CN111109580A - Sour and hot powder sauce and preparation method thereof - Google Patents
Sour and hot powder sauce and preparation method thereof Download PDFInfo
- Publication number
- CN111109580A CN111109580A CN202010050592.3A CN202010050592A CN111109580A CN 111109580 A CN111109580 A CN 111109580A CN 202010050592 A CN202010050592 A CN 202010050592A CN 111109580 A CN111109580 A CN 111109580A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- sauce
- oil
- sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 79
- 235000015067 sauces Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 40
- 239000008120 corn starch Substances 0.000 claims abstract description 40
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 40
- 239000008158 vegetable oil Substances 0.000 claims abstract description 40
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 26
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 9
- 239000004006 olive oil Substances 0.000 claims description 9
- 235000008390 olive oil Nutrition 0.000 claims description 9
- 239000003549 soybean oil Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 235000019483 Peanut oil Nutrition 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 239000000312 peanut oil Substances 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 239000013067 intermediate product Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000010923 batch production Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 10
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 241000722363 Piper Species 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000032798 delamination Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food, in particular to a sour and hot powder sauce and a preparation method thereof. The sour and hot powder sauce comprises the following components in parts by weight: 20-28 parts of vegetable oil, 35-40 parts of bean paste, 7-12 parts of garlic powder, 5-8 parts of chili powder, 3-5 parts of spice powder, 4-7 parts of pepper, 10-12 parts of soy sauce, 2-3 parts of oil-absorbing corn starch, 1-5 parts of salt and 2-5 parts of monosodium glutamate. The sour and spicy powder sauce is stable and uniform in ingredients, can be uniformly adhered to the sour and spicy powder, and guarantees the excellent flavor of the sour and spicy powder. The sour and hot powder sauce is prepared by stir-frying the components in sequence, and the preparation method has the characteristics of simple process, convenience in operation and convenience in batch production.
Description
Technical Field
The invention relates to the technical field of food, in particular to a sour and hot powder sauce and a preparation method thereof.
Background
The food is the main supply source of energy for people, and the hot and sour powder is one of the foods and is deeply loved by people. With the development of social economy, the living standard of people is improved, and the requirement of people on the flavor of food is higher and higher. In order to realize the large-scale popularization and application of food, manufacturers usually design the flavor sauce of unique food, wherein the sauce in the hot and sour powder is one of the most critical factors influencing the flavor of the hot and sour powder and has the basic characteristics of thick tingling, hot, fresh, fragrant and red taste in the Sichuan vegetables.
At present, the main components of the sour and hot powder sauce in the market comprise vegetable oil, bean paste, chilli powder, pepper and the like, and the sour and hot powder sauce is obtained by stirring and mixing. However, the above sour and hot powder sauce has large differences in density and particle size of each component, so after the flavor of the sour and hot powder is adjusted, more liquid components such as vegetable oil and the like are adhered to the surface of the sour and hot powder, and more solid components such as bean paste, chili powder, pepper and the like are precipitated at the bottom of the sour and hot powder, so that the layering phenomenon of each component is caused, and the flavor of the sour and hot powder is influenced.
Therefore, the research and development of the sour and hot powder sauce with stable and uniform components is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the sour and spicy powder sauce which is stable and uniform in components, can be uniformly adhered to the sour and spicy powder and ensures the excellent flavor of the sour and spicy powder.
The second purpose of the invention is to provide a preparation method of the sour and hot powder sauce, which has simple working procedures, convenient operation and convenient batch production.
The above object of the present invention is achieved by the following technical solutions:
the sour and hot powder sauce comprises the following components in parts by weight: 20-28 parts of vegetable oil, 35-40 parts of bean paste, 7-12 parts of garlic powder, 5-8 parts of chili powder, 3-5 parts of spice powder, 4-7 parts of pepper, 10-12 parts of soy sauce, 2-3 parts of oil-absorbing corn starch, 1-5 parts of salt and 2-5 parts of monosodium glutamate.
By adopting the technical scheme, in the application, the vegetable oil, the bean paste, the garlic powder, the chilli powder, the spice powder, the pepper, the soy sauce, the salt and the common food flavoring agent which is not common are obtained, the materials are simple to obtain, the cost is low, the sour and hot powder sauce prepared according to the proportion has good flavor, and the appetite of a user is increased.
The oil-absorbing corn starch has good oil absorption, can quickly absorb the vegetable oil to swell, and further can be uniformly dispersed in the vegetable oil; on the basis, the corn starch has certain viscosity, so that the viscosity of the vegetable oil can be increased, solid components such as bean paste and the like can be adsorbed and bonded, all the components of the sauce are stable and uniform, and the storage period of the sauce can be prolonged to a certain extent.
In addition, the oil-absorbing corn starch can be adhered to the hot and sour powder, and the prepared sauce can be uniformly adhered to the hot and sour powder when in use, so that the sauce can be promoted to fully exert the seasoning effect, and the excellent flavor of the hot and sour powder is ensured.
The present invention in a preferred example may be further configured to: the vegetable oil is one or more of soybean oil, olive oil and peanut oil.
The present invention in a preferred example may be further configured to: the vegetable oil is prepared from soybean oil, olive oil and peanut oil according to the weight ratio of 3:1: 2.
By adopting the technical scheme, the soybean oil, the olive oil and the peanut oil are rich in amino acid required by a human body and can be quickly absorbed and utilized by the human body. The peanut oil has unique fragrance relative to the other two vegetable oils, and can stimulate the appetite of human bodies. The vegetable oil prepared according to the weight ratio has richer nutrient substances and is more popular with eaters. In addition, the vegetable oils of the above formulation have a longer shelf life than other vegetable oils, and are therefore preferred.
The present invention in a preferred example may be further configured to: the soy sauce is brewed soy sauce, and the content of amino acid nitrogen in the soy sauce is 0.55-0.65 g/mL.
By adopting the technical scheme, the brewed soy sauce is a liquid seasoning with special color, fragrance and taste, which is prepared by taking soybeans and (or) defatted soybeans (bean pulp or bean cakes), wheat and (or) bran as raw materials through microbial fermentation, and the flavor of the soy sauce is further increased in the application.
The present invention in a preferred example may be further configured to: the oil-absorbing corn starch is B730 modified corn starch.
Through adopting above-mentioned technical scheme, B730 modified corn starch is formed through corn starch modification, is the food grade starch that forms through spray drying, compares with ordinary starch and has that the smell is low, the chroma is white, high oil absorption but not the caking keeps powdery characteristic, and this application uses B730 modified corn starch can effectively improve the stable homogeneity of sauce material.
The present invention in a preferred example may be further configured to: the mesh number of the oil-absorbing corn starch is 800-1000 meshes.
By adopting the technical scheme, when the oil absorption mesh number of the oil absorption corn starch is less than 800 meshes, the particle size of the oil absorption corn starch is too large, and the specific surface area of the oil absorption corn starch is smaller when the particle size of the starch is larger in the starch with the same volume, so that the oil absorption corn starch is easy to harden in the dispersion process. If the mesh number exceeds 1000 meshes, the oil-absorbing corn starch has certain electrostatic adsorption condition, and pot sticking is easy to occur in the process of preparing the sauce. Therefore, the absorbent corn starch of 800-.
The present invention in a preferred example may be further configured to: the sour and hot powder sauce comprises the following components in parts by weight: 25 parts of vegetable oil, 36 parts of bean paste, 10 parts of garlic powder, 6 parts of chili powder, 4 parts of spice powder, 5 parts of pepper, 10 parts of soy sauce, 2 parts of corn starch, 2 parts of salt and 3 parts of monosodium glutamate.
The present invention in a preferred example may be further configured to: the sour and hot powder sauce comprises the following components in parts by weight: 20 parts of vegetable oil, 38 parts of bean paste, 9 parts of garlic powder, 6 parts of chili powder, 4 parts of spice powder, 7 parts of pepper, 10 parts of soy sauce, 2 parts of corn starch, 2 parts of salt and 3 parts of monosodium glutamate.
