500 parts by weight of sugar parts by weight and 1000-2000 parts by weight of cooking wine; the spice components include: 2-3 parts by weight of grass fruit, 2-4 parts by weight of nutmeg, 0.5-1.5 parts by weight of cinnamon, 0.1-0.5 parts by weight of cloves, and galangal 3-5 parts by weight, 0.8-1.5 parts by weight of bay leaf, 1-3 parts by weight of grass fennel, 7-10 parts by weight of fennel, 5-8 parts by weight of dried hawthorn and 1-3 parts by weight of Zanthoxylum bungeanum. All the seasonings of the cooking oil-free and additive-free healthy sauce of the present invention are made of pure natural raw materials, without chemical additives such as flavors, and are suitable for long-term use; the present invention is prepared by mixing various spices, and does not need to add spices during use , especially suitable for cooking all kinds of meat. The meat products produced by using it have the characteristics of moderate freshness and tender taste, and can bring out the freshness of the ingredients themselves as much as possible without introducing other miscellaneous flavors .

Description

technical field [0001] The invention relates to a cooking sauce, which belongs to the field of condiments. Background technique [0002] Sauce is a traditional cooking condiment in our country. There are many seasoning methods in daily cooking, such as pickling, cold dressing, dipping, rinsing, frying, roasting, braising, stewing, boiling and other cooking techniques. At present, the existing traditional preparation technology and products can be divided into bean product sauce, meat product sauce, fruit sauce, dairy product sauce, vegetable sauce, mixed sauce, etc., which still need to be used together with salt, oil, spices, etc. when cooking , unable to simplify the cooking process. Disclosed as Chinese patent CN104256520A is a kind of preparation and using method of multiple vegetable compound seasoning sauces, but its sauce material itself manufacture craft is comparatively complicated, still needs to coordinate use with other spices during cooking. And now the sauces...

AI Technical Summary

Problems solved by technology

In addition, the sauces currently on the market have a strong flavor and are not suitable for people with sensitive tastes such as children and pregnant women, and the problem that the heavy color affects the color of the dishes needs to be improved

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