Mutton chili sauce

A technology of chili sauce and mutton, which is applied in food science, food ingredients as color, food ingredients as odor improver, etc. It can solve the problems of not unique taste, inappropriate ratio, and insufficient nutrients, etc.

Inactive Publication Date: 2019-11-22
方季群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauces are more and more popular among diners. There are many varieties of sauces and rich tastes. However, some sauces are not unique enough in taste and nutrients because of inappropriate ratios.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] The specific operation process of the present invention is as follows: the first step, take 500 grams of high-quality mutton and cut into small pieces, soak in hot water to remove fishy smell and dirt; the second step, grind and wash the mutton; the third step, take Stir-fry 500 grams of high-quality pepper in a hot oil pan with 300 grams of peanut oil until fragrant, then add 100 grams of soybean paste and simmer for 30 minutes until the soybean paste has no water; the fourth step is to put soybeans in salt water Soak in medium until soft; step 5, pour 200 grams of peanut oil into another pot, add carrots, chili sauce, and seasonings, fry until fragrant, remove and set aside; Stir-fry the chili sauce repeatedly

[0005] Just wait until the fragrance comes out; the seventh step is to pack the finished sauce in glass bottles and serve.

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PUM

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Abstract

The invention relates to food, in particular to mutton chili sauce. A specific processing method of the mutton chili sauce comprises the steps as follows: mutton, chili sauce, soybean paste, peanut oil, carrots and seasonings in proper ratio are repeatedly stir-fried and boiled over low fire to form the mutton chili sauce. The chili sauce has bright color, spicy palatability, attractive fragranceand endless aftertaste, can be used for cooking raw food and directly matched with cooked food for eating and is convenient and practical.

Description

technical field [0001] The invention relates to a food, in particular to mutton chili sauce. Background technique [0002] Sauces are more and more popular among diners. Existing sauces are of a great variety and have abundant tastes. However, some sauces are not unique enough in taste and lack of nutrients because of inappropriate proportioning. Contents of the invention [0003] In order to solve the above problems, the invention discloses a method for preparing mutton chili sauce, which has an appropriate proportion, rich nutrition and special taste. This kind of chili sauce is bright in color, spicy and palatable, fragrant and attractive, and has endless aftertaste. It can be used for cooking raw food or directly paired with cooked food. It is convenient and practical! detailed description [0004] The specific operation process of the present invention is as follows: the first step, take 500 grams of high-quality mutton and cut into small pieces, soak in hot water ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/60
CPCA23L13/60A23L27/60A23V2002/00A23V2200/04A23V2200/16A23V2200/15
Inventor 方季群
Owner 方季群
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