By adopting the technical scheme, the sauce prepared according to the component proportion has more excellent stable uniformity on the premise of excellent performance, and meanwhile, the quality guarantee period of the sauce is prolonged.
The second aim of the invention is realized by the following technical scheme:
a preparation method of a sour and hot powder sauce comprises the following steps:
①, pouring vegetable oil into the pan, heating to 130 deg.C, adding bean, stir-frying for 3-4min, and cooling;
②, cooling to 118-;
③, cooling to 106-;
④ adding spice powder, and parching at 106-108 deg.C for 1-2 min;
⑤ adding fructus Zanthoxyli, and parching at 106-108 deg.C for 1-2 min;
⑥, adding oil-absorbing corn starch into the soy sauce, stirring uniformly to obtain a premix, adding the premix into the pot in the step ⑤, and stir-frying for 3-4min at the temperature of 106-108 ℃;
⑦, turning off the fire, sequentially adding salt, monosodium glutamate and other adjuvants, parching for 2-3min, and taking out to obtain sauce intermediate product;
⑧, subpackaging the sauce intermediate products according to the set specification, and then coding, boxing and warehousing.
Through adopting above-mentioned technical scheme, garlic powder, chilli powder, spices powder, prickly ash stir-fry in proper order in setting for the temperature range in this application for each composition explodes the fragrance. The oil-absorbing corn starch is added into the soy sauce, so that the oil-absorbing corn starch is promoted to be primarily dispersed, and the liquid component has a more excellent dispersing effect compared with the solid component, so that the dispersing effect of the oil-absorbing corn starch is improved, and the stability and the uniformity of the sauce are better increased. The preparation process is simple, convenient to operate and convenient for batch production of sauce.
The present invention in a preferred embodiment may be further configured such that the pot wall is lubricated with vegetable oil prior to the addition of the bean segments, and then the bean segments are fried by sliding the bean segments along the pot wall into the vegetable oil at step ①.
By adopting the technical scheme, the vegetable oil lubricates the pot wall, so that the phenomenon that the bean cotyledon is stuck to the pot can be reduced; the bean cotyledon slides into the vegetable oil along the pot wall, so that the vegetable oil splashing condition caused by adding the bean cotyledon under high oil temperature is reduced in sequence.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the sour and spicy powder sauce is stable and uniform in ingredients, can be uniformly adhered to the sour and spicy powder, and ensures the excellent flavor of the sour and spicy powder; 2. according to the application, the specific vegetable oil, the oil-absorbing corn starch and the soy sauce are selected, so that the nutrient substances of the sauce and the favor, stability, uniformity and flavor of eaters can be further improved respectively;
3. the sour and hot powder sauce is prepared by sequentially stir-frying each component, and has the characteristics of simple process, convenience in operation and convenience in batch production.
Drawings
Fig. 1 is a process flow diagram for preparing the sour and hot powder sauce.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
1. Examples of the embodiments
1.1 example 1
The sour and hot powder sauce comprises the following components in parts by weight: 25 parts of vegetable oil, 36 parts of bean paste, 10 parts of garlic powder, 6 parts of chili powder, 4 parts of spice powder, 5 parts of pepper, 10 parts of soy sauce, 2 parts of corn starch, 2 parts of salt and 3 parts of monosodium glutamate.
Wherein the vegetable oil is prepared from soybean oil, olive oil and peanut oil according to the weight ratio of 3:1: 2; the soy sauce is brewed soy sauce, and the content of amino acid nitrogen is 0.60 g/mL; the oil-absorbing corn starch is B730 modified corn starch with the mesh number of 900.
The preparation method of the sour and hot powder sauce is shown in figure 1 and comprises the following steps:
①, pouring vegetable oil into the pan, heating to 130 deg.C, lubricating the pan wall with vegetable oil, sliding bean cotyledon into vegetable oil along the pan wall, stir-frying for 3min, and cooling;
②, cooling to 120 deg.C, adding Bulbus Allii powder, parching for 2min, and cooling;
③, cooling to 107 deg.C, adding Capsici fructus powder, and parching for 1.5 min;
④ adding spice powder, and parching at 1.7 deg.C for 1.5 min;
⑤ adding fructus Zanthoxyli, and parching at 1.7 deg.C for 1.5 min;
⑥, adding oil-absorbing corn starch into soy sauce, stirring to obtain premix, adding the premix into the pot in step ⑤, and stir-frying at 107 deg.C for 3.5 min;
⑦, turning off the fire, sequentially adding salt, monosodium glutamate and other adjuvants, parching for 2min, and taking out to obtain intermediate sauce;
⑧, subpackaging the sauce intermediate products according to the set specification, then coding, boxing and warehousing, and inspecting the finished products.
