Shacha paste for fat beef chafing dish
A technology for sand tea sauce and hot pot, which is applied in application, food preparation, food science and other directions, can solve the problems of low seasoning effect, etc., and achieve the effect of improving taste and delicious taste
Inactive Publication Date: 2005-08-24
王小克
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Problems solved by technology
Because the aforementioned seasoning ingredients are less, the seasoning effect is at a lower level
Method used
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Embodiment Construction
[0006] Take 1.5kg peanut butter, 7.5kg satay sauce, 6kg sand tea sauce, 3kg sesame paste, 1.2kg oil curry, 0.5kg chicken powder, 1.5kg monosodium glutamate, 0.5kg fish sauce, 0.7kg white sugar, 0.3kg chili powder, white soy sauce 0.3kg, the aforementioned materials are placed in the container, stirred and mixed evenly, to obtain sand tea sauce of the present invention. The amount obtained in this embodiment can be divided into 400 parts. The present invention can be prepared and used in restaurants, and can also be produced in a factory, and supplied to the market after being subpackaged and sterilized.
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A Shacha paste for beef chafing dish is prepared from 11 raw materials including peanut paste, Shacha paste, sesame paste, oily curry, chicken extract, gourmet powder, etc through proportional mixing and stirring.
Description
technical field [0001] The invention relates to a fat beef hot pot sand tea sauce, which belongs to the technical field of food Background technique [0002] Hot pot has become a popular way of eating. Especially the fat beef hot pot, not only the restaurants on the street, but even extended to some families. As we all know, the seasoning dipped in after the food is cooked in a pot is an important factor in determining the taste of the food. In the past, the seasonings for dipping after rinsing were mostly mixed with sand tea sauce, satay sauce, and sesame paste, and then mixed with water, soy sauce, and monosodium glutamate. Because the aforementioned seasoning ingredients are less, the seasoning effect is at a lower level. Contents of the invention [0003] The purpose of the present invention is to deploy a new fat beef hot pot dipping condiment sand tea sauce, greatly improve the seasoning effect of the dipping condiment, and improve the deficiencies of the prior ar...
Claims
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IPC IPC(8): A23L27/60
Inventor 王小克
Owner 王小克