CN105495541A - Hot and spicy sauce and preparation method thereof - Google Patents
Hot and spicy sauce and preparation method thereof Download PDFInfo
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- CN105495541A CN105495541A CN201510867461.3A CN201510867461A CN105495541A CN 105495541 A CN105495541 A CN 105495541A CN 201510867461 A CN201510867461 A CN 201510867461A CN 105495541 A CN105495541 A CN 105495541A
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Abstract
The invention discloses a hot and spicy sauce and a preparation method thereof. The hot and spicy sauce comprises the following components in parts by weight: 10-13 parts of chicken breast, 20 parts of soybean oil, 0.8-1.5 parts of broad bean sauce, 1.5-2 parts of chilli sauce, 2.24-3.36 parts of fermented bean sauce, 2.1-2.8 parts of spicy sauce, 1.38-1.84 parts of garlic sauce, 2.5 parts of fresh ginger, 2.5 parts of garlic, 0.5-0.8 part of chicken essence, 0.2-0.4 part of aginomoto, 0.3-0.5 part of white sugar, 0.4-0.6 part of cumin powder, 0.15-0.3 part of vinegar and 0.3 part of oyster sauce. The hot and spicy sauce is prepared by the following steps: (1) preparing materials, (2) compounding the materials, and (3) stir-frying to obtain the hot and spicy sauce. The hot and spicy sauce and the preparation method thereof have the advantages that the hot and spicy sauce is rich, delicious, sweet and spicy in taste, and the soybean oil and the chicken breast are used, so that the hot and spicy sauce is relatively healthy and nutritious, can meet taste requirements of most consumers, and is convenient for consumer to purchase; the preparation method of the hot and spicy sauce is simple and convenient to operate, so that the flavor and taste of the hot and spicy sauce can be improved.
Description
Technical field:
The present invention relates to a kind of sauce and preparation method thereof, particularly a kind of capsicum paste and preparation method thereof.
Background technology:
Capsicum paste is a kind of common sauce, has that delicious look fresh is, nutritious, Appetizing spleen-tonifying, the advantage such as improve a poor appetite, and is the seasoning good merchantable brand of tourism at home.But at present, capsicum paste taste that is commercially available, same brand is comparatively single, and consumer needs when choosing constantly to attempt, and just can choose oneself satisfied capsicum paste product, causes consumer and chooses difficult problem.
Summary of the invention:
First object of the present invention is to provide that a kind of taste enriches, health-nutrition, can meet the capsicum paste of most consumers taste demand.
Second object of the present invention is to provide a kind of preparation method that can promote the capsicum paste of capsicum paste taste and fragrance.
First object of the present invention is implemented by following technical scheme: capsicum paste, and it comprises the component of following weight portion: Fresh Grade Breast 10-13 part, soybean oil 20 parts, thick broad-bean sauce 0.8-1.5 part, thick chilli sauce 1.5-2 part, black bean sauce 2.24-3.36 part, capsicum paste 2.1-2.8 part, chilli garlic sauce 1.38-1.84 part, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.5-0.8 part, monosodium glutamate 0.2-0.4 part, white sugar 0.3-0.5 part, cumin powder 0.4-0.6 part, vinegar 0.15-0.3 part, oil consumption 0.3 part.
Further, it comprises the component of following weight portion: Fresh Grade Breast 10 parts, soybean oil 20 parts, thick broad-bean sauce 1 part, thick chilli sauce 2 parts, black bean sauce 3.36 parts, capsicum paste 2.8 parts, chilli garlic sauce 1.84 parts, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.75 part, monosodium glutamate 0.3 part, white sugar 0.4 part, cumin powder 0.5 part, vinegar 0.15 part, oil consumption 0.3 part.
Second object of the present invention is implemented by following technical scheme: the preparation method of capsicum paste, and it comprises the steps:, and (1) gets the raw materials ready, and (2) prepare burden, (3) frying capsicum paste; Wherein,
Described step (1) is got the raw materials ready: the component taking following weight portion: Fresh Grade Breast 10-13 part, soybean oil 20 parts, thick broad-bean sauce 0.8-1.5 part, thick chilli sauce 1.5-2 part, black bean sauce 2.24-3.36 part, capsicum paste 2.1-2.8 part, chilli garlic sauce 1.38-1.84 part, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.5-0.8 part, monosodium glutamate 0.2-0.4 part, white sugar 0.3-0.5 part, cumin powder 0.4-0.6 part, vinegar 0.15-0.3 part, oil consumption 0.3 part; Described Fresh Grade Breast is cut into diced chicken meat for subsequent use, described black bean sauce, described thick broad-bean sauce, described garlic are pulverized with pulverizer respectively, and it is stand-by to be placed in different containers respectively;
Described step (2) is prepared burden: described chilli garlic sauce, described capsicum paste and described thick chilli sauce being placed in same container, to be mixed into sauce stand-by, described white sugar, described cumin powder, described chickens' extract and described monosodium glutamate being placed in same container, to be mixed into powder stand-by, and described vinegar and described oil consumption being placed in same container, to be mixed into flavoring stand-by;
Described step (3) frying capsicum paste: be placed in pot by described soybean oil, when oil temperature rises to 170-230 DEG C, adds described diced chicken meat, frying 15-25 minute; Add described ginger and frying 15 minutes; Add described thick broad-bean sauce and frying 10 minutes; Add described black bean sauce and frying 10 minutes; Add described sauce and frying 10 minutes; Add described garlic and frying 10 minutes, add described powder and frying 5 minutes, finally add described flavoring and frying 3 minutes, capsicum paste frying completes.
