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Sunflower seed mutton sauce

A technology of mutton sauce and sunflower seeds, which is applied to the functions of food ingredients, food preparation, food science, etc., can solve the problems of not having high nutritional value, achieve the function of promoting gastrointestinal detoxification, simple production process, and delicious taste Effect

Inactive Publication Date: 2014-01-22
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. In addition to the good taste, the ingredients can be eaten as a seasoning, and have no high nutritional value

Method used

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Embodiment Construction

[0011] A kind of sunflower seed mutton sauce, which is made of the following raw materials in parts by weight (Kg): 45 parts by weight of bean paste, 58 parts of fermented bean paste, 20 parts of mutton, 20 parts of sunflower seed kernel, 15 parts of lotus root, 8 parts of sweet potato, 1 part of cnidium, 2 parts of peony, 1 part of galangal, and mugwort leaf 1. Bluegrass 1, rosemary 2, pepper 1, white cardamom 1, lemon juice 30, rice oil 130, barley oil 15, shallot powder 60, chili powder 10, ginger powder 20, garlic cloves 15, salt 10, some water .

[0012] A preparation method for sunflower seed mutton sauce, comprising the following steps:

[0013] (1) Wash the mutton, cut it into granules, put it in a pot, pour lemon juice and salt, heat and simmer for 1 hour, take out the mutton, brush it with rice oil, bake it in the oven for 10 minutes, and take it out;

[0014] (2) Wash the lotus root and sweet potato and cut them into pieces, put them in a pot together with sunflowe...

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PUM

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Abstract

The invention discloses sunflower seed mutton sauce, which comprises the following raw materials in part by weight: 45 to 55 parts of bean paste, 58 to 65 parts of black bean sauce, 20 to 30 parts of mutton, 20 to 30 parts of sunflower seed, 15 to 20 parts of lotus root, 8 to 10 parts of yam, 1 to 2 parts of fructus cnidii, 2 to 3 parts of peony, 1 to 2 parts of galangal, 1 to 2 parts of folium artemisiae argyi and the like. According to the sunflower seed mutton sauce, a production process is simple and environment-friendly; the sunflower seed mutton sauce tastes delicious, and is nutrient-rich; the lotus roots and the yam are added into the mutton sauce, are rich in dietary fibers and have the effect of promoting the detoxification function of the gastrointestinal tract, and extracts of fructus cnidii, the galangal and the like are added and have the effects of resisting aging, warming stomach, dispelling cold and the like, so that special healthcare effects are endowed to the mutton sauce.

Description

technical field [0001] The invention mainly relates to the technical field of its preparation method, in particular to a sunflower seed mutton sauce. Background technique [0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. The ingredients have a good taste and can be eaten as a seasoning, but they do not have high nutritional value. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of sunflower seed mutton sauce. [0004] The present invention is achieved through the following technical solutions: a sunflower seed mutton sauce, made of the following raw materials in parts by weight: bean paste 45-55, fermented soy sauce 58-65, mutton 20-30, sunflower kernels 20-30, lotus root 15- 20. Sweet potato 8-10, cnidium 1-2, peony 2-3, galangal 1-2, mugwort 1-2, bluegrass 1-2, rosemary 2-3, pepper 1-2, white cardamom 1- 2. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/314A23L1/311A23L1/30A23L33/10A23L33/105
CPCA23L33/105A23L13/10A23L13/42A23L13/428A23L27/60A23V2002/00A23V2200/30A23V2200/302
Inventor 陈杏爱
Owner HEFEI KANGLING HEALTH TECH
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