CN111543623A - Seasoning sauce for food and preparation method thereof - Google Patents
Seasoning sauce for food and preparation method thereof Download PDFInfo
- Publication number
- CN111543623A CN111543623A CN202010501790.7A CN202010501790A CN111543623A CN 111543623 A CN111543623 A CN 111543623A CN 202010501790 A CN202010501790 A CN 202010501790A CN 111543623 A CN111543623 A CN 111543623A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- seasoning
- pot
- food
- 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.)
- Withdrawn
Links
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
Abstract
The invention provides a seasoning sauce for food and a preparation method thereof, and relates to the technical field of seasoning sauce preparation. The seasoning sauce for food comprises the following raw materials in parts by weight: sauce 100-120 parts, shallot 7-9 parts, sugar 2-4 parts, monosodium glutamate 4-6 parts, garlic 20-30 parts, onion 15-25 parts, drinking water 60-80 parts, edible salt 6-8 parts, vegetable oil 40-50 parts, seasoning 10-12 parts, and spice 8-12 parts. According to the invention, through reasonable use of raw materials and optimized preparation mode, the quality of the prepared sauce is obviously superior to that of the existing sauce, so that the sauce for food can meet the requirements of people on the taste, the overall edible effect of the sauce is obviously improved, the ingredient proportion of the whole sauce is reasonable, the preparation cost is low, the process is simple, and the sauce is worthy of popularization.
Description
Technical Field
The invention relates to the technical field of seasoning sauce preparation, in particular to a seasoning sauce for food and a preparation method thereof.
Background
The seasoning sauce is a sauce-shaped seasoning for coordinating the taste of various foods so as to meet the requirements of eaters, the seasoning sauce has various types and tastes, at present, domestic manufacturers of the seasoning sauce have a plurality of kinds, and the demand of the seasoning sauce is increasing day by day.
With the improvement of living standard, the requirement of people on the taste of food is higher and higher, so that the taste demand of the seasoning sauce for food is further improved, however, the current seasoning sauce for food cannot meet the demand of people, the ingredient of the seasoning sauce is single, the taste is poorer, and the taste of the seasoning sauce for food is further improved.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the seasoning sauce for food and the preparation method thereof, and the defects in the prior art are overcome.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the seasoning sauce for the food comprises the following raw materials in parts by weight: sauce 100-120 parts, shallot 7-9 parts, sugar 2-4 parts, monosodium glutamate 4-6 parts, garlic 20-30 parts, onion 15-25 parts, drinking water 60-80 parts, edible salt 6-8 parts, vegetable oil 40-50 parts, seasoning 10-12 parts, and spice 8-12 parts.
Preferably, the sauce comprises the following raw materials in parts by weight: sauce 100 parts, shallot 7 parts, sugar 2 parts, monosodium glutamate 4 parts, garlic 20 parts, onion 15 parts, drinking water 60 parts, edible salt 6 parts, vegetable oil 40 parts, seasoning 10 parts, and spice 8 parts.
Preferably, the sauce comprises the following raw materials in parts by weight: sauce 110 parts, shallot 8 parts, sugar 3 parts, monosodium glutamate 5 parts, garlic 25 parts, onion 20 parts, drinking water 70 parts, edible salt 7 parts, vegetable oil 45 parts, seasoning 11 parts, and spice 10 parts.
Preferably, the sauce comprises the following raw materials in parts by weight: sauce 120 parts, shallot 9 parts, sugar 4 parts, monosodium glutamate 6 parts, garlic 30 parts, onion 25 parts, drinking water 80 parts, edible salt 8 parts, vegetable oil 50 parts, seasoning 12 parts, and spice 12 parts.
Preferably, the spice is prepared from fennel, pepper, cinnamon, clove, dried orange peel and aniseed according to any proportion.
Preferably, the seasoning consists of light soy sauce, oil-wasting, aromatic vinegar and fermented soya beans, and the weight ratio of the light soy sauce to the oil-wasting to the aromatic vinegar to the fermented soya beans is 1:0.6:0.2: 2.
A preparation method of a seasoning sauce for food comprises the following specific steps:
s1, pouring the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into a pot, stir-frying with strong fire, taking out and cooling, and grinding the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into powder by using grinding equipment to obtain the spice;
s2, pouring vegetable oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the oil, fishing out the shallots after 1-2min, and turning to small fire;
s3, adding sauce into a pot, stir-frying for 30-60S with slow fire, adding garlic and onion, continuously stir-frying for 1-2min, adding drinking water into the pot, stirring uniformly, and then decocting with medium fire;
s4, after decocting for 2-5min, firstly adding spices into the pot and uniformly stirring, and then adding sugar into the pot and uniformly stirring;
s5, after continuously boiling for 5-10min, adding edible salt into the pot, and adding seasonings and stirring uniformly when the thickness of the pot is changed from thin to thick;
s6, stopping heating until the pot is sticky, adding monosodium glutamate, stirring to obtain flavoring sauce, cooling, and bottling.
