| 摘要 |
PURPOSE: A production method of sauce for pan-fried rice noodles is provided to offer unique sweet, spicy, and savory taste and color to the pan-fried rice noodles. CONSTITUTION: 20-30 wt% of water, 20-30 wt% of oyster sauce, 18-25 wt% of soy sauce, 12-23 wt% of fructose syrup, 5-15 wt% of brown sugar, 1.2-2.5 wt% of chili powder, and 0.5-1.5 wt% of shrimp paste are firstly mixed. The mixture is mixed with 0.2-1.2 wt% of acidity regulator and 0.05-0.3 wt% of caramel to obtain a sauce mixture for pan-fried rice noodles. The sauce mixture is low temperature sterilized at 100°C for 10-20 minutes. The shrimp paste is obtained by heating 32-42 wt% of shrimp flesh, 25-32 wt% of soybean oil, 23-28 wt% of garlic, 2-8 wt% of refined salt, 2-8 wt% of black pepper powder, 0.1-1 wt% of disodium 5-inosinate, 0.1-1 wt% of disodium 5-guanylate, and 0.01-1 wt% of paprika extracted pigment at 80-100°C for 5-30 minutes. [Reference numerals] (AA) Water; (BB) Oyster sauce; (CC) Soy sauce; (DD) Fructose syrup; (EE) Brown sugar; (FF) Shrimp paste; (GG) Chili paste; (HH) Caramel; (II) Acetic acid; (JJ) Mixing; (KK) Low temperature sterilizing; (LL) Hot filling; (MM) Cooling; (NN) Quality checking; (OO) Labeling; (PP) Finishing products |
