CN105558592A - Production process of multi-flavor convenient composite seasoning sauce - Google Patents

Abstract

The invention discloses a production process of multi-flavor convenient composite seasoning sauce. The production process comprises the following steps: putting salad oil into a pot, heating to 90 to 120 DEG C, putting green onions, gingers and garlic into the hot oil, stir-frying the materials, quickly heating to 120 to 150 DEG C after the green onions, the gingers and the garlic release fragrance, then adding thick broad-bean sauce, stir-frying the materials till sauce oil comes out and the materials have slightly scorched crusts, adding salt and sugar, stirring uniformly, adding rice vinegar after the salt and the sugar are completely dissolved, heating, stirring uniformly, adding pepper powder when vinegar fragrance comes out, then heating, stirring uniformly, finally pouring sesame sauce, stirring uniformly, pouring the sauce oil, stirring uniformly, and stopping heating; adding tea polyphenol and potassium sorbate into the prepared seasoning sauce, stirring uniformly, cooling the sauce, then pouring the sauce into a soft packing bag, putting the sauce bag into a vacuum packing machine for vacuumizing, and performing thermal sealing for 3 to 5 seconds; sterilizing the bag under the temperature of 90 to 100 DEG C for 5 to 10 min, and cooling to 38 DEG C. Dishes cooked with the multi-flavor convenient composite seasoning sauce has the characteristics of coordination with saltiness, sweetness, sourness, spiciness, hotness and fragrance, mellow fragrance and bright red color.

Description

Strange taste facilitates composite seasoning sauce production technology

Technical field

The invention belongs to tartar sauce production technology, be specifically related to a kind of strange taste and facilitate composite seasoning sauce production technology.

Background technology

The flavouring of China is just towards manufacture, taste type Composite, brand variation, instantization development.Current tartar sauce be mostly according to the requirement of traditional properties and chef to the degree of awareness of flavouring, form the various special dish compound sauce of formulaization.At present, some composite seasoning sauce of cooking the strange taste dish such as strange taste diced chicken, strange taste rabbit fourth, strange taste slice of duck exist local flavor not good, oxidizable, easily the problem such as to go mouldy.

Summary of the invention

In order to overcome the above-mentioned defect that prior art field exists, the object of the invention is to, provide a kind of strange taste to facilitate composite seasoning sauce production technology, unique flavor, have a extensive future.

Strange taste provided by the invention facilitates composite seasoning sauce production technology, and technological process comprises:

A, pretreatment of raw material: chopping after green onion, ginger, garlic peeling cleaning, raw material is ready to for subsequent use by the salt by 2%, the zanthoxylum powder of 2%, the sesame paste of 25%, thick broad-bean sauce, the vinegar of 19%, sugar, the green onion of 1.5%, ginger, the garlic of 1.5%, salad oil, the potassium sorbate of 0.4%, the Tea Polyphenols of 0.1% of 8% of 1.5% of 14% of 25%;

B, heating: salad oil is put into pot and is heated to 90-120 DEG C, add in deep fat by green onion, ginger, garlic, stir-fry, in time having green onion, ginger, garlic fragrance, rapid temperature increases adds thick broad-bean sauce to during 120-150 DEG C, and stir-fry goes out chilli oil to founding, adds salt, sugar stirs, dissolve and completely add rice vinegar, heating stirs, and adds zanthoxylum powder heating again and stirs, finally drench and stir into sesame paste when having vinegar fragrant, drench again and stir into chilli oil, stop heating;

C, packed: the tartar sauce made to be added Tea Polyphenols and potassium sorbate stirs, pour into after cooling in soft packaging bag, sauce bag is put into vacuum packing machine and bleeds, heat-sealing 3-5s;

D, sterilization, cooling: sterilization 5-10min at 90-100 DEG C, is cooled to 38 DEG C.

Strange taste provided by the invention facilitates composite seasoning sauce production technology, its beneficial effect is, strange taste be use salt, sugar, zanthoxylum powder, thick broad-bean sauce, sesame paste, vinegar, a small amount of monosodium glutamate and green onion, ginger, garlic add complementary flavouring cook out there are fiber crops, several tastes such as peppery, sour, sweet, salty, fresh, fragrant exist simultaneously but all tastes are harmonious, a kind of sense of taste phenomenon met that all tastes are not given prominence to.With the dish that it is cooked, there is all tastes of the spicy perfume (or spice) of salty fresh, sweet and sour taste to coordinate, aromatic flavour, the feature of color and luster glow.

Detailed description of the invention

Below in conjunction with an embodiment, composite seasoning sauce production technology is facilitated to be described in detail to strange taste provided by the invention.

Embodiment

Technological process comprises:

A, pretreatment of raw material: chopping after green onion, ginger, garlic peeling cleaning, raw material is ready to for subsequent use by the salt by 2%, the zanthoxylum powder of 2%, the sesame paste of 25%, thick broad-bean sauce, the vinegar of 19%, sugar, the green onion of 1.5%, ginger, the garlic of 1.5%, salad oil, the potassium sorbate of 0.4%, the Tea Polyphenols of 0.1% of 8% of 1.5% of 14% of 25%;

B, heating: salad oil is put into pot and is heated to 90-120 DEG C, add in deep fat by green onion, ginger, garlic, stir-fry, in time having green onion, ginger, garlic fragrance, rapid temperature increases adds thick broad-bean sauce to during 120-150 DEG C, and stir-fry goes out chilli oil to founding, adds salt, sugar stirs, dissolve and completely add rice vinegar, heating stirs, and adds zanthoxylum powder heating again and stirs, finally drench and stir into sesame paste when having vinegar fragrant, drench again and stir into chilli oil, stop heating;

C, packed: the tartar sauce made to be added Tea Polyphenols and potassium sorbate stirs, pour into after cooling in soft packaging bag, sauce bag is put into vacuum packing machine and bleeds, heat-sealing 3-5s;

D, sterilization, cooling: sterilization 5-10min at 90-100 DEG C, is cooled to 38 DEG C.

Claims (1)

1. strange taste facilitates a composite seasoning sauce production technology, it is characterized in that, technological process comprises:

A, pretreatment of raw material: chopping after green onion, ginger, garlic peeling cleaning, raw material is ready to for subsequent use by the salt by 2%, the zanthoxylum powder of 2%, the sesame paste of 25%, thick broad-bean sauce, the vinegar of 19%, sugar, the green onion of 1.5%, ginger, the garlic of 1.5%, salad oil, the potassium sorbate of 0.4%, the Tea Polyphenols of 0.1% of 8% of 1.5% of 14% of 25%;

B, heating: salad oil is put into pot and is heated to 90-120 DEG C, add in deep fat by green onion, ginger, garlic, stir-fry, in time having green onion, ginger, garlic fragrance, rapid temperature increases adds thick broad-bean sauce to during 120-150 DEG C, and stir-fry goes out chilli oil to founding, adds salt, sugar stirs, dissolve and completely add rice vinegar, heating stirs, and adds zanthoxylum powder heating again and stirs, finally drench and stir into sesame paste when having vinegar fragrant, drench again and stir into chilli oil, stop heating;

C, packed: the tartar sauce made to be added Tea Polyphenols and potassium sorbate stirs, pour into after cooling in soft packaging bag, sauce bag is put into vacuum packing machine and bleeds, heat-sealing 3-5s;

D, sterilization, cooling: sterilization 5-10min at 90-100 DEG C, is cooled to 38 DEG C.