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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

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a kind of pig liver pate, aiming to solve the problem that existing pig liver pate products have not achieved standardization

Method used

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  • Pig liver sauce

Examples

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Effect test

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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Abstract

The invention relates to pig liver sauce. The pig liver sauce is mainly prepared from 195 to 205 parts of sweet soybean sauce, 3 to 9 parts of monosodium glutamate, 20 to 30 parts of white vinegar, 45 to 55 parts of sugar, 165 to 175 parts of water and 42 to 52 parts of salad oil. The pig live sauce can realize raw material standardization, product standardization and process standardization.

Description

technical field [0001] The invention relates to a condiment, in particular to a pig liver pate, and belongs to the technical field of food processing. Background technique [0002] China has a long history and rich knowledge in the development and consumption of condiments, and there are many types of condiments. Brewed seasonings use grains rich in protein and starch as the main raw material, and after treatment, they are fermented, that is, a series of biochemical changes are produced by the action of relevant microbial enzymes, and they are transformed into various complex organic substances. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc. [0003] Condiments have developed from simple oil, salt, sauce and vinegar to a large family with many varieties, and have become an indispensable food companion in people's lives. At present, my country's condiment product system has been basically formed, but at the same time, there are ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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