CN106213419A - A kind of composite flavouring and the meat products made by it - Google Patents

A kind of composite flavouring and the meat products made by it Download PDF

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Publication number
CN106213419A
CN106213419A CN201610576450.4A CN201610576450A CN106213419A CN 106213419 A CN106213419 A CN 106213419A CN 201610576450 A CN201610576450 A CN 201610576450A CN 106213419 A CN106213419 A CN 106213419A
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China
Prior art keywords
composite flavouring
meat
parts
flavouring
composite
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CN201610576450.4A
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Chinese (zh)
Inventor
闫微微
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闫微微
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Priority to CN201610576450.4A priority Critical patent/CN106213419A/en
Publication of CN106213419A publication Critical patent/CN106213419A/en

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Abstract

The embodiment of the invention discloses a kind of composite flavouring and the meat products made by it, this composite flavouring is formed by the raw material boiling in formula as below, described formula meter, including: taste reaches 45 60 parts of the freshest soy sauce of delicious food, sky, sea gold mark oil consumption 20 40 parts, 45 60 parts of the ancient fresh soy sauce of product in east, SHISANXIANG 23 parts, sweeting agent 46 parts, gourmet powder 46 parts, chicken powder 9 11 parts.Compared with prior art, the composite flavouring formula that the present invention provides is simple, it is easy to grasp, need not matching while using, when using it to make meat products, it is not necessary to add other flavoring agent, and the composite flavouring room temperature holding time of present invention offer is long, can preserve 180 days and never degenerate.The meat products that the composite flavouring using the present invention to provide makes, features good taste, by numerous person sponging on an aristocrats' favorable comment.

