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Flavored margarya melanoide sauce and preparation method thereof

A snail and flavor technology, applied in the field of flavor snail sauce and its preparation, can solve problems such as inconvenience to carry, inconvenient storage, and inability to eat immediately, and achieves the effects of scientific and reasonable formula matching, balanced matching and rigorous material selection.

Inactive Publication Date: 2018-08-10
广西黄氏真味食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its net cultivation and preliminary processing are required, and the taste is often greatly reduced due to cooking skills and its unique earthy smell.
Not ready to eat, not convenient to carry, not convenient to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A flavored snail sauce, the raw materials used in terms of mass parts are: 55 parts of snail meat, 20 parts of pork bone, 15 parts of chicken rack, 2 parts of star anise, 1.5 parts of cinnamon, 1 part of grass fruit, 0.6 part of fennel, 0.8 parts of tangerine peel, 1.2 parts of dried scallops, 0.9 parts of ginger, 2.5 parts of bean curd juice, 1.5 parts of butter, 4 parts of soy sauce, 2 parts of soy sauce, 1.2 parts of chicken essence, 2 parts of salt, 1.1 parts of sucrose, and 5 parts of rapeseed oil.

[0016] A preparation method of flavored snail sauce, the main steps of which include:

[0017] (1) Add 3 to 5 times the amount of water to decoct pork bones, chicken racks, star anise, cinnamon bark, grass fruit, fennel, tangerine peel, scallops, and ginger for 2 to 3 hours, filter to remove residue, and get soup;

[0018] (2) Take fresh snail meat, wash it and set aside;

[0019] (3) Pour rapeseed oil into a hot pot and heat to 120°C, pour in the soup, add fermented ...

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PUM

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Abstract

The present invention relates to a flavored margarya melanoide sauce and a preparation method thereof. The flavored margarya melanoide sauce comprises the following raw materials in parts by mass: 50-60 parts of margarya melanoide meat, 15-25 parts of pig tube-like bones, 10-20 parts of chicken frames, 1-3 parts of star anise, 1-2 parts of cassia bark, 0.5-1.5 parts of tsaoko amomum fruit, 0.3-0.8part of fennel, 0.5-1.0 part of dried tangerine peel, 0.8-1.3 parts of dried scallops, 0.5-1.5 parts of fresh ginger, 2-3 parts of fermented bean curd juice, 1-2 parts of beef tallow, 3-5 parts of soy sauce, 1-3 parts of light soy sauce, 0.5-1.5 parts of chicken essence, 1-3 parts of edible salt, 0.5-1.5 parts of sucrose and 4-6 parts of rapeseed oil. The prepared margarya melanoide sauce is delicious in taste, long in storage time and convenient in preparation, improves use effects of people, and is rich in flavor, vivid, full and soft in mouthfeel, and long in lasting fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flavored snail sauce and a preparation method thereof. Background technique [0002] Snails are also called square ring-edged snails. Snails are rich in nutrients. Snails not only contain rich protein but also a variety of microelements that the human body needs. Snails contain a lot of calcium, so we want to You can eat more snails for calcium supplementation. Snails have very good health and health effects, so snails are loved by people. [0003] The usual way of eating is to catch fresh snails, keep them temporarily in clean water, wash them, cut off the tails and wash them, then stir-fry them with condiments or wash and boil the snails, pick out the snail meat with a needle, and then wash off the snails in the intestinal gland part. Stir-fried food with auxiliary ingredients is delicious, and it is an authentic farmhouse delicious side dish. However, i...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 黄祥端黄祥敏
Owner 广西黄氏真味食品科技有限责任公司
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