Seafood, realgar and ginger sauce and preparation method thereof
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A technology of turmeric paste and realgar, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as single ingredients, influence market demand, limit nutritional and health care value, etc., and achieve rich nutrition and moisturizing skin. , the effect of fresh and smooth taste
Inactive Publication Date: 2015-11-04
JINCAIDI FOOD CO LTD
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Problems solved by technology
[0002] Ginger is cultivated in most parts of our country. It is generally eaten by pickling or used as a food condiment. The ingredients are single, which limits its nutritional and health value and affects market demand
Method used
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Embodiment 1
[0023] A fresh fish and realgar ginger sauce is made from the following raw materials in parts by weight (jin):
[0025] The nutritional additive is made from the following raw materials in parts by weight:
[0026] Orange core 2.6, wolfberry 1.1, poria cocos 1.5, divine comedy 2, pig skin 25, rose petals 8, sugar residue 4, cashew nuts 8, cinnamon bark 2, bay leaf 2, chopped green onion and ginger;
[0027] The preparation method is as follows: (1) Extract the orange core, wolfberry, Poria cocos and Divine Comedy with 9 times the amount of water, concentrate, filter to obtain the Chinese medicine juice, and spray dry to obtain the Chinese medicine powder; wash the pigskin to...
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Abstract
The invention discloses seafood, realgar and ginger sauce. The seafood, realgar and ginger sauce is prepared from the following raw materials in parts by weight: 45-46 parts of galangal, 30-33 parts of potatoes, 10-13 parts of a nutrition additive, 6-7 parts of apple skin, 15-16 parts of golden-silk jujubes, 14-16 parts of fresh surimi, 8-9 parts of funguses, 3-4 parts of mashed eggplants, 1-2 parts of dried shredded peppers, 3-4 parts of reed leaves, 14-17 parts of hyacinth beans, 2-3 parts of bitter gourd powder, 8-9 parts of bean curd sheets, 1.1-1.5 parts of realgar, 1.6-1.8 parts of flowering maples, 2.6-2.8 parts of clove fruits, 1.5-2.1 parts of violets, 2.3-3.2 parts of semen cassiae, and 1.4-2.2 parts of polyalthia roots. The seafood, realgar and ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient. The components of the fresh surimi and the funguses are added in the formula, so that the nutrient components are rich; the nutrition additive is added, so that the taste is fresh and smooth, and the nutrition additive is rich in unique fragrance; the nutrition additive is added to the sauce, so that the nutrition of the sauce can be enriched, and fine, smooth and soft mouth feel is improved.
Description
technical field [0001] The invention relates to a health care sauce, in particular to a fresh fish realgar ginger sauce and a preparation method thereof. Background technique [0002] Ginger is cultivated in most areas of our country. It is generally eaten by pickling or used as a food seasoning. The single ingredient limits its nutritional and health value and affects market demand. Therefore, the production and development of ginger by-products is a general trend to meet market demand. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a fresh fish realgar ginger sauce and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A fish realgargar ginger sauce is made from the following raw materials in parts by weight: [0006] Galangal 45-46, potatoes 30-33, nutritional additives 10-13, apple peel 6-7, jujube 15-16, fresh fish paste 14-16, fung...
Claims
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Application Information
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