Beef-flavored Doulao sauce and production technology thereof
The invention discloses a beef-flavored Doulao sauce and a production technology thereof. 100kg of the beef-flavored Doulao sauce comprises the following raw materials by mass: 33.0-37.0kg of soybean oil, 31.0-33.0kg of two vitex chili boiled with water, 4-6kg of beef, 4.0-4.5kg of sesame paste, 3.8...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | GAN QIUPING |
| description | The invention discloses a beef-flavored Doulao sauce and a production technology thereof. 100kg of the beef-flavored Doulao sauce comprises the following raw materials by mass: 33.0-37.0kg of soybean oil, 31.0-33.0kg of two vitex chili boiled with water, 4-6kg of beef, 4.0-4.5kg of sesame paste, 3.8-4.2kg of minced garlic, 3.8-4.2kg of monosodium glutamate, 3.8-4.2kg of ginger, 2.8-3.2kg of a thick broad-bean sauce, 2.3-2.7kg of edible salt, 2.0-2.4kg of white granulated sugar, 1.8-2.2kg of onion oil, 0.8-1.2kg of zanthoxylum oil, 0.2-0.4kg of disodium 5'-ribonucleotide, 0.1-0.3kg of five spice powder, and 40g of potassium sorbate, wherein the addition amount of the potassium sorbate is based on sorbic acid. The production technology comprises the following steps of heating the soybean oil, adding the beef, performing stir-frying, adding the ginger, the minced garlic and the five spice powder, performing stir-frying, adding the two vitex chili boiled with water, performing stir-frying, adding the thick broad- |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN106889569A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN106889569A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN106889569A3</originalsourceid><addsrcrecordid>eNrjZLBxSk1N003LSSzLL0pNUXDJL81JzFcoTixNTlVIzEtRKCjKTylNLsnMz1MoSU3OyMvPyU-vVCjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBmYWFpamZpaOxsSoAQDtYzAV</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Beef-flavored Doulao sauce and production technology thereof</title><source>esp@cenet</source><creator>GAN QIUPING</creator><creatorcontrib>GAN QIUPING</creatorcontrib><description>The invention discloses a beef-flavored Doulao sauce and a production technology thereof. 100kg of the beef-flavored Doulao sauce comprises the following raw materials by mass: 33.0-37.0kg of soybean oil, 31.0-33.0kg of two vitex chili boiled with water, 4-6kg of beef, 4.0-4.5kg of sesame paste, 3.8-4.2kg of minced garlic, 3.8-4.2kg of monosodium glutamate, 3.8-4.2kg of ginger, 2.8-3.2kg of a thick broad-bean sauce, 2.3-2.7kg of edible salt, 2.0-2.4kg of white granulated sugar, 1.8-2.2kg of onion oil, 0.8-1.2kg of zanthoxylum oil, 0.2-0.4kg of disodium 5'-ribonucleotide, 0.1-0.3kg of five spice powder, and 40g of potassium sorbate, wherein the addition amount of the potassium sorbate is based on sorbic acid. The production technology comprises the following steps of heating the soybean oil, adding the beef, performing stir-frying, adding the ginger, the minced garlic and the five spice powder, performing stir-frying, adding the two vitex chili boiled with water, performing stir-frying, adding the thick broad-</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170627&DB=EPODOC&CC=CN&NR=106889569A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170627&DB=EPODOC&CC=CN&NR=106889569A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GAN QIUPING</creatorcontrib><title>Beef-flavored Doulao sauce and production technology thereof</title><description>The invention discloses a beef-flavored Doulao sauce and a production technology thereof. 100kg of the beef-flavored Doulao sauce comprises the following raw materials by mass: 33.0-37.0kg of soybean oil, 31.0-33.0kg of two vitex chili boiled with water, 4-6kg of beef, 4.0-4.5kg of sesame paste, 3.8-4.2kg of minced garlic, 3.8-4.2kg of monosodium glutamate, 3.8-4.2kg of ginger, 2.8-3.2kg of a thick broad-bean sauce, 2.3-2.7kg of edible salt, 2.0-2.4kg of white granulated sugar, 1.8-2.2kg of onion oil, 0.8-1.2kg of zanthoxylum oil, 0.2-0.4kg of disodium 5'-ribonucleotide, 0.1-0.3kg of five spice powder, and 40g of potassium sorbate, wherein the addition amount of the potassium sorbate is based on sorbic acid. The production technology comprises the following steps of heating the soybean oil, adding the beef, performing stir-frying, adding the ginger, the minced garlic and the five spice powder, performing stir-frying, adding the two vitex chili boiled with water, performing stir-frying, adding the thick broad-</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBxSk1N003LSSzLL0pNUXDJL81JzFcoTixNTlVIzEtRKCjKTylNLsnMz1MoSU3OyMvPyU-vVCjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBmYWFpamZpaOxsSoAQDtYzAV</recordid><startdate>20170627</startdate><enddate>20170627</enddate><creator>GAN QIUPING</creator><scope>EVB</scope></search><sort><creationdate>20170627</creationdate><title>Beef-flavored Doulao sauce and production technology thereof</title><author>GAN QIUPING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106889569A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GAN QIUPING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GAN QIUPING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Beef-flavored Doulao sauce and production technology thereof</title><date>2017-06-27</date><risdate>2017</risdate><abstract>The invention discloses a beef-flavored Doulao sauce and a production technology thereof. 100kg of the beef-flavored Doulao sauce comprises the following raw materials by mass: 33.0-37.0kg of soybean oil, 31.0-33.0kg of two vitex chili boiled with water, 4-6kg of beef, 4.0-4.5kg of sesame paste, 3.8-4.2kg of minced garlic, 3.8-4.2kg of monosodium glutamate, 3.8-4.2kg of ginger, 2.8-3.2kg of a thick broad-bean sauce, 2.3-2.7kg of edible salt, 2.0-2.4kg of white granulated sugar, 1.8-2.2kg of onion oil, 0.8-1.2kg of zanthoxylum oil, 0.2-0.4kg of disodium 5'-ribonucleotide, 0.1-0.3kg of five spice powder, and 40g of potassium sorbate, wherein the addition amount of the potassium sorbate is based on sorbic acid. The production technology comprises the following steps of heating the soybean oil, adding the beef, performing stir-frying, adding the ginger, the minced garlic and the five spice powder, performing stir-frying, adding the two vitex chili boiled with water, performing stir-frying, adding the thick broad-</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN106889569A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Beef-flavored Doulao sauce and production technology thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T23%3A48%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=GAN%20QIUPING&rft.date=2017-06-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN106889569A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |