CN105962264B - One kind dipping in sauce and preparation method thereof and purposes - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food processing technology fields, and in particular to one kind dips in sauce and preparation method thereof and purposes.Of the invention dips in sauce, is made of following weight part ratio raw material: 45-95 parts of duck blood, 5-10 parts of vinegar, 5-10 parts of soy sauce, 10-15 parts of glutinous rice flour, 1-5 parts of salt, 1-5 parts of sugar, 3-5 parts of secret face powder, 1-2 parts of sesame oil and appropriate amount of water；The Preparation method and use for dipping in sauce is provided simultaneously.Using preparation method of the present invention prepare dip in sauce guarantee white cut meat it is fresh, it is crisp it is palatable, light meat-like flavor is dense on the basis of, the fishy smell for removing white cut meat simultaneously, removes oleaginous taste, tarts up, increase meat stereovision, improve appetite, thus the characteristics of adapting to majority of populations taste.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to one kind dips in sauce and preparation method thereof and purposes.
[background technique]
White cut meat include boiled pork slices, plain chicken, white cut duck, white cut goose, white cut pig hand etc. it is various boiled clearly with clear water it is cool
Dish is the famous dish in Guangdong dishes, especially liked by the southern people, white cut meat it is edible in, it is fresh and sweet with meat fragrant
And by vast favorable comment, white cut meat it is edible in, the flavor for dipping in sauce is to influence the most important factor of white cut meat flavor, root
According to the difference of meat, the flavor of sauce also different from is dipped in, but most sauce that dips in is by shredded ginger, oil generation, soy sauce, vinegar, chopped spring onion etc.
Autonomous allotment on demand.White cut meat light taste, fresh perfume (or spice), but due to being boiled meat, be easy to feel sick of, often not feel like eating several
Block just has satiety, and the degree of saltiness and a small amount of fishy smell removal dipping in sauce and be often only adjustable meat independently now adjusted, in
There are using duck blood and vinegar the cooking methods for removing duck fishy smell, such as Chinese patent CN 103932221 in the culinary art of state's dish
A, 104000221 A of Chinese patent CN, 105077337 A of Chinese patent CN, 105285746 A of Chinese patent CN are disclosed
It is poured into duck using duck blood and vinegar mixing and carries out culinary art production vinegar blood duck, the vinegar blood duck cooked does not have bloody gas, do not have
There is duck fishy smell, vinegar-pepper fresh perfume (or spice) whets the appetite palatable, but the vinegar blood duck duck block cooked using this method is at black, and blood duck
Soft silk floss is obtained by long-time culinary art carnification, and the sauce disclosed by the invention that dips in is cooking gimmick using Guangdong dishes white cut, cooks
Meat it is fresh, it is crisp it is palatable, light meat-like flavor is dense, dip in sauce in conjunction with flavor disclosed by the invention on this basis and can more effectively remove
The fishy smell of white cut meat, removes oleaginous taste, tarts up, and increases meat stereovision from the color of vegetable, improves appetite, is applicable in
In majority of populations taste.
[summary of the invention]
Goal of the invention of the invention is: guarantee white cut meat it is fresh, it is crisp it is palatable, light meat-like flavor is dense on the basis of, needle
Fishy smell in boiled pork slices class is removed, oleaginous taste removal, is tarted up, increases meat stereovision from the color of vegetable, improve
The problem of appetite, provides one kind and dips in sauce and preparation method thereof and purposes.
To achieve the goals above, The technical solution adopted by the invention is as follows:
One kind dips in sauce, including following ingredient: 45-95 parts of duck blood, 5-10 parts of vinegar, 5-10 parts of soy sauce, 10-15 parts of glutinous rice flour,
1-5 parts of salt, 1-5 parts of sugar, 3-5 parts of secret face powder, 1-2 parts of sesame oil and appropriate amount of water.
Further, vinegar lemon juice or haw juice substitution.
Further, the edible tapioca of glutinous rice flour or fecula substitution.
Further, the secret face powder consists of the following compositions: 5-10 parts of octagonal, 20-30 parts of old gingers, 10-20 parts
Cloves, 5-10 part fructus amomi, 5-8 parts of kaempferia galangas, 10-20 portions of fennels, 5-10 parts of cumins, 5-10 portions of peppers and 10-20 portions of sweet osmanthus.
