CN106072445A - A kind of spicy chilli oil perfume (or spice) sauce - Google Patents
A kind of spicy chilli oil perfume (or spice) sauce Download PDFInfo
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- CN106072445A CN106072445A CN201610461721.1A CN201610461721A CN106072445A CN 106072445 A CN106072445 A CN 106072445A CN 201610461721 A CN201610461721 A CN 201610461721A CN 106072445 A CN106072445 A CN 106072445A
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- parts
- spice
- sauce
- fructus
- rhizoma zingiberis
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 92
- 235000013599 spices Nutrition 0.000 title claims abstract description 72
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 20
- 239000002304 perfume Substances 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000237502 Ostreidae Species 0.000 claims abstract description 29
- 235000020636 oyster Nutrition 0.000 claims abstract description 29
- 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 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 21
- 235000015076 Shorea robusta Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 11
- 241001127714 Amomum Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 2
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 abstract description 2
- 102100037204 Sal-like protein 1 Human genes 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of spicy chilli oil perfume (or spice) sauce, sauce packet contains Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal, Oyster sauce, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice, water, and the most each raw material is made by following weight portion: Fructus Capsici 5～30 parts, Pericarpium Zanthoxyli 1～10 parts, monosodium glutamate 1～15 parts, Sal 1～12 parts, Oyster sauce 10～40 parts, Herba Alii fistulosi 5～30 parts, Rhizoma Zingiberis Recens 5～35 parts, Bulbus Allii Cepae 1～20 parts, spice 1～15 parts, water 20～55 parts.Sauce of the present invention is strong and brisk in taste, nutritious, compatibility science, excellent in taste, and food can be made the most tasty, meets people's taste higher to food demand.
Description
Technical field
The present invention relates to a kind of flavoring agent, especially design a kind of spicy chilli oil perfume (or spice) sauce.
Background technology
Sauce, is the material of flavouring foodstuffs.According to statistics, can be referred to as orthodox sauce has 450 kinds more than.So-called
Orthodox sauce, it is simply that the regular sauce that people commonly use when the cooking.Many is additionally also had to belong to the folk prescription of individual research, spy
Determine brand sauce, or be of little use but distinctive sauce, more than 1800 kinds.The sauce that Chinese commonly use has: mix huyashi-chuuka (cold chinese-style noodles) beans,
Make the Fructus Capsici of fragrant peppery stimulation, barbecue sauce, Bao juice, tradition sesame paste, Steamed bun stuffed with barbecued roast pork sauce, black bean sauce, minced meat chilli sauce, barbecue by oneself
Juice, garlic sauce, chili sauce, black green pepper juice, sweet chilli sauce, sushi vinegar, dumplings are decocted dumpling and are stained with beans, vinegar-pepper gold beans, Korean style chutney
Deng.At present, existing sauce there is problems in that nutrition taste is single, compatibility not science and fragrance the most mellow.
Summary of the invention
It is an object of the invention to provide a kind of strong and brisk in taste, nutritious, compatibility science, excellent in taste, food can be made
Thing is the most tasty, meets people's taste higher to food demand；Overcoming existing sauce taste single, nutrition is single,
And the problem that fragrance is the most mellow.
In order to achieve the above object, the present invention proposes a kind of spicy chilli oil perfume (or spice) sauce, and sauce packet contains Fructus Capsici, Pericarpium Zanthoxyli, taste
Essence, Sal, Oyster sauce, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice, water, the most each raw material made by following weight portion: Fructus Capsici 5～30 parts, Pericarpium Zanthoxyli 1
～10 parts, monosodium glutamate 1～15 parts, Sal 1～12 parts, Oyster sauce 10～40 parts, Herba Alii fistulosi 5～30 parts, Rhizoma Zingiberis Recens 5～35 parts, Bulbus Allii Cepae 1～20 parts,
Spice 1～15 parts, water 20～55 parts.
Fructus Capsici 15～20 parts in described sauce, Pericarpium Zanthoxyli 1～3 parts, monosodium glutamate 4～8 parts, Sal 2～6 parts, Oyster sauce 25～30 parts,
Herba Alii fistulosi 16～23 parts, Rhizoma Zingiberis Recens 18～25 parts, Bulbus Allii Cepae 3～10 parts, spice 2～6 parts, water 40～48 parts.
18 parts of Fructus Capsici in described sauce, 2 parts of Pericarpium Zanthoxyli, monosodium glutamate 6 parts, Sal 4 parts, 28 parts of Oyster sauce, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 20 parts, ocean
Herba Alii fistulosi 6 parts, spice 4 parts, 45 parts of water.