Further, described step (1) takes the described component of following weight portion in getting the raw materials ready: Fresh Grade Breast 10 parts, soybean oil 20 parts, thick broad-bean sauce 1 part, thick chilli sauce 2 parts, black bean sauce 3.36 parts, capsicum paste 2.8 parts, chilli garlic sauce 1.84 parts, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.75 part, monosodium glutamate 0.3 part, white sugar 0.4 part, cumin powder 0.5 part, vinegar 0.15 part, oil consumption 0.3 part.
Advantage of the present invention: 1, capsicum paste taste of the present invention enriches, fresh fragrant and sweet peppery, employs soybean oil and Fresh Grade Breast, makes capsicum paste health-nutrition more, can meet the taste demand of most consumers, facilitate consumer to choose; 2, capsicum paste preparation method of the present invention is easy and simple to handle, can promote fragrance and the taste of capsicum paste.
Detailed description of the invention:
Embodiment 1:
Capsicum paste, it comprises the component of following weight: Fresh Grade Breast 11 jin, soybean oil 20 jin, thick broad-bean sauce 0.8 jin, thick chilli sauce 1.5 jin, black bean sauce 2.24 jin, capsicum paste 2.1 jin, chilli garlic sauce 1.38 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.5 jin, monosodium glutamate 0.2 jin, white sugar 0.3 jin, cumin powder 0.4 jin, vinegar 0.2 jin, oil consumption 0.3 jin.Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce.
The present embodiment capsicum paste taste enriches, and fresh fragrant delicious, health-nutrition, can meet the taste demand of most consumers, facilitate consumer to choose.
Embodiment 2:
Capsicum paste, it comprises the component of following weight: Fresh Grade Breast 10 jin, soybean oil 20 jin, thick broad-bean sauce 1 jin, thick chilli sauce 2 jin, black bean sauce 3.36 jin, capsicum paste 2.8 jin, chilli garlic sauce 1.84 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.75 jin, monosodium glutamate 0.3 jin, white sugar 0.4 jin, cumin powder 0.5 jin, vinegar 0.15 jin, oil consumption 0.3 jin.Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce.
The present embodiment capsicum paste taste enriches, and fresh fragrant delicious, health-nutrition, can meet the taste demand of most consumers, facilitate consumer to choose.
Embodiment 3:
Capsicum paste, it comprises the component of following weight: Fresh Grade Breast 13 jin, soybean oil 20 jin, thick broad-bean sauce 1.5 jin, thick chilli sauce 1.75 jin, black bean sauce 3 jin, capsicum paste 2.5 jin, chilli garlic sauce 1.5 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.8 jin, monosodium glutamate 0.4 jin, white sugar 0.5 jin, cumin powder 0.6 jin, vinegar 0.3 jin, oil consumption 0.3 jin.Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce.
The present embodiment capsicum paste taste enriches, and fresh fragrant delicious, health-nutrition, can meet the taste demand of most consumers, facilitate consumer to choose.
Embodiment 4:
The preparation method of capsicum paste, it comprises the steps:, and (1) gets the raw materials ready, and (2) prepare burden, (3) frying capsicum paste; Wherein:
Step (1) is got the raw materials ready: the component taking following weight: Fresh Grade Breast 11 jin, soybean oil 20 jin, thick broad-bean sauce 0.8 jin, thick chilli sauce 1.5 jin, black bean sauce 2.24 jin, capsicum paste 2.1 jin, chilli garlic sauce 1.38 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.5 jin, monosodium glutamate 0.2 jin, white sugar 0.3 jin, cumin powder 0.4 jin, vinegar 0.2 jin, oil consumption 0.3 jin; Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce; Fresh Grade Breast is cut into diced chicken meat for subsequent use, black bean sauce, thick broad-bean sauce, garlic are pulverized with pulverizer respectively, and it is stand-by to be placed in different containers respectively.
