Meat sauce and preparation method thereof

A meat sauce and raw material technology, which is applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, and food ingredients as odor modifiers, etc. Instability and other problems, to achieve the effect of soft fragrance, meeting life needs, and rich nutrition

Inactive Publication Date: 2020-12-29
蒋生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, for food manufacturers, when these personalized needs are brought together, if they still follow the traditional formula to remove ingredients one by one, fry pot by pot, and then pack the finished product, the production efficiency will be low and the quality will be low. Unstable, and the output is difficult to control precisely, resulting in the problem that the final product quantity is less or more than the order quantity

Method used

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  • Meat sauce and preparation method thereof
  • Meat sauce and preparation method thereof
  • Meat sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S11. Put 1 g of Zanthoxylum bungeanum and 4 g of star anise into 550 g of clear water and boil for 0.5 min, filter out the Zanthoxylum bungeanum and star anise to obtain Zanthoxylum anise water;

[0037] S12. Dry the pepper star anise water to room temperature, then add 200 g of dried yellow sauce and stir to obtain dried yellow sauce liquid;

[0038] S13. Cut 200g of pork into diced meat of the size of corn kernels and stir-fry in 60g of cooking oil until 5 mature, add 1g of ginger, 1g of garlic and 50g of cooking wine, continue to stir-fry until 7 mature, add dry yellow sauce liquid, boil for 10min, oil After the sauce is separated, add 20g of sugar and boil for 2 minutes, then turn off the heat, then add 20g of minced onion and 2g of chili pepper, wait for it to cool to room temperature, add 25g of honey and stir evenly to get the meat sauce.

Embodiment 2

[0040] S21. Put 2 g of Zanthoxylum bungeanum and 6 g of star anise into 750 g of clear water and boil for 2 minutes, filter out the Zanthoxylum bungeanum and star anise to obtain Zanthoxylum anise water;

[0041] S22. Dry the pepper star anise water to room temperature, then add 300 g of dried yellow sauce and stir to obtain dried yellow sauce liquid;

[0042]S23. Cut 300g of pork into diced meat of the size of corn kernels and stir-fry in 100g of cooking oil until 5 mature, add 3g of ginger, 3g of garlic and 90g of cooking wine, continue to stir-fry until 7 mature, add dry yellow sauce liquid, boil for 20min, oil After the sauce is separated, add 30g of sugar, boil for 5 minutes, turn off the heat, then add 40g of minced onion and 4g of chili pepper, wait for it to cool to room temperature, add 35g of honey and stir evenly to get the meat sauce.

Embodiment 3

[0044] S31. Put 1.5g of Zanthoxylum bungeanum and 5g of star anise into 650g of clear water and boil for 1min, filter out the Zanthoxylum bungeanum and star anise to obtain Zanthoxylum anica water;

[0045] S32. Dry the pepper star anise water to room temperature, then add 250 g of dried yellow sauce and stir to obtain dried yellow sauce;

[0046] S33. Cut 250g of pork into diced meat of the size of corn kernels, put it into 80g cooking oil and stir-fry until 5 mature, add 2g ginger, 2g garlic and 70g cooking wine, continue to stir-fry until 7 mature, add dry yellow sauce liquid, boil for 15min, and oil After the sauce is separated, add 25g of sugar, boil for 3 minutes, turn off the heat, then add 30g of minced onion and 3g of chili pepper, wait for it to cool to room temperature, add 30g of honey and stir evenly to get the meat sauce.

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Abstract

The invention relates to the technical field of food processing, in particular to meat sauce and a preparation method thereof. The meat sauce comprises the following raw materials in parts by weight:60-100 parts of edible oil, 200-300 parts of pork, 200-300 parts of dry yellow soybean paste, 550-750 parts of clear water, 50-90 parts of cooking wine, 25-35 parts of honey and 29-48 parts of seasonings, wherein the seasonings comprise 1-3 parts of fresh ginger, 1-3 parts of garlic, 1-2 parts of Chinese prickly ash, 4-6 parts of star anises, 20-30 parts of white sugar and 2-4 parts of chili. Thedried yellow soybean paste and the pork are adopted as the main components of the meat sauce and matched with the honey, the fresh ginger, the garlic, the Chinese prickly ash, the star anise, the white sugar, the chili and other seasonings, and the obtained sauce meat has soft aroma, mellow taste, no preservative, no essence, no spice and high nutritional value, and can be used for noodle mixing,rice mixing and the like. Aiming at individual requirements, stirring and stir-frying are not required one by one according to each formula, and only other seasonings need to be added on the existingbasis, so that the life requirements of people can be effectively met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a meat sauce and a preparation method thereof. Background technique [0002] With the continuous development of the social and economic level, the demand for various seasoning and cooking products in the family and catering industry is increasing. Wherein, sauce is a kind of condiment used in food processing, and it can be added in cooking through reasonable ratio of various seasonings, which saves the process of seasoning matching and greatly reduces the difficulty of cooking. There are many kinds of sauces, but especially for processing meat ingredients, the salty and sweet tastes are often too thick and unbalanced, 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. Long-term consumption. [0003] In addition, meat sauce products, also known as "miscellaneous...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/00A23L27/10A23L21/25A23L29/30A23L11/00A23L7/104
CPCA23L27/60A23L27/00A23L27/11A23L27/105A23L21/25A23L29/30A23L7/104A23V2002/00A23V2200/15A23V2250/18A23V2250/21
Inventor 蒋生蒋泽文
Owner 蒋生
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