CN111700261A - Granular hot and spicy sauce and preparation method thereof - Google Patents
Granular hot and spicy sauce and preparation method thereof Download PDFInfo
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- CN111700261A CN111700261A CN202010445530.2A CN202010445530A CN111700261A CN 111700261 A CN111700261 A CN 111700261A CN 202010445530 A CN202010445530 A CN 202010445530A CN 111700261 A CN111700261 A CN 111700261A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000008187 granular material Substances 0.000 claims abstract description 52
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 34
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 26
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 25
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 25
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 25
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 23
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 240000003889 Piper guineense Species 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 235000015278 beef Nutrition 0.000 claims abstract description 14
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 241000237502 Ostreidae Species 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000020636 oyster Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
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- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
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- 240000009087 Crescentia cujete Species 0.000 claims abstract description 5
- 235000005983 Crescentia cujete Nutrition 0.000 claims abstract description 5
- 235000009797 Lagenaria vulgaris Nutrition 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 150000002496 iodine Chemical class 0.000 claims abstract description 4
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000233855 Orchidaceae Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 241000758706 Piperaceae Species 0.000 claims description 5
- 244000059800 Amomum compactum Species 0.000 claims description 4
- 235000016426 Amomum compactum Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 240000001844 Capsicum baccatum Species 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000010304 firing Methods 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 244000040738 Sesamum orientale Species 0.000 claims 7
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 241000234282 Allium Species 0.000 abstract 2
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 16
- 238000000034 method Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention relates to a preparation method of granular hot and spicy sauce and the hot and spicy sauce, wherein the preparation method of the granular hot and spicy sauce comprises the following steps: preparing materials in the step (1): weighing the following components in parts by weight: 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dried mushroom granules, 500 parts of black fermented soya beans, 75-100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 400 parts of zhangxiang sauce, 500 parts of sesame sauce, 300 parts of dried green onion, 200 parts of minced garlic, 75-100 parts of dried pepper, 15-20 parts of thirteen-spice powder bag, 30-50 parts of dried flower pepper, 10-20 parts of anise, 10-20 parts of cardamom, 15-30 parts of calabash fruit, 30-50 parts of ginger slices, 20-30 parts of white sesame seeds, 30-50 parts of onion sections, 150 parts of iodine salt, 150 parts of oyster oil and 150 parts of white sugar. The invention has the following beneficial effects: the whole spicy sauce material adopts peanut butter, zhangzhen sauce and sesame sauce, the multiple sauce materials can effectively improve the layering sense of the taste of the spicy sauce, and meanwhile, the multiple sauce materials can be fully mixed through mild fire and long-time stirring.
Description
Technical Field
The invention relates to the technical field of hot and spicy sauce production, and particularly relates to a preparation method of a granular hot and spicy sauce and the hot and spicy sauce.
Background
The spicy sauce is prepared by combining the traditional process of adopting famous snack bean curd flower to dip water with an advanced scientific preservation technology and carefully selecting pepper, sesame, vegetable oil and rare natural spices, and has the characteristics of Sichuan spicy flavor, delicious color, long aftertaste, rich nutrition and the functions of appetizing, tonifying spleen and promoting appetite. Is an ideal seasoning for cooking various Sichuan dishes, various cold dishes and cooked wheaten foods, and is a convenient and good product for home and travel.
The existing hot and spicy sauce needs to be prepared and fried step by step in the frying process, a user needs to remember the material preparation sequence, so that the hot and spicy sauce cannot be widely applied to the public, and in the eating process, a plurality of main materials such as dried pepper and aniseed are smashed and mixed into the hot and spicy sauce, so that the main materials are spread in the oral cavity in the eating process, and the eating is influenced.
Disclosure of Invention
The invention aims to provide a preparation method of granular hot and spicy sauce and the hot and spicy sauce, which solve the problems that the conventional hot and spicy sauce proposed in the background art needs to be prepared and fried step by step in a frying process, a user needs to remember the blending sequence, so that the sauce cannot be generally applied to the public, and in eating, a plurality of main ingredients such as dried peppers and anises are smashed and mixed into the hot and spicy sauce, so that the main ingredients are distributed in the oral cavity in eating, and eating is influenced.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of granular hot and spicy sauce and the hot and spicy sauce, the preparation method of the granular hot and spicy sauce comprises the following steps: (1) preparing materials, (2) preparing materials, (3) frying the spicy sauce; wherein the content of the first and second substances,
preparing materials in the step (1): weighing the following components in parts by weight: 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dry shiitake granules, 500 parts of black fermented soya bean, 75-100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dry green onion, 200 parts of minced garlic, 75-100 parts of dry pepper, 15-20 parts of thirteen-spice powder bag, 30-50 parts of dry flower pepper, 10-20 parts of anise, 10-20 parts of cardamom, 15-30 parts of calabash fruit, 30-50 parts of ginger slices, 20-30 parts of white sesame, 30-50 parts of onion sections, 150 parts of iodine salt, 150 parts of oyster oil and 200 parts of white sugar;
the step (2) comprises the following steps: heating a frying pan, introducing edible oil, heating the edible oil to 170-200 ℃, pouring dried hot peppers, dried Chinese prickly ash, aniseed, round cardamom, pod orchid, ginger slices and onion sections, stirring the edible oil for 3-5 minutes, continuously heating the edible oil, heating the edible oil to 230-250 ℃, heating for 10-30 seconds, turning off the fire, taking out the auxiliary materials by using a strainer, and leaving the edible oil;
and (3) frying the spicy sauce in the step (3): sequentially pouring peanut butter, zhanghou sauce and sesame sauce into the cooked edible oil, sequentially pouring iodized salt, oyster sauce and white sugar, firing with slow fire, keeping the oil temperature at 130-150 ℃, pushing the sauce clockwise for 30-50 minutes, fully mixing the sauce and the edible oil, pouring fresh red pepper, beef granules, peanut granules, dried mushroom granules, black fermented soya beans, hawthorn granules, dried scallion, thirteen-spice powder bags and white sesame, heating a frying pot, keeping the oil temperature at 180-220 ℃, frying for 7-10 minutes, and finishing frying the granular spicy sauce.
