Manufacturing method of super fresh curry rice-mixing sauce

A production method and technology of bibimbap sauce, applied in food science and other fields, can solve the problems of sweet, sour, spicy and salty taste, and achieve the effect of unique flavor, novel eating method, rich and balanced nutritional value

Inactive Publication Date: 2017-08-29
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a variety of sauce ingredients on the mar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A. Raw material marinating:

[0027] Wash 500 grams of chicken breast, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 100 grams of potatoes, 50 grams of carrots, and 50 grams of onion, cut them into cubes of 1 cm in length, width and height for later use . Angelica 20 grams, Scutellaria baicalensis 20 grams, Radix Ginseng 30 grams, Jujube 10 grains, Lycium barbarum 8 grams soaked and washed.

[0028] B. Boiling:

[0029] a. Heat 50 grams of peanut oil to 70 degrees Celsius, add diced chicken, 30 grams of dried crab meat, 30 grams of dried shrimp, 10 grams of ginger juice, 20 grams of garlic powder, and 20 grams of cooking wine, stir and heat evenly.

[0030] b. Add potatoes, carrots, onions, 8 grams of salt, 15 grams of chicken bouillon, 50 grams of curry powder, heat and stir evenly.

[0031] C. Configure chicken soup:

[0032] Take 300 grams of black-bone chicken meat and chop into 8cm chunks, put them in clean water to soak and clean...

Embodiment 2

[0036] A. Raw material marinating:

[0037] Wash 600 grams of chicken breast, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 120 grams of potatoes, 50 grams of carrots, and 60 grams of onion, cut them into cubes of 1 cm in length, width and height for later use . Angelica 22 grams, Radix Ginseng 30 grams, jujube 10 grains, medlar 8 grams soaked and washed.

[0038] B. Boiling:

[0039] a. Heat 60 grams of peanut oil to 80 degrees Celsius, add diced chicken, 35 grams of dried crab meat, 35 grams of dried shrimp, 12 grams of ginger juice, 20 grams of garlic powder, and 25 grams of cooking wine, stir and heat evenly.

[0040] b. Add potatoes, carrots, onions, 8 grams of salt, 15 grams of chicken bouillon, 60 grams of curry powder, heat and stir evenly.

[0041] C. Configure chicken soup:

[0042] Take 400 grams of black-bone chicken meat and chop into 8cm chunks, soak in clean water and wash, remove and blanch in a boiling water pot and then cont...

Embodiment 3

[0046] A. Raw material marinating:

[0047] Wash and remove 400 grams of chicken breast meat, remove the bones, cut into cubes of 0.3 cm in length, width and height; wash 50 grams of carrots and 50 grams of cucumber, cut them into cubes of 1 cm in length, width and height for later use. Angelica 20 grams, Scutellaria baicalensis 20 grams, Radix Ginseng 30 grams, Prune jujube 10 grains, soak and wash.

[0048] B. Boiling:

[0049] a. Heat 50 grams of peanut oil to 70 degrees Celsius, add diced chicken, 30 grams of dried shrimp, 10 grams of ginger juice, 20 grams of cooking wine, stir and heat evenly.

[0050] b. Add carrots and cucumbers, 8 grams of salt, 15 grams of chicken essence, and 50 grams of curry powder, heat and stir evenly.

[0051] C. Configure chicken soup:

[0052] Take 300 grams of local chicken meat and chop into 8cm chunks, soak and wash them in clean water, take them out and blanch them in a boiling water pot and control them dry; add 1000 grams of clean wa...

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PUM

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Abstract

The invention relates to a manufacturing method of super fresh curry rice-mixing sauce. The method comprises the following steps: mincing main materials including chicken dices, dried crab meat and dried peeled shrimps, preserving the main materials with potatoes and carrots, and performing boiling; manufacturing a chicken soup; putting a flavoring bag and sauce in for decoction; and performing cooling and packaging to obtain a final product. Through combination of multiple cooking methods, the sauce tastes spicy and strong, the meat is fresh and crisp, and the nutrition arrangement is balanced, and the sauce has a unique flavor. The method is simple in manufacture process, wide in food selection range, controllable in operation condition, and suitable for massive production.

Description

technical field [0001] The invention relates to the field of sauce processing, in particular to a method for preparing curry bibimbap sauce. Background technique [0002] Sauce is a kind of ingredients that can be used to assist cooking. There are a variety of sauce ingredients on the market, with sweet, sour, spicy and salty tastes. Curry paste is a sauce made from a variety of spices. It is commonly found in Indian, Thai, and Japanese dishes. It is usually eaten with meat and rice. Curry paste is a varied and specially seasoned dish, most famous in Indian and Thai cuisines, however curry has become one of the mainstream dishes in the Asia Pacific region. Apart from tea, curry is one of the few truly pan-Asian dishes or beverages. It is an ideal condiment for cooking various dishes, bibimbap, cold dishes, and pasta. It is a convenient and good product for home travel. [0003] Curry paste is used in dishes to enhance flavor, aroma, freshness and color. The top grade cur...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23V2002/00
Inventor 卢峰
Owner 卢峰
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