CN104921041B - Spiced cure and its spiced curing food and preparation method of preparation - Google Patents

Spiced cure and its spiced curing food and preparation method of preparation Download PDF

Info

Publication number
CN104921041B
CN104921041B CN201510364683.3A CN201510364683A CN104921041B CN 104921041 B CN104921041 B CN 104921041B CN 201510364683 A CN201510364683 A CN 201510364683A CN 104921041 B CN104921041 B CN 104921041B
Authority
CN
China
Prior art keywords
parts
spiced
feed liquid
raw
cure
Prior art date
Application number
CN201510364683.3A
Other languages
Chinese (zh)
Other versions
CN104921041A (en
Inventor
李炳科
林建容
邹高义
Original Assignee
重庆普恒食品科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 重庆普恒食品科技有限公司 filed Critical 重庆普恒食品科技有限公司
Priority to CN201510364683.3A priority Critical patent/CN104921041B/en
Publication of CN104921041A publication Critical patent/CN104921041A/en
Application granted granted Critical
Publication of CN104921041B publication Critical patent/CN104921041B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a kind of spiced cure and its spiced curing food and preparation method of preparation, belong to food technology field.Spices cure of the invention is made up of the composition such as anise, zingiber kawagoii, cassia bark, tsaoko, cloves, spiceleaf, Radix Glycyrrhizae, vanilla, rhizoma nardostachyos, the root of Dahurain angelica, fennel, Chinese prickly ash, hot pepper, fructus amomi, white pepper, white button, edible salt, white sugar, chickens' extract, monosodium glutamate.Spices cure of the invention has fragrant odour, the property of tool pungent-warm, has the effects such as invigorating the spleen middle benefit gas, anti-inflammatory diuresis, has certain help to improving Abwehrkraft des Koepers;Additionally, without chemical addition agent in present invention spices cure, it is harmless;This method process is simple, is suitable to large-scale production, using a step technological proces s, fully absorbs raw material and pickles various condiment compositions in feed liquid, it is ensured that products taste and effect;Spices curing food pure taste of the invention, mouthfeel are soft, by various dispensing comprehensive functions, and do not stimulate throat and stomach, will not cause the excessive internal heat symptom such as mouth parched and tongue scorched.

