CN104872714A - Recipe of brine seasoning for sauced spiced duck - Google Patents
Recipe of brine seasoning for sauced spiced duck Download PDFInfo
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- CN104872714A CN104872714A CN201510277081.4A CN201510277081A CN104872714A CN 104872714 A CN104872714 A CN 104872714A CN 201510277081 A CN201510277081 A CN 201510277081A CN 104872714 A CN104872714 A CN 104872714A
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Abstract
The invention discloses a recipe of brine seasoning for sauced spiced duck and relates to the field of food seasonings. The brine seasoning is composed of anise, cinnamon, ginger, cooking wine, soy sauce, membranous milkvetch root, Chinese prickly ash, liquorice, dry red pepper, table salt, fennel, amomum globosum loureiro, white sugar, radix angelicae, radix ophiopogonis and the root of red-rooted salvia, contains multiple nutritional ingredients, and enables the processed sauced spiced duck to have good taste and rich nutrition, so that the sauced spiced duck leads a person to endless aftertastes, can fully cater for the public taste, and is popular with consumers and is not tired of by the consumers, high in sales volume and excellent in economic benefit.
Description
Technical field
The present invention relates to food dressing field, particularly the halogen material formula of the fragrant Cold spiced duck of a kind of sauce.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, is also the excellent food that people nourish.The food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, and have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease hot bone disease, consumer edema, only hot dysentery, the effect such as relieving cough and reducing sputum.There is the people of heat to be suitable for eating duck in all bodies, have a delicate constitution, poor appetite, be hard and dry and people's food more useful of oedema.
As everyone knows, the fragrance of Cold spiced duck and mouthfeel follow the formula of manufacture craft and bittern closely bound up, the Cold spiced duck that existing market is sold, and are generally all rule of thumb feed in raw material in manufacturing process, popular taste cannot be catered to, therefore, need to overcome the above defect, develop a kind of halogen material making the fragrant Cold spiced duck of sauce, make the Cold spiced duck made, there is good mouthfeel, and nutritious, enjoy endless aftertastes after making us food.
Summary of the invention
Technical problem to be solved by this invention is to provide the halogen material formula of the fragrant Cold spiced duck of a kind of sauce, to solve the above-mentioned multinomial defect caused in prior art.
For achieving the above object, the invention provides following technical scheme: the halogen material formula of the fragrant Cold spiced duck of a kind of sauce, described perfume composition and separately weight are: anistree 20-30 gram, cassia bark 15-20 gram, 30-40 grams, ginger, cooking wine 40-45 grams, 30-35 grams, soy sauce, raw Radix Astragali 20-22 gram, 10-16 grams, Chinese prickly ash, Radix Glycyrrhizae 5-8 gram, chilli 4-5 gram, salt 40-45 gram, fennel 18-20 gram, Amomum globosum loureiro 5-7 grams, white sugar 6-9 gram, root of Dahurain angelica 8-10 gram, the tuber of dwarf lilyturf 6-10 gram, red sage root 3-5 gram.
Preferably, described perfume composition and separately weight are: anistree 25 grams, 16 grams, cassia bark, 30 grams, ginger, cooking wine 40 grams, 30 grams, soy sauce, the raw Radix Astragali 21 grams, 13 grams, Chinese prickly ash, 7 grams, Radix Glycyrrhizae, chilli 4 grams, salt 42 grams, 19 grams, fennel, Amomum globosum loureiro 6 grams, white sugar 6 grams, the root of Dahurain angelica 9 grams, the tuber of dwarf lilyturf 7 grams, the red sage root 3 grams.
Preferably, by each component mixing in spices, load in gauze bag, tightening sack, being placed on for modulating halogen soup.
Adopt technical scheme beneficial effect of the present invention to be: the halogen material of the fragrant Cold spiced duck of sauce provided by the invention by anise, cassia bark, ginger, cooking wine, soy sauce, the raw Radix Astragali, Chinese prickly ash, Radix Glycyrrhizae, chilli, salt, fennel, Amomum globosum loureiro, white sugar, the root of Dahurain angelica, the tuber of dwarf lilyturf and red sage root composition, containing multiple nutritional components, make the Cold spiced duck made, there is good mouthfeel, and nutritious, enjoy endless aftertastes after making us food, and fully can cater to popular taste, allow consumer prefer to eat and not to be fed up with eating for a long time, product sales volume is high, good in economic efficiency.
Detailed description of the invention
A halogen material formula for the fragrant Cold spiced duck of sauce, described perfume composition and separately weight are: anistree 20-30 gram, cassia bark 15-20 gram, 30-40 grams, ginger, cooking wine 40-45 grams, 30-35 grams, soy sauce, raw Radix Astragali 20-22 gram, 10-16 grams, Chinese prickly ash, Radix Glycyrrhizae 5-8 gram, chilli 4-5 gram, salt 40-45 gram, fennel 18-20 gram, Amomum globosum loureiro 5-7 grams, white sugar 6-9 gram, root of Dahurain angelica 8-10 gram, the tuber of dwarf lilyturf 6-10 gram, red sage root 3-5 gram.
