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Northeast pickle garlic sauce

A technology of garlic paste and garlic cloves, which is applied in application, food preparation, food science, etc., can solve the problems of short shelf life and reduced nutritional value, and achieve the effects of excellent taste, promoting digestion, and enhancing appetite

Inactive Publication Date: 2015-07-22
QINGDAO TOPLINK INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional value is greatly reduced during the pickling process, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of Northeast pickle garlic sauce, it is made of the raw material of following parts by weight:

[0009] 6 parts of fried soybean powder, 12 parts of chili oil, 25 parts of garlic cloves, 10 parts of green pepper, 9 parts of ginger slices, 6 parts of onion, 3 parts of kudzu root, 3 parts of mustard powder, 2 parts of basil, 6 parts of soy sauce, 3 parts of tangerine peel powder 4 parts, 4 parts of sucrose, 4 parts of Chinese prickly ash, 3 parts of aniseed, 2 parts of licorice, 8 parts of salt, 3 parts of monosodium glutamate, 2 parts of honey.

Embodiment 2

[0011] A kind of Northeast pickle garlic sauce, it is made of the raw material of following parts by weight:

[0012] 10 parts of fried soybean powder, 18 parts of chili oil, 55 parts of garlic cloves, 25 parts of green pepper, 11 parts of ginger slices, 8 parts of onion, 7 parts of kudzu root, 5 parts of mustard powder, 4 parts of basil, 10 parts of soy sauce, 7 parts of tangerine peel powder 7 parts of sucrose, 5 parts of pepper, 6 parts of aniseed, 5 parts of licorice, 15 parts of salt, 7 parts of monosodium glutamate, and 9 parts of honey.

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PUM

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Abstract

The invention discloses a northeast pickle garlic sauce. The northeast pickle garlic sauce is prepared from the following raw materials in parts by weight: 6-10 parts of deep-fried soybean meal, 12-18 parts of chilli oil, 25-55 parts of garlic bulblets, 10-25 parts of green pepper, 9-11 parts of ginger slices, 6-8 parts of onion, 3-7 parts of radix puerariae, 3-5 parts of mustard powder, 2-4 parts of basil, 6-10 parts of soybean sauce, 3-7 parts of pericarpium citri reticulatae powder, 4-7 parts of cane sugar, 4-5 parts of Sichuan pepper, 3-6 parts of aniseed, 2-5 parts of liquorice, 8-15 parts of table salt, 3-7 parts of monosodium glutamate, and 2-9 parts of honey. The northeast pickle garlic sauce disclosed by the invention has the beneficial effects of being capable of promoting digestion and enhancing appetite, and being great in taste, and convenient to store.

Description

technical field [0001] The invention relates to a northeast pickle garlic sauce, which belongs to food. Background technique [0002] With the development of society, people's living standards are getting higher and higher. People often eat some big fish and meat. At this time, eating sauce can relieve some discomfort caused by eating meat, especially in the north. Pickled vegetables are a relatively common dish. It can be stored safely and hygienically when made into sauce, and it can also increase its storage time. However, the nutritional value is greatly reduced during the pickling process, and the shelf life is short. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the problem to be solved by the present invention is to provide a northeast pickle garlic sauce, which can promote digestion, enhance appetite, and has excellent taste and is convenient for storage. [0004] In order to solve the problems of the prior art, the technical sol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 高珍
Owner QINGDAO TOPLINK INFORMATION TECH
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