Beautifying black soybean-pig foot sauce

A technology of trotter sauce and black beans, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of unhealthy, unsatisfactory public diversification, single variety, etc., and achieve no potential hazards of carcinogens , good development prospects, strong smoky flavor effect

Inactive Publication Date: 2016-12-07
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing sauces have a single taste, a single variety, lack of nutrition, long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A beautifying black bean trotter sauce, which is prepared from the following raw materials in parts by weight: 40 black beans, 3 edible oils, 1 white fermented bean curd, 1 rose, 1 peach blossom, 0.1 peppers, 0.3 salt, 1 oyster sauce, 1 gynostemma, 1 month See grass 0.1, moon grass 1, longan meat 1, bergamot 0.3, ginseng 0.1, bletilla striata 0.1, white tuckahoe 0.1, ingot grass 1, hijiki 1, Yongchun 1, old kimchi water 4, trotters 140.

[0018] The described a kind of beauty black bean trotter sauce,

[0019] The preparation method comprises the following steps:

[0020] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use the non-polar macroporous resin to dynamically absorb and purify to obtain the smoked liquid for later use; ...

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PUM

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Abstract

The invention discloses beautifying black soybean-pig foot sauce. The beautifying black soybean-pig foot sauce is prepared from the following raw materials in parts by weight: 40-60 parts of black soybeans, 3-5 parts of edible oil, 1-2 parts of white fermented bean curd, 1-2 parts of rose flowers, 1-3 parts of peach blossoms, 0.1-0.2 parts of hot peppers, 0.3-0.5 part of edible salt, 1-2 parts of oyster sauce, 1-2 parts of gynostemma pentaphylla, 0.1-0.3 part of scabish, 1-2 parts of gynura divaricata, 1-3 parts of longan pulp, 03-0.5 parts of fingered citron, 0.1-0.2 part of ginsengs, 0.1-0.3 part of hyacinth bletilla tubers, 0.1-0.2 part of white poria cocos, 1-2 parts of hypericum sampsonii, 1-3 parts of sargassum fusiforme, 1-2 parts of Yongchun (a kind of Chinese herbal medicine), 4-6 parts of old pickle water and 140-160 parts of pig feet.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a beautifying black bean pig's hoof sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extraord...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/20A23L11/00A23L33/10A23L33/105A23L11/50
CPCA23V2002/00A23V2200/32A23V2200/326A23V2200/31A23V2200/302A23V2200/318A23V2200/30A23V2250/21
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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