Pickled cowpea and lean pork sauce

A technology for sour beans and lean meat sauce, applied in the direction of food science, can solve the problems of inability to satisfy consumers and single taste of lean meat sauce, and achieve the effects of retaining nutritional value, increasing appetite, and inhibiting cholinease activity.

Inactive Publication Date: 2017-05-17
李万美
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pure lean meat sauce always has a single taste, which cannot satisfy consumers' psychological needs for innovation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of sour bean lean meat sauce, comprising the following raw materials in parts by mass:

[0015] 30 parts of lean pork, 15 parts of capers, 8 parts of sugar, 15 parts of salt, 8 parts of monosodium glutamate, 25 parts of rapeseed oil, 10 parts of chopped pepper sauce, 15 parts of fresh ginger sauce, 10 parts of soybean paste, 3 parts of tomato sauce , 4 parts of cinnamon, 3 parts of pepper, 6 parts of male clove, 1 part of camphor root, 0.8 part of nucleotide, 1 part of potassium sorbate, and 5 parts of purified water. Make by aforementioned method, vested.

Embodiment 2

[0017] A kind of sour bean lean meat sauce, comprising the following raw materials in parts by mass:

[0018] 35 parts of lean pork, 17.5 parts of capers, 9 parts of sugar, 17.5 parts of salt, 9 parts of monosodium glutamate, 27.5 parts of rapeseed oil, 13 parts of chopped pepper sauce, 17.5 parts of fresh ginger sauce, 13 parts of soybean paste, 4 parts of tomato sauce , 5 parts of cinnamon, 4 parts of pepper, 7 parts of male clove, 2 parts of camphor root, 1 part of nucleotide, 1.5 parts of potassium sorbate, 5.5 parts of purified water. Make by aforementioned method, vested.

Embodiment 3

[0020] A kind of sour bean lean meat sauce, comprising the following raw materials in parts by mass:

[0021] 40 parts of lean pork, 20 parts of capers, 10 parts of sugar, 20 parts of salt, 10 parts of monosodium glutamate, 30 parts of rapeseed oil, 16 parts of chopped pepper sauce, 20 parts of fresh ginger sauce, 16 parts of soybean paste, 5 parts of tomato sauce , 6 parts of cinnamon, 5 parts of pepper, 8 parts of cloves, 3 parts of camphor root, 1.2 parts of nucleotides, 2 parts of potassium sorbate, 6 parts of purified water. Make by aforementioned method, vested.

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PUM

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Abstract

The invention provides pickled cowpea and lean pork sauce. The pickled cowpea and lean pork sauce is prepared from the following raw materials: lean pork, pickled cowpea, white sugar, salt, monosodium glutamate, rapeseed oil, chopped chilli sauce, fresh ginger sauce, soybean sauce, tomato sauce, cassia bark, Sichuan pepper, flos caryophylli, camphor root, nucleotide, potassium sorbate and pure water. The pickled cowpea and lean pork sauce provided by the invention can provide high-quality protein and trace elements, and meanwhile, can retain nutrients of lean pork; through the combination with the pickled cowpea, an eater can feel fresh, delicious and refreshing.

Description

technical field [0001] The invention relates to a sour bean lean meat sauce, which belongs to the technical field of food. Background technique [0002] There are many kinds of sauces and seasonings on the market, and lean meat sauce is one of them. But simple lean meat sauce always has a single taste, which cannot satisfy the psychological needs of consumers requiring innovation. Contents of the invention [0003] The purpose of the present invention is to provide a kind of sour bean lean meat sauce aiming at the deficiencies in the prior art. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is: [0005] A capers lean meat sauce, comprising the following raw materials in parts by mass: 30-40 parts of lean pork, 15-20 parts of capers, 8-10 parts of white sugar, 15-20 parts of salt, 8-10 parts of monosodium glutamate, rapeseed 25-30 parts of oil, 10-16 parts of chopped pepper sauce, 15-20 parts of fresh ginger sauce, 10...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L11/50
Inventor 李万美
Owner 李万美
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