CN102987170A - Seasoning for manufacturing pork food - Google Patents
Seasoning for manufacturing pork food Download PDFInfo
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- CN102987170A CN102987170A CN2012105942880A CN201210594288A CN102987170A CN 102987170 A CN102987170 A CN 102987170A CN 2012105942880 A CN2012105942880 A CN 2012105942880A CN 201210594288 A CN201210594288 A CN 201210594288A CN 102987170 A CN102987170 A CN 102987170A
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- fructus amomi
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention relates to a seasoning for manufacturing pork food. The seasoning comprises: 60g of anise, 12g of clove, 60g of kaempferol, 12g of while pepper, 45g of radix angelicae, 12g of fructus amomi, 50g of galangal, 40g of amomum tsao-ko, 12g of pepper, 40g of cinnamon, 50g of pericarpium citri reticulatae and 50g of netmeg. The materials are smashed and mixed evenly. The seasoning is used for processing pork, effectively removes fishiness and impurities, increases flavor and color, is strong in penetrating power, and reduces greasiness. The pork manufactured by the seasoning is delicious in taste and easy in nutrition absorption, has various health-care effects, nourishes life and skin, and facilitates health.
Description
Technical field
The invention belongs to the food ingredient technical field, be specifically related to a kind of composite flavouring that charcuterie is used of making.
Background technology
The condiment commonly used of culinary art pork is green onion, ginger, garlic, pepper powder etc. at present, and condiment on the market mostly is single siccative condiment, is difficult to hold kind and the quantity of material when people use.And condiment is tasty slow, takes off the mashed DeGrain of kindred, and mouthfeel is bad, and health-care effect is also not obvious.And the mixed spices of market sale do not carry out special preparation for the characteristics of pork, can not embody the characteristics of pork self.
Summary of the invention
The pork processing condiment of the purpose of this invention is to provide and a kind ofly contain several kinds of Chinese medicinal materials, have health-care effect, taste is good.
Condiment of the present invention is comprised of the raw material of following parts by weight: anistree 1-2 part, cloves 0.2-0.4 part, mountain naphthalene 1-3 part, white pepper 0.2-0.4 part, root of Dahurain angelica 0.5-2 part, fructus amomi 0.2-0.4 part, galingal 1-3 part, tsaoko 0.5-1.5 part, Chinese prickly ash 0.2-0.4 part, cassia bark 0.5-1.5 part, dried orange peel 0.5-1.5 part, nutmeg 0.5-1.5 part.
A kind of concrete component of above-mentioned condiment is as follows: anistree 1.5 parts, and 0.3 part of cloves, 1.5 parts of mountain naphthalenes, 0.3 part of white pepper, 1 part of the root of Dahurain angelica, 0.3 part of fructus amomi, 1.5 parts of galingals, 1 part of tsaoko, 0.3 part in Chinese prickly ash, 1 part on cassia bark, 1 part of dried orange peel, 1 part of nutmeg.
Above-mentioned raw materials gets final product through pulverizing, mixing.Can be used for the stewing of pork, boil, braise in soy sauce, mutton cooked in a chafing pot, the making such as pickle.
It is comparatively soft to the present invention is directed to the pork fiber, and connective tissue is less, contains the characteristics of fat between more flesh in the musculature, and a kind of pork processing condiment that contains multiple spices medicinal ingredient is provided.Condiment of the present invention culinary art can remove the raw meat impurity elimination, and penetration power is strong, and is inside and outside tasty, the color and luster natural health, and tasty flavouring, meat rots and takes off bone, shapeliness, so can make the pork product of making nicier, color, shape are various.
The specific embodiment
The anise of using in the condiment of the present invention has warming yang for dispelling cold, the effect of regulating qi-flowing for relieving pain.Cloves energy warming middle energizer to descend adverse-rising qi is tonified the kidney and support yang.In the mountain naphthalene promoting the circulation of qi temperature, can help digestion pain relieving.The white pepper warming middle energizer to relieve pain, the therapeutic method to keep the adverse qi flowing downward, dissolving phlegm.Can fall apart wind dehumidifying of the root of Dahurain angelica, understand things pain-stopping, detumescence and apocenosis.Fructus amomi has the dampness elimination appetizing, and is warming spleen and stopping diarrha, the antiabortive effect of regulating the flow of vital energy.Galingal energy warming stomach for dispelling cold, pain relieving helps digestion.Tsaoko has in the eliminating dampness temperature, the effect of eliminating phlegm preventing malaria.The Chinese prickly ash warming middle energizer to relieve pain can killing parasites to relieve itshing.It is supporing yang that cassia bark is mended fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation.Dried orange peel has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm function.The nutmeg warming middle energizer to promote qi can relieving diarrhea with astringents.The collocation of above medicinal material is used, and has the various health care functions such as pain relieving, reinforcing spleen to promote digestion, dispelling phlegm and eliminating dampness, stomach-nourishing powder be cold.Cloves gas fragrance is strong, has fragrant pungent.Mountain naphthalene gas perfume (or spice) is special.Nutmeg gas is aromatic strong.Galingal has hyperchromic effect, makes meat naturally hyperchromic, and fructus amomi makes the pyknosis moulding of meat surface, and it is warm and sunny tender that cassia bark can make meat bubble, and dried orange peel has the mashed function of the kindred of taking off.Said components performance synergy reduces greasyly, makes the pork tasty mouthfeel, and nutrition absorbs easily, and is good for health.
The applicant has carried out long-term research in selection and proportioning to the condiment component, has finally determined above-mentioned component and proportioning, thereby has facilitated the present invention.
Below in conjunction with specific embodiment condiment of the present invention is described in further detail.
Embodiment 1
Get anistree 60 grams, cloves 12 grams, mountain naphthalene 60 grams, white pepper 12 grams, the root of Dahurain angelica 45 grams, fructus amomi 12 grams, galingal 50 grams, tsaoko 40 grams, Chinese prickly ash 12 grams, cassia bark 40 grams, dried orange peel 50 grams, nutmeg 50 grams.Make condiment after grinding.
Embodiment 2
Get anistree 40 grams, cloves 8 grams, mountain naphthalene 40 grams, white pepper 8 grams, the root of Dahurain angelica 40 grams, fructus amomi 8 grams, galingal 40 grams, tsaoko 20 grams, Chinese prickly ash 8 grams, cassia bark 20 grams, dried orange peel 40 grams, nutmeg 25 grams.Pulverizing, mixing get final product.
Embodiment 3
Get anistree 60 grams, cloves 12 grams, mountain naphthalene 80 grams, white pepper 12 grams, the root of Dahurain angelica 50 grams, fructus amomi 12 grams, galingal 80 grams, tsaoko 45 grams, Chinese prickly ash 12 grams, cassia bark 45 grams, dried orange peel 40 grams, nutmeg 40 grams.Pulverizing, mixing get final product.
Embodiment 4
Anistree 150 grams, cloves 30 grams, mountain naphthalene 200 grams, white pepper 300 grams, the root of Dahurain angelica 150 grams, fructus amomi 30 grams, galingal 200 grams, tsaoko 150 grams, Chinese prickly ash 30 grams, cassia bark 100 grams, dried orange peel 150 grams, nutmeg 120 grams.Pulverizing, mixing get final product.
Embodiment 5
Anistree 100 grams, cloves 40 grams, mountain naphthalene 100 grams, white pepper 200 grams, the root of Dahurain angelica 100 grams, fructus amomi 40 grams, galingal 150 grams, tsaoko 140 grams, Chinese prickly ash 40 grams, cassia bark 150 grams, dried orange peel 50 grams, nutmeg 100 grams.Pulverizing, mixing get final product.
Utilize the condiment of embodiment 1 to boil pig's feet, get the pig's feet of 300g, put into 500ml water, boil adding 30g condiment continuation poach after 2 minutes.The pig's feet that the result makes is fertile and oiliness, and aromatic flavour, and many people foretaste and give very high evaluation.Utilize the stewed Pig spareribs of condiment of embodiment 2, take weak point, it is effective to take off bone, and meat is tender and lax, and infertile oiliness, meat is aromatic thick.Utilize the bacon of the pickling spices pig streaky pork making of embodiment 4, bright in color, meat flavour Feng Xiang, meat is constant, keeps for a long time fragrance, puts for a long time not bad.
Claims (5)
1. a condiment for preparing charcuterie is characterized in that described condiment is comprised of the raw material of following parts by weight: anistree 1-2 part, cloves 0.2-0.4 part, mountain naphthalene 1-3 part, white pepper 0.2-0.4 part, root of Dahurain angelica 0.5-2 part, fructus amomi 0.2-0.4 part, galingal 1-3 part, tsaoko 0.5-1.5 part, Chinese prickly ash 0.2-0.4 part, cassia bark 0.5-1.5 part, dried orange peel 0.5-1.5 part, nutmeg 0.5-1.5 part.
2. condiment as claimed in claim 1 is characterized in that the composed as follows of described condiment: 1.5 parts of anises, 0.3 part of cloves, 1.5 parts of mountain naphthalenes, 0.3 part of white pepper, 1 part of the root of Dahurain angelica, 0.3 part of fructus amomi, 1.5 parts of galingals, 1 part of tsaoko, 0.3 part in Chinese prickly ash, 1 part on cassia bark, 1 part of dried orange peel, 1 part of nutmeg.
3. claim 1 or the 2 described condiment application in the preparation pork product.
4. pork product, described pork product is with claim 1 or 2 described condiment preparations.
5. be pig's feet, chop such as claim 3 or 4 described pork products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105942880A CN102987170A (en) | 2012-12-31 | 2012-12-31 | Seasoning for manufacturing pork food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105942880A CN102987170A (en) | 2012-12-31 | 2012-12-31 | Seasoning for manufacturing pork food |
Publications (1)
| Publication Number | Publication Date |
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| CN102987170A true CN102987170A (en) | 2013-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105942880A Pending CN102987170A (en) | 2012-12-31 | 2012-12-31 | Seasoning for manufacturing pork food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082763A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Non-greasy stewed pig feet and preparation method thereof |
| CN106262605A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN111543614A (en) * | 2019-02-12 | 2020-08-18 | 固原彭香源调味品有限公司 | Beef stewing seasoning |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1233419A (en) * | 1999-04-29 | 1999-11-03 | 王忠祖 | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material |
| CN1961750A (en) * | 2005-11-08 | 2007-05-16 | 徐雷 | Vacuum flexible packaged sliced stewed pork |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
| CN101637276A (en) * | 2009-08-05 | 2010-02-03 | 泰祥集团技术开发有限公司 | Instant bath chap product and production method thereof |
| US20110274643A1 (en) * | 2010-05-10 | 2011-11-10 | Segetis, Inc. | Fragrant formulations, methods of manufacture thereof and articles comprising the same |
-
2012
- 2012-12-31 CN CN2012105942880A patent/CN102987170A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1233419A (en) * | 1999-04-29 | 1999-11-03 | 王忠祖 | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material |
| CN1961750A (en) * | 2005-11-08 | 2007-05-16 | 徐雷 | Vacuum flexible packaged sliced stewed pork |
| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
| CN101637276A (en) * | 2009-08-05 | 2010-02-03 | 泰祥集团技术开发有限公司 | Instant bath chap product and production method thereof |
| US20110274643A1 (en) * | 2010-05-10 | 2011-11-10 | Segetis, Inc. | Fragrant formulations, methods of manufacture thereof and articles comprising the same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082763A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Non-greasy stewed pig feet and preparation method thereof |
| CN106262605A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN111543614A (en) * | 2019-02-12 | 2020-08-18 | 固原彭香源调味品有限公司 | Beef stewing seasoning |
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Application publication date: 20130327 |