CN106418411A - Edible meat strip pickling ingredients - Google Patents

Edible meat strip pickling ingredients Download PDF

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Publication number
CN106418411A
CN106418411A CN201610733170.XA CN201610733170A CN106418411A CN 106418411 A CN106418411 A CN 106418411A CN 201610733170 A CN201610733170 A CN 201610733170A CN 106418411 A CN106418411 A CN 106418411A
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CN
China
Prior art keywords
parts
grams
edible
gram
cutlet
Prior art date
Application number
CN201610733170.XA
Other languages
Chinese (zh)
Inventor
谭梦曦
Original Assignee
环江毛南族自治县大毛南风味食品厂
谭梦曦
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 环江毛南族自治县大毛南风味食品厂, 谭梦曦 filed Critical 环江毛南族自治县大毛南风味食品厂
Priority to CN201610733170.XA priority Critical patent/CN106418411A/en
Publication of CN106418411A publication Critical patent/CN106418411A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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 discloses edible meat strip pickling ingredients and relates to the technical field of meat product ingredients. The edible meat strip pickling ingredients are composed of white sugar, Shajiang, Chinese prickly ash, licorice, cassia, pepper, fennel, tsaoko fruit, anise, cumin, clove, rock sugar, liquor, salt, capsicum, sesame, monosodium glutamate, tangerine pericarp, grosvenor momordica fruit, dahurian angelica root, D-sodium erythorbate and food-grade sodium nitrite. Products obtained based on above edible meat strip pickling ingredients are delicious and mellow in taste, and unique in flavor, which have the health-care effects of relieving inflammation, clearing phlegm and relieving asthma.

Description

Dispensing pickled by edible cutlet

Technical field

The present invention relates to meat products ingredients technical field, dispensing pickled by especially a kind of edible cutlet.

Background technology

Existing edible cutlet, such as food such as ox eighth day of the twelfth lunar month, hand-torn stewed beefs.The preparation method of these food includes marinated worker Sequence, different operations of pickling pickle out product often and to pickle dispensing directly related, existing pickle cutlet pickle dispensing according to people Hobby difference numerous, existing pickle cutlet pickle the need that the result that dispensing obtained can't fully meet people Ask.

Content of the invention

It is an object of the invention to provide a kind of edible cutlet and pickle dispensing, this edible cutlet is pickled dispensing and can be solved to use The problem that its output cutlet fragrance and mouthfeel can not meet a kind of new needs of people.

In order to solve the problems referred to above, the technical solution used in the present invention is:

This edible cutlet is pickled dispensing and is prepared from by the raw material of following parts by weight:White granulated sugar 45 parts~48 parts, sand ginger 3.5 Part~5.5 parts, 2 parts~4.5 parts of Chinese prickly ash, 2.5 parts~4 parts of Radix Glycyrrhizae, 2 parts~5 parts of cassia bark, 1.5 parts~3 parts of pepper, 1 part of fennel~ 2.5 parts, tsaoko 1.5 parts~3.5 parts, anistree 1.5 parts~2.5 parts, cumin 0.5 part~2 parts, cloves 0.6 part~2 parts, 9 parts of rock sugar ~14 parts, white wine 12 parts~16 parts, salt 7 parts~9 parts, 0 part~10 parts of capsicum, sesame 7 parts~7.5 parts, monosodium glutamate 1 part~2.5 parts, Orange peel 0.1 part~0.5 part, Momordica grosvenori 0.1 part~0.2 part, the root of Dahurain angelica 0.1 part~0.8 part, 0.06 part of D-araboascorbic acid sodium~ 0.075 part, food-grade natrium nitrosum 0.05 part~0.075 part.In technique scheme, more specifically technical scheme is all right It is:Chinese prickly ash, sand ginger, Radix Glycyrrhizae, cassia bark, pepper, fennel, tsaoko, anise, cumin, cloves, rock sugar, capsicum, orange peel, Momordica grosvenori and The root of Dahurain angelica is powdery.

