Manufacturing method of super fresh curry rice-mixing sauce
A production method and technology of bibimbap sauce, applied in food science and other fields, can solve the problems of sweet, sour, spicy and salty taste, and achieve the effect of unique flavor, novel eating method, rich and balanced nutritional value
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Embodiment 1
[0026] A. Raw material marinating:
[0027] Wash 500 grams of chicken breast, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 100 grams of potatoes, 50 grams of carrots, and 50 grams of onion, cut them into cubes of 1 cm in length, width and height for later use . Angelica 20 grams, Scutellaria baicalensis 20 grams, Radix Ginseng 30 grams, Jujube 10 grains, Lycium barbarum 8 grams soaked and washed.
[0028] B. Boiling:
[0029] a. Heat 50 grams of peanut oil to 70 degrees Celsius, add diced chicken, 30 grams of dried crab meat, 30 grams of dried shrimp, 10 grams of ginger juice, 20 grams of garlic powder, and 20 grams of cooking wine, stir and heat evenly.
[0030] b. Add potatoes, carrots, onions, 8 grams of salt, 15 grams of chicken bouillon, 50 grams of curry powder, heat and stir evenly.
[0031] C. Configure chicken soup:
[0032] Take 300 grams of black-bone chicken meat and chop into 8cm chunks, put them in clean water to soak and clean...
Embodiment 2
[0036] A. Raw material marinating:
[0037] Wash 600 grams of chicken breast, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 120 grams of potatoes, 50 grams of carrots, and 60 grams of onion, cut them into cubes of 1 cm in length, width and height for later use . Angelica 22 grams, Radix Ginseng 30 grams, jujube 10 grains, medlar 8 grams soaked and washed.
[0038] B. Boiling:
[0039] a. Heat 60 grams of peanut oil to 80 degrees Celsius, add diced chicken, 35 grams of dried crab meat, 35 grams of dried shrimp, 12 grams of ginger juice, 20 grams of garlic powder, and 25 grams of cooking wine, stir and heat evenly.
[0040] b. Add potatoes, carrots, onions, 8 grams of salt, 15 grams of chicken bouillon, 60 grams of curry powder, heat and stir evenly.
[0041] C. Configure chicken soup:
[0042] Take 400 grams of black-bone chicken meat and chop into 8cm chunks, soak in clean water and wash, remove and blanch in a boiling water pot and then cont...
Embodiment 3
[0046] A. Raw material marinating:
[0047] Wash and remove 400 grams of chicken breast meat, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 50 grams of carrots and 50 grams of cucumber, cut them into cubes of 1 cm in length, width and height for later use. Angelica 20 grams, Scutellaria baicalensis 20 grams, Radix Ginseng 30 grams, Prune jujube 10 grains, soak and wash.
[0048] B. Boiling:
[0049] a. Heat 50 grams of peanut oil to 70 degrees Celsius, add diced chicken, 30 grams of dried shrimp, 10 grams of ginger juice, 20 grams of cooking wine, stir and heat evenly.
[0050] b. Add carrots and cucumbers, 8 grams of salt, 15 grams of chicken essence, and 50 grams of curry powder, heat and stir evenly.
[0051] C. Configure chicken soup:
[0052] Take 300 grams of local chicken meat and chop into 8cm chunks, soak and wash them in clean water, take them out and blanch them in a boiling water pot and control them dry; add 1000 grams of clean wa...
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