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Burnt spicy sauce and production process thereof

A production process, a technology of sizzling hot sauce, which is applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., and can solve problems such as lack of sauces

Inactive Publication Date: 2019-04-02
HONGYA YAOMAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of fried hot sauce and its production process, to solve the lack of a sauce in the market that matches the spicy and delicious flavor of Sichuan cuisine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The burnt hot sauce provided in this example is made from the following raw materials in parts by weight: 25 parts of ginger, 25 parts of millet pepper, 25 parts of Vitex vitex, 25 parts of onion, 25 parts of green onion, 10 parts of coriander, 10 parts of celery, 8 parts of dried chili 1 part of dried lemon, 3 parts of flavoring spices, 32 parts of seasoning, 1000 parts of spicy oil, 6 parts of yeast extract and 2000 parts of purified water, wherein the seasoning includes pepper, white sugar, brown sugar, white vinegar, garlic, Soy sauce, monosodium glutamate and chicken essence. In this embodiment, the flavor-enhancing spices include the following raw materials in parts by weight: 10 parts of Thyme, 5 parts of coriander seeds, 5 parts of star anise, 3 parts of white pepper, 3 parts of Huoxiang, 3 parts of cinnamon, 2 parts of three Nye, rosemary 2 parts of incense, 2 parts of grass fruit, 2 parts of Kai Amomum, 2 parts of Luo Han Guo, 1 part of licorice, 1 part of red...

Embodiment 2

[0028] The burnt hot sauce provided in this example is made from the following raw materials in parts by weight: 35 parts of ginger, 35 parts of millet pepper, 35 parts of vitex, 35 parts of onion, 35 parts of green onion, 20 parts of coriander, 20 parts of celery, 16 parts of dried chili 2 parts of dried lemons, 5 parts of spices, 40 parts of seasonings, 2000 parts of hot pepper oil, 12 parts of yeast extract and 4000 parts of purified water, wherein the seasonings include pepper, white sugar, brown sugar, white vinegar, garlic, Soy sauce, monosodium glutamate and chicken essence. The flavor-promoting spice in the present embodiment is identical with embodiment 1.

[0029] The production technology of the hot sauce provided by the present embodiment comprises the following steps:

[0030] (1) Raw material processing: select ginger, millet pepper, vitex, onion, scallion, coriander, celery, dried chili and dried lemon with good appearance and clean and then pulverize;

[0031...

Embodiment 3

[0037] The burnt hot sauce provided in this example is made from the following raw materials in parts by weight: 30 parts of ginger, 30 parts of millet pepper, 30 parts of vitex, 30 parts of onion, 30 parts of green onion, 15 parts of coriander, 15 parts of celery, 12 parts of dried chili 1 part of dried lemon, 4 parts of seasoning spices, 36 parts of seasoning, 1500 parts of fried chili oil, 9 parts of yeast extract and 3000 parts of purified water, wherein the seasoning includes pepper, white sugar, brown sugar, white vinegar, garlic, Soy sauce, monosodium glutamate and chicken essence. The flavor-promoting spice in the present embodiment is identical with embodiment 1.

[0038] The production technology of the hot sauce provided by the present embodiment comprises the following steps:

[0039] (1) Raw material processing: select ginger, millet pepper, vitex, onion, scallion, coriander, celery, dried chili and dried lemon with good appearance and clean and then pulverize; ...

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PUM

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Abstract

The invention discloses a burnt spicy sauce and a production process thereof, wherein the burnt spicy sauce mainly includes raw ginger, capsicum frutescens, Erjingtiao, onion, scallion, coriander, celery, dried chili pepper, dried lemon, flavoring spices, seasoners, burnt spicy oil, a yeast extract and purified water. The production process comprises the steps of treating the raw materials, decocting to obtain a soup base, pouring prepared burnt spicy oil into the soup base, soaking and scalding to obtain burnt spicy oil, and putting in storage after sterilization and packaging. The burnt spicy oil is prepared according to a cooking concept and a development idea of inheritance but no conservatism and innovation but no root forgetting, authentic raw materials are selected finely, traditional techniques are strictly maintained, and three flavors of delicate fragrance, strong burnt spicy flavor, and sweet, sour, salty and fresh flavor are fused into mellow; the product is poured into various raw-eating fresh vegetables or cooked vegetables, stem vegetables, fishes and shrimps, meat and other dishes, so that the dishes have unique spicy, sour, fresh and fragrant flavors, and conform to the eating style of Sichuan people.

Description

technical field [0001] The invention relates to the technical field of seasoning sauce processing, in particular to a spicy sauce and a production process thereof. Background technique [0002] At present, there are more and more types of seasonings and sauces on the market, and people are becoming more and more picky about the taste of sauces. Especially in Sichuan, as the "gourmet capital", the pursuit of taste is not only spicy, but also spicy. It also needs to integrate the flavors of sour, salty, fresh, sweet and light. And the taste of existing seasoning sauce is mostly based on light or pungent, and the taste is single, and it is not suitable for the spicy and delicious Sichuan cuisine of local flavor. Contents of the invention [0003] The object of the present invention is to provide a kind of hot and spicy sauce and its production process, to solve the lack of a kind of seasoning sauce matching the spicy and delicious flavor of Sichuan cuisine in the market. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00A23L27/00A23L27/10A23V2200/15A23V2200/16
Inventor 赵跃军
Owner HONGYA YAOMAZI FOOD
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