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Bechamel prepared from giant salamander egg

A technology of seasoning sauce and fish roe, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as salespersons who have never heard of it, and achieve the effect of more solids

Inactive Publication Date: 2012-07-04
王爽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning sauce for giant salamander roe has not been sold in the market, nor have I heard the salesperson talk about it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A seasoning sauce for giant salamander fish roe, which is composed of the following raw materials in parts by weight: 1 part of star anise, 2 parts of cinnamon, 1 part of tea polyphenols, 1 part of astragalus polysaccharide, 1 part of soybean isoflavone, and 2 parts of peppermint oil , 0.2 parts of pepper oil, 0.1 part of chili oil, 20 parts of giant salamander eggs, 2 parts of salt, and 2 parts of white sugar.

[0016] The preparation method of described sauce, comprises the following steps:

[0017] A. Soak 1 part of star anise and 2 parts of Dinggui with 20 parts of Kouzijiao preserved for 2 years, filter, and obtain filtrate A for later use;

[0018] B. 1 part of tea polyphenols, 1 part of astragalus polysaccharide, and 1 part of soybean isoflavones were dissolved in 20 parts of Kouzijiao preserved for 2 years to obtain solution B for later use;

[0019] C. Filtrate A, solution B, 2 parts of peppermint oil, 0.2 parts of pepper oil, 0.1 part of chili oil, 20 part...

Embodiment 2

[0022] A seasoning sauce for giant salamander fish roe, which is composed of the following raw materials in parts by weight: 3 parts of star anise, 6 parts of cinnamon, 3 parts of tea polyphenols, 3 parts of astragalus polysaccharides, 3 parts of soybean isoflavones, and 6 parts of peppermint oil , 0.6 parts of pepper oil, 0.2 parts of chili oil, 40 parts of giant salamander eggs, 5 parts of salt, and 5 parts of white sugar.

[0023] The preparation method of described sauce, comprises the following steps:

[0024] A. Soak 3 parts of star anise and 6 parts of Dinggui with 60 parts of Luzhou Laojiao preserved for 5 years, filter, and obtain filtrate A for later use;

[0025] B. 3 parts of tea polyphenols, 3 parts of astragalus polysaccharide, and 3 parts of soybean isoflavones were dissolved in 60 parts of Luzhou Laojiao preserved for 5 years to obtain solution B for later use;

[0026] C. Filtrate A, solution B, 6 parts of peppermint oil, 0.6 parts of pepper oil, 0.2 parts...

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Abstract

The invention relates to bechamel prepared from giant salamander egg, belongs to the technical field of bechamel, and particularly relates to bechamel prepared from anise, fructus cinnamomi, tea polyphenol, astragalus polysaccharides, soy isoflavones, peppermint oil, zanthoxylum oil, chili oil, giant salamander egg, salt and white granulated sugar.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce, and in particular relates to a seasoning sauce for giant salamander eggs. Background technique [0002] At present, there are many varieties of soybean paste, including traditional farmhouse soybean paste, and factory-produced garlic chili sauce, dry sauce, golden yellow sauce, etc. However, the general price is very low, and it cannot form a high-end consumer product with Chinese traditional cultural connotations. Domestic high-grade seasoning sauces are generally occupied by foreigners' caviar products. Therefore, it is very meaningful to develop high-grade seasoning sauces with Chinese characteristics. [0003] Giant salamander is an ancient amphibian. Artificial breeding of giant salamander has become a new industry. The second generation of artificially bred giant salamander can be processed and sold. The giant salamander contains special enzymes and collagen, which can enhance human...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/328A23L17/30
Inventor 王爽
Owner 王爽
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