Description

Spiced cure and its spiced curing food and preparation method of preparation
Technical field
The present invention relates to food technology field, in particular to a kind of spiced cure and its spiced curing food of preparation And preparation method.
Background technology
So-called spices flavouring is that the spices more than 5 kinds is ground to form into powdery to be mixed, and is often applied to using before decocting, frying In chicken, duck class, can also mix to do with fine salt and be stained with material and be used.The dish of the piquant taste of east cooking is widely used in, is especially fitted Share in baking or fry meat soon, it is stewed, stewing, simmer, steam, meat and fish dishes of preparing food makees seasoning.Its title come from Chinese culture to it is sour, sweet, bitter, The balance of peppery, salty five tastes requirement.Five-spice powder is different because of dispensing, and it has various different tastes and a different titles, such as spicy powder, fresh Peppery powder etc. is family cooking, indispensable flavoring of going with rice or bread.
The fundamental component of spices flavouring is Chinese cassia tree, anise, cloves, fennel seeds seed etc..There are rhizoma zingiberis, beans in some formulas Cool, Radix Glycyrrhizae, pepper, dried orange peel etc..Be mainly used in the meat or poultry dish for stewing, or be added in flavour enhancing in thick gravy, mix filling or For salting down, steeping meat.
Spices flavouring taste of the prior art is single, it is impossible to meet the demand of consumers in general.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of spiced cure, and described spiced cure has fragrant odour, has pungent The property of temperature, there is the effects such as invigorating the spleen middle benefit gas, anti-inflammatory diuresis, have certain help to improving Abwehrkraft des Koepers.
The second object of the present invention is to provide a kind of method for preparing spiced curing food using present invention spices cure, should Method process is simple, is suitable to large-scale production, and the middle materials for being used also can respectively be prepared into product, and individually storage, is easy to Take.
In order to realize above-mentioned purpose of the invention, spy uses following technical scheme:
A kind of spiced cure, the spiced cure mainly includes the composition of following mass fraction:
Anistree 2-8 parts, zingiber kawagoii 1-5 parts, cassia bark 1-6 parts, tsaoko 1-6 parts, cloves 1-6 parts, spiceleaf 1-6 parts, Radix Glycyrrhizae 1-6 Part, vanilla 1-6 parts, rhizoma nardostachyos 1-6 parts, root of Dahurain angelica 1-6 parts, fennel 1-6 parts, Chinese prickly ash 1-6 parts, hot pepper 1-6 parts, fructus amomi 1-6 parts, white Hu Green pepper 1-6 parts, white 1-6 parts, edible salt 30-55 parts, white sugar 5-10 parts, chickens' extract 5-10 parts, monosodium glutamate 5-10 parts of button.
The spiced cure preferably mainly comprise the composition of following mass fraction:
Anistree 4-6 parts, zingiber kawagoii 2-4 parts, cassia bark 3-4 parts, tsaoko 3-4 parts, cloves 3-4 parts, spiceleaf 3-4 parts, Radix Glycyrrhizae 3-4 Part, vanilla 3-4 parts, rhizoma nardostachyos 3-4 parts, root of Dahurain angelica 3-4 parts, fennel 3-4 parts, Chinese prickly ash 3-4 parts, hot pepper 3-4 parts, fructus amomi 3-4 parts, white Hu Green pepper 3-4 parts, white 3-4 parts, edible salt 40-45 parts, white sugar 7-8 parts, chickens' extract 7-8 parts, monosodium glutamate 7-8 parts of button;
The spiced cure further preferably mainly includes the composition of following mass fraction:
Anistree 5 parts, 3 parts of zingiber kawagoii, 3.5 parts of cassia bark, 3.5 parts of tsaoko, 3.5 parts of cloves, 3.5 parts of spiceleaf, 3.5 parts of Radix Glycyrrhizae, perfume 3.5 parts of grass, 3.5 parts of rhizoma nardostachyos, 3.5 parts of the root of Dahurain angelica, 3.5 parts of fennel, 3.5 parts of Chinese prickly ash, 3.5 parts of hot pepper, 3.5 parts of fructus amomi, white pepper 3.5 Part, white 3.5 parts of button, 43 parts of edible salt, 7.5 parts of white sugar, 7.5 parts of chickens' extract, 7.5 parts of monosodium glutamate.
The present invention selects various special components and consumption, with fragrant odour, the property of tool pungent-warm, has invigorating the spleen middle benefit gas, anti-inflammatory The effects such as diuresis, there is certain help to improving Abwehrkraft des Koepers;Additionally, without chemical addition agent (phosphoric acid in present invention spices cure Salt, nitrate, chilli extract), it is harmless, and do not stimulate throat and stomach, the excessive internal heat symptom such as mouth parched and tongue scorched will not be caused.
The method that spiced curing food is prepared using above-mentioned spiced cure, is comprised the following steps:
(1) get the raw materials ready:Cleaning including raw material, the step such as weigh;
(2) pickle:Feed liquid being pickled in advance and mixing sugar addition, standby after salinity to claimed range, raw material immersion will be salted down Feed liquid processed, makes to pickle feed liquid and is fully contacted with raw material surface, then raw material uniform coding is placed in container, by remaining feed liquid whole Pour into container, being finally pressed on raw material with weight makes its feed liquid of submerging completely;
(3) clean:The raw material that will be pickled is taken out from feed liquid is pickled one by one, it is ensured that raw material surface noresidue material residue, so Cleaned up with clear water afterwards, drained away the water, obtain the spiced curing food.
The inventive method process is simple, is suitable to large-scale production, using a step technological proces s, fully absorbs raw material and pickles Various condiment compositions in feed liquid, it is ensured that products taste and effect.
The feed liquid and the mass ratio of raw material of pickling is 270:150-270:200, preferably 270:172.5.This ratio energy Enough make raw material be fully contacted in curing process pickle feed liquid and absorb pickle feed liquid in various condiment compositions;Raw material can excessively lead Cause tasty uneven, influence mouthfeel;Raw material is very few, will cause to be difficult to control to the tasty degree of raw material, is easily caused taste bad, and And the waste of long-used soup can be caused.
The preparation method for pickling feed liquid comprises the following steps:
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=25-40:120-150:4-6, preferably 32:135: 5.5 mass ratio, it is standby after being well mixed;
The NK197 material include the composition of following mass fraction:
Spiced cure 25-30 parts, basic 2-6 parts of flavoring;
The NK197 material bag preferably includes the composition of following mass fraction:
28 parts of spiced cure, basic 4 parts of flavoring;
It should be noted that the basic flavoring bag used in this method refers to that the institute of Patent No. 201310462043.7 is public The commercially produced product of the basic flavoring opened.The applicant of the patent of invention of this basic flavoring is identical with the application, is the palm The personnel for holding core technology of the present invention.
Specifically, the basic flavoring includes the composition of following mass fraction:
Rosemary 1-5 parts, thyme 3-8 parts, galangal 6-8 parts, pepper 3-5 parts, basyleave 10-15 parts.
Disposably can be added to the water all dispensings in feed liquid preparation process is pickled by the present invention, process is simple, by institute There is dispensing comprehensive function, the taste of feed liquid is pickled in improvement, it is ensured that the taste of prepared spiced curing food.
Described pickling during feed liquid prepares standby journey needs holding to pickle feed temperature≤10 DEG C.To preserved materials hydraulic control temperature, be conducive to The loss of each food ingredient in feed liquid is pickled in reduction, makes prepared spiced curing food taste balanced.
For 0 DEG C~4 DEG C, salting period is no more than 12 hours, preferably 11-12 hours to the environment temperature control of pickling.Control System pickles temperature and time, is conducive to the various composition pickled in feed liquid uniformly to discharge, while being fully absorbed by raw material, makes raw material Tasty uniform, tasty degree is moderate, meets the taste demand of consumers in general.
The pol for pickling feed liquid is 10-15, and salinity is 8-14, and preferably pol is 12-13, and salinity is 11.Pickling Feed liquid uses preceding, it is necessary to adjust its salinity and pol, the feed liquid of pickling with specific salinity and pol is contained within feed liquid is pickled Various dispensing comprehensive functions, make the product pickled fully tasty, make the spiced curing food of gained that there is unique taste, Neng Goubao The pure in mouth feel of the spiced curing food of card gained.
By gained spices curing food packing, heat sealing after air is drained in bag, it is desirable to which sealing is apart from sack 4cm, packaging Bag can in advance post label;
Product carries out metal detection after packaging, and sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, the detection one per half an hour The sensitivity of minor metal detector, such as finds instrument exception, it is necessary to detect preceding half an hour product again;
Gained packaging after product preferably at a temperature of -35 DEG C~-25 DEG C stored frozen.
It is described pickle feed liquid can Reusability 3 times, but since for the second time, fresh ginger should be supplemented before every time (should shift to an earlier date Voluntarily prepare to clap fluffy standby), water and the spiced cure for being consumed and basis flavoring;Used with first time and matched somebody with somebody by above-mentioned Than as a example by, 6 parts of spiced cure, basic 1 part of flavoring, broken 2.5 parts of fresh ginger should be supplemented for the second time, 10 parts of water should be supplemented for the third time 8 parts of spiced cure, basic 1 part of flavoring, broken 2.5 parts of fresh ginger, 10 parts of water;Feed liquid is pickled using after 3 times, should all be abandoned.Often It is secondary feed liquid to be put into 0 DEG C~4 DEG C stocks and put using finishing.
Above-mentioned spiced cure and method, it is adaptable to prepare various spiced curing foods, are especially suitable for pickling roast duck base, using leaching The mode pickled of bubble, can make roast duck base surface area it is intraperitoneal respectively fully with pickle feed liquid and contact, be that roast duck base is fully tasty, Ensure the unique taste of roast duck base.
It is soft using above-mentioned spiced cure and the spiced curing food pure taste of method preparation, mouthfeel, it is comprehensive by various dispensings Cooperation use, with fragrant odour, tool pungent-warm property, have invigorating the spleen middle benefit gas, anti-inflammatory diuresis the effects such as, to improve Abwehrkraft des Koepers have one It is fixed to help;Additionally, present invention spices curing food does not stimulate throat and stomach, will not cause the excessive internal heat symptom such as mouth parched and tongue scorched.
Compared with prior art, beneficial effects of the present invention are:
Spices cure of the invention has fragrant odour, the property of tool pungent-warm, has the effects such as invigorating the spleen middle benefit gas, anti-inflammatory diuresis, to carrying Abwehrkraft des Koepers high has certain help;Additionally, without chemical addition agent (phosphate, nitrate, capsicum in present invention spices cure Essence), it is harmless;This method process is simple, is suitable to large-scale production, using a step technological proces s, fully absorbs raw material Pickle various condiment compositions in feed liquid, it is ensured that products taste and effect;Spices curing food pure taste of the invention, mouthfeel are soft, By various dispensing comprehensive functions, and do not stimulate throat and stomach, the excessive internal heat symptom such as mouth parched and tongue scorched will not be caused.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, are The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of preparation method of spiced roast duck base, comprises the following steps:
(1) get the raw materials ready:From clear water of light duck is filled in frozen product, raw material specification 1.3-1.4kg/ only (counterpoise 1.35Kg), fills light in fresh goods Duck 1.25-1.35kg/ is only (counterpoise 1.3Kg).Ingredient requirement is shown in raw material standard《Spiced roast duck embryo ingredient requirement》;Remarks:Can be according to 50 grams of raw material specification is raised according to actual conditions.
