CN111165774A - Sichuan dish fried dish seasoning and production method thereof - Google Patents
Sichuan dish fried dish seasoning and production method thereof Download PDFInfo
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- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000013311 vegetables Nutrition 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 9
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 9
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
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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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of kitchen seasonings, and discloses a seasoning for stir-frying Sichuan dishes, which comprises the following raw materials: sichuan pickles, thick broad-bean sauce, garlic, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, vegetable oil, chicken essence seasoning, white granulated sugar, spices and food additives. The production method of the seasoning for stir-frying Sichuan dishes comprises the following steps: (1) selecting raw materials with good quality for pretreatment; (2) shredding and soaking the treated raw materials; (3) the cut shreds, the soaked raw materials and other ingredients are stirred and mixed evenly; (4) filling the uniformly stirred and mixed seasonings into a packaging bottle, and adding vegetable oil; (5) and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products. The invention can simply and conveniently fry the authentic Sichuan cuisine, is convenient for people in various regions to taste the authentic Sichuan cuisine at home, and is beneficial to the spreading of the Sichuan cuisine.
Description
Technical Field
The invention relates to the technical field of kitchen seasonings, in particular to a seasoning for stir-frying Sichuan dishes and a production method thereof.
Background
Sichuan dish is one of the traditional four major food systems in China, is also the most distinctive dish system, and is the biggest food system among people, meanwhile, the Sichuan dish is originated from the Sichuan area and is characterized by being spicy, hot, fresh and fragrant. The Sichuan vegetable raw materials are selected from common food materials, the feast and guests use delicacies and delicacies from mountain and river, the people can cook the raw materials by stir-frying, dry-cooking, soaking, braising and the like, the raw materials are famous in taste, have more taste types, are rich in variation, and are more prominent in fish flavor, red oil, odd taste and spicy.
Along with social development, the Sichuan cuisine is loved by more and more people, but people outside the Sichuan province hardly eat the authentic Sichuan cuisine, and the person who wants to eat the authentic Sichuan cuisine needs to travel to the Sichuan province for a long distance, thereby hindering the propagation of the Sichuan cuisine.
Disclosure of Invention
The first purpose of the invention is to provide a seasoning for stir-frying Sichuan cuisine, and the second purpose of the invention is to provide a production method of the seasoning for stir-frying Sichuan cuisine, which can simply and conveniently fry authentic Sichuan cuisine, is convenient for people in various regions to taste authentic Sichuan cuisine at home, and is beneficial to the propagation of Sichuan cuisine.
The embodiment of the invention is realized by the following steps:
a seasoning for stir-frying Sichuan dish comprises the following raw materials in parts by weight: 31-36.5 parts of Sichuan pickles, 20-22 parts of thick broad-bean sauce, 7-10 parts of garlic, 3.5-5.5 parts of edible salt, 3-5 parts of monosodium glutamate, 3-6 parts of pepper, 2.5-5.5 parts of soy sauce, 2-4.5 parts of table vinegar, 2-5 parts of vegetable oil, 1-1.5 parts of chicken essence seasoning, 1-3 parts of white granulated sugar, 0.5-1 part of spice and 0.1-0.4 part of food additive. The seasoning is directly put into the dish to be fried together to obtain the Sichuan dish, so that the Sichuan dish can be conveniently used and can be tasted conveniently and quickly.
Further, the pickle water used by the Sichuan pickle comprises the following raw materials in parts by weight: 72-80 parts of water, 8-13 parts of edible salt, 1-2 parts of rock sugar, 2-3 parts of white spirit, 3-5 parts of dried hot pepper and 3-5 parts of pepper. The preparation method comprises the steps of scattering rock sugar, putting the rock sugar into water for melting, putting edible salt, dried hot pepper and pepper into the water, putting vegetables into the water, soaking the vegetables into the water, pouring white spirit into the water for sealing, preparing Sichuan pickles with special flavors, and adding a certain Sichuan pickles flavor to the fried dish seasoning.
Further, the Sichuan pickles are pickled radishes, pickled gingers and pickled peppers; pickled radishes, pickled gingers and pickled peppers are characteristic and representative pickles in Sichuan; has strong flavor of Sichuan vegetable.
Further, the broad bean paste comprises the following raw materials in parts by weight: 45-55 parts of hot pepper, 8-12 parts of broad bean kernel, 6-10 parts of edible salt and 30-40 parts of wheat flour. The raw materials in corresponding parts by weight are selected to prepare the broad bean paste, the broad bean paste also belongs to the characteristic flavor of Sichuan, and the flavor of Sichuan dish is added to the fried dish seasoning.
