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Margarya melanoide sauce and making method thereof

A production method and technology of screw sauce, which is applied in food science and other fields, can solve the problem of single taste of seasoning sauce, and achieve the effect of plump screw meat and spicy taste

Inactive Publication Date: 2018-04-10
泰州鼎煊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc.

Method used

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Embodiment Construction

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below.

[0016] A kind of screw sauce provided by the invention, its raw material component is by mass percentage by 39.5% screw meat, 12% vegetable rapeseed oil, 0.5% chili powder, 1.3% shiitake mushroom, 29.5% soybean paste, 4% salt, 1.7% chicken essence , 2% white sugar, 1.65% cooking wine, 3% ginger, 3% green onion, 1% garlic, 0.85% secret spice composition, the raw material of described secret spice comprises following weight: fennel 0.2g, Chinese prickly ash 0.3g, cassia bark 0.5 g, clove 0.8g, star anise 0.3g, bay leaf 0.8g, kaempferia 0.5g, dendrobium 0.2g, grass fruit 0.3g, woody fragrance 0.1g.

[0017] A kind of preparation method of screw sauce, comprises the following steps:

[0018] 1) Fresh snails are manually selected, then cleaned, cooked in a cooking pot, and fresh snail meat is manually extracted;

[0019] 2) Select shiitake mushrooms, green ...

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PUM

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Abstract

The invention discloses margarya melanoide sauce and a making method thereof. The sauce is prepared from, by mass, 39.5% of margarya melanoide flesh, 12% of plant rapeseed oil, 0.5% of chili powder, 1.3% of shiitake mushrooms, 29.5% of soybean sauce, 4% of salt, 1.7% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 3% of ginger, 3% of scallion, 1% of garlic and 0.85% of special spices. The margarya melanoide flesh in the sauce is plump, the taste is spicy and delicious, and the fragrance is special.

Description

technical field [0001] The invention relates to the field of food, in particular to a screw sauce and a preparation method thereof. Background technique [0002] At present, most of the seasoning sauces on the market are sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; meat sauce and fish sauce are not common as seasoning sauces. [0003] The fresh, fragrant and delicious snail has always been loved by diners all over the country, and has become a popular snack all over the country. [0004] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc. . Contents of the invention [0005] In order to solve the problems existing in the above-mentioned background technology, the object of the...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50
CPCA23L17/50A23L27/60
Inventor 余长生
Owner 泰州鼎煊食品有限公司
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