CN109984328A - A kind of sauce and preparation method thereof - Google Patents
A kind of sauce and preparation method thereof Download PDFInfo
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- CN109984328A CN109984328A CN201910305163.3A CN201910305163A CN109984328A CN 109984328 A CN109984328 A CN 109984328A CN 201910305163 A CN201910305163 A CN 201910305163A CN 109984328 A CN109984328 A CN 109984328A
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- sauce
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- capsicum paste
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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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The present invention relates to field of food, specifically a kind of sauce and preparation method thereof, the raw material including following parts by weight: 2-12 parts of chilli garlic sauce, 2-12 parts of hoisin sauce, 1-8 parts of rib paste, 0.5-5 parts of capsicum paste, 0.2-2 parts of broad bean chili sauce, 0.1-1 parts of dry pot sauce, 1-5 parts of oyster sauce, 0.1-0.5 parts of chickens' extract, 0.1-0.5 parts of chicken powder, 0.5-4 parts of soy sauce, 0.1-1 parts of onion；Preparation method of the present invention is simple, and each component raw material is easy to get, and preparation cost is cheap, sauce unique flavor produced by the present invention, can allow plurality of dishes, and mouthfeel is slightly sweet micro- peppery, has the effect of appetizing, and the secondary people that appeals to all ages is edible.
Description
Technical field
The present invention relates to field of food, specifically a kind of sauce and preparation method thereof.
Background technique
Sauce is the paste flavouring being process using objects such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material,
It has long history originating from China.Now, the common sauce of Chinese is divided into the sweet tea using wheat flour as primary raw material
Flour paste, and using beans as the thick broad-bean sauce two major classes of primary raw material；Also there are also the flavouring such as meat pulp, alec and jam for development now.
With the progress of edible pastes processing, the method for sauce processed was also used for cooking other non-condiment dish later.
Sauce sauce is exactly the taste for coordinating varieties of food items, to meet the sauce shape flavouring of eater's requirement,
Sauce is many kinds of on the market, however the sauce mouthfeel sold on the market is poor, it is difficult to meet the needs of people.
Summary of the invention
The purpose of the present invention is to provide a kind of sauces and preparation method thereof, mentioned above in the background art to solve
Problem.
To achieve the above object, the invention provides the following technical scheme:
A kind of sauce, the raw material including following parts by weight: 2-12 parts of chilli garlic sauce, 2-12 parts of hoisin sauce, rib paste 1-8
Part, 0.5-5 parts of capsicum paste, 0.2-2 parts of broad bean chili sauce, 0.1-1 parts of dry pot sauce, 1-5 parts of oyster sauce, 0.1-0.5 parts of chickens' extract, chicken powder
0.1-0.5 parts, 0.5-4 parts of soy sauce, 0.1-1 parts of onion.
Further, the raw material including following parts by weight: 5-10 parts of chilli garlic sauce, 5-10 parts of hoisin sauce, rib paste
2-6 parts, 1-2 parts of capsicum paste, 0.5-1.5 parts of broad bean chili sauce, 0.2-0.8 parts of dry pot sauce, 1-3 parts of oyster sauce, 0.1-0.3 parts of chickens' extract,
0.2-0.4 parts of chicken powder, 0.5-2 parts of soy sauce, 0.2-0.8 parts of onion.
Further, the raw material including following parts by weight: 7 parts of chilli garlic sauce, 7 parts of hoisin sauce, 4 parts of rib paste, perfume
1.698 parts of thick chilli sauce, 0.84 part of broad bean chili sauce, 0.5 part of dry pot sauce, 2 parts of oyster sauce, 0.2 part of chickens' extract, 0.3 part of chicken powder, 1 part of soy sauce, ocean
0.5 part of green onion.
Further, the capsicum paste includes the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste and bold girls' capsicum paste, wherein
The ratio of the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste and bold girls' capsicum paste is 1.05:0.4:0.248.
Further, the broad bean chili sauce is old foster-mother's broad bean chili sauce.
Further, the chickens' extract is the proud chickens' extract in river.
Further, the chicken powder is phoenix ball mark chicken powder.
Further, the soy sauce is the ancient light soy sauce in east.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, capsicum paste, broad bean chili sauce, dry pot sauce are successively poured into container
Interior, uniform stirring obtains mixing sauce；(4) oyster sauce, chickens' extract, chicken powder, soy sauce, onion foam are poured into mixing sauce, are stirred evenly,
To obtain the final product.
Using technical solution provided by the invention, compared with prior art, preparation side of the invention is had the following beneficial effects:
Method is simple, and each component raw material is easy to get, and preparation cost is cheap, suitable large-scale promotion, sauce unique flavor produced by the present invention,
It can allow plurality of dishes, mouthfeel is slightly sweet micro- peppery, has the effect of appetizing, and the secondary people that appeals to all ages is edible.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of sauce, including following raw material: chilli garlic sauce 2kg, hoisin sauce 2kg, rib paste 1kg, the happy capsicum paste 0.25kg of U.S.,
A Xiang mother-in-law's capsicum paste 0.15kg, bold girls' capsicum paste 0.1kg, old foster-mother's broad bean chili sauce 0.2kg, dry pot sauce 0.1kg, oyster sauce 1kg,
The proud chickens' extract 0.1kg in river, phoenix ball mark chicken powder 0.1kg, the ancient light soy sauce 0.5kg in east, onion 0.1kg.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste, bold girls are spicy
Sauce, old foster-mother's broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, the proud chicken in river
Essence, phoenix ball mark chicken powder, the ancient light soy sauce in east, onion foam pour into mixing sauce, stir evenly to get.
Embodiment 2
A kind of sauce, including following raw material: 12kg, hoisin sauce 12kg, rib paste 8kg, happy capsicum paste 2.5kg, A Xiang mother-in-law of U.S.
Capsicum paste 2kg, bold girls' capsicum paste 0.5kg, old foster-mother's broad bean chili sauce 2kg, dry pot sauce 1kg, oyster sauce 5kg, the proud chickens' extract in river
0.5kg, phoenix ball mark chicken powder 0.5kg, the ancient light soy sauce 4kg in east, onion 1kg.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste, bold girls are spicy
Sauce, old foster-mother's broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, the proud chicken in river
Essence, phoenix ball mark chicken powder, the ancient light soy sauce in east, onion foam pour into mixing sauce, stir evenly to get.
Embodiment 3
A kind of sauce, including following raw material: chilli garlic sauce 5kg, hoisin sauce 5kg, rib paste 2kg, the happy capsicum paste 0.5kg of U.S.,
A Xiang mother-in-law's capsicum paste 0.3kg, bold girls' capsicum paste 0.2kg, old foster-mother's broad bean chili sauce 0.5kg, dry pot sauce 0.2kg, oyster sauce 1kg,
The proud chickens' extract 0.1kg in river, phoenix ball mark chicken powder 0.2kg, the ancient light soy sauce 0.5kg in east, onion 0.2kg.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste, bold girls are spicy
Sauce, old foster-mother's broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, the proud chicken in river
Essence, phoenix ball mark chicken powder, the ancient light soy sauce in east, onion foam pour into mixing sauce, stir evenly to get.
Embodiment 4
A kind of sauce, including following raw material: chilli garlic sauce 10kg, hoisin sauce 10kg, rib paste 6kg, the happy capsicum paste of U.S.
1.2kg, A Xiang mother-in-law's capsicum paste 0.5kg, bold girls' capsicum paste 0.3kg, old foster-mother's broad bean chili sauce 1.5kg, dry pot sauce 0.8kg, oyster
Oily 1-3kg, the proud chickens' extract 0.3kg in river, phoenix ball mark chicken powder 0.4kg, the ancient light soy sauce 2kg in east, onion 0.8kg.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste, bold girls are spicy
Sauce, old foster-mother's broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, the proud chicken in river
Essence, phoenix ball mark chicken powder, the ancient light soy sauce in east, onion foam pour into mixing sauce, stir evenly to get.
Embodiment 5
A kind of sauce, including following raw material: chilli garlic sauce 7kg, hoisin sauce 7kg, rib paste 4kg, the happy capsicum paste 1.05kg of U.S.,
A Xiang mother-in-law's capsicum paste 0.4kg, bold girls' capsicum paste 0.248kg, old foster-mother's broad bean chili sauce 0.84kg, dry pot sauce 0.5kg, oyster sauce
2kg, the proud chickens' extract 0.2kg in river, phoenix ball mark chicken powder 0.3kg, the ancient light soy sauce 1kg in east, onion 0.5kg.
A kind of preparation method of sauce, comprising the following steps: (1) each component raw material is weighed, it is spare；(2) onion is cut
It is broken, obtain onion foam；(3) chilli garlic sauce, hoisin sauce, rib paste, the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste, bold girls are spicy
Sauce, old foster-mother's broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, the proud chicken in river
Essence, phoenix ball mark chicken powder, the ancient light soy sauce in east, onion foam pour into mixing sauce, stir evenly to get.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (9)
1. a kind of sauce, which is characterized in that the raw material including following parts by weight: 2-12 parts of chilli garlic sauce, hoisin sauce 2-12
Part, 1-8 parts of rib paste, 0.5-5 parts of capsicum paste, 0.2-2 parts of broad bean chili sauce, 0.1-1 parts of dry pot sauce, 1-5 parts of oyster sauce, chickens' extract 0.1-
0.5 part, 0.1-0.5 parts of chicken powder, 0.5-4 parts of soy sauce, 0.1-1 parts of onion.
2. sauce according to claim 1, which is characterized in that the raw material including following parts by weight: chilli garlic sauce 5-
10 parts, 5-10 parts of hoisin sauce, 2-6 parts of rib paste, 1-2 parts of capsicum paste, 0.5-1.5 parts of broad bean chili sauce, 0.2-0.8 parts of dry pot sauce,
1-3 parts of oyster sauce, 0.1-0.3 parts of chickens' extract, 0.2-0.4 parts of chicken powder, 0.5-2 parts of soy sauce, 0.2-0.8 parts of onion.
3. sauce according to claim 1, which is characterized in that the raw material including following parts by weight: chilli garlic sauce 7
Part, 7 parts of hoisin sauce, 4 parts of rib paste, 1.698 parts of capsicum paste, 0.84 part of broad bean chili sauce, 0.5 part of dry pot sauce, 2 parts of oyster sauce, chickens' extract
0.2 part, 0.3 part of chicken powder, 1 part of soy sauce, 0.5 part of onion.
4. sauce according to claim 1 to 3, which is characterized in that the capsicum paste include the happy capsicum paste of U.S., Ah
Fragrant mother-in-law's capsicum paste and bold girls' capsicum paste, wherein the ratio of the happy capsicum paste of U.S., A Xiang mother-in-law's capsicum paste and bold girls' capsicum paste is
1.05:0.4:0.248.
5. sauce according to claim 1 to 3, which is characterized in that the broad bean chili sauce is that old foster-mother's bean cotyledon is peppery
Sauce.
6. sauce according to claim 1 to 3, which is characterized in that the chickens' extract is the proud chickens' extract in river.
7. sauce according to claim 1 to 3, which is characterized in that the chicken powder is phoenix ball mark chicken powder.
8. sauce according to claim 1 to 3, which is characterized in that the soy sauce is the ancient light soy sauce in east.
9. a kind of preparation method of -8 any sauces according to claim 1, which comprises the following steps:
(1) each component raw material is weighed, it is spare；(2) onion is shredded, obtains onion foam；(3) by chilli garlic sauce, hoisin sauce, rib paste,
Capsicum paste, broad bean chili sauce, dry pot sauce successively pour into container, uniform stirring, obtain mixing sauce；(4) by oyster sauce, chickens' extract, chicken powder,
Soy sauce, onion foam pour into mixing sauce in, stir evenly to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910305163.3A CN109984328A (en) | 2019-04-16 | 2019-04-16 | A kind of sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910305163.3A CN109984328A (en) | 2019-04-16 | 2019-04-16 | A kind of sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109984328A true CN109984328A (en) | 2019-07-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910305163.3A Pending CN109984328A (en) | 2019-04-16 | 2019-04-16 | A kind of sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111588020A (en) * | 2020-06-05 | 2020-08-28 | 安徽省青创食品有限公司 | Burdock paste and preparation method thereof |
| CN112471490A (en) * | 2020-11-20 | 2021-03-12 | 黄山市休宁县徽三农产品加工有限公司 | Spicy sauce and preparation method thereof |
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| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| CN101138409A (en) * | 2006-09-07 | 2008-03-12 | 徐明清 | Pickling material sauce |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
| CN105901662A (en) * | 2016-04-18 | 2016-08-31 | 裴志伟 | Instant dipping sauce and preparation method thereof |
| CN106722829A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Beans drag for sauce and preparation method thereof |
| CN109123591A (en) * | 2018-08-23 | 2019-01-04 | 广州市口又餐饮管理有限公司 | A kind of Luzhou-flavor chicken taste sauce |
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2019
- 2019-04-16 CN CN201910305163.3A patent/CN109984328A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| CN101138409A (en) * | 2006-09-07 | 2008-03-12 | 徐明清 | Pickling material sauce |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
| CN105901662A (en) * | 2016-04-18 | 2016-08-31 | 裴志伟 | Instant dipping sauce and preparation method thereof |
| CN106722829A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Beans drag for sauce and preparation method thereof |
| CN109123591A (en) * | 2018-08-23 | 2019-01-04 | 广州市口又餐饮管理有限公司 | A kind of Luzhou-flavor chicken taste sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111588020A (en) * | 2020-06-05 | 2020-08-28 | 安徽省青创食品有限公司 | Burdock paste and preparation method thereof |
| CN112471490A (en) * | 2020-11-20 | 2021-03-12 | 黄山市休宁县徽三农产品加工有限公司 | Spicy sauce and preparation method thereof |
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Application publication date: 20190709 |
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