CN102273603A - Condiment of meat with pickled peppers - Google Patents
Condiment of meat with pickled peppers Download PDFInfo
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- CN102273603A CN102273603A CN2011102096679A CN201110209667A CN102273603A CN 102273603 A CN102273603 A CN 102273603A CN 2011102096679 A CN2011102096679 A CN 2011102096679A CN 201110209667 A CN201110209667 A CN 201110209667A CN 102273603 A CN102273603 A CN 102273603A
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Abstract
The invention discloses a condiment of meat with pickled peppers. The condiment of meat with pickled peppers is characterized by comprising 100 to 150 parts by weight of peanut oil, 3 to 5 parts by weight of of salt, 5 to 15 parts by weight of chicken essence, 100 to 150 parts by weight of pickled peppers, 2 to 5 parts by weight of Chinese prickly ash, 5 to 10 parts by weight of dry red peppers, 20 to 30 parts by weight of pickled ginger, 5 to 15 parts by weight of garlic, 10 to 15 parts by weight of yellow rice wine, 0.2 to 0.5 parts by weight of myrcia, 0.5 to 1 part by weight of fennel, 0.5 to 1 part by weight of rhizoma kaempferiae, and 2 to 8 parts by weight of white sugar. The condiment of meat with pickled peppers adopts excellent materials. Through being added with the condiment, meat with pickled peppers is excellent in color, flavor, taste and shape and thus is an excellent Sichuan dish, wherein a saline taste, a pungent taste, a sour flavor, a sweet taste and a fresh taste is neutral; a pickled pepper flavor is pronounced; and a taste is pure. The condiment of meat with pickled peppers can be used conveniently and is suitable for household use very much.
Description
Technical field
The present invention relates to flavouring, more specifically relate to a kind of flavouring that steeps green pepper meat.
Background technology
Flavouring is meant the color that can increase dish, promotes appetite, is of value to the accesary foods of health.Its major function is to promote the vegetable quality, satisfies consumer's sense organ needs, thereby stimulates appetite, and promotes health.Being sense of taste by flavouring feels and can be divided into: several classes such as saline taste flavouring, sweet taste flavouring, bitter taste flavouring, pungent flavor product, tart flavour flavouring, delicate flavour flavouring, fragrance flavouring.Pork is the mainly edible meats of common people, and the raw material of cooking pork is also a lot, and the taste of cooking out is also a lot.Bubble green pepper series dish is more representative in the Sichuan cuisine, also is the welcome that relatively is subjected to people.The seasoning finished product that some bubble green pepper dishes are also arranged in the market, still, because the batching difference of bubble green pepper dish, the length that the local flavor of the bubble green pepper dish of producing also respectively has respectively has it short, and effect is general.The applicant is engaged in Sichuan cuisine and makes decades, travels widely for many years, has accumulated abundant making bubble green pepper meat experience, now through repeatedly test, work out a kind of flavouring of bubble green pepper meat effective and easy to use, be disclosed in generation, to satisfy users' needs.
Summary of the invention
Purpose of the present invention: a kind of flavouring that steeps green pepper meat is provided.
Technical scheme of the present invention is: a kind of flavouring that steeps green pepper meat is characterized in that it is made up of the raw material of following weight portion: peanut oil 100-150 part; Salt 3-5 part; Chickens' extract 5-15 part; Bubble hot pepper 100-150 part; Chinese prickly ash 2-5 part; Extra dry red wine hot pepper 5-10 part; Bubble ginger 20-30 part; Garlic 5-15 part; Yellow rice wine 10-15 part; Spiceleaf 0.2-0.5 part; Little fennel 0.5-1 part; Kaempferia galamga 0.5-1 part; White sugar 2-8 part.
The flavouring of described bubble green pepper meat can be made up of the raw material of following weight portion: 100 parts of peanut oil; 3 parts of salt; 5 parts of chickens' extracts; 100 parts of bubble hot peppers; 2 parts in Chinese prickly ash; 5 parts of extra dry red wine hot peppers; 20 parts of bubble ginger; 5 parts of garlics; 10 parts of yellow rice wine; 0.2 part of spiceleaf; 0.5 part of little fennel; 0.5 part of kaempferia galamga; 2 parts of white sugar.