Preferably, the fresh red peppers adopt pod peppers, two-twig peppers and millet peppers, and the ratio of the chilli sauce in the fresh red peppers is 4: 4: 2.
preferably, the white sesame and the peanut kernels are crushed after being fried.
Preferably, the edible oil is peanut oil.
Preferably, the beef granules, the peanut granules, the dried mushroom granules, the minced garlic and the hawthorn granules are 150-200 meshes.
Preferably, the fresh red pepper is crushed by a wall breaking machine.
Preferably, the optimal mixture ratio of the granular spicy sauce is 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dried mushroom granules, 500 parts of black fermented soya beans, 100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dried green onion, 300 parts of minced garlic, 100 parts of dried pepper, 20 parts of thirteen-spice powder bags, 50 parts of dried pepper, 20 parts of star anise, 20 parts of round cardamom, 30 parts of calabash fruits, 50 parts of ginger slices, 30 parts of white sesame seeds, 50 parts of onion sections, 150 parts of iodized salt, 150 parts of oyster sauce and 200 parts of white sugar.
Compared with the prior art, the invention has the following beneficial effects:
the whole spicy sauce material adopts peanut sauce, zhangzhen sauce and sesame sauce, the multiple sauce materials can effectively improve the layering sense of the taste of the spicy sauce, meanwhile, the multiple sauce materials can be fully mixed through mild fire and long-time stirring, the possibility of pot bottom pasting and caking of the sauce materials in frying can be effectively guaranteed, meanwhile, the fresh red chili, beef grains, peanut grains, dried mushroom grains, minced garlic and hawthorn grains are taken as granular edible substances of the granular spicy sauce, the crushing degree is high, the spicy sauce material is suitable for being eaten by various crowds, and meanwhile, the cardamom and the pod orchid fruit can be eaten as spices and have the capabilities of invigorating stomach and helping digestion.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, 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 invention provides a technical scheme that: a preparation method of granular hot and spicy sauce and the hot and spicy sauce, the preparation method of the granular hot and spicy sauce comprises the following steps: (1) preparing materials, (2) preparing materials, (3) frying the spicy sauce; wherein the content of the first and second substances,
preparing materials in step (1): weighing the following components in parts by weight: 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dry shiitake granules, 500 parts of black fermented soya bean, 75-100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dry green onion, 200 parts of minced garlic, 75-100 parts of dry pepper, 15-20 parts of thirteen-spice powder bag, 30-50 parts of dry flower pepper, 10-20 parts of anise, 10-20 parts of cardamom, 15-30 parts of calabash fruit, 30-50 parts of ginger slices, 20-30 parts of white sesame, 30-50 parts of onion sections, 150 parts of iodine salt, 150 parts of oyster oil and 200 parts of white sugar;
step (2) batching: heating a frying pan, introducing edible oil, heating the edible oil to 170-200 ℃, pouring dried hot peppers, dried Chinese prickly ash, aniseed, round cardamom, pod orchid, ginger slices and onion sections, stirring the edible oil for 3-5 minutes, continuously heating the edible oil, heating the edible oil to 230-250 ℃, heating for 10-30 seconds, turning off the fire, taking out the auxiliary materials by using a strainer, and leaving the edible oil;
frying the spicy sauce in the step (3): sequentially pouring peanut butter, zhanghou sauce and sesame sauce into the cooked edible oil, sequentially pouring iodized salt, oyster sauce and white sugar, firing with slow fire, keeping the oil temperature at 130-150 ℃, pushing the sauce clockwise for 30-50 minutes, fully mixing the sauce and the edible oil, pouring fresh red pepper, beef granules, peanut granules, dried mushroom granules, black fermented soya beans, hawthorn granules, dried scallion, thirteen-spice powder bags and white sesame, heating a frying pot, keeping the oil temperature at 180-220 ℃, frying for 7-10 minutes, and finishing frying the granular spicy sauce;
the fresh red peppers adopt pod peppers, two-vitex chili pepper and millet pepper, and the ratio of the chilli sauce in the fresh red peppers is 4: 4: 2.
the white sesame and the peanut kernels are crushed after being fried.
