CN103110090A - Flavor chilli sauce containing diced pork and its preparation method - Google Patents
Flavor chilli sauce containing diced pork and its preparation method Download PDFInfo
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- CN103110090A CN103110090A CN2011103635987A CN201110363598A CN103110090A CN 103110090 A CN103110090 A CN 103110090A CN 2011103635987 A CN2011103635987 A CN 2011103635987A CN 201110363598 A CN201110363598 A CN 201110363598A CN 103110090 A CN103110090 A CN 103110090A
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Abstract
The invention discloses a flavor chilli sauce containing diced pork and its preparation method, and relates to a seasoning. The flavor chilli sauce containing diced pork is composed of the following raw materials, by weight, 120-150 parts of dry red chilli, 80-100 parts of peanut oil, 10-20 parts of sesame oil, 10-15 parts of diced pork, 5-10 parts of a peanut particle, 3-5 parts of fermented soybean, 3-5 parts of salt, 1-2 parts of sesame, 1-3 parts of five spice powder, 1-5 parts of rock sugar and 2-5 parts of a dark soy sauce. The preparation method of the flavor chilli sauce containing diced pork comprises the following steps: 1, material preparation: washing the dry red chilli, washing sesames, cutting pork to form the diced pork, and crushing and peeling peanuts; 2, chilli boiling: boiling the dry red chilli with boiled water for 4-6min, and taking out the obtained boiled chilli; 3, chilli sauce formation through mashing: mashing the boiled dry red chilli with a crusher to form a chilli sauce; and 4, oil frying: frying the diced pork and peanut particles with rapeseed oil, taking out, frying the chilli sauce with the peanut oil, adding the peanut particles, the fermented soybean, salt, the rock sugar, the five spice powder and the dark soy sauce, continuously frying, adding the sesame oil, the diced pork and the sesames, frying for 20-30s, cooling, and filling to a bottle. The flavor chilli sauce containing diced pork has a unique diced pork flavor, and a good color, fragrance, taste and appearance, and the preparation method is reasonable and practical.
Description
Technical field
The present invention relates to flavouring, more specifically relate to a kind of pork fourth local flavor thick chilli sauce and preparation method.
Background technology
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.Flavouring refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.At present, multiple thick chilli sauce is arranged on market, raw material and the preparation method of the thick chilli sauce 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 pork fourth local flavor thick chilli 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 pork fourth local flavor thick chilli sauce and preparation method are provided.
Technical scheme of the present invention is: a kind of preparation method of pork 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 120-150 part, peanut oil 80-100 part; Sesame oil 10-20 part, pork fourth 10-15 part, shelled peanut particle 5-10 part, fermented soya bean 3-5 part, salt 3-5 part, sesame 1-2 part, five-spice powder 1-3 part, rock sugar 1-5 part, dark soy sauce 2-5 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 pork is cut into the pork fourth, the broken peeling of shelled peanut;
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. fry is first exploded pork fourth, shelled peanut particle with rape oil, takes out, with peanut fry hot pepper sauce, add shelled peanut particle, fermented soya bean, salt, rock sugar, five-spice powder, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, pork fourth, sesame to fry in shallow oil 20-30 second, cold rear bottling.
The preparation method of described pork fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 120 parts of extra dry red wine hot peppers, 80 parts of peanut oil; 10 parts, sesame oil, 10 parts of pork fourths, 5 parts of shelled peanut particles, 3 parts, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of five-spice powder, 1 part, rock sugar, 2 parts of dark soy sauces.
The preparation method of described pork 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 peanut oil; 20 parts, sesame oil, 15 parts of pork fourths, 10 parts of shelled peanut particles, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of five-spice powders, 5 parts, rock sugar, 5 parts of dark soy sauces.
The preparation method of described pork fourth local flavor thick chilli sauce, the proportioning of its Raw can be: 140 parts of extra dry red wine hot peppers, 100 parts of peanut oil; 15 parts, sesame oil, 12 parts of pork fourths, 8 parts of shelled peanut particles, 4 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 2 parts of five-spice powders, 2 parts, rock sugar, 3 parts of dark soy sauces.
All can be made into pork fourth local flavor thick chilli sauce of the present invention according to preparation method described above.
Pork 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 pork fourth local flavor thick chilli sauce of the present invention is superior, make to be particular about, and pork 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 pork fourth local flavor thick chilli sauce and preparation method is characterized in that, it is comprised of the raw material of following weight portion: 120 parts of extra dry red wine hot peppers, 80 parts of peanut oil; 10 parts, sesame oil, 10 parts of pork fourths, 5 parts of shelled peanut particles, 3 parts, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of five-spice powder, 1 part, rock sugar, 2 parts of dark soy sauces; 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 pork is cut into the pork fourth, the broken peeling of shelled peanut; 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. fry is first exploded pork fourth, shelled peanut particle with rape oil, takes out, with peanut fry hot pepper sauce, add shelled peanut particle, fermented soya bean, salt, rock sugar, five-spice powder, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, pork fourth, sesame to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 2
A kind of pork fourth local flavor thick chilli sauce and preparation method is characterized in that, it is comprised of the raw material of following weight portion: 150 parts of extra dry red wine hot peppers, 100 parts of peanut oil; 20 parts, sesame oil, 15 parts of pork fourths, 10 parts of shelled peanut particles, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of five-spice powders, 5 parts, rock sugar, 5 parts of dark soy sauces; 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 pork is cut into the pork fourth, the broken peeling of shelled peanut; 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. fry is first exploded pork fourth, shelled peanut particle with rape oil, takes out, with peanut fry hot pepper sauce, add shelled peanut particle, fermented soya bean, salt, rock sugar, five-spice powder, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, pork fourth, sesame to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 3
A kind of pork fourth local flavor thick chilli sauce and preparation method is characterized in that, it forms 140 parts of extra dry red wine hot peppers by the raw material of following weight portion, 100 parts of peanut oil; 15 parts, sesame oil, 12 parts of pork fourths, 8 parts of shelled peanut particles, 4 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 2 parts of five-spice powders, 2 parts, rock sugar, 3 parts of dark soy sauces; 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 pork is cut into the pork fourth, the broken peeling of shelled peanut; 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. fry is first exploded pork fourth, shelled peanut particle with rape oil, takes out, with peanut fry hot pepper sauce, add shelled peanut particle, fermented soya bean, salt, rock sugar, five-spice powder, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, pork fourth, sesame to fry in shallow oil 20-30 second, cold rear bottling.
Claims (5)
1. the preparation method of a pork 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 120-150 part, peanut oil 80-100 part; Sesame oil 10-20 part, pork fourth 10-15 part, shelled peanut particle 5-10 part, fermented soya bean 3-5 part, salt 3-5 part, sesame 1-2 part, five-spice powder 1-3 part, rock sugar 1-5 part, dark soy sauce 2-5 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 pork is cut into the pork fourth, the broken peeling of shelled peanut;
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. fry is first exploded pork fourth, shelled peanut particle with rape oil, takes out, with peanut fry hot pepper sauce, add shelled peanut particle, fermented soya bean, salt, rock sugar, five-spice powder, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, pork fourth, sesame to fry in shallow oil 20-30 second, cold rear bottling.
2. as the preparation method by pork fourth local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 120 parts of extra dry red wine hot peppers, 80 parts of peanut oil; 10 parts, sesame oil, 10 parts of pork fourths, 5 parts of shelled peanut particles, 3 parts, fermented soya bean, 3 parts of salt, 1 part of sesame, 1 part of five-spice powder, 1 part, rock sugar, 2 parts of dark soy sauces.
3. as the preparation method by pork 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 peanut oil; 20 parts, sesame oil, 15 parts of pork fourths, 10 parts of shelled peanut particles, 5 parts, fermented soya bean, 5 parts of salt, 2 parts of sesames, 3 parts of five-spice powders, 5 parts, rock sugar, 5 parts of dark soy sauces.
4. as the preparation method by pork 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, 100 parts of peanut oil; 15 parts, sesame oil, 12 parts of pork fourths, 8 parts of shelled peanut particles, 4 parts, fermented soya bean, 4 parts of salt, 2 parts of sesames, 2 parts of five-spice powders, 2 parts, rock sugar, 3 parts of dark soy sauces.
5. pork fourth local flavor thick chilli sauce of being made by any one described preparation method in claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103635987A CN103110090A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing diced pork and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103635987A CN103110090A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing diced pork and its preparation method |
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| CN103110090A true CN103110090A (en) | 2013-05-22 |
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| CN2011103635987A Pending CN103110090A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing diced pork and its preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535697A (en) * | 2013-11-04 | 2014-01-29 | 李伟 | Delavay soapberry kernel paste |
| CN106262594A (en) * | 2016-08-16 | 2017-01-04 | 段桠安 | A kind of compound flavouring agent and preparation method thereof |
-
2011
- 2011-11-17 CN CN2011103635987A patent/CN103110090A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535697A (en) * | 2013-11-04 | 2014-01-29 | 李伟 | Delavay soapberry kernel paste |
| CN103535697B (en) * | 2013-11-04 | 2016-01-20 | 李伟 | A kind of Delavay soapberry kernel paste |
| CN106262594A (en) * | 2016-08-16 | 2017-01-04 | 段桠安 | A kind of compound flavouring agent and preparation method thereof |
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Application publication date: 20130522 |