Egg mustard sauce and preparation method thereof

A technology of mustard sauce and egg flavor, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of single seasoning function, no health care function, and unable to meet the growing needs of consumers. , to achieve the effect of improving nutritional value and unique flavor

Inactive Publication Date: 2014-09-10
何群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of seasoning sauces sold on the market, but they only have a single ...

Method used

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Embodiment Construction

[0020] An egg-flavored mustard sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0021] Magnolia officinalis 4, licorice 2, thistle 2.5, Atractylodes macrocephala 2, epimedium 3, stinky vine 1.5, ginseng ginseng 2.5, mustard seed 300, white vinegar 35, black soybean 7, donkey meat 40, compound flavor protease 0.4, celery 7 , 6 bamboo shoots, 8 pepper powder, 65 eggs, 11 nutritional additives;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): hawthorn core 2, astragalus 1, tangerine peel 2, pomegranate leaf 5, lotus root 8, winter melon 8, brown sugar 4, water chestnut powder 52, butter 5;

[0023] The preparation method is as follows: (1) adding 4-5 times the water of hawthorn core, astragalus root, tangerine peel and pomegranate leaf to decocting for 30-35 minutes, filtering to remove slag, and collecting the filtrate;

[0024] (2) Peel the lotus root and wax gourd, add the ma...

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PUM

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Abstract

The invention relates to an egg mustard sauce, and a preparation method thereof. The egg mustard sauce is characterized by comprising the following raw materials in parts by weight: magnolia flower 3-4, licorice 1-2, cirsium japonicum DC 2-2.5, rhizoma atractylodis 1-2, epimedium herb 2-3, stem of cocculus orbiculatus (L.) DC 1-1.5, arenaria barbata 2-2.5, mustard seed 300-350, white vinegar 30-35, black bean 6-7, donkey meat 35-40, composite flavor protease 0.3-0.4, celery 6-7, bamboo shoots 5-6, pepper powder 8-9, egg 65-70, and a nutritional additive 10-11. The egg mustard sauce is spicy and aromatic, and addition of the donkey meat makes the egg mustard sauce have a unique flavor, and meanwhile addition of the egg and various kinds of vegetables obviously improves the nutritional value of the egg mustard sauce. Moreover, various Chinese herbal medicines are added, and thus eating the egg mustard sauce often can invigorate the spleen and replenish Qi, strengthen sinews and bone, and clear away the heat evil and expel the superficial evils.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an egg-flavored mustard sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. At present, the seasoning sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide an egg-flavored mustard sauce and a preparation method thereof. The present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] An egg-flavored mustard sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Magnolia offi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 何群
Owner 何群
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