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Sauce and preparation method thereof

A technology for seasoning sauces and chili peppers, applied in the field of sauce products, can solve the problems of short cooking time, difficult to taste, and the color of the products is not fresh enough, and achieve the effect of preserving integrity and delicious taste.

Inactive Publication Date: 2017-11-07
驻马店市难得香食品调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of life, people's pursuit of food is becoming more and more perfect. All kinds of food are delicious in color and fragrance, attracting people's appetite. Beef sauce is also a kind of food that people often like to eat. However, the production requirements of beef sauce are very strict. , Different formulas, different preparation steps and temperatures will affect the taste and hue of the product. There are many beef sauces on the market now, but many beef sauces are not delicious enough, and the color of the product is not fresh enough, and the preparation process is complicated. The cooked beef used has a short cooking time and is difficult to taste. If the types of recipes are not rigorous enough, the seasoning is not comprehensive enough, and the preparation process is not mature enough, the final product will hardly attract people's appetite.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: A sauce made up of the following raw materials by weight: 30 Kg of non-genetically modified rapeseed oil, 8 Kg of tempeh, 11 Kg of beef, 3 Kg of pepper, 1 Kg of Chinese prickly ash, 2.5 Kg of green onion, 2.5 Kg of onion, and 2.5 Kg of celery Kg, garlic 2 Kg, salt 1Kg, monosodium glutamate 0.8 Kg, sugar 0.7 Kg, star anise 0.5 Kg, cinnamon 0.2 Kg, cumin 0.2 Kg, peanut 5 Kg, sesame 3 Kg, ginger 2 Kg.

[0025] The chili is composed of brilliant red chili, sanying chili, bullet head chili and Indian chili, and the weight ratio of the four kinds of chili is 3:3:3:1.

[0026] The preparation method of above-mentioned sauce, comprises the steps:

[0027] (1) Select peppers: choose bright red peppers, Sanying peppers, bullet peppers, and Indian peppers with a weight ratio of 3:3:3:1 to mix;

[0028] (2) Weighing materials: Weigh 30Kg of non-genetically modified rapeseed oil, 8 Kg of tempeh, 11 Kg of beef, 3 Kg of pepper, 1Kg of pepper, 2.5 Kg of green onion, 2.5 Kg ...

Embodiment 2

[0036] Example 2: A seasoning sauce, made up of the following raw materials: 50Kg non-transgenic rapeseed oil, 17Kg fermented soybeans, 22Kg beef, 10Kg pepper, 4Kg Chinese prickly ash, 6Kg green onion, 6Kg onion, 6Kg celery, 4.5Kg garlic, 4Kg salt , MSG 4Kg, sugar 3Kg, star anise 1.4Kg, cinnamon 0.9Kg, fennel 0.9Kg, peanut 8Kg, sesame 6Kg, ginger 45Kg.

[0037] The chili is composed of brilliant red chili, sanying chili, bullet head chili and Indian chili, and the weight ratio of the four kinds of chili is 3:3:3:1.

[0038] The preparation method of above-mentioned sauce, comprises the steps:

[0039] (1) Select peppers: choose bright red peppers, Sanying peppers, bullet peppers, and Indian peppers with a weight ratio of 3:3:3:1 to mix;

[0040] (2) Weighing materials: Weigh 50Kg non-genetically modified rapeseed oil, 17Kg tempeh, 22Kg beef, 10Kg pepper, 4Kg pepper, 6Kg green onion, 6Kg onion, 6Kg celery, 4.5Kg garlic, 4Kg salt, 4Kg monosodium glutamate, 3Kg sugar, Star anise ...

Embodiment 3

[0048] Embodiment 3: a kind of seasoning sauce, is made up of the raw material of following weight: non-transgenic rapeseed oil 36Kg, tempeh 10.9Kg, beef 14.6Kg, capsicum 5Kg, Chinese prickly ash 1.4Kg, green onion 3.6Kg, onion 3.6Kg, celery 3.6Kg, Garlic 2.9Kg, salt 1.4Kg, monosodium glutamate 1.1Kg, sugar 1.1Kg, star anise 0.7Kg, cinnamon 0.3Kg, cumin 0.3Kg, peanut 5.8Kg, sesame 3.6Kg, ginger 2.9Kg.

[0049] The chili is composed of brilliant red chili, sanying chili, bullet head chili and Indian chili, and the weight ratio of the four kinds of chili is 3:3:3:1.

[0050] The preparation method of above-mentioned sauce, comprises the steps:

[0051] (1) Select peppers: choose bright red peppers, Sanying peppers, bullet peppers, and Indian peppers with a weight ratio of 3:3:3:1 to mix;

[0052] (2) Weighing materials: Weigh 36Kg non-GMO rapeseed oil, 10.9Kg tempeh, 14.6Kg beef, 5Kg pepper, 1.4Kg pepper, 3.6Kg green onion, 3.6Kg onion, 3.6Kg celery, 2.9Kg garlic, 1.4Kg salt ,...

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PUM

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Abstract

The invention relates to a sauce product, in particular to a sauce and a preparation method thereof. The sauce comprises raw materials in parts by weight as follows: 30-50 parts of non-genetically modified rapeseed oil, 8-17 parts of fermented soybean, 11-22 parts of beef, 3-10 parts of chili, 1-4 parts of Sichuan pepper, 2.5-6 parts of scallion, 2.5-6 parts of onion, 2.5-6 parts of celery, 2-4.5 parts of garlic, 1-4 parts of salt, 0.8-4 parts of monosodium glutamate, 0.7-3 parts of sugar, 0.5-1.4 parts of star anise, 0.2-0.9 parts of cinnamon, 0.2-0.9 parts of fennel, 5-8 parts of peanut, 3-6 parts of sesame seed and 2-45 parts of ginger. The produced sauce is prepared from rich materials and tastes delicious, and a production process is simple.

Description

technical field [0001] The invention relates to a sauce product, in particular to a seasoning sauce with complete color, flavor and flavor and a preparation process thereof. Background technique [0002] With the development of life, people's pursuit of food is becoming more and more perfect. All kinds of food are delicious in color and fragrance, attracting people's appetite. Beef sauce is also a kind of food that people often like to eat. However, the production requirements of beef sauce are very strict. , Different formulas, different preparation steps and temperatures will affect the taste and hue of the product. There are many beef sauces on the market now, but many beef sauces are not delicious enough, and the color of the product is not fresh enough, and the preparation process is complicated. The cooked beef used has a short cooking time and is difficult to taste. If the types of recipes are not rigorous enough, the seasoning is not comprehensive enough, and the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/60A23L5/10
CPCA23L5/13A23L13/67A23L27/60
Inventor 李林峰钟丛余孙志伟卫东
Owner 驻马店市难得香食品调料有限公司