CN107348469A - A kind of day shellfish thick chilli sauce and preparation method thereof - Google Patents
A kind of day shellfish thick chilli sauce and preparation method thereof Download PDFInfo
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- CN107348469A CN107348469A CN201710487301.5A CN201710487301A CN107348469A CN 107348469 A CN107348469 A CN 107348469A CN 201710487301 A CN201710487301 A CN 201710487301A CN 107348469 A CN107348469 A CN 107348469A
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- 235000015170 shellfish Nutrition 0.000 title claims abstract description 76
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 55
- 235000015067 sauces Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 21
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 13
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 235000020232 peanut Nutrition 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000005485 electric heating Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000011218 segmentation Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 208000024172 Cardiovascular disease Diseases 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 208000026106 cerebrovascular disease Diseases 0.000 description 4
- 230000002526 effect on cardiovascular system Effects 0.000 description 4
- 230000007413 intestinal health Effects 0.000 description 4
- 230000001151 other effect Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000001497 healthy food Nutrition 0.000 description 3
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 3
- 150000002515 isoflavone derivatives Chemical class 0.000 description 3
- 235000008696 isoflavones Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 102000015781 Dietary Proteins Human genes 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 present invention relates to food processing technology field, and in particular to a kind of day shellfish thick chilli sauce and preparation method thereof.It comprises the following steps：Edible vegetable oil is added in step 1, past pot, when oil temperature rises to 80 90 DEG C, toward the interior addition day shellfish of pot；Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95 110 DEG C, are stirred in heating, constant temperature 30 40 minutes, evaporate the most of moisture in day shellfish；Mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added in step 3, past pot, is continued after being heated to 95 110 DEG C, constant temperature 20 30 minutes；Step 4, other raw materials are all added in pot, after maintaining 10 15 clocks at a temperature of 95 110 DEG C, stop heating, take the dish out of the pot.Present invention segmentation time cook, and has saved time and the energy of processing, has avoided the loss of day shellfish and other raw material nutritive values as far as possible.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of day shellfish thick chilli sauce and preparation method thereof.
Background technology
Its shellfish is fermentation class bean product, rich in protein, dietary fiber, isoflavones and various trace elements etc.,
It can effectively reduce blood pressure, prevent and treat cardiovascular and cerebrovascular disease, be anti-oxidant, protecting intestinal health and other effects, being a kind of new health food
Material.
Most semi-solid seasoning (sauce) product sold in existing market all add additive, are protected with reaching to extend
The effect of matter phase, a large amount of edible semi-solid seasoning (sauce) product containing additive can cause various diseases.
The content of the invention
The technical problems to be solved by the invention are：A kind of day shellfish thick chilli sauce and preparation method thereof is provided, is being added without addition
In the case of agent, production technology is improved, product is reached the corresponding shelf-life.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：The preparation method of a kind of day shellfish thick chilli sauce, institute
It is as follows to state each parts by weight of raw materials ratio used in preparation method：Its shellfish 35-40 part, edible vegetable oil 30-35 parts, mushroom 5-10
Part, peanut 5-10 parts, fermented soya bean 5-10 parts, sesame 3-5 parts, chilli 3-5 parts, spice 3-5 parts, white granulated sugar 0.5-1 parts, salt
0.5-1 parts, monosodium glutamate 0.5-1 parts；
The preparation method comprises the following steps：
Step 1, the temperature of heating edible vegetable oil are 80-90 DEG C, add day shellfish into the edible vegetable oil；
Step 2, step 1 gained edible vegetable oil heated while stirring, be heated to temperature as 95-110 DEG C, constant temperature 30-
40 minutes；
Step 3, past step 2 gained edible vegetable oil add mushroom, fermented soya bean, spice and salt, keeping temperature 95-110
DEG C, constant temperature 20-30 minutes；
Step 4, past step 3 gained edible vegetable oil add peanut, fermented soya bean, sesame, chilli, white granulated sugar, salt and taste
Essence；95-110 DEG C of keeping temperature, constant temperature 10-15 minutes, produce day shellfish thick chilli sauce.
The day shellfish thick chilli sauce that another technical scheme of the present invention is prepared for a kind of preparation method of above-mentioned day shellfish thick chilli sauce of offer.
