CN114403360A - Making process of sour and sweet seasoning sauce - Google Patents
Making process of sour and sweet seasoning sauce Download PDFInfo
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- CN114403360A CN114403360A CN202210117493.1A CN202210117493A CN114403360A CN 114403360 A CN114403360 A CN 114403360A CN 202210117493 A CN202210117493 A CN 202210117493A CN 114403360 A CN114403360 A CN 114403360A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 54
- 239000010935 stainless steel Substances 0.000 claims abstract description 54
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 230000002335 preservative effect Effects 0.000 claims abstract description 21
- 240000007232 Illicium verum Species 0.000 claims abstract description 16
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- 238000007789 sealing Methods 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 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 description 19
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000011435 rock Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 240000002470 Amphicarpaea bracteata Species 0.000 claims description 4
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000021551 crystal sugar Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 22
- 235000013305 food Nutrition 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000004280 healthy diet Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000012771 pancakes Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000020930 dietary requirements Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation process of sour and sweet sauce, which comprises the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting; s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film; s2: weighing 500g of soybeans, 2g of star anises and 2g of fennel; the preparation process has the beneficial effects that the preparation process is researched and improved on the processing flow and the food material proportion, multiple food materials and seasonings are carefully selected, the fermentation technology is scientifically utilized, the nutrition of the food materials is preserved to the maximum extent, the taste of the food materials is fully fused, the sauce with mellow and sweet taste is prepared on the basis of preserving the nutritional value of the food materials, the sauce can be independently used as the sauce for eating, and can also be used for processing foods such as battercake, shredded cake and the like, the sauce is sour, sweet and delicious, the appetite can be promoted, the digestion is promoted, the market blank is filled, the taste requirements of the masses are met, and the healthy diet is promoted.
Description
Technical Field
The invention relates to the technical field of sauce processing, in particular to a preparation process of sour and sweet seasoning sauce.
Background
The sauce is a pasty seasoning prepared from beans, wheat flour, fruits, meat, fish and shrimp as main raw materials. It originates in China and has a long history. The common seasoning sauce of Chinese people is divided into sweet flour sauce which takes wheat flour as a main raw material and broad bean sauce which takes beans as a main raw material; seasonings such as meat paste, fish paste and jam have also been developed. With the improvement of the dietary structure, sauce is added into battercake fruits and shredded pancakes for seasoning, so that the battercake fruits and shredded pancakes are fashionable, the sour-sweet sauce used in the current market is prepared by simply stirring and mixing soybean sauce and acetic acid raw materials, the manufacturing process is rough, the taste lacks mellow fragrance and sweet taste, and the dietary requirements of the public cannot be met.
Disclosure of Invention
The invention aims to solve the problems, designs a preparation process of sour-sweet sauce, and solves the problems that the existing product is prepared by simply stirring and mixing soybean paste and acetic acid raw materials, the preparation process is rough, the taste lacks mellow fragrance and sweet taste, and the dietary requirements of the masses cannot be met.
The technical scheme of the invention for realizing the aim is as follows: 1. a preparation process of sour and sweet sauce is characterized by comprising the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting;
s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film;
s2: weighing 500g of soybeans, 2g of star anises, 2g of fennel, 20g of ginger, 20g of rock sugar, 250g of flour, mature vinegar and a plurality of table salts;
s3: putting 500g of cleaned soybeans into a frying pan, adding 2g of star anise, 2g of fennel, 20g of ginger and 20g of rock sugar, measuring 2000ml of water by using a measuring cup, adding the water into the frying pan, heating the soybeans by slow fire until the soybeans are completely cooked, putting the soybeans into a stainless steel basin, standing the stainless steel basin to normal temperature, picking out the star anise, adding 250g of flour, fully stirring the flour by using a stainless steel spoon, sealing the stainless steel basin by using a preservative film, and fermenting for 10 days;
s4: adding 20g of white sugar, fully stirring, sealing by using a preservative film, fermenting for 10 days, adding 20g of white sugar again, sealing by using the preservative film, fermenting for 10 days, adding 20g of white sugar again, fully stirring, sealing again, fermenting for 20 days, and taking out.
S5: taking the semi-finished product out of the stainless steel basin, placing in a frying pan, measuring 2500ml of water by using a cup, adding, heating with slow fire, stirring with a stainless steel spoon, adding mature vinegar after boiling, fully stirring, adding water starch, continuing heating with slow fire until the mixture is viscous, and standing to normal temperature.
Preferably, the stainless steel basin and the stainless steel spoon in the step S1 need to be sterilized by spraying with 42-55% white spirit, and the stainless steel basin can be replaced by a ceramic pot, so that plastic and aluminum containers cannot be used.
Preferably, in step S3, before heating with slow fire, the mixture is soaked in clean water for 1-3 hours.
Preferably, the flour added in the step S3 can be replaced by corn starch or sweet potato powder.
Preferably, the flour is added into the step S3, and after being stirred and sealed, the mixture can be continuously exposed to the sun.
Preferably, if the caking phenomenon occurs in the step S3, the cake may be cut with a knife or broken with a hammer, and then the mixture may be decocted with water.
Preferably, the white sugar in the step S4 can be replaced by rock sugar, and a sweetener can also be used.
Preferably, in step S5, before the finished product is placed in a frying pan, 350ml of edible oil, 150 g of fine meat, 10g of sesame, 10g of ground peanut and 20g of mashed garlic are added into the frying pan for quick flavor.
According to the technology for making the sour-sweet seasoning sauce, research and improvement are conducted on the processing flow and the food material proportion, multiple food materials and seasonings are carefully selected, the fermentation technology is scientifically utilized, the nutrition of the food materials is preserved to the maximum extent, the taste of the food materials is fully fused, the sauce materials with mellow fragrance and sweet taste are prepared on the basis of preserving the nutritional value of the food materials, the sauce materials can be independently used for being eaten, and can also be used for processing food such as battercake, shredded cake and the like, the sour-sweet taste is good, the appetite can be promoted, the digestion is promoted, the market blank is filled, the taste requirements of the masses are met, and the healthy diet is promoted.
Detailed Description
The invention is described in detail below, and a preparation process of sour and sweet sauce comprises the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting; s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film; s2: weighing 500g of soybeans, 2g of star anises, 2g of fennel, 20g of ginger, 20g of rock sugar, 250g of flour, mature vinegar and a plurality of table salts; s3: putting 500g of cleaned soybeans into a frying pan, adding 2g of star anise, 2g of fennel, 20g of ginger and 20g of rock sugar, measuring 2000ml of water by using a measuring cup, adding the water into the frying pan, heating the soybeans by slow fire until the soybeans are completely cooked, putting the soybeans into a stainless steel basin, standing the stainless steel basin to normal temperature, picking out the star anise, adding 250g of flour, fully stirring the flour by using a stainless steel spoon, sealing the stainless steel basin by using a preservative film, and fermenting for 10 days; s4: adding 20g of white sugar, fully stirring, sealing by using a preservative film, fermenting for 10 days, adding 20g of white sugar again, sealing by using the preservative film, fermenting for 10 days, adding 20g of white sugar again, fully stirring, sealing again, fermenting for 20 days, and taking out; s5: taking the semi-finished product out of a stainless steel basin, placing the semi-finished product in a frying pan, measuring 2500ml of water by using a measuring cup, adding the water, heating with slow fire, stirring with a stainless steel spoon, adding mature vinegar after boiling, fully stirring, adding water starch, continuing heating with slow fire until the mixture is viscous, and standing to normal temperature; the stainless steel basin and the stainless steel spoon in the step S1 need to be sprayed with 42-55% white spirit for disinfection, the stainless steel basin can be replaced by a ceramic pot, and plastic and aluminum containers cannot be used; in the step S3, soaking the raw materials in clear water for 1-3 hours before heating the raw materials with slow fire; the flour added in the step S3 can be replaced by corn starch or sweet potato powder and the like; in the step S3, flour is added, stirred and sealed, and then the mixture can be placed under the sunshine for continuous exposure; if the caking phenomenon occurs in the step S3, the caking phenomenon can be cut into pieces by a knife or broken by an iron hammer, and then the water is added for boiling; in the step S4, the white sugar can be replaced by rock sugar, and a sweetening agent can also be used; in the step S5, before the finished product is placed in a frying pan, 350ml of edible oil, 150 g of fine meat, 10g of sesame, 10g of ground peanut and 20g of mashed garlic are added into the frying pan for quick flavor.
The implementation scheme is characterized by comprising the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting; s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film; s2: weighing 500g of soybeans, 2g of star anises, 2g of fennel, 20g of ginger, 20g of rock sugar, 250g of flour, mature vinegar and a plurality of table salts; s3: putting 500g of cleaned soybeans into a frying pan, adding 2g of star anise, 2g of fennel, 20g of ginger and 20g of rock sugar, measuring 2000ml of water by using a measuring cup, adding the water into the frying pan, heating the soybeans by slow fire until the soybeans are completely cooked, putting the soybeans into a stainless steel basin, standing the stainless steel basin to normal temperature, picking out the star anise, adding 250g of flour, fully stirring the flour by using a stainless steel spoon, sealing the stainless steel basin by using a preservative film, and fermenting for 10 days; s4: adding 20g of white sugar, fully stirring, sealing by using a preservative film, fermenting for 10 days, adding 20g of white sugar again, sealing by using the preservative film, fermenting for 10 days, adding 20g of white sugar again, fully stirring, sealing again, fermenting for 20 days, and taking out. S5: taking the semi-finished product out of a stainless steel basin, placing the semi-finished product in a frying pan, measuring 2500ml of water by using a measuring cup, adding the water, heating with slow fire, stirring with a stainless steel spoon, adding mature vinegar after boiling, fully stirring, adding water starch, continuing heating with slow fire until the mixture is viscous, and standing to normal temperature; the preparation process is researched and improved on the aspects of processing flow and food material proportion, multiple food materials and seasonings are carefully selected, a fermentation technology is scientifically utilized, the nutrition of the food materials is stored to the maximum extent, the taste of the food materials is fully fused, the sauce materials with mellow flavor and sweet taste are prepared on the basis of storing the nutritional value of the food materials, the sauce materials can be independently used as the sauce materials for eating, can also be used for processing food such as battercake, shredded pancake and the like, are sour, sweet and delicious, can stimulate appetite, promote digestion, fill up the market blank, meet the taste requirements of the masses and promote healthy diet.
The following steps, the detailed means of the operations, which are well known in the art, are referred to in the following steps, and the following mainly describes the workflow and the process.
Example (b):
by integrating the whole content, the scheme is a manufacturing process of sour and sweet sauce, which comprises the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting;
s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film;
s2: weighing 500g of soybeans, 2g of star anises, 2g of fennel, 20g of ginger, 20g of rock sugar, 250g of flour, mature vinegar and a plurality of table salts;
s3: putting 500g of cleaned soybeans into a frying pan, adding 2g of star anise, 2g of fennel, 20g of ginger and 20g of rock sugar, measuring 2000ml of water by using a measuring cup, adding the water into the frying pan, heating the soybeans by slow fire until the soybeans are completely cooked, putting the soybeans into a stainless steel basin, standing the stainless steel basin to normal temperature, picking out the star anise, adding 250g of flour, fully stirring the flour by using a stainless steel spoon, sealing the stainless steel basin by using a preservative film, and fermenting for 10 days;
s4: adding 20g of white sugar, fully stirring, sealing by using a preservative film, fermenting for 10 days, adding 20g of white sugar again, sealing by using the preservative film, fermenting for 10 days, adding 20g of white sugar again, fully stirring, sealing again, fermenting for 20 days, and taking out.
S5: taking the semi-finished product out of the stainless steel basin, placing in a frying pan, measuring 2500ml of water by using a cup, adding, heating with slow fire, stirring with a stainless steel spoon, adding mature vinegar after boiling, fully stirring, adding water starch, continuing heating with slow fire until the mixture is viscous, and standing to normal temperature.
In the specific implementation process, it is worth particularly pointing out that the stainless steel basin and the stainless steel spoon in the step S1 in the present case need to be sprayed with 42-55% of white spirit for sterilization, the stainless steel basin can be replaced by a ceramic pot, and plastic and aluminum containers cannot be used;
wherein, in the step S3, the mixture is soaked in clean water for 1 to 3 hours before being heated by slow fire;
meanwhile, the flour added in step S3 may be replaced with corn starch or sweet potato flour, etc.
