Pork spicy sauce and preparation method thereof
A technology of pork and chili sauce, which is applied in the direction of food ingredients as substitutes, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problems of single nutrition in chili sauce, and achieve the goal of overcoming single nutrition, nourishing nutrition, and meat flavor. full-bodied effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] A pork hot sauce, which is composed of the following materials according to the weight ratio: 70 parts of pork, 65 parts of chili powder, 18 parts of sesame, 60 parts of minced garlic, 120 parts of vegetable oil, 6 parts of cooking wine, 8.5 parts of light soy sauce, 4 parts of dark soy sauce, ginger 1.2 parts flour, 10.5 parts raw flour, 6 parts sodium chloride, 2 parts green pepper powder, 2 parts sodium glutamate, 2 parts chicken essence, 35 parts tempeh, 0.2 parts star anise, 0.3 parts cinnamon, 1.2 parts green pepper, red 1.4 parts of pepper, 3 parts of ginger, 0.3 parts of bay leaves, 1.8 parts of cumin, 0.5 parts of grass fruit, 0.5 parts of amomum, 0.6 parts of tangerine peel, 0.8 parts of coriander root, 0.9 parts of celery root, 6 parts of garlic, and dried millet 0.8 parts of pepper, 1 part of jujube, 2 parts of Codonopsis pilosula, 1.5 parts of wolfberry, 22 parts of sesame.
[0020] The preparation method of described pork chili sauce is as follows:
[002...
Embodiment 2
[0027] A pork hot sauce, which is composed of the following materials according to the weight ratio: 50 parts of pork, 50 parts of chili powder, 15 parts of sesame, 50 parts of minced garlic, 110 parts of vegetable oil, 5 parts of cooking wine, 8 parts of light soy sauce, 3 parts of dark soy sauce, ginger 1 part powder, 10 parts raw flour, 5 parts sodium chloride, 1 part green pepper powder, 1 part sodium glutamate, 1 part chicken essence, 30 parts tempeh, 0.1 part star anise, 0.2 part cinnamon, 1 part green pepper, red 1.2 parts of pepper, 2 parts of ginger, 0.1 parts of bay leaves, 1.5 parts of cumin, 0.3 parts of grass fruit, 0.3 parts of amomum, 0.5 parts of tangerine peel, 0.5 parts of coriander root, 0.6 parts of celery root, 5 parts of garlic, and dried millet 0.5 parts of pepper, 0.5 parts of jujube, 1 part of Codonopsis, 1 part of wolfberry, 20 parts of sesame.
[0028] The preparation method of described pork chili sauce is as follows:
[0029] 1) Pre-treatment of r...
Embodiment 3
[0035]A pork chili sauce, which is composed of the following materials according to the weight ratio: 80 parts of pork, 70 parts of chili powder, 30 parts of sesame, 70 parts of minced garlic, 150 parts of vegetable oil, 8 parts of cooking wine, 10 parts of light soy sauce, 5 parts of dark soy sauce, ginger 1.5 parts flour, 12 parts raw flour, 7 parts sodium chloride, 3 parts green pepper powder, 3 parts sodium glutamate, 3 parts chicken essence, 50 parts tempeh, 0.3 parts star anise, 0.5 parts cinnamon, 1.6 parts green pepper, red 1.8 parts of pepper, 3.5 parts of old ginger, 0.4 parts of bay leaves, 2 parts of fennel, 0.6 parts of grass fruit, 0.6 parts of amomum, 0.7 parts of tangerine peel, 1 part of coriander root, 1 part of celery root, 8 parts of garlic, and dried millet 0.9 parts of pepper, 2 parts of jujube, 3 parts of Codonopsis pilosula, 2 parts of wolfberry, 25 parts of sesame.
[0036] The preparation method of described pork chili sauce is as follows:
[0037] 1...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap