Nutritional sauce with purple sweet potatoes

Abstract

The invention discloses nutritional sauce with purple sweet potatoes. The nutritional sauce is prepared from, by weight, 70-90 parts of the purple sweet potatoes, 18-20 parts of vegetable oil, 3-5 parts of peppers, 5-6 parts of white granulated sugar, 3-5 parts of table salt, 5-8 parts of peanut oil, 1.2-1.3 parts of red yeast rice powder, 1-2 parts of foeniculum vulgare, 1-2 parts of radix curcumae, 1-3 parts of fructus gardeniae, 0.1-0.3 part of roselle, 0.2-0.4 part of rosemaries, 0.1-0.3 part of cinnamon, 0.2-0.4 part of momordica grosvenori, 20-30 parts of beef, 10-20 parts of pork, 4-5 parts of shrimp meat and 10-30 parts of stale pickled water.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a purple sweet potato nutritional 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. [0003] Purple potato is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in seleniu...

AI Technical Summary

Problems solved by technology

[0004] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public