Composition of Spicy-chicken Sauce and Method thereof

摘要

PURPOSE: A seasoning sauce composition for cinnamomi and a method of manufacture thereof are provided to supply the seasoning sauce composition for cinnamomi by using the glutinous rice powder instead of paste and wheat flour for black pepper paste. CONSTITUTION: Black pepper paste is manufactured by uniformly making it by heating 3.0 to 3.8 weight% to the black pepper, 0.1 to 1.6 weight% to the white sugar, 1.3 to 1.4 weight% to the oyster sauce, 7.0 to 7.3 weight% to the butter, 4.0 to 4.5 weight% to the button mushroom soy source, 56.0 to 58.0 weight% to the starch syrup, 1.0 to 1.5 weight% to the chicken base(seasoning), 1.5 to 2.0 weight% to the capsaicin powder and 10.0 to 11.6 weight% to purified water 10.0 in 90C to 60. The seasoned black pepper paste is manufactured by heating 0.2 to 0.4 weight% to the sodium glutamate, 0.1 to 0.3 weight% to allspice, 0.5 to 2.5 weight% to the crab, 0.1 to 0.2 weight% to the capsaicin liquid, 1.6 to 2.0 weight% to the caramel, and 0.2 to 0.4 weight% to the garlic powder and mixing them. Butter and glutinous rice flour is added in the seasoned black pepper paste in equal mass ratio in 80 to 100C condition. And the seasoning sauce is made. After quickly cooling the seasoning sauce, low temperature ripens it as storing the 12 to 36 in refrigerator in 0 to 10C.