Description

A kind of composite flavouring and the meat products made by it
Technical field
The present invention relates to food processing field, be specifically related to a kind of composite flavouring and the meat products made by it.
Background technology
Meat products, such as sauced meat are the food that broad masses like very much, sauced meat production history is long in China, kind relatively Many, there is multiple kind because of adjuvant, the change of processing, relatively well-known having: " building, osmanthus board " capital beans wind meat of Fuling food factory, four Chengdu, river " another name for Sichuan Province wind board " capital beans wind meat, Beijing " sky Sheng number " clear sauced meat, Tianjin " Tian Baolou " clear sauced meat, Guangdong beans wind meat, Shanghai Beans wind meat, Wujiang, Jiangsu sauced meat etc.." building, osmanthus board " capital beans wind meat is bright and lustrous, and muscle is scarlet or purplish red, fat milk white; Body is dry and comfortable solid, and finger pressure is without obvious indenture;Entrance is delicious sweet salty, and delicate fragrance is promoted the production of body fluid, fertile and oiliness, and more product are the denseest, and paste flavor is strong, There is the intrinsic local flavor of capital beans." Tian Baolou " clear sauced meat paste flavor is strong fragrant, bright in colour, red white clearly demarcated, meat carefully continuous profit, fertile and oiliness. The Guangdong beans the sweetest perfume (or spice) of wind meat is agreeable to the taste, and paste flavor attacks people, alcohol profit Hui Tian, fertile and oiliness;Although above-mentioned sauced meat local flavor has their own characteristics each, but It is that they have a problem that jointly, that is, the composite flavouring formula of sauced meat is complicated, and often the spice in composite flavouring is just Up to ten several the most tens of kinds, it is difficult to grasp;And composite flavouring needs according to specific ratio matching while using, operates numerous Trivial;Other meat products, such as, by sliced meat, meat section etc. obtained by parch, it there is also same asking during parch Topic.
Summary of the invention
The embodiment of the invention discloses a kind of composite flavouring and the meat products made by it, be used for solving existing compound tune Material formula complexity and the problem needing matching while using.Technical scheme is as follows:
Present invention firstly provides a kind of composite flavouring, the raw material boiling in formula as below form, described formula is by weight Amount part meter, including: taste reaches delicious food the freshest soy sauce 45-60 part, oil consumption 20-40 part, east ancient product fresh soy sauce 45-60 part, SHISANXIANG 2-3 part, sweeting agent 4-6 part, gourmet powder 4-6 part, chicken powder 9-11 part.
In the detailed description of the invention of the present invention, described formula meter, including: taste reaches the freshest soy sauce of delicious food 57 Part, oil consumption 30 parts, 57 parts of the ancient fresh soy sauce of product in east, SHISANXIANG 2.3 parts, sweeting agent 5 parts, gourmet powder 5 parts, chicken powder 10 parts.
In the detailed description of the invention of the present invention, oil consumption is sky, sea gold mark oil consumption.
In the detailed description of the invention of the present invention, described sweeting agent is selected from sugar, xylitol or a combination thereof.
In the detailed description of the invention of the present invention, described boiling is specially boiled to boiling.
In the detailed description of the invention of the present invention, above-mentioned formula also includes chilli goods 4-8 part, described chilli system Product are preferably paprika.
In the detailed description of the invention of the present invention, after obtaining described composite flavouring by boiling, also include described Composite flavouring processed.
Present invention also offers a kind of meat products, following methods prepare: poultry meat and aforesaid composite flavouring are prepared, Wherein, described poultry meat is 20-30:1 with the weight part ratio of described composite flavouring.
In the detailed description of the invention of the present invention, described poultry meat is 25:1 with the weight part ratio of described composite flavouring.
In the detailed description of the invention of the present invention, described poultry meat includes: Carnis Gallus domesticus, duck meat, Carnis Sus domestica, beef, Carnis caprae seu ovis and rabbit At least one in meat.
In the detailed description of the invention of the present invention, described meat products by poultry meat and aforesaid composite flavouring add water stew boil and Become or parch forms.
In the detailed description of the invention of the present invention, described stewed boiling includes: after big fire is boiled, little fire is stewed and boiled 0.5-8 hour, excellent Elect 0.5-4 hour as, more preferably 1-2 hour.
Compared with prior art, the composite flavouring formula that the present invention provides is simple, it is easy to grasp, it is not necessary to matching while using, When using it to make meat products, it is not necessary to add other flavoring agent, and the composite flavouring room temperature holding time that the present invention provides is long, 180 days can be preserved and never degenerate.The meat products that the composite flavouring using the present invention to provide makes, features good taste, by vast food Visitor's favorable comment.
Detailed description of the invention
The invention discloses a kind of composite flavouring, the raw material boiling in formula as below form, described formula Meter, including: taste reaches delicious food the freshest soy sauce 45-60 part, oil consumption 20-40 part, east ancient product fresh soy sauce 45-60 part, SHISANXIANG 2-3 Part, sweeting agent 4-6 part, gourmet powder 4-6 part, chicken powder 9-11 part.
