CN102835644A - Spicy hot sauce and preparation method of spicy hot sauce - Google Patents
Spicy hot sauce and preparation method of spicy hot sauce Download PDFInfo
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- CN102835644A CN102835644A CN2012103484356A CN201210348435A CN102835644A CN 102835644 A CN102835644 A CN 102835644A CN 2012103484356 A CN2012103484356 A CN 2012103484356A CN 201210348435 A CN201210348435 A CN 201210348435A CN 102835644 A CN102835644 A CN 102835644A
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Abstract
The invention relates to spicy hot sauce, which comprises the following raw materials in parts by weight: 20000 to 40000 parts of plant oil, 30000 to 40000 parts of thick broad-bean sauce, 3000 to 5000 parts of iodized salt, 600 to 800 parts of monosodium glutamate powder, 900 to 1200 parts of white sugar, 1000 to 2000 parts of ginger, 3000 to 4000 parts of garlic, 1000 to 3000 parts of spicy pepper, 800 to 1500 parts of hot pepper, 1000 to 3000 parts of onions, 80 to 150 parts of white pepper, 80 to 150 parts of galangal, 100 to 200 parts of Kaempferia galangal, 100 to 200 parts of fennel, 100 to 300 parts of wild pepper and 1000 to 2000 parts of sesame. The invention also provides a preparation method of the spicy hot sauce. The spicy hot sauce prepared by the preparation method of the spicy hot sauce has the advantages that the taste is dense, and the mouth feeling is fresh and fragrant.
Description
Technical field:
The present invention relates to food and food preparation field, particularly a kind of spicy sauce and spicy sauce preparation method.
Background technology:
Sauce based food seasoning matter such as spicy sauce, fragrant thick chilli sauce are the seasoned foods that much human is liked, the spicy flavor of spicy sauce is denseer; The spicy sauce that when the cooking or the frying the bottom of a pan, puts a spot can make the spicy flavor in cooking, the bottom of a pan bright more aromatic thick; But most food enterprises in order to make spicy sauce bright more fragrant, all are added with the seasoning matter that cooking wine etc. is carried aquatic foods, removed peculiar smell cooking of sauce in the process when making spicy sauce; But make in the industry at halal food; The wine interpolation that is under an embargo is so in the halal food industry, go peculiar smell well not solve to the aquatic foods of carrying of sauce.
Summary of the invention:
In view of this, be necessary to provide a kind of spicy sauce that meets the Muslim food culture.
Also be necessary to provide a kind of method that combines the spicy sauce of Muslim food culture preparation.
A kind of preparation method of spicy sauce may further comprise the steps:
Get the raw materials ready; With vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, it is for use that ginger, garlic, onion are cut into broken end, with numb green pepper, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash; Pulverize separately and pack separately for use, with the sesame ready for use;
Heating frying pot is poured vegetable oil in the frying pot of heating, oily temperature is heated to 230 degree～250 degree Celsius;
After the oil temperature reaches, pour thick broad-bean sauce into and stir-fry, frying 3 minutes～5 minutes;
After the thick broad-bean sauce frying 3 minutes～5 minutes, in pot, add the onion that cuts and continue to stir-fry frying 12 minutes～15 minutes;
In pot, add ginger again after the onion frying is good, garlic continues to stir-fry, frying 8 minutes～10 minutes;
Add ginger, garlic frying after 8 to 10 minutes, in pot, add the capsicum that crushes and continue frying, frying 2 minutes～3 minutes;
Add the capsicum frying after 2 minutes～3 minutes, in pot, add ready numb green pepper, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash flour successively, sesame continues frying, frying 3 minutes～5 minutes;
Added the white sugar frying again 3 minutes～5 minutes;
Add the white sugar frying after 3 minutes to 5 minutes, add salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes again;
Add the salt compounded of iodine frying after 3 minutes to 5 minutes, fragrant thick chilli sauce preparation is accomplished, cooling, meter bag rebagged.
In the method for the spicy sauce of above-mentioned preparation, used vegetable oil is a siritch.
In the method for the spicy sauce of above-mentioned preparation, used sesame is a white sesameseed.
