CN104939013A - Braised food condiment, method for preparing braised foods and braised foods - Google Patents

Braised food condiment, method for preparing braised foods and braised foods Download PDF

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Publication number
CN104939013A
CN104939013A CN201510366775.5A CN201510366775A CN104939013A CN 104939013 A CN104939013 A CN 104939013A CN 201510366775 A CN201510366775 A CN 201510366775A CN 104939013 A CN104939013 A CN 104939013A
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pot
soup
food
boiling
stewed fowl
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CN201510366775.5A
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CN104939013B (en
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李炳科
林建容
邹高义
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Chongqing Puheng Food Technology Co Ltd
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Chongqing Puheng Food Technology Co Ltd
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Abstract

The invention provides a braised food condiment, a method for preparing braised foods and the braised foods. The braised food condiment is prepared from the following components in percentage by weight: 10%-15% of anise, 3%-10% of galanga resurrectionlily rhizome, 5%-10% of cinnamon, 5%-10% of amomum tsao-ko, 2%-8% of clove, 5%-10% of bay leaves, 5%-10% of liquorice, 5%-10% of angelica root, 5%-10% of fennel, 6%-10% of fructus amomi, 5%-10% of netmeg, 5%-10% of alpinia katsumadai hayata, 5%-10% of long pepper, 5%-10% of hawthorn fruits and 5%-10% of dried tangerine or orange peel. The method for preparing the braised foods comprises the following steps: adding water into an old hen, pig bones and fresh ginger and boiling to obtain broth; adding an NK206 condiment bag and salad oil; boiling and adding the braised food condiment, a basic condiment, an NK208 condiment bag, green onions and ginger; boiling to obtain soup stock; and putting food raw materials, boiling for 25-30 minutes, then turning off fire and braising for 10-20 minutes. The braised foods obtained by the application have the characteristics of moisture preservation, peculiar smell removal, fat degradation and long shelf life, and the freshness and tenderness of the food materials are kept.

Description

Pot-stewed fowl flavoring, the method preparing pot-stewed fowl food and pot-stewed fowl food
Technical field
The present invention relates to field of food, in particular to a kind of pot-stewed fowl flavoring, the method preparing pot-stewed fowl food and pot-stewed fowl food.
Background technology
Along with expanding economy, the rhythm of life of people is constantly being accelerated, and quick-freezing cooked pot-stewed fowl product becomes the very important part on people's dining table.The quick-freezing cooked product of taste uniqueness, instant, long shelf-life is subject to the very big welcome of people.
Spicy is a kind of taste very common in the daily edible food of people, and not only fiber crops but also peppery taste stimulation are enjoyed greatly to people.
Making spicy food requisite is flavoring, and good flavoring brings to spicy product diversifiedly to enrich taste, stimulate the taste bud of people greatly.Traditional pot-stewed fowl flavoring, taste is more single, can not give food materials varied abundant taste.Along with the development of chemical industry, people more and more use chemical flavor enhancement to give food various taste, although chemical flavor enhancement also can obtain abundant taste, this product of Long-Time Service has great injury to human body.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of pot-stewed fowl flavoring, the advantage such as described pot-stewed fowl flavoring has pure natural, it is healthy to damage, special taste.
The second object of the present invention is to provide a kind of method using described pot-stewed fowl flavoring to prepare pot-stewed fowl food, and the method has simple to operate, and obtained pot-stewed fowl food has water conservation, removes raw meat, degraded fat, can keep the advantages such as food materials are fresh and tender, long shelf-life.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of pot-stewed fowl flavoring, by weight percentage, make primarily of following raw material:
Anistree 10-15%, three how 3-10%, cassia bark 5-10%, tsaoko 5-10%, cloves 2-8%, spiceleaf 5-10%, Radix Glycyrrhizae 5-10%, root of Dahurain angelica 5-10%, fennel 5-10%, fructus amomi 6-15%, nutmeg 5-10%, Amomum globosum loureiro 5-10%, finish and pull out 5-10%, hawthorn 5-10%, dried orange peel 5-10%.
