CN104585711A - Seafood sauce fragrance chili sauce and production method thereof - Google Patents
Seafood sauce fragrance chili sauce and production method thereof Download PDFInfo
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- CN104585711A CN104585711A CN201310529381.8A CN201310529381A CN104585711A CN 104585711 A CN104585711 A CN 104585711A CN 201310529381 A CN201310529381 A CN 201310529381A CN 104585711 A CN104585711 A CN 104585711A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 235000014102 seafood Nutrition 0.000 title claims abstract description 10
- 239000003205 fragrance Substances 0.000 title abstract description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 7
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 25
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000020997 lean meat Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241001622901 Scomberomorus commerson Species 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000007844 bleaching agent Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical class [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims description 4
- 235000019345 sodium thiosulphate Nutrition 0.000 claims description 4
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 238000010923 batch production Methods 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 6
- 208000006558 Dental Calculus Diseases 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002443 helper t lymphocyte Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- 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 discloses a seafood sauce fragrance chili sauce and a production method thereof. The seafood sauce fragrance chili sauce is produced from the following materials, by weight, 30-40 parts of lean meat, 20-30 parts of a seafood enzymatic hydrolysis liquid, 6-8 parts of mushroom, 10-20 parts of scallion, 10-20 parts of fresh ginger, 10-20 parts of garlic, 3-5 parts of Chinese prickly ash, 10-30 parts of dry hot pepper, 35-45 parts of fermented black bean, 10-20 parts of sesame, 20-30 parts of tomato sauce, 15-25 parts of white sugar, 10-15 parts of sorbitol, 1-2 parts of xanthan gum, 0.3-0.5 parts of a spice, 2-4 parts of salt, 80-100 parts of edible oil, 5-10 parts of salad oil and 300 parts of water. Spanish mackerel, mushroom, lean meat and hot pepper are adopted as raw materials to increase the sauce fragrance of the chili sauce, and the sauce fragrance chili sauce has sweet, hot and saline salts and unique flavor, is especially suitable for Northerners' tastes, is rich in nutritional elements, and has a fat reducing efficacy. The production method has the advantages of simplicity, easy obtaining of raw materials, and suitableness for large batch production.
Description
Technical field
The invention belongs to seasoning food technology field, particularly relate to a kind of hoisin sauce capsicum paste and preparation method thereof.
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.Along with the progress of edible pastes processing, the method for sauce processed was also for cooking other non-seasoning matter dish afterwards.
At present, the tartar sauce of various local flavor has become people house, requisite flavouring of travelling.The different tastes that market is sold, the tartar sauce of kind are increasing, and wherein in the majority with capsicum paste.
In lean meat, the content of fat is lower, and on average at 10-30%, the mainly triglycerides of various aliphatic acid, also has a small amount of lecithin, cholesterol, free fatty etc.In pluck, the solid liquor-saturated content of courage is higher, is very especially with brain, liver, kidney, lung.The fusing point of various animal tallow close to its body temperature, because fusing point is higher, so digestibility is lower.
Spanish mackerel meat thorniness is few, and delicious flavour is nutritious, and meat is closely solid, in awl shape, probably swims comparatively fast relevant with it.Except eating raw, also can processing and fabricating can and salty dry product.People from Qingdao likes cooking smoked fish, and Spanish mackerel is optimal selection, the smoked Spanish mackerel of unique flavor, is the delicious food gone with rice of going well with wine.Every hectogram meat containing protein more than 19 grams, 2.5 grams, fat, the solid delicious of meat, nutritious.
Lentinan can improve the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Facts have proved in a large number, the anti-curing cancers of mushroom in extensive range, for clinical treatment.Mushroom is also containing multivitamin, mineral matter, and to promotion human metabolism, improving organism adaptation power has great role.Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for again indigestion, constipation, fat-reducing etc.How to be applicable to the popular taste nutritious sauce of tool again a kind of for making, there is realistic meaning.
Summary of the invention
The object of the present invention is to provide a kind ofly can meet northerner's taste, have concurrently sweet, peppery, saline taste, sauce aromatic strongly fragrant, taste is unique, the hoisin sauce capsicum paste having more trophism and preparation method thereof.The invention provides a kind of hoisin sauce capsicum paste, it is characterized in that, by following raw material and weight portion formulated:
Lean meat 30-40 part, seafood enzymolysis liquid 20-30 part, mushroom 6-8 part, shallot 10-20 part, fresh ginger 10-20 part, garlic 10-20 part, Chinese prickly ash 3-5 part, chilli 10-30 part, fermented soya bean 35-45 part, sesame 10-20 part, catsup 20-30 part, white sugar 15-25 part, D-sorbite 10-15 part, xanthans 1-2 part, spice 0.3-0.5 part, salt 2-4 part, edible oil 80-100 part, salad oil 5-10 part, 300 parts, water.
