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Old-Beijing style fried meat-soybean sauce and preparation method thereof

An old Beijing fried sauce and fried sauce technology, applied in food science, food preservation, food heat treatment, etc., can solve the problems of no established standards for materials and production, inability to take and eat immediately, and rough methods, etc., to solve factory production , enrich the variety and flavor, increase the effect of aroma

Inactive Publication Date: 2017-10-20
北京利民恒华农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The essence of Zhajiang noodles is Zhajiang. There are no established standards for the materials and production of Zhajiang. Generally, they are homemade.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] According to the old Beijing fried sauce of the present invention, the old Beijing fried sauce comprises by weight:

[0034] Main ingredients: 30g soybean paste, 80g vegetable oil, 80g pork, 80g water, 8g white sugar, 3g cooking wine and 2g spices;

[0035] Accessories: 3g green onions, 2g ginger, 2g parsley, 2g coriander, 2g carrots and 2g onions.

[0036] The preparation method of the old Beijing fried sauce comprises the following steps:

[0037] Step 1. Raw material processing: Put half of the soybean paste into water and mix thoroughly to obtain a thin yellow sauce; cut the pork into cubes to obtain diced pork with a length of 0.5-2cm; wash and remove the roots of the green onions, cut the green onion leaves into sections, and shred the onion stems to obtain the length Shredded shallots of 4-6 cm; peeled, washed, and shredded onions to obtain shredded onions; washed and cut carrots into strips to obtain carrot strips; washed parsley, separated stems and leaves, re...

Embodiment 2

[0043] According to the old Beijing fried sauce of the present invention, the old Beijing fried sauce comprises by weight:

[0044] Main ingredients: 50g soybean paste, 150g vegetable oil, 150g pork, 200g water, 12g white sugar, 8g cooking wine and 6 spices;

[0045] Accessories: 8g green onions, 7g ginger, 5g parsley, 6g coriander, 5g carrots and 5g onions.

[0046] The preparation method of the old Beijing fried sauce comprises the following steps:

[0047]Step 1. Raw material processing: Put half of the soybean paste into water and mix thoroughly to obtain a thin yellow sauce; cut the pork into cubes to obtain diced pork with a length of 0.5-2cm; wash and remove the roots of the green onions, cut the green onion leaves into sections, and shred the onion stems to obtain the length Shredded shallots of 4-6cm; peeled, washed, and shredded onions to obtain shredded onions; washed and cut carrots into strips to obtain carrot sticks; washed parsley, separated stems and leaves, r...

Embodiment 3

[0053] According to the old Beijing fried sauce of the present invention, the old Beijing fried sauce comprises by weight:

[0054] Main ingredients: 36g soybean paste, 100g vegetable oil, 100g pork, 100g water, 9g white sugar, 4g cooking wine and 3-5g spices;

[0055] Accessories: 5g green onions, 3g ginger, 3g parsley, 3g coriander, 3g carrots and 3g onions.

[0056] The preparation method of the old Beijing fried sauce comprises the following steps:

[0057] Step 1. Raw material processing: Put half of the soybean paste into water and mix thoroughly to obtain a thin yellow sauce; cut the pork into cubes to obtain diced pork with a length of 0.5-2cm; wash and remove the roots of the green onions, cut the green onion leaves into sections, and shred the onion stems to obtain the length Shredded shallots of 4-6cm; peeled, washed, and shredded onions to obtain shredded onions; washed and cut carrots into strips to obtain carrot sticks; washed parsley, separated stems and leaves...

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PUM

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Abstract

The invention belongs to the field of food and specifically relates to old-Beijing style fried meat-soybean sauce and a preparation method thereof. The old-Beijing style fried meat-soybean sauce includes the main ingredients of, in parts by weight, 30-50 parts of soybean paste, 80-150 parts of vegetable oil, 80-150 parts of pork, 80-200 parts of water, 8-12 parts of white granulated sugar, 3-8 parts of cooking wine and 2-6 parts of spices; and the old-Beijing style fried meat-soybean sauce includes the auxiliary ingredients of, in parts by weight, 3-8 parts of green Chinese onions, 2-7 parts of raw ginger, 2-5 parts of parsley, 2-6 parts of coriander, 2-5 parts of carrots and 2-5 parts of onions. Compared to fried meat-soybean sauce products in the market, the old-Beijing style fried meat-soybean sauce provided by the invention has a perfect combination of oil refining and sauce stewing and blends nutrients with a delicious taste. Meanwhile, the use of vapor sterilization which is clean and sanitary effectively solves the difficulty of the industrialized production of traditional process products. According to the invention, the traditional process and formula are taken, but also the variety and flavor of sauce products in the market are enriched and contribution to the development of the traditional process is made.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an old Beijing fried sauce and a preparation method thereof. Background technique [0002] Zhajiangmian is one of the most distinctive foods in Beijing, and it is also a delicacy that Beijingers never tire of eating, especially in summer, it is the favorite of Beijingers. The essence of Zhajiang noodles lies in Zhajiang. There is no established standard for the materials and production of Zhajiang. Generally, it is homemade, and it is ready-to-eat. [0003] With the fast pace of modern life, people don't have time to deal with complicated food preparation. Therefore, traditional delicious, nutritious, convenient and ready-to-eat fried sauce urgently needs to appear. Contents of the invention [0004] In order to solve the above-mentioned problems in the prior art, the invention provides a kind of old Beijing fried sauce and a preparation method thereof. The old Beijing fried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L13/10A23L33/10A23L3/005A23L11/50
CPCA23L3/005A23L13/10A23L19/03A23L33/10A23V2002/00A23L11/50A23V2200/30A23V2300/24
Inventor 张莉华周明傅成
Owner 北京利民恒华农业科技有限公司
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