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Spicy konjack sauce and making method thereof

A technology of konjac paste and konjac, which is applied in the direction of food science, etc., can solve health hazards and other problems, and achieve the effects of increasing dietary fiber, rich taste, and improving nutrition and health care

Inactive Publication Date: 2019-08-09
河源市绿州食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most traditional side dishes are pickled. Although it is convenient to eat, it contains nitrite, which may be harmful to health if eaten for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of spicy konjac sauce, comprising the following steps:

[0021] Select the raw materials with set weight parts, which are 50 parts of konjac, 10 parts of soybean paste, 5 parts of vegetable oil, 1 part of peanut, 1 part of chicken, 1 part of fresh green onion, 3 parts of fresh ginger, 4 parts of fresh garlic, dry red 1 part of chili, 1 part of edible salt, 1 part of sugar, 1 part of spice, 5 parts of potassium sorbate, 10 parts of tempeh, 6 parts of sesame.

[0022] Firstly, the peanuts are ground into granular peanut material, and then put into an oven for baking, the temperature is set at 130° C., and the baking time is 15 minutes.

[0023] Then fresh shallots, fresh ginger and fresh garlic are ground, mixed and stirred evenly to form a fresh condiment.

[0024] Dice the chicken and fry it with the dry red pepper until the meat is dry and set aside.

[0025] Then mix the roasted granulated peanut material, fresh seasoning material, stir-fried ch...

Embodiment 2

[0027] Select the raw materials of the set weight parts, which are 60 parts of konjac, 15 parts of soybean paste, 8 parts of vegetable oil, 3 parts of peanuts, 2 parts of chicken, 2 parts of fresh green onion, 4 parts of fresh ginger, 5 parts of fresh garlic, dry red 2 parts of pepper, 2 parts of edible salt, 2 parts of white sugar, 2 parts of spices, 7 parts of potassium sorbate, 15 parts of tempeh, 7 parts of sesame.

[0028] First grind the peanuts into granulated peanuts, then put them into an oven and bake at 140°C for 13 minutes.

[0029] Then fresh shallots, fresh ginger and fresh garlic are ground, mixed and stirred evenly to form a fresh condiment.

[0030] Dice the chicken and fry it with the dry red pepper until the meat is dry and set aside.

[0031] Then mix the roasted granulated peanut material, fresh seasoning material, stir-fried chicken, konjac, soybean paste, vegetable oil, edible salt, sugar, spices, potassium sorbate, bean drum and sesame, and put it into...

Embodiment 3

[0033] Select the raw materials of the set weight parts, which are 65 parts of konjac, 20 parts of soybean paste, 10 parts of vegetable oil, 4 parts of peanuts, 2 parts of chicken, 2 parts of fresh green onion, 5 parts of fresh ginger, 6 parts of fresh garlic, dry red 3 parts of pepper, 2 parts of edible salt, 3 parts of sugar, 2 parts of spices, 10 parts of potassium sorbate, 20 parts of tempeh, 8 parts of sesame.

[0034] The peanuts are firstly ground into granulated peanuts, and then baked in an oven with the temperature set at 150°C for 15 minutes.

[0035] Then fresh shallots, fresh ginger and fresh garlic are ground, mixed and stirred evenly to form a fresh condiment.

[0036] Dice the chicken and fry it with the dry red pepper until the meat is dry and set aside.

[0037] Then mix the roasted granulated peanut material, fresh seasoning material, stir-fried chicken, konjac, soybean paste, vegetable oil, edible salt, sugar, spices, potassium sorbate, bean drum and sesam...

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PUM

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Abstract

The invention discloses spicy konjack sauce. The spicy konjack sauce is made from, by weight, 50-65 parts of konjack, 10-20 parts of soybean paste, 5-10 parts of plant oil, 1-4 parts of groundnut kernels, 1-2 parts of chicken, 1-2 parts of fresh green onion, 3-5 parts of fresh ginger, 4-6 parts of fresh garlic, 1-3 parts of dried red pepper, 1-2 parts of edible salt, 1-3 parts of white sugar, 1-2parts of spice, 5-10 parts of potassium sorbate, 10-20 parts of fermented soya beans and 6-8 parts of sesame. The taste of the chili sauce is enriched, nutrients of the chili paste are added, the flavor is rich, the taste is good, the sauce is convenient to eat, store and carry, no food additive is added, and the sauce is suitable for being eaten together with staple food.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a spicy konjac sauce and a preparation method thereof. Background technique [0002] People's living standard is getting higher and higher at the present stage, and the pace of life is also getting faster and faster simultaneously, so most people, especially office workers, are in urgent need of a kind of food that is not only nutritious but also convenient. Traditional side dishes are mostly pickled. Although they are convenient to eat, they contain nitrite, which may be harmful to health if eaten for a long time. This product adopts frying process without any additives, so it is safe and convenient to eat. Konjac is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve the balance of acid and alkali in food, which is beneficial to human health. The bonding mode of konjac glucosidan monosaccharide is similar to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 朱文辉刘丽琴张振文余庭李素珍骆晓蓉李震豪
Owner 河源市绿州食品有限公司