Thousand-year-old preserved egg paste and production method
A production method, the technology of preserved egg sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems that the edible value of preserved eggs is not fully developed, the preservation time of preserved eggs is short, and it is not convenient enough, so that it is suitable for batch processing and production. Long storage time and good taste effect
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Embodiment 1
[0014] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 175 parts preserved eggs, 14 parts peanuts, 10 parts soybeans, 13 parts fermented soybeans, 10 parts salt, 3.5 parts monosodium glutamate , 1 part of garlic powder, 4 parts of chili powder, 1 part of five-spice powder, 1.5 parts of soy sauce, 55 parts of peanut oil, wherein peanuts are cooked peanuts, which are roasted, and soybeans are cooked soybeans, which are steamed.
[0015] The production method of this preserved preserved egg sauce is:
[0016] a. Prepare materials: by weight, weigh 175 parts of preserved eggs, 14 parts of peanuts, 10 parts of soybeans, 13 parts of tempeh, 10 parts of salt, 3.5 parts of monosodium glutamate, 1 part of garlic powder, 4 parts of chili powder, 1 part of five-spice powder, 1.5 parts of soy sauce, 55 parts of peanut oil;
[0017] b. Processing and preparation: Cut the peeled preserved eggs into small pieces for later use, h...
Embodiment 2
[0021] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 120 parts of preserved eggs, 8 parts of peanuts, 8 parts of soybeans, 7 parts of tempeh, 7 parts of salt, and 2 parts of monosodium glutamate , 0.5 parts of garlic powder, 2 parts of chili powder, 0.5 parts of five-spice powder, 0.5 parts of soy sauce, 40 parts of soybean oil, wherein peanuts are cooked peanuts, which are made by frying, and soybeans are cooked soybeans, which are made by boiling.
[0022] The production method of this preserved preserved egg sauce is:
[0023] a, material preparation: by weight, take 120 parts of preserved eggs, 8 parts of peanuts, 8 parts of soybeans, 7 parts of tempeh, 7 parts of salt, 2 parts of monosodium glutamate, 0.5 parts of garlic powder, 2 parts of chili powder, 0.5 parts of five-spice powder, 0.5 parts of soy sauce, 40 parts of soybean oil;
[0024] b. Processing and preparation: Cut the peeled preserved preserved ...
Embodiment 3
[0028] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 140 parts of preserved eggs, 10 parts of peanuts, 10 parts of soybeans, 11 parts of tempeh, 7 parts of salt, and 2.8 parts of monosodium glutamate , 1 part of garlic powder, 2.8 parts of chili powder, 0.5 part of five-spice powder, 1.5 parts of soy sauce, 50 parts of tea seed oil, wherein peanuts are cooked peanuts, which are fried, and soybeans are cooked soybeans, which are baked.
[0029] The production method of this preserved preserved egg sauce is:
[0030] a, material preparation: by weight, take 140 parts of preserved eggs, 6 parts of peanuts, 16 parts of soybeans, 11 parts of tempeh, 7 parts of salt, 2.8 parts of monosodium glutamate, 1 part of garlic powder, 2.8 parts of chili powder, 0.5 parts of five-spice powder, 1.5 parts of soy sauce, 50 parts of tea seed oil;
[0031] b. Processing and preparation: cut the peeled preserved eggs into small piece...
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