Preparation method for reducing spicy taste of sauced ginger
A spicy and soy sauce-based technology, which is applied in the field of preparation to reduce the pungent taste of ginger made from soy sauce, can solve the problems of nutrient loss and heavy spicy taste, and achieve the effect of less nutrient loss, less nutrient loss and good taste
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Embodiment 1
[0014] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 140kg of ginger and 60kg of carrot into flakes, adding 30kg of salt, 6kg of horseradish, 20kg of white sugar, 16kg of rice wine, 10kg of mature vinegar, 25kg of peanut oil, 4kg of red Pepper, 4kg oyster sauce, 4kg thyme, 4kg grass fruit powder, 2kg cloves, 450kg water, boil for 2 minutes, cool to room temperature, seal and marinate for 14 days to obtain ginger in sauce.
Embodiment 2
[0016] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 160kg of ginger and 40kg of carrots into slices, adding 40kg of salt, 3kg of horseradish, 30kg of white sugar, 8kg of rice wine, 18kg of mature vinegar, 15kg of peanut oil, and 8kg of red pepper. Pepper, 2kg oyster sauce, 8kg thyme, 2kg grass fruit powder, 4kg cloves, 350kg water, boil for 4 minutes, cool to room temperature, seal and marinate for 10 days to obtain sauce ginger.
Embodiment 3
[0018] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 145kg of ginger and 55kg of carrots into slices, adding 33kg of salt, 5kg of horseradish, 22kg of white sugar, 14kg of rice wine, 12kg of mature vinegar, 22kg of peanut oil, and 5kg of red beetroot. Pepper, 3.5kg oyster sauce, 5kg thyme, 3.5kg grass fruit powder, 2.5kg cloves, 420kg water, boil for 2.5min, cool to room temperature, seal and marinate for 13 days to obtain sauce ginger.
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