CN109619361A - A kind of trendy styles from Hong Kong XO sauce and preparation method thereof - Google Patents
A kind of trendy styles from Hong Kong XO sauce and preparation method thereof Download PDFInfo
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- CN109619361A CN109619361A CN201811434907.3A CN201811434907A CN109619361A CN 109619361 A CN109619361 A CN 109619361A CN 201811434907 A CN201811434907 A CN 201811434907A CN 109619361 A CN109619361 A CN 109619361A
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- 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
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of trendy styles from Hong Kong XO sauce and preparation method thereof, specially XO sauce preparation technical field.Trendy styles from Hong Kong XO sauce bag contains following materials in percentage by mass: soybean oil 20-25%, dried scallop 18-20%, dry shrimp 8-10%, Jinhua ham 5-8%, garlic 2-5%, ginger 1-5%, onion 1-3%, oil consumption 8-10%, light soy sauce 5-8%, white granulated sugar 4-6%, pure chicken meal 1-2%, chilli powder 1-3%, pepper powder 1-2%, yellow rice wine 4-6%, xylose 0.1-0.3%.Such XO sauce has the characteristics that color glow, delicate flavour are dense, mellowness is micro- peppery.And such XO sauce is not only able to retain pungent and be eaten for a long time not get angry.The Mei Lade product that microwave heating method obtains, process time shorten, and improve product delicate flavour and mouthfeel.Have compared with high antioxidant, ingredient high in fat is effectively reconciled.It is allowed to the shortcomings that overcoming high fever high in fat, meets the demand of modern healthy diet.
Description
Technical field
The present invention relates to a kind of trendy styles from Hong Kong XO sauce and preparation method thereof, specially XO sauce preparation technical field.
Background technique
XO sauce is a kind of seasoning of Mr.'s invention of Hong Kong Wang Ting, comes across eighties of last century the eighties Hong Kong first
Some advanced wineshops, and start universalness in the 1990s.Traditional XO sauce be with dried scallop, Jinhua ham, dried shrimps,
The top raw material such as earth fish boils, and since raw material is top, product cost is very high.It is a large amount of because using in existing XO sauce
High hot charge high in fat, and by the processes such as high temperature quick-fried so that edible XO sauce is easy to cause the diseases such as obesity, hypertension, and
Modern diet concept of health is not met.How while sauce does not change original local flavor, by reconcile XO sauce nutritional ingredient,
It is allowed to the shortcomings that overcoming high fever high in fat, meets the consumption demand that consumer pursues healthy food, becomes the emphasis studied at present.
Summary of the invention
The purpose of the present invention is to provide a kind of trendy styles from Hong Kong XO sauce and preparation method thereof.
To achieve the above object, the invention provides the following technical scheme: a kind of trendy styles from Hong Kong XO sauce bag contains following mass percent
Raw material: soybean oil 20-25%, dried scallop 18-20%, dry shrimp 8-10%, Jinhua ham 5-8%, garlic 2-5%, ginger 1-
5%, onion 1-3%, oil consumption 8-10%, light soy sauce 5-8%, white granulated sugar 4-6%, pure chicken meal 1-2%, chilli powder 1-3%,
Pepper powder 1-2%, yellow rice wine 4-6%, xylose 0.1-0.3%.
Preferably, the trendy styles from Hong Kong XO sauce bag contains following materials in percentage by mass: soybean oil 20%, is done dried scallop 20%
Shrimp 10%, Jinhua ham 5%, garlic 5%, ginger 5%, onion 3%, oil consumption 10%, light soy sauce 7%, white granulated sugar 5%,
Pure chicken meal 1%, chilli powder 1%, pepper powder 1.8%, yellow rice wine 6%, xylose 0.2%.
A kind of production method of trendy styles from Hong Kong XO sauce: step 1: according to the materials in percentage by mass ingredient of trendy styles from Hong Kong XO sauce, by dried scallop
Being soaked, it is spare to pull out, and the water for the dried scallop that is soaked is kept spare；
Step 2: dry shrimp yellow rice wine immersion is pulled out spare for 25-30 minutes；
Step 3: shrimp, dried scallop, the Jinhua ham being soaked are cut into silk, and water and the xylose stirring that the dried scallop that is soaked is added are equal
It is even, Maillard reaction is generated by microwave heating, obtains Mei Lade product, it is spare；
Step 4: ginger and onion are produced ginger powder, onion powder by vacuum freeze-drying method, spare；
Step 5: it is spare that garlic granule is made in garlic；
Step 6: the soybean oil in oil cauldron is heated to 150 DEG C, investment garlic granule stirs 2-3 minutes to golden yellow, investment step
Material stirring 5 minutes or so of rapid three, then by oil consumption, light soy sauce, chilli powder, pepper powder, ginger powder, onion powder, pure chicken meal,
White granulated sugar puts into stir evenly one by one, 85 DEG C of constant temperature, takes the dish out of the pot within 25-30 minutes；
Step 7: filling, material will just soak in the oil；
Step 8: ultrahigh-temperature instant sterilization, XO sauce were sterilized through 125 DEG C, 8 seconds.
