Black-pepper-flavor sauce suitable for patients with diabetes mellitus, and preparation method and application thereof
A technology of black pepper and diabetes, which is applied in the field of black pepper-flavored sauce and its preparation, can solve the problem of not being suitable for diabetics for long-term consumption, and achieve the adjustment of intestinal flora stability, spicy, sweet and sour taste, and nutritional intake The effect of adjuvant therapy
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Embodiment 1
[0038] This embodiment discloses the raw material composition of the black pepper flavor sauce suitable for diabetic patients of the present invention, specifically see the following table:
[0039] Table 1 raw material formula table
[0040]
[0041] Wherein, the mixed oil is formed by mixing olive oil, corn oil and soybean oil in a mass ratio of 1:1:1.
Embodiment 2
[0043]This embodiment discloses the preparation method of the black pepper flavor sauce suitable for diabetic patients of the present invention, comprising the following steps:
[0044] Step 1. Control the temperature of the electromagnetic frying pan to 150-160°C, dry-fry the black pepper for 40-50 seconds, and set aside;
[0045] Step 2. Put inulin, yellow juice powder, beef powder, chicken rice soy sauce, low-sodium salt, mogroside, and bovine bone clear soup into the homogenizer in proportion to prepare the inulin seasoning liquid;
[0046] Step 3. Put olive oil, corn oil, and soybean oil into the homogenizer according to the mass ratio of 1:1:1, and transfer them to the electromagnetic frying pan after being uniform and stable, and control the oil temperature to 150-160°C;
[0047] Step 4. Use a dicing machine to process the garlic and dried onion into 0.2cm 3 minced garlic and minced dried onion respectively; put the minced dried onion and minced garlic into the electro...
Embodiment 3
[0050] This example discloses the sensory evaluation of the black pepper flavored sauce of the present invention.
[0051] The black pepper-flavored sauce of the present invention used in this example: adopt the raw material formula numbered 1 in Table 1 of Example 1, and prepare the black pepper-flavored sauce according to the method in Example 2.
[0052] The traditional black pepper sauce used in this example: raw materials for each portion are: 22.5g of crushed black pepper, 10g of butter, 5g of salt, 5g of sugar, 15ml of soy sauce, 180ml of water, 50g of minced onion, 15g of minced garlic, and 8g of corn flour. The preparation process is:
[0053] 1. Add butter to the pot and heat it to 180-190°C, then add the minced onion, and fry the minced onion until the onion is burnt yellow and semi-dry. The heating time is 60-80 seconds.
[0054] 2 Add minced garlic, crushed black pepper, salt, sugar, and soy sauce, stir fry for 90-120 seconds, and heat at 150-180°C.
[0055] 3 A...
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