Orange peel of the present invention have eliminating the phlegm, relieving asthma, cough-relieving, reduce phlegm, clearing, moistening lung, antibacterial effect.

The root of Dahurain angelica of the present invention has anti-inflammatory, antipyretic-antalgic, spasmolysis, antibacterial, effect of radioresistance.

Momordica grosvenori of the present invention is cool in nature, sweet, has effect of removing heat from the lung to relieve cough, clearing heat, relieving sore-throat.Owing to have employed above-mentioned skill Art scheme, the present invention compared with prior art has the advantages that:

Dispensing orange peel of the present invention, the root of Dahurain angelica and Momordica grosvenori, on the one hand, the antibacterial effect of orange peel and the root of Dahurain angelica makes food preservative D- The addition of sodium isoascorbate reduces;On the other hand, products made thereby possess relieve inflammation or internal heat, only phlegm, the health-care effect relievingd asthma, relatively pass System cutlet, is difficult to get angry after eating cutlet of the present invention;3rd, orange peel, the root of Dahurain angelica, Momordica grosvenori and other dispensings work in coordination with onset, play Go the effect of raw meat, Titian so that product has unique perfume.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described:

Embodiment 1

The present embodiment eats cutlet and pickles the raw material that dispensing includes following weight:45 grams of white granulated sugars, 3.5 grams of sand gingers, 2 grams of Chinese prickly ashes, 2.5 grams of Radix Glycyrrhizaes, 2 grams of cassia barks, 1.5 grams of peppers, 1 gram of fennel, 1.5 grams of tsaokos, 1.5 grams of anises, 0.5 gram of cumin, 0.6 gram of cloves, 9 Gram rock sugar, 12 milliliters of white wine, 7 grams of salt, 7 grams of sesames, 2.5 grams of monosodium glutamates, 0.1 gram of orange peel, 0.2 gram of Momordica grosvenori, 0.8 gram of root of Dahurain angelica, 0.06 gram of D-araboascorbic acid sodium, 0.065 gram of food-grade natrium nitrosum;Before using dispensing to pickle described raw meat, by Chinese prickly ash, sand Ginger, Radix Glycyrrhizae, cassia bark, pepper, fennel, tsaoko, anise, cumin, cloves, rock sugar, capsicum, orange peel, Momordica grosvenori and the root of Dahurain angelica are beaten respectively It is broken into powder.

Embodiment 2

The present embodiment eats cutlet and pickles the raw material that dispensing includes following weight:48 white granulated sugars, 5.5 grams of sand gingers, 4.5 grams of Chinese prickly ashes, 4 Gram Radix Glycyrrhizae, 5 grams of cassia barks, 3 grams of peppers, 2.5 grams of fennels, 3.5 grams of tsaokos, 2 grams of anises, 2 grams of cumins, 2 grams of cloves, 11 grams of rock sugar, 16 milliliters of white wine, 9 grams of salt, 10 grams of capsicums, 7.5 grams of sesames, 1 gram of monosodium glutamate, 0.1 gram of orange peel, 0.1 gram of Momordica grosvenori, 0.1 gram of root of Dahurain angelica, 0.07 gram of D-araboascorbic acid sodium, 0.075 gram of food-grade natrium nitrosum;Use before dispensing preserving raw material meat, by Chinese prickly ash, sand ginger, Radix Glycyrrhizae, cassia bark, pepper, fennel, tsaoko, anise, cumin, cloves, rock sugar, capsicum, orange peel, Momordica grosvenori and the root of Dahurain angelica are broken into respectively Powder.

