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Pork spicy sauce and preparation method thereof

A technology of pork and chili sauce, which is applied in the direction of food ingredients as substitutes, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problems of single nutrition in chili sauce, and achieve the goal of overcoming single nutrition, nourishing nutrition, and meat flavor. full-bodied effect

Inactive Publication Date: 2018-11-20
吕林杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problem of single nutrition in the existing hot sauce, and provide a kind of pork hot sauce and its preparation method, which has the characteristics of deliciousness, nutrition and nourishment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A pork hot sauce, which is composed of the following materials according to the weight ratio: 70 parts of pork, 65 parts of chili powder, 18 parts of sesame, 60 parts of minced garlic, 120 parts of vegetable oil, 6 parts of cooking wine, 8.5 parts of light soy sauce, 4 parts of dark soy sauce, ginger 1.2 parts flour, 10.5 parts raw flour, 6 parts sodium chloride, 2 parts green pepper powder, 2 parts sodium glutamate, 2 parts chicken essence, 35 parts tempeh, 0.2 parts star anise, 0.3 parts cinnamon, 1.2 parts green pepper, red 1.4 parts of pepper, 3 parts of ginger, 0.3 parts of bay leaves, 1.8 parts of cumin, 0.5 parts of grass fruit, 0.5 parts of amomum, 0.6 parts of tangerine peel, 0.8 parts of coriander root, 0.9 parts of celery root, 6 parts of garlic, and dried millet 0.8 parts of pepper, 1 part of jujube, 2 parts of Codonopsis pilosula, 1.5 parts of wolfberry, 22 parts of sesame.

[0020] The preparation method of described pork chili sauce is as follows:

[002...

Embodiment 2

[0027] A pork hot sauce, which is composed of the following materials according to the weight ratio: 50 parts of pork, 50 parts of chili powder, 15 parts of sesame, 50 parts of minced garlic, 110 parts of vegetable oil, 5 parts of cooking wine, 8 parts of light soy sauce, 3 parts of dark soy sauce, ginger 1 part powder, 10 parts raw flour, 5 parts sodium chloride, 1 part green pepper powder, 1 part sodium glutamate, 1 part chicken essence, 30 parts tempeh, 0.1 part star anise, 0.2 part cinnamon, 1 part green pepper, red 1.2 parts of pepper, 2 parts of ginger, 0.1 parts of bay leaves, 1.5 parts of cumin, 0.3 parts of grass fruit, 0.3 parts of amomum, 0.5 parts of tangerine peel, 0.5 parts of coriander root, 0.6 parts of celery root, 5 parts of garlic, and dried millet 0.5 parts of pepper, 0.5 parts of jujube, 1 part of Codonopsis, 1 part of wolfberry, 20 parts of sesame.

[0028] The preparation method of described pork chili sauce is as follows:

[0029] 1) Pre-treatment of r...

Embodiment 3

[0035]A pork chili sauce, which is composed of the following materials according to the weight ratio: 80 parts of pork, 70 parts of chili powder, 30 parts of sesame, 70 parts of minced garlic, 150 parts of vegetable oil, 8 parts of cooking wine, 10 parts of light soy sauce, 5 parts of dark soy sauce, ginger 1.5 parts flour, 12 parts raw flour, 7 parts sodium chloride, 3 parts green pepper powder, 3 parts sodium glutamate, 3 parts chicken essence, 50 parts tempeh, 0.3 parts star anise, 0.5 parts cinnamon, 1.6 parts green pepper, red 1.8 parts of pepper, 3.5 parts of old ginger, 0.4 parts of bay leaves, 2 parts of fennel, 0.6 parts of grass fruit, 0.6 parts of amomum, 0.7 parts of tangerine peel, 1 part of coriander root, 1 part of celery root, 8 parts of garlic, and dried millet 0.9 parts of pepper, 2 parts of jujube, 3 parts of Codonopsis pilosula, 2 parts of wolfberry, 25 parts of sesame.

[0036] The preparation method of described pork chili sauce is as follows:

[0037] 1...

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PUM

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Abstract

The invention relates to pork spicy sauce and a preparation method thereof. The pork spicy sauce is prepared from pork, pepper and multiple condiments by virtue of a special processing technology. Thepreparation method of the pork spicy sauce comprises the following steps: performing raw material pretreatment, pickling, decocting, refining and frying. In the decocting step, flavored water decocted from condiments of homology of medicine and food and multiple other condiments is matched with unique chili oil refining and pork sauce frying process, so that the pork spicy sauce disclosed by theinvention has the advantages of being nutritious and delicious in taste, can be directly eaten, and can serve as a food cooking ingredient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing technology, and in particular relates to a pork chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a kind of food condiment that is liked by people, and it can be eaten directly and can also be used as a raw material for food cooking. At present, there are many kinds of chili sauces on the market, but the nutrition is relatively single, and people's demand for healthy diet is increasing day by day, so it is necessary to invent a kind of nutritious and delicious pork chili sauce. Contents of the invention [0003] The purpose of the present invention is to overcome the problem of single nutrition in the existing chili sauce, and provide a pork chili sauce and a preparation method thereof, which are delicious, nutritious and nourishing. [0004] The object of the present invention is achieved like this: a kind of pork chili sauce and preparation met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23V2002/00A23L27/60A23L33/10A23L33/105A23V2200/044A23V2200/16A23V2200/15A23V2200/12A23V2200/30A23V2250/154
Inventor 吕林杰闫万春
Owner 吕林杰
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