Nutritious seasoning sauce and processing technology thereof

A technology of nutritious seasoning and bean paste, which is applied in the field of seasoning, can solve the problems of no nutrition, unsatisfactory taste of dishes, unsatisfactory flavor of dishes, etc., and achieve the effect of rich aroma, simple processing and rich nutrition

Inactive Publication Date: 2017-05-31
高瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the seasonings currently on the market are all common seasonings. Due to their composition and processing technology, the taste of the dishes cooked after use is not very satisfactory. The flavor of the dishes is not satisfactory, and there is basically no nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 60% bean paste, 10% selenium-enriched shiitake mushrooms, 2% skullcap powder, 3% salvia powder, 6% beef bone powder, 5% chicken soup, 4% ginger, 3% garlic, 0.5% aroma-enhancing yeast, and 6.5% cooking oil.

[0014] First, prepare the finished bean paste according to conventional techniques, and set it aside; then put the edible oil into the pan and boil it; then add the Scutellaria baicalensis powder and Salvia miltiorrhiza powder into the oil pan and stir-fry for 15 minutes; add the chopped selenium-enriched shiitake mushrooms, and stir-fry 5 minutes; then add the chopped garlic and ginger and continue to stir-fry until the garlic and ginger turn slightly yellow and smell the aroma, add beef bone powder and stir-fry for 3 minutes; then add aroma-enhancing yeast and stir-fry for 10 minutes; then Put in the bean paste, stir-fry for 1 hour, and finally pour in the chicken soup to collect the juice, and then you can get the finished spicy sauce; sterilize it according to th...

Embodiment 2

[0016] 55% bean paste, 15% selenium-enriched shiitake mushrooms, 3% skullcap powder, 2% salvia powder, 3% beef bone powder, 5% native chicken soup, 5% ginger, 5% garlic, and 7% cooking oil.

[0017] First, prepare the finished bean paste according to the conventional technology, and set it aside; then put the edible oil into the pan and boil it; then add the scutellaria baicalensis powder and salvia miltiorrhiza powder into the oil pan and stir-fry for 20 minutes; add the chopped selenium-enriched shiitake mushrooms, and stir-fry 8 minutes; then add the chopped garlic and ginger and continue to stir-fry until the garlic and ginger turn slightly yellow and smell the aroma, add beef bone powder and stir-fry for 5 minutes; then add aroma-enhancing yeast and stir-fry for 15 minutes; then Put in the bean paste, stir-fry for 1 hour, and finally pour in the chicken soup to collect the juice, and then you can get the finished spicy sauce; sterilize it according to the conventional meth...

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PUM

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Abstract

The present invention discloses nutritious seasoning sauce and a processing technology thereof. The nutritious seasoning sauce is prepared from the following raw materials: 55-60% of thick broad-bean sauce, 10-15% of selenium-enriched shii-take, 2-3% of radix scutellariae powder, 2-3% of radix salviae miltiorrhizae powder, 3-6% of bone meal, 5-8% of local chicken soup, 4-8% of gingers, 3-5% of garlics, 0-0.5% of aroma enhancing yeast, 5-10% of edible oil, etc. and by a certain processing technology. By using the nutritious seasoning sauce, the cooked dish is mellow in aroma and delicious in tastes, has fragrance left in mouth after consumption, and is rich in nutrition, simple in processing, convenient in use, and suitable for stir-fried meat dish in homes, canteens, restaurants, etc.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a nutritional seasoning sauce and its processing technology. Background technique [0002] Seasoning is a common condiment in cooking, and it has a wide variety. Usually, when frying a dish, a lot of seasonings will be put into it. For the convenience of people's use, these seasonings are mostly processed into bagged or bottled combined seasonings at present, which can be directly added when cooking, and the cumbersome operation of blindly adding is avoided. But seasonings on the market are all some common seasonings at present, because of the reason of its prescription and processing technology, the taste of the dish cooked after use is not very ideal, and dish local flavor is unsatisfactory, and basically there is no nutrition. Contents of the invention [0003] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a nutritious season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30A23V2250/76
Inventor 高瑜
Owner 高瑜
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