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Spicy sauce odor type bambusa oldhami sauce and making method thereof

A technology of water chestnut bamboo shoot sauce and spicy sauce fragrant is applied in the preservation of food ingredients as anti-microbials, food ingredients as taste improvers, food ingredients as taste improvers, etc. To achieve the effect of reducing mildew and deterioration, reducing water content and delicious taste

Inactive Publication Date: 2018-06-01
广西岩星农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a spicy sauce-flavored water chestnut bamboo shoot sauce and its preparation method, so as to solve the problem of single variety and poor taste of bamboo shoot sauce on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A spicy sauce-flavored water chestnut sauce, in parts by weight, comprises the following raw materials: 800 parts of water chestnut bamboo shoots, 20 parts of edible vegetable oil, 35 parts of chili sauce, 90 parts of seasonings, 60 parts of diced mushrooms, 30 parts of peanut butter, beef 90 parts of juice, 15 parts of bean paste, and 3 parts of distiller's yeast; the chili sauce is prepared from millet pepper, Chinese pepper, Qin pepper, Chaotian pepper, green onion and ginger according to 5:2:1:2:1:1; The seasoning is made by mixing 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper powder and 15 parts of water and boiled for 5 minutes. The peanut butter is prepared from sesame sauce, peanut butter, sesame sauce and fermented bean curd according to 3:3:0.5:0.2;

[0030] The preparation method of the spicy sauce-flavored water che...

Embodiment 2

[0040] A spicy sauce-flavored water chestnut bamboo shoot sauce, in parts by weight, comprises the following raw materials: 850 parts of water chestnut bamboo shoots, 30 parts of edible vegetable oil, 37 parts of chili sauce, 100 parts of seasonings, 70 parts of diced mushrooms, 40 parts of peanut butter, beef 100 parts of juice, 16 parts of bean paste, and 4 parts of distiller's yeast; the chili paste is prepared from millet pepper, Chinese pepper, Qin pepper, Chaotian pepper, green onion and ginger according to 5:2:1:2:1:1; The seasoning is made by mixing 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper powder and 15 parts of water and boiled for 7 minutes. The peanut butter is prepared from sesame sauce, peanut butter, sesame sauce and fermented bean curd according to 3:3:0.5:0.2;

[0041] The preparation method of the spicy sauce-fla...

Embodiment 3

[0051] A spicy sauce-flavored water chestnut sauce, in parts by weight, comprises the following raw materials: 900 parts of water chestnut bamboo shoots, 35 parts of edible vegetable oil, 38 parts of chili sauce, 120 parts of seasonings, 80 parts of diced mushrooms, 50 parts of peanut butter, beef 130 parts of juice, 17 parts of bean paste, and 4 parts of distiller's yeast; the chili paste is prepared from millet pepper, Sichuan pepper, Qin pepper, Chaotian pepper, green onion and ginger according to 5:2:1:2:1:1; The seasoning is made by mixing 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper powder and 15 parts of water and boiled for 8 minutes. The peanut butter is prepared from sesame sauce, peanut butter, sesame sauce and fermented bean curd according to 3:3:0.5:0.2;

[0052] The preparation method of the spicy sauce-flavored water c...

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PUM

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Abstract

The invention discloses a spicy sauce odor type bambusa oldhami sauce and a making method thereof, and belongs to the technical field of processing and making of foods. The spicy sauce odor type bambusa oldhami sauce comprises the following components in parts by weight of bambusa oldhami, edible vegetable oil, a chili sauce, a seasoning, diced shiitake mushrooms, peanut butter, beef broth and a thick broad-bean sauce. According to the spicy sauce odor type bambusa oldhami sauce disclosed by the invention, fresh bambusa oldhami and the beef broth are matched and decocted, so that the bitter taste of the bambusa oldhami can be removed; after a bambusa oldhami sauce and the beef broth are concentrated and decocted, the peanut butter and the diced shiitake mushrooms are in layered collocation, and sealed fermentation is performed, so that the bambusa oldhami sauce is rich in sauce odor and unique in flavor; and the chili sauce which is unique to make gives spicy and refreshing mouth feelof the bambusa oldhami sauce, so that the bambusa oldhami sauce has the effects of stimulating the appetite, being refreshing, refreshing the minds and promoting the appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy sauce-flavored water chestnut sauce and a preparation method thereof. Background technique [0002] Bamboo shoots are rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Each 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of various vitamins and carotene is higher than that of Chinese cabbage. More than twice, and the protein of bamboo shoots is superior and the nutritional value is high. [0003] Bamboo shoots are very easy to age after harvesting. If the harvesting period is too concentrated, transportation and sales are not timely, which will easily lead to the loss of edible value of bamboo shoots. At present, in response to the needs of the bamboo...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/41A23L5/30A23L5/20
CPCA23L5/27A23L5/34A23L5/41A23L27/60A23V2002/00A23V2200/048A23V2200/10A23V2200/14A23V2200/16A23V2250/204A23V2250/1578A23V2250/1582A23V2300/10
Inventor 李品金李旭如
Owner 广西岩星农业有限公司
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