CN104921037A - Making method for marinated food - Google Patents
Making method for marinated food Download PDFInfo
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- CN104921037A CN104921037A CN201510198164.4A CN201510198164A CN104921037A CN 104921037 A CN104921037 A CN 104921037A CN 201510198164 A CN201510198164 A CN 201510198164A CN 104921037 A CN104921037 A CN 104921037A
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Abstract
The invention discloses a making method for a marinated food and relates to the technical field of food processing methods. The making method comprises the steps: (1) preparing marinating materials, wherein the marinating materials comprise seasoners by weight: 250g of Sichuan salt, 230g of rock candy, 450g of old ginger, 300g of welsh onions, 100g of cooking wine and 50g of chicken essence and monosodium glutamate; spices by weight: 30g of murraya paniculata, 30g of rhizoma kaempferiae, 60g of barks of cinnamon, 20g of anise, 10g of clove, 50g of amomum cardamomum, 20g of fennel, 100g of myrcia, 50g of dry red pepper, 46g of amomum tsao-ko, 60g of vanilla, 30g of orange peels, 50g of long pepper, 40g of lemongrass and 50g of radix angelicae; soup raw materials by weight: 3000g of chicken skeletons and 1400g of leg bones; traditional Chinese medicine materials by weight: 45g of liquorice, 45g of honeysuckle, 45g of radix isatidis and 45g of houttuynia cordata; and a soup base by weight: 13kg of water; (2) mixing: separately wrapping the spices and the traditional Chinese medicine materials by gauze and putting the spices and the traditional Chinese medicine materials in a spice bag and a traditional Chinese medicine material bag; and (3) marinating the food. The marinated food disclosed by the invention is deep in taste, good in flavor and good in color modulation, and can be used for preventing atypical cold.
Description
Technical field:
The present invention relates to food-processing method technical field, specifically a kind of preparation method of pot-stewed meat or fowl.
Background technology:
Pot-stewed meat or fowl, be by preparatory processing and blanching process after raw material be placed on the dish of boiling in the thick gravy prepared.Generally can be divided into red halogen, yellow halogen, white halogen three major types; River halogen is the most general in the whole nation, is main mainly with red halogen.Pot-stewed meat or fowl of the prior art often due to toning or the improper pot-stewed meat or fowl taste of stew in soy sauce that causes of condiment single, tasty deficiency, or mixed colours and deeply become black, and existing pot-stewed meat or fowl does not have concrete functional.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of deeply tasty, and mouthfeel is good, mixes colours, the preparation method of the pot-stewed meat or fowl that atypia can be prevented to catch a cold.
Technical problem to be solved by this invention realizes by the following technical solutions.
A preparation method for pot-stewed meat or fowl, is characterized in that: comprise the following steps,
(1) standby halogen material, described halogen material comprises,
Flavoring: river salt 250 grams, 230 grams, rock sugar, old ginger 450 grams, 300 grams, shallot, cooking wine 100 grams, chickens' extract and monosodium glutamate 50 grams;
Spices: murraya paniculataJack 30 grams, kaempferia galamga 30 grams, 60 grams, cassia bark, anistree 20 grams, cloves 10 grams, cool 50 grams in vain, fennel 20, gram spiceleaf 100 grams, chilli 50 grams, tsaoko 46 grams, vanilla 60 grams, orange peel 30 grams, bamboo or wicker fence dials 50 grams, lemon-grass 40 grams, the root of Dahurain angelica 50 grams;
Tangyuan County expects: chicken carcasses 3000 grams and Os Sus domestica 1400 grams;
Middle spice: Radix Glycyrrhizae, honeysuckle, isatis root, each 45 grams of cordate houttuynia;
Soup stock: 13 kilograms, water;
(2) modulate, use gauze to wrap up respectively spices and middle spice, pot is put on fire, mix soup stock and put into old ginger, shallot and boiling hot raw material, call in river salt, monosodium glutamate chickens' extract and rock sugar, reenter spices bag and middle spice bag, use little fire after boiling instead and endure to going out perfume (or spice), fresh brine;
(3) food stew in soy sauce.
Described modulation adds gets angry before rock sugar hot by rock sugar, together enter pot, with little fire stir-fry to peony, mix 500 grams of boiling water and stir evenly after breaking into pieces with Clean products, fried sugar, and then to modulate.
Need before described modulation Chinese medicine enters pot first to quick-boil water 5 ~ 10 minutes.
With the addition of traditional Chinese medicinal components in the present invention, this traditional Chinese medicinal components can be prevented as typical case's flu, and has certain seasoning function, and in order to reduce taste of traditional Chinese medicine, centering cartridge bag has carried out quick-boiling water and can remove most of taste of traditional Chinese medicine in 5 ~ 10 minutes before modulation.The present invention first to carry out before with rock sugar toning hotly breaking into pieces and melting, prevent rock sugar directly directly melt in the pot of modulation easily with spices in conjunction with blackening.
The invention has the beneficial effects as follows: the present invention is deeply tasty, mouthfeel is good, mixes colours, and atypia can be prevented to catch a cold.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with instantiation, setting forth the present invention further.
A preparation method for pot-stewed meat or fowl, comprises the following steps,
(1) standby halogen material, described halogen material comprises,
Flavoring: river salt 250 grams, 230 grams, rock sugar, old ginger 450 grams, 300 grams, shallot, cooking wine 100 grams, chickens' extract and monosodium glutamate 50 grams;
Spices: murraya paniculataJack 30 grams, kaempferia galamga 30 grams, 60 grams, cassia bark, anistree 20 grams, cloves 10 grams, cool 50 grams in vain, fennel 20, gram spiceleaf 100 grams, chilli 50 grams, tsaoko 46 grams, vanilla 60 grams, orange peel 30 grams, bamboo or wicker fence dials 50 grams, lemon-grass 40 grams, the root of Dahurain angelica 50 grams;
Tangyuan County expects: chicken carcasses 3000 grams and Os Sus domestica 1400 grams;
Middle spice: Radix Glycyrrhizae, honeysuckle, isatis root, each 45 grams of cordate houttuynia;
Soup stock: 13 kilograms, water;
(4) modulate, use gauze to wrap up respectively spices and middle spice, pot is put on fire, mix soup stock and put into old ginger, shallot and boiling hot raw material, call in river salt, monosodium glutamate chickens' extract and rock sugar, reenter spices bag and middle spice bag, use little fire after boiling instead and endure to going out perfume (or spice), fresh brine;
(5) food stew in soy sauce.
Modulation adds gets angry before rock sugar hot by rock sugar, together enter pot, with little fire stir-fry to peony, mix 500 grams of boiling water and stir evenly after breaking into pieces with Clean products, fried sugar, and then to modulate.
Need first to quick-boil water 8 minutes before modulation Chinese medicine enters pot.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description 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 the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a preparation method for pot-stewed meat or fowl, is characterized in that: comprise the following steps,
(1) standby halogen material, described halogen material comprises,
Flavoring: river salt 250 grams, 230 grams, rock sugar, old ginger 450 grams, 300 grams, shallot, cooking wine 100 grams, chickens' extract and monosodium glutamate 50 grams;
Spices: murraya paniculataJack 30 grams, kaempferia galamga 30 grams, 60 grams, cassia bark, anistree 20 grams, cloves 10 grams, cool 50 grams in vain, fennel 20, gram spiceleaf 100 grams, chilli 50 grams, tsaoko 46 grams, vanilla 60 grams, orange peel 30 grams, bamboo or wicker fence dials 50 grams, lemon-grass 40 grams, the root of Dahurain angelica 50 grams;
Tangyuan County expects: chicken carcasses 3000 grams and Os Sus domestica 1400 grams;
Middle spice: Radix Glycyrrhizae, honeysuckle, isatis root, each 45 grams of cordate houttuynia;
Soup stock: 13 kilograms, water;
(2) modulate, use gauze to wrap up respectively spices and middle spice, pot is put on fire, mix soup stock and put into old ginger, shallot and boiling hot raw material, call in river salt, monosodium glutamate chickens' extract and rock sugar, reenter spices bag and middle spice bag, use little fire after boiling instead and endure to going out perfume (or spice), fresh brine;
(3) food stew in soy sauce.
