Sauce with Dahe black pig ham and konjaku

Abstract

The invention provides a sauce with Dahe black pig ham and konjaku. The sauce is prepared from ham, thick broad-bean sauce, konjaku flour, vegetable oil, garlic, cooking wine, and spicy and hot seasonings for making sauce food, wherein the sauce is prepared from the following components in percentages by weight: 38-45% of Dahe black pig ham, 22-26% of thick broad-bean sauce, 12-18% of sesame, 0.5-1.5% of konjaku flour, 0.5-1.1% of wild pepper powder, 4-8% of chilli powder, 8-13% of vegetable oil, 0.8-1.6% of garlic, 0.01-0.04% of star aniseed powder, 0.01-0.05% of ginger powder, 0.02-0.06% offennel powder, 0.03-0.09 of cooking wine and 0.4-1.10% of monosodium glutamate by the production process of ham sauce. By adoption of the konjaku flour which has the puffing characteristic and the functions of expelling toxin, losing weight and relaxing the bowels and balancing salinity, the salinity is reduced, taste, appearance, mouthfeeling and elasticity are improved, viscosity and softness are enhanced and the quality guarantee periodd is increased; through the adoption of high-quality Dahe black pig ham lean meat, the formula problem of the product is solved, the taste of the product isimproved and the suitability of the product is enhanced.

Description

technical field [0001] The patent of the invention relates to a Dahe black pig ham and konjac sauce. Background technique [0002] The ham sauce currently on the market, its batching mainly mainly uses ham diced, capsicum, Chinese prickly ash, vegetable oil and other spices to mix and process with existing soybean paste usually, and edible is comparatively convenient, is the seasoning of daily consumption. The ham sauce currently produced and processed has a simple formula. The ham contains fat in the ingredients. The ingredients are single, and the taste of the ham is still preserved. The salt in the ham is too heavy and the spicy taste in the bean paste is too strong. It is not suitable for human health requirements, especially for middle-aged and elderly people. If a large amount of other starch materials are added to neutralize the salt, the quality of the sauce will be affected, or it will not have the quality of bean paste and ham flavor, and the shelf life of the pro...

AI Technical Summary

Problems solved by technology

The nutrition and health function of konjac is to exert the regulatory effect of dietary fiber on nutritional imbalance, but adding konjac to edible sauce has not been reported in relevant literature