The flavouring of described bubble green pepper meat also can be made up of the raw material of following weight portion: 150 parts of peanut oil; 5 parts of salt; 15 parts of chickens' extracts; 150 parts of bubble hot peppers; 5 parts in Chinese prickly ash; 10 parts of extra dry red wine hot peppers; 30 parts of bubble ginger; 15 parts of garlics; 15 parts of yellow rice wine; 0.5 part of spiceleaf; 1 part of little fennel; 1 part of kaempferia galamga; 8 parts of white sugar.
The flavouring of described bubble green pepper meat, it is preferable to form effect by the raw material of following weight portion: 130 parts of peanut oil; 4 parts of salt; 12 parts of chickens' extracts; 130 parts of bubble hot peppers; 4 parts in Chinese prickly ash; 8 parts of extra dry red wine hot peppers; 25 parts of bubble ginger; 10 parts of garlics; 11 parts of yellow rice wine; 0.3 part of spiceleaf; 0.6 part of little fennel; 0.7 part of kaempferia galamga; 5 parts of white sugar.
In the flavouring of this bubble green pepper meat, saline taste condiment be salt, the bubble hot pepper, the bubble ginger be composited; Sweet taste condiment is white sugar; Tart flavour condiment is bubble hot pepper, bubble ginger; Pungent condiment is extra dry red wine hot pepper, bubble ginger, bubble hot pepper, garlic, Chinese prickly ash; Delicate flavour and flavor seasoning are chickens' extract, spiceleaf, little fennel, kaempferia galamga, yellow rice wine.
Raw material in the flavouring of this bubble green pepper meat all can be purchased on market, and wherein pork should be advisable with lean pork taken under the spinal column of a hog.
The flavouring preparation method of this bubble green pepper meat: be equipped with raw material by weight, will steep hot pepper, Chinese prickly ash, extra dry red wine hot pepper, bubble ginger, garlic, spiceleaf, little fennel, kaempferia galamga fragmentation; Peanut oil is put into pot burn heat, put into bubble hot pepper, Chinese prickly ash, extra dry red wine hot pepper earlier, steep ginger, the frying of garlic moderate heat about 1-2 minute, again spiceleaf, little fennel, kaempferia galamga are gone into pot and fry fragrantly, put into salt, chickens' extract, white sugar, yellow rice wine frying at last and form the useable glass that cools bottle or thin aluminum bag packing.
The flavouring using method of this bubble green pepper meat: earlier the pork about 800 grams is cleaned, be cut to shredded meat or meat cubelets, burn heat with putting into pot about peanut oil 100 grams again, add the 150 gram left and right sides fryings of this flavouring then for a moment, fragrance to be gone out, it is extremely ripe with frying to add the pork that cuts again, plays pot and can put into an amount of shallot, i.e. edible according to the personal like.
Beneficial effect of the present invention: the raw material selection is superior in the flavouring of bubble green pepper meat of the present invention, the good merchantable brand that its color of bubble green pepper meat of producing, shape are Sichuan cuisine, saline taste, pungent, tart flavour, sweet taste, delicate flavour are arranged in pairs or groups moderate, and bubble green pepper local flavor is outstanding, good taste.This flavouring is easy to use, is very suitable for family and uses.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of flavouring that steeps green pepper meat, it is made up of the raw material of following weight in grams: peanut oil 100 grams; Salt 3 grams; Chickens' extract 5 grams; Bubble hot pepper 100 grams; Chinese prickly ash 2 grams; Extra dry red wine hot pepper 5 grams; Bubble ginger 20 grams; Garlic 5 grams; Yellow rice wine 10 grams; Spiceleaf 0.2 gram; Little fennel 0.5 gram; Kaempferia galamga 0.5 gram; White sugar 2 grams.
Embodiment 2
A kind of flavouring that steeps green pepper meat, it is made up of the raw material of following weight in grams: peanut oil 150 grams; Salt 5 grams; Chickens' extract 15 grams; Bubble hot pepper 150 grams; Chinese prickly ash 5 grams; Extra dry red wine hot pepper 10 grams; Bubble ginger 30 grams; Garlic 15 grams; Yellow rice wine 15 grams; Spiceleaf 0.5 gram; Little fennel 1 gram; Kaempferia galamga 1 gram; White sugar 8 grams.
Embodiment 3
A kind of flavouring that steeps green pepper meat, it is made up of the raw material of following weight in grams: peanut oil 130 grams; Salt 4 grams; Chickens' extract 12 grams; Bubble hot pepper 130 grams; Chinese prickly ash 4 grams; Extra dry red wine hot pepper 8 grams; Bubble ginger 25 grams; Garlic 10 grams; Yellow rice wine 11 grams; Spiceleaf 0.3 gram; Little fennel 0.6 gram; Kaempferia galamga 0.7 gram; White sugar 5 grams.
Claims (4)
1. a flavouring that steeps green pepper meat is characterized in that, it is made up of the raw material of following weight portion: peanut oil 100-150 part; Salt 3-5 part; Chickens' extract 5-15 part; Bubble hot pepper 100-150 part; Chinese prickly ash 2-5 part; Extra dry red wine hot pepper 5-10 part; Bubble ginger 20-30 part; Garlic 5-15 part; Yellow rice wine 10-15 part; Spiceleaf 0.2-0.5 part; Little fennel 0.5-1 part; Kaempferia galamga 0.5-1 part; White sugar 2-8 part.
2. by the flavouring of the described bubble of claim 1 green pepper meat, it is characterized in that it is made up of the raw material of following weight portion: 100 parts of peanut oil; 3 parts of salt; 5 parts of chickens' extracts; 100 parts of bubble hot peppers; 2 parts in Chinese prickly ash; 5 parts of extra dry red wine hot peppers; 20 parts of bubble ginger; 5 parts of garlics; 10 parts of yellow rice wine; 0.2 part of spiceleaf; 0.5 part of little fennel; 0.5 part of kaempferia galamga; 2 parts of white sugar.
3. by the flavouring of the described bubble of claim 1 green pepper meat, it is characterized in that it is made up of the raw material of following weight portion: 150 parts of peanut oil; 5 parts of salt; 15 parts of chickens' extracts; 150 parts of bubble hot peppers; 5 parts in Chinese prickly ash; 10 parts of extra dry red wine hot peppers; 30 parts of bubble ginger; 15 parts of garlics; 15 parts of yellow rice wine; 0.5 part of spiceleaf; 1 part of little fennel; 1 part of kaempferia galamga; 8 parts of white sugar.
4. by the flavouring of the described bubble of claim 1 green pepper meat, it is characterized in that it is made up of the raw material of following weight portion: 130 parts of peanut oil; 4 parts of salt; 12 parts of chickens' extracts; 130 parts of bubble hot peppers; 4 parts in Chinese prickly ash; 8 parts of extra dry red wine hot peppers; 25 parts of bubble ginger; 10 parts of garlics; 11 parts of yellow rice wine; 0.3 part of spiceleaf; 0.6 part of little fennel; 0.7 part of kaempferia galamga; 5 parts of white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102096679A CN102273603A (en) | 2011-07-22 | 2011-07-22 | Condiment of meat with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102096679A CN102273603A (en) | 2011-07-22 | 2011-07-22 | Condiment of meat with pickled peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102273603A true CN102273603A (en) | 2011-12-14 |
Family
ID=45099592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102096679A Pending CN102273603A (en) | 2011-07-22 | 2011-07-22 | Condiment of meat with pickled peppers |
Country Status (1)
| Country | Link |
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| CN (1) | CN102273603A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330217A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Processing method for pigskin with pickled peppers |
| CN103431455A (en) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
-
2011
- 2011-07-22 CN CN2011102096679A patent/CN102273603A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330217A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Processing method for pigskin with pickled peppers |
| CN103431455A (en) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN103431455B (en) * | 2013-07-25 | 2015-06-24 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Li Chaoyun Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Li Chaoyun Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111214 |