Multifunctional sauce for cooked food and preparation method

A sauce, multi-functional technology, applied in the field of multi-functional sauce and its preparation, can solve problems such as single function, and achieve the effect of saving time

Inactive Publication Date: 2006-07-05
刘芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of the single function of the existing condiments, the present invention proposes a multifunctional seasoning sauce, which can be used for cooking, and then some edible oil and salt can be used to make delicious and fresh dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] This example prepares 100 kg of sauce using raw materials of the following weights:

[0017] Amomum 15g, cinnamon 30g, jade fruit 7g, tangerine peel 15g, angelica 20g, nutmeg 15g, fennel 20g, bay leaves 10g, hawthorn 30g, cloves 15g, licorice 12g, grass fruit 15g, cinnamon 20g, coriander seeds 30g, white Pepper 35g, Zanthoxylum bungeanum 750g, star anise 600g, fresh ginger 2000g, garlic 2000g, green onion 2000g, fermented bean curd 1250g, sugar 3000g, brewed soy sauce 4000g, rice vinegar 4000g, salt 4500g, sodium glutamate 1500g, amino acid 3000g, spices 75g, purified water 125kg .

[0018] The preparation method of the present embodiment specifically comprises the following steps:

[0019] (1) Amomum, cinnamon, jade fruit, tangerine peel, angelica, nutmeg, fennel, fragrant leaves, hawthorn, clove, licorice, grass fruit, cinnamon, coriander, white pepper, pepper, star anise are washed to remove impurities, Add purified water and boil for 1.5 hours, filter to obtain th...

Embodiment 2

[0024] This example prepares 100 kg of sauce using raw materials of the following weights:

[0025] Amomum 10g, cinnamon 40g, jade fruit 5g, tangerine peel 20g, angelica 15g, nutmeg 20g, fennel 15g, fragrant leaves 15g, hawthorn 20g, cloves 20g, licorice 15g, grass fruit 5g, cinnamon 30g, coriander seeds 40g, white 20g pepper, 1000g pepper, 400g star anise, 1000g fresh ginger, 3000g garlic, 3000g green onion, 1500g fermented bean curd, 2000g white sugar, 3000g brewed soy sauce, 5000g rice vinegar, 6000g salt, 1000g sodium glutamate, 4000g amino acid, 50g spice, 150kg purified water .

[0026] The preparation method of the present embodiment specifically comprises the following steps:

[0027] (1) Amomum, cinnamon, jade fruit, tangerine peel, angelica, nutmeg, fennel, fragrant leaves, hawthorn, clove, licorice, grass fruit, cinnamon, coriander, white pepper, pepper, star anise are washed to remove impurities, Add purified water and boil for -2 hours, then filter to obtain the...

Embodiment 3

[0032] This example prepares 100 kg of sauce using raw materials of the following weights:

[0033] Amomum 20g, cinnamon 40g, jade fruit 10g, tangerine peel 10g, angelica 30g, nutmeg 20g, fennel 15g, fragrant leaves 5g, hawthorn 40g, cloves 20g, licorice 10g, grass fruit 20g, cinnamon 10g, coriander seeds 40g, white 50g pepper, 500g pepper, 400g star anise, 3000g fresh ginger, 1500g garlic, 1500g green onion, 1500g fermented bean curd, 4000g white sugar, 3000g brewed soy sauce, 5000g rice vinegar, 6000g salt, 1000g sodium glutamate, 2000g amino acid, 50g spice, 100kg purified water .

[0034] The preparation method of the present embodiment specifically comprises the following steps:

[0035] (1) Amomum, cinnamon, jade fruit, tangerine peel, angelica, nutmeg, fennel, fragrant leaves, hawthorn, clove, licorice, grass fruit, cinnamon, coriander, white pepper, pepper, star anise are washed to remove impurities, Add purified water and boil for 1 hour, filter to obtain the filtra...

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PUM

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Abstract

A multifunctional flavouring liquid for cooking dish is prepared from 29 raw materials includes cinnamon bark, tangerine peel, haw, liquorice root, ginger, scallion, etc through scientific extracting.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, more specifically, the invention relates to a multifunctional seasoning sauce and a preparation method thereof. Background technique [0002] China's 5,000-year food culture has undergone continuous research, excavation, development and improvement by generations of people, and it is also constantly improving and improving. The food culture is constantly advancing. Therefore, there are thousands of dish seasoning varieties appearing in the market today, including liquid, powder and paste, etc., innumerable and varied, but most of these seasonings are single-function and multi-flavored. Wang Shouyi's thirteen fragrances are still inseparable from soy sauce, vinegar, pepper, aniseed, monosodium glutamate, cooking wine and many other ingredients when cooking. [0003] Make a general survey of seasonings at home and abroad, there is no multi-functional seasoning at present, use it to m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A61K36/00A23L1/20A23G3/00A23L1/238C12J1/00A23L1/237A23L1/228A23L27/10A23L11/00A23L27/22A23L27/40A23L27/50
Inventor 刘芳
Owner 刘芳
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