Described spice by following weight portion form: Pericarpium Zanthoxyli 10～40 parts, Fructus Tsaoko 1～10 parts, Flos Caryophylli 1～10 parts, meat button 1～
10 parts, Fructus Piperis 2～12 parts, Semen Alpiniae Katsumadai 1～10 parts, finish and foretell 1～10 part, Fructus Foeniculi 2～12 parts, Rhizoma Alpiniae Officinarum 1～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～10
Part, Herba Pelargonii Graveolentis 1～8 parts, MAJIAO 1～10 parts, Fructus Amomi Rotundus 1～10 parts, Rhizoma Zingiberis 2～20 parts, aucklandia and amomum fruit 1～10 parts.
Described spice is formed by following weight portion: Pericarpium Zanthoxyli 20～30 parts, Fructus Tsaoko 1～4 parts, Flos Caryophylli 1～4 parts, meat button 1～4
Part, Fructus Piperis 2～5 parts, Semen Alpiniae Katsumadai 1～4 parts, finish foretell 1～4 part, Fructus Foeniculi 2～5 parts, Rhizoma Alpiniae Officinarum 1～4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～4 parts, Herba Pelargonii Graveolentis 1～
3 parts, MAJIAO 1～4 parts, Fructus Amomi Rotundus 1～4 parts, Rhizoma Zingiberis 5～15 parts, aucklandia and amomum fruit 1～4 parts.
Described spice is formed by following weight portion: 25 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, 2 parts of meat button, 3 parts of Fructus Piperis, grass
Detain 2 parts, finish and foretell 2 parts, Fructus Foeniculi 3 parts, Rhizoma Alpiniae Officinarum 2 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 1.5 parts, MAJIAO 2 parts, Fructus Amomi Rotundus 2 parts, Rhizoma Zingiberis 10 parts is fragrant
Husky 2 parts.
A kind of manufacture method of spicy chilli oil perfume (or spice) sauce, its manufacture method is as follows:
(1) Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, mixes Oyster sauce and water, spice is ground into granule；
(2) cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and explodes after going out taste to micro-Huang until Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice, drags for
Fall slag charge, then by rusting to emitting micro-cigarette, Guan Huo；
(3) when after near 160 DEG C～180 DEG C of oil temperature, Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal being cooked fried 30～50 seconds；
(4) mixture of Oyster sauce and water is cooked, water is endured out；
(5) after sauce cools down, stir, disinfection, bottled.
The beneficial effects of the present invention is:
(1) containing spice in sauce of the present invention, it is ensured that sauce is strong and brisk in taste, excellent taste；
(2) sauce nutrition compatibility science of the present invention, is of high nutritive value, food can be made the most tasty, meet people
Demand higher to food taste；
(3) sauce of the present invention is easily manufactured and can be with long term storage.
Detailed description of the invention
For making the object of the invention, technical scheme and advantage clearer, embodiments of the present invention will be made into one below
Step describes in detail.
A kind of spicy chilli oil perfume (or spice) sauce of the present invention, sauce packet containing Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal, Oyster sauce, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae,
Spice, water, wherein spice is buckled by Pericarpium Zanthoxyli, Fructus Tsaoko, Flos Caryophylli, meat, Fructus Piperis, Semen Alpiniae Katsumadai, is finished fore-telling, Fructus Foeniculi, Rhizoma Alpiniae Officinarum, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, fiber crops
Green pepper, Fructus Amomi Rotundus, Rhizoma Zingiberis, aucklandia and amomum fruit composition, the preferred various seasoning materials of sauce of the present invention, food can be made the most tasty, full
Foot people demands higher to food taste；The elite spice of the present invention is according to the peculiar taste of various spice, and nutriture value
Value, compatibility filters out spice of the present invention, spice compatibility science the most of the present invention, comprehensive nutrition.Spice of the present invention wraps
Including Pericarpium Zanthoxyli and Rhizoma Zingiberis to repeat with the composition in sauce, so can obtain more preferable taste, fragrance is more mellow.
Sauce manufacturing process of the present invention is:
(1) Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, mixes Oyster sauce and water, spice is ground into granule；
(2) cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and explodes after going out taste to micro-Huang until Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice, drags for
Fall slag charge, then by rusting to emitting micro-cigarette, Guan Huo；
(3) when after near 160 DEG C～180 DEG C of oil temperature, Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal being cooked fried 30～50 seconds；
(4) mixture of Oyster sauce and water is cooked, water is endured out；
(5) after sauce cools down, stir, disinfection, bottled.
Embodiment 1
5 parts of Fructus Capsici, 2 parts of Pericarpium Zanthoxyli, monosodium glutamate 5 parts, Sal 6 parts, 20 parts of Oyster sauce, Herba Alii fistulosi 15 parts, Rhizoma Zingiberis Recens 20 parts, Bulbus Allii Cepae 5 parts, spice 5 parts, water
30 parts.
Wherein 20 parts of Pericarpium Zanthoxyli in spice, Fructus Tsaoko 5 parts, Flos Caryophylli 5 parts, 5 parts of meat button, 6 parts of Fructus Piperis, Semen Alpiniae Katsumadai 5 parts, finish and foretell 5 parts, little
6 parts of Fructus Foeniculi, Rhizoma Alpiniae Officinarum 5 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 4 parts, MAJIAO 5 parts, Fructus Amomi Rotundus 5 parts, Rhizoma Zingiberis 10 parts, aucklandia and amomum fruit 5 parts.
Sauce manufacturing process is: Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, by 20 parts of Oyster sauce and 30 parts of water mixing, is pulverized by the spice prepared
Become granule.Then cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and treats Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice to explode to micro-Huang and goes out taste
After, drag for slag charge, then by rusting to emitting micro-cigarette, Guan Huo.When after near 160 DEG C～180 DEG C of oil temperature by 5 parts of Fructus Capsici, Pericarpium Zanthoxyli 2
Part, monosodium glutamate 5 parts, Sal 6 parts is cooked fried 30～50 seconds, is then cooked by the mixture of Oyster sauce and water, is finally endured by water and opens and get final product
To spicy chilli oil perfume (or spice) sauce disclosed by the invention.After sauce cools down, stir, disinfection, bottled.
Embodiment 2
25 parts of Fructus Capsici, 8 parts of Pericarpium Zanthoxyli, monosodium glutamate 10 parts, Sal 12 parts, 30 parts of Oyster sauce, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 30 parts, Bulbus Allii Cepae 15 parts, spice 10
Part, 40 parts of water.
Wherein 30 parts of Pericarpium Zanthoxyli in spice, Fructus Tsaoko 8 parts, Flos Caryophylli 8 parts, 10 parts of meat button, 12 parts of Fructus Piperis, Semen Alpiniae Katsumadai 8 parts, finish and foretell 5 parts,
Fructus Foeniculi 10 parts, Rhizoma Alpiniae Officinarum 8 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 6 parts, MAJIAO 10 parts, Fructus Amomi Rotundus 8 parts, Rhizoma Zingiberis 15 parts, aucklandia and amomum fruit 10 parts.
Sauce manufacturing process is: Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, by 30 parts of Oyster sauce and 40 parts of water mixing, is pulverized by the spice prepared
Become granule.Then cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and treats Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice to explode to micro-Huang and goes out taste
After, drag for slag charge, then by rusting to emitting micro-cigarette, Guan Huo.When after near 160 DEG C～180 DEG C of oil temperature by 25 parts of Fructus Capsici, Pericarpium Zanthoxyli 8
Part, monosodium glutamate 10 parts, Sal 12 parts is cooked fried 30～50 seconds, is then cooked by the mixture of Oyster sauce and water, finally endured by water and open i.e.
Obtain spicy chilli oil perfume (or spice) sauce disclosed by the invention.After sauce cools down, stir, disinfection, bottled.
Embodiment 3
30 parts of Fructus Capsici, 5 parts of Pericarpium Zanthoxyli, monosodium glutamate 15 parts, Sal 10 parts, 10 parts of Oyster sauce, Herba Alii fistulosi 30 parts, Rhizoma Zingiberis Recens 5 parts, Bulbus Allii Cepae 5 parts, spice 15
Part, 20 parts of water.
Wherein 25 parts of Pericarpium Zanthoxyli in spice, Fructus Tsaoko 2 parts, Flos Caryophylli 4 parts, 2 parts of meat button, 4 parts of Fructus Piperis, Semen Alpiniae Katsumadai 2 parts, finish and foretell 4 parts, little
2 parts of Fructus Foeniculi, Rhizoma Alpiniae Officinarum 4 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 2 parts, MAJIAO 4 parts, Fructus Amomi Rotundus 2 parts, Rhizoma Zingiberis 5 parts, aucklandia and amomum fruit 4 parts.