The production method for dipping in sauce as described above, comprising the following steps:
A. it according to weight part ratio, takes and salt and vinegar or lemon juice or haw juice is dissolved in suitable water；
B. it takes the water prepared in new blood and step a when duck slaughter living to mix, is stirred in mixing, cannot allow blood
Condensation, the blood stand for standby use that will be stirred；
C. glutinous rice flour or edible tapioca or fecula and appropriate cold water mix are tuned into glutinous rice flour according to weight part ratio
Aaerosol solution；
D. suitable cold water is added in pot, turns fire down after boiling, appropriate edible oil is added, pours into step a stand for standby use
Blood, then pour into glutinous rice flour aaerosol solution that step c is prepared and be stirred continuously to boiling again, continue to stir and endured with small fire
System, becomes viscous when dipping in sauce, according to weight part ratio addition soy sauce, secret face powder and sugar；
E. continue stirring tanning, sauce is completely sticky to pull into line until dipping in, and starts off the pot when smelling fresh fragrance, presses after off the pot
Add sesame oil according to corresponding proportion described in claim 1 and stir 30s or so.
Further, the time of the stirring described in step b is no less than 2min.
Further, the sequencing of addition soy sauce, secret face powder and sugar described in step d is sugar, secret face powder, sauce
Oil.
Dipping in the purposes of sauce as described above is in white cut meat application.
Part material effect is described below:
Duck blood: taking blood to be advisable, and taste is salty, cold in nature, can enrich blood, detoxify, and contains protein abundant, while having peculiar fragrance,
Duck blood is added in dipping in sauce first is that in order to mix colours, second is that in order to keep original meat fragrant.Play the role of flavouring, but fresh duck blood by
It in containing coagulation factor, can be solidified gradually after outflow agglomerating, discomfort is fit to do dipping in sauce.Therefore, it is necessary to add vinegar to reconcile.
Vinegar: being the key that originally to dip in sauce, adds vinegar primarily to free salt ionic reaction in duck blood, so that it will not wad a quilt with cotton
Retrogradation drop, agglomerating will not solidify, and keep liquid condition, will not destroy the nutritional ingredient of blood, meanwhile, vinegar can promote to digest, and mention
High appetite removes the botheration of boiled pork slices.
Soy sauce: the primary raw material of soy sauce is the effect that soybean, soybean and its product have anti-cancer due to rich in minerals such as selenium,
Soy sauce is added when culinary art can increase the fragrance of food, and its color can be made more good-looking, to improve a poor appetite.
Glutinous rice flour: glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch
Deng, it is full of nutrition, it is the strong food of temperature compensation, it is to increase to dip in sauce viscosity that glutinous rice flour is glutinous famous with soft, tough cunning, perfume, is increased clear
One of essential raw material of fragrance.
Salt: it is mainly used for adjusting the degree of saltiness degree for dipping in sauce, sauce mouthfeel is dipped in enhancing.
Sugar: it is mainly used for increasing and dips in sauce sweet taste, mitigate the single taste-affect of saline taste, increase the stereovision for dipping in sauce.
Secret face powder: it is mainly used for flavouring, adjusts sauce, increase the stereovision for dipping in sauce.
Sesame oil: main component is unsaturated fatty acid, accounts for 85%-90%, and oleic acid and linoleic acid substantially respectively account for 50%.Its
Feature is that stability is strong, easy to maintain, and containing the natural antioxidant such as sesame acid, fragrance is long, mellow, is known as " vegetable oil
Queen consort " be seasoning top grade.
Water: being essential raw material when being stirred, seasoning.
Lemon juice: lemon is also known as lemon fruit, and citric acid rich in is known as the warehouse of " citric acid ", since it contains
Vitamin C abundant is the jinx of " scurvy ", because of the special acid of its taste, there is lemon faint scent, therefore can be frequently as substitution vinegar
Seasoning is used to modulation beverage dish.Originally it is dipping in sauce, effect equally mainly utilizes the acid such as its citric acid contained in vinegar
Coagulation factor in property component damage blood, reaching makes the incoagulable purpose of blood, while its unique citrus scented is to originally dipping in
Sauce increases fragrance stereovision, increases fragrance, and the tart flavour of lemon can promote digestion removal botheration.
Haw juice: Fructus Crataegi sweet and sour taste can promote the production of body fluid containing vitamin abundant, hawthorn acid, citric acid, flavonoids etc.
