Fried bean sauce and preparing method thereof

A technology for fried sauce and noodle sauce, applied in the directions of food preparation, application, food science, etc., can solve the problems of single taste, no prominent flavor of fried sauce, poor taste, etc., and achieve the effect of unique flavor and bright color.

Inactive Publication Date: 2004-11-17
郭之存
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ordinary jajang now has a single taste, poor taste, and does not highlight the unique aroma of jajang

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] A fried sauce is composed of the following raw materials (in parts by weight): 0.08 of bean paste, 0.5 of pork, 1 of water, 0.1 of green onion, 0.05 of monosodium glutamate, 0.5 of sweet noodle sauce, and 0.1 of mustard.

[0015] The method for manufacturing the above-mentioned fried sauce has the following steps:

[0016] Pour cooking oil into the pot, when the oil temperature reaches 60°C, pour the diced pork into the pot, wait for all the water in the meat to dry out, then pour out the excess oil and leave a portion, then Put the bean paste into the pot and continue to fry, until the aroma of the bean paste comes out, then put some sweet noodle sauce into the pot and fry it together with the meat and bean paste, until the fragrance of the sweet noodle sauce comes out, then the color becomes darker. The fragrance of the sauce is very strong, then pour the water in, then add the mustard pieces, then add the remaining sweet noodle sauce, turn up the heat and boil it to ...

example 2

[0018] A kind of fried sauce, which is composed of the following raw materials (parts by weight): bean paste 1, pork 3, water 3, green onion 1, monosodium glutamate 0.6, sweet noodle sauce 3, and mustard 1.

[0019] The method for manufacturing the above-mentioned fried sauce has the following steps:

[0020] Pour cooking oil into the pot, when the oil temperature reaches 70℃, pour the diced pork into the pot, wait for all the water in the meat to dry out, then pour out the excess oil and leave a portion, then Put the bean paste into the pot and continue to fry, until the aroma of the bean paste comes out, then put some sweet noodle sauce into the pot and fry it together with the meat and bean paste, until the fragrance of the sweet noodle sauce comes out, then the color becomes darker. The fragrance of the sauce is very strong, then pour the water in, then add the mustard pieces, then add the remaining sweet noodle sauce, turn up the heat and boil it to get the fragrance, the...

example 3

[0022] A fried sauce is composed of the following raw materials (in parts by weight): 0.5 of bean paste, 1 of pork, 2 of water, 0.5 of green onions, 0.2 of monosodium glutamate, 2 of sweet noodle sauce, and 0.5 of mustard.

[0023] The method for manufacturing the above-mentioned fried sauce has the following steps:

[0024] Pour cooking oil into the pot, and when the oil temperature reaches 65℃, pour the diced pork into the pot, wait for all the water in the meat to dry out, then pour out the excess oil and leave a portion, then Put the bean paste into the pot and continue to fry, until the aroma of the bean paste comes out, then put some sweet noodle sauce into the pot and fry it together with the meat and bean paste, until the fragrance of the sweet noodle sauce comes out, then the color becomes darker. The fragrance of the sauce is very strong, then pour the water in, then add the mustard pieces, then add the remaining sweet noodle sauce, turn up the heat and boil it to ge...

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PUM

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Abstract

The invention discloses a fried bean sauce which comprises the following raw materials (by weight portion), thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, green onion 0.1-1, gourmet powder 0.05-0.6, flour paste 0.5-3, and right amount of vegetable blocks or vegetable strips. The invention also provides the process for preparation.

Description

technical field [0001] The invention relates to a seasoning food and a manufacturing method thereof, in particular to a fried sauce and a manufacturing method thereof. Background technique [0002] Now the ordinary fried sauce has a single taste, the taste is not good, and the unique flavor of the fried sauce is not highlighted. SUMMARY OF THE INVENTION [0003] In order to overcome the above-mentioned deficiencies in the prior art, the present invention provides a kind of fried sauce with bright color, meat fragrance, sauce fragrance and unique material fragrance; the present invention also provides a manufacturing method thereof. [0004] The technical scheme of the present invention is this kind of fried sauce, which is characterized in that it comprises the following raw materials (parts by weight) 0.08-1 of bean paste, 0.5-3 of pork, 1-3 of water, 0.1-1 of green onion, 0.05-0.6 of monosodium glutamate, noodle sauce 0.5-3. Appropriate amount of vegetable pieces or sec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L27/00
Inventor 郭之存
Owner 郭之存
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