CN112244266A - Original-taste aged-friend sauce and preparation method thereof - Google Patents
Original-taste aged-friend sauce and preparation method thereof Download PDFInfo
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- CN112244266A CN112244266A CN202011145784.9A CN202011145784A CN112244266A CN 112244266 A CN112244266 A CN 112244266A CN 202011145784 A CN202011145784 A CN 202011145784A CN 112244266 A CN112244266 A CN 112244266A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 50
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 50
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 50
- 239000011425 bamboo Substances 0.000 claims abstract description 50
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 8
- 235000021279 black bean Nutrition 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000002773 nucleotide Substances 0.000 claims abstract description 3
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 3
- 241001330002 Bambuseae Species 0.000 claims description 49
- 238000002156 mixing Methods 0.000 claims description 27
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000006002 Pepper Substances 0.000 claims description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims description 14
- 235000017804 Piper guineense Nutrition 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000010699 lard oil Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 108091028664 Ribonucleotide Proteins 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000002336 ribonucleotide Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 10
- 239000000843 powder Substances 0.000 description 7
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 235000002567 Capsicum annuum Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000001511 capsicum annuum Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 244000131415 Zanthoxylum piperitum Species 0.000 description 2
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 2
- 235000019604 hot taste sensations Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 241000237858 Gastropoda Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000004936 stimulating effect Effects 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses original-taste old friend sauce which comprises the following components in parts by weight: 4.38-72.96 parts of garlic, 0.88-14.59 parts of salt black bean, 2.86-47.73 parts of hot pepper, 4.78-79.64 parts of blend oil, 0.02-0.41 part of wine cake, 2.85-47.53 parts of tomato, 1.39-23.13 parts of salt, 4.67-77.82 parts of sour bamboo shoot, 3.74-62.32 parts of soy sauce, 3.26-54.41 parts of vinegar, 0.47-7.78 parts of chicken essence, 0.47-7.78 parts of xiaweibao and 0.23-3.896 parts of flavor nucleotide disodium. The original-taste old friend sauce prepared by the method has the effects of appetizing, expelling wind and cold, and inducing resuscitation and refreshing taste, and has high overall acceptance of consumer groups; furthermore, the original-taste aged-friend sauce prepared by the method is stable in quality, is storage-resistant, can ensure the freshness of food materials, and is high in production efficiency.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to original-taste old friend sauce and a preparation method thereof.
Background
The Laoyou powder is a native food of Guangxi Nanning, and the first 26 non-material cultural heritage catalogues published in Nanning of the year 2007 are named Guangxi 'three rice flour' together with Liuzhou snail powder and Guilin rice flour of Guilin. The Nanning people think that the sour, spicy and delicious Laoyou powder appetizes in summer and dispels cold in winter. The Laoyou powder is a representative snack which has no hierarchical differentiation and has very good civil quality. The powder combines sour and hot taste in a unique way to form one of the unique flavors of the Nanning snack. Through years of modulation and optimization, the original-taste Laoyou sauce combines sour bamboo shoots, fermented soya beans and hot peppers together in an ingenious proportion, so that the sour-hot balance is achieved, and the sauce is delicious when being mixed with flour, noodles and rice. The original sauce is changeable, and can be used as dipping water, soup base, and flavoring sauce for stir-frying. The original-taste old friend sauce is rich in nutrition, and the whole flavor of the sauce is fresh, fragrant, sour and hot. The sauce is naturally fermented, has pleasant fragrance, delicious taste and strong sauce fragrance, and has the effects of stimulating appetite, expelling wind and cold, and inducing resuscitation. The whole acceptance is high, the quality is stable, the production efficiency is high, and the method is deeply popular with local people. However, due to the problems of food material source, preservation and the like, authentic Nanning senior citizen powder can be rarely eaten in other places, so that a senior citizen sauce which can guarantee the freshness of food materials and is also durable in preservation and a processing method thereof are urgently needed at present.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Disclosure of Invention
Aiming at the technical problems, the invention provides the original-taste old friend sauce and the preparation method thereof, and aims to obtain the original-taste old friend sauce bag which has strong sauce flavor, appetizing, fresh, sour and hot taste, stable quality and preservation resistance and the preparation method thereof.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
the original-taste old friend sauce comprises the following components in parts by weight: 4.38-72.96 parts of garlic, 0.88-14.59 parts of salt black bean, 2.86-47.73 parts of hot pepper, 4.78-79.64 parts of blend oil, 0.02-0.41 part of wine cake, 2.85-47.53 parts of tomato, 1.39-23.13 parts of salt, 4.67-77.82 parts of sour bamboo shoot, 3.74-62.32 parts of soy sauce, 3.26-54.41 parts of vinegar, 0.47-7.78 parts of chicken essence, 0.47-7.78 parts of xiaoweibao and 0.23-3.896 parts of flavor nucleotide disodium (I + G).