(2) pickle:Feed liquid being pickled in advance and mixing sugar addition, standby after salinity to claimed range, raw material immersion will be salted down Feed liquid processed, makes feed liquid full of raw material abdominal cavity, makes to pickle feed liquid and is fully contacted with raw material surface, then that raw material belly is uniform upward Pile up in container, remaining feed liquid is all poured into container, being finally pressed on raw material with weight makes its feed liquid of submerging completely;
(3) clean:The raw material that will be pickled is taken out from feed liquid is pickled one by one, it is ensured that raw material surface noresidue material residue, so Cleaned up with clear water afterwards, drained away the water, obtain the spiced roast duck base.The material residue on duck body for washing needs to reclaim, and returns Fill out in pickling feed liquid.
The feed liquid and the mass ratio of raw material of pickling is 270:150.
The preparation method for pickling feed liquid comprises the following steps:
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=and 25:120:4 mass ratio, it is standby after being well mixed;
The NK197 material include the composition of following mass fraction:
25 parts of spiced cure, basic 2 parts of flavoring;
The basic flavoring includes the composition of following mass fraction:
1 part of rosemary, 3 parts of thyme, 6 parts of galangal, 3 parts of pepper, 10 parts of basyleave.
The spiced cure mainly includes the composition of following mass fraction:
Anistree 2 parts, 1 part of zingiber kawagoii, 1 part of cassia bark, 1 part of tsaoko, 1 part of cloves, 1 part of spiceleaf, 1 part of Radix Glycyrrhizae, 1 part of vanilla, rhizoma nardostachyos 1 Part, 1 part of the root of Dahurain angelica, 1 part of fennel, 1 part of Chinese prickly ash, 1 part of hot pepper, 1 part of fructus amomi, 1 part of white pepper, white 1 part of button, 30 parts of edible salt, white sand 5 parts of sugar, 5 parts of chickens' extract, 5 parts of monosodium glutamate.
Described pickling during feed liquid prepares standby journey needs holding to pickle feed temperature≤10 DEG C.
The environment temperature control of pickling is 0 DEG C~4 DEG C, and salting period is 11 hours.
The pol for pickling feed liquid is 10, and salinity is 8.
Embodiment 2
A kind of spiced roast duck base is prepared using method same as Example 1, difference is:
The feed liquid and the mass ratio of raw material of pickling is 270:200.
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=and 40:150:6 mass ratio, it is standby after being well mixed;
The NK197 material include the composition of following mass fraction:
30 parts of spiced cure, basic 6 parts of flavoring;
The basic flavoring includes the composition of following mass fraction:
5 parts of rosemary, 8 parts of thyme, 8 parts of galangal, 5 parts of pepper, 15 parts of basyleave.
The spiced cure mainly includes the composition of following mass fraction:
Anistree 8 parts, 5 parts of zingiber kawagoii, 6 parts of cassia bark, 6 parts of tsaoko, 6 parts of cloves, 6 parts of spiceleaf, 6 parts of Radix Glycyrrhizae, 6 parts of vanilla, rhizoma nardostachyos 6 Part, 6 parts of the root of Dahurain angelica, 6 parts of fennel, 6 parts of Chinese prickly ash, 6 parts of hot pepper, 6 parts of fructus amomi, 6 parts of white pepper, white 6 parts of button, 55 parts of edible salt, white sand 10 parts of sugar, 10 parts of chickens' extract, 10 parts of monosodium glutamate.
Salting period is 11.
The pol for pickling feed liquid is 15, and salinity is 14.
Embodiment 3
A kind of spiced roast duck base is prepared using method same as Example 1, difference is:
The feed liquid and the mass ratio of raw material of pickling is 270:172.5.
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=and 32:135:5.5 mass ratio, is well mixed standby With;
The NK197 material include the composition of following mass fraction:
28 parts of spiced cure, basic 4 parts of flavoring;
The basic flavoring includes the composition of following mass fraction:
3 parts of rosemary, 5 parts of thyme, 7 parts of galangal, 4 parts of pepper, 12 parts of basyleave.
The spiced cure mainly includes the composition of following mass fraction:
Anistree 5 parts, 3 parts of zingiber kawagoii, 3.5 parts of cassia bark, 3.5 parts of tsaoko, 3.5 parts of cloves, 3.5 parts of spiceleaf, 3.5 parts of Radix Glycyrrhizae, perfume 3.5 parts of grass, 3.5 parts of rhizoma nardostachyos, 3.5 parts of the root of Dahurain angelica, 3.5 parts of fennel, 3.5 parts of Chinese prickly ash, 3.5 parts of hot pepper, 3.5 parts of fructus amomi, white pepper 3.5 Part, white 3.5 parts of button, 43 parts of edible salt, 7.5 parts of white sugar, 7.5 parts of chickens' extract, 7.5 parts of monosodium glutamate.
Salting period is 11.5 hours.
The pol for pickling feed liquid is 12, and salinity is 11.
Embodiment 4
A kind of spiced roast duck base is prepared using method same as Example 1, difference is:
The feed liquid and the mass ratio of raw material of pickling is 270:160.
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=and 30:130:4.5 mass ratio, is well mixed standby With;
The NK197 material include the composition of following mass fraction:
26 parts of spiced cure, basic 3 parts of flavoring;
The basic flavoring includes the composition of following mass fraction:
2 parts of rosemary, 4 parts of thyme, 6 parts of galangal, 3 parts of pepper, 11 parts of basyleave.
The spiced cure mainly includes the composition of following mass fraction:
Anistree 4 parts, 2 parts of zingiber kawagoii, 3 parts of cassia bark, 3 parts of tsaoko, 3 parts of cloves, 3 parts of spiceleaf, 3 parts of Radix Glycyrrhizae, 3 parts of vanilla, rhizoma nardostachyos 3 Part, 3 parts of the root of Dahurain angelica, 3 parts of fennel, 3 parts of Chinese prickly ash, 3 parts of hot pepper, 3 parts of fructus amomi, 3 parts of white pepper, white 3 parts of button, 40 parts of edible salt, white sand 7 parts of sugar, 7 parts of chickens' extract, 7 parts of monosodium glutamate;
Salting period is 10 hours.
The pol for pickling feed liquid is 13, and salinity is 11.
Embodiment 5
A kind of spiced roast duck base is prepared using method same as Example 1, difference is:
The feed liquid and the mass ratio of raw material of pickling is 270:190.
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=and 35:140:5 mass ratio, it is standby after being well mixed;
The NK197 material include the composition of following mass fraction:
29 parts of spiced cure, basic 5 parts of flavoring;
The basic flavoring includes the composition of following mass fraction:
4 parts of rosemary, 7 parts of thyme, 8 parts of galangal, 5 parts of pepper, 14 parts of basyleave.
The spiced cure mainly includes the composition of following mass fraction:
Anistree 6 parts, 4 parts of zingiber kawagoii, 4 parts of cassia bark, 4 parts of tsaoko, 4 parts of cloves, 4 parts of spiceleaf, 4 parts of Radix Glycyrrhizae, 4 parts of vanilla, rhizoma nardostachyos 4 Part, 4 parts of the root of Dahurain angelica, 4 parts of fennel, 4 parts of Chinese prickly ash, 4 parts of hot pepper, 4 parts of fructus amomi, 4 parts of white pepper, white 4 parts of button, 45 parts of edible salt, white sand 8 parts of sugar, 8 parts of chickens' extract, 8 parts of monosodium glutamate;
Salting period is 11.5 hours.
The pol for pickling feed liquid is 14, and salinity is 13.
Embodiment of the present invention 1-5 products obtained therefroms are carried out to carry out baking using the same terms, gained roast duck food is carried out A person sponging on an aristocrat investigates at random, specific as follows:
The present invention spices roast duck person sponging on an aristocrat of table 1 investigates situation at random
The spiced roast duck food taste that as can be seen from Table 1, is prepared using spices cure of the invention is pure, mouthfeel is soft, Taste is unique, tasty uniform, and long-term (more than 3 months) eat spicy confectionery of the invention, and being difficult to get angry (shows as not oral cavity Ulcer, small pox long, have a stomach-ache, mouth parched and tongue scorched situations such as), appetite, appetite were better than in the past, had functions that strengthening spleen and nourishing stomach.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from of the invention Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims Including belonging to all such changes and modifications in the scope of the invention.