The flavoring that the application provides, use are all pure natural raw materials, can be favourable ensure food safety, can not damage to human body.In addition, use the pot-stewed fowl flavoring that the application provides, obtained effective period of food quality is long.
Preferably, described pot-stewed fowl flavoring, by weight percentage, make primarily of following raw material:
Anistree 12-13%, three how 5-8%, cassia bark 6-8%, tsaoko 6-8%, cloves 4-6%, spiceleaf 6-8%, Radix Glycyrrhizae 6-8%, root of Dahurain angelica 6-8%, fennel 6-8%, fructus amomi 7-9%, nutmeg 6-8%, Amomum globosum loureiro 6-8%, finish and pull out 6-8%, hawthorn 6-8%, dried orange peel 6-8%.
More preferably proportioning, the taste that flavoring can be made to obtain in use is unique, arranges in pairs or groups more balanced between various taste, can not produce strange taste.
The application also provides a kind of method using described pot-stewed fowl flavoring to prepare pot-stewed fowl food, said method comprising the steps of:
A. soup-stock is obtained with the boiling that adds water of old hen, pig rod bone, ginger;
B. in described soup-stock, add NK206 material bag and salad oil, add described pot-stewed fowl flavoring, basic flavoring bag, NK208 material bag, fresh green onion and fresh ginger after boiling, boil rear adjustment salinity, pol, obtain long-used soup;
Described NK206 expects that handbag draws together India capsicum, domestic capsicum and Chinese prickly ash;
Described NK208 expects that handbag draws together salt, white sugar, monosodium glutamate, cooking wine, maltose and chickens' extract;
C. by boiled for described long-used soup, then food materials raw material is put into described long-used soup, after stirring, keep fluidized state boiling 25-30 minute, then close the stewing 10-20 minute processed of fire, obtain pot-stewed fowl food.
Use old hen, the boiling that adds water of pig rod bone, ginger obtains soup-stock, abundant extra nutrition can be provided to food materials, soup-stock and NK206 expect bag, salad oil, basic flavoring bag, NK208 material bag, fresh green onion acts synergistically together with fresh ginger, give the abundant taste of food materials and nutrition, too can not cover the taste that pot-stewed fowl flavoring provides simultaneously, the taste of the pot-stewed fowl food obtained can not be made strange.Use the pot-stewed fowl food that the method is obtained, water tariff collection is good, can remove the fishy smell of meat food materials, degraded fat, keep the mouthfeel ageing that food materials are fresh and tender, can not make food materials, can greatly extend the shelf-life of food materials.
It should be noted that, the basic flavoring bag used in this method refers to the commercially produced product of the patent No. for the basic flavoring disclosed in 201310462043.7.The patent of invention of this basic flavoring is same people with the applicant, is the core technology personnel grasping patent of the present invention.Specifically, this basic flavoring is made up of rosemary 1 part-5 parts, thyme 3 parts-8 parts, galangal 6 parts-8 parts, 3 parts-5 parts, pepper and basyleave 10 parts-15 parts, and wherein number is with parts by weight.
The most preferably, the best in quality ratio of long-used soup and food materials is 4:3.For the product of different batches, in order to obtain the taste of differentiation, can finely tune on the basis of this ratio.
In actual production process, long-used soup is can be reusable.Generally can reuse 6 times, filtering solids after 6 times, adds NK206 material bag and salad oil, adds described pot-stewed fowl flavoring, basic flavoring bag, NK208 material bag, fresh green onion and fresh ginger after boiling, boil rear adjustment salinity, pol, can continue to use.If can not continuous seepage, can, by after solids (capsicum, Chinese prickly ash etc.) filtering, enter in stainless steel cask by long-used soup splendid attire, after cooling, sealer be put into 0 DEG C of freezer and is deposited.If do not used for a long time, then need every 3 days long-used soup is once boiled, prevent from going bad.
Fresh green onion wherein and fresh ginger are generally clapped into loose shape and use.
Preferably, described step a is specially:
Add water with described old hen, described pig rod bone, described ginger, 95-100 DEG C of boiling 0.5-1.5 hour, then with little fiery boiling more than 6 hours, obtain described soup-stock.
First use big fire boiling, then can be good at the beneficiating ingredient in old hen, pig rod bone, ginger to extract by the method for little fiery boiling, obtain high-quality soup-stock.
Further preferably, the mass ratio of described old hen, described pig rod bone, described ginger and described water is 8-12:15-25:0.5-2:600; The mass ratio of described water and described soup-stock is 3-4:1.
Suitable material rate, can make the various compositions of soup-stock more balanced, and it is biased that taste is unlikely to generation.
Preferably, described soup-stock, described NK206 expect that bag, described salad oil, described pot-stewed fowl flavouring, described basic flavoring bag, described NK208 expect to wrap, the mass ratio of described fresh green onion and described fresh ginger is 200:1-2:4-6:0.5-2:0.1-0.5:2-3:0.5-1.5:0.5-1.
Preferred soup-stock, NK206 expect that bag, salad oil, pot-stewed fowl flavouring, basic flavoring bag, NK208 material wraps, the ratio of fresh green onion and these materials of fresh ginger, can make that the pot-stewed fowl food mouthfeel that obtains is better, water conservation goes raw meat better effects if, the shelf-life is longer, taste is unique.
More preferably, in described NK206 material bag, the mass ratio of described India capsicum, described domestic capsicum and described Chinese prickly ash is 1-2:3-5:1-4; In described NK208 material bag, the mass ratio of described salt, described white sugar, described monosodium glutamate, described cooking wine, described maltose, described chickens' extract is 3-3.5:2-3:2-4:0.1-0.7:0.1-0.7:0.1-0.7.
The ratio of each raw material during preferred NK206 material bag and NK208 material wrap, what it was mated with other raw materials is better, the common quality improving obtained pot-stewed fowl food.
Further preferably, described salinity is adjusted to 21-23 degree, described sugariness is adjusted to 23-25 degree.
The adjustment of salinity and sugariness, can make pot-stewed fowl food in preparation process, obtain appropriate sweet taste and saline taste, and the taste that sweet taste and saline taste can be provided with other raw materials rubs up, the final pot-stewed fowl product obtaining uniqueness.
Alternatively, described method also comprises packaging fast freezing step:
Described pot-stewed fowl food is naturally cooled to normal temperature, carries out vacuum packaging and metal detection successively, then quick-frozen under-25 ~-35 DEG C of conditions.
Naturally cooling is proterties in order to avoid destroying pot-stewed fowl food and taste and nutritional labeling; Metal detection is to ensure food security; Under-25 ~-35 DEG C of conditions, quick-frozen is in order to fast by the various materials of pot-stewed fowl food, nutritional labeling locking, can extend the shelf life simultaneously.
The application also provides a kind of pot-stewed fowl food, and described pot-stewed fowl food is obtained by said method.
Compared with prior art, beneficial effect of the present invention is:
(1) raw material pure natural, have no side effect, can ensure food safety;
(2) good manufacture craft makes food materials obtain unique taste, mouthfeel is good, nutritious, is conducive to food materials water conservation, removes raw meat, degraded is fatty, keep fresh and tender;
(3) the pot-stewed fowl food taste mouthfeel that provides of the application is good, nutritious, meat product is not rich, long shelf-life.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