Quench the thirst, has the effect of promoting digestion and removing indigestion, activating microcirculation and removing stasis medicinal, therefore can effectively prevent blood clotting using haw berry substitution vinegar, simultaneously
It can increase and originally dip in the stereovision of sauce, increase fragrance, the tart flavour of haw juice can promote digestion removal botheration.
Tapioca: taste is flat, tasteless, and paste is transparent limpid, is the best starch of toning seasoning, will not influence and dip in
Dark reddish brown pool, meanwhile, it is to adjust the raw material for dipping in sauce viscosity.
Fecula: being common thickening soup powder, and main component is dehydrated potato powder or corn flour, in the cooking, thickening soup may make to eat
Object generates lubricious mouthfeel, while can also soften meat, is to dip in the raw material that viscosity is adjusted in sauce.
Octagonal: illiciumverum is famous flavoring, and taste is fragrant and sweet, and fruit can be used directly in daily seasoning, such as stew, boil,
Salt down, halogen, bubble etc., can also directly be processed into spiced toppings.
Old ginger: old ginger is that ginger is female in ginger, also known as ginger ma, can do Chinese medicine, treat chill, be commonly used in firer's dish,
Mainly take its taste, and it is ripe after to discard ginger.Therefore its perfume after old ginger grinds, can will be preferably distributed in secret face powder
Taste.
Cloves: cloves is also known as lilac, and flower can obtain through refining aromatic oil, is also nectariferous plant, has middle benefit gas to drop inverse, cold dispelling and stops
Bitterly, it is supporing yang to warm up kidney, has pure and fresh flowery odour, the stereovision of face powder can be increased as secret face powder.
Fructus amomi: fructus amomi, is a kind of distinctive plant of Perenniporia martius, its fruit is that Chinese medicine is commonly fragrant simply
Property medicinal material, is the essential toppings of blending in cooking process.
Kaempferia galanga: nickname husky ginger has the function of antibacterial, anticancer, and taste is fragrant, micro- pungent is pungent, can be used as blending in cooking process
Essential toppings.
Fennel: fennel is common condiment, be prepare meat product must with product, can be allowed to again except foul smell in meat
Add perfume (or spice), therefore says " fennel ".Energy stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, excludes the gas accumulated
Therefore body, can remove meat fishy smell using fennel, flavouring promotes appetite so there is the effect of stomach invigorating, promoting the circulation of qi.
Cumin: being the king of flavouring, is suitable for meat cooking, can also be used as fragrance use, fruit can be used as medicine, for treating
The diseases such as indigestion and stomach cold abdominal pain, therefore, making condiment using cumin can flavouring, promotion appetite.
Pepper: acrid flavour is peppery, and fruit can do fragrance and seasoning after drying.
Sweet osmanthus: being ten big famous flowers of China, and Chen Xiang assails the nostrils, and smells Bracing, when as fragrance soft aroma and
Delicious taste is liked by masses, is the product as the indispensability of fragrance, seasoning.
Technical solution of the present invention effect is as follows:
1. dipping in sauce is essential ingredient in the culinary art of white cut meat, white cut meat has fishy smell, mouth when individually eating
Taste is partially light, how using dip in sauce improve meat, increase white cut meat flavor, enhance stereovision, be the invention solves skill
Art problem.The present invention dips in sauce using duck blood as basic raw material to produce, and ensure that dipping in sauce has enough colors, thus not
There is some flavor, can improve a poor appetite.
2. in order to improve this characteristic, duck blood being made not agglomerate since duck blood is easily agglomerated, then needing to add acids, make itself and blood
The salt ion reaction to dissociate in liquid makes blood be not easy to condense, and still keeps liquid, the present invention is field of food, from food safety angle
For degree to select, the selectable acidic materials of the present invention have vinegar or lemon juice or haw juice, make acetic acid or citric acid therein or mountain
In short, bristly hair or beard acid and blood, while not destroying the nutritional ingredient of blood, meanwhile, vinegar, lemon juice, haw juice there are also specific fragrance,
The effect for increasing and dipping in sauce flavor is also acted as while destroying coagulation factor；It also needs to keep stirring 1-2min guarantee when blood is added
Acid can sufficiently be reacted with blood.
