Heat clearing wax gourd sauce

A technology for wax gourd and cucumber, applied in the field of heat-clearing wax gourd sauce, can solve problems such as unhealthy health, inability to satisfy the diversification of the public, single variety, etc., and achieve the effects of no potential harm of carcinogens, rich smoky flavor and good development prospects.

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] A heat-clearing wax gourd sauce, which is prepared from the following raw materials in parts by weight: 30 wax gourds, 1 cucumber, 1 white sugar, 2 red yeast rice flour, 6 aged kimchi water, 4 salt, 5 peanut oil, 1 chicken bone grass, and agarwood 0.01, cloud wood fragrance 0.03, kohlrabi 0.1, diced burdock 1, watermelon rind 1, white fungus 1, chicken liver 3, chicken 40.

[0027] The heat-clearing wax gourd sauce described above,

[0028] The preparation method comprises the following steps:

[0029] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use non-polar macroporous resin dynamic adsorption purification to obtain smoked liquid for later use;

[0030] (2) Wash the chicken liver and chicken to remove impurities, cook at 10...

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PUM

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Abstract

The present invention discloses a heat clearing wax gourd sauce. The wax gourd sauce is prepared from the following raw materials in parts by weight: 30-50 parts of wax gourds, 1-3 parts of cucumbers, 1-2 parts of white granulated sugar, 2-4 parts of red yeast rice flour, 6-8 parts of aged pickled vegetable water, 4-5 parts of edible salt, 5-12 parts of peanut oil, 1-2 parts of herba abri, 0.01-0.08 part of lignum aquilariae resinatum, 0.03-0.08 part of radix aucklandiae, 0.1-0.3 part of brassica juncea, 1-2 parts of diced arctium lappa roots, 1-2 parts of watermelon rinds, 1-2 parts of white fungus, 3-6 parts of chicken liver, and 40-50 parts of chicken meat.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a heat-clearing wax gourd sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extraor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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