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Sauce and preparation method thereof

A technology for sauces and pumpkins, which is applied in the application field of condiments, can solve the problems of single use, poor safety, and not enough economical and affordable sauces, and achieves the effect of being widely used.

Pending Publication Date: 2021-07-09
沈中国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing sauces have a single purpose, and consumers need to purchase multiple single-purpose sauces according to the usage, which is not economical enough.
Simultaneously, existing seasoning sauce pursues mouthfeel too much, has ignored the impact on human body, and nutrition is not rich enough, and edible safety is poor, and existing sauce does not have the function to people's body conditioning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seasoning sauce is prepared from the following raw materials in proportion by weight: 250 parts of pumpkin, 50 parts of carrot, 10 parts of yellow pepper, 10 parts of chicken fat, 5 parts of avocado and 5 parts of curry powder. Its preparation method comprises the following steps:

[0025] (1) Pumpkin pretreatment: peel and wash the pumpkin, cut into slices, take 250g, put it in an iron pan and steam for 15 minutes;

[0026] (2) Carrot pretreatment: peel and wash the carrots, cut them into 2-3cm pieces, take 50g, put them in an iron pot and steam for 10 minutes;

[0027] (3) Yellow pepper pretreatment: select mature yellow peppers with a yellow color, remove the stems and seeds, take 10g, wash them, put them in an iron pot and steam for 10 minutes;

[0028] (4) Avocado pretreatment: select avocados with dark green color, peel and remove the core, cut into 2cm square pieces, take 5g and put them in an iron pan drawer and steam for 5 minutes;

[0029] (5) Crushing: St...

Embodiment 2

[0032] A seasoning sauce is composed of the following raw materials in proportion by weight: 240 parts of pumpkin, 53 parts of carrot, 12 parts of yellow pepper, 9 parts of chicken fat, 6 parts of avocado and 4 parts of curry powder. Its preparation method comprises the following steps:

[0033] (1) Pumpkin pretreatment: peel and wash the pumpkin, cut into slices, take 240g, put it in an iron pan and steam for 15 minutes;

[0034] (2) Carrot pretreatment: peel and wash the carrots, cut them into 2-3cm pieces, take 53g, put them in an iron pan and steam for 10 minutes;

[0035] (3) Yellow pepper pretreatment: select mature yellow peppers with a yellow color, remove the stems and seeds, take 12g, wash them, put them in an iron pot and steam for 10 minutes;

[0036] (4) Avocado pretreatment: select the avocado with dark green color, peel and remove the core, cut into 2cm square pieces, take 6g and put it in an iron pan drawer and steam for 5 minutes;

[0037] (5) Crushing: Stir...

Embodiment 3

[0040] A seasoning sauce is prepared from the following raw materials in proportion by weight: 265 parts of pumpkin, 48 parts of carrot, 9 parts of yellow pepper, 8 parts of chicken fat, 4.5 parts of avocado and 7 parts of curry powder. Its preparation method comprises the following steps:

[0041] (1) Pumpkin pretreatment: peel and wash the pumpkin, cut into slices, take 265g, put it in an iron pan and steam for 15 minutes;

[0042] (2) Carrot pretreatment: peel and wash the carrots, cut them into 2-3cm pieces, take 48g, put them in an iron pot and steam for 10 minutes;

[0043] (3) Yellow pepper pretreatment: select mature yellow peppers with a yellow color, remove stems and seeds, take 9g, wash them, put them in an iron pot and steam for 10 minutes;

[0044] (4) Avocado pretreatment: select avocados with dark green color, peel and remove the core, cut into 2cm square pieces, take 4.5g and put them in an iron pan and steam for 5 minutes;

[0045] (5) Crushing: Stir the ste...

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PUM

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Abstract

The invention provides sauce and a preparation method thereof. The sauce is prepared from the following raw materials: 230-280 parts of pumpkins, 40-60 parts of carrots, 8-15 parts of yellow peppers, 8-12 parts of animal fat, 2-7 parts of avocados and 2-7 parts of curry powder. The food materials in corresponding parts by weight are taken to be steamed, smashed and boiled, and the sauce can be obtained. The sauce can meet various occasions such as household eating and delicacy making in hotels, can be specifically used for hot pot, fried dish, soup cooking and stewing, can also be used as pastry seasoning, and is wide in application. The sauce is rich in nutrition, is rich in substances such as vitamins, dietary fibers and amino acids required by a human body, and can achieve the purposes of preventing diseases and strengthening physique after being frequently used.

Description

technical field [0001] The application belongs to the application field of condiments, and in particular relates to a sauce and a preparation method thereof. Background technique [0002] Seasoning sauce is a cooking juice used to adjust the taste. Adding sauce to food can improve the eating mouthfeel of food and increase people's appetite. However, the existing sauces have a single purpose, and consumers need to purchase multiple single-purpose sauces according to the usage, which is not economical enough. Simultaneously, existing seasoning sauce pursues mouthfeel too much, ignores the influence to human body, nutrition is not rich enough, edible safety is poor, and existing sauce does not have the function to people's body conditioning. How to make the seasoning sauce widely used, nutritious, and have the function of regulating human body functions is a problem to be solved urgently in today's society. Contents of the invention [0003] In view of the deficiencies in t...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10A23V2002/00A23V2200/30
Inventor 沈中国
Owner 沈中国
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