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Condiment and preparation method thereof

A technology of base material and spice, applied in the field of base material and its preparation, can solve problems such as poor taste

Pending Publication Date: 2020-08-11
陈志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's requirements for the mouthfeel and taste of food are increasing day by day, and various base materials for eating with rice, flour, flour, etc. have also appeared on the market, but the existing base materials on the market There is still a problem with poor taste

Method used

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  • Condiment and preparation method thereof
  • Condiment and preparation method thereof
  • Condiment and preparation method thereof

Examples

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preparation example Construction

[0022] The embodiment of the present invention also proposes a preparation method of the above primer.

[0023] Add the first spice, ginger, and carrot to the mixed cooking oil at 130-195°C and fry until the oil temperature rises to 180-200°C. The temperature of the mixed cooking oil is controlled at 130-200°C, and the foam in the mixed cooking oil can be removed , avoiding its bitterness and affecting the overall taste of the base material. At the same time, it can effectively avoid the adverse effects caused by too high or too low oil temperature. Too high oil temperature will cause the first spices, ginger, and carrots to fry, which will affect the texture and taste of the base material. Too low oil temperature will make the first The aroma of spices, ginger, and carrots cannot be emitted, which reduces the aroma and taste of the base material. When the oil temperature rises to 180-200°C, the unique aroma of the first spice, ginger and carrot can be released, and at the sa...

Embodiment 1

[0032] A kind of bottom material of present embodiment, it comprises following raw material:

[0033] 3000g mixed cooking oil; 500g beef; 400g seasoning sauce; 450g seasoning; 200g pepper; 100g ginger; 10g carrot; 50g green onion, 100g shallot; Among them, 1500g of butter, 500g of chicken oil, and 1000g of salad oil are used as the mixed cooking oil; 200g of tomato sauce and 200g of bean paste are used for the seasoning sauce; 5g of cloves, 5g of bay leaves, 10g of peppercorns, 20g of cumin, and 15g of cumin are used as the first spice. , 15g of thyme, 10g of coriander seed, 20g of black pepper; the second spice is 20g of cinnamon, 30g of woody fragrance, 20g of three Nye, 15g of white cardamom, 15g of gardenia, 20g of licorice, 40g of ginger, 20g of dried ginger, 55g of nutmeg , Caoguo 20g, fragrant sand 20g, star anise 25g; seasonings are 50g white sugar, 200g salt, 100g chicken essence, and 100g monosodium glutamate.

[0034] The preparation method of above-mentioned prime...

Embodiment 2

[0037] A kind of bottom material of present embodiment, it comprises following raw material:

[0038] 5000g mixed cooking oil; 1500g beef; 1000g seasoning sauce; 1100g seasoning; 500g pepper; 200g ginger; 20g carrot; 100g green onion, 150g shallot; Among them, 2500g of butter, 1000g of chicken oil, and 1500g of salad oil are used as the mixed cooking oil; 500g of tomato sauce and 500g of bean paste are used for the seasoning sauce; 10g of cloves, 10g of bay leaves, 15g of peppercorns, 25g of cumin, and 20g of cumin are used as the first spice. , 25g of thyme, 20g of coriander seeds, 25g of black pepper; the second spice is 30g of cinnamon, 40g of woody fragrance, 25g of three Nye, 25g of white cardamom, 20g of gardenia, 30g of licorice, 50g of ginger, 25g of dried ginger, and 60g of nutmeg , Caoguo 25g, fragrant sand 25g, star anise 30g; seasonings are 100g white sugar, 500g salt, 250g chicken essence, and 250g monosodium glutamate.

[0039] The preparation method of above-me...

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Abstract

The invention provides a condiment and a preparation method thereof, and relates to the technical field of food processing. The condiment mainly comprises the following components in parts by weight:30-50 parts of mixed edible oil, 5-15 parts of beef, 4-10 parts of flavoring sauce, 4.5-11 parts of a seasoning, 2-5 parts of pepper, 1-2 parts of fresh ginger, 0.1-0.2 part of carrots, 0.5-1 part ofscallion, 1-1.5 parts of onion, 1-1.5 parts of first spice and 3-3.85 parts of second spice. The condiment takes the mixed edible oil and the beef as main materials and the flavoring sauce, the seasoning, the pepper, the fresh ginger, the carrots, the scallion, the onion, the first spice and the second spice as auxiliary materials, the flavor of the condiment can be improved, the color, aroma andflavor are complete, and the eating experience and appetite of a user can be improved. The preparation method is simple in process and facilitates preparation by the user.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a base material and a preparation method thereof. Background technique [0002] Noodles / noodles are a health food that is easy to make, convenient to eat, and rich in nutrients. It can be used as a staple food or as a fast food, and is suitable for people of all ages and occupations. With the improvement of people's living standards, people's requirements for the mouthfeel and taste of food are increasing day by day. There are also various bottom materials used to eat with rice, flour, flour, etc. on the market, but the existing bottom materials on the market There is still the problem of poor taste. Contents of the invention [0003] The purpose of the present invention is to provide a base material with better taste. [0004] Another object of the present invention is to provide a preparation method of base material, which has better taste and color. [0005] The p...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 陈志军
Owner 陈志军
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