Get anistree 10kg, three how 3kg, cassia bark 5kg, tsaoko 5kg, cloves 2kg, spiceleaf 5kg, Radix Glycyrrhizae 10kg, root of Dahurain angelica 10kg, fennel 10kg, fructus amomi 6kg, nutmeg 10kg, Amomum globosum loureiro 5kg, finish and pull out 5kg, hawthorn 5kg and dried orange peel 9kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 8kg, pig rod bone 25kg, ginger 2kg, 100 DEG C of boilings 0.5 hour, then within 7 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 2kg (India capsicum 0.2kg, domestic capsicum 1kg, Chinese prickly ash 0.8kg) and salad oil 4kg is added in soup-stock, pot-stewed fowl flavoring 2kg, basic flavoring bag 0.1kg, NK208 material bag 3kg (salt 1.23kg, white sugar 0.82kg, monosodium glutamate 0.82kg, cooking wine 0.043kg, maltose 0.043kg and chickens' extract 0.044kg), fresh green onion 0.5kg and fresh ginger 0.5kg is added after boiling, boil rear adjustment salinity 21 degree, pol 25 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh duck head 150kg is put into long-used soup, stir to again boiling after, timing boiling 25 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 20 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-25 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 2
Get anistree 12kg, three how 5kg, cassia bark 6kg, tsaoko 6kg, cloves 8kg, spiceleaf 6kg, Radix Glycyrrhizae 6kg, root of Dahurain angelica 6kg, fennel 6kg, fructus amomi 7kg, nutmeg 6kg, Amomum globosum loureiro 6kg, finish and pull out 10kg, hawthorn 5kg and dried orange peel 5kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 12kg, pig rod bone 15kg, ginger 0.5kg, 95 DEG C of boilings 1.5 hours, then within 8 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 2kg (India capsicum 0.4kg, domestic capsicum 0.8kg, Chinese prickly ash 0.4kg) and salad oil 6kg is added in soup-stock, pot-stewed fowl flavoring 0.5kg, basic flavoring bag 0.5kg, NK208 material bag 2kg (salt 0.555kg, white sugar 0.475kg, monosodium glutamate 0.635kg, cooking wine 0.11kg, maltose 0.115kg and chickens' extract 0.11kg), fresh green onion 1.5kg and fresh ginger 1kg is added after boiling, boil rear adjustment salinity 23 degree, pol 23 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh beef 150kg is put into long-used soup, stir to again boiling after, timing boiling 30 minutes, within in boiling process every 5 minutes, stir 3 times, then close the stewing system of fire 10 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-30 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 3
Get anistree 10kg, three how 8kg, cassia bark 8kg, tsaoko 8kg, cloves 4kg, spiceleaf 8kg, Radix Glycyrrhizae 5kg, root of Dahurain angelica 5kg, fennel 5kg, fructus amomi 8kg, nutmeg 5kg, Amomum globosum loureiro 8kg, finish and pull out 6kg, hawthorn 6kg and dried orange peel 6kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 10kg, pig rod bone 20kg, ginger 1kg, 98 DEG C of boilings 1 hour, then within 8 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 1kg (India capsicum 0.25kg, domestic capsicum 0.5kg, Chinese prickly ash 0.25kg) and salad oil 5kg is added in soup-stock, pot-stewed fowl flavoring 1kg, basic flavoring bag 0.2kg, NK208 material bag 2.4kg (salt 0.72kg, white sugar 0.6kg, monosodium glutamate 0.72kg, cooking wine 0.12kg, maltose 0.12kg and chickens' extract 0.12kg), fresh green onion 1kg and fresh ginger 0.8kg is added after boiling, boil rear adjustment salinity 22 degree, pol 24 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh chicken 140kg is put into long-used soup, stir to again boiling after, timing boiling 28 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 15 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-35 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 4
Get anistree 15kg, three how 4kg, cassia bark 7kg, tsaoko 7kg, cloves 3kg, spiceleaf 10kg, Radix Glycyrrhizae 5kg, root of Dahurain angelica 5kg, fennel 5kg, fructus amomi 9kg, nutmeg 5kg, Amomum globosum loureiro 10kg, finish and pull out 5kg, hawthorn 5kg and dried orange peel 5kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 9kg, pig rod bone 22kg, ginger 1.5kg, 96 DEG C of boilings 1.3 hours, then within 7 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 1.5kg (India capsicum 0.15kg, domestic capsicum 0.75kg, Chinese prickly ash 0.6kg) and salad oil 4.5kg is added in soup-stock, pot-stewed fowl flavoring 0.8kg, basic flavoring bag 0.4kg, NK208 material bag 3kg (salt 1.23kg, white sugar 0.82kg, monosodium glutamate 0.82, cooking wine 0.043, maltose 0.043 and chickens' extract 0.044), fresh green onion 0.8kg and fresh ginger 0.8kg is added after boiling, boil rear adjustment salinity 21 degree, pol 25 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh duck neck 150kg is put into long-used soup, stir to again boiling after, timing boiling 25 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 20 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-25 ~-35 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 5