Further, the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and flavoring essence. Sodium glutamate and disodium 5' -ribonucleotide are flavoring agents and play a role in improving freshness and flavor; the D-sodium erythorbate is an antioxidant preservative, can maintain the color and the natural flavor of food, and prolongs the shelf life; the potassium sorbate is preservative and has the function of inhibiting putrefying bacteria and mould; the edible essence and the spice can improve the fragrance and the flavor of the fried dish seasoning; the addition amount of the food additive added in the invention is within the range of national food safety standard.
A production method of a seasoning for stir-frying Sichuan dishes comprises the following steps:
(1) selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like;
(2) shredding the radish, the ginger, the pepper and the garlic processed in the step (1), and soaking the shredded radish, the ginger and the pepper in pickle water;
(3) putting the shredded garlic, the pickled radishes, the pickled ginger and the pickled peppers in the step (2) into a stirrer according to corresponding weight parts, and then adding the broad bean paste, the edible salt, the monosodium glutamate, the pepper, the soy sauce, the table vinegar, the chicken essence seasoning, the white granulated sugar, the spices and the food additive according to corresponding weight parts to stir and mix uniformly;
(4) filling the uniformly stirred and mixed seasonings in the step (3) into a packaging bottle, and adding vegetable oil into the packaging bottle after filling;
(5) and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the product production.
The radish, the ginger, the chili and the garlic are shredded, the radish, the ginger, the chili and the garlic can be made to be more tasty in the subsequent operation, the radish, the ginger and the chili are soaked, the special flavor of the Sichuan cuisine is added, all the raw materials are stirred and mixed, the operation is simple, the raw materials are soaked and absorbed, and the original Sichuan cuisine flavor is generated by matching.
Further, the step (2) is divided into two steps of shredding, wherein in the first step, a shredder with the shredding width of 3.5-4.2 mm is used for cutting for 1-2 times, and in the second step, a shredder with the shredding width of 2-2.5 mm is used for cutting for 2-3 times. The shredding is divided into two steps, so that the shredding effect is better and more uniform, and the condition that large raw materials are missed to be shredded is avoided.
And (3) further, putting the sliced radish, ginger and pepper in the step (2) into pickle water for pickling for 3-5 days. Pickled radish, pickled ginger and pickled pepper are prepared by soaking radish, ginger and pepper, and have unique pickled vegetable taste of Sichuan.
Further, the packaging bottle is cleaned, sterilized, cooled and air-dried before filling. The packaging bottle is clean and sterile, and meets the national food safety standard.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following describes a seasoning for stir-frying a Sichuan dish and a production method thereof provided by the embodiment of the invention.
Example 1
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 31 parts of Sichuan-style pickled vegetables, 22 parts of thick broad-bean sauce, 7 parts of garlic, 3.5 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of pepper, 2.5 parts of soy sauce, 2 parts of table vinegar, 2 parts of vegetable oil, 1 part of chicken essence seasoning, 1 part of white granulated sugar, 0.5 part of spice and 0.1 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 72 parts of water, 8 parts of edible salt, 1 part of rock sugar, 2 parts of white spirit, 3 parts of dried pepper and 3 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 45 parts of hot pepper, 8 parts of broad bean, 6 parts of edible salt and 40 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 1 time by a shredder with the shredding width of 3.5mm, cutting for 2 times by a shredder with the shredding width of 2mm, and soaking the shredded radish, ginger and pepper in pickle water for 3 days; mixing the cut garlic, the pickled radish, ginger, chili, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additive in corresponding parts by weight, and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Example 2
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 36.5 parts of Sichuan pickles, 20 parts of broad bean paste, 10 parts of garlic, 5.5 parts of edible salt, 5 parts of monosodium glutamate, 6 parts of pepper, 5.5 parts of soy sauce, 4.5 parts of table vinegar, 5 parts of vegetable oil, 1.5 parts of chicken essence seasoning, 3 parts of white granulated sugar, 1 part of spice and 0.4 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 80 parts of water, 13 parts of edible salt, 2 parts of rock sugar, 3 parts of white spirit, 5 parts of dried pepper and 5 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 55 parts of hot pepper, 12 parts of broad bean kernels, 10 parts of edible salt and 30 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 1 time by using a shredder with the shredding width of 4.2mm, cutting for 2 times by using a shredder with the shredding width of 2.5mm in the second step, and mixing the shredded garlic, the pickled radish, ginger, pepper, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additives in corresponding parts by weight and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Example 3
