CN102342473A - Stewing seasoning and preparation method thereof - Google Patents
Stewing seasoning and preparation method thereof Download PDFInfo
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- CN102342473A CN102342473A CN2011102677484A CN201110267748A CN102342473A CN 102342473 A CN102342473 A CN 102342473A CN 2011102677484 A CN2011102677484 A CN 2011102677484A CN 201110267748 A CN201110267748 A CN 201110267748A CN 102342473 A CN102342473 A CN 102342473A
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- fricassee
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- stewing
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Abstract
The invention discloses a stewing seasoning and a preparation method thereof. The preparation method mainly comprises the following steps of: weighing wild pepper, amomum fruit, clove, truestar anisetree, cassia bark, orange peel, common fennel, fructus crataegi, dahurian angelica root and Chinese ginger serving as raw materials in parts by weight; cleaning and smashing to 200 meshes; and performing microwave drying and sterilization at the temperature 190-210 DEG C for half an hour to obtain a finished product. The stewing seasoning has the advantages of strong seasoning permeation, pure taste, capabilities of puffing processed pork, separating meat from bones and effectively enhancing the meat flavor, short stewing time, long shelf life of long-used soup and the product, capability of keeping meat fresh at high temperature in summer and long-term use of the long-used soup, and is a novel and unique stewing seasoning.
Description
Technical field
The present invention relates to a kind of fricassee material and preparation method thereof, belong to field of food.
Background technology
At present; Mostly the condiment of the marketing is the dried accent raw material of single, because people are difficult to grasp the kind and the quantity of materials in use, have so not only wasted condiment, taste but also has not reached expected effect; Make people feel inconvenience; Also have the people that condiment is assembled the back pack and sell, but the material of these condiment flavor penetration power is poor, sense of taste is light, the fricassee time is long.
Summary of the invention
For abundant fricassee material better is provided, the object of the present invention is to provide a kind of fricassee material and preparation method thereof.
The present invention adopts following technical scheme to achieve these goals:
The fricassee material is characterized in that the weight portion of its constitutive material is: Chinese prickly ash 8-12, fructus amomi 10-14, cloves 1.5-2.5, Chinese anise 1.5-2.5, Chinese cassia tree 18-22, orange peel 18-22, fennel seeds 0.5-1.5, hawthorn 0.5-1.5, root of Dahurain angelica 4-6, galangal 2-4.
Described fricassee material is characterized in that the weight portion of its constitutive material is: Chinese prickly ash 10, fructus amomi 12, cloves 2, Chinese anise 2, Chinese cassia tree 20, orange peel 20, fennel seeds 1, hawthorn 1, the root of Dahurain angelica 5, galangal 3.
The preparation method of described fricassee material is characterized in that may further comprise the steps: the weight portion according to constitutive material takes by weighing each raw material, cleans to be crushed to 200 orders, under 190-210 ℃ of condition of control temperature, carries out the microwave drying sterilization 35-45 minute, packs then.
The preparation method of described fricassee material is characterized in that: the compound water content after the described microwave drying sterilization is 12 7 percent to 1.
Advantage of the present invention:
The present invention not only expects to distinguish the flavor of, and penetration power is strong, sense of taste is pure, can make the human body of processing bulk, take off bone and effectively improve meat perfume (or spice); And fricassee weak point consuming time, long-used soup and goods long shelf-life; Meat is freshness-retained in summer high temperature weather; Long-used soup can use for a long time, is that condiment is used in a kind of novelty and the novel fricassee that shows unique characteristics.
The specific embodiment
Embodiment 1:The fricassee material, the weight portion of its constitutive material is: Chinese prickly ash 10, fructus amomi 12, cloves 2, Chinese anise 2, Chinese cassia tree 20, orange peel 20, fennel seeds 1, hawthorn 1, the root of Dahurain angelica 5, galangal 3.
The preparation method of fricassee material; May further comprise the steps: the weight portion according to constitutive material takes by weighing each raw material; Clean and be crushed to 200 orders, under 200 ℃ of conditions of control temperature, carried out the microwave drying sterilization 35-45 minute; Pack then, the compound water content after the microwave drying sterilization is 12 7 percent to 1.
