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Stew beer sauce

A technology of beer and sauce, applied in application, food preparation, food science, etc., to achieve the effect of mellow and delicious juice and strong meat taste

Inactive Publication Date: 2010-07-07
NANKAI UNIV BINHAI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to facilitate cooking, people have made various mixed seasonings, but none of these seasonings use beer as the main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 A stewed meat beer material is characterized in that: it is made of sauce, vegetable material and auxiliary materials;

[0016] The ratio of sauce ingredients as mentioned above is: 5-10 parts of dried chili, 5-10 parts of ginger, 5-10 parts of garlic, 1-2 parts of star anise, 3-5 parts of cinnamon, 1-2 parts of cloves, 500 parts of beer , 5-20 parts of cooking wine, 5-10 parts of salt, 5-10 parts of sugar, 5-10 parts of broth essence, 70-80 parts of cooking oil, 1-2 parts of white pepper powder, 5-10 parts of gorgon powder, 4 parts of chicken essence , 1-2 parts of spices and beef powder, 1-2 parts of sesame oil, appropriate amount of soy sauce and the rest is water, processed into sauce;

[0017] The above-mentioned vegetable material is composed of dehydrated cabbage: 2-5 parts of green onions, 5-10 parts of dehydrated carrots, 5-10 parts of dehydrated lettuce, and is individually packaged;

[0018] The auxiliary materials mentioned above are composed o...

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PUM

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Abstract

The invention provides stew beer sauce, which is characterized by consisting of a sauce material, vegetable materials and auxiliary materials. The sauce material ingredient is prepared by processing dried chilli, ginger, garlic, aniseed, cinnamon, clove, beer, yellow wine, salt, white sugar, chicken essence seasoning, edible oil, white pepper powder, cooking starch, chicken essence, spices, beef powder and sesame oil according to a certain proportion; the vegetable materials consist of 2-5 parts of dehydrated cabbage, 2-5 parts of shallot, 5-10 parts of dehydrated carrot and 5-10 parts of dehydrated lettuce in parts by weight, which are individually packaged; and the auxiliary material consists of 20-30 parts of cocktail sausage slice and 30-50 parts of kimchi, which are individually packaged. The invention has the advantages that the meat can become more mellow and have a richer feeling after being added with the spice, but the meat juice does not have obvious beer smell, and the meat is sweet and mild in taste, fragrant and delicious and can tonify and strengthen bodies and nourish the skin; and the meat juice flavor is mellow and fresh.

Description

(1) Technical field [0001] The invention relates to a condiment for household cooking food, in particular to a stew beer material. (2) Background technology [0002] When people make food, they often put in various condiments, and wine is one of the most effective condiments for removing the fishy smell of various meats, and beer that people like is also one of them. In order to facilitate cooking, people have made various mixed seasonings, but none of these seasonings use beer as the main ingredient. Studying a kind of condiment based on beer is the subject of our research. (3) Contents of the invention [0003] The purpose of the present invention is to provide a household cooking seasoning stew and beer in order to meet the different needs of people. [0004] The technical solution of the present invention is: a stewed meat and beer material, which is characterized in that it is composed of sauce material, vegetable material and auxiliary materials; [0005] The abov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/318A23L27/00A23L13/70
Inventor 董衍艳
Owner NANKAI UNIV BINHAI COLLEGE
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