In the present embodiment, described perfume composition and separately weight are: anistree 25 grams, 16 grams, cassia bark, 30 grams, ginger, cooking wine 40 grams, 30 grams, soy sauce, the raw Radix Astragali 21 grams, 13 grams, Chinese prickly ash, 7 grams, Radix Glycyrrhizae, chilli 4 grams, salt 42 grams, 19 grams, fennel, Amomum globosum loureiro 6 grams, white sugar 6 grams, the root of Dahurain angelica 9 grams, the tuber of dwarf lilyturf 7 grams, the red sage root 3 grams.
In the present embodiment, by each component mixing in spices, load in gauze bag, tightening sack, being placed on for modulating halogen soup.
Adopt technical scheme beneficial effect of the present invention to be: the halogen material of the fragrant Cold spiced duck of sauce provided by the invention by anise, cassia bark, ginger, cooking wine, soy sauce, the raw Radix Astragali, Chinese prickly ash, Radix Glycyrrhizae, chilli, salt, fennel, Amomum globosum loureiro, white sugar, the root of Dahurain angelica, the tuber of dwarf lilyturf and red sage root composition, containing multiple nutritional components, make the Cold spiced duck made, there is good mouthfeel, and nutritious, enjoy endless aftertastes after making us food, and fully can cater to popular taste, allow consumer prefer to eat and not to be fed up with eating for a long time, product sales volume is high, good in economic efficiency.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. a halogen material formula for the fragrant Cold spiced duck of sauce, is characterized in that, described perfume composition and separately weight are: anistree 20-30 gram, cassia bark 15-20 gram, 30-40 grams, ginger, cooking wine 40-45 grams, 30-35 grams, soy sauce, raw Radix Astragali 20-22 gram, 10-16 grams, Chinese prickly ash, Radix Glycyrrhizae 5-8 gram, chilli 4-5 gram, salt 40-45 gram, fennel 18-20 gram, Amomum globosum loureiro 5-7 grams, white sugar 6-9 gram, root of Dahurain angelica 8-10 gram, the tuber of dwarf lilyturf 6-10 gram, red sage root 3-5 gram.
2. the halogen material formula of the fragrant Cold spiced duck of a kind of sauce according to claim 1, is characterized in that: described perfume composition and separately weight are: anistree 25 grams, 16 grams, cassia bark, 30 grams, ginger, cooking wine 40 grams, 30 grams, soy sauce, the raw Radix Astragali 21 grams, 13 grams, Chinese prickly ash, 7 grams, Radix Glycyrrhizae, chilli 4 grams, salt 42 grams, 19 grams, fennel, Amomum globosum loureiro 6 grams, white sugar 6 grams, the root of Dahurain angelica 9 grams, the tuber of dwarf lilyturf 7 grams, the red sage root 3 grams.
3. the halogen material formula of the fragrant Cold spiced duck of a kind of sauce according to claim 1, is characterized in that: by each component mixing in spices, load in gauze bag, tightening sack, being placed on for modulating halogen soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277081.4A CN104872714A (en) | 2015-05-27 | 2015-05-27 | Recipe of brine seasoning for sauced spiced duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277081.4A CN104872714A (en) | 2015-05-27 | 2015-05-27 | Recipe of brine seasoning for sauced spiced duck |
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| CN104872714A true CN104872714A (en) | 2015-09-02 |
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| CN201510277081.4A Pending CN104872714A (en) | 2015-05-27 | 2015-05-27 | Recipe of brine seasoning for sauced spiced duck |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095247A (en) * | 2017-05-24 | 2017-08-29 | 衢州粒志食品有限公司 | A kind of halogen material for processing Cold spiced duck and preparation method thereof |
| CN107125691A (en) * | 2017-05-24 | 2017-09-05 | 衢州福创工业设计有限公司 | A kind of halogen material and the method using the halogen material marinated food |
| CN109770256A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of novel marinating method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
| CN103652790A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Formula for white marinade used for pot-stewed food |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
-
2015
- 2015-05-27 CN CN201510277081.4A patent/CN104872714A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
| CN103652790A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Formula for white marinade used for pot-stewed food |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095247A (en) * | 2017-05-24 | 2017-08-29 | 衢州粒志食品有限公司 | A kind of halogen material for processing Cold spiced duck and preparation method thereof |
| CN107125691A (en) * | 2017-05-24 | 2017-09-05 | 衢州福创工业设计有限公司 | A kind of halogen material and the method using the halogen material marinated food |
| CN109770256A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of novel marinating method |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150902 |
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| RJ01 | Rejection of invention patent application after publication |