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Ham sauce and preparation method thereof

A production method, technology of ham sauce, applied in food preparation, application, food science, etc.

Inactive Publication Date: 2013-02-27
会泽宣泽食品有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of the ham sauce provided by the present embodiment is:

[0017] Take the following raw materials in parts by weight: 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, of which ham, pepper , chili sauce, tempeh, shiitake mushrooms, pepper, pepper, and fennel are all natural products without adding any chemicals.

[0018] Heat the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, peppercorns, pepper, and fennel in proportion to fry until there is no water and the raw materials turn orange It is cooked immediately, seasoned with edible salt, chicken essence and / or monosodium glutamate, stirred evenly, stored and fermented at room temperature for 2-3 days, after passing the inspection, stirred evenly, quantitatively, canned, sealed...

Embodiment 2

[0020] The preparation method of the ham sauce provided by the present embodiment is:

[0021] Take the following raw materials in parts by weight: 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 prickly ash, 1.5 parts of pepper, 1.5 parts of fennel, of which ham, pepper , chili sauce, tempeh, shiitake mushrooms, pepper, pepper, and fennel are all natural products without adding any chemicals.

[0022] Heat the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, peppercorns, pepper, and fennel in proportion to fry until there is no water and the raw materials turn orange It is cooked immediately, seasoned with edible salt, chicken essence and / or monosodium glutamate, stirred evenly, stored and fermented at room temperature for 2-3 days, after passing the inspection, stirred evenly, quantitatively, canned, sea...

Embodiment 3

[0024] The preparation method of the ham sauce provided by the present embodiment is:

[0025] Take the following raw materials in parts by weight: 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 mushrooms, 8 parts of Chinese prickly ash, 1 part of pepper, and 1 part of fennel, of which ham, pepper , chili sauce, tempeh, shiitake mushrooms, pepper, pepper, and fennel are all natural products without adding any chemicals.

[0026] Heat the required amount of refined oil to 80-100 degrees, then add ham, chili, chili sauce, tempeh, shiitake mushrooms, peppercorns, pepper, and fennel in proportion to fry until there is no water and the raw materials turn orange It is cooked immediately, seasoned with edible salt, chicken essence and / or monosodium glutamate, stirred evenly, stored and fermented at room temperature for 2-3 days, after passing the inspection, stirred evenly, quantitatively, canned, sealed...

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PUM

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Abstract

The invention discloses a ham sauce and a preparation method thereof, belonging to the field of food processing. The ham sauce comprises the following components in portion by weight: 45 to 55 of refined oil, 10 to 15 of ham, 5 to 15 of chili, 5 to 10 of chili sauce, 5 to 10 of salt black bean, 5 to 10 of mushroom, 5 to 10 of zanthoxylum, 0.5 to 1.5 of pepper and 0.5 to 1.5 of fennel. 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 preparation methods, in particular to a preparation method of ham sauce. Background technique [0002] Ham is a kind of meat that people love to eat. It is bright in color, red and white, lean meat is salty and sweet, fat meat is fragrant but not greasy, delicious, and ham is rich in protein and moderate fat. More than ten kinds 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 heart disease, certain tumors and o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 李富良
Owner 会泽宣泽食品有限公司
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