CN109717381A

CN109717381A - A kind of sauce and preparation method thereof

Info

Publication number: CN109717381A
Application number: CN201910187603.XA
Authority: CN
Inventors: 杨中良
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-03-13
Filing date: 2019-03-13
Publication date: 2019-05-07

Abstract

The invention discloses a kind of sauces and preparation method thereof.Sauce, according to parts by weight, including following components: dry soya bean 70-90 parts, 5-10 parts of Self- raising flour, 5-10 parts of ginger splices, 1-5 parts of garlic, towards 5-10 parts of pimiento 5-10 parts of day, 1-5 parts of Chinese prickly ash, 1-5 parts of Chinese toon, 1-5 parts of dill, 1-5 parts of rosemary, 1-5 parts of Litsea pungens, watermelon peel and/or balsam pear, 1-5 parts of sesame oil.Sauce production method, comprising the following steps: boil dry soya bean to well done；Self- raising flour is admixed in soya bean；The In Shade sealing and fermenting of soya bean that flour will be wrapped；Watermelon peel and/or balsam pear stripping and slicing are cleaned, pickled；It will be mixed towards day pimiento, Chinese prickly ash, dill, rosemary, Litsea pungens and suitable boiling boiling is added, garlic, ginger splices, the soya bean for mould of fermenting, the watermelon peel dried, the Chinese toon dried are added after well-done ingredient water is cooling to stir evenly together, obtains spice；Spice is exposed to the sun, and the spice high temperature tanning after being exposed to the sun under high temperature daylight, sesame oil is added, sauce is made.

Description

A kind of sauce and preparation method thereof

Technical field

The present invention relates to technical field of seasoning processing, more particularly to a kind of sauce and preparation method thereof.

Background technique

With the development of economy with the continuous improvement of living standards of the people, sauce have become life in essential tune Taste product, are increasingly liked by people.

Currently, sauce in the market is many kinds of, taste is different, and requirement of the consumer to various sauces is also increasingly It is high.The sauce sold currently on the market includes more salinity, additive and preservative, and nutrient passage, mellowness degree is lower, And food safety cannot be ensured effectively.

Summary of the invention

Based on this, the object of the present invention is to provide a kind of sauces and preparation method thereof.

Sauce of the invention, according to parts by weight, including following components:

It is further preferred that according to parts by weight, including following components:

It is further preferred that the protein content of the Self- raising flour is lower than 8.5%.

Compared with the existing technology, sauce of the invention passes through with dry soya bean, Self- raising flour, ginger splices, garlic, red peppery towards day Green pepper, Chinese prickly ash, Chinese toon, dill, rosemary, Litsea pungens, watermelon peel and/or balsam pear, sesame oil are made as raw material, ingredient Naturally, salt content is low, is not added with any additive, preservative, retains nutritional ingredient, the addition of watermelon peel and/or balsam pear, so that Flavor is natural, mellowness degree is high, provides a kind of sauce selection green and healthy, mellowness degree is high.

The present invention still further provides a kind of sauce production method, comprising the following steps:

Step 101, it will be put into closed container and boiled to well done and cooling after the cleaning of dry soya bean；

Step 102, Self- raising flour is equably admixed in the soya bean cooled down, makes all to wrap flour on soya bean；

Step 103, the In Shade sealing and fermenting of soya bean that flour will be wrapped, until soya bean grows fermentation mould；

Step 104, watermelon peel and/or balsam pear stripping and slicing are cleaned, is put into appropriate salt, pickled, dry rear spare；

Step 105, it will be mixed towards day pimiento, Chinese prickly ash, dill, rosemary, Litsea pungens and suitable boiling boiling is added, Garlic, ginger splices, the soya bean for mould of fermenting, the watermelon peel dried, the Chinese toon dried are added after well-done ingredient water is cooling to stir together It mixes uniformly, obtains spice；

Step 106, spice is exposed to the sun, and the spice high temperature tanning after being exposed to the sun under high temperature daylight, sesame is added Sauce is made in oil.

It is further preferred that the cooling includes by the In Shade cooling 1- of the soya bean after being cooked in the step 101 2h。

It is further preferred that the In Shade 7-10d of soya bean that will wrap flour is sealed by fermentation in the step 103, Temperature is controlled at 50-60 DEG C, until soya bean grows fermentation mould.

It is further preferred that in the step 106, spice is exposed to the sun under high temperature daylight 2-3 months, and after being exposed to the sun Spice at 120-200 DEG C high temperature boil, be added sesame oil, be made sauce.

Compared with the existing technology, the raw material of sauce production method of the invention is natural, salt content is low, and manufacturing process is simple, It is not added with any additive, preservative, the addition of watermelon peel and/or balsam pear keeps sauce flavor nature, the mellowness degree of production high.

