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Pumpkin pork rib sauce and preparation method thereof

A rib and pumpkin technology, applied in the field of pumpkin rib sauce and its preparation, to achieve the effect of strong seasoning function, rich application fields, strong and lasting fragrance

Inactive Publication Date: 2014-05-21
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of living standards, people require not only high-quality food, but also high-taste food. Therefore, various traditional seasoning sauces can no longer meet people's higher requirements for rich nutrition, delicious taste and long-lasting sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A pumpkin rib sauce made from the following ingredients in kg:

[0017] Ribs 20, pumpkin 30, pepper 80, sand tea sauce 25, broth 65, onion powder 4, garlic powder 5, milk 3, butter 8, hawthorn kernel powder 1.5, cumin 2, monosodium glutamate 2.5, sugar 2.5, salt 3, Cooking wine 6, cooking juice 1.5, barbecue sauce 2, water starch 4, baking soda 0.6, nucleotide disodium 0.1, sodium benzoate 0.1, acesulfame potassium 0.12, mustard oil 0.3, vitex leaf powder 0.5g, sesame 2.5, vegetable oil amount.

[0018] A preparation method of pumpkin rib sauce, comprising the following steps:

[0019] (1) Wash the pumpkin, remove the skin and seeds, cut into small pieces, put it into the pot with the broth and boil, change the heat to medium, then add milk and cook until the pumpkin is cooked, then turn off the heat, beat the pumpkin pulp, and set aside ;Put the butter in a pot and heat to dissolve, add onion powder and garlic powder to sauté, then turn to low heat, then pour ...

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Abstract

The invention discloses pumpkin pork rib sauce and a preparation method thereof. The pumpkin pork rib sauce is prepared from the following raw materials in parts by weight: 20-30 parts of pork ribs, 25-35 parts of pumpkins, 80-90 parts of pod pepper, 25-30 parts of barbeque sauce, 60-80 parts of soup-stock, 3-5 parts of onion powder, 4-6 parts of garlic powder, 3-4 parts of milk, 5-10 parts of cream, 1-2 parts of hawthorn seed powder, 2-3 parts of cumin, 2-3 parts of aginomoto, 2-3 parts of white granulated sugar, 2-4 parts of edible salt, 5-8 parts of cooking wine, 1-2 parts of catsup, 2-3 parts of roast juice, 3-5 parts of water starch, 0.5-1 part of sodium bicarbonate, 0.05-0.15 part of disodium nucleotide, 0.1-0.15 part of sodium benzoate, 0.1-0.15 part of acesulfame potassium, 0.3-0.4 part of mustard oil, 0.4-0.6 part of negundo chastetree leafpowder, 2-3 part of sesames and a proper amount of plant oil. The pumpkin pork rib sauce is prepared by scientifically mixing various raw materials, is rich in fragrance and nutrition, tastes delicious, and is high in seasoning performance, scientific, healthy, delicious and safe edible seasoning sauce and suitable for various groups of people.

Description

technical field [0001] The invention relates to a pumpkin pork rib sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Sauce is a paste condiment processed from beans, wheat flour, fruit, meat or fish and shrimp as main raw materials. It plays an important role in people's dietary life and is a necessity for people's life. With the continuous improvement of living standards, people not only require high quality food, but also high taste. Therefore, various traditional seasoning sauces can no longer meet people's higher requirements for rich nutrition, delicious taste and long-lasting sauce flavor. Contents of the invention [0003] The object of the present invention is to provide a pumpkin sparerib sauce and a preparation method thereof, which enriches the varieties of the sauce. The sauce of the invention has high nutritional value, delicious taste and is convenient to eat. [0004] The technical scheme that th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 王德才王德斌姚月红
Owner MAANSHAN SHIYUEFENG FOOD
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