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Recipe and production method of venison and wild vegetable sauce

A kind of wild vegetable sauce and the technology of the production method are applied to the functions of food ingredients, food ingredients as taste improvers, climate change adaptation, etc., which can solve the problems of irritating the throat, easy to get angry, etc., and achieve delicious taste, strong vitality, and nutrition rich effect

Inactive Publication Date: 2019-01-08
哈尔滨市长福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili is a vegetable with high nutritional value. Because of its unique spicy taste, it has become the main ingredient of many seasonings. At present, traditional chili seasoning products are mostly made of dried chili. The disadvantage is that it is easy to get angry and irritate the throat after eating.

Method used

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  • Recipe and production method of venison and wild vegetable sauce

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] A method for making venison mountain wild vegetable sauce. The preparation method includes seven steps. The first step is to select materials, the second step is to clean, the third step is to cut, the fourth step is to fry, and the fifth step is to fill. The sixth step is capping, and the seventh step is sterilization.

Embodiment 2

[0028] The preparation method of venison mountain wild vegetable sauce described in Example 1, the first step is to select the material in the first step to select the red pepper (Jingjiao) from Northeast China with thick meat and suitable spiciness, artificially raised sika venison and the best The wild vegetables are manually selected to remove impurities and unqualified products. The wild vegetables are dried in the sun, and they are crushed with water when they are made (the wild vegetables taste strong when dried in the sun).

Embodiment 3

[0030] The preparation method of venison mountain wild vegetable sauce described in embodiment 1, the second step of cleaning is to clean the manually selected food materials with clear water, and blanch the venison to remove impurities and fishy smell.

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PUM

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Abstract

The invention discloses a recipe and a production method of venison and wild vegetable sauce. The venison and wild vegetable sauce is characterized by being prepared from 10-15 parts of venison by weight, 5-9 parts of chilies by weight, 33-37 parts of wild vegetables by weight, 1-3 parts of green onions by weight, 12-16 parts of thick broad-bean sauce by weight, 1-3 parts of sesame by weight, 0.5-0.9 part of white granulated sugar by weight, 0.2-0.6 part of chicken essence by weight, 0.7-1.1 parts of spices by weight, 21-25 parts of vegetable oil by weight and 0.04-0.08 part of potassium sorbate by weight. The recipe and the production method are applied to the venison and wild vegetable sauce.

Description

technical field [0001] The invention relates to a formula and a preparation method of venison wild vegetable sauce. Background technique [0002] Chili is a vegetable with high nutritional value. Because of its unique spicy taste, it has become the main ingredient of many seasonings. At present, traditional chili seasoning products are mostly made of dried chili. The disadvantage is that it is easy to get angry and irritate the throat after eating. . Contents of the invention [0003] The object of the present invention is to provide a kind of prescription and the preparation method of the venison wild vegetable sauce of the composite seasoning that adopts capsicum, venison, wild wild vegetables as main materials. [0004] Above-mentioned purpose realizes by following technical scheme: [0005] A prescription for venison wild vegetable sauce, its composition comprises: venison, capsicum, wild vegetable, spring onion, bean paste, sesame, white granulated sugar, chicken es...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L11/00A23L5/10A23L5/20A23L19/20A23L11/50
CPCA23L5/11A23L5/27A23L19/20A23L27/60A23L33/00A23V2002/00A23L11/50A23V2200/16A23V2200/30Y02A40/90
Inventor 林长福
Owner 哈尔滨市长福食品有限公司
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