Supercharge Your Innovation With Domain-Expert AI Agents!

Sauce seasoning and preparation method thereof

A seasoning and sauce-flavored technology, which is applied in the field of sauce-flavored seasoning and its preparation, can solve the problems of high salt content, achieve natural taste, inhibit blood lipid elevation, and attractive aroma

Inactive Publication Date: 2018-04-03
WUHU WANJIANG INTPROP OPERATION CENT CO LTD
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the soybean fermentation process, there is another disadvantage that the content of salt is high

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A sauce-flavored seasoning comprising the following raw materials in parts by weight:

[0049] 12 parts of beef, 3 parts of edible salt, 1 part of onion powder, 2 parts of garlic powder, 1 part of chili powder, 1 part of black pepper powder, 1 part of licorice powder, 3 parts of monosodium glutamate, 20 parts of vegetable oil, 15 parts of soya bean and 3 parts of sesame .

[0050] The preparation method of described sauce flavor seasoning, comprises the steps:

[0051] (1) Making soy beans: a. Stir-fry the cleaned and removed soybeans until the soybeans turn red in sauce, then take them out and put them in a steamer and steam them for 30 minutes; b. Put 8 parts of Chinese toon leaves in the fermentation container, Afterwards, put the steamed soybeans on the Chinese toon leaves, seal the container and ferment for 10 days, so that mold grows on the surface of the soybeans; c, take 10 parts of American ginseng and 12 parts of orange peel, add water to decoct and extract t...

Embodiment 2

[0056] The difference between this example and Example 1 is that the preparation method of the soy beans is different, which specifically includes the following steps: a. Stir-fry the soybeans after cleaning and removing impurities until the soybeans are red in sauce, then take them out and put them in a steamer. Steam for 30 minutes; b, lay 10 parts of Chinese toon leaves in the fermentation container, then spread the steamed soybeans on the Chinese toon leaves, and seal the container for fermentation for 8 days, so that mold grows on the surface of soybeans; c, Take 12 parts of American ginseng and 13 parts of orange peel, add water to decoct and extract twice, add 3 times the amount of water for the first time, extract for 1.5 hours, filter out the decoction for the first time; add 2 times the amount of water for the second time, extract 0.5h, filter out the second decoction, combine the first decoction and the second decoction to obtain a mixed extract; take 35 parts of Fla...

Embodiment 3

[0058] The difference between this example and Example 2 is that the preparation method of the soy beans is different, which specifically includes the following steps: a. Stir-fry the soybeans after cleaning and removing impurities until the soybeans are red in sauce, then take them out and put them in a steamer. Steam for 30 minutes; b, lay 10 parts of Chinese toon leaves in the fermentation container, then spread the steamed soybeans on the Chinese toon leaves, and seal the container for fermentation for 9 days, so that mold grows on the surface of soybeans; c, Take 12 parts of American ginseng and 13 parts of orange peel, add water to decoct and extract twice, add 3 times the amount of water for the first time, extract for 1.5 hours, filter out the decoction for the first time; add 2 times the amount of water for the second time, extract 0.5h, filter out the second decoction, combine the first decoction and the second decoction to obtain a mixed extract; take 35 parts of Fla...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a sauce seasoning and a preparation method thereof. The sauce seasoning is prepared from the following raw materials in parts by weight: 10 to 20 parts of beef, 2 to 5 parts ofedible salt, 1 to 3 parts of onion powder, 1 to 3 parts of garlic powder. 1 to 3 parts of chili powder, 1 to 3 parts of black pepper, 1 to 3 parts of licorice root powder, 3 to 8 parts of monosodiumglutamate, 20 to 30 parts of vegetable oil, 15 to 20 parts of sauce soy and 3 to 5 parts of sesame seeds. The sauce seasoning prepared by the invention has effects of appetizing and helping digest food, has rich aroma, and attractive and strong flavor. The obtained seasoning has a more natural and comfortable taste, and has effects of reducing blood pressure, liver cirrhosis, and high blood lipiddisease incidence compared with existing sauce soy. A preparation process is simple and edible environment is friendly.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sauce-flavored seasoning and a preparation method thereof. Background technique [0002] Soybean paste is rich in nutrition, and its main components are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body. Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes during cooking, but also produce amino acids under the action of microorganisms, which can make dishes more delicious and have the effect of appetizing and helping food. Soybean paste is also rich in linoleic acid and linolenic acid, which are good for supplementing essential fatty acids and lowering cholesterol. The fat in soybean paste is rich in unsaturated fatty acids and soybean lecithin, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2200/326A23V2200/3262
Inventor 不公告发明人
Owner WUHU WANJIANG INTPROP OPERATION CENT CO LTD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com