Tasty snake sauce and preparation method thereof

A technology for flavoring snake paste and snake skin, which is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. problems, to achieve the effect of simplifying the preparation steps, reducing the level requirements and enriching the taste

Active Publication Date: 2018-10-12
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the preparation of flavored snakes is very troublesome in the slaughtering and processing of snake meat. Although it can be solved by purchasing frozen snake meat, it will cause waste of snake skin, and the preparation process is too cumbersome, and it is difficult to remove snakes i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Flavored snake sauce ingredients: 10 parts of snake skin mud, 8 parts of salt, 10 parts of clove powder, 20 parts of star anise powder, 20 parts of cinnamon powder, 10 parts of pepper powder, 8 parts of angelica powder, 8 parts of cardamom powder, minced ginger 30 parts, minced garlic 20 parts, chili powder 20 parts, minced fresh red pepper 10 parts, dark soy sauce 5 parts, sesame oil 3 parts.

[0021] Put fresh snake skin into boiling water at 95°C, boil for 2 minutes, remove, scrape and wash the scales in the direction against the scales, freeze them quickly at -40°C, freeze them for 4 hours, and grind them with a high-speed meat grinder at 350r / min. mud; add 10 parts of clove powder, 20 parts of star anise powder, 20 parts of cinnamon powder, 10 parts of pepper powder, 8 parts of angelica powder and 8 parts of cardamom powder to 10 parts of snake skin meat puree, mix well, then add 4 parts of salt, 80 Stew in a pot at ℃ for 5 minutes to obtain the snakeskin material....

Embodiment 2

[0023] Flavored snake sauce ingredients: 12 parts of snake skin mud, 10 parts of table salt, 12 parts of clove powder, 28 parts of star anise powder, 24 parts of cinnamon powder, 12 parts of pepper powder, 10 parts of angelica powder, 10 parts of cardamom powder, minced ginger 34 parts, minced garlic 28 parts, chili powder 24 parts, fresh red chili mince 12 parts, dark soy sauce 7 parts, sesame oil 5 parts.

[0024] Put fresh snake skin into boiling water at 100°C, boil for 2 minutes, remove, scrape and wash the scales against the direction of the scales, freeze them quickly at -40°C, freeze them for 3 hours, and grind them into a paste with a high-speed meat grinder at 300r / min ;Add 12 parts of clove powder, 28 parts of star anise powder, 24 parts of cinnamon powder, 12 parts of pepper powder, 10 parts of angelica powder, 10 parts of cardamom powder to 12 parts of snake skin meat paste, mix well, then add 5 parts of salt, 80 ℃ Stew in a pot for 7 minutes to obtain snake skin ...

Embodiment 3

[0026] Flavor snake sauce ingredients: 12 parts of snake skin mud, 9 parts of salt, 12 parts of clove powder, 27 parts of star anise powder, 23 parts of cinnamon powder, 11 parts of pepper powder, 10 parts of angelica powder, 10 parts of cardamom powder, minced ginger 32 parts, 26 parts of minced garlic, 23 parts of chili powder, 11 parts of minced fresh red pepper, 6 parts of dark soy sauce, and 4 parts of sesame oil.

[0027] Put fresh snake skin into boiling water at 100°C, cook for 3 minutes, remove, scrape and wash the scales against the direction of the scales, freeze them quickly at -50°C, store them in the freezer for 3 hours, and grind them into a paste with a high-speed meat grinder at 300r / min ;Add 12 parts of clove powder, 27 parts of star anise powder, 23 parts of cinnamon powder, 11 parts of pepper powder, 10 parts of angelica powder, 10 parts of cardamom powder to 11 parts of snake skin meat paste, mix well, then add 5 parts of table salt, 80 ℃ Stew the pot for ...

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PUM

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Abstract

The invention aims at provides a tasty snake sauce and a preparation method thereof. The tasty snake sauce is prepared from the following components: 10-12 parts of snakeskin paste, 8-10 parts of table salt, 10-12 parts of clove powder, 20-28 parts of star anise powder, 20-24 parts of cinnamon powder, 10-12 parts of Chinese prickly ash powder, 8-10 parts of dahurian angelica root powder, 8-10 parts of fructus amomi rotundus powder, 30-34 parts of minced old ginger, 20-28 parts of minced garlic, 20-24 parts of chili powder, 10-12 parts of minced fresh red peppers, 5-7 parts of dark soy sauce and 3-5 parts of sesame oil. The tasty snake sauce prepared by the preparation method has the following beneficial effects: the peculiar smell of snake meat can be effectively removed, preparation stepsof the tasty snake are simplified, the level requirements on cookers are reduced, delicious tasty snake can be prepared at home by common families, and time for preparing the tasty snake is greatly shortened in the foodservice industry.

Description

technical field [0001] The invention belongs to the technical field of food sauces, and in particular relates to a taste snake sauce and a preparation method. Background technique [0002] Ningxiang-flavored snake is one of the famous local dishes in Hunan. It was created by Hu Jianming, a native of Ningxiang, Hunan. Because of its unique taste, it is deeply loved by Hunan people. The traditional method of Ningxiang taste snake is: after slaughtering the snake, remove the viscera, head and tail and snake skin, put the cut snake meat into boiling water for 2-3 minutes and then remove it; then pour oil into the hot pan, add the chopped Ginger slices and garlic slices, add the cooked snake meat after bursting out the fragrance, stir fry quickly for 8-10 minutes, when the surface of the snake meat is burnt yellow, add dried chili and dried wild salamander, continue to stir fry, wait for the chili to explode Add broth or boiled water to submerge the snake meat after the fragranc...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L5/20
CPCA23V2002/00A23L5/27A23L27/60A23L33/10A23V2200/14A23V2200/16A23V2200/15A23V2200/30
Inventor 王建辉刘栋林宁静恒熊寿遥陈启杰张永生徐佳辉胡柳
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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