Smoked preserved meat spicy pot sauce and preparation method thereof

A technology for smoked bacon and fragrant pot sauce is applied in the field of chili sauce and its preparation technology, which can solve the problems of loss of nutrients and single taste, and achieve the effects of increasing appetite, moderate cooking time and simple operation process.

Inactive Publication Date: 2020-04-10
酱伯伯(北京)科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, sauce food is a favorite condiment of people. Many people like to add some spicy sauce, spicy sauce or fragrant pot sauce when cooking and preparing the bottom of the pot. The dishes are more delicious and fragrant, and the chili in the sauce is accompanied by the aroma that stimulates the taste buds of the eaters. Among them, most of the spicy sauces sold in the market or of the same and similar brands of various sauces are based on the aroma It is mainly spicy and has a single taste. At the same time, due to the deep processing of various raw materials and the use of additives, a large amount of nutrients are also seriously lost.
[0003] Therefore, there is an urgent need to solve the demand for chili sauce that is both nutritionally balanced and fresh and delicious.

Method used

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  • Smoked preserved meat spicy pot sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Preparation: Choose 2 grams of seasonings (0.5 grams of green onions, 0.3 grams of ginger, and 1.2 grams of garlic) according to the corresponding proportions and chop them up for later use; choose 2 grams of spices according to the corresponding proportions, soak them for 1 hour, dry them and smash them for later use; According to the proportion, choose 20 grams of bean paste and 8 grams of glutinous rice cake pepper (8 grams of dried Chaotian pepper) and mix them for later use; according to the corresponding proportion, choose 8 grams of smoked bacon, soak for 1 hour at 15-17 degrees Celsius, dice and cook at 50-52 degrees Celsius Fry until golden brown and set aside;

[0040] (2) Sauce making: Heat the vegetable oil until the temperature is not lower than 110 degrees Celsius, add 2 grams of seasonings reserved for later use, fry until golden yellow and remove, then add 8 grams of glutinous rice cake chili, 20 grams of bean paste and 2 grams of spices are boiled o...

Embodiment 2

[0042] (1) Prepare materials: choose 2 grams of seasonings (0.5 grams of green onions, 0.3 grams of ginger, and 1.2 grams of garlic) according to the corresponding ratio and chop them up for later use; According to the proportion, choose 20 grams of bean paste and 8 grams of glutinous rice cake pepper (8 grams of dried Chaotian pepper) and mix them for later use; choose 8 grams of smoked bacon according to the corresponding proportion, soak them for 2.5 hours at 42-45 degrees Celsius, cut into cubes and cook them at 50-52 degrees Celsius. Fry until golden brown and set aside;

[0043] (2) Sauce making: Heat the vegetable oil until the temperature is not lower than 110 degrees Celsius, add 2 grams of seasonings reserved for later use, fry until golden yellow and remove, then add 8 grams of glutinous rice cake chili, 20 grams of bean paste and 2 grams of spices are boiled once at 60-62 degrees Celsius and 93-95 degrees Celsius. After the first boil for 25 minutes, add 1 gram of ...

Embodiment 3

[0045](1) Prepare materials: choose 10 grams of seasonings (2 grams of green onion, 3 grams of ginger, and 5 grams of garlic) according to the corresponding ratio and chop them up for later use; According to the proportion, choose 48 grams of bean paste and 29 grams of glutinous rice cake pepper (29 grams of dried Chaotian pepper) and mix them for later use; choose 8 grams of smoked bacon according to the corresponding proportion, soak them for 1 hour at 15-17 degrees Celsius, dice them and cook them at 50-52 degrees Celsius. Fry until golden brown and set aside;

[0046] (2) Sauce making: Heat the vegetable oil until the temperature is not lower than 110 degrees Celsius, add 2 grams of seasonings reserved for later use, fry until golden yellow and remove, then add 8 grams of glutinous rice cake chili, 20 grams of bean paste and 2 grams of spices are boiled once at 60-62 degrees Celsius. After the first boil for 10 minutes, add 1 gram of cooking wine and 0.4 grams of white win...

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Abstract

The invention belongs to the technical field of chili sauce and chili sauce preparation processes, and discloses smoked preserved meat spicy pot sauce and a preparation method thereof. The spicy pot sauce is prepared by mixing smoked preserved meat with unique preservation flavor and thick smoking flavor and various raw materials with functions of improving delicate taste, improving fragrance andthe like, and mellow and mild mouthfeel and mellow sauce fragrance are effectively exhibited. The spicy pot sauce is spicy but not dry and has a long flavor; the loss rate of nutrient components is reduced; the color and luster of the spicy pot sauce are obviously increased without addition of additives and preservatives; and appetite stimulation and appetite promotion of eaters can be improved. According to the preparation method, on the bases that after fine material selection, effective components in the raw materials are fused with a solvent to the maximum extent and good preservation is achieved, the operation process is simple and convenient, the boiling time is moderate, the boiling temperature is proper, operation equipment is less, the nutrient loss rate is low, requirements on operators are low, and cost is low.

Description

technical field [0001] The invention belongs to the technical field of chili sauce and its preparation process, and in particular relates to a smoked bacon fragrant pot sauce and a preparation method thereof. Background technique [0002] In recent years, sauce food is a favorite condiment of people. Many people like to add some spicy sauce, spicy sauce or fragrant pot sauce when cooking and preparing the bottom of the pot. The dishes are more delicious and fragrant, and the chili in the sauce is accompanied by the aroma that stimulates the taste buds of the eaters. Among them, most of the spicy sauces sold in the market or of the same and similar brands of various sauces are based on the aroma It is mainly spicy and has a single taste. At the same time, due to the deep processing of various raw materials and the use of additives, a large amount of nutrients are also seriously lost. [0003] Therefore, there is an urgent need to solve the demand that the chili sauce is not ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 高红立
Owner 酱伯伯(北京)科技有限责任公司
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