CN105495544A - Hot and spicy hoisin sauce - Google Patents
Hot and spicy hoisin sauce Download PDFInfo
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- CN105495544A CN105495544A CN201510983728.5A CN201510983728A CN105495544A CN 105495544 A CN105495544 A CN 105495544A CN 201510983728 A CN201510983728 A CN 201510983728A CN 105495544 A CN105495544 A CN 105495544A
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Abstract
The invention relates to hot and spicy hoisin sauce and belongs to the technical field of production of seasoning. The hot and spicy hoisin sauce comprises raw materials in parts by weight as follows: 12-18 parts of shrimp sauce, 5-9 parts of tomato sauce, 11-17 parts of crab cream, 2-8 parts of dried small shrimps, 2-8 parts of pickled pepper, 3-9 parts of olive oil, 5-8 parts of bean sauce, 1-6 parts of chili powder, 1-4 parts of ginger, 2-7 parts of garlic water, 5-10 parts of light soy sauce, 2-5 parts of vinegar, 0.8-2 parts of monosodium glutamate, 2-5 parts of salt and 1-6 parts of spices. According to the hot and spicy hoisin sauce, the shrimp sauce, the tomato sauce, the pickled pepper and the bean sauce are matched, other specific amounts of raw materials are combined, and the hot and spicy hoisin sauce is reasonably matched, has the coordinated taste and the coordinated complex flavor and can highlight the unique hot and spicy taste.
Description
Technical field
The present invention relates to a kind of flavouring, more particularly, the present invention relates to a kind of fragrant peppery hoisin sauce, belong to production of condiments technical field.
Background technology
Hoisin sauce can press down raw meat and carry fresh, is the high-quality condiment of cooking seafood, also can be used for the Cooking Seasoning of fresh meat, exceptionally aromatic.Hoisin sauce has strong taste with sweet and sour flavor, seafood taste, can be used for making dish with sweet and sour flavor, various taste dish.
It is CN104738583A that State Intellectual Property Office discloses a publication number in 2015.7.1, the invention that name is called " a kind of hoisin sauce and preparation method thereof ", and a kind of hoisin sauce of this disclosure of the invention and preparation method thereof, belongs to field of food.For solve hoisin sauce fishy smell weight in prior art, coarse mouthfeel, complex process and the process time long, edible slightly more than to a certain degree can injure the problem of stomach.Hoisin sauce of the present invention is composed of the following components: 40-60 part dried small shrimp, 5-20 part peeled shrimp, 5-15 part dried shrimps, 10-30 part egg, close, the 5-10 part of 10-20 part card should Chinese parasol tree, 5-10 part edible gourd, 1-3 Fen Wang rice, 1-3 part ilecis,fructus, 1-3 part onion, 5-10 part chilli oil, 3-6 part flour paste, 3-6 part thick broad-bean sauce, 0.1-0.5 part monosodium glutamate, vegetable oil 30-70 part.Hoisin sauce of the present invention without fishy smell, delicate mouthfeel is delicious and have nourishing the stomach effect, overeat and do not have sense of discomfort; The preparation technology of hoisin sauce of the present invention is simple in addition, the process time is short (not needing sweat), production efficiency is high.
Above-mentioned hoisin sauce taste of the prior art is comparatively single, does not have fragrant pungent.
Summary of the invention
The present invention is intended to the problem solving hoisin sauce in prior art, and provide a kind of fragrant peppery hoisin sauce, this fragrant peppery hoisin sauce formula is reasonable, flavor coordination, the coordinated compound taste of tool, can give prominence to unique fragrant pungent.
In order to realize foregoing invention object, its concrete technical scheme is as follows:
A kind of fragrant peppery hoisin sauce, is characterized in that: comprise the following raw material according to weight parts:
Shrimp paste 12-18 part
Catsup 5-9 part
Crab oil 11-17 part
Dried small shrimp 2-8 part
Pickling pepper 2-8 part
Olive oil 3-9 part
Bean cotyledon 5-8 part
Paprika 1-6 part
Ginger 1-4 part
Garlic water 2-7 part
Light soy sauce 5-10 part
Vinegar 2-5 part
Monosodium glutamate 0.8-2 part
Salt 2-5 part
Spice 1-6 part.
Bean cotyledon of the present invention is bean paste.
Vinegar of the present invention is grape vinegar.
Spice of the present invention comprises: anise, kaempferia galamga, coriander, tsaoko and spiceleaf.
The ratio of above-mentioned anise, kaempferia galamga, coriander, tsaoko and spiceleaf is 1:2:2:1:3.
The Advantageous Effects that the present invention brings:
The invention solves hoisin sauce taste in prior art comparatively single, not there is the problem of fragrant pungent.The present invention adopts shrimp paste, catsup, pickling pepper and bean cotyledon to coordinate, then in conjunction with the raw material of other specified quantitatives, coordinates rationally, flavor coordination, the coordinated compound taste of tool, can give prominence to unique fragrant pungent.