Inventor is found surprisingly that in practice process, in the composite flavouring of the present invention, adds two kinds of specific soy sauce, I.e. taste reaches the freshest soy sauce of delicious food and the fresh soy sauce of Dong Gu mono-product, and in specific proportions with other raw material with the use of so that system The meat products taste made is more preferable, by the favorable comment of numerous persons sponging on an aristocrat, taste reach the freshest soy sauce of delicious food and the fresh soy sauce of Dong Gu mono-product each greatly All there is sale in supermarket.In the inventive solutions, oil consumption can select common various brands oil consumption, is preferably sky, sea gold mark Oil consumption.SHISANXIANG used in the present invention can also use commercially available various brands SHISANXIANG, as king keeps justice SHISANXIANG etc., used Gourmet powder, chicken powder all can use commercially available various brands gourmet powder, chicken powder.Sweeting agent used can selected from sugar, xylitol or its Combination.Described sugar refers to the table sugar with sucrose as main component, includes but not limited to white sugar, soft plantation white sugar, crystal sugar etc..
In the detailed description of the invention of the present invention, above-mentioned formula can also include chilli goods 4-8 part, be used for preparing There is the composite flavouring of pungent.Described chilli goods refer to the conventional chilli of culinary area and are added further by it The paprika of work, Fructus Capsici sheet etc..It is preferably paprika, because without filter operation further when using paprika, as Fruit directly uses chilli or Fructus Capsici sheet etc., then need after boiling completes, separated with composite flavouring by chilli, permissible Employing filter operation realizes.
In the detailed description of the invention of the present invention, each raw material in above-mentioned formula is placed in heatproof container, such as rustless steel Boil in Guo and i.e. can get composite flavouring to seething with excitement.Transport for convenience, it is also possible to optional employing dehydration side of the prior art The dewaterings such as method, such as vacuum lyophilization, carry out processed to above-mentioned prepared composite flavouring, make composite flavouring Become paste or powdery.
Visible, when the composite flavouring applying the present invention to provide makes meat products, composite flavouring need not matching while using, only Need first to produce a certain amount of composite flavouring standby, when needs make meat products, be proportionally added into composite flavouring, save Go the troublesome operation of preparation.
Present invention also offers the meat products made by composite flavouring provided by the present invention, poultry meat and the present invention carry The composite flavouring of confession prepares;In specific implementation process, the composite flavouring that poultry meat and the present invention provide can be added water stew boil and Become or parch forms.
The stewed method of boiling of this meat products may include that the composite flavouring by poultry meat and the present invention provide joins resistance to thermal capacitance In device, adding water to stew to boil forms, and usually, added water should not have excessively poultry meat;Wherein, at composite flavouring without processed In the case of, described poultry meat is 20-30:1 with the weight part ratio of described composite flavouring, it is preferable that described poultry meat is multiple with described The weight part ratio closing flavoring agent is 25:1.If composite flavouring is through processed, then can on the premise of aforementioned proportion, according to Degree of dehydration, comparative example carries out suitable adjustment, i.e. reduces the consumption of composite flavouring.
The frying production method of this meat products may include that the composite flavouring by poultry meat and the present invention provide joins resistance to thermal capacitance In device, conventional frying production method is used to fry.
Poultry meat described in the present invention can refer to be available for people eat, the birds of any kind or the meat of domestic animal, including But it is not limited at least one in Carnis Gallus domesticus, duck meat, Carnis Sus domestica, beef, Carnis caprae seu ovis and Carnis Leporis.
It should be noted that the poultry meat described in the present invention can be understood as all edible positions with poultry, with As a example by Carnis Sus domestica, Carnis Sus domestica described in the present invention all edible positions including Ungula Sus domestica, Os Sus domestica, bright flesh.Described poultry Meat may be pretreated or not carry out pretreatment;Described pretreatment refers to be carried out, cut the culinary art neck such as part, blanching The customary operation in territory, these operations know well and usual for the those of ordinary skill of culinary area, and the present invention exists This is not defined.It addition, when calculating the weight part ratio of poultry meat and described composite flavouring, the weight portion of poultry meat refers to Weight portion without the fresh poultry meat of pretreatment.
In the detailed description of the invention of the present invention, stewed boiling includes: after big fire is boiled, and little fire is stewed and boiled 0.5-8 hour, is preferably 0.5-4 hour, more preferably 1-2 hour.Described big fire is also referred to as very hot oven or intense fire, and it is mainly characterized by the column of flame can stretch out pot Limit, flame is high and stabilizes, and heat color is blue and white.Described little fire is also called slow fire or warm fire, and the column of flame will not stretch out a pot limit, flame Little and time height time low, flame is Lan Juse.
Being described technical scheme below in conjunction with specific embodiment, described embodiment is only this Invent a part of embodiment rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art exist Do not make the every other embodiment obtained under creative work premise, broadly fall into the scope of protection of the invention.
The making of embodiment 1 composite flavouring
Weigh taste and reach delicious food the freshest soy sauce 570g, sky, sea gold mark oil consumption 300g, east ancient product fresh soy sauce 570g, SHISANXIANG 23g, soft plantation white sugar 50g, gourmet powder 50g, chicken powder 100g.Joining in stainless-steel pan by each raw material weighed, big fire is boiled.
The making of embodiment 2 composite flavouring
Weigh taste and reach delicious food the freshest soy sauce 450g, sky, sea gold mark oil consumption 400g, east ancient product fresh soy sauce 600g, SHISANXIANG 30g, soft plantation white sugar 60g, gourmet powder 40g, chicken powder 90g.Joining in stainless-steel pan by each raw material weighed, big fire is boiled.
The making of embodiment 3 composite flavouring
Weigh taste and reach delicious food the freshest soy sauce 600g, sky, sea gold mark oil consumption 200g, east ancient product fresh soy sauce 450g, SHISANXIANG 20g, soft plantation white sugar 40g, gourmet powder 60g, chicken powder 110g.Joining in stainless-steel pan by each raw material weighed, big fire is boiled.
The making of embodiment 4 composite flavouring
Weigh taste and reach delicious food the freshest soy sauce 570g, sky, sea gold mark oil consumption 300g, east ancient product fresh soy sauce 570g, SHISANXIANG 23g, soft plantation white sugar 50g, gourmet powder 50g, paprika 50g, chicken powder 100g.The each raw material weighed is joined in stainless-steel pan, greatly Baked wheaten cake is opened.
The making of embodiment 5 sauced meat
Take 1000g Ungula Sus domestica, after blanching, join together with the composite flavouring made with 40g embodiment 1 in rust steel pot, add water Ning Ungula Sus domestica, after big fire is boiled, little fire is stewed and is boiled 1 hour.
The making of embodiment 6 sauced meat
Take 1000g beef, after blanching, join together with the composite flavouring made with 50g embodiment 2 in rust steel pot, add water Ning beef, after big fire is boiled, little fire is stewed and is boiled 4 hours.
The making of embodiment 7 sauced meat
Take 1000g drumsticks, after blanching, join together with the composite flavouring made with 35g embodiment 3 in rust steel pot, add water Ning drumsticks, after big fire is boiled, little fire is stewed and is boiled 0.5 hour.
The making of embodiment 8 sauced meat
Take 1000g beef, after blanching, join together with the composite flavouring made with 50g embodiment 4 in rust steel pot, add water Ning beef, after big fire is boiled, little fire is stewed and is boiled 4 hours.
The making of embodiment 9 fried pork slice
Taking 500g pork slices, put in frying pan together with the composite flavouring made with 20g embodiment 1, big fire fries.
The making (be not added with taste and reach the freshest soy sauce of delicious food) of comparative example 1 composite flavouring
570g taste is reached the freshest soy sauce of delicious food and changes by the differing only in of the making of the composite flavouring of comparative example 1 and embodiment 1 Become the ancient fresh soy sauce of product in 570g east.
The making (being not added with the ancient fresh soy sauce of product in east) of comparative example 2 composite flavouring
Ancient for a 570g east fresh soy sauce of product is changed into by the making of the composite flavouring of comparative example 2 with differing only in of embodiment 1 570g taste reaches the freshest soy sauce of delicious food.
The making of comparative example 3 sauced meat
Take 1000g Ungula Sus domestica, after blanching, join together with the composite flavouring made with 40g comparative example 1 in rust steel pot, add water Ning Ungula Sus domestica, after big fire is boiled, little fire is stewed and is boiled 1 hour.
The making of comparative example 4 sauced meat
Take 1000g beef, after blanching, join in rust steel pot together with executing the composite flavouring that example 2 makes with 50g, add water Ning beef, after big fire is boiled, little fire is stewed and is boiled 4 hours.
Comparative example 5
At the spiced beef that certain chain-supermarket is buied.
Sauced meat, the sauced meat of comparative example 3-4 making and the beans cattle of comparative example 5 outsourcing that embodiment of the present invention 5-8 is made Meat is attached separately in dish, randomly selects 10 persons sponging on an aristocrat (numbering 1-10 respectively) and tastes each sauced meat (person sponging on an aristocrat does not knows each sauced meat in advance Any information), and please they each sauced meat is given a mark, the mark of marking is to taste from the nice increase that is not very good eating, the best Eating mark the highest, full marks are 10 points, and result is as shown in table 1.
Table 1 is given a mark result
As can be seen from Table 1, a person sponging on an aristocrat to the marking of the sauced meat that the embodiment of the present invention makes apparently higher than the marking of comparative example, Illustrate that the meat products taste made by composite flavouring applying the embodiment of the present invention to provide is more preferable, more welcomed by the people.It addition, The composite flavouring ambient temperatare that embodiment 1-4 makes is placed in seal box, opens trial test after preserving 180 days, there is no corruption, change The abnormal flavour of matter.
Above a kind of composite flavouring provided by the present invention and the meat products that made by it are described in detail.Herein In apply specific embodiment principle and the embodiment of the present invention be set forth, the explanation of above example is only intended to Help to understand method and the central idea thereof of the present invention.It should be pointed out that, for the person of ordinary skill of the art, do not taking off On the premise of the principle of the invention, it is also possible to the present invention is carried out some improvement and modification, these improve and modification also falls into this The protection of invention claim.