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 32 parts of Sichuan pickles, 21 parts of thick broad-bean sauce, 8.5 parts of garlic, 4.5 parts of edible salt, 4 parts of monosodium glutamate, 4.5 parts of pepper, 4 parts of soy sauce, 3 parts of table vinegar, 3.5 parts of vegetable oil, 1.2 parts of chicken essence seasoning, 2 parts of white granulated sugar, 0.8 part of spice and 0.2 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 76 parts of water, 11 parts of edible salt, 1.5 parts of rock candy, 2.5 parts of white spirit, 4 parts of dried pepper and 4 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 50 parts of hot pepper, 10 parts of broad bean kernels, 8 parts of edible salt and 35 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 1 time by a shredder with the shredding width of 3.8mm, cutting for 2 times by a shredder with the shredding width of 2.2mm, and soaking the shredded radish, ginger and pepper in pickle water for 3 days; mixing the cut garlic, the pickled radish, ginger, chili, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additive in corresponding parts by weight, and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Example 4
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 35 parts of Sichuan pickles, 20.5 parts of thick broad-bean sauce, 8 parts of garlic, 4 parts of edible salt, 3.5 parts of monosodium glutamate, 4 parts of pepper, 3 parts of soy sauce, 4 parts of table vinegar, 3 parts of vegetable oil, 1.1 parts of chicken essence seasoning, 1.5 parts of white granulated sugar, 0.6 part of spices and 0.1 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 75 parts of water, 9 parts of edible salt, 1.2 parts of rock sugar, 2.2 parts of white spirit, 3.5 parts of dried pepper and 3 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 52 parts of hot pepper, 11 parts of broad bean kernels, 9 parts of edible salt and 32 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 2 times by a shredder with the shredding width of 4.2mm, cutting for 2 times by a shredder with the shredding width of 2mm in the second step, and soaking the shredded radish, ginger and pepper in pickle water for 3 days; mixing the cut garlic, the pickled radish, ginger, chili, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additive in corresponding parts by weight, and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Example 5
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 23 parts of Sichuan pickles, 21.5 parts of thick broad-bean sauce, 7.5 parts of garlic, 5 parts of edible salt, 4.5 parts of monosodium glutamate, 5 parts of pepper, 3.5 parts of soy sauce, 2.5 parts of table vinegar, 4.5 parts of vegetable oil, 1.4 parts of chicken essence seasoning, 3 parts of white granulated sugar, 0.8 part of spice and 0.3 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 78 parts of water, 12 parts of edible salt, 1.6 parts of rock sugar, 2.6 parts of white spirit, 5 parts of dried pepper and 3.5 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 48 parts of hot pepper, 9 parts of broad bean kernels, 7 parts of edible salt and 38 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 1 time by using a shredder with the shredding width of 4mm, cutting for 2 times by using a shredder with the shredding width of 2.5mm in the second step, and soaking the shredded radish, ginger and pepper in pickle water for 3-5 days; mixing the cut garlic, the pickled radish, ginger, chili, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additive in corresponding parts by weight, and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Example 6
In the embodiment, the seasoning for stir-frying the Sichuan dish comprises the following raw materials in parts by weight: 24 parts of Sichuan pickles, 22 parts of thick broad-bean sauce, 9 parts of garlic, 4.5 parts of edible salt, 5 parts of monosodium glutamate, 5.5 parts of pepper, 5 parts of soy sauce, 3.5 parts of table vinegar, 4 parts of vegetable oil, 1 part of chicken essence seasoning, 2.5 parts of white granulated sugar, 1 part of spices and 0.4 part of food additive; the pickle water for the Sichuan pickles comprises the following raw materials in parts by weight: 74 parts of water, 10 parts of edible salt, 1.8 parts of rock sugar, 2.4 parts of white spirit, 4.5 parts of dried pepper and 4 parts of pepper; the thick broad-bean sauce comprises the following raw materials in parts by weight: 50 parts of hot pepper, 10 parts of broad bean kernels, 8.5 parts of edible salt and 40 parts of wheat flour; the food additive comprises sodium glutamate, disodium 5' -ribonucleotide, sodium D-isoascorbate, potassium sorbate and edible essence and flavor.
Selecting radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste, removing black spots, root tendons and foreign matters, and removing impurities such as silt, hair and the like; shredding the processed radish, ginger, pepper and garlic, cutting for 1 time by a shredder with the shredding width of 3.7mm, cutting for 3 times by a shredder with the shredding width of 2.2mm, and soaking the shredded radish, ginger and pepper in pickle water for 5 days; mixing the cut garlic, the pickled radish, ginger, chili, thick broad-bean sauce, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, chicken essence seasoning, white granulated sugar, spices and food additive in corresponding parts by weight, and uniformly stirring; the flavoring which is stirred and mixed evenly is filled into a packaging bottle, the packaging bottle is used after being cleaned, sterilized, cooled and air-dried before being filled, and vegetable oil is added into the packaging bottle after being filled; and (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the production of the products.
