CN101088416A - Making process of red salty sauce for pot-stewed meat dish - Google Patents
Making process of red salty sauce for pot-stewed meat dish Download PDFInfo
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- CN101088416A CN101088416A CNA2006100447415A CN200610044741A CN101088416A CN 101088416 A CN101088416 A CN 101088416A CN A2006100447415 A CNA2006100447415 A CN A2006100447415A CN 200610044741 A CN200610044741 A CN 200610044741A CN 101088416 A CN101088416 A CN 101088416A
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Abstract
The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.
Description
Technical field
The present invention relates to a kind of preparation method of pot-stewed meat or fowl red salty sauce.
Background technology
Thick gravy is meant that use halogen for many years boils the soup juice of fowl, meat, also is long-used soup.The time that long-used soup is preserved is long more, and aromatic substance is abundant more, and fragrance is dense more, and delicate flavour is big more, and the carnivorous local flavor that boiling goes out is more beautiful.Thick gravy generally is divided into red halogen and white halogen.Owing to added coloured condiment such as soy sauce, fried sugar, red yeast rice,, be suitable for raiseeing the stew in soy sauce of meat, livestock and poultry offal, duck and bean product in the red halogen so the finished product color and luster that stew in soy sauce goes out is reddish brown shinny; Then only add colourless condiment in the white halogen, so the simple and elegant light of finished product color and luster is suitable for the stew in soy sauces of aquatic products, chicken, vegetables.Certainly also there are many raw materials both can red halogen, again halogen in vain.And along with changes of seasons, vegetable also need adopt different stew in soy sauce methods.For example during the broiling summer, people need the spiced and stewed food that color and luster is simple and elegant, taste is salubrious, so be many with white halogen summer, and the red halogen of then many employings autumn and winter.But generally speaking, the scope of application of red halogen is more extensive than white halogen, and kind is also more, and can adopt throughout the year.The consumption of spices, salt, soy sauce is wanted suitably during preparation, and spices is too much, becomes the dish flavour of a drug big, and color and luster is black partially; Spices becomes the dish insufficient fragrance very little.Salt is too much, becomes dish except that taste " extremely salty ", also can make into dish deflation, shrivelled; Salt very little, Cheng Caixian fragrance is outstanding.Soy sauce is too many, and the finished product look black is ugly; Soy sauce very little, taste is delicious inadequately.
Summary of the invention
Raw material of the present invention is made up of following ingredients: anise, cassia bark, dried orange peel, cloves, kaempferia galamga, Chinese prickly ash, fennel, spiceleaf, galingal, tsaoko, Radix Glycyrrhizae, chilli, chive, ginger, piece candy, yellow rice wine, quality sauce, fried sugar, refined salt, hot peanut oil, monosodium glutamate, bone soup are formed, and it is characterized in that it is to be prepared from by the following weight proportion raw material:
Anistree 20 gram cassia barks, 20 gram dried orange peels, 50 grams
How 20 gram Chinese prickly ashes 20 restrain cloves 8 Keshans
Fennel 15 gram spiceleafs 20 gram galingals 20 grams
5 Radix Glycyrrhizaes of tsaoko, 15 gram chillis, 100 grams
Chive 150 gram gingers 150 gram piece candies 250 grams
Yellow rice wine 1000 gram quality sauce 500 gram fried sugars 50 grams
The hot peanut oil 250 gram monosodium glutamates of refined salt 200 grams 100 grams
12 kilograms of bone soup
Specific implementation method
Further specify the present invention below in conjunction with embodiment:
Embodiment:
1. by following weight proportion buying raw material:
Anistree 20 gram cassia barks, 20 gram dried orange peels, 50 grams
How 20 gram Chinese prickly ashes 20 restrain cloves 8 Keshans
Fennel 15 gram spiceleafs 20 gram galingals 20 grams
5 Radix Glycyrrhizaes of tsaoko, 15 gram chillis, 100 grams
Chive 150 gram gingers 150 gram piece candies 250 grams
Yellow rice wine 1000 gram quality sauce 500 gram fried sugars 50 grams
The hot peanut oil 250 gram monosodium glutamates of refined salt 200 grams 100 grams
12 kilograms of bone soup
2. tsaoko is clapped with cutter and is split, cassia bark knife back knock fritter, and Radix Glycyrrhizae is cut into sheet, and chive is tying-in, and ginger is clapped pine with cutter, and pimiento is dried cuts into chunks.
3. with anise, cassia bark, dried orange peel, cloves, kaempferia galamga, Chinese prickly ash, fennel, spiceleaf, tsaoko, galingal, Radix Glycyrrhizae, pimiento do in the sachet of packing into together, and sack fastens.
4. sachet, green onion knot, ginger piece, piece candy, yellow rice wine, soy sauce, fried sugar, refined salt, ripe peanut oil, monosodium glutamate, bone soup are put into the halogen pot together, mix well and get final product.