Get anistree 11kg, three how 3kg, cassia bark 5kg, tsaoko 5kg, cloves 2kg, spiceleaf 5kg, Radix Glycyrrhizae 8kg, root of Dahurain angelica 8kg, fennel 8kg, fructus amomi 6kg, nutmeg 8kg, Amomum globosum loureiro 5kg, finish and pull out 8kg, hawthorn 8kg and dried orange peel 10kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 9kg, pig rod bone 18kg, ginger 0.6kg, 100 DEG C of boilings 0.8 hour, then within 7 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 2kg (India capsicum 0.2kg, domestic capsicum 1kg, Chinese prickly ash 0.8kg) and salad oil 5.5kg is added in soup-stock, pot-stewed fowl flavoring 1.8kg, basic flavoring bag 0.2kg, NK208 material bag 3kg (salt 1.23kg, white sugar 0.82kg, monosodium glutamate 0.82, cooking wine 0.043, maltose 0.043 and chickens' extract 0.044), fresh green onion 1.1kg and fresh ginger 0.6kg is added after boiling, boil rear adjustment salinity 21 degree, pol 25 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh pork 150kg is put into long-used soup, stir to again boiling after, timing boiling 25 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 20 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-25 ~-35 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 6
Get anistree 13kg, three how 3kg, cassia bark 9kg, tsaoko 10kg, cloves 6kg, spiceleaf 5kg, Radix Glycyrrhizae 5kg, root of Dahurain angelica 5kg, fennel 5kg, fructus amomi 6kg, nutmeg 5kg, Amomum globosum loureiro 5kg, finish and pull out 5kg, hawthorn 10kg and dried orange peel 8kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 10kg, pig rod bone 20kg, ginger 1kg, 100 DEG C of boilings 1 hour, then within 7 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 1.6kg (India capsicum 0.4kg, domestic capsicum 0.8kg, Chinese prickly ash 0.4kg) and salad oil 5kg is added in soup-stock, pot-stewed fowl flavoring 1kg, basic flavoring bag 0.4kg, NK208 material bag 2.43kg (salt 0.729kg, white sugar 0.6075kg, monosodium glutamate 0.729kg, cooking wine 0.1215kg, maltose 0.1215kg and chickens' extract 0.1215kg), fresh green onion 1kg and fresh ginger 0.75kg is added after boiling, boil rear adjustment salinity 23 degree, pol 25 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh mutton 150kg is put into long-used soup, stir to again boiling after, timing boiling 25 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 20 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-25 ~-35 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Embodiment 7
Get anistree 10kg, three how 10kg, cassia bark 10kg, tsaoko 5kg, cloves 5kg, spiceleaf 5kg, Radix Glycyrrhizae 5kg, root of Dahurain angelica 5kg, fennel 5kg, fructus amomi 6kg, nutmeg 6kg, Amomum globosum loureiro 7kg, finish and pull out 5kg, hawthorn 6kg and dried orange peel 10kg, be fully mixed to get pot-stewed fowl flavoring.
To add water 600kg with old hen 12kg, pig rod bone 20kg, ginger 1.5kg, 100 DEG C of boilings 1 hour, then within 8 hours, obtain soup-stock 200kg with little fiery boiling; NK206 material bag 1.6kg (India capsicum 0.4kg, domestic capsicum 0.8kg, Chinese prickly ash 0.4kg) and salad oil 6kg is added in soup-stock, pot-stewed fowl flavoring 2kg, basic flavoring bag 0.1kg, NK208 material bag 2.4kg (salt 0.72kg, white sugar 0.6kg, monosodium glutamate 0.72kg, cooking wine 0.12kg, maltose 0.12kg and chickens' extract 0.12kg), fresh green onion 1.5kg and fresh ginger 0.6kg is added after boiling, boil rear adjustment salinity 22 degree, pol 24 degree, obtain long-used soup; Want continuous moisturizing in sintering procedure, keep long-used soup 200kg.
Long-used soup is boiled, then fresh shank 150kg is put into long-used soup, stir to again boiling after, timing boiling 25 minutes, within in boiling process every 5 minutes, stir twice, then close the stewing system of fire 20 minutes, drop soup is pulled out and to be removed by the flavoring such as capsicum, Chinese prickly ash sticking to product surface rapidly afterwards, obtains pot-stewed fowl food.Pot-stewed fowl food is naturally cooled to normal temperature, then claps and carry out vacuum packaging, the reference time is: 30 seconds pumpdown times, in warm envelope 3 seconds, time delay 2.6 seconds, is as the criterion not have visual bubble in bag; Then carry out metal detection, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again; Then product is placed in Turnround basket, sends into quick freezing repository quick-frozen under-25 ~-35 DEG C of conditions.
Loaded in case by neat for product code after quick-frozen, refrigerated storage is for sale.
Comparative example 1
Compared with embodiment 6, the formula of adjustment pot-stewed fowl flavoring is as follows:
Anistree 20kg, three how 1kg, cassia bark 4kg, tsaoko 15kg, cloves 1kg, spiceleaf 3kg, Radix Glycyrrhizae 15kg, root of Dahurain angelica 4kg, fennel 4kg, fructus amomi 20kg, nutmeg 1kg, Amomum globosum loureiro 3kg, finish and pull out 3kg, hawthorn 3kg and dried orange peel 3kg.
Other steps are identical, obtained pot-stewed fowl food.
Comparative example 2
Compared with embodiment 6, in adjustment boiling process, the use amount of pot-stewed fowl flavoring is 5kg, and other steps are identical, obtained pot-stewed fowl food.
Comparative example 3
Compared with embodiment 6, in adjustment boiling process, the use amount of pot-stewed fowl flavoring is 0.3kg, and other steps are identical, obtained pot-stewed fowl food.
The shelf-life that the product detecting embodiment and comparative example acquisition is placed at 25 DEG C of lower open mouths, its result is as shown in table 1 below:
Table 1 shelf-life
The pot-stewed fowl flavoring that the application provides, the method preparing pot-stewed fowl food and pot-stewed fowl food, uncovered normal temperature long shelf-life; Refrigeration vacuum packaging generally can preserve half a year more than.
The pot-stewed fowl flavoring that the application provides, the method preparing pot-stewed fowl food and pot-stewed fowl food, raw material pure natural, have no side effect, and can ensure food safety; Good manufacture craft makes food materials obtain unique taste, mouthfeel is good, nutritious, is conducive to food materials water conservation, removes raw meat, degraded is fatty, keep fresh and tender; The pot-stewed fowl food taste mouthfeel that the application provides is good, nutritious, meat product is not rich, long shelf-life.
It should be noted that, the pot-stewed fowl flavoring that the application provides and prepare the method for pot-stewed fowl food, its application food materials are not limited to the food materials such as chicken, duck, pig, ox, sheep, and daily the food materials that can be used in preparing pot-stewed fowl food all can use.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.Last it is noted that above each embodiment is only in order to illustrate the technical scheme of the application, be not intended to limit; Although with reference to foregoing embodiments to present application has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of each embodiment technical scheme of the application.

Claims (10)

1. a pot-stewed fowl flavoring, is characterized in that, by weight percentage, makes primarily of following raw material:
Anistree 10-15%, three how 3-10%, cassia bark 5-10%, tsaoko 5-10%, cloves 2-8%, spiceleaf 5-10%, Radix Glycyrrhizae 5-10%, root of Dahurain angelica 5-10%, fennel 5-10%, fructus amomi 6-15%, nutmeg 5-10%, Amomum globosum loureiro 5-10%, finish and pull out 5-10%, hawthorn 5-10%, dried orange peel 5-10%.
2. pot-stewed fowl flavoring according to claim 1, is characterized in that, by weight percentage, makes primarily of following raw material:
Anistree 12-13%, three how 5-8%, cassia bark 6-8%, tsaoko 6-8%, cloves 4-6%, spiceleaf 6-8%, Radix Glycyrrhizae 6-8%, root of Dahurain angelica 6-8%, fennel 6-8%, fructus amomi 7-9%, nutmeg 6-8%, Amomum globosum loureiro 6-8%, finish and pull out 6-8%, hawthorn 6-8%, dried orange peel 6-8%.
