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Sauce

A technology for sauces and sauces, applied in applications, food preparation, food science, etc., can solve problems such as lack of standardization, and achieve the effect of standardization of raw materials

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 sauce sauce, and the purpose is to solve the problem that the existing sauce sauce products have not achieved standardization

Method used

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  • Sauce

Examples

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Effect test

Embodiment 1

[0022] Example 1: A sauce sauce

[0023] A sauce sauce, the sauce sauce is mainly made of the following materials by weight:

[0024] Thai chicken sauce 495~505 servings;

[0025] Tomato sauce 145~155 servings;

[0026] 95~105 portions of garlic sauce;

[0027] 45~55 portions of lemon juice;

[0028] 25~35 parts of white vinegar;

[0029] 55~61 servings of sugar;

[0030] Water 495~505 parts

[0031] 95~105 servings of salad oil.

Embodiment 2

[0032] Example 2: A sauce sauce

[0033] See attached figure 1 Said, a sauce sauce, the preparation method of the sauce sauce is as follows:

[0034] 1. Picking and inspection: Raw materials: Thai chicken sauce, tomato sauce, garlic paste, lemon juice, salad oil, sugar, white vinegar. Inspection: Confirm whether the material has deteriorated, has no peculiar smell, and the quantity is correct.

[0035] 2. Auxiliary material processing: cleaning: clean onion, ginger, garlic (peeled). Crushed materials: Put the onion, ginger, and garlic into a chopper and chop, about 0.5 cm granular. Note: Chop the onion, ginger and garlic separately, do not mix

[0036] 3. Boiling the pot: Add 100 grams of salad oil to the pot. After the pot is heated, add 500 grams of Thai chicken sauce, 150 grams of tomato sauce, 100 grams of garlic paste, 50 grams of lemon juice, 30 grams of white vinegar, and 58 grams of sugar. 500 grams of water, stir well with a spoon. Simmer for 15 minutes on low heat and s...

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Abstract

Sauce is mainly prepared from 495-505 parts of Thai chicken sauce, 145-155 parts of tomato sauce, 95-105 parts of garlic sauce, 45-55 parts of lemon juice, 25-35 parts of white vinegar, 55-61 parts of sugar, 495-505 parts of water and 95-105 parts of salad oil. Raw material standardization, product standardization and technological standardization of the sauce can be achieved.

Description

Technical field [0001] The invention relates to a seasoning, in particular to a sauce sauce, belonging to the technical field of food processing. Background technique [0002] China has a long history and rich knowledge in the development and edible seasonings, and there are many kinds of seasonings. Brewing seasonings use grains that are rich in protein and starch as their main raw materials, and are processed and fermented, that is, through the action of related microbial enzymes to produce a series of biochemical changes and convert them into various complex organic substances. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc. [0003] Condiments have evolved from simple oil, salt, sauce and vinegar to a large family with many varieties, becoming an indispensable food companion in people's lives. At present, my country's condiment product system has basically taken shape, but at the same time, the products have the problems of insuffi...

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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