Embodiment 2:The fricassee material, the weight portion of its constitutive material is: Chinese prickly ash 10, fructus amomi 12, cloves 2, Chinese anise 2, Chinese cassia tree 20, orange peel 20, fennel seeds 1, hawthorn 1, the root of Dahurain angelica 5, galangal 3, genseng 1, pseudo-ginseng 1, oldenlandia diffusa 2, mushroom 3, rhizoma zingiberis 2, sea-buckthorn 5, the root bark of white mulberry 5, Cortex walnut 4.
The preparation method of fricassee material; May further comprise the steps: the weight portion according to constitutive material takes by weighing each raw material; Clean and be crushed to 200 orders, under 200 ℃ of conditions of control temperature, carried out the microwave drying sterilization 35-45 minute; Pack then, the compound water content after the microwave drying sterilization is 12 7 percent to 1.
This prescription fricassee material also has immunity, the disease-prevention health of increasing, promotes longevity, hypotensive effect for reducing fat.
Claims (4)
1. a fricassee material is characterized in that the weight portion of its constitutive material is: Chinese prickly ash 8-12, fructus amomi 10-14, cloves 1.5-2.5, Chinese anise 1.5-2.5, Chinese cassia tree 18-22, orange peel 18-22, fennel seeds 0.5-1.5, hawthorn 0.5-1.5, root of Dahurain angelica 4-6, galangal 2-4.
2. fricassee material according to claim 1 is characterized in that the weight portion of its constitutive material is: Chinese prickly ash 10, fructus amomi 12, cloves 2, Chinese anise 2, Chinese cassia tree 20, orange peel 20, fennel seeds 1, hawthorn 1, the root of Dahurain angelica 5, galangal 3.
3. the preparation method of a fricassee material as claimed in claim 1; It is characterized in that may further comprise the steps: the weight portion according to constitutive material takes by weighing each raw material, cleans to be crushed to 200 orders, under 190-210 ℃ of condition of control temperature; Carried out the microwave drying sterilization 35-45 minute, and packed then.
4. the preparation method of fricassee material according to claim 3 is characterized in that: the compound water content after the described microwave drying sterilization is 12 7 percent to 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102677484A CN102342473B (en) | 2011-09-13 | 2011-09-13 | Stewing seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102677484A CN102342473B (en) | 2011-09-13 | 2011-09-13 | Stewing seasoning and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102342473A true CN102342473A (en) | 2012-02-08 |
| CN102342473B CN102342473B (en) | 2013-05-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102677484A Expired - Fee Related CN102342473B (en) | 2011-09-13 | 2011-09-13 | Stewing seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102342473B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
| CN103519114A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Meat stewing material with mixed natural perfume |
| CN103919099A (en) * | 2013-12-31 | 2014-07-16 | 上海大山合菌物科技股份有限公司 | Meat stewing seasoning and its preparation method |
| CN105077134A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing mutton |
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN106262633A (en) * | 2016-09-22 | 2017-01-04 | 防城港市港口区思达电子科技有限公司 | A kind of quickly fricassee flavor pack |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN107432430A (en) * | 2017-08-28 | 2017-12-05 | 宁夏甏菜文化传播有限公司 | Hypoglycemic stewed chicken, stewed beef material |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
-
2011
- 2011-09-13 CN CN2011102677484A patent/CN102342473B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
| CN103519114A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Meat stewing material with mixed natural perfume |
| CN103919099A (en) * | 2013-12-31 | 2014-07-16 | 上海大山合菌物科技股份有限公司 | Meat stewing seasoning and its preparation method |
| CN103919099B (en) * | 2013-12-31 | 2016-05-18 | 上海大山合菌物科技股份有限公司 | A kind of fricassee flavoring and preparation method thereof |
| CN105077134A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing mutton |
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN106262633A (en) * | 2016-09-22 | 2017-01-04 | 防城港市港口区思达电子科技有限公司 | A kind of quickly fricassee flavor pack |
| CN107432430A (en) * | 2017-08-28 | 2017-12-05 | 宁夏甏菜文化传播有限公司 | Hypoglycemic stewed chicken, stewed beef material |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102342473B (en) | 2013-05-29 |
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Granted publication date: 20130529 Termination date: 20180913 |
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