3. use pot-stewed fowl flavoring according to claim 1 and 2 to prepare the method for pot-stewed fowl food, it is characterized in that, said method comprising the steps of:
A. soup-stock is obtained with the boiling that adds water of old hen, pig rod bone, ginger;
B. in described soup-stock, add NK206 material bag and salad oil, add described pot-stewed fowl flavoring, basic flavoring bag, NK208 material bag, fresh green onion and fresh ginger after boiling, boil rear adjustment salinity, pol, obtain long-used soup;
Described NK206 expects that handbag draws together India capsicum, domestic capsicum and Chinese prickly ash;
Described NK208 expects that handbag draws together salt, white sugar, monosodium glutamate, cooking wine, maltose and chickens' extract;
C. by boiled for described long-used soup, then food materials raw material is put into described long-used soup, after stirring, keep fluidized state boiling 25-30 minute, then close the stewing 10-20 minute processed of fire, obtain pot-stewed fowl food.
4. method according to claim 3, is characterized in that, described step a is specially:
Add water with described old hen, described pig rod bone, described ginger, 95-100 DEG C of boiling 0.5-1.5 hour, then with little fiery boiling more than 6 hours, obtain described soup-stock.
5. method according to claim 4, is characterized in that, the mass ratio of described old hen, described pig rod bone, described ginger and described water is 8-12:15-25:0.5-2:600; The mass ratio of described water and described soup-stock is 3-4:1.
6. method according to claim 3, it is characterized in that, described soup-stock, described NK206 expect that bag, described salad oil, described pot-stewed fowl flavouring, described basic flavoring bag, described NK208 expect to wrap, the mass ratio of described fresh green onion and described fresh ginger is 200:1-2:4-6:0.5-2:0.1-0.5:2-3:0.5-1.5:0.5-1.
7. method according to claim 6, is characterized in that, in described NK206 material bag, the mass ratio of described India capsicum, described domestic capsicum and described Chinese prickly ash is 1-2:3-5:1-4; In described NK208 material bag, the mass ratio of described salt, described white sugar, described monosodium glutamate, described cooking wine, described maltose, described chickens' extract is 3-3.5:2-3:2-4:0.1-0.7:0.1-0.7:0.1-0.7.
8. method according to claim 7, is characterized in that, described salinity is adjusted to 21-23 degree, described sugariness is adjusted to 23-25 degree.
9. the method according to any one of claim 3-8, is characterized in that, also comprises packaging fast freezing step:
Described pot-stewed fowl food is naturally cooled to normal temperature, carries out vacuum packaging and metal detection successively, then quick-frozen under-25 ~-35 DEG C of conditions.
10. a pot-stewed fowl food, described pot-stewed fowl food is obtained by the method described in any one of claim 3-9.
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CN106107878A (en) * 2016-06-29 2016-11-16 郑州市百年粥道餐饮管理有限公司 A kind of spiced and stewed food flavouring agent, halogen soup, pot-stewed fowl goods, preparation method
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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
CN107981297A (en) * 2017-11-30 2018-05-04 宁夏宁杨清真食品有限公司 Butter thick soup flavoring and preparation method thereof
CN108720015A (en) * 2018-05-29 2018-11-02 辣小鸭食品有限公司 A kind of preparation method of integration of drinking and medicinal herbs health food
CN108719918A (en) * 2018-04-28 2018-11-02 河南极道客餐饮管理有限公司 Halogen meat formula
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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
CN107981297A (en) * 2017-11-30 2018-05-04 宁夏宁杨清真食品有限公司 Butter thick soup flavoring and preparation method thereof
CN108719918A (en) * 2018-04-28 2018-11-02 河南极道客餐饮管理有限公司 Halogen meat formula
CN108720015A (en) * 2018-05-29 2018-11-02 辣小鸭食品有限公司 A kind of preparation method of integration of drinking and medicinal herbs health food
CN108936542A (en) * 2018-08-02 2018-12-07 重庆甘佳食品有限公司 A kind of Multipurpose flavor material

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Inventor after: Li Bingke

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Inventor before: Lin Jianrong

Inventor before: Zou Gaoyi