Garlic-flavored Doulao sauce and production technology thereof

• Main Author: GAN QIUPING
• Format: Patent
• Language: Chinese; English
• Published: 27.06.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8.3-8.9kg of ginger juice, 3.3-3.9kg of onion oil, 1.9-2.3kg of crystal sugar, 1.2-1.6kg of monosodium glutamate, 0.3-0.4kg of a yeast extract, and 0.3-0.4kg of disodium 5'-ribonucleotide. The production technology comprises the following steps of putting the soybean oil in a stirring kettle, performing heating, adding the ginger juice and the minced garlic, performing stir-frying, adding the soy sauce, performing stir-frying, adding the crystal sugar, performing stir-frying, adding the oyster sauce and the edible salt, performing stir-frying, adding the onion oil, performing stir-frying, performing boiling over, adding the potassium sorbate, the monosodium glutamate, the yeast extract and the disodium 5'-ribonucleo