CN107125691A - A kind of halogen material and the method using the halogen material marinated food - Google Patents
A kind of halogen material and the method using the halogen material marinated food Download PDFInfo
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- CN107125691A CN107125691A CN201710371368.2A CN201710371368A CN107125691A CN 107125691 A CN107125691 A CN 107125691A CN 201710371368 A CN201710371368 A CN 201710371368A CN 107125691 A CN107125691 A CN 107125691A
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- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 94
- 150000002367 halogens Chemical class 0.000 title claims abstract description 94
- 239000000463 material Substances 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 35
- 239000003755 preservative agent Substances 0.000 claims abstract description 27
- 230000002335 preservative effect Effects 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241000287828 Gallus gallus Species 0.000 claims abstract description 22
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 22
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 241001127714 Amomum Species 0.000 claims abstract description 20
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 20
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 20
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 20
- 241000218394 Magnolia liliiflora Species 0.000 claims abstract description 20
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 20
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 20
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 20
- 235000013614 black pepper Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 235000005412 red sage Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000008159 sesame oil Substances 0.000 claims abstract description 20
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 20
- 235000013547 stew Nutrition 0.000 claims abstract description 20
- 235000014101 wine Nutrition 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 19
- 239000009636 Huang Qi Substances 0.000 claims abstract description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
- 240000002045 Guettarda speciosa Species 0.000 claims abstract 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 229940029982 garlic powder Drugs 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 239000001540 sodium lactate Substances 0.000 claims description 7
- 229940005581 sodium lactate Drugs 0.000 claims description 7
- 235000011088 sodium lactate Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims 2
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims 2
- 235000021286 stilbenes Nutrition 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 244000061520 Angelica archangelica Species 0.000 description 15
- 240000009023 Myrrhis odorata Species 0.000 description 10
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Abstract
The present invention provides a kind of halogen material and the method using the halogen material marinated food, is related to food technology field.Halogen material of the present invention is made up of following raw material：The raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash, cooking wine, soy sauce, black pepper, flower bud of lily magnolia powder, galangal powder, soup-stock, salt, sugar, chickens' extract, sesame oil, preservative, halogen material formula of the present invention is applied to the stew in soy sauce of meat dish, such as Cold spiced duck, squab, chick, the diversification that us can be met for taste of diet is pursued, with the dish of halogen material stew in soy sauce of the present invention, fresh perfume is tasty, crisp tender suitable, eats long oiliness.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of halogen material and the method using the halogen material marinated food.
Background technology
Halogen material is also referred to as halogen medicine, halogen perfume (or spice) etc., i.e. aromatic condiment spice.Marinated food is the traditional food of China, its halogen material and
Marinating method is varied, and mouthfeel, local flavor for being brought etc. are also different, so creates the rich and varied of China's cuisines,
Mouthfeel differs, and enriches the Food Culture of China.
Halogen material has strong fragranced, can remove the smell of raw-food material, and increase the function of the fragrance of food.Halogen
Material, which is placed on to add water to boil in halogen pot, has just made bittern, and different halogen material formulas can make the bittern of different flavor.In the market is matched somebody with somebody
The spices of halogen material has hundreds of kinds, and relatively common has anise, and cassia bark, Chinese prickly ash, rhizoma nardostachyos, fennel seeds, Bai Kou, meat bandit, fructus amomi is fragrant
Leaf, flos caryophylli, Fructus Caryophylli, husky ginger, Nan Jiang, lemon-grass, radix glycyrrhizae, tsaoko etc..By fragrance applications in cuisines, have in China
Thousands of years of history.With the development in epoch, we for taste of diet pursuit also increasingly diversification, how using common
Spices modulate us and preferably sample, meet hobby of the one family for different tastes, faced as many housewifves
The problem of.
The content of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of halogen material for processing Cold spiced duck and preparation method thereof, solve existing
The single technical problem of halogen material is modulated in technology food taste.
To realize object above, technical scheme is achieved by the following technical programs：
A kind of halogen material, the halogen material is made up of the raw material of following parts by weight：Raw 20-50 parts of the Radix Astragali, 20-40 parts of the red sage root, tuber of dwarf lilyturf 20-
50 parts, 20-50 parts of anise, 20-40 parts of Amomum globosum loureiro, 15-40 parts of radix glycyrrhizae, 20-50 parts of guanghexiang, 20-50 parts of cloves, root of Dahurain angelica 15-40
Part, 20-50 parts of spiceleaf, 17-45 parts of Chinese prickly ash, 20-50 parts of cooking wine, 10-28 parts of soy sauce, 16-35 parts of black pepper, flower bud of lily magnolia powder 16-
35 parts, 17-36 parts of galangal powder, 20-50 parts of soup-stock, 20-35 parts of salt, 20-30 parts of sugar, 10-20 parts of chickens' extract, 10-30 parts of sesame oil,
10-15 parts of preservative.
It is preferred that, the halogen material is made up of the raw material of following parts by weight：Raw 30-45 parts of the Radix Astragali, 25-35 parts of the red sage root, the tuber of dwarf lilyturf
30-40 parts, 30-45 parts of anise, 25-32 parts of Amomum globosum loureiro, 26-36 parts of radix glycyrrhizae, 30-40 parts of guanghexiang, 31-42 parts of cloves, root of Dahurain angelica 23-
37 parts, 30-45 parts of spiceleaf, 26-40 parts of Chinese prickly ash, 31-42 parts of cooking wine, 15-25 parts of soy sauce, 23-30 parts of black pepper, flower bud of lily magnolia powder
22-31 parts, 25-33 parts of galangal powder, 25-40 parts of soup-stock, 23-30 parts of salt, 22-27 parts of sugar, 13-18 parts of chickens' extract, sesame oil 16-27
Part, 11-14 parts of preservative.
It is preferred that, the halogen material is made up of the raw material of following parts by weight：Raw 37 parts of the Radix Astragali, 30 parts of the red sage root, 38 parts of the tuber of dwarf lilyturf, eight
37 parts of angle, 30 parts of Amomum globosum loureiro, 33 parts of radix glycyrrhizae, 35 parts of guanghexiang, 35 parts of cloves, 33 parts of the root of Dahurain angelica, 35 parts of spiceleaf, 31 parts of Chinese prickly ash, cooking wine
35 parts, 19 parts of soy sauce, 26 parts of black pepper, 25 parts of flower bud of lily magnolia powder, 27 parts of galangal powder, 35 parts of soup-stock, 29 parts of salt, sugared 25 parts, chicken
15 parts of essence, 20 parts of sesame oil, 12 parts of preservative.
It is preferred that, the preservative is made up of the raw material of following weight percentage：Malic acid 0.5%-1.5%, lactic acid chain
Coccus 1.5%-2.5%, sodium lactate 3.0%-4.0%, potassium sorbate 1.5%-2.5%, surplus is water.
It is preferred that, the soup-stock is boiled by one kind in ox bone, pig bone or chicken bone and formed.
A kind of method of use halogen material marinated food, comprises the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 3-5 gauze bag, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 20-30 minutes, places into
Treat that marinated food carries out stew in soy sauce, first big fire is stewed 0.5-1 hours during stew in soy sauce, and rear small fire is stewed 2-7 hours slowly, and cooling adds preservative,
Stir.
It is preferred that, the volume of halogen tank described in step S4 is 30-50 liters.
It is preferred that, first big fire is stewed 0.6-0.8 hours during stew in soy sauce described in S4, and rear small fire is stewed 2.5-5 hours slowly.
The present invention provides a kind of halogen material for processing Cold spiced duck and preparation method thereof, and advantage is compared with prior art：
Halogen material formula of the present invention is applied to the stew in soy sauce of meat dish, and such as Cold spiced duck, squab, chick can meet us for diet
The diversification of taste is pursued, and with the dish of halogen material stew in soy sauce of the present invention, fresh perfume is tasty, crisp tender suitable, is eaten long oiliness；
The halogen material that the present invention is provided by give birth to the Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf,
Chinese prickly ash, cooking wine, soy sauce, black pepper, flower bud of lily magnolia powder, galangal powder, soup-stock, salt, sugar, chickens' extract, sesame oil and preservative composition, contain
Multiple nutritional components so that the marinated food of making has good mouthfeel, and nutritious, enjoy endless aftertastes after making us food, and
Popular taste can be fully catered to, allows consumer to prefer to eat and not be fed up with eating long, product sales volume is high, good in economic efficiency.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, with reference to the embodiment of the present invention pair
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making wound
The every other embodiment obtained under the premise of the property made work, belongs to the scope of protection of the invention.