Sauce manufacturing process is: Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, by 10 parts of Oyster sauce and 20 parts of water mixing, is pulverized by the spice prepared
Become granule.Then cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and treats Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice to explode to micro-Huang and goes out taste
After, drag for slag charge, then by rusting to emitting micro-cigarette, Guan Huo.When after near 160 DEG C～180 DEG C of oil temperature by 30 parts of Fructus Capsici, Pericarpium Zanthoxyli 5
Part, monosodium glutamate 15 parts, Sal 10 parts is cooked fried 30～50 seconds, is then cooked by the mixture of Oyster sauce and water, finally endured by water and open i.e.
Obtain spicy chilli oil perfume (or spice) sauce disclosed by the invention.After sauce cools down, stir, disinfection, bottled.
Embodiment 4
18 parts of Fructus Capsici, 2 parts of Pericarpium Zanthoxyli, monosodium glutamate 6 parts, Sal 4 parts, 28 parts of Oyster sauce, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 20 parts, Bulbus Allii Cepae 6 parts, spice 4 parts,
45 parts of water.
Wherein 25 parts of Pericarpium Zanthoxyli in spice, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, 2 parts of meat button, 3 parts of Fructus Piperis, Semen Alpiniae Katsumadai 2 parts, finish and foretell 2 parts, little
3 parts of Fructus Foeniculi, Rhizoma Alpiniae Officinarum 2 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 1.5 parts, MAJIAO 2 parts, Fructus Amomi Rotundus 2 parts, Rhizoma Zingiberis 10 parts, aucklandia and amomum fruit 2 parts.
Sauce manufacturing process is: Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, by 28 parts of Oyster sauce and 45 parts of water mixing, is pulverized by the spice prepared
Become granule.Then cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and treats Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice to explode to micro-Huang and goes out taste
After, drag for slag charge, then by rusting to emitting micro-cigarette, Guan Huo.When after near 160 DEG C～180 DEG C of oil temperature by 18 parts of Fructus Capsici, Pericarpium Zanthoxyli 2
Part, monosodium glutamate 6 parts, Sal 4 parts is cooked fried 30～50 seconds, is then cooked by the mixture of Oyster sauce and water, is finally endured by water and opens and get final product
To spicy chilli oil perfume (or spice) sauce disclosed by the invention.After sauce cools down, stir, disinfection, bottled.
Application combinations of the above, can produce the sauce that mouthfeel is favourable, strong and brisk in taste, and it is special that sauce of the present invention with the addition of
Spice, compatibility science, excellent in taste, food can be made the most tasty, meet people's need higher to food taste
Ask.
In sum, the design of consideration of this case hommization, quite meet actual demand.It specifically improves existing disappearance, phase
Substantially there is compared with prior art breakthrough progressive advantage, there is the enhancement of effect really, and non-being prone to is reached.This case was not
Disclose or be exposed on domestic Yu external document and market, met patent statute.
Above-listed detailed description is illustrating of a kind of possible embodiments for the present invention, and this embodiment is also not used to limit
The scope of the claims of the present invention processed, all equivalences made without departing from skill of the present invention spirit are implemented or change, are intended to be limited solely by this case
The scope of the claims in.
Claims (7)
1. a spicy chilli oil perfume (or spice) sauce, it is characterised in that: sauce packet contains Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal, Oyster sauce, Herba Alii fistulosi, Rhizoma Zingiberis Recens, ocean
Herba Alii fistulosi, spice, water, the most each raw material made by following weight portion: Fructus Capsici 5～30 parts, Pericarpium Zanthoxyli 1～10 parts, monosodium glutamate 1～15 parts, food
Salt 1～12 parts, Oyster sauce 10～40 parts, Herba Alii fistulosi 5～30 parts, Rhizoma Zingiberis Recens 5～35 parts, Bulbus Allii Cepae 1～20 parts, spice 1～15 parts, water 20～55
Part.
One the most according to claim 1 spicy chilli oil perfume (or spice) sauce, it is characterised in that: Fructus Capsici 15～20 in described sauce
Part, Pericarpium Zanthoxyli 1～3 parts, monosodium glutamate 4～8 parts, Sal 2～6 parts, Oyster sauce 25～30 parts, Herba Alii fistulosi 16～23 parts, Rhizoma Zingiberis Recens 18～25 parts, Bulbus Allii Cepae 3
～10 parts, spice 2～6 parts, water 40～48 parts.
