CN103689504A - Sauced-meat fragrant paste and preparation method thereof - Google Patents
Sauced-meat fragrant paste and preparation method thereof Download PDFInfo
- Publication number
- CN103689504A CN103689504A CN201210365792.3A CN201210365792A CN103689504A CN 103689504 A CN103689504 A CN 103689504A CN 201210365792 A CN201210365792 A CN 201210365792A CN 103689504 A CN103689504 A CN 103689504A
- Authority
- CN
- China
- Prior art keywords
- preparation
- balm
- sauced
- fructus
- hawthorn
- 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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a flavoring, and particularly relates to sauced-meat fragrant paste and a preparation method thereof. Raw materials of the sauced-meat fragrant paste comprise cogongrass rhizome, amomum fruit, hawthorn, cumin, cassia, bitter cardamom, food grains other than the five cereals, clove, dried orange peel, malt, monosodium glutamate, chicken essence, and the like. The preparation method includes mixing and smashing the raw materials, stirring uniformly, adding the mixture into boiled salad oil, adding the monosodium glutamate and the chicken essence under stirring to prepare the fragrant paste, enclosing the fragrant paste in a sterilized plastic bag, sealing and packaging.
Description
Technical field
A kind of sauced meat balm and preparation method thereof, relates to a kind of condiment.
Background technology
Current seasoning of pork cooked in soy sauce is on the market all formulated with flavouring and some cooking flavours substantially, can only meet basic seasoning function.
Summary of the invention
The problem to be solved in the present invention provides a kind of basic seasoning function that can meet for above deficiency exactly, has again the sauced meat balm of Chinese medicine delicate fragrance glycol taste.
The present invention adopts Fructus Hordei Germinatus, hawthorn to make raw material preparation sauced meat balm, and the sauced meat that makes to pickle out has the health-care effect of Fructus Hordei Germinatus, hawthorn.Compared with prior art the present invention has following beneficial effect: the Chinese medicine of the selected seasoning of the present invention and health-care effect adopts Fructus Hordei Germinatus, hawthorn to make raw material preparation sauced meat balm, and the sauced meat that makes to pickle out has the health-care effect of Fructus Hordei Germinatus, hawthorn.Make it there is the middle taste of Chinese medicine village delicate fragrance glycol, meet the different demands in people's sense of taste.The sauced meat meat pickling out is bronzing, and color and luster is vivid, high resilience, and the degree of saltiness is agreeable to the taste, sauce is aromatic strongly fragrant, and old children is all suitable.
Technical scheme:
Sauced meat balm of the present invention comprises the raw material of following weight portion: cogongrass rhizome 1-3, fructus amomi, hawthorn 1-3, cumin, fructus alpiniae oxyphyllae 1-3, hundred seeds, cloves 2-4 cassia bark 1-2, dried orange peel 2-4, dessert almond 1-3, Fructus Hordei Germinatus 2-4, rhizoma zingiberis 2-4, Chinese prickly ash 5-7, aniseed 5-10, fennel seeds 5-10, pepper 5-10.Its preparation method comprises the following steps: its preparation method comprises above raw material co-grinding, stirs, and mixture is put into the salad oil of boiling, add while stirring monosodium glutamate, chickens' extract, make balm, finally balm is packed in the polybag after sterilizing, sealing packing.
The specific embodiment: take raw material by following weight portion: cogongrass rhizome 1-3, fructus amomi, hawthorn 1-3, cumin 0.5-1, fructus alpiniae oxyphyllae 1-3, hundred seed 1-3, cloves 2-4, dried orange peel 2-4, dessert almond 1-3, Fructus Hordei Germinatus 2-4, cassia bark 1-2, rhizoma zingiberis 2-4, Chinese prickly ash 5-10, aniseed 5-10, fennel seeds 5-10.
Its preparation method comprises the following steps:
Get cogongrass rhizome 1-3, fructus amomi, hawthorn 1-3, cumin 0.5-1, fructus alpiniae oxyphyllae 1-3, hundred seed 1-3, cloves 2-4, dried orange peel 2-4, dessert almond 1-3, Fructus Hordei Germinatus 2-4, cassia bark 1-2, rhizoma zingiberis 2-4, Chinese prickly ash 5-10, aniseed 5-10, fennel seeds 5-10 co-grinding, stir, mixture is put into the salad oil of boiling, add while stirring monosodium glutamate, chickens' extract, make balm, finally balm is packed in the polybag after sterilizing into sealing, packing.
Claims (2)
1. sauced meat balm and preparation method thereof, is characterized in that comprising the raw material of following weight portion:
Cogongrass rhizome 1-3, fructus amomi, hawthorn 1-3, cumin 0.5-1, cassia bark 1-2, fructus alpiniae oxyphyllae 1-3, hundred seed 1-3, cloves 2-4, dried orange peel 2-4, dessert almond 1-3, Fructus Hordei Germinatus 2-4, rhizoma zingiberis 2-4, Chinese prickly ash 5-10, aniseed 5-10, fennel seeds 5-10.
2. the preparation method of sauced meat balm according to claim 1, is characterized in that comprising the following steps:
Raw material cogongrass rhizome, fructus amomi, hawthorn, cumin, cassia bark, fructus alpiniae oxyphyllae, hundred seeds, cloves, dried orange peel, Fructus Hordei Germinatus, monosodium glutamate, chickens' extract etc.Its preparation method comprises above raw material co-grinding, stirs, and mixture is put into the salad oil of boiling, and adds while stirring monosodium glutamate, chickens' extract, makes balm, finally balm is packed in the polybag after sterilizing into sealing packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210365792.3A CN103689504A (en) | 2012-09-28 | 2012-09-28 | Sauced-meat fragrant paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210365792.3A CN103689504A (en) | 2012-09-28 | 2012-09-28 | Sauced-meat fragrant paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689504A true CN103689504A (en) | 2014-04-02 |
Family
ID=50351292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210365792.3A Pending CN103689504A (en) | 2012-09-28 | 2012-09-28 | Sauced-meat fragrant paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689504A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489743A (en) * | 2014-11-25 | 2015-04-08 | 安徽香泽源食品有限公司 | Marinade extract used for preparing marinated beef and preparation method thereof |
| CN108576750A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of preparation method of sauced meat seasoning |
-
2012
- 2012-09-28 CN CN201210365792.3A patent/CN103689504A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489743A (en) * | 2014-11-25 | 2015-04-08 | 安徽香泽源食品有限公司 | Marinade extract used for preparing marinated beef and preparation method thereof |
| CN108576750A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of preparation method of sauced meat seasoning |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |