CN103652790A - Formula for white marinade used for pot-stewed food - Google Patents
Formula for white marinade used for pot-stewed food Download PDFInfo
- Publication number
- CN103652790A CN103652790A CN201310659975.0A CN201310659975A CN103652790A CN 103652790 A CN103652790 A CN 103652790A CN 201310659975 A CN201310659975 A CN 201310659975A CN 103652790 A CN103652790 A CN 103652790A
- Authority
- CN
- China
- Prior art keywords
- grams
- white
- formula
- pot
- marinade
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract description 7
- 235000015090 marinades Nutrition 0.000 title abstract 4
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013882 gravy Nutrition 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 6
- 235000013527 bean curd Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 210000004317 gizzard Anatomy 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 210000003739 neck Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a formula for a white marinade used for pot-stewed food. The formula comprises the following spices by weight: 15 g of anise, 10 g of cassia bark, 30 g of ginger, 40 g of yellow rice wine, 30 g of chive, 20 g of dried orange peel, 10 g of Chinese prickly ash, 5 g of licorice, 4 g of dry red pepper, 40 g of salt, 18 g of fennel, 5 g of Alpiniae katsumadai Hayata, 6 g of monosodium glutamate, 10 g of clove, 8 g of dahurian angelica root, 6 g of tsaoko fruit, 3 g of cumin and 100 g of white soy. The formula for the white marinade in the invention is applicable to marinating of meat dishes like duck necks, duck wings, duck gizzards, strip bean curd and eggs and can meet pursuit for taste of food, and food stewed with the white marinade maintains its original color; and dishes prepared with the spices are fresh, fragrant and tasty and have aromatic odor, oily appearance and bitter-fresh and unique taste.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to the white thick gravy formula of a kind of pot-stewed meat or fowl.
Background technology
Spices is the condiment of making pot-stewed meat or fowl, generally refers to the Chinese medicine spices of making bittern.Halogen material has strong fragranced, can remove the smelling of fish or mutton taste of raw-food material, and increases the function of the fragrance of food.Spices has had the history of thousands of years in China, existing spices is of a great variety, has nothing in common with each other, and how according to family member's taste, to modulate different spices, becomes the problem that housewife will face.
Summary of the invention
The technical problem to be solved in the present invention is to provide the white thick gravy formula of a kind of pot-stewed meat or fowl, and it is simple that it has preparation method, unique flavor.
The white thick gravy formula of pot-stewed meat or fowl, described perfume composition and separately weight are: anistree 15 grams, 10 grams, cassia bark, 30 grams, ginger, 40 grams of yellow rice wine, 30 grams of chives, 20 grams of dried orange peels, 10 grams, Chinese prickly ash, 5 grams, Radix Glycyrrhizae, 4 grams of chilli, 40 grams of salt, 18 grams, fennel, 5 grams of Amomum globosum loureiros, 6 grams of monosodium glutamates, 10 grams of cloves, 8 grams of the roots of Dahurain angelica, 6 grams of tsaokos, 3 grams of cumins, 100 grams of bechamels.
Each component in spices is mixed, pack in gauze bag, tighten sack, for modulating halogen soup.
Beneficial effect of the present invention is: halogen material formula of the present invention is applicable to the stew in soy sauce of meat dish, as duck neck, duck wing, duck bacterium, bar bean curd, egg etc., can meet food taste pursuit, the food that institute's halogen boils maintains primary colors, the dish of making of spices of the present invention, fresh perfume (or spice) is good to eat, during fragrance is glossy, salty, is with fresh, special taste.
The specific embodiment
The invention provides the white thick gravy formula of a kind of pot-stewed meat or fowl:
The white thick gravy formula of pot-stewed meat or fowl, described perfume composition and separately weight are: anistree 15 grams, 10 grams, cassia bark, 30 grams, ginger, 40 grams of yellow rice wine, 30 grams of chives, 20 grams of dried orange peels, 10 grams, Chinese prickly ash, 5 grams, Radix Glycyrrhizae, 4 grams of chilli, 40 grams of salt, 18 grams, fennel, 5 grams of Amomum globosum loureiros, 6 grams of monosodium glutamates, 10 grams of cloves, 8 grams of the roots of Dahurain angelica, 6 grams of tsaokos, 3 grams of cumins, 100 grams of bechamels.
Bechamel and yellow rice wine are first poured in pot and boiled after 30 minutes, each component in above-mentioned spices is mixed, pack in gauze bag, tighten sack, for modulating halogen soup.
Claims (2)
1. the white thick gravy formula of pot-stewed meat or fowl, it is characterized in that described perfume composition and separately weight be: anistree 15 grams, 10 grams, cassia bark, 30 grams, ginger, 40 grams of yellow rice wine, 30 grams of chives, 20 grams of dried orange peels, 10 grams, Chinese prickly ash, 5 grams, Radix Glycyrrhizae, 4 grams of chilli, 40 grams of salt, 18 grams, fennel, 5 grams of Amomum globosum loureiros, 6 grams of monosodium glutamates, 10 grams of cloves, 8 grams of the roots of Dahurain angelica, 6 grams of tsaokos, 3 grams of cumins, 100 grams of bechamels.
2. the white thick gravy formula of pot-stewed meat or fowl according to claim 1, is characterized in that each component in spices to mix, and packs in gauze bag, tightens sack, for modulating halogen soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310659975.0A CN103652790A (en) | 2013-12-09 | 2013-12-09 | Formula for white marinade used for pot-stewed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310659975.0A CN103652790A (en) | 2013-12-09 | 2013-12-09 | Formula for white marinade used for pot-stewed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652790A true CN103652790A (en) | 2014-03-26 |
Family
ID=50292509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310659975.0A Pending CN103652790A (en) | 2013-12-09 | 2013-12-09 | Formula for white marinade used for pot-stewed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652790A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN104872714A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Recipe of brine seasoning for sauced spiced duck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077860A (en) * | 1992-09-07 | 1993-11-03 | 张建祥 | Preparing method for liquid condiment |
| CN102090603A (en) * | 2009-12-11 | 2011-06-15 | 陈晓萍 | Novel seasoning powder |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
-
2013
- 2013-12-09 CN CN201310659975.0A patent/CN103652790A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077860A (en) * | 1992-09-07 | 1993-11-03 | 张建祥 | Preparing method for liquid condiment |
| CN102090603A (en) * | 2009-12-11 | 2011-06-15 | 陈晓萍 | Novel seasoning powder |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 王玲虹等: "以中草药为调料制售熟食卤菜的现状与对策", 《现代预防医学》, vol. 29, no. 4, 31 August 2002 (2002-08-31), pages 582 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN104000156B (en) * | 2014-05-05 | 2015-10-28 | 武汉轻工大学 | A kind of less salt duck neck halogen material soup and preparation method thereof and application |
| CN104872714A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Recipe of brine seasoning for sauced spiced duck |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |