CN104041779A - Wheaten food seasoning and making method thereof - Google Patents
Wheaten food seasoning and making method thereof Download PDFInfo
- Publication number
- CN104041779A CN104041779A CN201310082354.0A CN201310082354A CN104041779A CN 104041779 A CN104041779 A CN 104041779A CN 201310082354 A CN201310082354 A CN 201310082354A CN 104041779 A CN104041779 A CN 104041779A
- Authority
- CN
- China
- Prior art keywords
- parts
- rabbit meat
- wheaten food
- garlic
- food seasoning
- 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
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
- 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
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the food field, in particular to a wheaten food seasoning and a making method thereof. The wheaten food seasoning is characterized by being prepared from the following raw materials by weight: 80-120 parts of rabbit meat, 15-45 parts of vegetable oil, 5-20 parts of bean paste, 1-5 parts of ginger, 5-20 parts of garlic, 2-5 parts of salt, 2-8 parts of chicken essence, 5-20 parts of chili powder, 0.2-1 part of Chinese prickly ash, 0.2-1 part of aniseed, 0.2-2 parts of rhizoma kaempferiae, and 0.2-2 parts of Angelica dahurica. The rabbit meat is silky and tender, has rich flavor, delicious and unique taste, and completely absorbs the flavor of various condiments and spices. The fragrance of the rabbit meat and various condiments and spices is completely integrated into the soup, and the taste is delicious. Garlic is completely cooked to crispy and soft, and the delicate flavor is completely integrated into the soup. During eating, the taste is delicious, and the garlic odor is almost hardly to taste.
Description
Technical field
The present invention relates to field of food, particularly a kind of wheaten food seasoning matter and preparation method thereof.
Background technology
Noodles are the most common food of China's wide geographic area, not only can cook staple food but also can cook snack, are deeply subject to liking of broad masses of the people.The noodles kind of China is distributed throughout the country at present, and due to seasoning difference, face difference processed, it is thousands of that kind has reached.Along with the raising of people's lives water product, the people not only taste to noodles itself and kind have higher requirement, and also have higher requirement for taste and the kind of noodles seasoning matter simultaneously.
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, and quality delicacy, delicious flavour, nutritious, be subject to liking of broad masses of the people deeply, all has distribution at China's wide geographic area, and wheaten food seasoning matter taking rabbit meat as primary raw material does not have.
Summary of the invention
The object of invention: in order to provide one that a kind of delicious flavour, special taste are provided, wheaten food seasoning matter taking rabbit meat as primary raw material and preparation method thereof.
In order to reach as above object, the present invention takes following technical scheme:
Scheme 1:
A kind of wheaten food seasoning matter, is characterized in that, comprises following weight ratio raw material: rabbit meat 80-120 part, vegetable oil 15-45 part, thick broad-bean sauce 5-20 part, ginger 1-5 part, garlic 5-20 part, salt 2-5 part, chickens' extract 2-8 part, paprika 5-20 part, Chinese prickly ash 0.2-1 part, anistree 0.2-1 part, three naphthalene 0.2-2 parts, root of Dahurain angelica 0.2-2 part.
The further technical scheme of the present invention is, is made up of following weight ratio raw material: 100 parts of rabbit meat, 40 parts of vegetable oil, 15 parts of thick broad-bean sauce, 3 parts, ginger, 10 parts, garlic, 3 parts of salt, 6 parts of chickens' extracts, 10 parts of paprikas, 0.8 part, Chinese prickly ash, anistree 0.8 part, three 1.2 parts of naphthalenes, 1.2 parts of the roots of Dahurain angelica.
The further technical scheme of the present invention is, also comprises the material of following weight portion: sweet fermented flour sauce 5-10 part, gingko 0.2-2 part.
Scheme 2:
The method of making a kind of wheaten food seasoning matter as above, is characterized in that, comprises following steps:
Dice, rabbit meat is diced, the length of side is between 1 centimetre-3 centimetres, and thickness is between 0.5-1.5 centimetre;
Blanching, rabbit meat cubelets are put into the boiling water of boiling and boil 1 minute---3 minutes, after removal watery blood and fishy smell, drain;
Cross oil, will drop into temperature through above-mentioned blanching rabbit meat cubelets after treatment is in 140-240 DEG C of vegetable oil, crosses oily deep fry for five minutes---15 minutes;
The mixing that stir-fries, 15-45 part, temperature adds thick broad-bean sauce 5-20 part in the vegetable oil of 140-240 DEG C, ginger 1-5 part, garlic 5-20 part, salt 2-5 part, chickens' extract 2-8 part, paprika 5-20 part, Chinese prickly ash 0.2-1 part, anistree 0.2-1 part, three naphthalene 0.2-2 parts, root of Dahurain angelica 0.2-2 part, frying 2 minutes-5 minutes, add through excessively oily rabbit meat, frying 5-15 minute;
Boil, will add 100-300 part clear water 45-120 minute that boils through said method frying good rabbit meat.
