Pig liver sauce
A technology of pig liver sauce and sweet noodle sauce, which is applied in the fields of application, food preparation, food science, etc., and can solve problems such as lack of standardization of pig liver sauce products
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Embodiment 1
[0019] Embodiment one: a kind of pork liver pate
[0020] A kind of pork liver paste, described pig liver paste is mainly made of the following materials by weight:
[0021] Sweet noodle sauce 195~205 parts;
[0022] MSG 3~9 parts;
[0023] 20~30 parts of white vinegar;
[0024] 45~55 parts of sugar;
[0025] 8~10 parts of starch;
[0026] 165~175 parts of water
[0027] 42~52 parts of salad oil.
Embodiment 2
[0028] Embodiment two: a kind of pork liver pate
[0029] See attached figure 1 Described, a kind of pig liver paste, the preparation method of described pig liver paste is as follows:
[0030] 1. Picking and inspection: raw materials: sugar, white vinegar, salad oil, sweet noodle sauce, monosodium glutamate, starch. Inspection: Confirm whether the material has deteriorated, has no peculiar smell, and is in the correct quantity.
[0031] 2. Open the pot: Add 170 grams of water, 49 grams of sugar, 26 grams of white vinegar, 47 grams of salad oil, 200 grams of sweet noodle sauce, and 6 grams of monosodium glutamate into the pot in proportion.
[0032] 3. Packing and weighing: After the pot is boiled, put the sauce into the barrel, weigh it after packing (record data), put two pots of sauce into one barrel.
[0033] 4. Cooling: Cover the finished sauce with white gauze; cool it down to below 25 degrees and pack it.
[0034] 5. Packaging: After stirring the cooled sauce evenly...
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