The beneficial effects of the present invention are：First, the preparation method of day shellfish thick chilli sauce of the invention is being added without any addition
In the case of agent, according to raw material, the characteristic of day shellfish particularly therein, what is be segmented time cook, and carries out strict moisture control
System, to reach the effect of (18 months) of extending the shelf life；Secondly, compared to semi-solid seasoning (sauce) product of in general, in phase equality of temperature
Under degree, can shorten cook time, be reduced to from 90 minutes 60 minutes and reach same cooking effect, saved processing when
Between and the energy；3rd, because heating-up temperature is not relatively high, some raw materials are avoided that in boiling process, due to over-heating
Become to be charred；4th, the corresponding heat time is shortened, thus avoids day shellfish and the stream of other raw material nutritive values as far as possible
Lose, ensure that the quality of product；5th, day shellfish thick chilli sauce of the present invention uses day shellfish as the primary raw material of thick chilli sauce, makes gained thick chilli sauce tool
Reduce blood pressure, prevent and treat cardiovascular and cerebrovascular disease, be anti-oxidant, protecting intestinal health and other effects, being a kind of new healthy food materials.
Embodiment
To describe the technology contents of the present invention, the objects and the effects in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is:In the case where being added without any additive, using raw material, particularly wherein
Day shellfish characteristic, what is be segmented time cook, and has saved time and the energy of processing, has avoided day shellfish and other raw materials as far as possible
The loss of nutritive value, it ensure that the quality of product.
The present invention provides the preparation method of a kind of day shellfish thick chilli sauce, and each parts by weight of raw materials used in the preparation method is such as
Under：Its shellfish 35-40 part, edible vegetable oil 30-35 parts, mushroom 5-10 parts, peanut 5-10 parts, fermented soya bean 5-10 parts, sesame 3-5 parts,
Chilli 3-5 parts, spice 3-5 parts, white granulated sugar 0.5-1 parts, salt 0.5-1 parts, monosodium glutamate 0.5-1 parts；
The preparation method comprises the following steps：
Step 1, the temperature of heating edible vegetable oil are 80-90 DEG C, add day shellfish into the edible vegetable oil；
Step 2, step 1 gained edible vegetable oil heated while stirring, be heated to temperature as 95-110 DEG C, constant temperature 30-
40 minutes；
Step 3, past step 2 gained edible vegetable oil add mushroom, fermented soya bean, spice and salt, keeping temperature 95-110
DEG C, constant temperature 20-30 minutes；
Step 4, past step 3 gained edible vegetable oil add peanut, fermented soya bean, sesame, chilli, white granulated sugar, salt and taste
Essence；95-110 DEG C of keeping temperature, constant temperature 10-15 minutes, produce day shellfish thick chilli sauce.
Above-mentioned day shellfish thick chilli sauce and preparation method thereof, compare, be unique in that with other conventional thick chilli sauces：Use day shellfish for
The primary raw material of thick chilli sauce, day shellfish is fermentation class bean product, rich in protein, dietary fiber, isoflavones and lot of trace
Element etc., it can effectively reduce blood pressure, prevent and treat cardiovascular and cerebrovascular disease, be anti-oxidant, protecting intestinal health and other effects, being a kind of new
Healthy food materials.The present invention, using the characteristic of raw material, particularly day shellfish therein, divides in the case where being added without any additive
Section time cook, and compared to semi-solid seasoning (sauce) product of in general, at the same temperature, can shorten the time cooked, and
Reach same cooking effect, save time and the energy of processing；Because heating-up temperature is not relatively high, and shorten corresponding
Heat time, day shellfish and the loss of other raw material nutritive values are thus avoided as far as possible, ensure that the quality of product.
Further, in above-mentioned day shellfish thick chilli sauce preparation method, the day shellfish thick chilli sauce is made by the raw material of following weight part ratio：
38 parts of its shellfish, 32 parts of edible vegetable oil, 8 parts of mushroom, 5 parts of peanut, 5 parts of fermented soya bean, 3.5 parts of sesame, 3.5 parts of chilli, spice
3.2 parts, 0.8 part of white granulated sugar, 0.5 part of salt, 0.5 part of monosodium glutamate.
Further, in above-mentioned day shellfish thick chilli sauce preparation method, the step 1 and step 2 are specially：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C, toward the interior addition day shellfish of pot；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95-110 DEG C, are stirred in heating, constant temperature
20-30 minutes.