1.2, examples 2 to 4
Examples 2-4 the ingredients and process parameters of the sauce were adjusted based on the method of example 1, see table one below.
Table a table of ingredients and process parameters for sauces of examples 1-4
1.3, examples 5 to 6
Examples 5-6 vegetable oils were conditioned based on the procedure of example 1. Wherein, the vegetable oil of the embodiment 5 is prepared by soybean oil and olive oil according to the weight ratio of 1: 1; the vegetable oil of example 6 was prepared from soybean oil, olive oil and sesame oil in a weight ratio of 3:1: 2.
1.4, examples 7 to 10
Examples 7 to 10 soy sauce was prepared by the method of example 1. Wherein the amino acid nitrogen content of the soy sauce in example 7 was 0.55 g/mL; the content of amino acid nitrogen in the soy sauce in example 8 was 0.65 g/mL; the content of amino acid nitrogen in the soy sauce in example 9 was 0.70 g/mL; the soy sauce in example 10 was a formulated soy sauce, and the content of amino acid nitrogen was 0.40 g/mL.
1.5, examples 11 to 14
Examples 11-14 oil-absorbing corn starch was modified based on the procedure of example 1. In example 11, the oil-absorbing corn starch was corn starch of Shanghai Yuan industries, Ltd; the mesh number of the oil-absorbing corn starch in example 12 is 800 mesh; the mesh number of the oil-absorbing corn starch in example 13 was 1000 mesh; the mesh number of the oil-absorbing corn starch in example 14 was 1200 mesh.
2. Comparative example
2.1, comparative example 1
Comparative example 1 no oil absorbing corn starch was added based on the procedure of example 1.
2.2 comparative example 2
Comparative example 2 the oil absorbing corn starch was replaced with potato starch on the basis of the process of example 1.
2.3, comparative example 3
Comparative example 3 on the basis of the method of example 1, oil-absorbing corn starch was directly added to a pan and stir-fried.
3. Performance detection
The sour and hot powder sauces prepared in the above examples 1 to 14 and comparative examples 1 to 3 were subjected to the following performance tests, and the test results are shown in the following table two.
3.1, stable homogeneity: pouring the sample to be detected into a detection dish, standing for 24h and 72h at room temperature respectively, and visually observing the separation condition of the sauce; a represents no delamination; b indicates the appearance of slight delamination; c indicates significant stratification.
3.2, shelf life: the time to spoilage of the sauce was recorded in days as measured using the Accelerated Shelf Life Test (ASLT) for food.
3.3, the editors' liking degree: finding 100 volunteers with normal taste, and evaluating color and flavor of the vinegar-pepper powder with sauce; 10 is divided into full points to remove a highest point and a lowest point, and the final score is obtained after the average value is taken.
TABLE II examination results of examples 1 to 14 and comparative examples 1 to 3
Referring to the second table, comparing the detection results of examples 1 to 14 and comparative examples 1 to 3, it can be obtained that the ingredients in the sour and spicy powder sauce of the present application are stable and uniform, and can be uniformly adhered to the sour and spicy powder, so as to ensure the excellent flavor of the sour and spicy powder and promote the preference of consumers.
Among them, the performance of the vinegar-pepper powder sauce prepared in example 1 and example 2 is obviously better than that of example 3 and example 4, so that it is taken as a preferred example.
Comparing the detection results of the embodiment 1 and the embodiment 5-6, the prepared sauce is more popular with eaters when the vegetable oil is prepared from soybean oil, olive oil and peanut oil according to the weight ratio of 3:1:2, and the shelf life of the sauce can be prolonged to a certain extent.
Comparing the results of the tests of examples 1 and 7 to 10, it was found that when the soy sauce was a brewed soy sauce and the content of amino acid nitrogen therein was 0.55 to 0.65g/mL, the storage life of the sauce was further prolonged and the flavor of the sauce was improved.
Comparing the test results of example 1 and examples 11-14, it can be seen that when the oil-absorbing corn starch is B730 modified corn starch and the mesh number is 800-.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. The sour and hot powder sauce is characterized by comprising the following components in parts by weight: 20-28 parts of vegetable oil, 35-40 parts of bean paste, 7-12 parts of garlic powder, 5-8 parts of chili powder, 3-5 parts of spice powder, 4-7 parts of pepper, 10-12 parts of soy sauce, 2-3 parts of oil-absorbing corn starch, 1-5 parts of salt and 2-5 parts of monosodium glutamate.
2. The sour and hot powder sauce as claimed in claim 1, wherein the vegetable oil is one or more of soybean oil, olive oil and peanut oil.
3. The vinegar-pepper powder sauce as claimed in claim 2, wherein the vegetable oil is prepared from soybean oil, olive oil and peanut oil in a weight ratio of 3:1: 2.
4. The vinegar-pepper powder sauce according to claim 1, wherein said soy sauce is brewed soy sauce and the content of amino acid nitrogen is 0.55-0.65 g/mL.
5. The sour and hot vermicelli sauce as claimed in claim 1, wherein the oil-absorbing corn starch is B730 modified corn starch.
6. The sour and spicy powder sauce as claimed in claim 1, wherein the oil-absorbing corn starch has a mesh size of 800-1000 meshes.
7. The vinegar-pepper powder sauce as claimed in claim 1, which comprises the following components in parts by weight: 25 parts of vegetable oil, 36 parts of bean paste, 10 parts of garlic powder, 6 parts of chili powder, 4 parts of spice powder, 5 parts of pepper, 10 parts of soy sauce, 2 parts of corn starch, 2 parts of salt and 3 parts of monosodium glutamate.
8. The vinegar-pepper powder sauce as claimed in claim 1, which comprises the following components in parts by weight: 20 parts of vegetable oil, 38 parts of bean paste, 9 parts of garlic powder, 6 parts of chili powder, 4 parts of spice powder, 7 parts of pepper, 10 parts of soy sauce, 2 parts of corn starch, 2 parts of salt and 3 parts of monosodium glutamate.
9. The method for preparing a chili sauce as claimed in any of claims 1 to 8, comprising the following steps:
①, pouring vegetable oil into the pan, heating to 130 deg.C, adding bean, stir-frying for 3-4min, and cooling;
②, cooling to 118-;
③, cooling to 106-;
④ adding spice powder, and parching at 106-108 deg.C for 1-2 min;
⑤ adding fructus Zanthoxyli, and parching at 106-108 deg.C for 1-2 min;
⑥, adding oil-absorbing corn starch into the soy sauce, stirring uniformly to obtain a premix, adding the premix into the pot in the step ⑤, and stir-frying for 3-4min at the temperature of 106-108 ℃;
⑦, turning off the fire, sequentially adding salt, monosodium glutamate and other adjuvants, parching for 2-3min, and taking out to obtain sauce intermediate product;
⑧, subpackaging the sauce intermediate products according to the set specification, and then coding, boxing and warehousing.