Specific embodiment

Embodiment described in following exemplary embodiment does not represent all embodiment party consistent with this disclosure Formula.On the contrary, they are only the examples of the method consistent with some aspects as detailed in the attached claim, the disclosure Son.

It is only to be not intended to be limiting the disclosure merely for for the purpose of describing particular embodiments in the term that the disclosure uses. The "an" of the singular used in disclosure and the accompanying claims book, " described " and "the" are also intended to including majority Form, unless the context clearly indicates other meaning.It is also understood that term "and/or" used herein refers to and wraps It may be combined containing one or more associated any or all of project listed.

Embodiment one

The sauce of the present embodiment, according to parts by weight, including following components:

Embodiment two

Embodiment three

Wherein, watermelon peel and balsam pear can respectively preferably be set as 5 parts.

Watermelon peel or balsam pear are clearing heat and detoxicating, can generate different flavor, facilitate replenishing and restoring lung qi.

Preferably, the protein content of the Self- raising flour of the embodiment one into embodiment three is lower than 8.5%.

Compared with the existing technology, sauce of the invention passes through with dry soya bean, Self- raising flour, ginger splices, garlic, red peppery towards day Green pepper, Chinese prickly ash, Chinese toon, dill, rosemary, Litsea pungens, watermelon peel and/or balsam pear, sesame oil are made as raw material, ingredient Naturally, salt content is low, is not added with any additive, preservative, retains nutritional ingredient, and the addition of watermelon peel and/or balsam pear makes Flavor nature, mellowness degree height are obtained, a kind of sauce selection green and healthy, mellowness degree is high is provided.

The present invention still further provides a kind of sauce production method, for making the sauce of embodiment one to embodiment three Material, comprising the following steps:

Step 101, it will be put into closed container and boiled to well done and cooling after the cleaning of dry soya bean.

Preferably, the cooling includes by the In Shade cooling 1-2h of the soya bean after being cooked.

Step 102, Self- raising flour is equably admixed in the soya bean cooled down, makes all to wrap flour on soya bean.

Step 103, the In Shade sealing and fermenting of soya bean that flour will be wrapped, until soya bean grows fermentation mould.

Preferably, the In Shade 7-10d of soya bean that will wrap flour is sealed by fermentation, and temperature is controlled at 50-60 DEG C, directly Fermentation mould is grown to soya bean.

Step 104, watermelon peel and/or balsam pear stripping and slicing are cleaned, is put into appropriate salt, pickled, dry rear spare.

Step 105, it will be mixed towards day pimiento, Chinese prickly ash, dill, rosemary, Litsea pungens and suitable boiling boiling is added, Garlic, ginger splices, the soya bean for mould of fermenting, the watermelon peel dried, the Chinese toon dried are added after well-done ingredient water is cooling to stir together It mixes uniformly, obtains spice.

Preferably, spice is exposed to the sun under high temperature daylight 2-3 months, and by the spice after being exposed to the sun at 120-200 DEG C Lower high temperature tanning, is added sesame oil, sauce is made.

The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention Range.

Claims

1. a kind of sauce, which is characterized in that according to parts by weight, including following components:

2. sauce according to claim 1, which is characterized in that according to parts by weight, including following components:

3. sauce according to claim 1, which is characterized in that according to parts by weight, including following components:

4. sauce according to claim 1, which is characterized in that according to parts by weight, including following components:

5. sauce according to claim 1-4, which is characterized in that the protein content of the Self- raising flour is lower than 8.5%.

6. a kind of sauce production method, which comprises the following steps:

Step 105, it will be mixed towards day pimiento, Chinese prickly ash, dill, rosemary, Litsea pungens and suitable boiling boiling is added, it is cooked Ingredient water it is cooling after garlic, ginger splices, the soya bean for mould of fermenting, the watermelon peel dried, the Chinese toon dried be added stir together It is even, obtain spice；

Step 106, spice is exposed to the sun, and the spice high temperature tanning after being exposed to the sun under high temperature daylight, sesame oil, system is added Obtain sauce.

7. sauce production method according to claim 6, it is characterised in that: in the step 101, the cooling includes will The In Shade cooling 1-2h of soya bean after cooked.

8. sauce production method according to claim 6, it is characterised in that: in the step 103, the Huang of flour will be wrapped The In Shade 7-10d of beans is sealed by fermentation, and temperature is controlled at 50-60 DEG C, until soya bean grows fermentation mould.

9. sauce production method according to claim 6, it is characterised in that: in the step 106, by spice in high temperature It is exposed to the sun under daylight 2-3 months, and high temperature boils at 120-200 DEG C by the spice after being exposed to the sun, sesame oil is added, sauce is made Material.