Further, in above-mentioned day shellfish thick chilli sauce preparation method, the preparation method is specially：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C, toward the interior addition day shellfish of pot；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95-110 DEG C, are stirred in heating, constant temperature 30
Minute；
Step 3, mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added toward step 2 gained edible vegetable oil,
95-110 DEG C of keeping temperature, constant temperature 20-30 minutes；
Step 4, past step 3 gained edible vegetable oil add peanut, fermented soya bean, sesame, chilli, white granulated sugar, salt and taste
Essence；95-110 DEG C of keeping temperature, constant temperature 10 minutes, produce day shellfish thick chilli sauce.
The present invention also provides day shellfish thick chilli sauce prepared by a kind of preparation method of above-mentioned day shellfish thick chilli sauce.
Embodiment 1
A kind of day shellfish thick chilli sauce, is prepared by the raw material of following parts by weight：
35 parts of its shellfish, 30 parts of edible vegetable oil, 5 parts of mushroom, 5 parts of peanut, 5 parts of fermented soya bean, 3 parts of sesame, 3 parts of chilli are fragrant
Pungent 3 parts of material, 0.5 part of white granulated sugar, 0.5 part of salt, 0.5 part of monosodium glutamate；
The preparation method of above-mentioned day shellfish thick chilli sauce, comprises the following steps：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C or so, toward the interior addition of pot
The day shellfish being cut into small pieces；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95 DEG C, are stirred in heating, constant temperature 30 divides
Clock, evaporate the most of moisture in day shellfish；
Mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added in step 3, past pot, continues to be heated to 95 DEG C
Afterwards, constant temperature 20 minutes；
Step 4, other raw materials are all added in pots, after maintaining 10 minutes at a temperature of 95 DEG C, stop heating, go out
Pot.
Embodiment 2
A kind of day shellfish thick chilli sauce, is prepared by the raw material of following parts by weight：
38 parts of its shellfish, 32 parts of edible vegetable oil, 8 parts of mushroom, 5 parts of peanut, 5 parts of fermented soya bean, 3.5 parts of sesame, chilli 3.5
Part, 3.2 parts of spice, 0.8 part of white granulated sugar, 0.5 part of salt, 0.5 part of monosodium glutamate；
The preparation method of above-mentioned day shellfish thick chilli sauce, comprises the following steps：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C or so, toward the interior addition of pot
The day shellfish being cut into small pieces；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95-100 DEG C, are stirred in heating, constant temperature 30
Minute, evaporate the most of moisture in day shellfish；
Mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added in step 3, past pot, continues to be heated to 95-100
After DEG C, constant temperature 20 minutes；
Step 4, other raw materials are all added in pots, after maintaining 10 minutes at a temperature of 95-100 DEG C, stop heating,
Take the dish out of the pot.
Embodiment 3
A kind of day shellfish thick chilli sauce, is prepared by the raw material of following parts by weight：
40 parts of its shellfish, 35 parts of edible vegetable oil, 10 parts of mushroom, 10 parts of peanut, 10 parts of fermented soya bean, 5 parts of sesame, 5 parts of chilli,
5 parts of spice, 1 part of white granulated sugar, 1 part of salt, 1 part of monosodium glutamate；
The preparation method of above-mentioned day shellfish thick chilli sauce, comprises the following steps：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C or so, toward the interior addition of pot
The day shellfish being cut into small pieces；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 110 DEG C, are stirred in heating, constant temperature 30 divides
Clock, evaporate the most of moisture in day shellfish；
Mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added in step 3, past pot, continues to be heated to 110 DEG C
Afterwards, constant temperature 20 minutes；
Step 4, other raw materials are all added in pots, after maintaining 10 minutes at a temperature of 110 DEG C, stop heating, go out
Pot.
In summary, the day shellfish thick chilli sauce that prepared by the day shellfish thick chilli sauce preparation method of above-described embodiment provided by the invention is guaranteed the quality
Phase is both greater than 18 months, compared to semi-solid seasoning (sauce) product of in general, at the same temperature, can shorten the time cooked, and
Reach same cooking effect, save time and the energy of processing；Because heating-up temperature is not relatively high, some raw materials are avoided that
In boiling process, become to be charred due to over-heating；The corresponding heat time is shortened, thus avoids a day shellfish as far as possible
With the loss of other raw material nutritive values, the quality of product ensure that；
Day shellfish thick chilli sauce of the present invention uses primary raw material of the day shellfish for thick chilli sauce, and day shellfish is fermentation class bean product, rich in albumen
Matter, dietary fiber, isoflavones and various trace elements etc., it can effectively reduce blood pressure, prevent and treat cardiovascular and cerebrovascular disease, antioxygen
Change, protect intestinal health and other effects, be a kind of new healthy food materials.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright description is made, or the technical field of correlation is directly or indirectly used in, similarly it is included in this hair
In bright scope of patent protection.