Claims (11)

1. the method that spiced curing food is prepared using spiced cure, it is characterised in that comprise the following steps:
Pickle:It is 10-15 that feed liquid will be pickled in advance and mix sugar addition, and salinity is 8-14, standby;Raw material is immersed into preserved materials Liquid, makes to pickle feed liquid and is fully contacted with raw material surface, and then raw material uniform coding is placed in container, and remaining feed liquid is all poured into In container, being finally pressed on raw material with weight makes its feed liquid of submerging completely;
Cleaning:The raw material that will be pickled is taken out from feed liquid is pickled one by one, it is ensured that raw material surface noresidue material residue, then uses clear water Clean up, drain away the water, obtain the spiced curing food;
The preparation method for pickling feed liquid comprises the following steps:
In terms of mass fraction, expect to wrap by NK197:Water:Fresh ginger is broken=25-40:120-150:The mass ratio of 4-6, after being well mixed It is standby;
The NK197 material include the composition of following mass fraction:
Spiced cure 25-30 parts, basic 2-6 parts of flavoring;
The spiced cure includes the composition of following mass fraction:
Anistree 2-8 parts, zingiber kawagoii 1-5 parts, cassia bark 1-6 parts, tsaoko 1-6 parts, cloves 1-6 parts, spiceleaf 1-6 parts, Radix Glycyrrhizae 1-6 parts, perfume Careless 1-6 parts, rhizoma nardostachyos 1-6 parts, root of Dahurain angelica 1-6 parts, fennel 1-6 parts, Chinese prickly ash 1-6 parts, hot pepper 1-6 parts, fructus amomi 1-6 parts, white pepper 1-6 Part, white 1-6 parts, edible salt 30-55 parts, white sugar 5-10 parts, chickens' extract 5-10 parts, monosodium glutamate 5-10 parts of button;
The basic flavoring includes the composition of following mass fraction:
Rosemary 1-5 parts, thyme 3-8 parts, galangal 6-8 parts, pepper 3-5 parts, basyleave 10-15 parts.
2. the method for preparing spiced curing food according to claim 1, it is characterised in that in terms of mass fraction, by NK197 Material bag:Water:Fresh ginger is broken=and 32:135:5.5 mass ratio, it is standby after being well mixed.
3. the method for preparing spiced curing food according to claim 1, it is characterised in that the preferred bag of NK197 material bag Include the composition of following mass fraction:
28 parts of spiced cure, basic 4 parts of flavoring.
4. the method for preparing spiced curing food according to claim 1, it is characterised in that the raw material is roast duck base.
5. the method for preparing spiced curing food according to claim 1, it is characterised in that the feed liquid of pickling is with raw material Mass ratio is 270:150-270:200.
6. the method for preparing spiced curing food according to claim 5, it is characterised in that the feed liquid of pickling is with raw material Mass ratio is 270:172.5.
7. the method for preparing spiced curing food according to claim 1, it is characterised in that the feed liquid of pickling prepares standby journey In need to keep pickling feed temperature≤10 DEG C.
8. the method for preparing spiced curing food according to claim 1, it is characterised in that the environment temperature control of pickling is 0 DEG C~4 DEG C, salting period is no more than 12 hours.
9. the method for preparing spiced curing food according to claim 8, it is characterised in that salting period is 11-12 hours.
10. the method for preparing spiced curing food according to claim 1, it is characterised in that the pol for pickling feed liquid It is 12-13, salinity is 11.
The 11. spiced curing foods prepared according to any methods describeds of claim 1-10.
CN201510364683.3A 2015-06-29 2015-06-29 Spiced cure and its spiced curing food and preparation method of preparation CN104921041B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510364683.3A CN104921041B (en) 2015-06-29 2015-06-29 Spiced cure and its spiced curing food and preparation method of preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510364683.3A CN104921041B (en) 2015-06-29 2015-06-29 Spiced cure and its spiced curing food and preparation method of preparation

