Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sauce and preparation method thereof

A sauce and raw material technology, applied in the field of sauce and its preparation, can solve the problems of thick, low nutritional value, and reduced cooking difficulty, and achieve the effect of improving the taste of meat, high nutritional value, and tender meat

Inactive Publication Date: 2019-07-05
海南冷泉餐饮文化管理有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sauce is a kind of condiment used in food processing. It can be added at one time during cooking through a reasonable ratio of various seasonings, which saves the process of seasoning matching and greatly reduces the difficulty of cooking. Although the sauce on the market There are many types of ingredients, but especially for meat ingredients processing, the salty and sweet tastes are often too heavy and unharmonized, which cannot really stimulate the umami taste of the meat itself, and most of them contain preservatives, flavors and fragrances, and have low nutritional value, so it is not suitable for long-term edible

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Present embodiment provides a kind of sauce, and raw material component comprises:

[0031] 70 parts by weight of water, 7 parts by weight of soy sauce, 4 parts by weight of sugar, 1.5 parts by weight of clam extract, 1 part by weight of pepper, 4 parts by weight of orange, 0.6 part by weight of chicken powder, 15 parts by weight of peanut oil, 1 part by weight of shiitake mushroom , 0.5 parts by weight of chicken broth.

[0032] The preparation method of the clam extract comprises the steps of:

[0033] Clam root is crushed to a particle size of 60 mesh, put into supercritical CO 2 The extraction equipment is used for extraction, the extraction pressure is 42MPa, the extraction temperature is 32°C, and the extraction time is 1h to obtain the extract and the extracted residue; add 4 times the mass of water to the extracted residue, and then carry out Ultrasonic extraction, the power of the ultrasonic extraction is 80w, the time of the ultrasonic extraction is 20min, a...

Embodiment 2

[0039] Present embodiment provides a kind of sauce, and raw material component comprises:

[0040] 150 parts by weight of water, 20 parts by weight of light soy sauce, 10 parts by weight of sugar, 5 parts by weight of clam extract, 3 parts by weight of pepper, 10 parts by weight of orange, 2.5 parts by weight of chicken powder, 25 parts by weight of peanut oil, 5 parts by weight of shiitake mushroom , 3 parts by weight of chicken broth.

[0041] The preparation method of the clam extract comprises the steps of:

[0042] Clam root is crushed to a particle size of 80 mesh, put into supercritical CO 2 The extraction equipment is used for extraction, the extraction pressure is 46MPa, the extraction temperature is 30°C, and the extraction time is 2h to obtain the extract and the extracted residue; add 8 times the mass of water to the extracted residue, and then carry out Ultrasonic extraction, the power of the ultrasonic extraction is 120w, the time of the ultrasonic extraction i...

Embodiment 3

[0048] Present embodiment provides a kind of sauce, and raw material component comprises:

[0049] 80 parts by weight of water, 9 parts by weight of light soy sauce, 5 parts by weight of white sugar, 2 parts by weight of clam extract, 1.5 parts by weight of pepper, 5 parts by weight of orange, 1 part by weight of chicken powder, 18 parts by weight of peanut oil, 2 parts by weight of shiitake mushroom , 1 part by weight of chicken broth.

[0050] The preparation method of the clam extract comprises the steps of:

[0051] Clam root is crushed to a particle size of 60 mesh, put into supercritical CO 2The extraction equipment is used for extraction, the extraction pressure is 43MPa, the extraction temperature is 30°C, and the extraction time is 1.5h to obtain the extract and the extracted residue; add 6 times the mass of water to the extracted residue, and then Ultrasonic extraction is carried out, the power of the ultrasonic extraction is 100w, the time of the ultrasonic extrac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a sauce and a preparation method thereof. The sauce is prepared from, by weight, 70-150 parts of water, 7-20 parts of light soy sauce, 4-10 parts of white sugar, 1.5-5 parts of piper sarmentosum extract, 1-3 parts of ground pepper, 4-10 parts of oranges, 0.6-2.5 parts of chicken powder, 15-25 parts of peanut oil, 1-5 parts of shiitake mushrooms and 0.5-3 parts of chicken sauce. By adoption of natural food materials as main aroma enhancement components, aroma mildness, high nutrition value and health in eating are realized; using the sauce for preparing meat products can completely arouse intrinsic delicate flavor of meats and make the meats fresh and tender, and accordingly taste of the meat products can be remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a sauce and a preparation method thereof. Background technique [0002] For a delicious dish, apart from the freshness of the ingredients, the key is to cook it well, which directly affects the color and aroma of the final product. The taste of the dishes may vary widely. How to simplify the matching of seasonings in cooking so that more beginners in the kitchen can also make delicious dishes is worth studying. [0003] Sauce is a kind of condiment used in food processing. It can be added at one time during cooking through a reasonable ratio of various seasonings, which saves the process of seasoning matching and greatly reduces the difficulty of cooking. Although the sauce on the market There are many types of ingredients, but especially for meat ingredients processing, the salty and sweet tastes are often too heavy and unharmonized, which cannot really stimulate the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2250/21A23V2200/14A23V2200/16A23V2300/14
Inventor 陈明泰
Owner 海南冷泉餐饮文化管理有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com