Sauce

A technology of seasoning sauce and parts by weight, which is applied in the field of condiments, which can solve the problems of single taste, difficulty in controlling the dosage, and various types of seasonings, and achieve the effects of simple cooking, quicker pace of life, and wide application range

Inactive Publication Date: 2011-06-15
陈晓萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the problems of various types of condiments, single taste, and difficult to control the dosage of the existing condiments, and provide a kind of seasoning sauce that is delicious, delicious, and multi-flavored.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Take a white striped chicken with a weight of 1500g, clean it, put it into a pot, add 8000g of water, boil it, and cook for 1 hour; then, take out the white striped chicken, add 200g of green onions, 150g of ginger, 50g of amomum, Cinnamon 50g, star anise 60g, Chinese prickly ash 20g, boil for 1 hour; then add sugar 1800g, soy sauce 1000g, white wine 600g, boil for another 15 minutes; , cinnamon, star anise, Chinese prickly ash and other solid substances; then, filling in packaging utensils becomes the seasoning sauce of the present invention.

Embodiment 2

[0011] Take a white striped chicken with a weight of 2000g, clean it, put it into a pot, add 11000g of water, boil it, and cook for 2 hours; then, take out the white striped chicken, add 300g of green onions, 100g of ginger, 100g of amomum, 80g of cinnamon, 50g of star anise, 15g of Chinese prickly ash, boil for 1.5 hours; then add 1500g of sugar, 500g of soy sauce, 1000g of white wine, boil for another 20 minutes; filter after cooling, remove the green onion, ginger and amomum , cinnamon, star anise, Chinese prickly ash and other solid substances; then, filling in packaging utensils becomes the seasoning sauce of the present invention.

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PUM

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Abstract

The invention belongs to a seasoning, and particularly relates to sauce used for cooking dishes. A killed, defeathered and eviscerated chicken is washed and placed into a pot according to the weight part ratio of 3 to 4; water is added according to the weight part ratio of 8 to 12, and is boiled to cook the chicken for 1 to 3 hours; and the chicken is taken out, and 0.2 to 0.3 weight part of spring onion, 0.1 to 0.2 weight part of ginger, 0.05 to 0.1 weight part of amomum fruit and 0.05 to 0.1 weight part of cinnamon are added into the soup. The sauce has the advantage of wide application range, and can be added into raw materials or in a frying, stewing or cooking process.

Description

technical field [0001] The invention belongs to a condiment, in particular to a sauce used in cooking dishes. Background technique [0002] At present, the existing condiments have only one function, and there is a lack of medicinal food condiments that are widely used in various recipes. Common condiments are mostly powders, insoluble in water, precipitated, and have fine dust. [0003] Aiming at the deficiencies of the existing condiments, the invention provides a liquid-dosage medicinal food condiment that is easy to use, suitable for various dishes, and beneficial to health for long-term use. From some seasonings that are directly put into the dish, the taste in the mouth of the eater is not good. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the problems of various types of condiments, single taste and difficult to control the dosage of the existing condiments, and provide a kind of seasoning sauce which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 陈晓萍
Owner 陈晓萍
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