Claims (2)
1. the preparation method of a pot-stewed meat or fowl red salty sauce is characterized in that it is to be prepared from by the following weight proportion raw material:
Anistree 20 gram cassia barks, 20 gram dried orange peels, 50 grams
How 20 gram Chinese prickly ashes 20 restrain cloves 8 Keshans
Fennel 15 gram spiceleafs 20 gram galingals 20 grams
5 Radix Glycyrrhizaes of tsaoko, 15 gram chillis, 100 grams
Chive 150 gram gingers 150 gram piece candies 250 grams
Yellow rice wine 1000 gram quality sauce 500 gram fried sugars 50 grams
The hot peanut oil 250 gram monosodium glutamates of refined salt 200 grams 100 grams
12 kilograms of bone soup
2. the preparation method of a pot-stewed meat or fowl red salty sauce is characterized in that by following method preparation:
(1) by following weight proportion buying raw material:
Anistree 20 gram cassia barks, 20 gram dried orange peels, 50 grams
How 20 gram Chinese prickly ashes 20 restrain cloves 8 Keshans
Fennel 15 gram spiceleafs 20 gram galingals 20 grams
5 Radix Glycyrrhizaes of tsaoko, 15 gram chillis, 100 grams
Chive 150 gram gingers 150 gram piece candies 250 grams
Yellow rice wine 1000 gram quality sauce 500 gram fried sugars 50 grams
The hot peanut oil 250 gram monosodium glutamates of refined salt 200 grams 100 grams
12 kilograms of bone soup
(2) tsaoko is clapped with cutter and is split, cassia bark knife back knock fritter, and Radix Glycyrrhizae is cut into sheet, and chive is tying-in, and ginger is clapped pine with cutter, and pimiento is dried cuts into chunks.
(3) with anise, cassia bark, dried orange peel, cloves, kaempferia galamga, Chinese prickly ash, fennel, spiceleaf, tsaoko, galingal, Radix Glycyrrhizae, pimiento do in the sachet of packing into together, and sack fastens.
(4) sachet, green onion knot, ginger piece, piece candy, yellow rice wine, soy sauce, fried sugar, refined salt, ripe peanut oil, monosodium glutamate, bone soup are put into the halogen pot together, mix well and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100447415A CN101088416A (en) | 2006-06-16 | 2006-06-16 | Making process of red salty sauce for pot-stewed meat dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100447415A CN101088416A (en) | 2006-06-16 | 2006-06-16 | Making process of red salty sauce for pot-stewed meat dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101088416A true CN101088416A (en) | 2007-12-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100447415A Pending CN101088416A (en) | 2006-06-16 | 2006-06-16 | Making process of red salty sauce for pot-stewed meat dish |
Country Status (1)
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| CN (1) | CN101088416A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187912A (en) * | 2011-06-24 | 2011-09-21 | 扬州大学 | Method for preparing fermentation type braised ready-to-eat dried bean curd |
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
| CN103099172A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of marinated dish |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN103385487A (en) * | 2013-07-12 | 2013-11-13 | 青海省畜牧兽医科学院 | Processing method of braised yak meat |
| CN103598600A (en) * | 2013-10-31 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Beef product capable of dispelling wind and cold, and preparation method thereof |
| CN103876172A (en) * | 2014-04-11 | 2014-06-25 | 陈斌 | Marinated pork trotter |
| CN104489594A (en) * | 2014-08-06 | 2015-04-08 | 临沂大学 | Mutton marinating flavor and mutton marinating process using same |
| CN105145866A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method for spiced dried bean curds |
| CN106376902A (en) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | Red bittern formula for preparing bittern products, and red bittern manufacturing method |
| CN106539044A (en) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品（集团）有限公司 | A kind of preparation technology of Fried peanuts |
| CN110495597A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of paste flavor brine |
| CN112715861A (en) * | 2021-01-28 | 2021-04-30 | 贵州南山婆食品加工有限公司 | Aseptic production process for marinating poultry meat |
-
2006
- 2006-06-16 CN CNA2006100447415A patent/CN101088416A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102187912B (en) * | 2011-06-24 | 2012-11-28 | 扬州大学 | Method for preparing fermentation type braised ready-to-eat dried bean curd |
| CN102187912A (en) * | 2011-06-24 | 2011-09-21 | 扬州大学 | Method for preparing fermentation type braised ready-to-eat dried bean curd |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
| CN103099172A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of marinated dish |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN103190634B (en) * | 2013-04-23 | 2013-12-04 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103385487A (en) * | 2013-07-12 | 2013-11-13 | 青海省畜牧兽医科学院 | Processing method of braised yak meat |
| CN103598600A (en) * | 2013-10-31 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Beef product capable of dispelling wind and cold, and preparation method thereof |
| CN103876172A (en) * | 2014-04-11 | 2014-06-25 | 陈斌 | Marinated pork trotter |
| CN104489594A (en) * | 2014-08-06 | 2015-04-08 | 临沂大学 | Mutton marinating flavor and mutton marinating process using same |
| CN105145866A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method for spiced dried bean curds |
| CN106376902A (en) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | Red bittern formula for preparing bittern products, and red bittern manufacturing method |
| CN106539044A (en) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品（集团）有限公司 | A kind of preparation technology of Fried peanuts |
| CN110495597A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of paste flavor brine |
| CN112715861A (en) * | 2021-01-28 | 2021-04-30 | 贵州南山婆食品加工有限公司 | Aseptic production process for marinating poultry meat |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071219 |