Roast duck sauce and preparation method thereof

A technology for roast duck sauce and sweet noodle sauce, which is applied in the field of food processing, can solve the problems of loss of nutrients in duck sauce, different taste of duck sauce, etc., and achieve the effects of enriching taste, being beneficial to absorption and increasing appetite.

Inactive Publication Date: 2018-11-30
北京港龙华佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Roast duck sauce is an indispensable part of the roast duck dish. In most cases, it is cooked fresh. Due to the different cooking skills of each chef, the taste of the duck sauce is different. At the same time, in the process of making If the production time is not well grasped, it will lead to the loss of nutrients in duck sauce

Method used

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  • Roast duck sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of preparation method of roast duck sauce comprises the following steps:

[0039] Step 1: In parts by weight, add 15 parts of white sugar, 1 part of chicken powder, 1 part of pepper powder, and 10 parts of purified water;

[0040] Step 2: Stir the raw materials in step 1 evenly to completely melt the sugar;

[0041] Step 3: Add 54 parts of sweet noodle sauce and 40 parts of sesame oil and continue to stir to make them fully blend together;

[0042] Step 4: Packing. Completely discharge the air in the packaging bag. After inspection, place the product in a sterilizing frame evenly. The number of products in each frame is 30 bags;

[0043] Step 5: Sterilize the packaged product, the sterilization temperature is controlled at 86°C, the pressure is 1 kg force, and the time is 20 minutes;

[0044] Step 6: After sterilization, the product is cooled to below 5 degrees, and stored in a refrigerator after cooling.

Embodiment 2

[0046] A kind of preparation method of roast duck sauce comprises the following steps:

[0047] Step 1: In parts by weight, add 17 parts of white sugar, 2 parts of chicken powder, 2 parts of pepper powder, and 15 parts of purified water;

[0048] Step 2: Stir the raw materials in step 1 evenly to completely melt the sugar;

[0049] Step 3: Add 62 parts of sweet noodle sauce and 50 parts of sesame oil, and continue stirring to fully blend together;

[0050] Step 4: Packing. Completely discharge the air in the packaging bag. After inspection, place the product flat in the sterilization frame. The product quantity per frame is 35 bags;

[0051] Step 5: Sterilize the packaged product, the sterilization temperature is controlled at 96°C, the pressure is 1.5 kg force, and the time is 25 minutes;

[0052] Step 6: After sterilization, the product is cooled to below 5 degrees, and stored in a refrigerator after cooling.

Embodiment 3

[0054] A kind of preparation method of roast duck sauce comprises the following steps:

[0055] Step 1: In parts by weight, add 20 parts of sugar, 3 parts of chicken powder, 3 parts of pepper, and 20 parts of purified water;

[0056] Step 2: Stir the raw materials in step 1 evenly to completely melt the sugar;

[0057] Step 3: Add 70 parts of sweet noodle sauce and 60 parts of sesame oil and continue to stir to make them fully blend together;

[0058]Step 4: Packing. Completely discharge the air in the packaging bag. After inspection, place the product flat in the sterilization frame. The product quantity per frame is 40 bags;

[0059] Step 5: Sterilize the packaged product, the sterilization temperature is controlled at 106°C, the pressure is 2 kgf, and the time is 30 minutes;

[0060] Step 6: After sterilization, the product is cooled to below 5 degrees, and stored in a refrigerator after cooling.

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PUM

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Abstract

The invention discloses a roast duck sauce, and belongs to the technical field of food processing. The invention solves the technical problems of inconsistent mouthfeel and the loss of nutrient components of the roast duck sauce resulted from different cooking skills of chefs in the prior art. According to the invention, a main point of the technical scheme is that the roast duck sauce is preparedfrom the following materials in parts by weight: 15-20 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of ground pepper, 10-20 parts of pure water, 54-70 parts of sweet saucemade of fermented flour and 40-60 parts of sesame oil, and the technical scheme can make the roast duck sauce consistent in mouthfeel and reduce the loss of nutrient components.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roast duck sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's pursuit of food has also increased. For the dish of duck meat, there are various methods and different flavors. Roast duck sauce is an indispensable part of the roast duck dish. In most cases, it is cooked fresh. Due to the different cooking skills of each chef, the taste of the duck sauce is different. At the same time, in the process of making If the production time is not well grasped, it will lead to the loss of nutrients in duck sauce. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a roast duck sauce and a preparation method thereof, so as to achieve the effect of making the roast duck sauce consistent in taste and reducing the loss of nutri...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 谢柏世马录序古启良刘铮
Owner 北京港龙华佳食品有限公司
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