The edible oil is peanut oil.
The beef granules, the peanut granules, the dried mushroom granules, the minced garlic and the hawthorn granules are 150-mesh and 200-mesh.
Crushing the fresh red peppers by adopting a wall breaking machine.
The optimal mixture ratio of the granular spicy sauce is 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dried mushroom granules, 500 parts of black fermented soya beans, 100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dried green onion, 300 parts of minced garlic, 100 parts of dried red pepper, 20 parts of thirteen-spice powder bags, 50 parts of dried pepper, 20 parts of star anise, 20 parts of cardamom, 30 parts of pod orchid fruit, 50 parts of ginger slices, 30 parts of white sesame seeds, 50 parts of onion sections, 150 parts of iodized salt, 150 parts of oyster sauce and 200 parts of white sugar.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (7)
1. A preparation method of granular hot and spicy sauce and the hot and spicy sauce, the preparation method of the granular hot and spicy sauce comprises the following steps: (1) preparing materials, (2) preparing materials, (3) frying the spicy sauce; wherein the content of the first and second substances,
preparing materials in the step (1): weighing the following components in parts by weight: 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dry shiitake granules, 500 parts of black fermented soya bean, 75-100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dry green onion, 200 parts of minced garlic, 75-100 parts of dry pepper, 15-20 parts of thirteen-spice powder bag, 30-50 parts of dry flower pepper, 10-20 parts of anise, 10-20 parts of cardamom, 15-30 parts of calabash fruit, 30-50 parts of ginger slices, 20-30 parts of white sesame, 30-50 parts of onion sections, 150 parts of iodine salt, 150 parts of oyster oil and 200 parts of white sugar;
the step (2) comprises the following steps: heating a frying pan, introducing edible oil, heating the edible oil to 170-200 ℃, pouring dried hot peppers, dried Chinese prickly ash, aniseed, round cardamom, pod orchid, ginger slices and onion sections, stirring the edible oil for 3-5 minutes, continuously heating the edible oil, heating the edible oil to 230-250 ℃, heating for 10-30 seconds, turning off the fire, taking out the auxiliary materials by using a strainer, and leaving the edible oil;
and (3) frying the spicy sauce in the step (3): sequentially pouring peanut butter, zhanghou sauce and sesame sauce into the cooked edible oil, sequentially pouring iodized salt, oyster sauce and white sugar, firing with slow fire, keeping the oil temperature at 130-150 ℃, pushing the sauce clockwise for 30-50 minutes, fully mixing the sauce and the edible oil, pouring fresh red pepper, beef granules, peanut granules, dried mushroom granules, black fermented soya beans, hawthorn granules, dried scallion, thirteen-spice powder bags and white sesame, heating a frying pot, keeping the oil temperature at 180-220 ℃, frying for 7-10 minutes, and finishing frying the granular spicy sauce.
2. The preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: the fresh red peppers adopt pod peppers, two-twig peppers and millet peppers, and the ratio of chilli sauce in the fresh red peppers is 4: 4: 2.
3. the preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: the white sesame and the peanut kernels are crushed after being fried.
4. The preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: the edible oil is peanut oil.
5. The preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: the beef granules, the peanut granules, the dried mushroom granules, the minced garlic and the hawthorn granules are 150-mesh and 200-mesh.
6. The preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: and crushing the fresh red peppers by using a wall breaking machine.
7. The preparation method of the granular hot and spicy sauce and the hot and spicy sauce according to claim 1 are characterized in that: the optimal mixture ratio of the granular spicy sauce is 1000 parts of fresh red pepper, 500 parts of beef granules, 200 parts of dried mushroom granules, 500 parts of black fermented soya beans, 100 parts of hawthorn granules, 300 parts of peanut granules, 3000 parts of edible oil, 500 parts of peanut sauce, 500 parts of zhangxiang sauce, 300 parts of sesame sauce, 300 parts of dried green onion, 300 parts of minced garlic, 100 parts of dried chili, 20 parts of thirteen-spice powder bags, 50 parts of dried pepper, 20 parts of star anise, 20 parts of cardamom, 30 parts of pod orchid fruit, 50 parts of ginger slices, 30 parts of white sesame seeds, 50 parts of onion sections, 150 parts of iodized salt, 150 parts of oyster sauce and 200 parts of white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010445530.2A CN111700261A (en) | 2020-05-24 | 2020-05-24 | Granular hot and spicy sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010445530.2A CN111700261A (en) | 2020-05-24 | 2020-05-24 | Granular hot and spicy sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111700261A true CN111700261A (en) | 2020-09-25 |
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| CN202010445530.2A Pending CN111700261A (en) | 2020-05-24 | 2020-05-24 | Granular hot and spicy sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471488A (en) * | 2020-11-03 | 2021-03-12 | 陈志勇 | Soy sauce flavor type chili sauce and preparation method thereof |
| CN113491328A (en) * | 2021-05-20 | 2021-10-12 | 福州嘉澍生物科技有限公司 | Preparation process of hypsizygus marmoreus chilli sauce |
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Application publication date: 20200925 |