It is important to point out that the flour is added in the step S3, and after being stirred and sealed, the flour can be placed under the sun for continuous exposure so as to obtain a better fermentation effect, so that the food materials are fully fermented, and the value of the food materials is utilized to the maximum extent.
Wherein, if the caking phenomenon occurs in the step S3, the raw materials can be cut into pieces by a knife or broken by an iron hammer, and then the raw materials are added with water for decoction;
in the step S4, the white sugar can be replaced by rock sugar, and a sweetening agent can also be used to improve the aftertaste;
in step S5, before the finished product is placed in a frying pan, 350ml of edible oil, 150 g of fine meat, 10g of sesame, 10g of ground peanut and 20g of mashed garlic are added into the frying pan to promote the whole mellow taste.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.
Claims (8)
1. A preparation process of sour and sweet sauce is characterized by comprising the following operation steps: step S1, tool preparation; step S2, weighing raw materials; step S3, primary processing; step S4, turning over the vat for fermentation; step S5, decocting;
s1: preparing an electronic scale, a graduated measuring cup, a stainless steel basin, a stainless steel spoon, a frying pan, a steamer and a preservative film;
s2: weighing 500g of soybeans, 2g of star anises, 2g of fennel, 20g of ginger, 20g of rock sugar, 250g of flour, mature vinegar and a plurality of table salts;
s3: putting 500g of cleaned soybeans into a frying pan, adding 2g of star anise, 2g of fennel, 20g of ginger and 20g of rock sugar, measuring 2000ml of water by using a measuring cup, adding the water into the frying pan, heating the soybeans by slow fire until the soybeans are completely cooked, putting the soybeans into a stainless steel basin, standing the stainless steel basin to normal temperature, picking out the star anise, adding 250g of flour, fully stirring the flour by using a stainless steel spoon, sealing the stainless steel basin by using a preservative film, and fermenting for 10 days;
s4: adding 20g of white sugar, fully stirring, sealing by using a preservative film, fermenting for 10 days, adding 20g of white sugar again, sealing by using the preservative film, fermenting for 10 days, adding 20g of white sugar again, fully stirring, sealing again, fermenting for 20 days, and taking out.
S5: taking the semi-finished product out of the stainless steel basin, placing in a frying pan, measuring 2500ml of water by using a cup, adding, heating with slow fire, stirring with a stainless steel spoon, adding mature vinegar after boiling, fully stirring, adding water starch, continuing heating with slow fire until the mixture is viscous, and standing to normal temperature.
2. The process of claim 1, wherein the stainless steel basin and the stainless steel spoon in step S1 are sterilized by spraying 42-55% distilled spirit, and the stainless steel basin can be replaced by a ceramic pot, and plastic or aluminum containers cannot be used.
3. The process for preparing a sour and sweet sauce according to claim 1, wherein in step S3, the sauce is soaked in clean water for 1-3 hours before being heated with slow fire.
4. The process for preparing a sour and sweet sauce according to claim 1, wherein the flour added in the step S3 can be replaced by corn starch or sweet potato powder.
5. The process for preparing a sour and sweet sauce according to claim 1, wherein the flour is added in step S3, and the mixture is sealed and stirred, and then continuously exposed to sunlight.
6. The process for preparing a sour and sweet sauce according to claim 1, wherein if the caking phenomenon occurs in the step S3, the cake can be cut into pieces by a knife or broken by a hammer, and then the mixture is decocted by adding water.
7. The process for preparing a sour and sweet sauce according to claim 1, wherein the white sugar in step S4 can be replaced by crystal sugar, and a sweetener can also be used.
8. The process of claim 1, wherein in step S5, the finished product is placed in a frying pan, and 350ml of edible oil, 150 g of fine meat, 10g of sesame, 10g of ground peanut and 20g of mashed garlic are added before the finished product is placed in the frying pan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210117493.1A CN114403360A (en) | 2022-02-08 | 2022-02-08 | Making process of sour and sweet seasoning sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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