CN103110089A - Flavor chilli sauce containing diced rabbit meat and its preparation method - Google Patents
Flavor chilli sauce containing diced rabbit meat and its preparation method Download PDFInfo
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- CN103110089A CN103110089A CN2011103635972A CN201110363597A CN103110089A CN 103110089 A CN103110089 A CN 103110089A CN 2011103635972 A CN2011103635972 A CN 2011103635972A CN 201110363597 A CN201110363597 A CN 201110363597A CN 103110089 A CN103110089 A CN 103110089A
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Abstract
The invention discloses a flavor chilli sauce containing diced rabbit meat and its preparation method, and relates to a seasoning. The flavor chilli sauce containing diced rabbit meat is composed of the following raw materials, by weight, 100-150 parts of dry red chilli, 80-100 parts of rapeseed oil, 10-15 parts of peanut oil, 15-20 parts of diced rabbit meat, 5-10 parts of crushed peanut, 3-5 parts of diced dried tofu, 1-5 parts of fermented soya bean, 3-5 parts of salt, 1-2 parts of sesame, 1-3 parts of Chinese prickly ash powder, 3-5 parts of a dark soy sauce, 0.5-1 part of Fructus Tsaoko powder, 1-2 parts of Fructus Amomi powder, 0.2-0.6 parts of bay leaf powder, 0.2-0.6 parts of cumin, and 0-5 parts of white sugar. The preparation method of the flavor chilli sauce containing diced rabbit meat comprises the following steps: 1, material preparation: cleaning the dry and red chilli, washing sesames, cutting rabbit meat to form diced rabbit meat, cutting dried tofu to form the diced dried tofu, crushing and peeling peanuts, and preparing Fructus Tsaoko, Fructus Amomi, bay leaf and cumin to form powders respectively; 2, boiling the chilli; 3, mashing the chilli to form a chilli sauce; and 4, frying: frying the diced rabbit meat and the diced dried tofu with the rapeseed oil, frying the crushed peanut, taking out, frying the chilli sauce with the rapeseed oil, adding the crushed peanut, salt, the white sugar, the Fructus Tsaoko, the Fructus Amomi, the bay leaf, cumin and the dark soy sauce, continuously frying, adding the peanut oil, the diced rabbit meat, the diced dried tofu, the sesames and the Chinese prickly ash powder, and frying. The flavor chilli sauce containing diced rabbit meat has a unique diced rabbit meat flavor and a reasonable preparation method.
Description
Technical field
The present invention relates to flavouring, more specifically relate to a kind of rabbit fourth local flavor thick chilli sauce and preparation method.
Background technology
Flavouring refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.Thick chilli sauce has another name called chili sauce, and it is take capsicum as primary raw material, adds a kind of flavouring that suitable auxiliary material is made.At present, multiple thick chilli sauce is arranged on market, thick chilli sauce raw material and the preparation method of various places are different, and mouthfeel and effect are had nothing in common with each other.Chinese patent also can be found tens kinds of thick chilli sauce and preparation method on the net.The inventor is engaged in thick chilli sauce research for many years, and the rabbit fourth local flavor chili sauce product user that recent studies on recently goes out is tasted and received favorable comment, and its preparation method is unique, needs with satisfying the market.
Summary of the invention
Purpose of the present invention: a kind of rabbit fourth local flavor thick chilli sauce and preparation method are provided.
Technical scheme of the present invention is: a kind of preparation method of rabbit fourth local flavor thick chilli sauce, it is characterized in that, and it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, rape oil 80-100 part, peanut oil 10-15 part, rabbit fourth 15-20 part, shelled peanut particle 5-10 part, beans fourth 3-5 part, fermented soya bean 1-5 part, salt 3-5 part, sesame 1-2 part, zanthoxylum powder 1-3 part, dark soy sauce 3-5 part, tsaoko powder 0.5-1 part, amomum powder 1-2 part, spiceleaf powder 0.2-0.6 part, cumin 0.2-0.6 part, white sugar 0-5 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and rabbit meat is cut into the rabbit fourth, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut, and tsaoko, fructus amomi, spiceleaf, cumin are made powder;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. frying, first with rape oil with rabbit fourth, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, white sugar, tsaoko, fructus amomi, spiceleaf, cumin, dark soy sauce to continue to fry, add again at last peanut oil, rabbit fourth, beans fourth, sesame, zanthoxylum powder to fry 10-30 second, cold rear bottling.
