Health-preserving and health-care venison sauce and processing method thereof
A processing method, the technology of venison sauce, applied in the field of food processing, to achieve the effect of high nutritional value
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[0013] The present invention will be further described below in conjunction with specific embodiments.
[0014] A health-care venison sauce, which is made of the following ingredients in parts by weight: 18 parts of minced venison, 3 parts of minced velvet antler, 3 parts of wolfberry, 2 parts of minced dodder, 3 parts of minced grass, and 2.5 parts of minced poria cocos , 1.5 parts of licorice powder, 1 part of rush grass powder, 0.8 parts of Ophiopogon japonicus powder, 3 parts of black plum powder, 3 parts of plumeria flower, 3 parts of sesame seeds, 4 parts of peanuts, 18 parts of soybean paste, 2 parts of minced green onion, and 2 parts of minced ginger , 2 parts of minced garlic, 2.5 parts of salt, 0.4 parts of chicken essence, 0.012 parts of maltol, 7 parts of sesame oil, 0.9 parts of sesame oil, 0.2 parts of cumin powder, 0.3 parts of pepper powder, 0.15 parts of pepper powder, 0.3 parts of chili powder, water 12 servings.
[0015] The processing method step of a kind...
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