Claims (11)

1. a composite flavouring, it is characterised in that formed by the raw material boiling in formula as below, described formula meter, Delicious food the freshest soy sauce 45-60 part is reached including: taste, oil consumption 20-40 part, east ancient product fresh soy sauce 45-60 part, SHISANXIANG 2-3 part, sweet Taste agent 4-6 part, gourmet powder 4-6 part, chicken powder 9-11 part.
2. composite flavouring as claimed in claim 1, it is characterised in that described formula meter, including: taste reaches delicious pole 57 parts of fresh soy sauce, oil consumption 30 parts, 57 parts of the ancient fresh soy sauce of product in east, SHISANXIANG 2.3 parts, sweeting agent 5 parts, gourmet powder 5 parts, chicken powder 10 Part.
3. composite flavouring as claimed in claim 1, it is characterised in that described oil consumption is sky, sea gold mark oil consumption.
Composite flavouring the most as described in any of claims 1, it is characterised in that described sweeting agent is selected from sugar, xylitol Or a combination thereof.
Composite flavouring the most as described in any of claims 1, it is characterised in that also include chilli goods 4-8 in formula Part, described chilli goods are preferably paprika.
6. the composite flavouring as according to any one of claim 1-5, it is characterised in that described boiling is specially boiled to boiling, Preferably, after obtaining described composite flavouring by boiling, also include described composite flavouring processed.
7. a meat products, it is characterised in that prepared by the composite flavouring according to any one of poultry meat and claim 1-5, Wherein, described poultry meat is 20-30:1 with the weight part ratio of described composite flavouring.
8. meat products as claimed in claim 7, it is characterised in that described poultry meat with the weight part ratio of described composite flavouring is 25:1.
9. meat products as claimed in claim 7 or 8, it is characterised in that described poultry meat includes: Carnis Gallus domesticus, duck meat, Carnis Sus domestica, cattle At least one in meat, Carnis caprae seu ovis and Carnis Leporis.
10. meat products as claimed in claim 7, it is characterised in that described meat products is appointed by poultry meat and claim 1-5 One described composite flavouring adds water to stew to boil and forms or parch forms.
11. meat productss as claimed in claim 10, it is characterised in that described stewed boiling includes: after big fire is boiled, little fire is stewed and boiled 0.5-8 hour, preferably 0.5-4 hour, more preferably 1-2 hour.
CN201610576450.4A 2016-07-20 2016-07-20 A kind of composite flavouring and the meat products made by it CN106213419A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748577A (en) * 2005-10-25 2006-03-22 北京一点味餐厅 Stewed meat products and its making method
CN102551014A (en) * 2011-12-28 2012-07-11 徐静 Seasoning
CN102599455A (en) * 2012-03-08 2012-07-25 燕凤兰 Accessories and method for making marinated products using accessories

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748577A (en) * 2005-10-25 2006-03-22 北京一点味餐厅 Stewed meat products and its making method
CN102551014A (en) * 2011-12-28 2012-07-11 徐静 Seasoning
CN102599455A (en) * 2012-03-08 2012-07-25 燕凤兰 Accessories and method for making marinated products using accessories

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