Embodiment 1：
The present embodiment halogen material is made up of the raw material of following parts by weight：Raw 20 parts of the Radix Astragali, 20 parts of the red sage root, 20 parts of the tuber of dwarf lilyturf, it is anistree 20 parts,
20 parts of Amomum globosum loureiro, 15 parts of radix glycyrrhizae, 20 parts of guanghexiang, 20 parts of cloves, 15 parts of the root of Dahurain angelica, 20 parts of spiceleaf, 17 parts of Chinese prickly ash, 20 parts of cooking wine, sauce
Oil 10 parts, 16 parts of black pepper, 16 parts of flower bud of lily magnolia powder, 17 parts of galangal powder, 20 parts of soup-stock, 20 parts of salt, sugar 20 parts, 10 parts of chickens' extract,
10 parts of sesame oil, 10 parts of preservative；
Wherein preservative is made up of the raw material of following weight percentage：Malic acid 0.5%, streptococcus lactis 1.5%, sodium lactate
3.0%th, potassium sorbate 1.5%, surplus is water；
Using the method for the present embodiment halogen material marinated food, comprise the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 3 gauze bags, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 20 minutes, places into and treats
Marinated food carries out stew in soy sauce, and first big fire is stewed 0.5 hour during stew in soy sauce, and rear small fire is stewed 2 hours slowly, and cooling adds preservative, and stirring is equal
It is even.
Embodiment 2：
The present embodiment halogen material is made up of the raw material of following parts by weight：Raw 50 parts of the Radix Astragali, 40 parts of the red sage root, 50 parts of the tuber of dwarf lilyturf, it is anistree 50 parts,
40 parts of Amomum globosum loureiro, 40 parts of radix glycyrrhizae, 50 parts of guanghexiang, 50 parts of cloves, 40 parts of the root of Dahurain angelica, 50 parts of spiceleaf, 45 parts of Chinese prickly ash, 50 parts of cooking wine, sauce
Oil 28 parts, 35 parts of black pepper, 35 parts of flower bud of lily magnolia powder, 36 parts of galangal powder, 50 parts of soup-stock, 35 parts of salt, sugar 30 parts, 20 parts of chickens' extract,
30 parts of sesame oil, 15 parts of preservative；
Wherein preservative is made up of the raw material of following weight percentage：Malic acid 1.5%, streptococcus lactis 2.5%, sodium lactate
4.0%th, potassium sorbate 2.5%, surplus is water；
Using the method for the present embodiment halogen material marinated food, comprise the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 5 gauze bags, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 30 minutes, places into and treats
Marinated food carries out stew in soy sauce, and first big fire is stewed 1 hour during stew in soy sauce, and rear small fire is stewed 7 hours slowly, and cooling adds preservative, stirs
.
Embodiment 3：
The present embodiment halogen material is made up of the raw material of following parts by weight：Raw 30 parts of the Radix Astragali, 25 parts of the red sage root, 30 parts of the tuber of dwarf lilyturf, it is anistree 30 parts,
25 parts of Amomum globosum loureiro, 26 parts of radix glycyrrhizae, 30 parts of guanghexiang, 31 parts of cloves, 23 parts of the root of Dahurain angelica, 30 parts of spiceleaf, 26 parts of Chinese prickly ash, 31 parts of cooking wine, sauce
Oil 15 parts, 23 parts of black pepper, 22 parts of flower bud of lily magnolia powder, 25 parts of galangal powder, 25 parts of soup-stock, 23 parts of salt, sugar 22 parts, 13 parts of chickens' extract,
16 parts of sesame oil, 11 parts of preservative；
Wherein preservative is made up of the raw material of following weight percentage：Malic acid 0.9%, streptococcus lactis 1.9%, sodium lactate
3.3%th, potassium sorbate 1.9%, surplus is water；
Using the method for the present embodiment halogen material marinated food, comprise the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 4 gauze bags, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 23 minutes, places into and treats
Marinated food carries out stew in soy sauce, and first big fire is stewed 0.6 hour during stew in soy sauce, and rear small fire is stewed 2.5 hours slowly, and cooling adds preservative, stirring
It is uniform.
