CN103141813A - Hoisin sauce and method for making same - Google Patents
Hoisin sauce and method for making same Download PDFInfo
- Publication number
- CN103141813A CN103141813A CN2013100654519A CN201310065451A CN103141813A CN 103141813 A CN103141813 A CN 103141813A CN 2013100654519 A CN2013100654519 A CN 2013100654519A CN 201310065451 A CN201310065451 A CN 201310065451A CN 103141813 A CN103141813 A CN 103141813A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- hoisin sauce
- standby
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a hoisin sauce and a method for making the same. The hoisin sauce is characterized by being made from the following raw materials in parts by weight: 20-40 parts of kelp particles, 5-15 parts of dry codfish particles, 4-10 parts of dried and shelled shrimps, 20-40 parts of vegetable oil, 5-15 parts of peanut powder, 1-10 parts of sesame paste, 1-10 parts of garlic powder, 1-6 parts of chilli powder, 0.1-5 parts of mustard powder, 0.1-5 parts of five spice powder, 0.1-2 parts of sand ginger powder, 0.1-2 parts of coriander powder, 5-15 parts of white granulated sugar and 0.5-5 parts of refined salt. The method for making the hoisin sauce comprises the steps of raw material preparation, frying, packing and sterilization. The hoisin sauce provided by the invention is bright in color and luster, rigorous in material selection, rich in nutrition and unique in taste, and is capable of effectively enhancing the appetite of human and thoroughly meeting the nutrition requirements of the human body. The processing method provided is reasonable in process and high in operability.
Description
Technical field
The present invention relates to a kind of hoisin sauce and preparation method thereof.
Background technology
Sauce is take things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material, the pasty state flavouring that processes, and it originates from China, and long history is arranged.Now, the common tartar sauce of Chinese is divided into sweet fermented flour sauce and the large class of thick broad-bean sauce two take beans as primary raw material take wheat flour as primary raw material.Along with the development of sauce technique processed and the variation of sauce raw material processed, hoisin sauce emerges in multitude on market at present, hoisin sauce with its delicious flavour, can effectively keep halobiontic nutritive value and be subject to extensively having deep love for of people.In making the process of hoisin sauce, seafood raw material and batching selection mouthfeel and the nutrition-allocated proportion of hoisin sauce played a crucial factor.
Summary of the invention
The objective of the invention is hoisin sauce by reasonably combined, the assistant of hoisin sauce raw material is provided a kind of nutritious, good mouthfeel with abundant batching and preparation method thereof.
For realizing above-mentioned technical purpose, the technical solution adopted in the present invention is: a kind of hoisin sauce, it is characterized in that, above-mentioned hoisin sauce is to adopt the raw material of following weight proportion to be made: sea-tangle particle 20-40 part, stockfish particle 5-15 part, dried shrimp 4-10 part, vegetable oil 20-40 part, the broken last 5-15 part of peanut, sesame paste 1-10 part, garlic powder 1-10 part, chilli powder 1-6 part, mustard meal 0.1-5 part, five-spice powder 0.1-5 part, husky ginger powder 0.1-2 part, caraway powder 0.1-2 part, white granulated sugar 5-15 part, refined salt 0.5-5 part.
The preparation method of above-mentioned hoisin sauce comprises the following steps:
(1) sea-tangle is cleaned, after removing silt, pulverized, become the fine particle shape, standby;
(2) shelled peanut is put in container, utilized boiling water to soak peeling, and be ground into broken end, standby;
(3) stockfish is pulverized as graininess, standby; Dried shrimp is soaked 10-20 minute, standby;
(4) garlic powder is broken into the end, standby;
(5) getting 20-40 part vegetable oil pours in pot and heats, to 130 ℃-180 ℃, the broken last 5-15 part of peanut is put into, after the broken end stir-fry of peanut shortcake, add dried shrimp 4-10 part and stockfish particle 5-15 part, stir-fry to the fragrance of blowing out, after mouthfeel is crisp, add five-spice powder 0.1-5 part, husky ginger powder 0.1-2 part, caraway powder 0.1-2 part and mustard meal 0.1-5 part stir-fry to the fragrance of blowing out, and add chilli powder 1-6 part to fry out fragrance, till color is vivid, add garlic powder 1-10 part, sesame paste 1-10 part to carry out frying slightly;
(6) add sea-tangle particle 20-14 part, refined salt 0.5-5 powder, white granulated sugar 5-15 part to carry out frying, after frying evenly, in the Bottle ﹠ Can of packing into, sealing;
(7) sterilization: 119 ℃-121 ℃, 40-60 minute.
