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Sauce material recipe for truffle and abalone cooked Chinese yams and preparation method thereof

A technology for yam sauce and abalone, which is applied in the field of food condiments, can solve the problem that it is difficult to ensure the freshness and deliciousness of abalone, and achieve the effects of improving immunity and ensuring nutritional value.

Inactive Publication Date: 2017-03-08
周跃坤 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing technology is difficult to guarantee the freshness and deliciousness of abalone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of truffle abalone burnt yam sauce recipe, comprising in parts by weight 10 parts of abalone juice, 0.4 parts of fuel consumption, 0.5 parts of rock sugar, 0.05 parts of pepper, 0.2 parts of chicken powder, 0.02 parts of monosodium glutamate, 0.4 parts of abalone sauce, Huadiao wine 0.2 parts, dark soy sauce 0.02 parts, chicken oil 0.03 parts, scallion oil 0.01 parts, sesame oil 0.01 parts, salt 0.01 parts, material oil 0.05 parts, truffle 0.2 parts, starch 0.2 parts.

[0022] The invention also discloses a preparation method of truffled abalone and yam sauce, which comprises the following steps:

[0023] Preparation of S1 abalone juice:

[0024] 8 butter black-legged chickens total 30 servings, 3 old ducks total 10 servings, 3 pigeons total 1.5 servings, ribs 8 servings, clean meat 8 servings, pork belly 8 servings, chicken feet 4 servings, pork knuckle 6 servings 3 8 servings and 8 servings of spine, all the above ingredients are deep-fried until golden brown;...

Embodiment 2

[0030] A truffle abalone roasted yam sauce recipe, comprising, in parts by weight, 15 parts of abalone juice, 0.5 part of oil consumption, 0.6 part of rock sugar, 0.2 part of pepper, 0.3 part of chicken powder, 0.1 part of monosodium glutamate, 0.7 part of abalone sauce, 0.6 parts of Huadiao wine, 0.05 parts of dark soy sauce, 0.06 parts of chicken oil, 0.03 parts of scallion oil, 0.03 parts of sesame oil, 0.05 parts of salt, 0.2 parts of material oil, 0.4 parts of truffle, and 0.4 parts of starch.

[0031] The invention also discloses a preparation method of truffled abalone and yam sauce, which comprises the following steps:

[0032] Preparation of S1 abalone juice:

[0033] 8 butter black-legged chickens total 35 servings, 3 old ducks total 12 servings, 3 pigeons total 1.5 servings, ribs 8 servings, clean meat 8 servings, pork belly 8 servings, chicken feet totaling 4 servings, 6 pork knuckles totaling 3.5 servings 8 servings and 8 servings of spine, all the above ingredie...

Embodiment 3

[0039] A truffle abalone roasted yam sauce recipe, comprising 13 parts by weight of abalone juice, 0.44 parts of oil consumption, 0.56 parts of rock sugar, 0.1 parts of pepper, 0.22 parts of chicken powder, 0.05 parts of monosodium glutamate, 0.5 parts of abalone sauce, Huadiao wine 0.5 part, dark soy sauce 0.04 part, chicken oil 0.05 part, scallion oil 0.02 part, sesame oil 0.02 part, salt 0.02 part, material oil 0.1 part, truffle 0.3 part, starch 0.3 part.

[0040] The invention also discloses a preparation method of truffled abalone and yam sauce, which comprises the following steps:

[0041] Preparation of S1 abalone juice:

[0042] 8 butter black-legged chickens total 32 servings, 3 old ducks total 11 servings, 3 pigeons total 1.5 servings, ribs 8 servings, clean meat 8 servings, pork belly 8 servings, chicken feet 4 servings, 6 pork knuckles totaling 3.2 servings 8 servings and 8 servings of spine, all the above ingredients are deep-fried until golden brown;

[0043] 1...

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PUM

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Abstract

The present invention relates to a sauce material recipe for truffle and abalone cooked Chinese yams. The sauce material recipe comprises the following raw materials in parts by weight: 10-15 parts of abalone juice, 0.4-0.5 part of oyster sauce, 0.5-0.6 part of crystal sugar, 0.05-0.2 part of pepper powder, 0.2-0.3 part of chicken powder, 0.02-0.1 part of monosodium glutamate, 0.4-0.7 part of an abalone sauce, 0.2-0.6 part of yellow rice wine, 0.02-0.05 part of dark soy sauce, 0.03-0.06 part of chicken oil, 0.01-0.03 part of shallot oil, 0.01-0.03 part of sesame oil, 0.01-0.05 part of salt, 0.05-0.2 part of material oil, 0.2-0.4 part of truffle and 0.2-0.4 part of starch. The present invention also discloses a preparation method of the sauce material recipe for the truffle and abalone cooked Chinese yams. Advantages are as follows: the preparation method ensures the freshness and deliciousness of the abalones and ensures the nutritional value of the truffles.

Description

technical field [0001] The invention relates to a food condiment, in particular to a formula of truffle abalone and yam sauce and a preparation method thereof. Background technique [0002] Abalone is a traditional and precious food material in China, ranking first among the four seafood delicacies. Up to now, abalone is often listed in many state banquets and large-scale banquets held in the Great Hall of the People, becoming one of the classic Chinese state banquet dishes. Known as "the ear of the ocean". [0003] Yet existing technology is difficult to guarantee fresh and tender deliciousness of abalone. Contents of the invention [0004] The purpose of the present invention is to provide a kind of truffle abalone roasted yam sauce formula and its preparation method to ensure the freshness and deliciousness of the abalone. [0005] To achieve the above object, the present invention discloses the following technical solutions: [0006] A recipe for truffled abalone a...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2250/5118
Inventor 周跃坤王正权
Owner 周跃坤
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