Source: U.S. Department of Defence
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Szechwan Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 010 00
SZECHWAN SAUCE
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
130 cal
13 g
1g
9g
0 mg
569 mg
5 mg
Ingredient
Weight
Measure
Issue
WATER
4-2/3 lbs
2 qts 1 cup
OIL,SALAD
1-7/8 lbs
1 qts
VINEGAR,DISTILLED
2-1/8 lbs
1 qts
1-3/4 lbs
1 qts
SUGAR,GRANULATED
SOY SAUCE
1-7/8 lbs
3 cup
1-5/8 lbs
3 cup
CATSUP
PEPPER,RED,CRUSHED
2/3 oz
1/2 cup
CORNSTARCH
6-3/4 oz
1-1/2 cup
WATER,COOL
2-1/8 lbs
1 qts
Method
1 Combine water, salad oil, vinegar, sugar, soy sauce, catsup, and pepper in steam jacketed kettle or stock-pot; bring to a boil.
Reduce heat and simmer for 5 minutes.
2 Combine water and cornstarch. Blend until smooth. Add to mixture slowly while stirring. Bring to a boil; reduce heat and simmer
for 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Notes
1 This sauce is peppery hot.
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| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 130 cal |
| Carbohydrates: | 13 g |
| Protein: | 1g |
| Fat: | 9g |
| Cholesterol: | 0 mg |
| Sodium: | 569 mg |
| Calcium: | 5 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 4-2/3 lbs | 2 qts 1 cup | |
| OIL,SALAD | 1-7/8 lbs | 1 qts | |
| VINEGAR,DISTILLED | 2-1/8 lbs | 1 qts | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| SOY SAUCE | 1-7/8 lbs | 3 cup | |
| CATSUP | 1-5/8 lbs | 3 cup | |
| PEPPER,RED,CRUSHED | 2/3 oz | 1/2 cup | |
| CORNSTARCH | 6-3/4 oz | 1-1/2 cup | |
| WATER,COOL | 2-1/8 lbs | 1 qts |
| Method: | |
|
1 Combine water, salad oil, vinegar, sugar, soy sauce, catsup, and pepper in steam jacketed kettle or stock-pot; bring to a boil. Reduce heat and simmer for 5 minutes. 2 Combine water and cornstarch. Blend until smooth. Add to mixture slowly while stirring. Bring to a boil; reduce heat and simmer for 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. Notes 1 This sauce is peppery hot. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence