CN104543946A - A spicy pork sauce - Google Patents
A spicy pork sauce Download PDFInfo
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- CN104543946A CN104543946A CN201310478603.8A CN201310478603A CN104543946A CN 104543946 A CN104543946 A CN 104543946A CN 201310478603 A CN201310478603 A CN 201310478603A CN 104543946 A CN104543946 A CN 104543946A
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- spicy
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- sauce
- pork sauce
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Abstract
The present invention provides a spicy pork sauce. The spicy pork sauce is prepared by uniform mixing of the following raw materials in percentage by weight: pork 40-45%, lard 20-25%, sweet soybean paste 10-25%, bright red peppers 8-15%, split peas 3-5%, star anise 5-8%, green Chinese onion 3-5%, tea leaves 1-2%, common salt 3-5%, monosodium glutamate 1-2%, corianders 1.5-2%, Chinese rice wine 2-3% and Chinese cinnamon 0.1-0.5%. Advantages of the spicy pork sauce are that: 1) the spicy pork sauce can meet the needs of different people since the spicy pork sauce is rich in a unique rich fragrance of the pork, and exhibits a spicy taste of the pepper; 2) the spicy pork sauce has the advantages of being fresh, delicious, spicy and tasty in taste, low in costs, rich in nutrition, and long in shelf life.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of instant, be convenient to preserve the peppery pork sauce of perfume (or spice).
Background technology
Capsicum is added in various dish with the form of seasoning matter usually, or it is edible etc. simply to pickle into salted vegetables together with other vegetables.Along with the increase of eating capsicum crowd, be that the food of major ingredient is increasing with capsicum, thus facilitate the fast development of capsicum industry.Pork has another name called globefish meat, is one of Some Livestock.Its property sweet-salty is put down, containing compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill the deficiency of blood, face Huang wins thin person, all can with the product making nutritious tonifying., there is taste delicious not, the shortcoming that nutrition is single and storage life is short in the condiment that current people use when edible pork or title pork sauce, pork breast.
Summary of the invention
The object of the invention is to be to provide a kind of delicious flavour, fragrant peppery good to eat, the nutritious perfume (or spice) peppery pork sauce long with retention period.Both be rich in the distinctive strong fragrance of pork, and embodied again the fresh peppery of capsicum, different Man's Demands can be met.
Technical scheme of the present invention is, it pork 40-45%, lard 20-25%, sweet fermented flour sauce 10-25%, bright red hot pepper 8-15%, pea lobe 3-5%, anistree 5-8%, green onion 3-5%, tealeaves 1-2%, salt 3-5%, monosodium glutamate 1-2%, caraway 1.5-2%, cassia bark 0.1-0.5% Homogeneous phase mixing is formed by weight percentage.
The peppery pork sauce of described perfume (or spice), its percentage by weight the best is: pork 40%, lard 20%, sweet fermented flour sauce 10%, bright red hot pepper 8%, pea lobe 3%, anise 5%, green onion 3%, tealeaves 1%, salt 3%, monosodium glutamate 1%, caraway 1.5%, cassia bark 0.5% Homogeneous phase mixing form.
In the peppery pork sauce of described perfume (or spice), bright red hot pepper is the fresh fresh goods without processed.
Technique effect of the present invention is, delicious flavour is with low cost, fragrant peppery good to eat, the advantage of nutritious and long shelf-life.
Detailed description of the invention
Embodiment:
Fragrant peppery pork sauce, it pork 40%, lard 20%, sweet fermented flour sauce 10%, bright red hot pepper 8%, pea lobe 3%, anise 5%, green onion 3%, tealeaves 1%, salt 3%, monosodium glutamate 1%, caraway 1.5%, cassia bark 0.5% Homogeneous phase mixing is formed by weight percentage.Pimiento, anise, green onion, tealeaves, salt, caraway, cassia bark are put into boiled water pot, then pork is put into boils 20 minutes, take out that to make pork broken, put into ready-made pea lobe, water sweet fermented flour sauce and stir.
In the peppery pork sauce of described perfume (or spice), bright red hot pepper is the fresh fresh goods without processed.
Claims (2)
1. fragrant peppery pork sauce, is characterized in that: it pork 40-45%, lard 20-25%, sweet fermented flour sauce 10-25%, bright red hot pepper 8-15%, pea lobe 3-5%, anistree 5-8%, green onion 3-5%, tealeaves 1-2%, salt 3-5%, monosodium glutamate 1-2%, caraway 1.5-2%, cassia bark 0.1-0.5% Homogeneous phase mixing is formed by weight percentage.
2. fragrant peppery pork sauce as claimed in claim 1 or 2, is characterized in that: described bright red hot pepper is the fresh fresh goods without processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310478603.8A CN104543946A (en) | 2013-10-15 | 2013-10-15 | A spicy pork sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310478603.8A CN104543946A (en) | 2013-10-15 | 2013-10-15 | A spicy pork sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543946A true CN104543946A (en) | 2015-04-29 |
Family
ID=53061869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310478603.8A Pending CN104543946A (en) | 2013-10-15 | 2013-10-15 | A spicy pork sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543946A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
| CN107319505A (en) * | 2017-09-11 | 2017-11-07 | 陈养峰 | Tea perfume sauce for whetting appetite and preparation method thereof |
| CN108294240A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of peppery cylinder backbone noodles served with soy sauce, sesame butter, etc. |
-
2013
- 2013-10-15 CN CN201310478603.8A patent/CN104543946A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
| CN107319505A (en) * | 2017-09-11 | 2017-11-07 | 陈养峰 | Tea perfume sauce for whetting appetite and preparation method thereof |
| CN108294240A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of peppery cylinder backbone noodles served with soy sauce, sesame butter, etc. |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
|
| WD01 | Invention patent application deemed withdrawn after publication |