Wheaten food seasoning matter of the present invention can be used as wheaten food seasoning matter and directly uses after heating.
Adopting rabbit meat is primary raw material, has increased the kind of wheaten food seasoning matter.
Compare and have the following advantages with other wheaten food seasoning matter:
1, sliding tender, the aromatic flavour of rabbit meat, delicious flavour, special taste, has absorbed the taste of various flavorings and spices completely.
2, the fragrance of rabbit meat and various flavoring, spices is dissolved in the middle of soup juice completely, delicious flavour.
3, garlic is fired to softly completely, and delicate flavour is dissolved in the middle of soup juice completely, and delicious flavour when edible, almost can not eat garlicky.
The present invention's primary raw material used has following nutritive value and effect:
Rabbit meat: rabbit meat taste cool in nature is sweet, tonifying middle-Jiao and Qi, clearing heat and detoxicating.The meat that belongs to high protein, low fat, few cholesterol, is rich in brain and the indispensable lecithin of other allelotaxises, has effect of brain tonic and intelligence development.Contain multivitamin and 8 kinds of necessary amino acid of human body, contain lysine, tryptophan that more human body the most easily lacks, often eat rabbit meat and have certain effect to preventing harmful substance deposition.
Garlic: garlic is warm in nature, taste is pungent flat.In garlic, contained allicin has effect of sterilization.In garlic, contain " garlic amine ", can make growing of brain cell more active.
Detailed description of the invention
Below embodiments of the invention are described, embodiment is not construed as limiting the invention:
Embodiment 1:
Wheaten food seasoning matter of the present invention, comprises following weight ratio raw material: 100 parts of rabbit meat, 40 parts of vegetable oil, 15 parts of thick broad-bean sauce, 3 parts, ginger, 10 parts, garlic, 3 parts of salt, 6 parts of chickens' extracts, 10 parts of paprikas, 0.8 part, Chinese prickly ash, anistree 0.8 part, three 1.2 parts of naphthalenes, 1.2 parts of the roots of Dahurain angelica.
Can also comprise the material of following weight portion: 5 parts of sweet fermented flour sauces, 0.2 part of gingko.
Wheaten food seasoning matter of the present invention, made by following steps and method:
1, dice: rabbit meat is diced, and meat cubelets are rule or irregular cuboid, square, and the length of side is between 1 centimetre-3 centimetres, and thickness is between 0.5-1.5 centimetre.
2, blanching: rabbit meat cubelets are put into the boiling water of boiling and boil 1 minute---3 minutes, after removal watery blood and fishy smell, drain.
3, excessively oily: will drop into temperature through above-mentioned blanching rabbit meat cubelets after treatment is in 140-240 DEG C of vegetable oil, crosses oily deep fry for five minutes---15 minutes.Rabbit meat cubelets are exploded after being slightly golden yellow to surface and pulled out.
4, the mixing that stir-fries: add thick broad-bean sauce in temperature in the vegetable oil of 140-240 DEG C, ginger, garlic, salt, chickens' extract, paprika, Chinese prickly ash, anise, three naphthalenes, the root of Dahurain angelica, frying, adds the rabbit meat of handling well through step 3, frying 5-15 minute after abundant stir-fry perfume is tasty, the mixing that fully stir-fries, fries rabbit meat to be golden yellow to surface.
5, boil: will add clear water through the good rabbit meat of said method frying, the little fire of rear furnishing is boiled in big fire, and the 45-120 minute that boils boils rabbit meat to soft.
Thick broad-bean sauce described in the present invention is Sichuan thick broad-bean sauce.Can certainly be the thick broad-bean sauce of other types.
The wheaten food seasoning matter that the present invention is made, is mainly made up of rabbit meat and soup juice.Nutritious, fresh fragrant delicious, the soft cunning of rabbit meat mouthfeel is tender, and rabbit meat and various flavoring are through frying with after boiling for a long time, and taste is dissolved into soup juice completely when it, and soup juice taste is fresh fragrant delicious.