Hoisin sauce provided by the present invention is bright in colour, it is rigorous, nutritious to select materials, mouthfeel is unique, can effectively increase people's appetite, fully satisfies the human nutrition demand.The processing method that provides, technique is reasonable, and is workable.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment one:
A kind of hoisin sauce is characterized in that, above-mentioned hoisin sauce is to adopt the raw material of following weight proportion to be made: sea-tangle particle 30Kg, stockfish particle 10Kg, dried shrimp 8Kg, vegetable oil 30Kg, the broken last 10Kg of peanut, sesame paste 6Kg, garlic powder 6Kg, chilli powder 5Kg, mustard meal 3Kg, five-spice powder 3Kg, husky ginger powder 1Kg, caraway powder 1Kg, white granulated sugar 10Kg, refined salt 1Kg.
The preparation method of above-mentioned hoisin sauce comprises the following steps:
(1) sea-tangle is cleaned, after removing silt, pulverized, become the fine particle shape, standby;
(2) shelled peanut is put in container, utilized boiling water to soak peeling, and be ground into broken end, standby;
(3) stockfish is pulverized as graininess, standby; Dried shrimp is soaked 10-20 minute, standby;
(4) garlic powder is broken into the end, standby;
(5) get 30Kg part vegetable oil and pour in pot and heat, to 130 ℃-180 ℃, the broken last 10Kg part of peanut is put into, after the broken end stir-fry of peanut shortcake, add dried shrimp 8Kg and stockfish particle 10Kg, stir-fry to the fragrance of blowing out, after mouthfeel is crisp, add five-spice powder 3Kg, husky ginger powder 1Kg, caraway powder 1Kg and mustard meal 3Kg stir-fry to the fragrance of blowing out, and add chilli powder 5Kg to fry out fragrance, till color is vivid, add garlic powder 6Kg, sesame paste 6Kg to carry out frying slightly;
(6) add sea-tangle particle 30Kg, refined salt 1Kg, white granulated sugar 10Kg to carry out frying, after frying evenly, in the Bottle ﹠ Can of packing into, sealing;
(7) sterilization: 120 ℃, 50 minutes.
Embodiment 2
A kind of hoisin sauce is characterized in that, above-mentioned hoisin sauce is to adopt the raw material of following weight proportion to be made: sea-tangle particle 20Kg, stockfish particle 15Kg, dried shrimp 4Kg, vegetable oil 40Kg, the broken last 5Kg of peanut, sesame paste 10Kg, garlic powder 1Kg, chilli powder 6Kg, mustard meal 0.1Kg, five-spice powder 5Kg, husky ginger powder 0.1Kg, caraway powder 2Kg, white granulated sugar 5Kg, refined salt 5Kg.
The preparation method of above-mentioned hoisin sauce comprises the following steps:
(1) sea-tangle is cleaned, after removing silt, pulverized, become the fine particle shape, standby;
(2) shelled peanut is put in container, utilized boiling water to soak peeling, and be ground into broken end, standby;
(3) stockfish is pulverized as graininess, standby; Dried shrimp is soaked 10-20 minute, standby;
(4) garlic powder is broken into the end, standby;
(5) get the 40Kg vegetable oil and pour in pot and heat, to 130 ℃-180 ℃, the broken last 5Kg of peanut is put into, after the broken end stir-fry of peanut shortcake, add dried shrimp 4Kg and stockfish particle 15Kg, stir-fry to the fragrance of blowing out, after mouthfeel is crisp, add five-spice powder 5Kg, husky ginger powder 0.1Kg, caraway powder 2Kg and mustard meal 0.1Kg stir-fry to the fragrance of blowing out, and add chilli powder 6Kg to fry out fragrance, till color is vivid, add garlic powder 1Kg, sesame paste 10Kg to carry out frying slightly;
(6) add sea-tangle particle 20Kg, refined salt 5Kg, white granulated sugar 5Kg to carry out frying, after frying evenly, in the Bottle ﹠ Can of packing into, sealing;
(7) sterilization: 119 ℃, 60 minutes.
Embodiment 3
A kind of hoisin sauce is characterized in that, above-mentioned hoisin sauce is to adopt the raw material of following weight proportion to be made: sea-tangle particle 40Kg, stockfish particle 5Kg, dried shrimp 10Kg, vegetable oil 20Kg, the broken last 15Kg of peanut, sesame paste 1Kg, garlic powder 10Kg, chilli powder 1Kg, mustard meal 5Kg, five-spice powder 0.1Kg, husky ginger powder 2Kg, caraway powder 0.1Kg, white granulated sugar 15Kg, refined salt 0.5Kg.
