Base material for duck blood in chili sauce and preparation method thereof

A base material and seasoning technology, which is applied in the field of Maoxuewang base material and its preparation, can solve the problems that the water-soluble flavor of spices cannot leak out, affect the flavor of Maoxuewang base material, and restrict the promotion and development of Maoxuewang, so as to enrich the dining table , Stimulate appetite, beneficial for home use

Inactive Publication Date: 2019-01-11
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few and relatively single types of Maoxuewang seasoning in the market, and most of them are produced in Chongqing, which results in the limitation and singleness of Maoxuewang seasoning. At present, most Maoxuewang seasonings in Chongqing use a single edible oil or vegetable oil. What's more, the old oil is directly fried, so that the water-soluble flavor in the spices cannot seep out, which will affect the flavor of the Maoxuewang base material; in addition, most of the Maoxuewang base material is fried with dried Chongqing local peppers as the main raw material. After eating, people generally feel dry mouth, not soft, more irritating to the stomach, and easily cause stomach discomfort, especially for non-local consumers, and it is easy to cause consumers to get angry in areas with dry climate. To a certain extent, it restricts the promotion and development of this dish of Maoxuewang

Method used

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  • Base material for duck blood in chili sauce and preparation method thereof
  • Base material for duck blood in chili sauce and preparation method thereof
  • Base material for duck blood in chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A Maoxuewang base material, which includes the following raw materials in parts by weight: 100 parts of butter, 200 parts of soybean oil, 100 parts of rapeseed oil, 6 parts of Zanthoxylum bungeanum, 9 parts of Chinese pepper, 20 parts of Pixian Douban, Juancheng brand 30 parts of red oil watercress, 20 parts of dried chili, 1 part of rock sugar, 0.8 parts of white wine, 2 parts of fermented glutinous rice, 1 part of tempeh, 0.5 parts of Ao Yanqi, 5 parts of chili noodles, 3 parts of garlic, 5 parts of ginger, and 30 parts of onion , 15 parts of green onion, 5 parts of coriander, 4 parts of parsley, 10 parts of millet pepper, 5 parts of two vitex peppers, 1 part of star anise, 2 parts of cumin, 1 part of white buckle, 1 part of grass fruit, 1 part of cinnamon, 0.2 parts of cloves 0.5 parts of Angelica dahurica, 0.3 parts of licorice, 0.3 parts of amomum, 0.3 parts of papaya, 0.3 parts of lingcao, 0.3 parts of lemongrass, 1 part of fragrant leaves, 0.5 parts of kaempferia,...

Embodiment 2

[0062] A Maoxuewang base material, which comprises the following raw materials in parts by weight: 200 parts of butter, 300 parts of soybean oil, 200 parts of rapeseed oil, 10 parts of Chinese prickly ash, 15 parts of Chinese pepper, 30 parts of Pixian Douban, red oil Douban 50 parts, 50 parts of dried chili, 3 parts of rock sugar, 2 parts of white wine, 5 parts of fermented glutinous rice, 4 parts of tempeh, 2 parts of Aoyanqi, 12 parts of chili noodles, 8 parts of garlic, 10 parts of ginger, 50 parts of onion, green onions 30 parts, 10 parts of coriander, 8 parts of parsley, 30 parts of millet pepper, 12 parts of two vitex peppers, 3 parts of star anise, 5 parts of cumin, 3 parts of white buckle, 3 parts of grass fruit, 3 parts of cinnamon, 0.6 part of clove, 1.2 parts of Angelica dahurica, 1 part of licorice, 1 part of amomum, 1 part of papaya, 1 part of lingcao, 1 part of citronella, 3 parts of fragrant leaves, 2 parts of kaempferia, 3 parts of rosemary, 3 parts of tangerin...

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Abstract

The present invention belongs to the field of food processing and particularly discloses a base material for duck blood in a chili sauce and a preparation method thereof. The base material comprises the following raw materials: beef tallow, soybean oil, Chinese prickly ash, Chinese prickly ash in Sichuan province and Guizhou province, Pixian thick broad-bean sauce, red chili oil thick broad-bean sauce, dried chili segments, crystal sugar, baijiu, fermented glutinous rice, fermented soybeans, Aoyanqi, chili powder, garlic, fresh ginger, onions, green Chinese onions, coriander, libanotis seseloides, capsicum frutescens, red peppers with J-shaped hooks at the pepper tips, star anise, cumin, amomum kravanh, fructus tsaoko, cassia bark, clove, radix angelicae, licorice, fructus amomi, anisochilus carnosus, lysimachia foenum-graecum, lemongrass, bay leaves, rhizoma kaempferiae, rosemary, dried tangerine peels, haws, fructus momordicae, etc. The base material for the duck blood in the chili sauce is easy and convenient to operate during cooking and convenient for home use, provides quick and convenient home cooking, enriches people's dining tables, is also tasty in taste and refreshing inflavor, and increases people's appetite.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Maoxuewang base material and a preparation method thereof. Background technique [0002] Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly cooking, and the taste is spicy and spicy. It originated in Chongqing and is popular in Chongqing and the southwest region. It is a famous traditional dish. This dish is cooked and eaten freshly, and the offal of the tripe is the main ingredient, so it got its name. Maoxuewang is a special dish in Chongqing and one of the originators of Chongqing cuisine. It has been included in the "Chongqing Cooking Standard System" of the National Standards Committee. Spicy temptation has improved and innovated the traditional Maoxuewang, and has continued to carry forward its characteristics of bright red soup, spicy and delicious, and rich flavor. [0003] At present, there are few and relatively single type...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23V2002/00A23L27/00A23L27/10A23L33/10A23V2200/32
Inventor 朱士杰李恒张其圣张伟朱翔蔡地烽明建英
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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