Embodiment 4:
The present embodiment halogen material is made up of the raw material of following parts by weight：Raw 45 parts of the Radix Astragali, 35 parts of the red sage root, 40 parts of the tuber of dwarf lilyturf, it is anistree 45 parts,
32 parts of Amomum globosum loureiro, 36 parts of radix glycyrrhizae, 40 parts of guanghexiang, 42 parts of cloves, 37 parts of the root of Dahurain angelica, 45 parts of spiceleaf, 40 parts of Chinese prickly ash, 42 parts of cooking wine, sauce
Oil 25 parts, 30 parts of black pepper, 31 parts of flower bud of lily magnolia powder, 33 parts of galangal powder, 40 parts of soup-stock, 30 parts of salt, sugar 27 parts, 18 parts of chickens' extract,
27 parts of sesame oil, 14 parts of preservative；
Wherein preservative is made up of the raw material of following weight percentage：Malic acid 1.1%, streptococcus lactis 2.3%, sodium lactate
3.7%th, potassium sorbate 2.2%, surplus is water；
Using the method for the present embodiment halogen material marinated food, comprise the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 5 gauze bags, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 27 minutes, places into and treats
Marinated food carries out stew in soy sauce, and first big fire is stewed 0.8 hour during stew in soy sauce, and rear small fire is stewed 5 hours slowly, and cooling adds preservative, and stirring is equal
It is even.
Embodiment 5:
The present embodiment halogen material is made up of the raw material of following parts by weight：Raw 37 parts of the Radix Astragali, 30 parts of the red sage root, 38 parts of the tuber of dwarf lilyturf, it is anistree 37 parts,
30 parts of Amomum globosum loureiro, 33 parts of radix glycyrrhizae, 35 parts of guanghexiang, 35 parts of cloves, 33 parts of the root of Dahurain angelica, 35 parts of spiceleaf, 31 parts of Chinese prickly ash, 35 parts of cooking wine, sauce
Oil 19 parts, 26 parts of black pepper, 25 parts of flower bud of lily magnolia powder, 27 parts of galangal powder, 35 parts of soup-stock, 29 parts of salt, sugar 25 parts, 15 parts of chickens' extract,
20 parts of sesame oil, 12 parts of preservative；
Wherein preservative is made up of the raw material of following weight percentage：Malic acid 1%, streptococcus lactis 2%, sodium lactate 3.5%,
Potassium sorbate 2%, surplus is water；
Using the method for the present embodiment halogen material marinated food, comprise the following steps：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 4 gauze bags, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 25 minutes, places into and treats
Marinated food carries out stew in soy sauce, and first big fire is stewed 0.8 hour during stew in soy sauce, and rear small fire is stewed 4.5 hours slowly, and cooling adds preservative, stirring
It is uniform.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although ginseng
The present invention is described in detail according to previous embodiment, it will be understood by those within the art that：It still can be with
Technical scheme described in foregoing embodiments is modified, or equivalent substitution is carried out to which part technical characteristic；And
These modifications are replaced, and the essence of appropriate technical solution is departed from the spirit and model of various embodiments of the present invention technical scheme
Enclose.
Claims (8)
1. a kind of halogen material, it is characterised in that the halogen material is made up of the raw material of following parts by weight：Raw 20-50 parts of the Radix Astragali, the red sage root
20-40 parts, tuber of dwarf lilyturf 20-50 part, 20-50 parts of anise, 20-40 parts of Amomum globosum loureiro, 15-40 parts of radix glycyrrhizae, 20-50 parts of guanghexiang, cloves 20-
50 parts, 15-40 parts of the root of Dahurain angelica, 20-50 parts of spiceleaf, 17-45 parts of Chinese prickly ash, 20-50 parts of cooking wine, 10-28 parts of soy sauce, black pepper 16-
35 parts, 16-35 parts of flower bud of lily magnolia powder, 17-36 parts of galangal powder, 20-50 parts of soup-stock, 20-35 parts of salt, 20-30 parts of sugar, chickens' extract 10-20
Part, 10-30 parts of sesame oil, 10-15 parts of preservative.
