Ready-to-eat euphausia pacifica sauce for bibimbap and making method of ready-to-eat euphausia pacifica sauce

[0024] An instant Pacific krill sauce for bibimbap is prepared from the following raw materials in parts by weight:

[0025] 25 parts of Pacific krill, 12 parts of peanut, 13 parts of onion, 12 parts of pepper, 15 parts of vegetable oil, 6 parts of wheat germ oil, 6 parts of rice wine, 2 parts of oyster sauce, 15 parts of soybean paste, 3 parts of salt, 2 parts of sugar, garlic 2 parts of minced meat, 2 parts of ginger, 0.2 parts of sodium benzoate, 2 parts of sesame seeds, and appropriate amount of water.

[0026] Wherein, the preparation method of the above-mentioned instant bibimbap Pacific krill sauce comprises the following steps:

[0027] (1) Add water and grind Pacific krill into shrimp paste, add salt, sugar and rice wine, stir evenly, cover and seal, open the cover and stir once a day, marinate at 70°C for 8 days, and obtain a mixed sauce;

[0028] (2) Pour chili, minced garlic and ginger into vegetable oil, stir-fry at 65°C for 35s, then add peanuts and continue to sti

[0031] An instant Pacific krill sauce for bibimbap is prepared from the following raw materials in parts by weight:

[0032] Pacific krill 35 parts, peanut 16 parts, onion 16 parts, pepper 18 parts, vegetable oil 18 parts, wheat germ oil 8 parts, rice wine 9 parts, oyster sauce 4 parts, soybean paste 18 parts, salt 4 parts, sugar 4 parts, garlic 4 parts of minced meat, 4 parts of ginger, 0.4 parts of sodium benzoate, 4 parts of sesame seeds, and appropriate amount of water.

[0033] Wherein, the preparation method of the above-mentioned instant bibimbap Pacific krill sauce comprises the following steps:

[0034] (1) Add water and grind Pacific krill into shrimp paste, add salt, sugar and rice wine, stir evenly, cover and seal, open the cover and stir once a day, marinate at 60°C for 5 days, and obtain a mixed sauce;

[0035] (2) Pour chili, minced garlic and ginger into vegetable oil, stir-fry at 60°C for 30s, then add peanuts and continue to stir-fry for 50s, then add onion, se

[0038] An instant Pacific krill sauce for bibimbap is prepared from the following raw materials in parts by weight:

[0039] 30 parts of Pacific krill, 10 parts of peanut, 10 parts of onion, 10 parts of pepper, 10 parts of vegetable oil, 5 parts of wheat germ oil, 5 parts of rice wine, 1 part of oyster sauce, 15 parts of soybean paste, 1 part of table salt, 2 parts of sugar, garlic 3 parts of minced meat, 1 part of ginger, 0.1 part of sodium benzoate, 5 parts of sesame, and appropriate amount of water.

[0040] Wherein, the preparation method of the above-mentioned instant bibimbap Pacific krill sauce comprises the following steps:

[0041] (1) Add water and grind Pacific krill into shrimp paste, add salt, sugar and rice wine, stir evenly, cover and seal, open the cover and stir once a day, and marinate at 80°C for 10 days to obtain a mixed sauce;

[0042] (2) Pour chili, minced garlic and ginger into vegetable oil, stir-fry at 70°C for 40 seconds, then add peanuts and continue