Embodiment 3

The present embodiment eats cutlet and pickles the raw material that dispensing includes following weight:46 grams of white granulated sugars, 4 grams of sand gingers, 3 grams of Chinese prickly ashes, 3.5 Gram Radix Glycyrrhizae, 3 grams of cassia barks, 2 grams of peppers, 2 grams of fennels, 2.5 grams of tsaokos, 2 grams of anises, 1 gram of cumin, 1 gram of cloves, 14 grams of rock sugar, 14 Milliliter white wine, 8 grams of salt, 8 grams of capsicums, 7.5 grams of sesames, 2 grams of monosodium glutamates, 0.5 gram of orange peel, 0.15 gram of Momordica grosvenori, 0.5 gram of root of Dahurain angelica, 0.075 gram of D-araboascorbic acid sodium, 0.05 gram of food-grade natrium nitrosum;Before using edible cutlet to pickle dispensing preserving raw material meat, By described Chinese prickly ash, sand ginger, Radix Glycyrrhizae, cassia bark, pepper, fennel, tsaoko, anise, cumin, cloves, rock sugar, capsicum, orange peel, Momordica grosvenori It is broken into powder with the root of Dahurain angelica respectively.

Claims (2)

1. dispensing pickled by an edible cutlet, it is characterised in that be prepared from by the raw material of following parts by weight:White granulated sugar 45 parts ~48 parts, sand ginger 3.5 parts~5.5 parts, 2 parts~4.5 parts of Chinese prickly ash, 2.5 parts~4 parts of Radix Glycyrrhizae, 2 parts~5 parts of cassia bark, 1.5 parts of pepper ~3 parts, 1 part~2.5 parts of fennel, tsaoko 1.5 parts~3.5 parts, anistree 1.5 parts~2.5 parts, cumin 0.5 part~2 parts, cloves 0.6 Part~2 parts, 9 parts~14 parts of rock sugar, white wine 12 parts~16 parts, salt 7 parts~9 parts, 0 part~10 parts of capsicum, sesame 7 parts~7.5 parts, Monosodium glutamate 1 part~2.5 parts, orange peel 0.1 part~0.5 part, Momordica grosvenori 0.1 part~0.2 part, the root of Dahurain angelica 0.1 part~0.8 part, D-is different anti-bad 0.06 part~0.075 part of hematic acid sodium, food-grade natrium nitrosum 0.05 part~0.075 part.
2. dispensing pickled by edible cutlet according to claim 1, it is characterised in that described Chinese prickly ash, sand ginger, Radix Glycyrrhizae, cassia bark, Pepper, fennel, tsaoko, anise, cumin, cloves, rock sugar, capsicum, orange peel, Momordica grosvenori and the root of Dahurain angelica are powdery.
CN201610733170.XA 2016-08-27 2016-08-27 Edible meat strip pickling ingredients CN106418411A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610733170.XA CN106418411A (en) 2016-08-27 2016-08-27 Edible meat strip pickling ingredients

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610733170.XA CN106418411A (en) 2016-08-27 2016-08-27 Edible meat strip pickling ingredients

Publications (1)

Publication Number Publication Date
CN106418411A true CN106418411A (en) 2017-02-22

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102389118A (en) * 2011-11-30 2012-03-28 四川理工学院 Method for preparing pork jerky
CN102613588A (en) * 2012-04-19 2012-08-01 四川高金食品股份有限公司 Instant salted pig gristle food and processing technology thereof
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN104770748A (en) * 2015-05-06 2015-07-15 卢锋 Method for making honeydew crispy meat
CN105077323A (en) * 2014-05-10 2015-11-25 天长市白塔湖食品有限公司 Preparation method of tender dry-cured goose

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102389118A (en) * 2011-11-30 2012-03-28 四川理工学院 Method for preparing pork jerky
CN102613588A (en) * 2012-04-19 2012-08-01 四川高金食品股份有限公司 Instant salted pig gristle food and processing technology thereof
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN105077323A (en) * 2014-05-10 2015-11-25 天长市白塔湖食品有限公司 Preparation method of tender dry-cured goose
CN104770748A (en) * 2015-05-06 2015-07-15 卢锋 Method for making honeydew crispy meat

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张凤宽: "《畜产品加工学》", 31 August 2011, 郑州大学出版社 *

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Application publication date: 20170222

RJ01 Rejection of invention patent application after publication