3. the blood reacted with acid is still graininess after boiling, without viscosity, cannot be attached on sliced meat,
Sauce flavor is dipped in be promoted, therefore, in order to increase the viscosity for dipping in sauce, makes to pass through in the more smooth technical scheme of sliced meat
Addition glutinous rice flour or the starchy materials such as tapioca or fecula are brewed into paste to carry out thickening soup, since starchy material is easily burnt
Paste, therefore when dipping in sauce and cooking, should first boil duck blood and add starchy material and carry out thickening soup.
4. in order to further function as deodorization, flavouring, increase dip in the effect of sauce stereovision, technical scheme with it is octagonal,
The secret face powder of the fragrance development such as old ginger, cloves, fructus amomi, kaempferia galanga, fennel, cumin, pepper, sweet osmanthus dips in sauce flavor to improve, this
Inventing illiciumverum, old ginger, kaempferia galamga, the fennel used is the good food materials that indispensable aniseed is deodorization in culinary art, there is cover
Meat fishy smell, these types of spice flavor is than heavier, when measuring more, or even people can be allowed to feel smelly, therefore, highly seasoned in order to improve illiciumverum, old ginger,
The shortcomings that, inventor can be improved by test of many times discovery using cloves, both floral type delicate fragrance type fragrance of sweet osmanthus, simultaneously
Using the fragrance such as cumin, fructus amomi, pepper can further Titian, the pungent fragrance of aniseed can also be improved.The present invention uses diligent
So, pepper, fructus amomi etc. are all meat good flavouring food materials in culinary art, its fragrance of these types of food materials is fragrant closer to meat, but this
If several fragrance are single use and can allow to dip in paste flavor gas single, it can excessively make us feeling taste punching, cause uncomfortable, baryodmia
The shortcomings that, therefore cannot individually add, in order to avoid discomfort is caused, meanwhile, these types of fragrance can not remove meat when being used alone
Fishy smell, therefore, it is necessary to add illiciumverum, old ginger, kaempferia galamga, fennel to remove meat fishy smell, it is also necessary to add two kinds of cloves, sweet osmanthus fragrance of a flower
Type fragrance improves pungent sense, keeps fragrance softer, and two kinds of cloves, sweet osmanthus fragrance of a flower fragrance are partially light, meat is partially thick and heavy,
If only meat stink smell cannot be covered using both fragrance of a flower material to make face powder, it is also possible to strange taste can be generated, this face powder makes
Pepper powder is other than flavouring acts on, and there are also acids, can suitably adjust the pungent saline taste of face powder, increase the stereovision of face powder,
Therefore, inventing disclosed several spice materials is indispensable ingredient, lacks any raw material all and can influence and is of the invention secret
Face powder processed is to dipping in deodorization, flavouring that sauce plays the role of, increase stereovision.
5. constantly testing discovery through inventor, blood is mixed instead with sour juice according to weight ratio of the present invention
It answers, if cannot stir in time, the phenomenon that blood can condense, and undermixing 2min will appear blood clotting, is unfavorable for dipping in
Sauce.
6. constantly testing discovery through inventor, when adding the seasonings such as soy sauce, secret face powder and sugar, the sequence of addition is
Sugar, secret face powder, soy sauce, this is because: sugar is particulate matter, first addition could sufficiently dissolve；Secret face powder is octagonal, old
Face powder made of the grinding of the fragrance such as ginger, cloves, fructus amomi, kaempferia galanga, fennel, cumin, pepper, sweet osmanthus, fragrance are sufficiently released
It puts, fragrance can further discharge after high-temperature cooking, and cooking time is too long to be will lead to fragrance and be decomposed and ineffective；Soy sauce is
Originally the essential seasoning of sauce is dipped in, the addition time can generate too early is charred taste, and coke can be generated if first adding than secret face powder
Burning, while the taste of face powder is masked, therefore, the present invention adds sequence and the opportunity of these three seasonings are as follows: dips in sauce tanning
Then start addition sugar when becoming viscous, after sugar dissolution, adds secret face powder, stirring 5s or so, then add soy sauce, at this time can just
To dip in sauce be brewed into can wire drawing state, the process of addition sesame oil off the pot can be entered, sesame oil be easier to decompose than other seasonings, because
This, using residual temperature by scented oil fragrance Titian, such order of addition both will not influence the tune of seasoning for addition after off the pot
Taste effect, and the fragrance of seasoning will not be destroyed, it is essential innovation point in the present invention.
In conclusion the technical scheme is that improving boiled pork slices using wanting raw material to make one kind based on fresh duck blood
The meat of class, taste dip in sauce, while additionally providing this method for dipping in sauce of production.
[specific embodiment]
Embodiment 1:
5 parts of vinegar, 1 part of salt are mixed into be uniformly mixed in suitable clear water to salt and are completely dissolved, takes duck slaughter blood living direct
It flows into vinegar dissolve, in salting liquid, take 45 parts of blood, according to 1-2min is stirred clockwise or counterclockwise, up to blood and vinegar
It is thoroughly mixed reaction, will not be condensed, stand for standby use.10 parts of glutinous rice flours and appropriate cold water mix are taken, it is molten to be modulated into glutinous rice flour suspension
Liquid, stand for standby use.Suitable cold water is added in pot, turns fire down after boiling, proper amount of edible oil is added, by configured blood
Mixed solution pours into pot, is boiled with soft fire, and adds the glutinous rice flour aaerosol solution tanning modulated, starts to become viscous then when dipping in sauce
Start to add seasoning, order of addition and weight ratio are as follows: 1 part of sugar, (secret face powder is according to following component for 3 parts of secret face powders
And proportion prepare after grind: 10 parts of illiciumverums, 20 parts of old gingers, 10 portions of cloves, 5 parts of fructus amomis, 8 parts of kaempferia galangas, 20 portions of fennels, 10 parts it is diligent
So, 5 portions of peppers and 12 portions of sweet osmanthus.), 5 portions of soy sauce, and continue stirring and boiled with small fire, sauce to be dipped in sticky can pull into line, smell
Fresh fragrance then starts off the pot, 1 portion of sesame oil of rear addition off the pot.
Embodiment 2:
Vinegar is substituted with lemon juice, Lemon fruit is smashed to pieces, takes 10 parts of lemon juice to be immersed in clear water with 3 parts of salt, about 3min is extremely
Tart flavour leaches and salt is completely dissolved, and takes duck slaughter blood living to flow directly into the vinegar dissolved, in salting liquid, takes 95 parts of blood, press
According to 1-2min is stirred clockwise or counterclockwise, until blood is thoroughly mixed with vinegar and reacts, will not condense, stand for standby use.Take 15 parts
Glutinous rice flour and appropriate cold water mix, are modulated into glutinous rice flour aaerosol solution, stand for standby use.Suitable cold water is added in pot, boils
Fire is turned down afterwards, proper amount of edible oil is added, configured blood mixed solution is poured into pot, is boiled with soft fire, modulation is added
Good glutinous rice flour aaerosol solution tanning, starts to become viscous when dipping in sauce, starts to add seasoning, order of addition and weight ratio are as follows:
5 parts of sugar, (secret face powder is ground 5 parts of secret face powders after preparing according to following component and proportion: 8 parts of illiciumverums, 14 parts of old gingers, 14
Part cloves, 8 parts of fructus amomis, 7 parts of kaempferia galangas, 15 portions of fennels, 6 parts of cumins, 8 portions of peppers and 20 portions of sweet osmanthus.), 10 portions of soy sauce, and continue to stir
It mixes and is boiled with small fire, sauce to be dipped in sticky can pull into line, smell fresh fragrance and then start off the pot, 2 portions of sesame oil of rear addition off the pot.
Embodiment 3:
Vinegar is substituted with haw juice, haw berry is smashed to pieces, takes 8 parts of haw juice to be immersed in clear water with 3 parts of salt, about 5min to acid
Taste leaches and salt is completely dissolved, and takes duck slaughter blood living to flow directly into the vinegar dissolved, in salting liquid, takes 70 parts of blood, according to
1-2min is stirred clockwise or counterclockwise, until blood is thoroughly mixed with vinegar and reacts, will not be condensed, stand for standby use.Take 13 parts it is glutinous
Rice flour and appropriate cold water mix, are modulated into glutinous rice flour aaerosol solution, stand for standby use.Suitable cold water is added in pot, after boiling
Fire is turned down, proper amount of edible oil is added, configured blood mixed solution is poured into pot, is boiled with soft fire, is added and modulate
The tanning of glutinous rice flour aaerosol solution, start to become viscous when dipping in sauce, start to add seasoning, order of addition and weight ratio are as follows: 3
The sugar of part, (secret face powder is ground 4 parts of secret face powders after preparing according to following component and proportion: 5 parts of illiciumverums, 30 parts of old gingers, 20 parts
Cloves, 5 parts of fructus amomis, 5 parts of kaempferia galangas, 10 portions of fennels, 5 parts of cumins, 10 portions of peppers and 10 portions of sweet osmanthus.), 7 portions of soy sauce, and continue to stir
It is boiled with small fire, sauce to be dipped in sticky can pull into line, smell fresh fragrance and then start off the pot, 2 portions of sesame oil of rear addition off the pot.
Control experiment:
It takes hotel commonly to make white cut meat by oneself and dips in sauce as control group, ask 10 people that will dip in sauce and white cut duck, plain chicken, white
Cut pig hand, boiled pork slices are eaten together, the color for dipping in each white cut meat after sauce to addition is judged, resulting experimental result
It see the table below:
As seen from the above table: the mouthfeel of white cut meat can be improved in preparation method of the invention, refreshing retaining white cut meat inventory
Mouthful while, enhance stereovision, be rare color it is various dip in sauce.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (7)
1. one kind dips in sauce, which is characterized in that by as follows at being grouped as: 45-95 parts of duck blood, 5-10 parts of vinegar, 5-10 parts of soy sauce, glutinous rice
10-15 parts of powder, 1-5 parts of salt, 1-5 parts of sugar, 3-5 parts of secret face powder, 1-2 parts of sesame oil and appropriate amount of water；
The secret face powder consists of the following compositions: 5-10 parts of illiciumverums, 20-30 parts of old gingers, 10-20 portions of cloves, 5-10 parts of sand
Benevolence, 5-8 part kaempferia galanga, 10-20 portions of fennels, 5-10 parts of cumins, 5-10 portions of peppers and 10-20 portions of sweet osmanthus.
2. according to claim 1 dip in sauce, which is characterized in that vinegar lemon juice or haw juice substitution.
3. according to claim 1 dip in sauce, which is characterized in that the edible tapioca of glutinous rice flour or fecula substitution.
4. the production method for dipping in sauce according to claim 1 to 3, which comprises the following steps:
A. according to weight part ratio, salt and vinegar or lemon juice or haw juice is taken to be dissolved in suitable water, the water prepared；
B. it takes the water prepared in new blood and step a when duck slaughter living to mix, is stirred in mixing, blood cannot be allowed solidifying
Knot, the blood stand for standby use that will be stirred；
C. glutinous rice flour or edible tapioca or fecula and appropriate cold water mix are tuned into glutinous rice flour suspension according to weight part ratio
Solution；
D. suitable cold water is added in pot, turns fire down after boiling, appropriate edible oil is added, pours into the blood of step b stand for standby use
Liquid, then pour into glutinous rice flour aaerosol solution that step c is prepared and be stirred continuously to boiling again, continue to stir and boiled with small fire,
It is become viscous when dipping in sauce, according to weight part ratio addition soy sauce, secret face powder and sugar；
E. continue stirring tanning, until dip in sauce completely it is sticky pull into line, start when smelling fresh fragrance it is off the pot, it is off the pot after according to power
Benefit require 1 described in corresponding proportion addition sesame oil and stir 30s.
5. dipping in the production method of sauce according to claim 4, which is characterized in that the time of the stirring described in step b is no less than
2min。
6. dipping in the production method of sauce according to claim 4, which is characterized in that the addition soy sauce described in step d, secret are fragrant
The sequencing of powder and sugar is sugar, secret face powder, soy sauce.
7. the purposes for dipping in sauce according to claim 1 to 3, which is characterized in that the sauce that dips in is in white cut meat
Using.
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| CN109123443A (en) * | 2018-08-22 | 2019-01-04 | 河南华英樱桃谷食品有限公司 | The processing method of duck blood sauce and its obtained duck blood sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN103976344A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Duck blood flavoring sauce and preparation method thereof |
| CN104643120A (en) * | 2013-11-18 | 2015-05-27 | 曾正 | Instant blood sauce fresh duck meat |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
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2016
- 2016-05-31 CN CN201610372625.XA patent/CN105962264B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN104643120A (en) * | 2013-11-18 | 2015-05-27 | 曾正 | Instant blood sauce fresh duck meat |
| CN103976344A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Duck blood flavoring sauce and preparation method thereof |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
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