The preparation method of above-mentioned hoisin sauce comprises the following steps:
(1) sea-tangle is cleaned, after removing silt, pulverized, become the fine particle shape, standby;
(2) shelled peanut is put in container, utilized boiling water to soak peeling, and be ground into broken end, standby;
(3) stockfish is pulverized as graininess, standby; Dried shrimp is soaked 10-20 minute, standby;
(4) garlic powder is broken into the end, standby;
(5) get 20Kg part vegetable oil and pour in pot and heat, to 130 ℃-180 ℃, the broken last 15Kg of peanut is put into, after the broken end stir-fry of peanut shortcake, add dried shrimp 10Kg and stockfish particle 5Kg, stir-fry to the fragrance of blowing out, after mouthfeel is crisp, add five-spice powder 0.1Kg, husky ginger powder 2Kg, caraway powder 0.1Kg and mustard meal 5Kg stir-fry to the fragrance of blowing out, and add chilli powder 1Kg to fry out fragrance, till color is vivid, add garlic powder 10Kg, sesame paste 1Kg to carry out frying slightly;
(6) add sea-tangle particle 40Kg, refined salt 0.5Kg, white granulated sugar 15Kg to carry out frying, after frying evenly, in the Bottle ﹠ Can of packing into, sealing;
(7) sterilization: 121 ℃, 40 minutes.
Claims (2)
1. a hoisin sauce, is characterized in that, above-mentioned hoisin sauce is to adopt the raw material of following weight proportion to be made: sea-tangle particle 20-40 part, stockfish particle 5-15 part, dried shrimp 4-10 part, vegetable oil 20-40 part, the broken last 5-15 part of peanut, sesame paste 1-10 part, garlic powder 1-10 part, chilli powder 1-6 part, mustard meal 0.1-5 part, five-spice powder 0.1-5 part, husky ginger powder 0.1-2 part, caraway powder 0.1-2 part, white granulated sugar 5-15 part, refined salt 0.5-5 part.
2. hoisin sauce according to claim 1, it is characterized in that: the preparation method of described hoisin sauce comprises the following steps:
(1) sea-tangle is cleaned, after removing silt, pulverized, become the fine particle shape, standby;
(2) shelled peanut is put in container, utilized boiling water to soak peeling, and be ground into broken end, standby;
(3) stockfish is pulverized as graininess, standby; Dried shrimp is soaked 10-20 minute, standby;
(4) garlic powder is broken into the end, standby;
(5) getting 20-40 part vegetable oil pours in pot and heats, to 130 ℃-180 ℃, the broken last 5-15 part of peanut is put into, after the broken end stir-fry of peanut shortcake, add dried shrimp 4-10 part and stockfish particle 5-15 part, stir-fry to the fragrance of blowing out, after mouthfeel is crisp, add five-spice powder 0.1-5 part, husky ginger powder 0.1-2 part, caraway powder 0.1-2 part and mustard meal 0.1-5 part stir-fry to the fragrance of blowing out, and add chilli powder 1-6 part to fry out fragrance, till color is vivid, add garlic powder 1-10 part, sesame paste 1-10 part to carry out frying slightly;
(6) add sea-tangle particle 20-14 part, refined salt 0.5-5 powder, white granulated sugar 5-15 part to carry out frying, after frying evenly, in the Bottle ﹠ Can of packing into, sealing;
(7) sterilization: 119 ℃-121 ℃, 40-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100654519A CN103141813A (en) | 2013-03-01 | 2013-03-01 | Hoisin sauce and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100654519A CN103141813A (en) | 2013-03-01 | 2013-03-01 | Hoisin sauce and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103141813A true CN103141813A (en) | 2013-06-12 |
Family
ID=48540372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100654519A Pending CN103141813A (en) | 2013-03-01 | 2013-03-01 | Hoisin sauce and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103141813A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380898A (en) * | 2013-08-01 | 2013-11-06 | 安徽富煌三珍食品集团有限公司 | XO gadus sauce production process |
| CN103430992A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Method for preparing sipunculus nudus and shrimp spring roll |
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
| CN103689536A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Konjac and three sea treasures sauce and preparation method thereof |
| CN104489628A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy small fish sauce and preparation method thereof |
| CN103932289B (en) * | 2014-03-25 | 2016-02-24 | 合肥市金乡味工贸有限责任公司 | A kind of cod sesame paste |
| CN105919037A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of kelp sauce |
| CN107568704A (en) * | 2017-10-27 | 2018-01-12 | 桐城市煜萱生态农业发展有限公司 | A kind of big head kelp sauce and preparation method thereof |
| CN107865399A (en) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | A kind of easily storage-type hoisin sauce production technology |
