Pig bone satay sauce and processing method thereof

A processing method and technology of sand tea sauce, applied in the application, food preparation, food science and other directions, can solve the problems of single flavor of meat sauce and cannot satisfy consumers, etc., and achieve the goal of promoting human metabolism, mellow aftertaste, and suitable for spicy and spicy. Effect

Inactive Publication Date: 2015-01-07
ANHUI SIJIE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat sauce is a meat-based condiment. The variety and flavor of meat sauce o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of pork bone shacha sauce is made from the following raw materials (catties):

[0018] Sandworm 12, Wheat Germ 15, Pork Bone Paste 15, Pork Bone Soup Powder 5, Jade Fruit Powder 0.6, Sesame Paste 30, Grapefruit Peel 0.5, Rehmanniae Rehmanniae 0.3, Ginseng Flower 0.2, Mallow Fruit 0.3, Black Garlic 30, Sand Ginger 20 , coconut meat 15, dried shrimp 12, chili powder 12, apple cider vinegar 20, olive oil 60, matcha powder 3, salt 8, black garlic nutrient solution 15;

[0019] The black garlic nutrient solution is composed of the following raw materials by weight (catties): 30 black garlic, 1 sea cucumber peptide, 10 jujube leaf tea, 3 cocoa powder, 4 collagen, 4 guarana powder, 3 militaris, and dry mushroom 5. Black wolfberry 5, Jerusalem artichoke 6, rose hip 8, black rice 6, pomegranate wine in moderation;

[0020] The processing method of the black garlic nutrient solution is as follows: a. Remove impurities, wash, freeze and crush to 20 meshes, add 20 times of p...

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PUM

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Abstract

The invention discloses a pig bone satay sauce and a processing method thereof. The pig bone satay sauce is prepared from the following raw materials by weight: 8-12 parts of sandworm, 10-15 parts of wheat germ, 10-15 parts of pig bone paste, 3-5 parts of pork bone soup powder, 0.4-0.6 part of nutmeg powder, 20-40 parts of sesame paste, 0.3-0.5 part of grapefruit peel, 0.2-0.3 part of rehmannia flower, 0.1-0.2 part of ginseng flower, 0.2-0.3 part of cluster mallow fruit, 20-30 parts of black garlic, 10-20 parts of sand ginger, 8-15 parts of coconut meat, 8-12 parts of shrimp, 8-12 parts of pepper flour, 10-20 parts of apple vinegar, 40-60 parts of olive oil, 2-3 parts of matcha tea powder, 5-8 parts of slat and 8-15 parts of a black garlic nutritional liquid. The pig bone satay sauce prepared by the invention can be eaten together with rice or bread by directly dipping, can modulate special compound flavors, and is used for cooking dishes. The pig bone satay sauce has thick sauce flavor, appropriate piquancy, stable viscosity, good color and taste, mellow aftertaste, and rich and balanced nutrients, and can promote metabolism of a human body and improve disease-resistant capacity.

Description

technical field [0001] The invention relates to a pork bone sand tea sauce and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of living standards, people not only pay attention to the nutritional content of food in terms of diet, but also have higher requirements for the sensory taste of food, so the food seasoning industry has developed accordingly. Traditional seasonings are mainly single varieties such as salt, vinegar, soy sauce, sugar, etc. However, with the development of the industry, seasonings show a clear trend towards product diversification, compound naturalization, and nutritional health. Meat sauce is a condiment based on meat. The variety and flavor of meat sauce on the market are relatively single, which cannot meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of pork bone sand tea sauce and its proce...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/312A23L1/29A23L27/60A23L13/20A23L33/00
CPCA23L33/00A23L27/60A23V2002/00
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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