Detailed description of the invention
embodiment 1
A kind of fragrant peppery hoisin sauce, comprises the following raw material according to weight parts:
12 parts, shrimp paste
Catsup 5 parts
Crab oil 11 parts
2 parts, dried small shrimp
Pickling pepper 2 parts
3 parts, olive oil
Bean cotyledon 5 parts
Paprika 1 part
1 part, ginger
2 parts, garlic water
Light soy sauce 5 parts
Vinegar 2 parts
Monosodium glutamate 0.8 part
Salt 2 parts
Spice 1 part.
embodiment 2
A kind of fragrant peppery hoisin sauce, comprises the following raw material according to weight parts:
18 parts, shrimp paste
Catsup 9 parts
Crab oil 17 parts
8 parts, dried small shrimp
Pickling pepper 8 parts
9 parts, olive oil
Bean cotyledon 8 parts
Paprika 6 parts
4 parts, ginger
7 parts, garlic water
Light soy sauce 10 parts
Vinegar 5 parts
Monosodium glutamate 2 parts
Salt 5 parts
Spice 6 parts.
embodiment 3
A kind of fragrant peppery hoisin sauce, comprises the following raw material according to weight parts:
15 parts, shrimp paste
Catsup 7 parts
Crab oil 14 parts
5 parts, dried small shrimp
Pickling pepper 5 parts
6 parts, olive oil
Bean cotyledon 6.5 parts
Paprika 3.5 parts
2.5 parts, ginger
4.5 parts, garlic water
Light soy sauce 7.5 parts
Vinegar 3.5 parts
Monosodium glutamate 1.4 parts
Salt 3.5 parts
Spice 3.5 parts.
embodiment 4
A kind of fragrant peppery hoisin sauce, comprises the following raw material according to weight parts:
12.5 parts, shrimp paste
Catsup 8 parts
Crab oil 13 parts
7 parts, dried small shrimp
Pickling pepper 3.5 parts
4.5 parts, olive oil
Bean cotyledon 6.5 parts
Paprika 5 parts
2.3 parts, ginger
2.3 parts, garlic water
Light soy sauce 8 parts
Vinegar 4.6 parts
Monosodium glutamate 1 part
Salt 3.6 parts
Spice 5 parts.
Claims (5)
1. the peppery hoisin sauce of perfume (or spice), is characterized in that: comprise the following raw material according to weight parts:
Shrimp paste 12-18 part
Catsup 5-9 part
Crab oil 11-17 part
Dried small shrimp 2-8 part
Pickling pepper 2-8 part
Olive oil 3-9 part
Bean cotyledon 5-8 part
Paprika 1-6 part
Ginger 1-4 part
Garlic water 2-7 part
Light soy sauce 5-10 part
Vinegar 2-5 part
Monosodium glutamate 0.8-2 part
Salt 2-5 part
Spice 1-6 part.
2. the fragrant peppery hoisin sauce of one according to claim 1, is characterized in that: described bean cotyledon is bean paste.
3. the fragrant peppery hoisin sauce of one according to claim 1, is characterized in that: described vinegar is grape vinegar.
4. the fragrant peppery hoisin sauce of one according to claim 1, is characterized in that: described spice comprises: anise, kaempferia galamga, coriander, tsaoko and spiceleaf.
5. the fragrant peppery hoisin sauce of one according to claim 4, is characterized in that: the ratio of described anise, kaempferia galamga, coriander, tsaoko and spiceleaf is 1:2:2:1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983728.5A CN105495544A (en) | 2015-12-24 | 2015-12-24 | Hot and spicy hoisin sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983728.5A CN105495544A (en) | 2015-12-24 | 2015-12-24 | Hot and spicy hoisin sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495544A true CN105495544A (en) | 2016-04-20 |
Family
ID=55704151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510983728.5A Pending CN105495544A (en) | 2015-12-24 | 2015-12-24 | Hot and spicy hoisin sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495544A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397198A (en) * | 2017-08-11 | 2017-11-28 | 百色金陵农牧有限公司 | A kind of seafood taste catsup and preparation method thereof |
| CN107969677A (en) * | 2017-11-23 | 2018-05-01 | 安徽食亿鲜食品有限公司 | A kind of spicy flavor seafood sauce of element burger |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| CN102987357A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Crab cream spicy sauce |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
-
2015
- 2015-12-24 CN CN201510983728.5A patent/CN105495544A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| CN102987357A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Crab cream spicy sauce |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397198A (en) * | 2017-08-11 | 2017-11-28 | 百色金陵农牧有限公司 | A kind of seafood taste catsup and preparation method thereof |
| CN107969677A (en) * | 2017-11-23 | 2018-05-01 | 安徽食亿鲜食品有限公司 | A kind of spicy flavor seafood sauce of element burger |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |