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Spicy meat paste

A technology for spicy meat sauce and beef, applied in the field of meat sauce, can solve the problems of single taste and single meat sauce, and achieve the effect of rich taste and comprehensive nutrition

Inactive Publication Date: 2016-06-22
CHENGDU SHENGERJIA SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the meat sauce currently on the market is relatively simple. Pork sauce is made of a single pork, and beef sauce is made of a single beef, and its taste is relatively single. How to produce a meat sauce that mixes multiple meats has become The direction of efforts of technicians in this field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A spicy meat sauce, comprising the following raw materials: 30 parts of pork, 10 parts of mutton, 10 parts of beef, 10 parts of horse meat, 10 parts of chicken, 10 parts of soybean oil, 3 parts of table salt, 3 parts of minced ginger, and 1 part of monosodium glutamate 2 servings of coriander, 0.2 servings of aniseed powder, 2 servings of tempeh, 3 servings of chicken essence.

[0018] When making, pour it into the pot and fry for 15-20 minutes according to the above ratio, take it out of the pot and put it into a container.

Embodiment 2

[0020] A spicy meat sauce, comprising the following raw materials: 40 parts of pork, 15 parts of mutton, 15 parts of beef, 15 parts of horse meat, 15 parts of chicken, 20 parts of soybean oil, 5 parts of table salt, 5 parts of minced ginger, and 2 parts of monosodium glutamate 3 servings of coriander, 0.4 servings of aniseed powder, 3 servings of tempeh, 5 servings of chicken essence.

Embodiment 3

[0022] A spicy meat sauce, comprising the following raw materials: 35 parts of pork, 12 parts of mutton, 12 parts of beef, 12 parts of horse meat, 12 parts of chicken, 15 parts of soybean oil, 4 parts of table salt, 4 parts of minced ginger, 1.5 parts of monosodium glutamate 2.5 parts of parsley, 0.3 parts of aniseed powder, 2.5 parts of tempeh, 4 parts of chicken essence.

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PUM

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Abstract

The invention discloses a spicy meat paste. The spicy meat paste is characterized by comprising the following raw materials: 30 to 40 parts of pork, 10 to 15 parts of mutton, 10 to 15 parts of beef, 10 to 15 parts of horse meat, 10 to 15 parts of chicken, 10 to 20 parts of soybean oil, 3 to 5 parts of salt, 3 to 5 parts of minced ginger, 1 to 2 parts of gourmet powder, 2 to 3 parts of caraway, 0.2 to 0.4 part of minced aniseed, 2 to 3 parts of fermented soya bean and 3 to 5 parts of chickens' extract. The spicy meat paste provided by the invention is tasty and delicious, contains a mixture of a plurality of meats, and has abundant taste and comprehensive nutrients.

Description

technical field [0001] The invention relates to a meat sauce, in particular to a spicy meat sauce. Background technique [0002] Meat paste is a traditional Chinese delicacy. Currently, beef paste, pork paste, shrimp paste, etc. are common in the market. Moreover, in order to meet the different tastes of people in different places, merchants have also produced meat sauces with different tastes and flavors. [0003] However, the meat sauce currently on the market is relatively simple. Pork sauce is made of a single pork, and beef sauce is made of a single beef, and its taste is relatively single. How to produce a meat sauce that mixes multiple meats has become The direction of efforts of those skilled in the art. Contents of the invention [0004] Purpose of the present invention is exactly at the weak point of above-mentioned prior art, a kind of spicy meat sauce is provided, and taste is rich, delicious, delicious. [0005] The object of the present invention is to rea...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311
Inventor 臧成学
Owner CHENGDU SHENGERJIA SCI & TECH
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