Preferably, the hot pepper is prepared by mixing the zanthoxylum piperitum and the capsicum frutescens according to the mass ratio of 1: 1.
Preferably, the blend oil is prepared by mixing lard oil and peanut oil blend oil according to the mass ratio of 1: 3.
Preferably, the garlic and the pepper are obtained by crushing; the sour bamboo shoots are 0.5cm wide and long-strip sour bamboo shoots.
Preferably, the sour bamboo shoots are natural fermented sour bamboo shoots in a hundred colors.
The preparation method of the original-taste old friend sauce comprises the following operation steps:
(1) weighing the following components in parts by weight: 4.38-72.96 parts of garlic, 0.88-14.59 parts of salt black bean, 2.86-47.73 parts of hot pepper, 4.78-79.64 parts of blend oil, 0.02-0.41 part of wine cake, 2.85-47.53 parts of tomato, 1.39-23.13 parts of salt, 4.67-77.82 parts of sour bamboo shoot, 3.74-62.32 parts of soy sauce, 3.26-54.41 parts of vinegar, 0.47-7.78 parts of chicken essence, 0.47-7.78 parts of xianbao and 0.23-3.896 parts of disodium ribonucleotide (I + G), and then mixing and frying the garlic, the fermented soya bean, 1.64-27.36 parts of hot pepper and 0.11-1.82 parts of blend oil for 3-5 minutes to prepare the aged friend material;
(2) drying the sour bamboo shoots weighed in the step (1) at low temperature until the surfaces of the sour bamboo shoots are brown, and cutting the sour bamboo shoots to be 0.5cm long for later use;
(3) mixing the soy sauce obtained in the step (1) and vinegar to prepare the sauce for the old friends;
(4) mixing the wine cake obtained in the step (1), 1.22-20.37 parts of pepper, tomato and 0.57-9.51 parts of salt to prepare No. 2 pepper sauce;
(5) uniformly mixing 7-116.67 parts of the aged friend material prepared in the step (1), 4.66-77.81 parts of the No. 2 chili sauce obtained in the step (4), 4.67-77.83 parts of the sour bamboo shoots prepared in the step (2), 7-116.67 parts of the aged friend sauce juice obtained in the step (3) and 4.67-77.82 parts of the blend oil obtained in the step (1), 0.82-13.62 parts of salt, chicken essence, Xianweibao and I + G, putting the mixture into a jacketed pan, heating, frying for 10-30 minutes, stopping heating, continuously frying for 10-20 minutes, and cooling the obtained sauce;
(6) and (5) subpackaging the sauce obtained in the step (5) under the aseptic condition into bags to obtain the original-flavor Laoyou sauce.
The original-taste old-friend sauce prepared as above can be directly poured out and put into heated soup or powder when being used.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the zanthoxylum piperitum, the capsicum frutescens, the naturally fermented sour bamboo shoots in the hectic region and the like are added into the original-taste old friend sauce and are mixed with other components, so that the original-taste old friend sauce is rich in nutrition, delicious in taste and rich in sauce fragrance; the original-taste old friend sauce prepared by the method has the effects of appetizing, expelling wind and cold, and inducing resuscitation and refreshing taste, and has high overall acceptance of consumer groups; furthermore, the original-taste aged-friend sauce prepared by the method is stable in quality, is storage-resistant, can ensure the freshness of food materials, and is high in production efficiency.
Detailed Description
The following detailed description is to be read in connection with specific embodiments, but it should be understood that the scope of the invention is not limited to the specific embodiments. The raw materials and reagents used in the examples were all commercially available unless otherwise specified.
Example 1
A preparation method of original-taste Laoyou sauce comprises the following operation steps:
(1) weighing the following components in g: 4.38G of garlic, 0.88G of salt black bean, 2.86G of hot pepper (obtained by mixing the capsicum annuum and the capsicum frutescens in a mass ratio of 1: 1), 4.78G of blend oil (obtained by mixing the lard oil and the peanut blend oil in a mass ratio of 1: 3), 0.02G of wine cake, 2.85G of tomato, 1.39G of salt, 4.67G of sour bamboo shoot, 3.74G of soy sauce, 3.26G of sour vinegar, 0.47G of chicken essence, 0.47G of xianbao and 0.23G I + G, then taking garlic, fermented soya beans, 1.64G of hot pepper and 0.11G of blend oil, mixing and frying for 3-5 minutes to prepare a material for old friends; wherein the garlic and the pepper are obtained after being smashed, the sour bamboo shoots are 0.5cm wide and thin long-strip sour bamboo shoots, and the sour bamboo shoots are naturally fermented sour bamboo shoots in a multicolored region;
(2) drying the sour bamboo shoots weighed in the step (1) at low temperature until the surfaces of the sour bamboo shoots are brown, and cutting the sour bamboo shoots to be 0.5cm long for later use;
(3) mixing the soy sauce obtained in the step (1) and vinegar to prepare the sauce for the old friends;
(4) mixing the wine cake obtained in the step (1), 1.22g of pepper, tomato and 0.57g of salt to prepare No. 2 pepper sauce;
(5) taking 7G of the aged friend material prepared in the step (1), 4.66G of the No. 2 chili sauce obtained in the step (4), 4.67G of the sour bamboo shoot prepared in the step (2), 7G of the aged friend sauce juice obtained in the step (3) and 4.67G of the blend oil, 0.82G of salt, chicken essence, Xianweibao and I + G obtained in the step (1) to be uniformly mixed, putting the mixture into a jacketed pan to be heated and fried for 10 minutes, stopping heating and continuously frying for 10 minutes, and cooling the obtained sauce;
(6) and (5) subpackaging the sauce obtained in the step (5) under the aseptic condition into bags to obtain the original-flavor Laoyou sauce.
Example 2
A preparation method of original-taste Laoyou sauce comprises the following operation steps:
(1) weighing the following components in g: 14.59G of garlic, 2.92G of salt black bean, 9.55G of hot pepper (prepared by mixing capsicum annuum and capsicum frutescens in a mass ratio of 1: 1), 15.93G of blend oil (prepared by mixing lard oil and peanut blend oil in a mass ratio of 1: 3), 0.08G of wine cake, 9.51G of tomato, 4.62G of salt, 15.56G of sour bamboo shoot, 12.46G of soy sauce, 10.88G of sour vinegar, 1.56G of chicken essence, 1.56G of xianbao and 0.78G I + G, then taking garlic, fermented soya beans, 5.47G of hot pepper and 0.36 of blend oil, mixing and frying for 3-5 minutes to prepare the aged friend material; wherein the garlic and the pepper are obtained after being smashed, the sour bamboo shoots are 0.5cm wide and long-strip sour bamboo shoots, and the sour bamboo shoots are naturally fermented sour bamboo shoots in a multicolored region;
(2) drying the sour bamboo shoots weighed in the step (1) at low temperature until the surfaces of the sour bamboo shoots are brown, and cutting the sour bamboo shoots to be 0.5cm long for later use;
(3) mixing the soy sauce obtained in the step (1) and vinegar to prepare the sauce for the old friends;
(4) mixing the wine cake obtained in the step (1), 4.08g of pepper, tomato and 1.9g of salt to prepare No. 2 pepper sauce;
(5) taking 23.33G of the friend food prepared in the step (1), 15.57G of the No. 2 chili sauce obtained in the step (4), 15.56G of the sour bamboo shoots prepared in the step (2), 23.33G of the friend sauce juice obtained in the step (3) and 15.56G of the blend oil, 2.72G of salt, chicken essence, Xianweibao and I + G obtained in the step (1) to be uniformly mixed, putting the mixture into a jacketed pan to be heated and fried for 20 minutes, stopping heating and continuously frying for 15 minutes, and cooling the obtained sauce;
(6) and (5) subpackaging the sauce obtained in the step (5) under the aseptic condition into bags to obtain the original-flavor Laoyou sauce.