10. The method of claim 9, wherein the step ①, the bean is lubricated with vegetable oil before being added, and then the bean is fried by sliding the bean along the wall of the pan into the vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010050592.3A CN111109580A (en) | 2020-01-14 | 2020-01-14 | Sour and hot powder sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010050592.3A CN111109580A (en) | 2020-01-14 | 2020-01-14 | Sour and hot powder sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111109580A true CN111109580A (en) | 2020-05-08 |
Family
ID=70490070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010050592.3A Pending CN111109580A (en) | 2020-01-14 | 2020-01-14 | Sour and hot powder sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111109580A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6376004B1 (en) * | 1998-07-09 | 2002-04-23 | Lipton, Division Of Conopco, Inc. | Soup and sauce concentrates |
| US6596336B1 (en) * | 1999-05-21 | 2003-07-22 | Lipton, Division Of Conopco, Inc. | Microbiologically stable sauce emulsion |
| CN103478517A (en) * | 2013-09-28 | 2014-01-01 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN104757618A (en) * | 2015-03-22 | 2015-07-08 | 华中农业大学 | Fragrant and spicy caviar and production method thereof |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
| CN107467520A (en) * | 2017-09-22 | 2017-12-15 | 重庆市友军食品有限公司 | Self-heating noodles, ground rice, the general sauce of Hot and Sour Rice Noodles and preparation method |
| CN109380708A (en) * | 2018-11-19 | 2019-02-26 | 吕双杰 | A kind of spicy sauce that goes with rice |
-
2020
- 2020-01-14 CN CN202010050592.3A patent/CN111109580A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6376004B1 (en) * | 1998-07-09 | 2002-04-23 | Lipton, Division Of Conopco, Inc. | Soup and sauce concentrates |
| US6596336B1 (en) * | 1999-05-21 | 2003-07-22 | Lipton, Division Of Conopco, Inc. | Microbiologically stable sauce emulsion |
| CN103478517A (en) * | 2013-09-28 | 2014-01-01 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN104757618A (en) * | 2015-03-22 | 2015-07-08 | 华中农业大学 | Fragrant and spicy caviar and production method thereof |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
| CN107467520A (en) * | 2017-09-22 | 2017-12-15 | 重庆市友军食品有限公司 | Self-heating noodles, ground rice, the general sauce of Hot and Sour Rice Noodles and preparation method |
| CN109380708A (en) * | 2018-11-19 | 2019-02-26 | 吕双杰 | A kind of spicy sauce that goes with rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| KR101617380B1 (en) | Premix composition for glutinous rice cake for baking in microwave oven, glutinous rice cake using the same, and manufacturing method thereof | |
| CN114680321A (en) | Composite seasoning salt and preparation method thereof | |
| CN112617170A (en) | Spicy chicken flavor seasoning sauce and preparation method thereof | |
| CN101972011B (en) | Method for seasoning roasted leisure food | |
| EP3081098B1 (en) | Takoyaki-mischung | |
| JPWO2013021708A1 (en) | Freeze-dried soy sauce and seasoning containing soy sauce | |
| CN111109580A (en) | Sour and hot powder sauce and preparation method thereof | |
| US20220087301A1 (en) | Batter for fried food | |
| Banti et al. | Injera making quality evaluation of tef and cassava composite flour | |
| CN111034977A (en) | Chili noodles and preparation method thereof | |
| CN107510031A (en) | A kind of dry pot sauce and preparation method thereof and application | |
| CN110250432A (en) | A kind of Flour product, preparation method and application | |
| Ponbhagavathi et al. | Functional and microstructural properties of Pleurotus florida and Calocybe indica flour and protein concentrate. | |
| KR101546454B1 (en) | A composition of korea-pancake powder containing fermented rice powder | |
| CN113080416A (en) | Zero-additive oyster sauce and preparation method thereof | |
| KR101940576B1 (en) | Agar noodles manufactured using agar powder and method for manufacturing the same | |
| KR101056792B1 (en) | Method for manufacturing steamed red pepper rice bread | |
| CN104187435B (en) | A kind of Semen avenae nudae wheat grain beef broth and production method thereof | |
| KR101603833B1 (en) | Jeung Pyun Premix and Manufacturing Method of Jeung Pyun Using The Same | |
| CN104366022A (en) | Feed capable of promoting broilers to gain weight, and preparation method of feed | |
| CN117016766A (en) | Prefabricated vegetable thickening starch, conditioning and kneading powder, composition and application | |
| JP2518695B2 (en) | Retort food containing potato | |
| CN106387841A (en) | Seafood seasoning sauce and preparation method thereof | |
| CN104366407A (en) | Condiment for barbecue and preparation method of condiment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200508 |
|
| RJ01 | Rejection of invention patent application after publication |