Embodiment 2:
Wheaten food seasoning matter of the present invention, is made up of following weight ratio raw material: 80 parts of rabbit meat, 15 parts of vegetable oil, 5 parts of thick broad-bean sauce, 1 part, ginger, 5 parts, garlic, 2 parts of salt, 2 parts of chickens' extracts, 5 parts of paprikas, 0.2 part, Chinese prickly ash, anistree 0.2 part, three 0.2 part of naphthalene, 0.2 part of the root of Dahurain angelica.
Can also comprise the material of following weight portion: 10 parts of sweet fermented flour sauces, 2 parts of gingkoes.
Wheaten food seasoning matter of the present invention, made by following steps and method:
1, dice: rabbit meat is diced, and meat cubelets are rule or irregular cuboid, square, and the length of side is between 1 centimetre-3 centimetres, and thickness is between 0.5-1.5 centimetre.
2, blanching: rabbit meat cubelets are put into the boiling water of boiling and boil 1 minute---3 minutes, after removal watery blood and fishy smell, drain.
3, excessively oily: will drop into temperature through above-mentioned blanching rabbit meat cubelets after treatment is in 140-240 DEG C of vegetable oil, crosses oily deep fry for five minutes---15 minutes.Rabbit meat cubelets are exploded after being slightly golden yellow to surface and pulled out.
4, the mixing that stir-fries: add thick broad-bean sauce in temperature in the vegetable oil of 140-240 DEG C, ginger, garlic, salt, chickens' extract, paprika, Chinese prickly ash, anise, three naphthalenes, the root of Dahurain angelica, frying, adds the rabbit meat of handling well through step 3, frying 5-15 minute after abundant stir-fry perfume is tasty, the mixing that fully stir-fries, fries rabbit meat to be golden yellow to surface.
5, boil: will add clear water through the good rabbit meat of said method frying, the little fire of rear furnishing is boiled in big fire, and the 45-120 minute that boils boils rabbit meat to soft.
Embodiment 3:
Wheaten food seasoning matter of the present invention, is made up of following weight ratio raw material: 120 parts of rabbit meat, 45 parts of vegetable oil, 20 parts of thick broad-bean sauce, 5 parts, ginger, 20 parts, garlic, 5 parts of salt, 8 parts of chickens' extracts, 20 parts of paprikas, 1 part, Chinese prickly ash, anistree 1 part, three 2 parts of naphthalenes, 2 parts of the roots of Dahurain angelica.
Wheaten food seasoning matter of the present invention, made by following steps and method:
1, dice: rabbit meat is diced, and meat cubelets are rule or irregular cuboid, square, and the length of side is between 1 centimetre-3 centimetres, and thickness is between 0.5-1.5 centimetre.
2, blanching: rabbit meat cubelets are put into the boiling water of boiling and boil 1 minute---3 minutes, after removal watery blood and fishy smell, drain.
3, excessively oily: will drop into temperature through above-mentioned blanching rabbit meat cubelets after treatment is in 140-240 DEG C of vegetable oil, crosses oily deep fry for five minutes---15 minutes.Rabbit meat cubelets are exploded after being slightly golden yellow to surface and pulled out.
4, the mixing that stir-fries: add thick broad-bean sauce in temperature in the vegetable oil of 140-240 DEG C, ginger, garlic, salt, chickens' extract, paprika, Chinese prickly ash, anise, three naphthalenes, the root of Dahurain angelica, frying, adds the rabbit meat of handling well through step 3, frying 5-15 minute after abundant stir-fry perfume is tasty, the mixing that fully stir-fries, fries rabbit meat to be golden yellow to surface.
5, boil: will add clear water through the good rabbit meat of said method frying, the little fire of rear furnishing is boiled in big fire, and the 45-120 minute that boils boils rabbit meat to soft.
More than show and described general principle of the present invention, principal character and advantage of the present invention.Those skilled in the art should understand the present invention and not be restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in claimed scope.
Claims (4)
1. a wheaten food seasoning matter, is characterized in that, comprises following weight ratio raw material: rabbit meat 80-120 part, vegetable oil 15-45 part, thick broad-bean sauce 5-20 part, ginger 1-5 part, garlic 5-20 part, salt 2-5 part, chickens' extract 2-8 part, paprika 5-20 part, Chinese prickly ash 0.2-1 part, anistree 0.2-1 part, three naphthalene 0.2-2 parts, root of Dahurain angelica 0.2-2 part.
2. a kind of wheaten food seasoning matter as claimed in claim 1, is characterized in that, is made up of following weight ratio raw material: 100 parts of rabbit meat, 40 parts of vegetable oil, 15 parts of thick broad-bean sauce, 3 parts, ginger, 10 parts, garlic, 3 parts of salt, 6 parts of chickens' extracts, 10 parts of paprikas, 0.8 part, Chinese prickly ash, anistree 0.8 part, three 1.2 parts of naphthalenes, 1.2 parts of the roots of Dahurain angelica.
3. a kind of wheaten food seasoning matter as claimed in claim 1, is characterized in that, also comprises the material of following weight portion: sweet fermented flour sauce 5-10 part, gingko 0.2-2 part.
4. the method for a kind of wheaten food seasoning matter described in making claim 1 or 2 or 3, is characterized in that, comprises following steps:
Dice, rabbit meat is diced, the length of side is between 1 centimetre-3 centimetres, and thickness is between 0.5-1.5 centimetre;
Blanching, rabbit meat cubelets are put into the boiling water of boiling and boil 1 minute---3 minutes, after removal watery blood and fishy smell, drain;
Cross oil, will drop into temperature through above-mentioned blanching rabbit meat cubelets after treatment is in 140-240 DEG C of vegetable oil, crosses oily deep fry for five minutes---15 minutes;
The mixing that stir-fries, 15-45 part, temperature adds thick broad-bean sauce 5-20 part in the vegetable oil of 140-240 DEG C, ginger 1-5 part, garlic 5-20 part, salt 2-5 part, chickens' extract 2-8 part, paprika 5-20 part, Chinese prickly ash 0.2-1 part, anistree 0.2-1 part, three naphthalene 0.2-2 parts, root of Dahurain angelica 0.2-2 part, frying 2 minutes-5 minutes, add through excessively oily rabbit meat, frying 5-15 minute;
Boil, will add 100-300 part clear water 45-120 minute that boils through said method frying good rabbit meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310082354.0A CN104041779A (en) | 2013-03-14 | 2013-03-14 | Wheaten food seasoning and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310082354.0A CN104041779A (en) | 2013-03-14 | 2013-03-14 | Wheaten food seasoning and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104041779A true CN104041779A (en) | 2014-09-17 |
Family
ID=51495646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310082354.0A Pending CN104041779A (en) | 2013-03-14 | 2013-03-14 | Wheaten food seasoning and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041779A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581119A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Preparation method of condiments for Sichuan style noodles |
| IT201800003250A1 (en) * | 2018-03-02 | 2019-09-02 | Ambiente E Nutrizione Srl | Process for the production of a base for meat sauce or fillings |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223232A (en) * | 2005-02-18 | 2006-08-31 | Chikuno Shokuhin Kogyo Kk | Seasoning |
| CN101675789A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Rabbit meat sauce and production method thereof |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102845703A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
-
2013
- 2013-03-14 CN CN201310082354.0A patent/CN104041779A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223232A (en) * | 2005-02-18 | 2006-08-31 | Chikuno Shokuhin Kogyo Kk | Seasoning |
| CN101675789A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Rabbit meat sauce and production method thereof |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102845703A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581119A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Preparation method of condiments for Sichuan style noodles |
| IT201800003250A1 (en) * | 2018-03-02 | 2019-09-02 | Ambiente E Nutrizione Srl | Process for the production of a base for meat sauce or fillings |
| EP3533342A3 (en) * | 2018-03-02 | 2019-10-30 | Ambiente e Nutrizione S.r.l. | A process for the production of a base for ragù or stuffings |
| EP4118977A1 (en) | 2018-03-02 | 2023-01-18 | Ambiente e Nutrizione S.r.l. | A process for the production of a base for ragù or stuffings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN102283378A (en) | Wild vegetable or edible fungi stuffing and preparation method | |
| CN103404839A (en) | Wild vegetable sauce and making method thereof | |
| CN104921164A (en) | Processing technology of stewed chicken | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| CN101433338B (en) | Method for making hand-torn chicken with chili sauce | |
| KR101132908B1 (en) | Method of roast sliced duck meat and pack with roast sliced duck meat | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN105266120A (en) | Method for preparing clean soup hotpot condiment | |
| KR101318412B1 (en) | method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby | |
| CN107616449A (en) | A kind of beefsteak Special sauce and preparation method thereof | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN101336684B (en) | Instant noodle with soybean paste | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN110521953A (en) | A kind of shredded chicken and preparation method thereof | |
| CN104041779A (en) | Wheaten food seasoning and making method thereof | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| KR101209547B1 (en) | Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN101167584B (en) | Globefish concentrated soup wing and making method thereof | |
| CN103110143A (en) | Method for preparing braised prawns | |
| CN105192731A (en) | Making method for rabbit meat in carbon pot | |
| KR101953242B1 (en) | Swellfish cooking method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140917 |