A preparation method for hoisin sauce capsicum paste, is characterized in that, comprises the steps:
(1) Spanish mackerel homogenate, lean meat and water are mixed by weight the ratio of 1: 3, add the proteolytic enzyme enzymolysis of 0.3%, the slurries then obtained after infusion 1 h;
(2) shallot, fresh ginger, garlic are chopped for broken powder, Chinese prickly ash, chilli are ground and mix with sesame for broken end;
(3) after mushroom being cleaned, removing impurity and mud root, be bleach 50min in the water of 73 DEG C of 1.0 ‰ Sodium Thiosulfates in concentration, the weight ratio of water and mushroom is 5:3, adds 1.0 ‰ a small amount of citric acids, is cooled to 22-25 DEG C after precooking;
(4) take fermented soya bean according to each weight portion to dry in pot, pulverize after taking-up, add stand-by;
(5) in pot, edible oil is poured into, after rusting heat, above-mentioned prepared powder green onion, ginger, garlic, Spanish mackerel lean meat slurry, powder Chinese prickly ash, mushroom slurries are poured successively in pot, above-mentioned raw materials is fully mixed frying, then in pot, add the mixture of sesame, catsup, white sugar, D-sorbite, finally add clear water, xanthans, spice carry out infusion 20-30min, be cooled to less than 25 DEG C.
The beneficial effect of the invention:
Hoisin sauce capsicum paste of the present invention adds the sauce fragrance taste of thick chilli sauce with Spanish mackerel, mushroom, lean meat and capsicum for raw material, has sweet, peppery, saline taste concurrently, unique flavor, is particularly suitable for the taste of northerner, while being rich in nutrient, have effect of weight reducing.Through mediations such as seafood enzymolysis liquid, D-sorbite and lactose, reduce acid, make taste be tending towards soft, and characteristic seafood flavor, adding of mushroom makes mouthfeel smooth, unique flavor, and preparation method is simple, raw material is easily purchased, and is applicable to factory mass and produces.
Detailed description of the invention
Embodiment 1
A kind of hoisin sauce capsicum paste, is characterized in that, by following raw material and weight portion formulated:
Lean meat 30 parts, seafood enzymolysis liquid 30 parts, 6 parts, mushroom, 10 parts, shallot, fresh ginger 10 parts, 10 parts, garlic, 3 parts, Chinese prickly ash, chilli 10 parts, 35 parts, fermented soya bean, sesame 10 parts, catsup 20 parts, white sugar 15 parts, D-sorbite 10 parts, xanthans 1 part, spice 0.3 part, salt 2 parts, edible oil 80 parts, salad oil 5 parts, 300 parts, water.
A preparation method for hoisin sauce capsicum paste, is characterized in that, comprises the steps:
(1) Spanish mackerel homogenate, lean meat and water are mixed by weight the ratio of 1: 3, add the proteolytic enzyme enzymolysis of 0.3%, the slurries then obtained after infusion 1 h;
(2) shallot, fresh ginger, garlic are chopped for broken powder, Chinese prickly ash, chilli are ground and mix with sesame for broken end;
(3) after mushroom being cleaned, removing impurity and mud root, be bleach 50min in the water of 73 DEG C of 1.0 ‰ Sodium Thiosulfates in concentration, the weight ratio of water and mushroom is 5:3, adds 1.0 ‰ a small amount of citric acids, is cooled to 22-25 DEG C after precooking;
(4) take fermented soya bean according to each weight portion to dry in pot, pulverize after taking-up, add stand-by;
(5) in pot, edible oil is poured into, after rusting heat, above-mentioned prepared powder green onion, ginger, garlic, Spanish mackerel lean meat slurry, powder Chinese prickly ash, mushroom slurries are poured successively in pot, above-mentioned raw materials is fully mixed frying, then in pot, add the mixture of sesame, catsup, white sugar, D-sorbite, finally add clear water, xanthans, spice carry out infusion 20min, be cooled to less than 25 DEG C.
Embodiment 2
A kind of hoisin sauce capsicum paste, is characterized in that, by following raw material and weight portion formulated:
Lean meat 40 parts, seafood enzymolysis liquid 30 parts, 8 parts, mushroom, 20 parts, shallot, fresh ginger 20 parts, 15 parts, garlic, 5 parts, Chinese prickly ash, chilli 20 parts, 45 parts, fermented soya bean, sesame 15 parts, catsup 25 parts, white sugar 20 parts, D-sorbite 15 parts, xanthans 2 parts, spice 0.5 part, salt 4 parts, edible oil 100 parts, salad oil 8 parts, 300 parts, water.
