Meat sauce as well as preparation method and application

A meat sauce and big meat technology, applied in climate change adaptation, food science, etc., can solve the problems of lack of nutrition, easy to get angry, loss of taste, etc.

Pending Publication Date: 2018-02-16
青岛宋匠记饮食文化传播有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Healthy and nutritious properties of bibimbap, bibimbap, steamed buns, stir-fried vegetables and stuffed (original, spicy and spicy) meat sauce (pork, beef, chicken or pork, beef, chicken mushroom sauce) as instant food People are paying more and more

Method used

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  • Meat sauce as well as preparation method and application
  • Meat sauce as well as preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A kind of meat sauce, the components and parts by weight of the meat sauce include: 55-110 parts of big meat, 115-225 parts of tempeh, 13-26 parts of vegetable oil, 3.5-8 parts of soybean paste or bean paste, and 0.7-1.4 parts of oyster sauce 0.6-1.2 parts of dark soy sauce, 0.55-1.1 parts of rice wine, 0.55-1.1 parts of white vinegar, 0.23-0.46 parts of rock sugar, 2-4 parts of white sesame, 3-6 parts of peanuts, 0.28-0.56 parts of spices ①, spices ② 0.22-0.44 parts, ③ 0.08-0.16 parts of spices, 0.7-1.4 parts of green onion, 0.7-1.4 parts of garlic, 0.7-1.4 parts of ginger, 12.5-25 parts of broth.

[0070] A method for preparing meat sauce, comprising the following preparation steps:

[0071] A, prepare materials according to the component and parts by weight of the meat sauce;

[0072] B. Purification and pretreatment of raw materials:

[0073] 1) Wash the meat under running water, cut into pieces and blanch in water to remove the remaining blood in the meat fiber t...

Embodiment 2

[0096] A kind of meat sauce, the components and parts by weight of the meat sauce include: 55-110 parts of big meat, 115-225 parts of tempeh, 13-26 parts of vegetable oil, 3.5-8 parts of soybean paste or bean paste, and 0.7-1.4 parts of oyster sauce 0.6-1.2 parts of dark soy sauce, 0.55-1.1 parts of rice wine, 0.55-1.1 parts of white vinegar, 0.23-0.46 parts of rock sugar, 2-4 parts of white sesame, 3-6 parts of peanuts, 2.33-4.66 parts of pepper, ①0. 28-0.56 parts, 0.22-0.44 parts of spices ②, 0.08-0.16 parts of spices ③, 0.7-1.4 parts of green onion, 0.7-1.4 parts of garlic, 0.7-1.4 parts of ginger, 12.5-25 parts of broth.

[0097] A method for preparing meat sauce, comprising the following preparation steps:

[0098] A, prepare materials according to the component and parts by weight of the meat sauce;

[0099] B. Purification and pretreatment of raw materials:

[0100] 1) Wash the meat under running water, cut into pieces and blanch in water to remove the remaining blood...

Embodiment 3

[0124] A kind of meat sauce, the components and parts by weight of the meat sauce include: 55-110 parts of big meat, 115-225 parts of tempeh, 13-26 parts of vegetable oil, 3.5-8 parts of soybean paste or bean paste, and 0.7-1.4 parts of oyster sauce 0.6-1.2 parts of dark soy sauce, 0.55-1.1 parts of rice wine, 0.55-1.1 parts of white vinegar, 0.23-0.46 parts of rock sugar, 2-4 parts of white sesame, 3-6 parts of peanuts, 2.33-4.66 parts of pepper, 2.1 parts of pepper —3.1 parts, 0.28-0.56 parts of spices ①, 0.22-0.44 parts of spices ②, 0.08-0.16 parts of spices ③, 0.7-1.4 parts of green onions, 0.7-1.4 parts of garlic, 0.7-1.4 parts of ginger, 12.5-25 parts of broth share.

[0125] A method for preparing meat sauce, comprising the following preparation steps:

[0126] A, prepare materials according to the component and parts by weight of the meat sauce;

[0127] B. Purification and pretreatment of raw materials:

[0128] 1) Wash the meat under running water, cut into pieces...

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Abstract

The invention discloses meat sauce as well as a preparation method and application, and belongs to the technical field of food. Components of the meat sauce comprise large minced meat, fermented soyabeans, vegetable oil, soybean paste or broad bean sauce, oyster sauce, dark soy sauce, yellow wine, white vinegar, crystal sugar, white sesame seeds, peanut seeds, a spicy material (1), a spicy material (2), a spicy material (3), green onions, garlic, gingers and thin soup. The meat sauce disclosed by the invention is reasonable in nutrient arrangement, and the phenomenon of malnutrition caused byeating excessive meat sauce is avoided; due to reasonable selection of used materials and consumption of the soya beans and the spicy materials (1), (2) and (3), the meat sauce is warm in nature, haseffects of dispersing wind and relieving exterior syndrome, clearing heat and relieving fidgetiness, dissolving thrombosis, detoxicating, regulating the meridians, soothing the liver and regulating Qi, warming the stomach and dispelling cold, invigorating the stomach and promoting the digestion, eliminating delays and resolving phlegm, and moistening dryness of intestines to stop diarrhea, and isa protective agent for bronchitis or other respiratory tract disorders; the protective agent is natural and has an aromatic flavor, can increase a sense of appetite and has a natural and anti-corrosion effect; and moreover, symptoms such as excessive internal heat and hypogeusia caused by eating the meat sauce are avoided, so that an effect of food therapeutic health with dinner is achieved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a kind of noodles, bibimbap, steamed bun, stir-fry and stuffing (original flavor, spicy taste and spicy taste) meat sauce (pork, beef, chicken or pork, beef, chicken mushrooms) Sauce) and its preparation method. Background technique [0002] my country is a big country in the production and consumption of meat sauce food, and the meat sauce industry has developed into a relatively mature industry. Traditional meat sauce is very common in the market, and it is fried with a lot of seasonings such as salt and chicken essence. Therefore, the meat sauce prepared by traditional methods has low nutritional content and high content of artificial additives, which is unfavorable for health care. Therefore, people's requirements for food and its accessories are getting higher and higher. People not only require food and its auxiliary materials to have rich taste and good flavor, but also h...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00Y02A40/90
Inventor 宋金伟
Owner 青岛宋匠记饮食文化传播有限责任公司
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