CN103393090B - The production technology of the fresh stewing sauce in a kind of lake - Google Patents
The production technology of the fresh stewing sauce in a kind of lake Download PDFInfo
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- CN103393090B CN103393090B CN201310330515.3A CN201310330515A CN103393090B CN 103393090 B CN103393090 B CN 103393090B CN 201310330515 A CN201310330515 A CN 201310330515A CN 103393090 B CN103393090 B CN 103393090B
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Abstract
A production technology for the fresh stewing sauce in lake, relates to food processing technology field, it is characterized in that, comprise the following steps: Feedstock treating and weighing, frying, boiling, filling and sterilization.Can be obtained the finished product of delicious flavour by above-mentioned steps, and manufacture craft is simple, easy to operate.<!--1-->
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to the production technology of the fresh stewing sauce in a kind of lake.
Background technology:
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans; Meat pulp, alec and jam are uncommon as tartar sauce.。This status is not also present in already inside the flavouring of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed was also for cooking other non-seasoning matter dish afterwards, developed a kind of method of cooking dish gradually, i.e. sauce method.
And that the production technology of now many sauce all compares is simple, and the taste of sauce is unauthentic, which results in the decline of the quality of the whole product of sauce, and many be all that the shelf-life durations of product is impermanent, need after opened to eat in a short period of time, otherwise can go bad.
Summary of the invention:
Technical problem to be solved by this invention is to overcome existing technological deficiency and provides that a kind of operating procedure is simple, easy to make, the production technology of the fresh stewing sauce in a kind of lake of finished product delicious flavour.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A production technology for the fresh stewing sauce in lake, is characterized in that, comprise the following steps:
Step one, Feedstock treating and weighing:
A. onion, ginger, to be crushed to 1-5mm square in head of garlic peeling, weighs for subsequent use;
B. fresh bright red sharp green pepper to be crushed to 3-5mm square, weigh for subsequent use;
C. dried shrimp is fried, weighs for subsequent use;
D. get rapeseed oil appropriate in formula to dissolve the antioxidant weighed up, dissolve good rear for subsequent use;
E. other raw material weighing are for subsequent use;
Step 2, frying:
A. first soya-bean oil put into pot and heated;
B. when oil temperature rises to 120-150, put into wild pepper seed, Chinese prickly ash is exploded into and is slightly with yellow, and till producing giving off a strong fragrance taste, pick up wild pepper seed;
C. then put into Hu Yumei horsebean capsicum sauce, carry out quick-fried, make it produce sauce fragrance;
D. sauce fragrance puts into hot condiment of glutinous rice cake after producing, and stir-fry limit, limit is exploded, and produces peppery perfume (or spice) as well;
E. garlic end, ginger, onion, 13 fragrant, ripe white sesameseeds are put into again, fried dry moisture and go out fragrance;
Step 3, boiling:
A. the potassium sorbate weighed up, sodium Diacetate, citric acid are put together and stirred, potassium sorbate, sodium Diacetate and citric acid are fully dissolved, drop into other material for making clothes mix and blends in pot neutralization pot together;
B. again after drop into fresh large pimiento, salt, dried shrimp, white granulated sugar, monosodium glutamate, white wine, aromatic vinegar successively, stir boiling about 4-5 minute;
Step 4, filling and sterilization:
A. weigh on request and bottle and screw bottle cap;
B. by the high-temperature steam sterilization of 600 DEG C 30 minutes.
The recipe ratio of described material is as following table:
Frying pan in the process of described frying needs to keep stirring;
Saucepan in described boiling process needs to keep stirring.
Beneficial effect of the present invention is: the sauce that can be obtained good mouthfeel, good taste by above-mentioned step fast, and preparation method is simple, technique is clear, and the taste of sauce can be made more balanced by ceaselessly stirring.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, setting forth the present invention further below.
A production technology for the fresh stewing sauce in lake, is characterized in that, comprise the following steps:
Step one, Feedstock treating and weighing:
A. onion, ginger, to be crushed to 1-5mm square in head of garlic peeling, weighs for subsequent use;
B. fresh bright red sharp green pepper to be crushed to 3-5mm square, weigh for subsequent use;
C. dried shrimp is fried, weighs for subsequent use;
D. get rapeseed oil appropriate in formula to dissolve the antioxidant weighed up, dissolve good rear for subsequent use;
E. other raw material weighing are for subsequent use;
Step 2, frying:
A. first soya-bean oil put into pot and heated;
B. when oil temperature rises to 120-150, put into wild pepper seed, Chinese prickly ash is exploded into and is slightly with yellow, and till producing giving off a strong fragrance taste, pick up wild pepper seed;
C. then put into Hu Yumei horsebean capsicum sauce, carry out quick-fried, make it produce sauce fragrance;
D. sauce fragrance puts into hot condiment of glutinous rice cake after producing, and stir-fry limit, limit is exploded, and produces peppery perfume (or spice) as well;
E. garlic end, ginger, onion, 13 fragrant, ripe white sesameseeds are put into again, fried dry moisture and go out fragrance;
Step 3, boiling:
A. the potassium sorbate weighed up, sodium Diacetate, citric acid are put together and stirred, potassium sorbate, sodium Diacetate and citric acid are fully dissolved, drop into other material for making clothes mix and blends in pot neutralization pot together;
B. again after drop into fresh large pimiento, salt, dried shrimp, white granulated sugar, monosodium glutamate, white wine, aromatic vinegar successively, stir boiling about 4-5 minute;
Step 4, filling and sterilization:
A. weigh on request and bottle and screw bottle cap;
B. by the high-temperature steam sterilization of 600 DEG C 30 minutes.
The recipe ratio of described material is as following table:
Frying pan in the process of described frying needs to keep stirring;
Saucepan in described boiling process needs to keep stirring.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a production technology for the fresh stewing sauce in lake, is characterized in that, comprise the following steps:
Step one, Feedstock treating and weighing:
A. onion, ginger, to be crushed to 1-5mm square in head of garlic peeling, weighs for subsequent use;
B. fresh bright red sharp green pepper to be crushed to 3-5mm square, weigh for subsequent use;
C. dried shrimp is fried, weighs for subsequent use;
D. get rapeseed oil appropriate in formula to dissolve the antioxidant weighed up, dissolve good rear for subsequent use;
E. other raw material weighing are for subsequent use;
Step 2, frying:
A. first soya-bean oil put into pot and heated;
B. when oil temperature rises to 120-150 DEG C, put into wild pepper seed, wild pepper seed is exploded into and is slightly with yellow, and till producing giving off a strong fragrance taste, pick up wild pepper seed;
C. then put into Hu Yumei broad bean paste, carry out quick-fried, make it produce sauce fragrance;
D. sauce fragrance puts into glutinous rice cake capsicum after producing, and stir-fry limit, limit is exploded, and produces peppery perfume (or spice) as well;
E. garlic end, ginger end, onion, 13 fragrant, ripe white sesameseeds are put into again, fried dry moisture and go out fragrance;
Step 3, boiling:
A. the potassium sorbate weighed up, sodium Diacetate, citric acid are put together and stirred, potassium sorbate, sodium Diacetate and citric acid are fully dissolved, drop into other material for making clothes mix and blends in pot neutralization pot together;
B. again after drop into fresh bright red sharp green pepper successively, salt, dried shrimp, white granulated sugar, monosodium glutamate, white wine, aromatic vinegar stir boiling 4-5 minute;
Step 4, filling and sterilization:
A. weigh on request and bottle and screw bottle cap;
B. by the high-temperature steam sterilization of 600 DEG C 30 minutes;
The formula percentage of material is as follows:
Rapeseed oil 18.0%, wild pepper seed 0.20%, antioxidant 0.01%, Hu Yumei broad bean paste 18%, glutinous rice cake capsicum 6%, garlic end 7.5%, ginger end 5%, white wine 0.42%, aromatic vinegar 0.88%, white granulated sugar 1.25%, monosodium glutamate 0.7%, fresh bright red sharp green pepper 36.86%, salt 1.33%, potassium sorbate 0.031%, sodium Diacetate 0.15%, 13 perfume (or spice) 0.15%, ripe white sesameseed 0.3%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310330515.3A CN103393090B (en) | 2013-08-01 | 2013-08-01 | The production technology of the fresh stewing sauce in a kind of lake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310330515.3A CN103393090B (en) | 2013-08-01 | 2013-08-01 | The production technology of the fresh stewing sauce in a kind of lake |
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| CN103393090A CN103393090A (en) | 2013-11-20 |
| CN103393090B true CN103393090B (en) | 2016-04-13 |
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| CN201310330515.3A Active CN103393090B (en) | 2013-08-01 | 2013-08-01 | The production technology of the fresh stewing sauce in a kind of lake |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734674A (en) * | 2013-12-17 | 2014-04-23 | 灵璧县九家味食品有限公司 | Multi-flavor chili sauce |
| CN104323218A (en) * | 2014-11-21 | 2015-02-04 | 安徽师范大学 | Production of special flavor chili sauce |
| CN104855931A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Fresh shrimp spicy and hot sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
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| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xu Ruihong Inventor after: Yang Li Inventor before: Ye Guoquan |
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Free format text: CORRECT: INVENTOR; FROM: YE GUOQUAN TO: XU RUIHONG YANG LI |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Production technology of lake fresh braised sauce Effective date of registration: 20161108 Granted publication date: 20160413 Pledgee: Industrial Bank Limited by Share Ltd Chaohu branch Pledgor: Anhui Fuhuang Sungem Foodstuff Group Co., Ltd. Registration number: 2016340000073 |
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