Brown sauce

A technology for burning sauce and sauce, which is applied in the field of condiments and sauce, can solve the problems of non-standardization of burning sauce products, and achieve the effects of reducing blood viscosity, strong spicy taste and enhancing appetite.

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a sauce for cooking sauce, aiming to solve the problem that existing sauce sauce products have not been standardized

Method used

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  • Brown sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of braised sauce

[0023] A kind of braised sauce, said braised sauce is mainly made of the following materials by weight:

[0024] Seafood sauce 98~102 parts;

[0025] 98~102 parts of cooking juice;

[0026] 68~72 servings of spicy fresh dew;

[0027] 48~52 parts of soybean oil;

[0028] MSG 12~14 parts;

[0029] Mustard 6~8 parts;

[0030] 98~102 parts of water

[0031] Starch 4~6 parts.

Embodiment 2

[0032] Embodiment 2: a kind of simmering sauce

[0033] See attached figure 1 Described, a kind of cooking sauce, the preparation method of the cooking sauce is as follows:

[0034] 1. Picking and inspection: raw materials: hoisin sauce, spicy dew, cooking sauce, mustard, salad oil, monosodium glutamate, salt, starch, sugar. Inspection: Confirm whether the material has deteriorated, has no peculiar smell, and is in the correct quantity.

[0035] 2. The first step is to open the pot: add 50 grams of salad oil to the pot. After the pot is heated, add 100 grams of seafood sauce, 70 grams of spicy fresh dew, 100 grams of cooking sauce, and 6 grams of mustard, and stir evenly with a spoon. Cook on low heat for 5 minutes, stirring constantly with a spoon to prevent sticking to the pan.

[0036] 3. The second step is to open the pot: After the pot is boiled, add 14 grams of monosodium glutamate, 5 grams of starch, and 100 grams of water, and keep stirring with a spoon to prevent s...

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Abstract

The invention provides brown sauce. The brown sauce is mainly prepared from 98-102 parts of hoisin sauce, 98-102 parts of sauce, 68-72 parts of spicy fresh dew, 48-52 parts of soybean oil, 12-14 parts of monosodium glutamate, 6-8 parts of mustard, 98-102 parts of water and 4-6 parts of starch. Raw material standardization, product standardization and technological standardization of the brown sauce can be achieved.

Description

technical field [0001] The invention relates to a condiment, in particular to a cooking sauce, and belongs to the technical field of food processing. Background technique [0002] China has a long history and rich knowledge in the development and consumption of condiments, and there are many types of condiments. Brewed seasonings use grains rich in protein and starch as the main raw material, and after treatment, they are fermented, that is, a series of biochemical changes are produced by the action of relevant microbial enzymes, and they are transformed into various complex organic substances. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc. [0003] Condiments have developed from simple oil, salt, sauce and vinegar to a large family with many varieties, and have become an indispensable food companion in people's lives. At present, my country's condiment product system has been basically formed, but at the same time, there are p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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