Preferably, the time for stir-frying the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the aniseed in the step 1 is 2-3 min.
Preferably, the garlic and the onions are stirred into paste by using a stirring device before being added in the step 3.
Preferably, when the flavoring is added in the step 5, the fermented soya beans should be added firstly, then the oil-wasting is added, the aromatic vinegar is added, and finally the light soy sauce is added.
(III) advantageous effects
The invention provides a seasoning sauce for food and a preparation method thereof. The method has the following beneficial effects:
according to the invention, through reasonable use of raw materials and optimized preparation mode, the quality of the prepared sauce is obviously superior to that of the existing sauce, so that the sauce for food can meet the requirements of people on the taste, the overall edible effect of the sauce is obviously improved, the ingredient proportion of the whole sauce is reasonable, the preparation cost is low, the process is simple, and the sauce is worthy of popularization.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides seasoning sauce for food, which comprises the following raw materials in parts by weight: sauce 100 parts, shallot 7 parts, sugar 2 parts, monosodium glutamate 4 parts, garlic 20 parts, onion 15 parts, drinking water 60 parts, edible salt 6 parts, vegetable oil 40 parts, seasoning 10 parts, and spice 8 parts.
Wherein the spice is prepared from fennel, pepper, cinnamon, clove, dried orange peel and star anise according to any proportion; the seasoning consists of light soy sauce, oil-wasting, aromatic vinegar and fermented soya beans, and the weight ratio of the light soy sauce to the oil-wasting to the aromatic vinegar to the fermented soya beans is 1:0.6:0.2: 2.
A preparation method of a seasoning sauce for food comprises the following specific steps:
s1, pouring the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into a pot, stir-frying for 2-3min with strong fire, taking out and cooling, and grinding the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into powder by using grinding equipment to obtain the spice;
s2, pouring vegetable oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the oil, fishing out the shallots after 1-2min, and turning to small fire;
s3, adding sauce into a pot, stir-frying for 30-60S with slow fire, adding garlic and onion (the garlic and the onion need to be stirred into paste by a stirring device before being added), continuously stir-frying for 1-2min, adding drinking water into the pot, uniformly stirring, and then turning to medium fire for decocting;
s4, after decocting for 2-5min, firstly adding spices into the pot and uniformly stirring, and then adding sugar into the pot and uniformly stirring;
s5, continuing to boil for 5-10min, adding edible salt into the pot, adding seasonings when the pot is thick from thin, uniformly stirring, adding fermented soya beans, adding lard, adding aromatic vinegar and adding light soy sauce;
s6, stopping heating until the pot is sticky, adding monosodium glutamate, stirring to obtain flavoring sauce, cooling, and bottling.
Example two:
the embodiment of the invention provides seasoning sauce for food, which comprises the following raw materials in parts by weight: sauce 110 parts, shallot 8 parts, sugar 3 parts, monosodium glutamate 5 parts, garlic 25 parts, onion 20 parts, drinking water 70 parts, edible salt 7 parts, vegetable oil 45 parts, seasoning 11 parts, and spice 10 parts.
Wherein the spice is prepared from fennel, pepper, cinnamon, clove, dried orange peel and star anise according to any proportion; the seasoning consists of light soy sauce, oil-wasting, aromatic vinegar and fermented soya beans, and the weight ratio of the light soy sauce to the oil-wasting to the aromatic vinegar to the fermented soya beans is 1:0.6:0.2: 2.
A preparation method of a seasoning sauce for food comprises the following specific steps:
s1, pouring the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into a pot, stir-frying for 2-3min with strong fire, taking out and cooling, and grinding the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into powder by using grinding equipment to obtain the spice;
s2, pouring vegetable oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the oil, fishing out the shallots after 1-2min, and turning to small fire;
s3, adding sauce into a pot, stir-frying for 30-60S with slow fire, adding garlic and onion (the garlic and the onion need to be stirred into paste by a stirring device before being added), continuously stir-frying for 1-2min, adding drinking water into the pot, uniformly stirring, and then turning to medium fire for decocting;
s4, after decocting for 2-5min, firstly adding spices into the pot and uniformly stirring, and then adding sugar into the pot and uniformly stirring;
s5, continuing to boil for 5-10min, adding edible salt into the pot, adding seasonings when the pot is thick from thin, uniformly stirring, adding fermented soya beans, adding lard, adding aromatic vinegar and adding light soy sauce;
s6, stopping heating until the pot is sticky, adding monosodium glutamate, stirring to obtain flavoring sauce, cooling, and bottling.
Example three:
the embodiment of the invention provides seasoning sauce for food, which comprises the following raw materials in parts by weight: sauce 120 parts, shallot 9 parts, sugar 4 parts, monosodium glutamate 6 parts, garlic 30 parts, onion 25 parts, drinking water 80 parts, edible salt 8 parts, vegetable oil 50 parts, seasoning 12 parts, and spice 12 parts.
Wherein the spice is prepared from fennel, pepper, cinnamon, clove, dried orange peel and star anise according to any proportion; the seasoning consists of light soy sauce, oil-wasting, aromatic vinegar and fermented soya beans, and the weight ratio of the light soy sauce to the oil-wasting to the aromatic vinegar to the fermented soya beans is 1:0.6:0.2: 2.
A preparation method of a seasoning sauce for food comprises the following specific steps:
s1, pouring the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into a pot, stir-frying for 2-3min with strong fire, taking out and cooling, and grinding the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into powder by using grinding equipment to obtain the spice;
s2, pouring vegetable oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the oil, fishing out the shallots after 1-2min, and turning to small fire;
s3, adding sauce into a pot, stir-frying for 30-60S with slow fire, adding garlic and onion (the garlic and the onion need to be stirred into paste by a stirring device before being added), continuously stir-frying for 1-2min, adding drinking water into the pot, uniformly stirring, and then turning to medium fire for decocting;
s4, after decocting for 2-5min, firstly adding spices into the pot and uniformly stirring, and then adding sugar into the pot and uniformly stirring;
s5, continuing to boil for 5-10min, adding edible salt into the pot, adding seasonings when the pot is thick from thin, uniformly stirring, adding fermented soya beans, adding lard, adding aromatic vinegar and adding light soy sauce;
s6, stopping heating until the pot is sticky, adding monosodium glutamate, stirring to obtain flavoring sauce, cooling, and bottling.
According to the invention, through reasonable use of raw materials and optimized preparation mode, the quality of the prepared sauce is obviously superior to that of the existing sauce, so that the sauce for food can meet the requirements of people on the taste, the overall edible effect of the sauce is obviously improved, the ingredient proportion of the whole sauce is reasonable, the preparation cost is low, the process is simple, and the sauce is worthy of popularization.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A seasoning sauce for food, which is characterized in that: the seasoning sauce comprises the following raw materials in parts by weight: sauce 100-120 parts, shallot 7-9 parts, sugar 2-4 parts, monosodium glutamate 4-6 parts, garlic 20-30 parts, onion 15-25 parts, drinking water 60-80 parts, edible salt 6-8 parts, vegetable oil 40-50 parts, seasoning 10-12 parts, and spice 8-12 parts.
2. A seasoning sauce for food use according to claim 1, wherein: the seasoning sauce comprises the following raw materials in parts by weight: sauce 100 parts, shallot 7 parts, sugar 2 parts, monosodium glutamate 4 parts, garlic 20 parts, onion 15 parts, drinking water 60 parts, edible salt 6 parts, vegetable oil 40 parts, seasoning 10 parts, and spice 8 parts.
3. A seasoning sauce for food use according to claim 1, wherein: the seasoning sauce comprises the following raw materials in parts by weight: sauce 110 parts, shallot 8 parts, sugar 3 parts, monosodium glutamate 5 parts, garlic 25 parts, onion 20 parts, drinking water 70 parts, edible salt 7 parts, vegetable oil 45 parts, seasoning 11 parts, and spice 10 parts.
4. A seasoning sauce for food use according to claim 1, wherein: the seasoning sauce comprises the following raw materials in parts by weight: sauce 120 parts, shallot 9 parts, sugar 4 parts, monosodium glutamate 6 parts, garlic 30 parts, onion 25 parts, drinking water 80 parts, edible salt 8 parts, vegetable oil 50 parts, seasoning 12 parts, and spice 12 parts.
5. A seasoning sauce for food use according to claim 1, wherein: the spice is prepared from fennel, pepper, cinnamon, clove, dried orange peel and star anise according to any proportion.