2. the preparation method of a kind of pot-stewed meat or fowl according to claim 1, is characterized in that: described modulation add rock sugar is got angry before rock sugar hot, after breaking into pieces and Clean products together enter pot, fry to peony with little fire, mix 500 grams of boiling water to stir evenly, fried sugar, and then to modulate.
3. the preparation method of a kind of pot-stewed meat or fowl according to claim 1, is characterized in that: need before described modulation Chinese medicine enters pot first to quick-boil water 5 ~ 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510198164.4A CN104921037A (en) | 2015-04-24 | 2015-04-24 | Making method for marinated food |
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| CN201510198164.4A CN104921037A (en) | 2015-04-24 | 2015-04-24 | Making method for marinated food |
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| CN201510198164.4A Pending CN104921037A (en) | 2015-04-24 | 2015-04-24 | Making method for marinated food |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376902A (en) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | Red bittern formula for preparing bittern products, and red bittern manufacturing method |
| CN107279908A (en) * | 2017-08-10 | 2017-10-24 | 张传栋 | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof |
| CN108244590A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of halogen material packet of Spiced beef |
| CN108402406A (en) * | 2018-03-02 | 2018-08-17 | 安徽省楚汉食品有限公司 | A kind of processing method of spiced beef |
| CN108477464A (en) * | 2018-03-02 | 2018-09-04 | 安徽省楚汉食品有限公司 | A kind of processing method of the cured fish of sauce halogen |
| CN108606265A (en) * | 2018-03-02 | 2018-10-02 | 安徽省楚汉食品有限公司 | A kind of processing method of sauce halogen pig ear |
| CN108617977A (en) * | 2018-03-02 | 2018-10-09 | 安徽省楚汉食品有限公司 | A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis |
| CN113519808A (en) * | 2021-07-08 | 2021-10-22 | 福建泉州味中皇食品有限公司 | Three-in-one marinade seasoning formula and preparation process thereof |
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| TW201117730A (en) * | 2009-11-30 | 2011-06-01 | Neng-Hung Wang | Marinade blending and stewing method |
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
| CN103099172A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of marinated dish |
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2015
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| TW201117730A (en) * | 2009-11-30 | 2011-06-01 | Neng-Hung Wang | Marinade blending and stewing method |
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
| CN103099172A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of marinated dish |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376902A (en) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | Red bittern formula for preparing bittern products, and red bittern manufacturing method |
| CN107279908A (en) * | 2017-08-10 | 2017-10-24 | 张传栋 | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof |
| CN108244590A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of halogen material packet of Spiced beef |
| CN108402406A (en) * | 2018-03-02 | 2018-08-17 | 安徽省楚汉食品有限公司 | A kind of processing method of spiced beef |
| CN108477464A (en) * | 2018-03-02 | 2018-09-04 | 安徽省楚汉食品有限公司 | A kind of processing method of the cured fish of sauce halogen |
| CN108606265A (en) * | 2018-03-02 | 2018-10-02 | 安徽省楚汉食品有限公司 | A kind of processing method of sauce halogen pig ear |
| CN108617977A (en) * | 2018-03-02 | 2018-10-09 | 安徽省楚汉食品有限公司 | A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis |
| CN113519808A (en) * | 2021-07-08 | 2021-10-22 | 福建泉州味中皇食品有限公司 | Three-in-one marinade seasoning formula and preparation process thereof |
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Application publication date: 20150923 |