The preparation method of described rabbit fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 100 parts of extra dry red wine hot peppers, 80 parts of rape oils, 10 parts of peanut oil, 15 parts of rabbit fourths, 5 parts of shelled peanut particles, 3 parts of beans fourths, 1 part, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of zanthoxylum powder, 3 parts of dark soy sauces, 0.5 part, tsaoko powder, 1 part of amomum powder, 0.2 part, spiceleaf powder, 0.2 part of cumin.
The preparation method of described rabbit fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 150 parts of extra dry red wine hot peppers, 100 parts of rape oils, 15 parts of peanut oil, 20 parts of rabbit fourths, 10 parts of shelled peanut particles, 5 parts of beans fourths, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of zanthoxylum powders, 5 parts of dark soy sauces, 1 part, tsaoko powder, 2 parts of amomum powders, 0.6 part, spiceleaf powder, 0.6 part of cumin, 5 parts of white sugar.
The preparation method of described rabbit fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 140 parts of extra dry red wine hot peppers, 12 parts of peanut oil; 95 parts of rape oils, 20 parts of rabbit fourths, 6 parts of shelled peanut particles, 4 parts of beans fourths, 2 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 1 part of zanthoxylum powder, 4 parts of dark soy sauces, 0.6 part, tsaoko powder, 1.5 parts of amomum powders, 0.3 part, spiceleaf powder, 0.3 part of cumin, 2 parts of white sugar.
All can be made into rabbit fourth local flavor thick chilli sauce of the present invention according to preparation method described above.
Rabbit fourth local flavor thick chilli sauce of the present invention can be made condiment, also can make dish to go with rice, steamed buns etc.
Beneficial effect of the present invention: its raw material of rabbit fourth local flavor thick chilli sauce of the present invention is superior, make to be particular about, and rabbit fourth unique flavor, thick chilli sauce color, shape are better, and pungent, saline taste, numb flavor, sweet taste, delicate flavour collocation are moderate, can satisfy consumer's needs.Preparation method of the present invention is reasonable, practical, can guarantee batch production and product quality.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of rabbit fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight portion: 150 parts of extra dry red wine hot peppers, 100 parts of rape oils, 15 parts of peanut oil, 20 parts of rabbit fourths, 10 parts of shelled peanut particles, 5 parts of beans fourths, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of zanthoxylum powders, 5 parts of dark soy sauces, 1 part, tsaoko powder, 2 parts of amomum powders, 0.6 part, spiceleaf powder, 0.6 part of cumin, 5 parts of white sugar; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and rabbit meat is cut into the rabbit fourth, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut, and tsaoko, fructus amomi, spiceleaf, cumin are made powder; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. frying, first with rape oil with rabbit fourth, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, white sugar, tsaoko, fructus amomi, spiceleaf, cumin, dark soy sauce to continue to fry, add again at last peanut oil, rabbit fourth, beans fourth, sesame, zanthoxylum powder to fry 10-30 second, cold rear bottling.
Embodiment 2
A kind of rabbit fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight portion: 140 parts of extra dry red wine hot peppers, 12 parts of peanut oil; 95 parts of rape oils, 20 parts of rabbit fourths, 6 parts of shelled peanut particles, 4 parts of beans fourths, 2 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 1 part of zanthoxylum powder, 4 parts of dark soy sauces, 0.6 part, tsaoko powder, 1.5 parts of amomum powders, 0.3 part, spiceleaf powder, 0.3 part of cumin, 2 parts of white sugar; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and rabbit meat is cut into the rabbit fourth, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut, and tsaoko, fructus amomi, spiceleaf, cumin are made powder; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. frying, first with rape oil with rabbit fourth, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, white sugar, tsaoko, fructus amomi, spiceleaf, cumin, dark soy sauce to continue to fry, add again at last peanut oil, rabbit fourth, beans fourth, sesame, zanthoxylum powder to fry 10-30 second, cold rear bottling.