A preparation method for hoisin sauce capsicum paste, is characterized in that, comprises the steps:
(1) Spanish mackerel homogenate, lean meat and water are mixed by weight the ratio of 1: 3, add the proteolytic enzyme enzymolysis of 0.3%, the slurries then obtained after infusion 1 h;
(2) shallot, fresh ginger, garlic are chopped for broken powder, Chinese prickly ash, chilli are ground and mix with sesame for broken end;
(3) after mushroom being cleaned, removing impurity and mud root, be bleach 50min in the water of 73 DEG C of 1.0 ‰ Sodium Thiosulfates in concentration, the weight ratio of water and mushroom is 5:3, adds 1.0 ‰ a small amount of citric acids, is cooled to 22-25 DEG C after precooking;
(4) take fermented soya bean according to each weight portion to dry in pot, pulverize after taking-up, add stand-by;
(5) in pot, edible oil is poured into, after rusting heat, above-mentioned prepared powder green onion, ginger, garlic, Spanish mackerel lean meat slurry, powder Chinese prickly ash, mushroom slurries are poured successively in pot, above-mentioned raw materials is fully mixed frying, then in pot, add the mixture of sesame, catsup, white sugar, D-sorbite, finally add clear water, xanthans, spice carry out infusion 30min, be cooled to less than 25 DEG C.
Claims (2)
1. a hoisin sauce capsicum paste, is characterized in that, by following raw material and weight portion formulated:
Lean meat 30-40 part, seafood enzymolysis liquid 20-30 part, mushroom 6-8 part, shallot 10-20 part, fresh ginger 10-20 part, garlic 10-20 part, Chinese prickly ash 3-5 part, chilli 10-30 part, fermented soya bean 35-45 part, sesame 10-20 part, catsup 20-30 part, white sugar 15-25 part, D-sorbite 10-15 part, xanthans 1-2 part, spice 0.3-0.5 part, salt 2-4 part, edible oil 80-100 part, salad oil 5-10 part, 300 parts, water.
2. a preparation method for hoisin sauce capsicum paste, is characterized in that, comprises the steps:
(1) Spanish mackerel homogenate, lean meat and water are mixed by weight the ratio of 1: 3, add the proteolytic enzyme enzymolysis of 0.3%, the slurries then obtained after infusion 1 h;
(2) shallot, fresh ginger, garlic are chopped for broken powder, Chinese prickly ash, chilli are ground and mix with sesame for broken end;
(3) after mushroom being cleaned, removing impurity and mud root, be bleach 50min in the water of 73 DEG C of 1.0 ‰ Sodium Thiosulfates in concentration, the weight ratio of water and mushroom is 5:3, adds 1.0 ‰ a small amount of citric acids, is cooled to 22-25 DEG C after precooking;
(4) take fermented soya bean according to each weight portion to dry in pot, pulverize after taking-up, add stand-by;
(5) in pot, edible oil is poured into, after rusting heat, above-mentioned prepared powder green onion, ginger, garlic, Spanish mackerel lean meat slurry, powder Chinese prickly ash, mushroom slurries are poured successively in pot, above-mentioned raw materials is fully mixed frying, then in pot, add the mixture of sesame, catsup, white sugar, D-sorbite, finally add clear water, xanthans, spice carry out infusion 20-30min, be cooled to less than 25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310529381.8A CN104585711A (en) | 2013-11-01 | 2013-11-01 | Seafood sauce fragrance chili sauce and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310529381.8A CN104585711A (en) | 2013-11-01 | 2013-11-01 | Seafood sauce fragrance chili sauce and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585711A true CN104585711A (en) | 2015-05-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310529381.8A Pending CN104585711A (en) | 2013-11-01 | 2013-11-01 | Seafood sauce fragrance chili sauce and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585711A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927629A (en) * | 2017-12-08 | 2018-04-20 | 山东省齐盛食品有限公司 | A kind of seafood chilli sauce and preparation method |
| CN114259034A (en) * | 2021-12-10 | 2022-04-01 | 福建正味生物科技有限公司 | Sauce flavor agent and preparation method and application thereof |
-
2013
- 2013-11-01 CN CN201310529381.8A patent/CN104585711A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927629A (en) * | 2017-12-08 | 2018-04-20 | 山东省齐盛食品有限公司 | A kind of seafood chilli sauce and preparation method |
| CN114259034A (en) * | 2021-12-10 | 2022-04-01 | 福建正味生物科技有限公司 | Sauce flavor agent and preparation method and application thereof |
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