几种特色酱味汁的研制

Research and development of special seasoning sauces

介绍了4种特色酱味汁的制作方法。香菇辣酱是将香菇酱、日本辣根酱、油酥蚕豆瓣和干辣椒等混合调制而成的,成品色泽红亮,鲜辣回甜,香味浓郁。鲜辣酸梅酱是将酸梅酱、豆瓣酱和海鲜酱等一起调制而成的,成品色泽红亮,酸辣微甜,鲜香醇厚。香辣沙拉酱是用沙拉酱、酸青瓜和日本青芥辣等原料,加各种调味料复制而成的,成品色泽美观,酸甜香辣,果味浓郁。鱼露腐乳汁是用鱼露、腐乳为主要原料,加鲜汤、葱和姜等辅料调制而成的,成品咸鲜微辣,味道奇特。这4种酱味汁既可直接拌制凉菜,也可用于炒制热菜。

This article introduces the production methods of four special seasoning sauces. Mushroom chili sauce is a bright red sauce. It is composed of mushroom sauce, Japanese horseradish sauce, crisp broad bean and dried chili. Hot dark plum sauce consists of plum sauce, soybean paste and seafood paste. This red sauce has a sour - hot - and - sweet taste. Fragrant salad paste is made of salad, sour Green cucumber, Japanese mustard and other condiments. IT has a wonderful color and special fruity flavor. Fish sauce and fermented bean curd is fermented with delicious soup, shallot, ginger and other condiments. Then fish and bean curd sauce is produced. It has a special salt - and - hot taste. These four seasoning sauces can be used in cold dishes and hot dishes as well.