Example 3
A preparation method of original-taste Laoyou sauce comprises the following operation steps:
(1) weighing the following components in g: 72.96G of garlic, 14.59G of salt black bean, 47.73G of hot pepper (prepared by mixing capsicum annuum and capsicum frutescens in a mass ratio of 1: 1), 79.64G of blend oil (prepared by mixing lard oil and peanut blend oil in a mass ratio of 1: 3), 0.41G of wine cake, 47.53G of tomato, 23.13G of salt, 77.82G of sour bamboo shoot, 62.32G of soy sauce, 54.41G of sour vinegar, 7.78G of chicken essence, 7.78G of xianbao and 3.89G of I + G, then taking garlic, fermented soya beans, 27.36G of hot pepper and 1.82G of blend oil, mixing and frying for 3-5 minutes to prepare the aged friend material; wherein the garlic and the pepper are obtained after being smashed, the sour bamboo shoots are 0.5cm wide and long-strip sour bamboo shoots, and the sour bamboo shoots are naturally fermented sour bamboo shoots in a multicolored region;
(2) drying the sour bamboo shoots weighed in the step (1) at low temperature until the surfaces of the sour bamboo shoots are brown, and cutting the sour bamboo shoots to be 0.5cm long for later use;
(3) mixing the soy sauce obtained in the step (1) and vinegar to prepare the sauce for the old friends;
(4) mixing the wine cake obtained in the step (1), 20.37g of hot pepper, tomato and 9.51g of salt to prepare No. 2 hot pepper sauce;
(5) 116.67G of the aged friend material prepared in the step (1), 77.81G of the No. 2 chili sauce obtained in the step (4), 77.82G of the sour bamboo shoot prepared in the step (2), 116.67G of the aged friend sauce juice obtained in the step (3) and 77.82G of the blend oil, 13.62G of salt, chicken essence, Xianweibao and I + G weighed in the step (1) are uniformly mixed, the mixture is placed into a jacketed pan to be heated and fried for 30 minutes, the heating is stopped, the frying is continued for 20 minutes, and the obtained sauce is cooled in the air;
(6) and (5) subpackaging the sauce obtained in the step (5) under the aseptic condition into bags to obtain the original-flavor Laoyou sauce.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (6)
1. The original-taste old friend sauce is characterized by comprising the following components in parts by weight: 4.38-72.96 parts of garlic, 0.88-14.59 parts of salt black bean, 2.86-47.73 parts of hot pepper, 4.78-79.64 parts of blend oil, 0.02-0.41 part of wine cake, 2.85-47.53 parts of tomato, 1.39-23.13 parts of salt, 4.67-77.82 parts of sour bamboo shoot, 3.74-62.32 parts of soy sauce, 3.26-54.41 parts of vinegar, 0.47-7.78 parts of chicken essence, 0.47-7.78 parts of xiaweibao and 0.23-3.896 parts of flavor nucleotide disodium.
2. The primary taste senior sauce according to claim 1, wherein: the hot pepper is obtained by mixing the red cluster pepper and the capsicum frutescens in a mass ratio of 1: 1.
3. The primary taste senior sauce according to claim 1, wherein: the blend oil is obtained by mixing lard oil and peanut oil blend oil according to the mass ratio of 1: 3.
4. The primary taste senior sauce according to claim 1, wherein: the garlic and the pepper are obtained after being smashed; the sour bamboo shoots are 0.5cm wide and long-strip sour bamboo shoots.
5. The primary taste senior sauce according to claim 1, wherein: the sour bamboo shoots are natural fermented sour bamboo shoots in various colors.
6. A method for preparing the primary taste alums sauce according to claim 1, comprising the following steps:
(1) weighing the following components in parts by weight: 4.38-72.96 parts of garlic, 0.88-14.59 parts of salt black bean, 2.86-47.73 parts of hot pepper, 4.78-79.64 parts of blend oil, 0.02-0.41 part of wine cake, 2.85-47.53 parts of tomato, 1.39-23.13 parts of salt, 4.67-77.82 parts of sour bamboo shoot, 3.74-62.32 parts of soy sauce, 3.26-54.41 parts of vinegar, 0.47-7.78 parts of chicken essence, 0.47-7.78 parts of xianbao and 0.23-3.896 parts of disodium ribonucleotide (I + G), and then mixing and frying the garlic, the fermented soya bean, 1.64-27.36 parts of hot pepper and 0.11-1.82 parts of blend oil for 3-5 minutes to prepare the aged friend material;
(2) drying the sour bamboo shoots weighed in the step (1) at low temperature until the surfaces of the sour bamboo shoots are brown, and cutting the sour bamboo shoots to be 0.5cm long for later use;
(3) mixing the soy sauce obtained in the step (1) and vinegar to prepare the sauce for the old friends;
(4) mixing the wine cake obtained in the step (1), 1.22-20.37 parts of pepper, tomato and 0.57-9.51 parts of salt to prepare No. 2 pepper sauce;
(5) uniformly mixing 7-116.67 parts of the aged friend material prepared in the step (1), 4.66-77.81 parts of the No. 2 chili sauce obtained in the step (4), 4.67-77.83 parts of the sour bamboo shoots prepared in the step (2), 7-116.67 parts of the aged friend sauce juice obtained in the step (3) and 4.67-77.82 parts of the blend oil obtained in the step (1), 0.82-13.62 parts of salt, chicken essence, Xianweibao and I + G, heating and frying for 10-30 minutes, stopping heating and continuously frying for 10-20 minutes, and cooling the obtained sauce;
(6) and (5) subpackaging the sauce obtained in the step (5) under the aseptic condition into bags to obtain the original-flavor Laoyou sauce.
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