Sauce for mutton chafing dish and preparation method and application thereof

Abstract

The invention discloses sauce for mutton chafing dish and a preparation method and an application of the sauce, which relate to the technical field of condiments, the sauce for mutton chafing dish comprises the following raw materials in parts by weight: 50 to 60 parts of thick broad-bean sauce; 20 to 30 parts of sweet fermented flour paste; 10-15 parts of fermented glutinous rice, 10-15 parts ofspices, 5-7 parts of soy sauce, 6-10 parts of cooking wine, 10-15 parts of turnip, 3-5 parts of wolfberry, 3-5 parts of polygonatum kingianum, 2-4 parts of adenophora stricta, 1-2 parts of castanopsissclerophylla, 1-2 parts of polygonatum odoratum, 1-3 parts of angelica sinensis, 1-3 parts of pericarpium citri reticulatae, 1-2 parts of fructus gardeniae, 3-5 parts of garlic, 4-6 parts of ginger powder, 10-20 parts of salt and 20-25 parts of vegetable oil. Through cooperation of turnip, wolfberry, polygonatum kingianum, adenophora stricta, castanopsis sclerophylla and polygonatum odoratum, thesauce for mutton chafing dish has the effects of nourishing yin, clearing heat, engendering liquid and allaying thirst, and can relieve internal heat phenomena such as parched mouth and dry tongue, swollen sore throat and the like when people eat the mutton chafing dish.

Description

technical field [0001] The invention relates to the technical field of condiments, more specifically, it relates to a mutton hot pot sauce and its preparation method and application. Background technique [0002] Mutton hot pot is a kind of instant food with mutton as the main raw material and various vegetables as auxiliary materials. It has high nutritional value. In the prior art, the patent application document with the application publication number CN105394598A discloses a method for making a flavored goat meat pot. Ginger 20-35, garlic 30-45, grass fruit 10-15, fragrant leaves 8-10, star anise 10-15, medlar 20-30, red dates 30-40, salt 30-50, cooking wine 10-20, sugar 3 -7. Because mutton is warm in nature, it is easy to get angry when it is often eaten. During the cooking process, the salt content in mutton and vegetables will gradually increase, and it is similar to traditional hot pot. In order to enhance the taste, when eating mutton hot pot, it is usually serve...

AI Technical Summary

Problems solved by technology

Because mutton is warm in nature, it is easy to get angry when it is often eaten. During the cooking process, the salt content in mutton and vegetables will gradually increase, and it is similar to traditional hot pot. In order to enhance the taste, when eating mutton hot pot, it is usually served with dipping sauce Consumption of soy sauce will cause the human body to take in more salt, and then produce a feeling of dry mouth and tongue, which will affect the sense of eating

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