Embodiment 3
A kind of rabbit fourth local flavor thick chilli sauce and preparation method, it is comprised of the raw material of following weight portion: 100 parts of extra dry red wine hot peppers, 80 parts of rape oils, 10 parts of peanut oil, 15 parts of rabbit fourths, 5 parts of shelled peanut particles, 3 parts of beans fourths, 1 part, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of zanthoxylum powder, 3 parts of dark soy sauces, 0.5 part, tsaoko powder, 1 part of amomum powder, 0.2 part, spiceleaf powder, 0.2 part of cumin; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and rabbit meat is cut into the rabbit fourth, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut, and tsaoko, fructus amomi, spiceleaf, cumin are made powder; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. frying, first with rape oil with rabbit fourth, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, white sugar, tsaoko, fructus amomi, spiceleaf, cumin, dark soy sauce to continue to fry, add again at last peanut oil, rabbit fourth, beans fourth, sesame, zanthoxylum powder to fry 10-30 second, cold rear bottling.
Claims (5)
1. the preparation method of a rabbit fourth local flavor thick chilli sauce, is characterized in that, it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, rape oil 80-100 part, peanut oil 10-15 part, rabbit fourth 15-20 part, shelled peanut particle 5-10 part, beans fourth 3-5 part, fermented soya bean 1-5 part, salt 3-5 part, sesame 1-2 part, zanthoxylum powder 1-3 part, dark soy sauce 3-5 part, tsaoko powder 0.5-1 part, amomum powder 1-2 part, spiceleaf powder 0.2-0.6 part, cumin 0.2-0.6 part, white sugar 0-5 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and rabbit meat is cut into the rabbit fourth, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut, and tsaoko, fructus amomi, spiceleaf, cumin are made powder;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. frying, first with rape oil with rabbit fourth, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, white sugar, tsaoko, fructus amomi, spiceleaf, cumin, dark soy sauce to continue to fry, add again at last peanut oil, rabbit fourth, beans fourth, sesame, zanthoxylum powder to fry 10-30 second, cold rear bottling.
2. as the preparation method by rabbit fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 100 parts of extra dry red wine hot peppers, 80 parts of rape oils, 10 parts of peanut oil, 15 parts of rabbit fourths, 5 parts of shelled peanut particles, 3 parts of beans fourths, 1 part, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of zanthoxylum powder, 3 parts of dark soy sauces, 0.5 part, tsaoko powder, 1 part of amomum powder, 0.2 part, spiceleaf powder, 0.2 part of cumin.
3. as the preparation method by rabbit fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 150 parts of extra dry red wine hot peppers, 100 parts of rape oils, 15 parts of peanut oil, 20 parts of rabbit fourths, 10 parts of shelled peanut particles, 5 parts of beans fourths, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of zanthoxylum powders, 5 parts of dark soy sauces, 1 part, tsaoko powder, 2 parts of amomum powders, 0.6 part, spiceleaf powder, 0.6 part of cumin, 5 parts of white sugar.
4. as the preparation method by rabbit fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 140 parts of extra dry red wine hot peppers, 12 parts of peanut oil; 95 parts of rape oils, 20 parts of rabbit fourths, 6 parts of shelled peanut particles, 4 parts of beans fourths, 2 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 1 part of zanthoxylum powder, 4 parts of dark soy sauces, 0.6 part, tsaoko powder, 1.5 parts of amomum powders, 0.3 part, spiceleaf powder, 0.3 part of cumin, 2 parts of white sugar.
5. rabbit fourth local flavor thick chilli sauce of being made by any one described preparation method in claim 1-4.
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| CN2011103635972A CN103110089A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing diced rabbit meat and its preparation method |
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| CN2011103635972A CN103110089A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing diced rabbit meat and its preparation method |
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| CN103110089A true CN103110089A (en) | 2013-05-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
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Application publication date: 20130522 |