CN103734670A - Multi-taste sauce and preparation method thereof - Google Patents
Multi-taste sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103734670A CN103734670A CN201310455526.4A CN201310455526A CN103734670A CN 103734670 A CN103734670 A CN 103734670A CN 201310455526 A CN201310455526 A CN 201310455526A CN 103734670 A CN103734670 A CN 103734670A
- Authority
- CN
- China
- Prior art keywords
- preparation
- heating
- sauce
- sesame
- mashed garlic
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims 2
- 241000722363 Piper Species 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 244000068988 Glycine max Species 0.000 abstract 3
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 abstract 3
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000010647 garlic oil Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a multi-taste sauce having unique flavor and containing no preservative, and a preparation method thereof. The multi-taste sauce comprises the following raw materials and ratios: 60 kg of soybean paste, 5 kg of capsicum, 20 kg of sesame seeds, 30 kg of granulated sugar, 20 kg of sesame oil, 15 kg of rice vinegar, 1.5 kg of a Sichuan pepper powder, 3 kg of monosodium glutamate, 10 kg of mashed garlic, 15 kg of a ginger powder, and 15 kg of chopped green onion. The preparation method comprises the following steps: adding the granulated sugar into the soybean paste, then heating, adding the mashed garlic, the chopped green onion, the ginger powder, the pepper and the Sichuan pepper powder, stirring uniformly, heating and adding the sesame oil, stirring uniformly and adding the rice vinegar, grinding into a pulp and heating, adding the sesame seeds and the monosodium glutamate, filling after boiling, and thus obtaining the product. Fragrant tastes and peppery tastes of the soybean paste, the pepper, the mashed garlic, the sesame oil and the like are organically mixed together and then are fully mixed together after full stirring and heating, and thus the fragrant peppery taste is more thick, and the flavor is unique.
Description
Technical field
The present invention relates to a kind of multi-flavor sauce, especially a kind of unique flavor, not containing multi-flavor sauce of anticorrisive agent and preparation method thereof.
Background technology
The product of the relevant multi-flavor sauce of selling in the market, mostly is beans sauce and capsicum is done to simple mixing, and its sauce perfume and peppery perfume (or spice) can not organically blend, and local flavor is not good.
Summary of the invention
For addressing the above problem, the invention provides a kind of novel multi-flavor sauce and preparation method thereof.
A kind of multi-flavor sauce of realizing one of the object of the invention, its raw material and proportioning are as follows: beans sauce 60kg, capsicum 5kg, sesame 20kg, granulated sugar 30kg, sesame oil 20kg, rice vinegar 15kg, pepper powder 1.5kg, monosodium glutamate 3kg, mashed garlic 10kg, ginger powder 15kg, chopped spring onion 15kg.
Realize the preparation method of a kind of multi-flavor sauce of two of the object of the invention, its preparation method is as follows: beans sauce heats after with granulated sugar, with mashed garlic, chopped spring onion, ginger powder, capsicum, pepper powder, stir, heat and with sesame oil, stir and with rice vinegar, defibrination heating, with sesame and monosodium glutamate, boil rear filling finished product.
This patent is by organic the mixing of fragrance, pungent of beans sauce, capsicum, mashed garlic and sesame oil etc., then warp fully stirs and heating is fully merged it, and fragrant pungent is denseer, unique flavor.
The specific embodiment
A kind of multi-flavor sauce, its raw material and proportioning are as follows: beans sauce 60kg, capsicum 5kg, sesame 20kg, granulated sugar 30kg, sesame oil 20kg, rice vinegar 15kg, pepper powder 1.5kg, monosodium glutamate 3kg, mashed garlic 10kg, ginger powder 15kg, chopped spring onion 15kg.
Realize the preparation method of a kind of multi-flavor sauce of two of the object of the invention, its preparation method is as follows: beans sauce heats after with granulated sugar, with mashed garlic, chopped spring onion, ginger powder, capsicum, pepper powder, stir, heat and with sesame oil, stir and with rice vinegar, defibrination heating, with sesame and monosodium glutamate, boil rear filling finished product.