| CN115336738A (en) * | 2022-08-11 | 2022-11-15 | 申聪先 | Fishy smell-removed fresh and fragrant seafood sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105539A (en) * | 1993-11-05 | 1995-07-26 | 李若峰 | Kelp paste and producing method thereof |
| CN101411464A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and preparation method thereof |
| CN101715945A (en) * | 2009-12-02 | 2010-06-02 | 泰祥集团技术开发有限公司 | Kelp sauce and making method thereof |
| CN102715494A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Method for preparing kelp sauce |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
-
2013
- 2013-03-01 CN CN2013100654519A patent/CN103141813A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105539A (en) * | 1993-11-05 | 1995-07-26 | 李若峰 | Kelp paste and producing method thereof |
| CN101411464A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and preparation method thereof |
| CN101715945A (en) * | 2009-12-02 | 2010-06-02 | 泰祥集团技术开发有限公司 | Kelp sauce and making method thereof |
| CN102715494A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Method for preparing kelp sauce |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
Non-Patent Citations (2)
| Title |
|---|
| 孟秀梅等: "海带保健酱的研制", 《中国调味品》 * |
| 王颖等: "新型海鲜酱的加工技术研究", 《中国调味品》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380898A (en) * | 2013-08-01 | 2013-11-06 | 安徽富煌三珍食品集团有限公司 | XO gadus sauce production process |
| CN103380898B (en) * | 2013-08-01 | 2015-05-06 | 安徽富煌三珍食品集团有限公司 | XO gadus sauce production process |
| CN103430992A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Method for preparing sipunculus nudus and shrimp spring roll |
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
| CN103689536A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Konjac and three sea treasures sauce and preparation method thereof |
| CN103689542B (en) * | 2013-12-04 | 2016-03-16 | 方义春 | One protects liver step-down hoisin sauce and preparation method thereof |
| CN103932289B (en) * | 2014-03-25 | 2016-02-24 | 合肥市金乡味工贸有限责任公司 | A kind of cod sesame paste |
| CN104489628A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy small fish sauce and preparation method thereof |
| CN105919037A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of kelp sauce |
| CN107568704A (en) * | 2017-10-27 | 2018-01-12 | 桐城市煜萱生态农业发展有限公司 | A kind of big head kelp sauce and preparation method thereof |
| CN107865399A (en) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | A kind of easily storage-type hoisin sauce production technology |
| CN115336738A (en) * | 2022-08-11 | 2022-11-15 | 申聪先 | Fishy smell-removed fresh and fragrant seafood sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103141813A (en) | Hoisin sauce and method for making same | |
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| CN103598569A (en) | Hot and spicy hoisinsauce | |
| CN105325941A (en) | Edible crab flour formula and making technology | |
| CN103750274A (en) | Barbeque sauce and preparation method thereof | |
| CN102166010A (en) | Composite satay paste and preparation method thereof | |
| CN103300342A (en) | Tremellodon gelatinosum beef paste and preparation method thereof | |
| CN106666649A (en) | Minced garlic seafood barbecue sauce | |
| CN105581314A (en) | Chili seasoning salt and production method thereof | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN104171835A (en) | Preparation method of seafood contained health rice noodles | |
| CN103535693A (en) | Preparation method of peanut hoisin sauce | |
| CN103393090A (en) | Production technology of lake fresh braised sauce | |
| CN108157844A (en) | A kind of preparation method of instant seafood fish balls | |
| CN103535584B (en) | A kind of high nutrition glutinous rice flour and preparation method thereof | |
| CN102106556A (en) | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof | |
| CN102326745A (en) | Production method of paste-covered broad beans | |
| CN101647549B (en) | Formula of casserole condiment and preparation method thereof | |
| CN101715971A (en) | Method for preparing dry-fried duck head | |
| CN109329872A (en) | A kind of production method of fragrant spicy thick chilli sauce | |
| KR20200103274A (en) | Method of making tteokbokki rice cake made with shellfish and seasoning | |
| CN109527429A (en) | A kind of production method of spice-boiled pork | |
| CN103734689B (en) | Fennel all-match sauce and preparation method thereof | |
| CN104431951A (en) | Seasoning sauce recipe and preparation method thereof | |
| CN103355641A (en) | Preparation method for garlic sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130612 |