CN114145445A - Preserved meat hot and spicy sauce - Google Patents

Abstract

The spicy preserved meat sauce is a mixture of preserved meat and chili sauce, and is prepared by repeatedly stir-frying preserved meat and dry red chili powder serving as main raw materials and a plurality of auxiliary materials including ginger powder, chicken essence, peanuts, sesame, pepper, aniseed, tsaoko amomum fruits, thick broad-bean sauce, sugar, garlic and the like in hot oil.

Description

Preserved meat hot and spicy sauce

Technical Field

The invention relates to a table food, in particular to a preserved meat hot and spicy sauce.

Background

The chili sauce is deeply loved by people as a table food, particularly, the south of China has variable overcast and rainy days and humid climate, and the chili sauce has remarkable cold dispelling and dampness removing effects. The chili sauce in the current market provides spicy taste to people and has no other taste, so people who like the chili sauce also hope to eat multi-taste and multi-effect chili sauce.

Disclosure of Invention

The invention aims to make up the defect that the existing chili sauce is not rich in functions, and provides the chili sauce with the taste of preserved meat. There are data showing that "bacon is a specialty in the middle and western regions of Sichuan, Guizhou, Shaanxi, Hunan, Hubei, etc., and has been in history for thousands of years. It is recorded that as early as two thousand years ago, Zhanglu called Hanning king, wen cang nan Xia Ching, and when going through the Han Zhong hong Temple pond, Han Zhong people waited for him with high-quality preserved pork; furthermore, Qingguang Shuang for twenty-six years, Cixi Taihou carrying Guang emperor to refuge Xian, chihui from Shannan province to go to tribute with preserved meat for imperial use, Cixi Shi after eating. The traditional habit of processing and making preserved meat is not only long-term but also common. Selecting cypress branch, sugarcane peel, Chinese toon bark or firewood, slowly smoking and baking with fire, and then hanging up and slowly smoking with firework. The smoked preserved meat has the advantages of consistent exterior and interior, cooked and sliced meat, transparency, brightness, bright color, yellow and red inner parts, mellow taste, fat and no greasy taste, no tooth stuffing after being thinned, unique flavor, and functions of appetizing, cold dispelling, digestion promoting and the like. The Shannan preserved meat keeps the characteristics of good color, smell, taste and shape, and has the praise of 'one-family-boiled meat with bouquet'. The preserved meat chili sauce is easy to store due to the characteristic that the preserved meat has long-term storage but is not rotten due to the processing of the special production process of the preserved meat. The adoption of the bacon to prepare the chili sauce also solves the expectation of people on the taste of the chili sauce, which is the original intention of the invention.

The invention adopts the stir-frying method of mixing preserved meat and dry red pepper powder particles according to a certain proportion and using edible oil. The spicy preserved meat sauce is a mixture of preserved meat and chili sauce, and is prepared by taking preserved meat and dry red chili powder as main materials, taking a plurality of auxiliary materials such as ginger powder, chicken essence, peanuts, sesame, pepper, anise, tsaoko cardamom, thick broad-bean sauce, sugar, garlic and the like as seasoning materials, and repeatedly stir-frying the seasoning materials by hot oil. The auxiliary materials can be selected completely or only part of the auxiliary materials can be selected to adjust different tastes.

Putting the mixture of cooked hot oil, preserved pork, dry red pepper powder and auxiliary materials into a pot, repeatedly stir-frying with slow fire until the fragrance of the pepper mixture comes out, cooling, bottling and sealing.

Detailed Description

10-20% of bacon, 40-80% of dry red chili powder (particles) and 20% of auxiliary materials (ginger powder, chicken essence, peanut, sesame, pepper, anise, thick broad-bean sauce and sugar) are poured into a pot and fried by small fire to be heated, cooked edible oil is poured into the pot, the oil surface is easy to permeate the mixture of the chili powder and the auxiliary materials by one finger height, the mixture of the bacon and the auxiliary materials accounts for 1 kg, the weight of the chili powder determines whether the chili sauce is slightly spicy or extremely spicy, wherein the ginger powder, the peanut, the sesame, the pepper, the anise and the thick broad-bean sauce in the auxiliary materials are put into the pot when being fried, and the auxiliary materials of the chicken essence and the sugar are put into the pot when being taken out quickly. Repeatedly stir-frying the chili mixture by small fire, wherein the auxiliary materials are not completely put into the pot to be fried at the beginning according to experience, but different auxiliary materials are put into different frying stages to be fried, so that the chili mixture with the best quality and taste can be fried, the chili mixture is repeatedly stir-fried until the fragrance comes out, and the chili mixture is bottled and sealed after being cooled in the air. Different auxiliary materials are added according to the frying time period to achieve specific taste, and the amount of the chili powder determines whether the chili sauce is slightly spicy or extremely spicy.

Claims (1)

1. The preserved meat hot and spicy sauce is a mixture of preserved meat and chili sauce, and is characterized in that the preserved meat hot and spicy sauce is prepared by repeatedly stir-frying preserved meat, edible oil and dry red chili powder serving as main raw materials and ginger powder, chicken essence, peanuts, sesame, pepper, aniseed, tsaoko amomum fruit, broad bean paste, sugar, garlic and the like serving as auxiliary materials in hot oil.