6. A seasoning sauce for food use according to claim 1, wherein: the seasoning consists of light soy sauce, oil-wasting, aromatic vinegar and fermented soya beans, and the weight ratio of the light soy sauce to the oil-wasting to the aromatic vinegar to the fermented soya beans is 1:0.6:0.2: 2.
7. A preparation method of a seasoning sauce for food is characterized by comprising the following steps: the preparation method comprises the following specific steps:
s1, pouring the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into a pot, stir-frying with strong fire, taking out and cooling, and grinding the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise into powder by using grinding equipment to obtain the spice;
s2, pouring vegetable oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the oil, fishing out the shallots after 1-2min, and turning to small fire;
s3, adding sauce into a pot, stir-frying for 30-60S with slow fire, adding garlic and onion, continuously stir-frying for 1-2min, adding drinking water into the pot, stirring uniformly, and then decocting with medium fire;
s4, after decocting for 2-5min, firstly adding spices into the pot and uniformly stirring, and then adding sugar into the pot and uniformly stirring;
s5, after continuously boiling for 5-10min, adding edible salt into the pot, and adding seasonings and stirring uniformly when the thickness of the pot is changed from thin to thick;
s6, stopping heating until the pot is sticky, adding monosodium glutamate, stirring to obtain flavoring sauce, cooling, and bottling.
8. The method for preparing a ketchup for food according to claim 7, characterized in that: in the step 1, the fennel, the pepper, the cinnamon, the clove, the dried orange peel and the star anise are poured into a pot and stir-fried for 2-3min with strong fire.
9. The method for preparing a ketchup for food according to claim 7, characterized in that: in the step 3, the garlic and the onions are stirred into paste by using a stirring device before being added.
10. The method for preparing a ketchup for food according to claim 7, characterized in that: when the seasoning is added in the step 5, the fermented soya beans should be added firstly, then the oil-wasting is added, the aromatic vinegar is added, and finally the light soy sauce is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010501790.7A CN111543623A (en) | 2020-06-04 | 2020-06-04 | Seasoning sauce for food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010501790.7A CN111543623A (en) | 2020-06-04 | 2020-06-04 | Seasoning sauce for food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543623A true CN111543623A (en) | 2020-08-18 |
Family
ID=71999783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010501790.7A Withdrawn CN111543623A (en) | 2020-06-04 | 2020-06-04 | Seasoning sauce for food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543623A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535275A (en) * | 2020-12-10 | 2021-03-23 | 淮北师范大学 | Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity |
-
2020
- 2020-06-04 CN CN202010501790.7A patent/CN111543623A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535275A (en) * | 2020-12-10 | 2021-03-23 | 淮北师范大学 | Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630987B (en) | Instant soup and preparation method thereof | |
| CN103445127A (en) | Condiment sauce and manufacturing method thereof | |
| CN101396140A (en) | Method of making dumpling | |
| CN111543623A (en) | Seasoning sauce for food and preparation method thereof | |
| CN103229990A (en) | Lamium barbatum spicy sauce and preparation method thereof | |
| CN102246949A (en) | Method for preparing chili sauce | |
| CN104738539A (en) | A production method of shii-take meat paste | |
| CN103907901A (en) | Instant chutney and preparation method thereof | |
| CN100521981C (en) | Beef radish tin and production thereof | |
| CN101057657B (en) | Korean thick chilli paste and its preparing process | |
| KR20110122892A (en) | Seaweed seaweed source and manufacturing methods and manufacturing methods | |
| CN113812597A (en) | Sauce for stewing fish in iron pan and preparation method thereof | |
| CN1237899C (en) | Gravy essence and its production process and usage | |
| KR20160135921A (en) | Method of manufacturing the source for the side dish of material | |
| CN101731554A (en) | Boiling soup bases of flavored spiced beef | |
| CN102273615A (en) | Red oil chili sauce and preparation method thereof | |
| CN104997051A (en) | Bamboo shoot spicy chicken and preparation method thereof | |
| CN104106787A (en) | Production process of instant noodle seasoning | |
| CN1265729C (en) | Flavor baked lamb and its cooking method | |
| CN101278725B (en) | Spicy wine condiment and preparation method thereof | |
| CN1194632C (en) | Manufacturing method of hot and numb flavour seasoning | |
| CN103766940B (en) | The production method of Sauted meat shreds with soy bean paste can be facilitated by microwave | |
| CN103734689B (en) | Fennel all-match sauce and preparation method thereof | |
| CN108576748A (en) | A kind of hot pepper dipped water and preparation method thereof | |
| JP2002330721A (en) | Method for producing warm noodle sauce soup of thin wheat noodle |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200818 |
|
| WW01 | Invention patent application withdrawn after publication |