Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Ham sauce and preparation method thereof

A technology of ham sauce, ham, applied in the direction of food preparation, application, food science, etc.

Inactive Publication Date: 2009-09-09
会泽宣泽食品有限公司
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many chili sauces on the market, but there is no sauce made from ham and chili

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The ham sauce provided by the present embodiment comprises the following components by weight:

[0018] 45 parts of refined oil, 10 parts of ham, 5 parts of pepper, 10 parts of chili sauce, 10 parts of bean drum, 10 parts of shiitake mushrooms, 5 parts of peppercorns, 0.5 parts of pepper, and 0.5 parts of fennel, including ham, chili, chili sauce, tempeh, and shiitake mushrooms , Zanthoxylum bungeanum, pepper, and fennel are all natural products without adding any chemical preparations.

[0019] The production method of the ham sauce in this embodiment is: burn the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, Chinese prickly ash, pepper, and fennel in proportion to fry. When there is no water and the raw materials turn orange, they are ready to be cooked, add edible salt, chicken essence and / or monosodium glutamate for seasoning, stir evenly, store and ferment at room temperature for 2 to 3 days, after p...

Embodiment 2

[0021] The ham sauce provided by the present embodiment comprises the following components by weight:

[0022] 55 parts of refined oil, 15 parts of ham, 15 parts of pepper, 5 parts of chili sauce, 5 parts of bean drum, 5 parts of shiitake mushrooms, 10 parts of Chinese pepper, 1.5 parts of pepper, 1.5 parts of fennel, including ham, chili, chili sauce, tempeh, and shiitake mushrooms , Zanthoxylum bungeanum, pepper, and fennel are all natural products without adding any chemical preparations.

[0023] The production method of the ham sauce in this embodiment is: burn the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, Chinese prickly ash, pepper, and fennel in proportion to fry. When there is no water and the raw materials turn orange, they are ready to be cooked, add edible salt, chicken essence and / or monosodium glutamate for seasoning, stir evenly, store and ferment at room temperature for 2 to 3 days, after pas...

Embodiment 3

[0025] The ham sauce provided by the present embodiment comprises the following components by weight:

[0026] 50 parts of refined oil, 12 parts of ham, 10 parts of pepper, 8 parts of chili sauce, 8 parts of bean drum, 8 parts of shiitake mushroom, 8 parts of pepper, 1 part of pepper, 1 part of fennel, including ham, chili, chili sauce, tempeh, mushroom , Zanthoxylum bungeanum, pepper, and fennel are all natural products without adding any chemical preparations.

[0027] The production method of the ham sauce in this embodiment is: burn the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, Chinese prickly ash, pepper, and fennel in proportion to fry. When there is no water and the raw materials turn orange, they are ready to be cooked, add edible salt, chicken essence and / or monosodium glutamate for seasoning, stir evenly, store and ferment at room temperature for 2 to 3 days, after passing the inspection, stir even...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method of preparing a ham sauce, which belongs to the field of food processing. The method of preparing the ham sauce comprises the steps of cooking refined oil of a required amount to 80-100 DEG C and then adding ham, chili, chili sauce, salt black bean, mushroom, zanthoxylum, pepper and fennel into the refined oil; frying the mixture until no water remains and raw materials become orange, which means that the ham sauce is well cooked; adding edible salt, chicken powders and / or gourmet powders for seasoning the ham sauce; , uniformly stirring the mixture and storing the mixture for 2 -3 days at room temperatures for fermentation; after being tested to be qualified, evenly stirring and quantitatively canning the mixture, sealing and packaging the cans. The ham sauce integrates pour flavor of hams and the piquancy of the chili into a whole, so the ham sauce has the chewing of the hams and the spicy of the chili, works up the appetite of tasters and has proper fresh flavor and moderate salt and light.

Description

technical field [0001] The invention relates to the field of food and production methods, in particular to a ham sauce and a production method thereof. Background technique [0002] Ham is a kind of meat that people like to eat. It is bright in color, red and white, lean meat is fragrant and sweet, fat meat is fragrant but not greasy, delicious, and ham is rich in protein and moderate fat. There are more than ten kinds of meat. Amino acids, multi-vitamins and minerals. The ham is produced through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by the human body. It has the functions of nourishing the stomach, nourishing the kidney and strengthening the yang, strengthening the bone marrow, strengthening the foot, and healing the wound. . [0003] Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin in peppers also has anti-inflammatory and antioxidant effects, which helps reduce hear...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/24A23L27/60
Inventor 李富良
Owner 会泽宣泽食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com