CN101133824A - Peppery savory liquid sauce and method of manufacturing the same - Google Patents
Peppery savory liquid sauce and method of manufacturing the same Download PDFInfo
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- CN101133824A CN101133824A CNA2007100308686A CN200710030868A CN101133824A CN 101133824 A CN101133824 A CN 101133824A CN A2007100308686 A CNA2007100308686 A CN A2007100308686A CN 200710030868 A CN200710030868 A CN 200710030868A CN 101133824 A CN101133824 A CN 101133824A
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- peppery
- peanut
- liquid sauce
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Abstract
The present invention discloses a hot pepper flavour liquor sauce. It is made up by using 40-60g of hot pepper, 40-60g of peanut, 40-60g of garlic, 3-8g of Chinese prickly ash, 5-15g of granulated chicken bouillon, 5-15g of sugar, 20-30g of salt, 0-200g of water and 200-400g of vegetable oil through a certain preparation method. Besides, said invention also provides its concrete preparation method.
Description
Technical field
The present invention relates to the edible flavouring field, specifically, it relates to a kind of peppery savory liquid sauce and production method thereof.
Background technology
At present, taste requires more and more exquisite to food along with people, people wish to be able to eat good to eat dish, and delicious dish flavouring is indispensable, food seasoning kind on the market is a lot of now, but their tastes are comparatively single, and the base-material of flavouring fails fully to stir in preparation process comparatively slightly to make, can be mixed with a kind of acid through behind the certain hour, be easy to lid when edible and go the fragrant mouthfeel of the original aquatic foods of food.
Summary of the invention
The purpose of this invention is to provide a kind of long shelf-life, both few to oral stimulation, can keep the former flavoursome good to eat peppery savory liquid sauce of delicious flavour of food again.
A further object of the present invention provides a kind of production method of peppery savory liquid sauce.
For solving above-mentioned purpose, the present invention has adopted following technical scheme:
On the one hand, the invention provides a kind of peppery savory liquid sauce, it comprises capsicum 40～60 grams, peanut 40～60 grams, the head of garlic 40～60 grams, Chinese prickly ash 3～8 grams, chickens' extract 5～15 grams, sugar 5～15 grams, salt 20～30 grams, water 0～200 gram, vegetable oil or rapeseed oil or peanut oil 200 grams～400 grams.
Described capsicum 51 grams, peanut 50 grams, the head of garlic 50 grams, Chinese prickly ash 5 grams, chickens' extract 10 grams, sugar 10 grams, salt 25 grams, water 0～200 gram, vegetable oil or rapeseed oil or peanut oil 200 grams～400 grams.
Described water 50 grams, described vegetable oil 300 grams.
On the other hand, the invention provides a kind of production method of peppery savory liquid sauce, capsicum is stirred into the coarse crushing shape and make popular, carry out vegetable oil or rapeseed oil or peanut oil and salt fried, then with the capsicum made popular, the vegetable oil of fried mistake or rapeseed oil or peanut oil with stir into uniform powdery after mixture, peanut, the head of garlic, Chinese prickly ash, chickens' extract, sugar, the water of salt mix, carry out boiling again and become aqueous after 20～40 minutes, then cooling packing.
Described digestion time is 30 minutes.
The present invention is owing to adopted technique scheme, by capsicum being stirred into the coarse crushing shape, make popular, capsicum through making popular, reduced and contained the taste that stimulates the oral cavity originally, can improve the fragrance of liquid sauce, carry out vegetable oil or rapeseed oil or peanut oil and salt fried then, but so the aflatoxins bacterium of salt by being contained in high temperature kill plants oil or rapeseed oil or the peanut oil, so the peppery savory liquid sauce long shelf-life that this is bright, its shelf-life was 1 year, and its delicious flavour is good to eat, both few to oral stimulation, can keep food former flavoursome again.
Description of drawings
The specific embodiment
In the present invention, a kind of peppery savory liquid sauce, it comprises capsicum 51 grams, peanut 50 grams, the head of garlic 50 grams, Chinese prickly ash 5 grams, chickens' extract 10 grams, sugar 10 grams, salt 25 grams, water 50 grams, vegetable oil 300 grams, certainly, vegetable oil also can replace with rapeseed oil or peanut oil.
Its production method is: capsicum is stirred into the coarse crushing shape and make popular with mixer, carry out vegetable oil and salt fried, then with the capsicum made popular, fried mistake vegetable oil with stir into uniform powdery after mixture, peanut, the head of garlic, Chinese prickly ash, chickens' extract, sugar, the water of salt mix, carry out boiling again and become aqueous after 30 minutes, cooling packing becomes product to get final product then.
In addition, for increasing the storage life of peppery savory liquid sauce of the present invention, need add anticorrisive agent therein, its ratio is 1000: 3.
In a word,, should illustrate that obviously those skilled in the art can carry out various variations and remodeling though the present invention has exemplified above-mentioned preferred implementation.Therefore, unless such variation and remodeling have departed from scope of the present invention, otherwise all should be included within protection scope of the present invention.
Claims (5)
1. peppery savory liquid sauce is characterized in that: it comprises that capsicum 40～60 grams, peanut 40～60 grams, the head of garlic 40～60 grams, Chinese prickly ash 3～8 grams, chickens' extract 5～15 grams, sugar 5～15 grams, salt 20～30 grams, water 0～200 gram, vegetable oil or rapeseed oil or peanut oil 200 restrain～400 and restrains.
2. peppery savory liquid sauce according to claim 1 is characterized in that: described capsicum 51 grams, peanut 50 grams, the head of garlic 50 grams, Chinese prickly ash 5 grams, chickens' extract 10 grams, sugar 10 grams, salt 25 grams, water 0～200 gram, vegetable oil or rapeseed oil or peanut oil 200 grams～400 grams.
3. peppery savory liquid sauce according to claim 2 is characterized in that: described water 50 grams, described vegetable oil 300 grams.
4. the production method of a peppery savory liquid sauce, it is characterized in that: capsicum is stirred into the coarse crushing shape and make popular, carry out vegetable oil or rapeseed oil or peanut oil and salt fried, then with the capsicum made popular, the vegetable oil of fried mistake or rapeseed oil or peanut oil with stir into uniform powdery after mixture, peanut, the head of garlic, Chinese prickly ash, chickens' extract, sugar, the water of salt mix, carry out boiling again and become aqueous after 20～40 minutes, then cooling packing.
5. peppery savory liquid sauce according to claim 4 is characterized in that: described digestion time is 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100308686A CN101133824A (en) | 2007-10-16 | 2007-10-16 | Peppery savory liquid sauce and method of manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100308686A CN101133824A (en) | 2007-10-16 | 2007-10-16 | Peppery savory liquid sauce and method of manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101133824A true CN101133824A (en) | 2008-03-05 |
Family
ID=39158298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100308686A Pending CN101133824A (en) | 2007-10-16 | 2007-10-16 | Peppery savory liquid sauce and method of manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101133824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
-
2007
- 2007-10-16 CN CNA2007100308686A patent/CN101133824A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080305 |