Claims (5)
1. the preparation method of a kind of day shellfish thick chilli sauce, it is characterised in that each parts by weight of raw materials used in the preparation method is such as
Under：Its shellfish 35-40 part, edible vegetable oil 30-35 parts, mushroom 5-10 parts, peanut 5-10 parts, fermented soya bean 5-10 parts, sesame 3-5 parts,
Chilli 3-5 parts, spice 3-5 parts, white granulated sugar 0.5-1 parts, salt 0.5-1 parts, monosodium glutamate 0.5-1 parts；
The preparation method comprises the following steps：
Step 1, the temperature of heating edible vegetable oil are 80-90 DEG C, add day shellfish into the edible vegetable oil；
Step 2, step 1 gained edible vegetable oil heated while stirring, be heated to temperature as 95-110 DEG C, 30-40 points of constant temperature
Clock；
Step 3, mushroom, fermented soya bean, spice and salt are added toward step 2 gained edible vegetable oil, 95-110 DEG C of keeping temperature is permanent
Warm 20-30 minutes；
Step 4, past step 3 gained edible vegetable oil add peanut, fermented soya bean, sesame, chilli, white granulated sugar, salt and monosodium glutamate；Protect
95-110 DEG C of temperature is held, constant temperature 10-15 minutes, produces day shellfish thick chilli sauce.
2. the preparation method of according to claim 1 day shellfish thick chilli sauce, it is characterised in that the day shellfish thick chilli sauce is by following weight
The raw material of part ratio is made：38 parts of its shellfish, 32 parts of edible vegetable oil, 8 parts of mushroom, 5 parts of peanut are 5 parts of fermented soya bean, 3.5 parts of sesame, dry peppery
3.5 parts of green pepper, 3.2 parts of spice, 0.8 part of white granulated sugar, 0.5 part of salt, 0.5 part of monosodium glutamate.
3. the preparation method of according to claim 1 day shellfish thick chilli sauce, it is characterised in that the step 1 and step 2 are specific
For：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C, toward the interior addition day shellfish of pot；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95-110 DEG C, are stirred in heating, constant temperature 20-30
Minute.
4. the preparation method of according to claim 1 day shellfish thick chilli sauce, it is characterised in that the preparation method is specially：
Edible vegetable oil is added in step 1, past electric heating pot, when oil temperature rises to 80 DEG C, toward the interior addition day shellfish of pot；
Step 2, the paddle opened in heating kettle switch, and continue to be heated to 95-110 DEG C, are stirred in heating, constant temperature 30 divides
Clock；
Step 3, mushroom, fermented soya bean, spice and the salt for having soaked simultaneously stripping and slicing are added toward step 2 gained edible vegetable oil, kept
95-110 DEG C of temperature, constant temperature 20-30 minutes；
Step 4, past step 3 gained edible vegetable oil add peanut, fermented soya bean, sesame, chilli, white granulated sugar, salt and monosodium glutamate；Protect
95-110 DEG C of temperature is held, constant temperature 10 minutes, produces day shellfish thick chilli sauce.
5. day shellfish thick chilli sauce prepared by the preparation method of the day shellfish thick chilli sauce according to claim any one of 1-4.
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| CN201710487301.5A CN107348469A (en) | 2017-06-23 | 2017-06-23 | A kind of day shellfish thick chilli sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430420A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof |
| EP4052591A4 (en) * | 2019-10-30 | 2023-12-06 | CJ Cheiljedang Corporation | Method for producing tempe-containing sauce and sauce produced therefrom |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN103919109A (en) * | 2013-10-20 | 2014-07-16 | 钟祥兴利食品有限公司 | Mushroom sauce making method |
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| CN109430420A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof |
| EP4052591A4 (en) * | 2019-10-30 | 2023-12-06 | CJ Cheiljedang Corporation | Method for producing tempe-containing sauce and sauce produced therefrom |
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