Step (2) is prepared burden: chilli garlic sauce, capsicum paste and thick chilli sauce being placed in same container, to be mixed into sauce stand-by, white sugar, cumin powder, chickens' extract and monosodium glutamate being placed in same container, to be mixed into powder stand-by, and vinegar and oil consumption being placed in same container, to be mixed into flavoring stand-by;
Step (3) frying capsicum paste: be placed in by soybean oil in pot, when oil temperature rises to 170 DEG C, adds diced chicken meat, frying 15 minutes; Add ginger and frying 15 minutes; Add thick broad-bean sauce and frying 10 minutes; Add black bean sauce and frying 10 minutes; Add sauce and frying 10 minutes; Add garlic and frying 10 minutes, add powder and frying 5 minutes, finally add flavoring and frying 3 minutes, capsicum paste frying completes.
Preparation method is easy and simple to handle for the present embodiment capsicum paste, can promote fragrance and the taste of capsicum paste.
Embodiment 5:
The preparation method of capsicum paste, it comprises the steps:, and (1) gets the raw materials ready, and (2) prepare burden, (3) frying capsicum paste; Wherein:
Step (1) is got the raw materials ready: the component taking following weight: Fresh Grade Breast 10 jin, soybean oil 20 jin, thick broad-bean sauce 1 jin, thick chilli sauce 2 jin, black bean sauce 3.36 jin, capsicum paste 2.8 jin, chilli garlic sauce 1.84 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.75 jin, monosodium glutamate 0.3 jin, white sugar 0.4 jin, cumin powder 0.5 jin, vinegar 0.15 jin, oil consumption 0.3 jin.Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce; Fresh Grade Breast is cut into diced chicken meat for subsequent use, black bean sauce, thick broad-bean sauce, garlic are pulverized with pulverizer respectively, and it is stand-by to be placed in different containers respectively;
Step (2) is prepared burden: chilli garlic sauce, capsicum paste and thick chilli sauce being placed in same container, to be mixed into sauce stand-by, white sugar, cumin powder, chickens' extract and monosodium glutamate being placed in same container, to be mixed into powder stand-by, and vinegar and oil consumption being placed in same container, to be mixed into flavoring stand-by;
Step (3) frying capsicum paste: be placed in by soybean oil in pot, when oil temperature rises to 200 DEG C, adds diced chicken meat, frying 20 minutes; Add ginger and frying 15 minutes; Add thick broad-bean sauce and frying 10 minutes; Add black bean sauce and frying 10 minutes; Add sauce and frying 10 minutes; Add garlic and frying 10 minutes, add powder and frying 5 minutes, finally add flavoring and frying 3 minutes, capsicum paste frying completes.
Preparation method is easy and simple to handle for the present embodiment capsicum paste, can promote fragrance and the taste of capsicum paste.
Embodiment 6:
The preparation method of capsicum paste, it comprises the steps:, and (1) gets the raw materials ready, and (2) prepare burden, (3) frying capsicum paste; Wherein:
Step (1) is got the raw materials ready: the component taking following weight: Fresh Grade Breast 13 jin, soybean oil 20 jin, thick broad-bean sauce 1.5 jin, thick chilli sauce 1.75 jin, black bean sauce 3 jin, capsicum paste 2.5 jin, chilli garlic sauce 1.5 jin, fresh ginger 2.5 jin, garlic 2.5 jin, chickens' extract 0.8 jin, monosodium glutamate 0.4 jin, white sugar 0.5 jin, cumin powder 0.6 jin, vinegar 0.3 jin, oil consumption 0.3 jin.Wherein, thick chilli sauce is three Hunan bold girls' thick chilli sauce, and black bean sauce is old foster-mother's black bean sauce, and capsicum paste is U.S. happy capsicum paste, and chilli garlic sauce is extra large sky chilli garlic sauce; Fresh Grade Breast is cut into diced chicken meat for subsequent use, black bean sauce, thick broad-bean sauce, garlic are pulverized with pulverizer respectively, and it is stand-by to be placed in different containers respectively;
Step (2) is prepared burden: chilli garlic sauce, capsicum paste and thick chilli sauce being placed in same container, to be mixed into sauce stand-by, white sugar, cumin powder, chickens' extract and monosodium glutamate being placed in same container, to be mixed into powder stand-by, and vinegar and oil consumption being placed in same container, to be mixed into flavoring stand-by;
Step (3) frying capsicum paste: be placed in by soybean oil in pot, when oil temperature rises to 230 DEG C, adds diced chicken meat, frying 25 minutes; Add ginger and frying 15 minutes; Add thick broad-bean sauce and frying 10 minutes; Add black bean sauce and frying 10 minutes; Add sauce and frying 10 minutes; Add garlic and frying 10 minutes, add powder and frying 5 minutes, finally add flavoring and frying 3 minutes, capsicum paste frying completes.