Experimental example:
the Sichuan dish fried seasoning is prepared by the Sichuan dish fried seasoning in the embodiments 1-6 according to the corresponding method, 6 bottles of fried seasoning are selected in each embodiment and mixed, the mixed fried seasoning is detected according to the food sanitation standard, and the detection indexes are as follows: total number of colonies, coliform group, mold and pathogenic bacteria.
The results of the experiments are shown in the following table:
TABLE 1 detection indexes of seasoning for stir-frying Sichuan dishes
In the food hygiene standard, the standard of the total number of bacterial colonies is less than or equal to 1000/g, the standard of coliform group is less than or equal to 30/100 g, the standard of mould is less than or equal to 50/g, and pathogenic bacteria cannot be detected; as can be seen from the data in the table, the detection indexes of the embodiments 1 to 6 are all within the range of food hygiene standards, and the product produced by the invention meets the food hygiene standards.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The seasoning for stir-frying Sichuan dishes is characterized by comprising the following raw materials in parts by weight: 31-36.5 parts of Sichuan pickles, 20-22 parts of thick broad-bean sauce, 7-10 parts of garlic, 3.5-5.5 parts of edible salt, 3-5 parts of monosodium glutamate, 3-6 parts of pepper, 2.5-5.5 parts of soy sauce, 2-4.5 parts of table vinegar, 2-5 parts of vegetable oil, 1-1.5 parts of chicken essence seasoning, 1-3 parts of white granulated sugar, 0.5-1 part of spice and 0.1-0.4 part of food additive.
2. The seasoning of Sichuan style pickled vegetables according to claim 1, wherein the pickled vegetable water used for Sichuan style pickled vegetables comprises the following raw materials in parts by weight: 72-80 parts of water, 8-13 parts of edible salt, 1-2 parts of rock sugar, 2-3 parts of white spirit, 3-5 parts of dried hot pepper and 3-5 parts of pepper.
3. The seasoning for Sichuan style dishes as claimed in claim 1, wherein the Sichuan style pickled vegetables are pickled radishes, pickled gingers and pickled peppers.
4. The Sichuan dish fried seasoning of claim 1, wherein the thick broad-bean sauce comprises the following raw materials in parts by weight: 45-55 parts of hot pepper, 8-12 parts of broad bean kernel, 6-10 parts of edible salt and 30-40 parts of wheat flour.
5. The fried Sichuan dish seasoning of claim 1, wherein the food additive includes sodium glutamate, disodium 5' -ribonucleotide, sodium D-erythorbate, potassium sorbate and flavoring agents.
6. A method for producing the fried Sichuan dish seasoning as claimed in any one of claims 1 to 4, comprising the steps of:
(1) radish, ginger, hot pepper and garlic which are full, have normal color, no peculiar smell and no putrefactive taste are selected to remove black spots, root tendons and foreign matters, and remove impurities such as silt, hair and the like.
(2) Shredding the radish, the ginger, the pepper and the garlic processed in the step (1), and soaking the shredded radish, the ginger and the pepper in pickle water.
(3) And (3) mixing the shredded garlic, the pickled radish, the ginger, the chili and the broad bean paste, the edible salt, the monosodium glutamate, the pepper, the soy sauce, the table vinegar, the chicken essence seasoning, the white granulated sugar, the spices and the food additive in the step (2) according to the corresponding weight parts, and uniformly stirring.
(4) And (4) filling the uniformly stirred and mixed seasoning in the step (3) into a packaging bottle, and adding the vegetable oil into the packaging bottle after filling.
(5) And (4) performing cap screwing, labeling, code spraying, inspection, boxing and warehousing on the filled packaging bottles to finish the product production.
7. The method for producing the fried Sichuan dish seasoning according to claim 5, wherein the shredding in step (2) is divided into two steps, the first step is to shred the raw Sichuan dish seasoning 1-2 times by a 3.5-4.2 mm shredder, and the second step is to shred the raw Sichuan dish seasoning 2-3 times by a 2-2.5 mm shredder.
8. The method for producing fried Sichuan dish seasoning of claim 5, wherein the shredded radish, ginger and pepper in step (2) are soaked in the pickle water for 3-5 days.
9. The method of claim 5, wherein the packaging bottle is cleaned, sterilized, cooled and air dried before filling.
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