Compared with prior art, beneficial effects of the present invention are as follows: such XO sauce has that color glow, delicate flavour be dense, alcohol
Fragrant micro- peppery feature.And such XO sauce is not only able to retain pungent and be eaten for a long time not get angry.What microwave heating method obtained
U.S. ladd product, process time shorten, and improve product delicate flavour and mouthfeel.There is higher inoxidizability, extends shelf life of products.It protects
The peculiar flavour of traditional XO sauce has been stayed, and ingredient high in fat is effectively reconciled.It is allowed to the shortcomings that overcoming high fever high in fat, meets the modern times
The demand of healthy diet.The small food that such XO sauce can be applied to before the meal or drink in company is also suitable for each money delicacies that holds a sinecure.The scope of application compared with
Extensively.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction in the embodiment of the present invention, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1:
A kind of production method of trendy styles from Hong Kong XO sauce: step 1: according to the materials in percentage by mass ingredient of trendy styles from Hong Kong XO sauce, wherein wrapping
Containing following materials in percentage by mass: soybean oil 20%, dried scallop 20%, dry shrimp 10%, Jinhua ham 5%, garlic 5%, ginger
5%, onion 3%, oil consumption 10%, light soy sauce 7%, white granulated sugar 5%, pure chicken meal 1%, chilli powder 1%, pepper powder 1.8%,
Yellow rice wine 6%, xylose 0.2%；Dried scallop is soaked first, and it is spare to pull out, and the water for the dried scallop that is soaked is kept spare；
Step 2: dry shrimp yellow rice wine immersion is pulled out spare for 25-30 minutes；
Step 3: shrimp, dried scallop, the Jinhua ham being soaked are cut into silk, and water and the xylose stirring that the dried scallop that is soaked is added are equal
It is even, Maillard reaction is generated by microwave heating, obtains Mei Lade product, it is spare；
Step 4: it is spare that ginger powder, onion powder is made in ginger and onion by vacuum freeze-drying method；
Step 5: it is spare that garlic granule is made in garlic；
Step 6: the soybean oil in oil cauldron is heated to 150 DEG C, investment garlic granule stirs 2-3 minutes to golden yellow, investment step
Material stirring 5 minutes or so of rapid three, then by oil consumption, light soy sauce, chilli powder, pepper powder, ginger powder, onion powder, pure chicken meal,
White granulated sugar puts into stir evenly one by one, 85 DEG C of constant temperature, takes the dish out of the pot within 25-30 minutes；
Step 7: filling, material will just soak in the oil at this time；
Step 8: ultrahigh-temperature instant sterilization, XO sauce were sterilized through 125 DEG C, 8 seconds.
Implement 2:
A kind of production method of trendy styles from Hong Kong XO sauce: step 1: according to the materials in percentage by mass ingredient of trendy styles from Hong Kong XO sauce, wherein wrapping
Containing following materials in percentage by mass: soybean oil 21%, dried scallop 18%, dry shrimp 10%, Jinhua ham 5%, garlic 2%, ginger
5%, onion 3%, oil consumption 10%, light soy sauce 8%, white granulated sugar 5%, pure chicken meal 2%, chilli powder 4%, pepper powder 1.8%,
Yellow rice wine 5%, xylose 0.2%；Dried scallop is soaked first, and it is spare to pull out, and the water for the dried scallop that is soaked is kept spare；
Step 2: dry shrimp yellow rice wine immersion is pulled out spare for 25-30 minutes；
Step 3: shrimp, dried scallop, the Jinhua ham being soaked are cut into silk, and water and the xylose stirring that the dried scallop that is soaked is added are equal
It is even, Maillard reaction is generated by microwave heating, obtains Mei Lade product, it is spare；
Step 4: it is spare that ginger powder, onion powder is made in ginger and onion by vacuum freeze-drying method；
Step 5: it is spare that garlic granule is made in garlic；
Step 6: the soybean oil in oil cauldron is heated to 150 DEG C, investment garlic granule stirs 2-3 minutes to golden yellow, investment step
Material stirring 5 minutes or so of rapid three, then by oil consumption, light soy sauce, chilli powder, pepper powder, ginger powder, onion powder, pure chicken meal,
White granulated sugar puts into stir evenly one by one, 85 DEG C of constant temperature, takes the dish out of the pot within 25-30 minutes；
Step 7: filling, material will just soak in the oil at this time；
Step 8: ultrahigh-temperature instant sterilization, XO sauce were sterilized through 125 DEG C, 8 seconds.
Embodiment 3:
A kind of production method of trendy styles from Hong Kong XO sauce: step 1: according to the materials in percentage by mass ingredient of trendy styles from Hong Kong XO sauce, wherein wrapping
Containing following materials in percentage by mass: soybean oil 22%, dried scallop 18%, dry shrimp 8%, Jinhua ham 7%, garlic 5%, ginger
4%, onion 3%, oil consumption 10%, light soy sauce 8%, white granulated sugar 5%, pure chicken meal 1%, chilli powder 2%, pepper powder 1.8%,
Yellow rice wine 5%, xylose 0.2%；Dried scallop is soaked first, and it is spare to pull out, and the water for the dried scallop that is soaked is kept spare；
Step 2: dry shrimp yellow rice wine immersion is pulled out spare for 25-30 minutes；
Step 3: shrimp, dried scallop, the Jinhua ham being soaked are cut into silk, and water and the xylose stirring that the dried scallop that is soaked is added are equal
It is even, Maillard reaction is generated by microwave heating, obtains Mei Lade product, it is spare；
Step 4: it is spare that ginger powder, onion powder is made in ginger and onion by vacuum freeze-drying method；
Step 5: it is spare that garlic granule is made in garlic；
Step 6: the soybean oil in oil cauldron is heated to 150 DEG C, investment garlic granule stirs 2-3 minutes to golden yellow, investment step
Material stirring 5 minutes or so of rapid three, then by oil consumption, light soy sauce, chilli powder, pepper powder, ginger powder, onion powder, pure chicken meal,
White granulated sugar puts into stir evenly one by one, 85 DEG C of constant temperature, takes the dish out of the pot within 25-30 minutes；
Step 7: filling, material will just soak in the oil at this time；
Step 8: ultrahigh-temperature instant sterilization, XO sauce were sterilized through 125 DEG C, 8 seconds.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of trendy styles from Hong Kong XO sauce, it is characterised in that: the trendy styles from Hong Kong XO sauce bag contains following materials in percentage by mass: soybean oil 20-
25%, dried scallop 18-20%, dry shrimp 8-10%, Jinhua ham 5-8%, garlic 2-5%, ginger 1-5%, onion 1-3%, consumption
Oily 8-10%, light soy sauce 5-8%, white granulated sugar 4-6%, pure chicken meal 1-2%, chilli powder 1-3%, pepper powder 1-2%, yellow rice wine
4-6%, xylose 0.1-0.3%.
2. a kind of trendy styles from Hong Kong XO sauce according to claim 1, it is characterised in that: the trendy styles from Hong Kong XO sauce bag contains following quality hundred
Point than raw material: soybean oil 20%, dried scallop 20%, dry shrimp 10%, Jinhua ham 5%, garlic 5%, ginger 5%, onion 3%,
Oil consumption 10%, light soy sauce 7%, white granulated sugar 5%, pure chicken meal 1%, chilli powder 1%, pepper powder 1.8%, yellow rice wine 6%, xylose
0.2%.
3. a kind of production method of trendy styles from Hong Kong XO sauce, it is characterised in that: specifically the preparation method comprises the following steps: step 1: according to trendy styles from Hong Kong XO sauce
Materials in percentage by mass ingredient, dried scallop is soaked, and it is spare to pull out, and the water for the dried scallop that is soaked is kept spare；
Step 2: dry shrimp yellow rice wine immersion is pulled out spare for 25-30 minutes；
Step 3: shrimp, dried scallop, the Jinhua ham being soaked are cut into silk, and the water and xylose that the dried scallop that is soaked is added stir evenly, and lead to
It crosses microwave heating and generates Maillard reaction, obtain Mei Lade product, it is spare；
Step 4: ginger and onion are produced ginger powder, onion powder by vacuum freeze-drying method, spare；
Step 5: it is spare that garlic granule is made in garlic；
Step 6: the soybean oil in oil cauldron is heated to 150 DEG C, investment garlic granule stirs 2-3 minutes to golden yellow, puts into step 3
Material stirring 5 minutes or so, then by oil consumption, light soy sauce, chilli powder, pepper powder, ginger powder, onion powder, pure chicken meal, white sand
Investment stirs evenly sugar one by one, 85 DEG C of constant temperature, takes the dish out of the pot within 25-30 minutes；
Step 7: filling, material will just soak in the oil；
Step 8: ultrahigh-temperature instant sterilization, XO sauce were sterilized through 125 DEG C, 8 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811434907.3A CN109619361A (en) | 2018-11-28 | 2018-11-28 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
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| CN201811434907.3A CN109619361A (en) | 2018-11-28 | 2018-11-28 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449230A (en) * | 2020-04-13 | 2020-07-28 | 河北蓝酷电子商务有限公司 | Eight-delicacy sauce and preparation method thereof |
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Application publication date: 20190416 |