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Poppy seed spicy sauce

A technology of Royal Rice Spicy Sauce and Royal Rice Oil, applied in food science and other directions, can solve the problems of alcohol irritation, unsuitable for sauce food, etc., and achieve the effect of fresh and fragrant taste.

Pending Publication Date: 2018-05-29
甘肃御宝泽农垦御米生物开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, sauce food has become a favorite condiment of people. Many people like to put some spicy sauce or spicy sauce when cooking, making the bottom of the pot, etc., which can make the dishes more delicious and fragrant. It is very irritating to people's taste buds. Most spicy sauces are added with alcohol-containing condiments during the cooking process. Alcohol is irritating to a certain extent and is not suitable for use in sauce-like foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Take 20KG of pure chili noodles with a fineness of about 5-10 mesh, 2KG of dehydrated onion powder with a fineness of about 60 mesh, 3KG of selected poppy seeds, 20KG of imperial rice oil, 2.5KG of refined salt, 0.5KG of monosodium glutamate, and white sugar 2.5KG, star anise 0.5KG, pepper 0.5KG, scallions 0.5KG;

[0017] (2) Heat the royal rice oil to about 110°C, put star anise, Chinese prickly ash, green onion into the frying pan, fry until golden, remove it for later use, continue to heat the oil to 180°C, put it into a heat preservation tank for later use, and crush it into Mix coarse chili powder and onion powder evenly and add to the mixing pot, gradually add the oil in the insulation tank to the stirring pot, stir well and set aside;

[0018] (3) Add the selected poppy seeds into the boiling royal rice oil and fry. When the poppy seeds float to the oil surface, remove them and pour them into the stirring pot. During the process, add refined salt, sugar, and...

Embodiment 2

[0020] (1) Take 10KG of pure chili noodles with a fineness of about 5-10 mesh, 1KG of dehydrated onion powder with a fineness of about 60 mesh, 1.5KG of selected poppy seeds, 10KG of royal rice oil, 1.25KG of refined salt, and 0.25KG of monosodium glutamate, White sugar 1.25KG, star anise 0.25KG, Chinese prickly ash 0.25KG, green onion 0.25KG;

[0021] (2) Heat the royal rice oil to about 110°C, put star anise, Chinese prickly ash, green onion into the frying pan, fry until golden, remove it for later use, continue to heat the oil to 180°C, put it into a heat preservation tank for later use, and crush it into Mix coarse chili powder and onion powder evenly and add to the mixing pot, gradually add the oil in the insulation tank to the stirring pot, stir well and set aside;

[0022] (3) Add the selected poppy seeds into the boiling royal rice oil and fry. When the poppy seeds float to the oil surface, remove them and pour them into the stirring pot, and add them to the stirring ...

Embodiment 3

[0024] (1) Take 5KG of pure chili noodles with a fineness of about 5-10 mesh, 0.5KG of dehydrated onion powder with a fineness of about 60 mesh, 0.75KG of selected poppy seeds, 5KG of imperial rice oil, 0.63KG of refined salt, and 0.13KG of monosodium glutamate , white sugar 0.63KG, star anise 0.13KG, Chinese prickly ash 0.13KG, scallions 0.13KG;

[0025] (2) Heat the royal rice oil to about 110°C, put star anise, Chinese prickly ash, green onion into the frying pan, fry until golden, remove it for later use, continue to heat the oil to 180°C, put it into a heat preservation tank for later use, and crush it into Mix coarse chili powder and onion powder evenly and add to the mixing pot, gradually add the oil in the insulation tank to the stirring pot, stir well and set aside;

[0026] (3) Add the selected poppy seeds into the boiling royal rice oil and fry. When the poppy seeds float to the oil surface, remove them and pour them into the stirring pot, and add them to the stirri...

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PUM

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Abstract

The invention belongs to the technical field of preparation of seasonings, and particularly relates to poppy seed spicy sauce. The poppy seed spicy sauce is mainly prepared from the following raw materials in percentage by mass: 5 to 8 percent of poppy seed, 30 to 40 percent of hot pepper, 5 to 10 percent of onion powder, 30 to 50 percent of poppy seed oil, 4 to 6 percent of refined salt, 1 percent of monosodium glutamate, 4 to 6 percent of white sugar, 2 to 4 parts of anise, 1 to 3 percent of hot pepper and 2 to 4 percent of onion. The prepared poppy seed spicy sauce is fresh and strong in taste, is not added with cooking wine, and is a favorite seasoning for people.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, in particular to an imperial rice spicy sauce. Background technique [0002] In recent years, sauce food has become a favorite condiment of people. Many people like to put some spicy sauce or spicy sauce when cooking, making the bottom of the pot, etc., which can make the dishes more delicious and fragrant. It is very irritating to people's taste buds. Most spicy sauces are added with condiments containing alcohol during the cooking process. Alcohol is irritating to a certain extent and is not suitable for use in sauce-like foods. Contents of the invention [0003] The object of the present invention is to aim at the defects and deficiencies of the prior art, and provide a kind of royal rice spicy sauce with simple structure, reasonable design and convenient use. The food seasoning, and the food seasoning that most other people love too. [0004] In order to achieve the above ob...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杜永春
Owner 甘肃御宝泽农垦御米生物开发有限公司
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