Flavored rice mixing paste and preparation method thereof

A bibimbap sauce and flavor technology, applied in the field of food processing, can solve problems such as reduced quality of life, easy to get angry, and unbalanced nutrition

Pending Publication Date: 2020-09-15
辣小鸭食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous acceleration of people's life rhythm, many young people will not choose to cook by themselves and are generally willing to eat in restaurants outside, resulting in a serious decline in the quality of life. The health and nutrition of instant foods such as bibimbap sauce a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A flavor bibimbap sauce, comprising the following components in parts by weight: 900 parts of chili cubes, 200 parts of pepper king section, 70 parts of red pepper powder, 70 parts of green pepper powder, 120 parts of bean paste, and 175 parts of medicinal material , 18 parts of tempeh, 80 parts of white sugar, 80 parts of chicken essence, 40 parts of monosodium glutamate, 80 parts of refined salt, 1700 parts of salad oil, 1700 parts of rapeseed oil, and 40 parts of white wine.

[0016] As preferably, a flavor bibimbap sauce comprises the following components in parts by weight: 1000 parts of chili block, 250 parts of pepper king section, 75 parts of red pepper powder, 75 parts of green pepper powder, 150 parts of bean paste, 215 parts of medicinal materials, 200 parts of tempeh, 100 parts of white sugar, 100 parts of chicken essence, 50 parts of monosodium glutamate, 100 parts of refined salt, 2000 parts of salad oil, 2000 parts of rapeseed oil, and 50 parts of white wi...

Embodiment 2

[0022] A flavor bibimbap sauce, comprising the following components in parts by weight: 1000 parts of chili block, 250 parts of pepper king section, 75 parts of red pepper powder, 75 parts of green pepper powder, 150 parts of bean paste, and 215 parts of medicinal material , 200 parts of tempeh, 100 parts of white sugar, 100 parts of chicken essence, 50 parts of monosodium glutamate, 100 parts of refined salt, 2000 parts of salad oil, 2000 parts of rapeseed oil, and 50 parts of white wine.

[0023] The medicinal material includes the following components in parts by weight: 9-11 parts of star anise, 15-25 parts of fragrant leaves, 13-17 parts of Kaempferia, 20-30 parts of Zanthoxylum bungeanum, 9-11 parts of Gardenia, 9-11 parts of Lingcao 9-11 parts of ginger, 15-25 parts of nutmeg, 15-25 parts of grass bandage, 25-35 parts of white buckle, 3-7 parts of clove, 15-25 parts of hawthorn, 9-11 parts of thyme, 9 parts of cumin ~11 servings.

[0024] A preparation method of flavor...

Embodiment 3

[0028] A flavor bibimbap sauce, comprising the following components in parts by weight: 1100 parts of chili block, 300 parts of pepper king section, 80 parts of red pepper powder, 80 parts of green pepper powder, 180 parts of bean paste, and 255 parts of medicinal material , 220 parts of tempeh, 120 parts of white sugar, 120 parts of chicken essence, 60 parts of monosodium glutamate, 120 parts of refined salt, 2300 parts of salad oil, 2300 parts of rapeseed oil, and 60 parts of white wine.

[0029] The medicinal material includes the following components in parts by weight: 9-11 parts of star anise, 15-25 parts of fragrant leaves, 13-17 parts of Kaempferia, 20-30 parts of Zanthoxylum bungeanum, 9-11 parts of Gardenia, 9-11 parts of Lingcao 9-11 parts of ginger, 15-25 parts of nutmeg, 15-25 parts of grass bandage, 25-35 parts of white buckle, 3-7 parts of clove, 15-25 parts of hawthorn, 9-11 parts of thyme, 9 parts of cumin ~11 servings.

[0030] A preparation method of flavor...

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PUM

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Abstract

The invention discloses a flavored rice mixing paste. The flavored rice mixing paste comprises the following components in parts by weight: 900-1100 parts of chili pieces, 200-300 parts of chili kingsegments, 70-80 parts of red spicy pepper powder, 70-80 parts of green spicy pepper powder, 120-180 parts of thick broad-bean sauce, 175-255 parts of medicinal materials, 180-220 parts of fermented soya beans, 80-120 parts of white granulated sugar, 80-120 parts of chicken essence, 40-60 parts of monosodium glutamate, 80-120 parts of refined salt, 1700-2300 parts of salad oil, 1700-2300 parts of rapeseed oil, and 40-60 parts of liquor. The invention further discloses a preparation method of the flavored rice mixing paste. The flavored rice mixing paste belongs to the technical field of food processing, and specifically provides a flavored rice mixing paste and a preparation method thereof. The flavored rice mixing paste is simple and convenient to manufacture and can be prepared by the personnel with ordinary cooking skill and is suitable for large-scale popularization; and through mutual cooperation of a plurality of spice components, the flavored rice mixing paste is rich and delicious in taste, unique in mouthfeel and healthy and safe to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a flavor bibimbap sauce and a preparation method thereof. Background technique [0002] With the continuous acceleration of people's life rhythm, many young people will not choose to cook by themselves and are generally willing to eat in restaurants outside, resulting in a serious decline in the quality of life. The health and nutrition of instant foods such as bibimbap sauce and bibimbap sauce Just more and more people pay close attention to, and this type of ready-to-eat food on the existing market generally adds a large amount of edible additives and nutritional imbalance, and long-term consumption is easy to get angry, taste loss, nutritional imbalance etc. Contents of the invention [0003] In view of the above situation, the present invention provides a flavored bibimbap sauce that is convenient to prepare, does not contain additives and preservatives, i...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00
CPCA23L27/60
Inventor 魏本生孙海峰
Owner 辣小鸭食品有限公司
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