Making process of sauced food
A production process and food technology, which is applied in the direction of food science, etc., can solve the problems of lack of pre-treatment of beef tendon, insufficient taste of sauced meat products, and prolonged cooking time, so as to achieve the effect of reducing labor, reducing time, and good taste of the finished product
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Embodiment 1
[0050] see figure 1 , a kind of sauce-made food preparation technology, comprises the following steps:
[0051] S1, preparation of pre-materials, wash 25 parts by weight of the meat to be made, cut 2 parts by weight of shallots and 2 parts of ginger into large slices, smash 2 parts of garlic with the back of a knife and Make mashed garlic, cut 3 parts of green onion into sections and cut them into strips, 4 parts of dried chili;
[0052] S2. Preparation of seasoning sauce. First, put rapeseed oil in the pan and heat it up. Put the sliced ginger, minced garlic, and scallions in S1 into the oil pan and stir-fry for 2.5 minutes, then add dried chili segments, and continue to stir-fry for 2.5 minutes. Minutes, get 9 portions of seasoning sauce for later use;
[0053] S3. To obtain the semi-finished sauced meat, smear the surface of the meat to be prepared with seasoning sauce in an amount of 2.5 parts, and marinate for 50 minutes to obtain the semi-finished sauced meat;
[00...
Embodiment 2
[0058] see figure 1 , a kind of sauce-made food preparation technology, comprises the following steps:
[0059] S1. Prepare the pre-materials, wash 20 parts by weight of the meat to be made, cut 1 part by weight of green onion and 1 part of ginger into large slices, and crush 1 part of garlic with the back of a knife. Make mashed garlic, cut 2 parts of green onion into sections and cut them into strips, and 3 parts of dried chili;
[0060] S2. Preparation of seasoning sauce. First, put rapeseed oil in the pot and heat it up. Put the sliced ginger, garlic, and scallions in S1 into the oil pan and stir-fry for 2 minutes, then add dried chili segments, and continue to stir-fry for 2 minutes. Minutes, get 8 portions of seasoning sauce for later use;
[0061] S3. To obtain the semi-finished sauced meat, apply seasoning sauce on the surface of the meat piece to be made, the dosage is 2 parts, and marinate for 40 minutes to obtain the semi-finished sauced meat;
[0062] S4, prep...
Embodiment 3
[0066] see figure 1 , a kind of sauce-made food preparation technology, comprises the following steps:
[0067] S1, preparation of pre-materials, wash 30 parts by weight of the meat to be made, cut 3 parts by weight of green onion and 3 parts of ginger into large slices, smash 3 parts of garlic with the back of a knife and chop Make mashed garlic, cut 4 parts of green onions into sections and cut them into strips, and 5 parts of dried peppers;
[0068] S2, preparation of seasoning sauce, first put rapeseed oil in the pot, heat it up, put the ginger slices, garlic, and scallions in S1 into the oil pan and stir-fry for 3 minutes, then add dried chili segments, and continue to stir-fry for 3 minutes Minutes, get 10 servings of seasoning sauce for later use;
[0069] S3. To obtain the semi-finished sauced meat, smear the surface of the meat to be prepared with seasoning sauce in an amount of 3 parts, and marinate for 60 minutes to obtain the semi-finished sauced meat;
[0070] ...
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