Publications (2)

Publication Number Publication Date
CN104921041A CN104921041A (en) 2015-09-23
CN104921041B true CN104921041B (en) 2017-06-13

Family

ID=54108747

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510364683.3A CN104921041B (en) 2015-06-29 2015-06-29 Spiced cure and its spiced curing food and preparation method of preparation

Country Status (1)

Country Link
CN (1) CN104921041B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394696A (en) * 2015-10-26 2016-03-16 曾宪根 Salted duck preserving flavoring and preserving method thereof
CN105533616A (en) * 2016-01-26 2016-05-04 济南大学 Seasoning for preserving roast chicken before roasting
CN106942639A (en) * 2017-03-28 2017-07-14 榆林市羊道餐饮管理有限公司 A kind of Five-spice taste sauce tendon formula and preparation method thereof
CN107865369A (en) * 2017-11-14 2018-04-03 泰州杏润食品有限公司 A kind of preparation method of ginkgo shortcake benevolence
CN107950977A (en) * 2017-11-28 2018-04-24 泰州顶润食品有限公司 A kind of halogen face powder and preparation method thereof
CN107897741A (en) * 2017-12-13 2018-04-13 阜阳市金鼎吉调味食品厂 A kind of spices popcorn chicken and preparation method thereof
CN108065236A (en) * 2017-12-13 2018-05-25 阜阳市金鼎吉调味食品厂 It is a kind of that spiced as closely linked as flesh and blood and preparation method thereof
CN108077782A (en) * 2017-12-13 2018-05-29 阜阳市金鼎吉调味食品厂 A kind of spices chicken wings and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1125528A (en) * 1994-12-30 1996-07-03 段克儒 Flavouring liquid and its manufacture method
CN101601460A (en) * 2008-12-31 2009-12-16 山东六和集团有限公司 A kind of curing formula of fragrant chicken with several spices and technology thereof
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN102972725A (en) * 2012-11-22 2013-03-20 毛希泽 Dried salted duck salting seasoning and preparation method of dried salted duck
CN102987325A (en) * 2012-12-31 2013-03-27 杨建民 Condiment for preparing chicken product
CN103494150A (en) * 2013-09-30 2014-01-08 李炳科 Basic condiment, meat product and preparation methods of basic condiment and meat product
CN104687089A (en) * 2015-03-31 2015-06-10 唐山市施尔得肉制品有限公司 Vacuum-packed roast chicken making method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1125528A (en) * 1994-12-30 1996-07-03 段克儒 Flavouring liquid and its manufacture method
CN101601460A (en) * 2008-12-31 2009-12-16 山东六和集团有限公司 A kind of curing formula of fragrant chicken with several spices and technology thereof
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN102972725A (en) * 2012-11-22 2013-03-20 毛希泽 Dried salted duck salting seasoning and preparation method of dried salted duck
CN102987325A (en) * 2012-12-31 2013-03-27 杨建民 Condiment for preparing chicken product
CN103494150A (en) * 2013-09-30 2014-01-08 李炳科 Basic condiment, meat product and preparation methods of basic condiment and meat product
CN104687089A (en) * 2015-03-31 2015-06-10 唐山市施尔得肉制品有限公司 Vacuum-packed roast chicken making method

Also Published As

Publication number Publication date
CN104921041A (en) 2015-09-23

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN104172312B (en) A kind of iced tea Semen Benincasae and preparation method thereof
CN100409767C (en) Production of dried beef
CN103504321B (en) The preparation method of spicy beef jerky
CN104187529B (en) A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof
CN102488182B (en) Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers
CN102224936B (en) Preparation method of cattle palm leisure food
CN102366118B (en) Processing technology of spiced chicken hearts and spiced chicken gizzards
KR20100017446A (en) Pouch-packed liquid food
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN103750395B (en) A kind of pot-stewed fowl bullfrog processing technology
CN103005481B (en) Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance
CN107125710A (en) Spiral shell powder sauce and preparation method thereof
CN103989140B (en) Beef flavor chilli sauce and preparation method thereof
CN104000155A (en) Seasoning and preparation method thereof
CN103584144B (en) A kind of red bean chicken feet and preparation method thereof
CN102150818A (en) Seasoning sauce and preparation method thereof
CN102366119A (en) Processing technology of pot-stewed whole chicken
CN103621947A (en) Crispy nutritional pickles and preparation method thereof
CN102258188B (en) Tartar sauce for beef with brown sauce and preparation method thereof
CN102599531A (en) Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material
TWI247584B (en) Spice-containing drinks
CN104305292A (en) Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
CN103519111A (en) Chili dipping sauce and production method thereof
CN104305301A (en) Production method of sauce fragrant duck neck

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
GR01 Patent grant