CN104543948A - Mutton chilli sauce - Google Patents

Mutton chilli sauce Download PDF

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Publication number
CN104543948A
CN104543948A CN201310520181.6A CN201310520181A CN104543948A CN 104543948 A CN104543948 A CN 104543948A CN 201310520181 A CN201310520181 A CN 201310520181A CN 104543948 A CN104543948 A CN 104543948A
Authority
CN
China
Prior art keywords
mutton
chilli sauce
sauce
food
thick chilli
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
Application number
CN201310520181.6A
Other languages
Chinese (zh)
Inventor
孙红召
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310520181.6A priority Critical patent/CN104543948A/en
Publication of CN104543948A publication Critical patent/CN104543948A/en
Pending legal-status Critical Current

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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

Abstract

The invention relates to a food, in particular to a mutton chilli sauce. The mutton chilli sauce provided by the invention is prepared from the following specific processing steps: repeatedly frying mutton, chilli sauce, soybean paste, peanut oil, carrot and seasoners at a proper ratio, and decocting with a slow fire. The chilli sauce is bright in color and luster, palatable in spiciness, delicious, attractive, long in aftertaste, convenient and practical, can be used for cooking uncooked food, and can be directly matched with cooked food for eating.

Description

Mutton thick chilli sauce
Technical field
The present invention relates to a kind of food, be specially mutton thick chilli sauce.
Background technology
Sauce based food is more and more subject to numerous person sponging on an aristocrats' welcome, and existing sauce based food is various in style, taste also comparatively horn of plenty, but some sauce product is because proportioning is improper, and taste is unique not, and nutritional labeling is not enough.
Summary of the invention
In order to overcome the above problems, the invention discloses a kind of preparation method of mutton thick chilli sauce, proportioning is suitable, nutritious, and taste is special.This thick chilli sauce bright, fragrant peppery agreeable to the taste, fragrant tempting, enjoy endless aftertastes, both can be used to the cooking and eaten raw, again can directly and prepared food arrange in pairs or groups and eat, convenient and practical!
Detailed description of the invention
Specific operation process of the present invention is as follows: the first step, gets 500 grams, high-quality mutton and cuts fritter, soak smelling removal in the hot water, remove foul; Second step, rubs the mutton cleaned; 3rd step, gets 500 grams, high-quality capsicum and fries to going out fragrance in the heat oil pot being placed with peanut oil 300 grams, then puts into 100 grams of soya sauce low baking temperatures and boils 30 minutes and do not have moisture to be advisable to soya sauce; 4th step, soya bean be placed in salt solution be dipped to soft; 5th step, sets up another one pot and pours 200 grams of peanut oil into, adds carrot, thick chilli sauce, flavoring blast fragrance and pull out stand-by; 6th step, fries mutton big fire, then puts into the thick chilli sauce fried and repeatedly stir-fries to fragrance; 7th step, finished product sauce is divided in vial.

Claims (1)

1. the invention provides mutton thick chilli sauce, it is characterized in that: with the suitable mutton of proportioning, thick chilli sauce, soya sauce, peanut oil, carrot, flavoring through repeatedly propagandizing hotly, low baking temperature boils and forms.
CN201310520181.6A 2013-10-24 2013-10-24 Mutton chilli sauce Pending CN104543948A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310520181.6A CN104543948A (en) 2013-10-24 2013-10-24 Mutton chilli sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310520181.6A CN104543948A (en) 2013-10-24 2013-10-24 Mutton chilli sauce

Publications (1)

Publication Number Publication Date
CN104543948A true CN104543948A (en) 2015-04-29

Family

ID=53061871

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310520181.6A Pending CN104543948A (en) 2013-10-24 2013-10-24 Mutton chilli sauce

Country Status (1)

Country Link
CN (1) CN104543948A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490576A (en) * 2016-01-25 2017-03-15 中卫清华园生物科技有限公司 A kind of preparation method of face companion mutton potherb mustard dip
CN106974258A (en) * 2017-03-31 2017-07-25 贵州大学 A kind of spicy mutton sauce
CN107440077A (en) * 2017-10-11 2017-12-08 青岛佳成食品有限公司 A kind of edible composition, preparation method and its application in thick chilli sauce production field
CN107510033A (en) * 2017-10-11 2017-12-26 青岛佳成食品有限公司 A kind of food compositions, preparation method and its application in thick chilli sauce production field
CN113068819A (en) * 2021-04-26 2021-07-06 贵州君安食品开发有限公司 Preparation method and processing equipment of mutton chili sauce
CN113331396A (en) * 2021-07-20 2021-09-03 文仕方 Preparation method of mutton chili sauce

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490576A (en) * 2016-01-25 2017-03-15 中卫清华园生物科技有限公司 A kind of preparation method of face companion mutton potherb mustard dip
CN106974258A (en) * 2017-03-31 2017-07-25 贵州大学 A kind of spicy mutton sauce
CN107440077A (en) * 2017-10-11 2017-12-08 青岛佳成食品有限公司 A kind of edible composition, preparation method and its application in thick chilli sauce production field
CN107510033A (en) * 2017-10-11 2017-12-26 青岛佳成食品有限公司 A kind of food compositions, preparation method and its application in thick chilli sauce production field
CN113068819A (en) * 2021-04-26 2021-07-06 贵州君安食品开发有限公司 Preparation method and processing equipment of mutton chili sauce
CN113331396A (en) * 2021-07-20 2021-09-03 文仕方 Preparation method of mutton chili sauce

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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: 20150429