In the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and raw material is:
20000～40000 parts of vegetable oil;
30000～40000 parts of thick broad-bean sauce;
3000～5000 parts of salt compounded of iodine;
600～800 parts in monosodium glutamate powder;
900～1200 parts of white sugar;
1000～2000 parts of ginger;
3000～4000 parts of garlics;
1000～3000 parts of fiber crops greens pepper;
800～1500 parts in capsicum;
1000～3000 parts of onions;
80～150 parts of white peppers;
80～150 parts of galingals;
100～200 parts of kaempferia galamgas;
100～200 parts in fennel;
100～300 parts in Chinese prickly ash;
1000～2000 parts of white sesameseeds.
In the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and optimum feed stock is:
30000 parts of vegetable oil;
31000 parts of thick broad-bean sauce;
4000 parts of salt compounded of iodine;
750 parts in monosodium glutamate powder;
1000 parts of white sugar;
1500 parts of ginger;
3500 parts of garlics;
2000 parts of fiber crops greens pepper;
1000 parts in capsicum;
2000 parts of onions;
100 parts of white peppers;
100 parts of galingals;
150 parts of kaempferia galamgas;
150 parts in fennel;
200 parts in Chinese prickly ash;
1500 parts of white sesameseeds.
A kind of spicy sauce is characterized in that the batching of spicy sauce and the weight portion of batching are:
20000～40000 parts of vegetable oil;
30000～40000 parts of thick broad-bean sauce;
3000～5000 parts of salt compounded of iodine;
600～800 parts in monosodium glutamate powder;
900～1200 parts of white sugar;
1000～2000 parts of ginger;
3000～4000 parts of garlics;
1000～3000 parts of fiber crops greens pepper;
800～1500 parts in capsicum;
1000～3000 parts of onions;
80～150 parts of white peppers;
80～150 parts of galingals;
100～200 parts of kaempferia galamgas;
100～200 parts in fennel;
100～300 parts in Chinese prickly ash;
1000～2000 parts of sesames.
The preferable batching of above-mentioned spicy sauce and the weight portion of batching are:
30000 parts of vegetable oil;
31000 parts of thick broad-bean sauce;
4000 parts of salt compounded of iodine;
750 parts in monosodium glutamate powder;
1000 parts of white sugar;
1500 parts of ginger;
3500 parts of garlics;
2000 parts of fiber crops greens pepper;
1000 parts in capsicum;
2000 parts of onions;
100 parts of white peppers;
100 parts of galingals;
150 parts of kaempferia galamgas;
150 parts in fennel;
200 parts in Chinese prickly ash;
1500 parts of sesames.
Vegetable oil in the above-mentioned raw materials is a siritch.
Sesame in the above-mentioned raw materials is a white sesameseed.
Above-mentioned spicy sauce makes through following steps:
Get the raw materials ready; With vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, it is for use that ginger, garlic, onion are cut into broken end, with numb green pepper, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash; Pulverize separately and pack separately for use, with the sesame ready for use;
Heating frying pot is poured vegetable oil in the frying pot of heating, oily temperature is heated to 230 degree～250 degree Celsius;
After the oil temperature reaches, pour thick broad-bean sauce into and stir-fry, frying 3 minutes～5 minutes;
After the thick broad-bean sauce frying 3 minutes～5 minutes, in pot, add the onion that cuts and continue to stir-fry frying 12 minutes～15 minutes;
In pot, add ginger again after the onion frying is good, garlic continues to stir-fry, frying 8 minutes～10 minutes;
Add ginger, garlic frying after 8 to 10 minutes, in pot, add the capsicum that crushes and continue frying, frying 2 minutes～3 minutes;
Add the capsicum frying after 2 minutes～3 minutes, in pot, add ready numb green pepper, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash flour successively, sesame continues frying, frying 3 minutes～5 minutes;
Added the white sugar frying again 3 minutes～5 minutes;
Add the white sugar frying after 3 minutes to 5 minutes, add salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes again;
Add the salt compounded of iodine frying after 3 minutes to 5 minutes, fragrant thick chilli sauce preparation is accomplished, cooling, meter bag rebagged.
The present invention combines Hui ethnic group's cooking culture, does not add any cooking wine, and the spicy sauce of preparation is spicy bright fragrant, and taste is dense, and is very popular, also is the relieved food of people from Hui ethnic group.
The specific embodiment:
The present invention combines the Muslim food culture, and under the situation of not adding any cooking wine, spicy sauce is produced in preparation.
The preparation method of spicy sauce may further comprise the steps:
Get the raw materials ready; With vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, it is for use that ginger, garlic, onion are cut into broken end, with numb green pepper, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash; Pulverize separately and pack separately for use, with the sesame ready for use;
Heating frying pot is poured vegetable oil in the frying pot of heating, oily temperature is heated to 230 degree～250 degree Celsius;
After the oil temperature reaches, pour thick broad-bean sauce into and stir-fry, frying 3 minutes～5 minutes;
After the thick broad-bean sauce frying 3 minutes～5 minutes, in pot, add the onion that cuts and continue to stir-fry frying 12 minutes～15 minutes;
In pot, add ginger again after the onion frying is good, garlic continues to stir-fry, frying 8 minutes～10 minutes;
Add ginger, garlic frying after 8 to 10 minutes, in pot, add the capsicum that crushes and continue frying, frying 2 minutes～3 minutes;
Add the capsicum frying after 2 minutes～3 minutes, in pot, add ready numb green pepper, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash flour successively, sesame continues frying, frying 3 minutes～5 minutes;
Added the white sugar frying again 3 minutes～5 minutes;
Add the white sugar frying after 3 minutes to 5 minutes, add salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes again;
Add the salt compounded of iodine frying after 3 minutes to 5 minutes, fragrant thick chilli sauce preparation is accomplished, cooling, meter bag rebagged.
In the method for the spicy sauce of above-mentioned preparation, used vegetable oil is a siritch.
In the method for the spicy sauce of above-mentioned preparation, used sesame is a white sesameseed.
In the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and raw material is:
20000～40000 parts of vegetable oil;
30000～40000 parts of thick broad-bean sauce;
3000～5000 parts of salt compounded of iodine;
600～800 parts in monosodium glutamate powder;
900～1200 parts of white sugar;
1000～2000 parts of ginger;
3000～4000 parts of garlics;
1000～3000 parts of fiber crops greens pepper;
800～1500 parts in capsicum;
1000～3000 parts of onions;
80～150 parts of white peppers;
80～150 parts of galingals;
100～200 parts of kaempferia galamgas;
100～200 parts in fennel;
100～300 parts in Chinese prickly ash;
1000～2000 parts of white sesameseeds.
In the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and optimum feed stock is:
30000 parts of vegetable oil;
31000 parts of thick broad-bean sauce;
4000 parts of salt compounded of iodine;
750 parts in monosodium glutamate powder;
1000 parts of white sugar;
1500 parts of ginger;
3500 parts of garlics;
2000 parts of fiber crops greens pepper;
1000 parts in capsicum;
2000 parts of onions;
100 parts of white peppers;
100 parts of galingals;
150 parts of kaempferia galamgas;
150 parts in fennel;
200 parts in Chinese prickly ash;
1500 parts of white sesameseeds.
The present invention combines Hui ethnic group's cooking culture, does not add any cooking wine, and the spicy sauce of preparation is spicy bright fragrant, and taste is dense, and is very popular, also is the relieved food of people from Hui ethnic group.
Claims (10)
1. the preparation method of a spicy sauce, it is characterized in that: the preparation method of spicy sauce may further comprise the steps:
Get the raw materials ready; With vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, it is for use that ginger, garlic, onion are cut into broken end, with numb green pepper, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash; Pulverize separately and pack separately for use, with the sesame ready for use;
Heating frying pot is poured vegetable oil in the frying pot of heating, oily temperature is heated to 230 degree～250 degree Celsius;
After the oil temperature reaches, pour thick broad-bean sauce into and stir-fry, frying 3 minutes～5 minutes;
After the thick broad-bean sauce frying 3 minutes～5 minutes, in pot, add the onion that cuts and continue to stir-fry frying 12 minutes～15 minutes;
In pot, add ginger again after the onion frying is good, garlic continues to stir-fry, frying 8 minutes～10 minutes;
Add ginger, garlic frying after 8 to 10 minutes, in pot, add the capsicum that crushes and continue frying, frying 2 minutes～3 minutes;
Add the capsicum frying after 2 minutes～3 minutes, in pot, add ready numb green pepper, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash flour successively, sesame continues frying, frying 3 minutes～5 minutes;
Added the white sugar frying again 3 minutes～5 minutes;
Add the white sugar frying after 3 minutes to 5 minutes, add salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes again;
Add the salt compounded of iodine frying after 3 minutes to 5 minutes, fragrant thick chilli sauce preparation is accomplished, cooling, meter bag rebagged.
2. the preparation method of spicy sauce as claimed in claim 1, it is characterized in that: in the method for the spicy sauce of above-mentioned preparation, used vegetable oil is a siritch.
3. the preparation method of spicy sauce as claimed in claim 1, it is characterized in that: in the method for the spicy sauce of above-mentioned preparation, used sesame is a white sesameseed.
4. the preparation method of spicy sauce as claimed in claim 1, it is characterized in that: in the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and raw material is:
20000～40000 parts of vegetable oil;
30000～40000 parts of thick broad-bean sauce;
3000～5000 parts of salt compounded of iodine;
600～800 parts in monosodium glutamate powder;
900～1200 parts of white sugar;
1000～2000 parts of ginger;
3000～4000 parts of garlics;
1000～3000 parts of fiber crops greens pepper;
800～1500 parts in capsicum;
1000～3000 parts of onions;
80～150 parts of white peppers;
80～150 parts of galingals;
100～200 parts of kaempferia galamgas;
100～200 parts in fennel;
100～300 parts in Chinese prickly ash;
1000～2000 parts of white sesameseeds.
5. the preparation method of spicy sauce as claimed in claim 1, it is characterized in that: in the method for the spicy sauce of above-mentioned preparation, weight portion raw materials used and optimum feed stock is:
30000 parts of vegetable oil;
31000 parts of thick broad-bean sauce;
4000 parts of salt compounded of iodine;
750 parts in monosodium glutamate powder;
1000 parts of white sugar;
1500 parts of ginger;
3500 parts of garlics;
2000 parts of fiber crops greens pepper;
1000 parts in capsicum;
2000 parts of onions;
100 parts of white peppers;
100 parts of galingals;
150 parts of kaempferia galamgas;
150 parts in fennel;
200 parts in Chinese prickly ash;
1500 parts of white sesameseeds.
6. spicy sauce, it is characterized in that: spicy sauce comprises following raw material and parts by weight of raw materials:
20000～40000 parts of vegetable oil;
30000～40000 parts of thick broad-bean sauce;
3000～5000 parts of salt compounded of iodine;
600～800 parts in monosodium glutamate powder;
900～1200 parts of white sugar;
1000～2000 parts of ginger;
3000～4000 parts of garlics;
1000～3000 parts of fiber crops greens pepper;
800～1500 parts in capsicum;
1000～3000 parts of onions;
80～150 parts of white peppers;
80～150 parts of galingals;
100～200 parts of kaempferia galamgas;
100～200 parts in fennel;
100～300 parts in Chinese prickly ash;
1000～2000 parts of sesames.
7. spicy sauce as claimed in claim 6 is characterized in that: the raw material of spicy sauce and optimum material weight portion are:
30000 parts of vegetable oil;
31000 parts of thick broad-bean sauce;
4000 parts of salt compounded of iodine;
750 parts in monosodium glutamate powder;
1000 parts of white sugar;
1500 parts of ginger;
3500 parts of garlics;
2000 parts of fiber crops greens pepper;
1000 parts in capsicum;
2000 parts of onions;
100 parts of white peppers;
100 parts of galingals;
150 parts of kaempferia galamgas;
150 parts in fennel;
200 parts in Chinese prickly ash;
1500 parts of white sesameseeds.
8. spicy sauce as claimed in claim 6 is characterized in that: this spicy sauce makes through following steps:
Get the raw materials ready; With vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, it is for use that ginger, garlic, onion are cut into broken end, with numb green pepper, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash; Pulverize separately and pack separately for use, with the sesame ready for use;
In the frying pot, pour vegetable oil into, heating then is heated to 230 degree～250 degree Celsius;
After the oil temperature reaches, pour thick broad-bean sauce into and stir-fry, frying 3 minutes～5 minutes;
After the thick broad-bean sauce frying 3 minutes～5 minutes, in pot, add the onion that cuts and continue to stir-fry frying 12 minutes～15 minutes;
In pot, add ginger again after the onion frying is good, garlic continues to stir-fry, frying 8 minutes～10 minutes;
Add ginger, garlic frying after 8 to 10 minutes, in pot, add the capsicum that crushes and continue frying, frying 2 minutes～3 minutes;
Add the capsicum frying after 2 minutes～3 minutes, in pot, add ready numb green pepper, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash flour successively, sesame continues frying, frying 3 minutes～5 minutes;
Added the white sugar frying again 3 minutes～5 minutes;
Add the white sugar frying after 3 minutes to 5 minutes, add salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes again;
Add the salt compounded of iodine frying after 3 minutes to 5 minutes, fragrant thick chilli sauce preparation is accomplished, cooling, meter bag rebagged.
9. spicy sauce as claimed in claim 6 is characterized in that: the vegetable oil in raw materials used is a siritch.
10. spicy sauce as claimed in claim 6 is characterized in that: the sesame in the used raw material is a white sesameseed.
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| CN2012103484356A CN102835644B (en) | 2012-09-19 | 2012-09-19 | Spicy hot sauce and preparation method of spicy hot sauce |
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| CN2012103484356A CN102835644B (en) | 2012-09-19 | 2012-09-19 | Spicy hot sauce and preparation method of spicy hot sauce |
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| CN102835644B CN102835644B (en) | 2013-12-11 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829209A (en) * | 2014-03-22 | 2014-06-04 | 吉卫星 | Bagged instant Lingshui sour noodle sauce |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN104146235A (en) * | 2014-06-13 | 2014-11-19 | 武民 | Aroma-extracting spicy hot sauce and preparation process thereof |
| CN104509835A (en) * | 2014-12-17 | 2015-04-15 | 叶县伊帆清真食品有限公司 | Production process of vegetable sauce |
| CN104886532A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Spicy hot sauce and preparation method thereof |
| CN105011099A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Ginger and bamboo shoot spicy-hot sauce and preparation method thereof |
| CN105919041A (en) * | 2016-05-24 | 2016-09-07 | 四川广安和诚林业开发有限责任公司 | Spicy-hot green prickly ash bud sauce and making method |
| CN106722828A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Capsicum paste and preparation method thereof |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN111657484A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Flavored mixed rice sauce and preparation method thereof |
| CN113331393A (en) * | 2021-06-10 | 2021-09-03 | 上海楷蕴餐饮有限公司 | Mashed garlic spicy sauce and preparation method thereof |
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| CN103829209B (en) * | 2014-03-22 | 2016-09-14 | 吉卫星 | Instant Lingshui acid powder sauce packet |
| CN103829209A (en) * | 2014-03-22 | 2014-06-04 | 吉卫星 | Bagged instant Lingshui sour noodle sauce |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN103859356B (en) * | 2014-04-01 | 2015-09-16 | 澜沧拉祜人家食品有限公司 | A kind of beans sauce and preparation method thereof |
| CN104146235A (en) * | 2014-06-13 | 2014-11-19 | 武民 | Aroma-extracting spicy hot sauce and preparation process thereof |
| CN104886532A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Spicy hot sauce and preparation method thereof |
| CN104509835A (en) * | 2014-12-17 | 2015-04-15 | 叶县伊帆清真食品有限公司 | Production process of vegetable sauce |
| CN105011099A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Ginger and bamboo shoot spicy-hot sauce and preparation method thereof |
| CN105919041A (en) * | 2016-05-24 | 2016-09-07 | 四川广安和诚林业开发有限责任公司 | Spicy-hot green prickly ash bud sauce and making method |
| CN105919041B (en) * | 2016-05-24 | 2019-11-08 | 四川广安和诚林业开发有限责任公司 | Pericarpium zanthoxyli schinifolii bud-leaf chilli sauce and the method for preparation |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN106722828A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Capsicum paste and preparation method thereof |
| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN111657484A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Flavored mixed rice sauce and preparation method thereof |
| CN113331393A (en) * | 2021-06-10 | 2021-09-03 | 上海楷蕴餐饮有限公司 | Mashed garlic spicy sauce and preparation method thereof |
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| CN102835644B (en) | 2013-12-11 |
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