Spicy flavoring sauce and preparation method thereof

Abstract

The invention discloses spicy flavoring sauce prepared from the raw materials in parts by weight as follows: 60-80 parts of prickly ash leaf powder, 80-90 parts of table salt, 50-60 parts of monosodium glutamate, 20-30 parts of white sugar, 1.2-1.5 parts of I+G, 20-30 parts of modified starch, 30-40 parts of a chicken bone extract, 60-80 parts of an ox bone extract, 5-8 parts of a green Chinese prickly ash oleoresin, 0.5-1 part of potassium sorbate, 1-1.5 parts of Tween 60 and 400-500 parts of water. The spicy flavoring sauce is prepared from multiple raw materials through scientific matching, the red Chinese prickly ash leaves, winged prickly ash leaves and green Chinese prickly ash leaves have strong and lasting flavors, and thus, the spicy flavoring sauce has the sauce aroma and the flavors of the red Chinese prickly ash leaves, winged prickly ash leaves and green Chinese prickly ash leaves, has rich nutrition, tastes delicious, has a high flavoring function and long expiration date, has pure spicy fragrance, is convenient to eat, is scientific, healthy, delicious and safe edible flavoring sauce, is suitable for all kinds of people, has broad application markets and has good social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a sesame-flavored seasoning sauce and a preparation method thereof. Background technique [0002] Red pepper (Zanthoxylum bungeanum) is a plant of the Rutaceae (Rutaceae) genus ZanthoxylumLinn, with thorns. Odd-pinnate compound leaves with crenate and transparent glandular points on margin. Flowering in summer, small flowers, corymbs or short panicles. The mature fruit is reddish-brown, light brown after drying, thick and protruding glands densely grow on the surface, the size is like mung bean, there are cracks on the surface, the top is cracked, and black pepper seeds are contained inside. [0003] Rattan pepper, the scientific name of Zanthoxylum bungeanum, is called rattan pepper because its branches and leaves are scattered and elongated like vines. It is a perennial shrub of the Rutaceae Zanthoxylum bungeanum. The fruit and leaves of rattan pepper...

AI Technical Summary

Problems solved by technology

It is not seen that red pepper leaves, rattan pepper leaves, and green pepper leaves are used in seasoning sauces, because if red pepper leaves, rattan pepper leaves, and green pepper leaves are directly used in sauces or the red pepper leaves obtained after conventional drying The use of pepper leaves, rattan pepper leaves, and green pepper leaves in seasoning sauces will not only cause the loss of nutrients and sensory qualities of pepper leaves, but also cause accelerated corruption and browning of the sauce.