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Spicy sauce and making method thereof

A technology for fragrant chili sauce and chili sauce, applied in food science and other directions, can solve the problems of unbalanced nutrition of sauce, too simple and unreasonable formula, etc., and achieve the effect of simple production method, fine selection of materials, and scientific and rigorous formula

Inactive Publication Date: 2017-05-31
济源市欣欣餐饮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spicy sauce is a sauce-like seasoning made of chili as the main raw material and mixed with other materials. It has the function of delicious and fresh, and increases appetite. However, some recipes are too simple and not reasonable enough, which makes the prepared sauce nutritionally unbalanced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of spicy sauce, comprising the following components by weight: 3 parts of dried chili, 0.2 part of Chinese prickly ash, 0.2 part of Chinese pepper, 1 part of minced onion, 1 part of minced garlic, 1 part of minced ginger, 4 parts of minced beef, and 8 parts of soybean oil , 1 serving of sweet-scented osmanthus sauce, 6 servings of chili sauce, 3 servings of hoisin sauce, and 3 servings of Zhuhou sauce.

[0024] A method for preparing spicy sauce, comprising the following preparation steps:

[0025] a. Pour sweet-scented osmanthus sauce, chili sauce, hoisin sauce, and Zhuhou sauce into the container, and stir for 5 minutes to make a mixed sauce;

[0026] b. Pour soybean oil into the pot, raise the temperature to 80°C, put in dried chili, Chinese prickly ash and sesame pepper and fry for 2 minutes, remove and mash into crushed pepper, pepper and sesame pepper respectively;

[0027] c. Put minced onion, minced garlic and minced ginger into the pot, heat to 100°C, s...

Embodiment 2

[0031] A spicy sauce, comprising the following components by weight: 5 parts of dried chili, 0.4 part of Chinese prickly ash, 0.3 part of Chinese pepper, 2 parts of minced onion, 2 parts of minced garlic, 2 parts of minced ginger, 6 parts of minced beef, and 10 parts of soybean oil , 2 parts of sweet-scented osmanthus sauce, 9 parts of chili sauce, 4 parts of hoisin sauce, and 4 parts of Zhuhou sauce.

[0032] A method for preparing spicy sauce, comprising the following preparation steps:

[0033] a. Pour sweet-scented osmanthus sauce, chili sauce, hoisin sauce, and Zhuhou sauce into the container, and stir for 8 minutes to make a mixed sauce;

[0034] b. Pour soybean oil into the pot, heat up to 100°C, add dried chili, Chinese prickly ash and sesame pepper and fry for 5 minutes, remove and mash into crushed pepper, crushed Chinese pepper and sesame pepper respectively;

[0035] c. Put minced onion, minced garlic and minced ginger into the pot, heat to 150°C, stir-fry for 8 m...

Embodiment 3

[0039] A spicy sauce, comprising the following components by weight: 8 parts of dried chili, 0.6 part of Chinese prickly ash, 0.5 part of Chinese pepper, 3 parts of minced onion, 3 parts of minced garlic, 3 parts of minced ginger, 8 parts of minced beef, and 12 parts of soybean oil , 3 parts of sweet-scented osmanthus sauce, 12 parts of chili sauce, 6 parts of hoisin sauce, and 6 parts of Zhuhou sauce.

[0040] A method for preparing spicy sauce, comprising the following preparation steps:

[0041] a. Pour sweet-scented osmanthus sauce, chili sauce, hoisin sauce, and Zhuhou sauce into a container, and stir for 10 minutes to make a mixed sauce;

[0042] b. Pour soybean oil into the pot, heat up to 100°C, put in dried chili, Chinese prickly ash and sesame pepper and fry for 4 minutes, remove and mash into crushed pepper, crushed Chinese pepper and sesame pepper respectively;

[0043] c. Put minced onion, minced garlic and minced ginger into the pot, heat to 200°C, stir-fry for ...

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PUM

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Abstract

The invention discloses spicy sauce which comprises the following components in parts by weight: 3-10 parts of dried chillies, 0.2-0.6 part of Chinese prickly ash, 0.2-0.5 part of pepper, 1-3 parts of minced onion, 1-3 parts of minced garlic, 1-3 parts of chopped ginger, 4-10 parts of minced beef, 8-16 parts of soybean oil, 1-3 parts of sweet-scented osmanthus sauce, 6-14 parts of chilli sauce, 3-6 parts of seafood sauce and 3-6 parts of Zhuhou sauce. Compared with the prior art, the spicy sauce is fine in material selection, scientific and strict in formula and simple in making method, and requirements such as nutrition and taste are all considered.

Description

technical field [0001] The invention belongs to the field of edible seasoning processing, and in particular relates to a spicy sauce and a preparation method thereof. Background technique [0002] Spicy sauce is a sauce-like seasoning made of chili as the main raw material and mixed with other materials. It has the function of being delicious and fresh, and increasing appetite. However, some recipes are too simple and unreasonable, which makes the prepared sauce nutritionally unbalanced. . Contents of the invention [0003] The purpose of the present invention is to provide a kind of spicy sauce and preparation method thereof. [0004] Technical scheme of the present invention is specifically: [0005] A spicy sauce, comprising the following components by weight: 3-10 parts of dried chili, 0.2-0.6 parts of Chinese prickly ash, 0.2-0.5 parts of Chinese pepper, 1-3 parts of minced onion, 1-3 parts of minced garlic, 1-3 parts of minced ginger 3 parts, 4-10 parts of minced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
Inventor 杨战武
Owner 济源市欣欣餐饮有限公司
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