This patent is by organic the mixing of fragrance, pungent of beans sauce, capsicum, mashed garlic and sesame oil etc., then warp fully stirs and heating is fully merged it, and fragrant pungent is denseer, unique flavor.
Embodiment recited above is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under spiritual prerequisite not departing from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical solution of the present invention, all should fall in the definite protection domain of claims of the present invention.
Claims (2)
1. a multi-flavor sauce, is characterized in that, its raw material and proportioning are as follows: beans sauce 60kg, capsicum 5kg, sesame 20kg, granulated sugar 30kg, sesame oil 20kg, rice vinegar 15kg, pepper powder 1.5kg, monosodium glutamate 3kg, mashed garlic 10kg, ginger powder 15kg, chopped spring onion 15kg.
2. the preparation method of a multi-flavor sauce, it is characterized in that, its preparation method is as follows: beans sauce heats after with granulated sugar, with mashed garlic, chopped spring onion, ginger powder, capsicum, pepper powder, stir, heat and with sesame oil, stir and with rice vinegar, defibrination heating, with sesame and monosodium glutamate, boil rear filling finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455526.4A CN103734670A (en) | 2013-09-30 | 2013-09-30 | Multi-taste sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455526.4A CN103734670A (en) | 2013-09-30 | 2013-09-30 | Multi-taste sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734670A true CN103734670A (en) | 2014-04-23 |
Family
ID=50491807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310455526.4A Pending CN103734670A (en) | 2013-09-30 | 2013-09-30 | Multi-taste sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734670A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7032883B2 (en) | 2017-08-04 | 2022-03-09 | エバラ食品工業株式会社 | Manufacturing method of liquid seasoning |
-
2013
- 2013-09-30 CN CN201310455526.4A patent/CN103734670A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7032883B2 (en) | 2017-08-04 | 2022-03-09 | エバラ食品工業株式会社 | Manufacturing method of liquid seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102144765B (en) | Thirty-spice condiment and preparation method thereof | |
| CN105341852A (en) | Fragrant chili oil and preparation method thereof | |
| CN104172057A (en) | Green pepper fish sauce and preparation method thereof | |
| CN103461932A (en) | Method for making curry flavoring powder | |
| KR101309065B1 (en) | How to make a sause for Toppokki | |
| CN102763825A (en) | Hot pot water-dipping chili seasoning and manufacturing method thereof | |
| CN103519114A (en) | Meat stewing material with mixed natural perfume | |
| CN102960677A (en) | Preparation method of vegetable seasoning | |
| CN104957576A (en) | Aginomoto seasoning | |
| KR20150017115A (en) | Recipe of spice for grilled chicken | |
| CN103340382A (en) | Stewed pig bone flavoring powder and preparation method thereof | |
| CN104957582A (en) | Chicken essence seasoning | |
| CN103734670A (en) | Multi-taste sauce and preparation method thereof | |
| JP2016002026A (en) | Composite powder broth seasoning and manufacturing method thereof | |
| KR20150062031A (en) | Barbecue sauce with meat of barbecue sauce same | |
| CN102715489A (en) | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same | |
| CN105942424A (en) | Preparation method of marinating fragrance flavored chili powder | |
| KR20150098963A (en) | Method for manufacturing a marinade | |
| CN104509831A (en) | Minced garlic chilli sauce and preparation method thereof | |
| CN103907878A (en) | Five-spice powder | |
| CN108685081A (en) | A kind of curry powder and its preparation process | |
| CN102669619A (en) | Western style spiced beef bone flavoring powder capable of enhancing cooking flavor and preparation method thereof | |
| CN102578545A (en) | New Orleans compound seasoning powder and production method thereof | |
| CN106307428A (en) | Preparing method for vegetable seasoning | |
| CN104738500A (en) | Spicy and hot seasoning powder material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |