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Taste snake sauce and preparation method thereof

A technology of taste snake sauce and taste, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., which can solve the problems of snake skin waste, complicated preparation steps, cumbersome preparation process, etc. , to achieve the effect of lowering the level requirements, simplifying the preparation steps and enriching the taste

Active Publication Date: 2021-07-27
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 if the proportion of ingredients is not properly controlled. The meat has a fishy smell, so ordinary families will not easily try to make it; in the catering industry, due to its complicated preparation steps, the preparation time of the taste snake is too long, causing consumers to wait for a long time

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 against the direction of the scales, freeze them quickly at -40°C, store them for 4 hours, and use a high-speed meat grinder at 350 r / min Grind into 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 paste, mix well, and then add 4 parts of salt portion, stewed in a pot at 80°C for 5 minutes to obtain snakeskin m...

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 with a high-speed meat grinder at 300 r / min Crumble into mud; 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, and 10 parts of cardamom powder to 12 parts of snake skin meat paste, mix well, and then add 5 parts of table salt , 80 ℃ simmering pot for 7 minutes t...

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, boil for 3 minutes, remove, scrape and wash the scales against the direction of the scales, freeze them quickly at -50°C, freeze them for 3 hours, and grind them with a high-speed meat grinder at 300 r / min Make mud; Add 12 parts of clove powder, 27 parts of star anise powder, 23 parts of cinnamon powder, 11 parts of Chinese prickly ash powder, 10 parts of Angelica dahurica powder, 10 parts of cardamom powder in 11 parts of snake skin meat puree, mix well, then add 5 parts of table salt, Stew in a pot at ...

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PUM

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Abstract

The object of the present invention is to provide a kind of taste snake sauce and its preparation method, comprising the following components: 10-12 parts of snake skin mud, 8-10 parts of table salt, 10-12 parts of clove powder, 20-28 parts of star anise powder, cinnamon powder 20-24 parts, 10-12 parts of pepper powder, 8-10 parts of angelica powder, 8-10 parts of cardamom powder, 30-34 parts of minced ginger, 20-28 parts of minced garlic, 20-24 parts of chili powder, fresh 10-12 parts of minced red pepper, 5-7 parts of dark soy sauce, and 3-5 parts of sesame oil. The taste snake sauce prepared by the invention can effectively remove the fishy smell of snake meat, simplify the preparation steps of taste snake, reduce the level requirements for cooks, and make ordinary families can make delicious taste snake at home by themselves, which can also be greatly improved. Shorten the time for preparing flavored snakes in the catering 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 scent is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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