CN102038175A

CN102038175A - Preparation method of multi-flavor sauce

Info

Publication number: CN102038175A
Application number: CN2009102043585A
Authority: CN
Inventors: 邹玉亮
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-19
Filing date: 2009-10-19
Publication date: 2011-05-04

Abstract

The invention discloses a preparation method of multi-flavor sauce. The multi-flavor sauce with abundant nutrition and peculiar flavor can be prepared by the method. The preparation method comprises the following steps of: (1) completely washing, leaching and pulverizing oyster mushroom, and completely washing, leaching and pulverizing red peppers; (2) oil frying: heating peanut oil to about 140 DEG C, putting the oyster mushroom into the peanut oil to be fried for one minute, then fishing the oyster mushroom out to screen the peanut oil out, frying the peppers until the pepper oil turns into tawny, and then fishing out the peppers to screen the pepper oil out; and (3) sauce preparing: heating the peanut oil to about 85 DEG C, putting auxiliary ingredients of green Chinese onion powder, five-spice powder, ginger power and the like into the peanut oil, rapidly putting other raw materials and auxiliary materials into the peanut oil after the smell of the allium fistulosum powder comes out, and heating the raw materials and the auxiliary materials to 100 DEG C for one minute to obtain the spicy sauce.

Description

A kind of preparation method of multi-flavor sauce

Technical field:

The invention relates to the preparation method of applejack, a kind of production method of more specifically saying so about low Guoguang apple wine.

Background technology:

Jam product generally has beans sauce, thick chilli sauce etc., and used major ingredient is more single, and process technology is tradition relatively, and the sauce of being processed substantially all keeps the single taste of single raw material.

Summary of the invention:

The objective of the invention is to overcome the shortcoming of prior art, a kind of new system sauce technology and jam products are provided.Utilize the present technique method to produce to contain that edible mushroom, soybean, capsicum etc. are compound, the multi-flavor sauce of peculiar flavour.

The present invention is achieved through the following technical solutions: get the raw materials ready: flat mushroom 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, and relevant spices 0.50%, rapeseed oil and sesame oil are a small amount of.Flat mushroom is cleaned, spread out and drain, and be torn into slice, dry in the air and be cut into powder after half-dried to big; The garlic clove peeling is cleaned, and puts into agitator and stirs into the mashed garlic shape; The pimiento impurity elimination is cleaned, and chops up chopping after drying a little.Fried: put into an amount of rapeseed oil in the pot, be heated to 140-150 ℃, the broken last gradation of flat mushroom is poured the closeer silk of mesh into and is dragged in the son, puts in the pot friedly, and simultaneously constantly the rolling movable wire drags for son, and it is heated evenly, and pulls out when crisp; Pour in the pot cayenne pepper gradation fried to showing slightly yellowish-brown.Join sauce: contain out the ripe rapeseed oil in the cauldron, put into various auxiliary materials by prescription respectively, then filter an amount of ripe rapeseed oil and add the sauce body, fully stir, and more than the heat temperature raising to 83 ℃, keep and carry out tinning about 1 minute.

The specific embodiment:

1, prescription: flat mushroom 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, relevant spices 0.50%, rapeseed oil and sesame oil are an amount of.

2, get the raw materials ready: clean flat mushroom, spread out and drain, and be torn into slice, dry in the air and be cut into powder after half-dried to big.The garlic clove peeling is cleaned, and puts into agitator and stirs into the mashed garlic shape.Select the high-quality pimiento that pungent is strong, water content is low for use, impurity elimination is cleaned, and chops up chopping after drying a little.

3, fried flat mushroom end: put into an amount of rapeseed oil in the pot, be heated to 140-150 ℃, the broken last gradation of flat mushroom is poured the closeer silk of mesh into and is dragged in the son, puts in the pot friedly, and constantly the rolling movable wire drags for son simultaneously, and it is heated evenly, and pulls out when crisp.

4, fried pimiento: pour in the pot cayenne pepper gradation fried to showing slightly yellowish-brown.Attention will ceaselessly be shaken movable wire and be dragged for son, in case the part capsicum is expected fried deficiency (or excessively).

5, join sauce: contain out the ripe rapeseed oil in the cauldron, put into various auxiliary materials by prescription respectively, then filter an amount of ripe rapeseed oil and add the sauce body, fully stir, and more than the heat temperature raising to 83 ℃, keep and carry out tinning about 1 minute.

6, tinning: the sauce body is weighed by 200 grams or 250 grams, in the Bottle ﹠ Can that the washing and sterilizing of packing into is crossed, adds behind one deck sesame oil caping sealed cans immediately.

Claims

1. the preparation method of a multi-flavor sauce is characterized in that: raw materials usedly be flat mushroom, thick broad-bean sauce, pimiento, refined salt, sugar, ginger, spices and a small amount of rapeseed oil, sesame oil, through fried, join sauce and form.

2. according to the preparation method of the described a kind of multi-flavor sauce of claim 1, it is characterized in that: described raw material proportioning is flat mushroom 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, spices 0.50%.

3. according to the preparation method of the described a kind of multi-flavor sauce of claim 1, it is characterized in that: described fried mushroom end temperature is 140-150 ℃.

4. according to the preparation method of the described a kind of multi-flavor sauce of claim 1, it is characterized in that: the described sauce of joining is for to put into various auxiliary materials by prescription, then filters an amount of ripe rapeseed oil and adds the sauce body, and more than the heat temperature raising to 83 ℃, keep about 1 minute.