One the most according to claim 2 spicy chilli oil perfume (or spice) sauce, it is characterised in that: 18 parts of Fructus Capsici in described sauce, flower
Green pepper 2 parts, monosodium glutamate 6 parts, Sal 4 parts, 28 parts of Oyster sauce, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 20 parts, Bulbus Allii Cepae 6 parts, spice 4 parts, 45 parts of water.
4. according to the one spicy chilli oil perfume (or spice) sauce described in any one of claims 1 to 3, it is characterised in that: described spice by with
Lower weight portion forms: Pericarpium Zanthoxyli 10～40 parts, Fructus Tsaoko 1～10 parts, Flos Caryophylli 1～10 parts, meat button 1～10 parts, Fructus Piperis 2～12 parts, grass
Detain 1～10 part, finish foretell 1～10 part, Fructus Foeniculi 2～12 parts, Rhizoma Alpiniae Officinarum 1～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～10 parts, Herba Pelargonii Graveolentis 1～8 parts, MAJIAO 1～
10 parts, Fructus Amomi Rotundus 1～10 parts, Rhizoma Zingiberis 2～20 parts, aucklandia and amomum fruit 1～10 parts.
5. according to the one spicy chilli oil perfume (or spice) sauce described in any one of claims 1 to 3, it is characterised in that: described spice by with
Lower weight portion form: Pericarpium Zanthoxyli 20～30 parts, Fructus Tsaoko 1～4 parts, Flos Caryophylli 1～4 parts, meat button 1～4 parts, Fructus Piperis 2～5 parts, Semen Alpiniae Katsumadai 1～
4 parts, finish and foretell 1～4 part, Fructus Foeniculi 2～5 parts, Rhizoma Alpiniae Officinarum 1～4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～4 parts, Herba Pelargonii Graveolentis 1～3 parts, MAJIAO 1～4 parts, Fructus Amomi Rotundus 1
～4 parts, Rhizoma Zingiberis 5～15 parts, aucklandia and amomum fruit 1～4 parts.
6. according to the one spicy chilli oil perfume (or spice) sauce described in any one of claims 1 to 3, it is characterised in that: described spice by with
Lower weight portion forms: 25 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, 2 parts of meat button, 3 parts of Fructus Piperis, Semen Alpiniae Katsumadai 2 parts, finishes and foretells 2 parts, Fructus Foeniculi 3
Part, Rhizoma Alpiniae Officinarum 2 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 1.5 parts, MAJIAO 2 parts, Fructus Amomi Rotundus 2 parts, Rhizoma Zingiberis 10 parts, aucklandia and amomum fruit 2 parts.
7. the method making a kind of spicy chilli oil perfume (or spice) sauce as claimed in claim 6, its manufacture method is as follows:
(1) Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae cutting, mixes Oyster sauce and water, spice is ground into granule；
(2) cold oil is cooked, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice is cooked, opens fire, and explodes after going out taste to micro-Huang until Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, spice, drags for
Fall slag charge, then by rusting to emitting micro-cigarette, Guan Huo；
(3) when after near 160 DEG C～180 DEG C of oil temperature, Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, Sal being cooked fried 30～50 seconds；
(4) mixture of Oyster sauce and water is cooked, water is endured out；
(5) after sauce cools down, stir, disinfection, bottled.
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| CN201610461721.1A CN106072445A (en) | 2016-06-23 | 2016-06-23 | A kind of spicy chilli oil perfume (or spice) sauce |
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| CN108077889A (en) * | 2017-11-30 | 2018-05-29 | 张行 | A kind of red oil thin pancake with puffed fritter capsicum paste and preparation method thereof |
| CN112006255A (en) * | 2020-08-12 | 2020-12-01 | 青岛明月海藻生物健康科技集团有限公司 | Seaweed dietary fiber condiment sauce and preparation method thereof |
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| CN102578525A (en) * | 2012-03-13 | 2012-07-18 | 余翠英 | Method for making chilli oil |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN105685575A (en) * | 2014-11-24 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Red oil and spicy water fish seasoning |
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| CN102578525A (en) * | 2012-03-13 | 2012-07-18 | 余翠英 | Method for making chilli oil |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN105685575A (en) * | 2014-11-24 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Red oil and spicy water fish seasoning |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108077889A (en) * | 2017-11-30 | 2018-05-29 | 张行 | A kind of red oil thin pancake with puffed fritter capsicum paste and preparation method thereof |
| CN112006255A (en) * | 2020-08-12 | 2020-12-01 | 青岛明月海藻生物健康科技集团有限公司 | Seaweed dietary fiber condiment sauce and preparation method thereof |
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Application publication date: 20161109 |