Preparation method is easy and simple to handle for the present embodiment capsicum paste, can promote fragrance and the taste of capsicum paste.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. capsicum paste, is characterized in that, it comprises the component of following weight portion: Fresh Grade Breast 10-13 part, soybean oil 20 parts, thick broad-bean sauce 0.8-1.5 part, thick chilli sauce 1.5-2 part, black bean sauce 2.24-3.36 part, capsicum paste 2.1-2.8 part, chilli garlic sauce 1.38-1.84 part, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.5-0.8 part, monosodium glutamate 0.2-0.4 part, white sugar 0.3-0.5 part, cumin powder 0.4-0.6 part, vinegar 0.15-0.3 part, oil consumption 0.3 part.
2. capsicum paste according to claim 1, is characterized in that, it comprises the component of following weight portion: Fresh Grade Breast 10 parts, soybean oil 20 parts, thick broad-bean sauce 1 part, thick chilli sauce 2 parts, black bean sauce 3.36 parts, capsicum paste 2.8 parts, chilli garlic sauce 1.84 parts, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.75 part, monosodium glutamate 0.3 part, white sugar 0.4 part, cumin powder 0.5 part, vinegar 0.15 part, oil consumption 0.3 part.
3. the preparation method of capsicum paste, is characterized in that, it comprises the steps:, and (1) gets the raw materials ready, and (2) prepare burden, (3) frying capsicum paste; Wherein,
Described step (1) is got the raw materials ready: the component taking following weight portion: Fresh Grade Breast 10-13 part, soybean oil 20 parts, thick broad-bean sauce 0.8-1.5 part, thick chilli sauce 1.5-2 part, black bean sauce 2.24-3.36 part, capsicum paste 2.1-2.8 part, chilli garlic sauce 1.38-1.84 part, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.5-0.8 part, monosodium glutamate 0.2-0.4 part, white sugar 0.3-0.5 part, cumin powder 0.4-0.6 part, vinegar 0.15-0.3 part, oil consumption 0.3 part; Described Fresh Grade Breast is cut into diced chicken meat for subsequent use, described black bean sauce, described thick broad-bean sauce, described garlic are pulverized with pulverizer respectively, and it is stand-by to be placed in different containers respectively;
Described step (2) is prepared burden: described chilli garlic sauce, described capsicum paste and described thick chilli sauce being placed in same container, to be mixed into sauce stand-by, described white sugar, described cumin powder, described chickens' extract and described monosodium glutamate being placed in same container, to be mixed into powder stand-by, and described vinegar and described oil consumption being placed in same container, to be mixed into flavoring stand-by;
Described step (3) frying capsicum paste: be placed in pot by described soybean oil, when oil temperature rises to 170-230 DEG C, adds described diced chicken meat, frying 15-25 minute; Add described ginger and frying 15 minutes; Add described thick broad-bean sauce and frying 10 minutes; Add described black bean sauce and frying 10 minutes; Add described sauce and frying 10 minutes; Add described garlic and frying 10 minutes, add described powder and frying 5 minutes, finally add described flavoring and frying 3 minutes, capsicum paste frying completes.
4. the preparation method of capsicum paste according to claim 3, is characterized in that, described step (1) takes the described component of following weight portion in getting the raw materials ready: Fresh Grade Breast 10 parts, soybean oil 20 parts, thick broad-bean sauce 1 part, thick chilli sauce 2 parts, black bean sauce 3.36 parts, capsicum paste 2.8 parts, chilli garlic sauce 1.84 parts, fresh ginger 2.5 parts, garlic 2.5 parts, chickens' extract 0.75 part, monosodium glutamate 0.3 part, white sugar 0.4 part, cumin powder 0.5 part, vinegar 0.15 part, oil consumption 0.3 part.
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| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology thereof |
| CN106036774A (en) * | 2016-05-20 | 2016-10-26 | 安徽龙王山农业股份有限公司 | Chinese toon paste and making method thereof |
| CN106360364A (en) * | 2016-11-23 | 2017-02-01 | 孙怀兵 | Bean dreg sauce and processing method thereof |
| CN106722828A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Capsicum paste and preparation method thereof |
| CN107373406A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | One kind is red to take off ox palm and preparation method thereof |
| CN108618109A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of secret northeast salty sauce and preparation method thereof |
| CN109984328A (en) * | 2019-04-16 | 2019-07-09 | 张强 | A kind of sauce and preparation method thereof |
| CN110367516A (en) * | 2019-09-03 | 2019-10-25 | 邰洪江 | Savoury thick chilli meat sauce and preparation method thereof |
| CN111109578A (en) * | 2019-12-30 | 2020-05-08 | 楚雄云泉酱园有限责任公司 | Hot and spicy sauce |
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| CN105495541B (en) | 2018-11-06 |
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