2. halogen material according to claim 1, it is characterised in that：The halogen material is made up of the raw material of following parts by weight：It is raw yellow
30-45 parts of stilbene, 25-35 parts of the red sage root, tuber of dwarf lilyturf 30-40 part, 30-45 parts of anise, 25-32 parts of Amomum globosum loureiro, 26-36 parts of radix glycyrrhizae, guanghexiang
30-40 parts, 31-42 parts of cloves, 23-37 parts of the root of Dahurain angelica, 30-45 parts of spiceleaf, 26-40 parts of Chinese prickly ash, 31-42 parts of cooking wine, soy sauce 15-25
Part, 23-30 parts of black pepper, 22-31 parts of flower bud of lily magnolia powder, 25-33 parts of galangal powder, 25-40 parts of soup-stock, 23-30 parts of salt, sugar 22-
27 parts, 13-18 parts of chickens' extract, 16-27 parts of sesame oil, 11-14 parts of preservative.
3. halogen material according to claim 1, it is characterised in that：The halogen material is made up of the raw material of following parts by weight：It is raw yellow
37 parts of stilbene, 30 parts of the red sage root, 38 parts of the tuber of dwarf lilyturf, anistree 37 parts, 30 parts of Amomum globosum loureiro, 33 parts of radix glycyrrhizae, 35 parts of guanghexiang, 35 parts of cloves, the root of Dahurain angelica
33 parts, 35 parts of spiceleaf, 31 parts of Chinese prickly ash, 35 parts of cooking wine, 19 parts of soy sauce, 26 parts of black pepper, 25 parts of flower bud of lily magnolia powder, 27 parts of galangal powder,
35 parts of soup-stock, 29 parts of salt, 25 parts of sugar, 15 parts of chickens' extract, 20 parts of sesame oil, 12 parts of preservative.
4. halogen material according to claim 1, it is characterised in that：The preservative by following weight percentage raw material system
Into：Malic acid 0.5%-1.5%, streptococcus lactis 1.5%-2.5%, sodium lactate 3.0%-4.0%, potassium sorbate 1.5%-2.5%, surplus
For water.
5. halogen material according to claim 1, it is characterised in that：The soup-stock is endured by one kind in ox bone, pig bone or chicken bone
System is formed.
6. a kind of method using the halogen material marinated food as described in claim 1-5 is any, it is characterised in that including following step
Suddenly：
S1, according to parts by weight weigh each raw material；
S2, the raw Radix Astragali, the red sage root, the tuber of dwarf lilyturf, anise, Amomum globosum loureiro, radix glycyrrhizae, guanghexiang, cloves, the root of Dahurain angelica, spiceleaf, Chinese prickly ash mixed, it is average
It is fitted into 3-5 gauze bag, tightens sack, prepares halogen pocket stand-by；
S3, halogen pocket prepared by step S2 lain on the tank handle of halogen tank, in order to avoid sink to the bottom burnt；
The pure water for accounting for halogen tank volume 2/3 is added in S4, halogen tank, cooking wine, soy sauce, black pepper, the flower bud of lily magnolia of parts by weight is added
Powder, galangal powder, soup-stock, garlic powder, salt, sugar, chickens' extract, sesame oil, boil and rise, and input halogen pocket boils 20-30 minutes, places into
Treat that marinated food carries out stew in soy sauce, first big fire is stewed 0.5-1 hours during stew in soy sauce, and rear small fire is stewed 2-7 hours slowly, and cooling adds preservative,
Stir.
7. preparation method according to claim 6, it is characterised in that：The volume of halogen tank described in step S4 is 30-50 liters.
8. preparation method according to claim 6, it is characterised in that：0.6-0.8 is stewed in first big fire during stew in soy sauce described in step S4
Hour, rear small fire is stewed 2.5-5 hours slowly.
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