CN107279908A - A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof - Google Patents
A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23L23/00—Soups; Sauces; 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof, it is related to food processing field.Stew in soy sauce soup stock is that after mixing the mixture, soup-stock and long-used soup of composite Chinese herbal and spice, obtained by the rock sugar added after frying, composite Chinese herbal includes radix glycyrrhizae, rhizoma nardostachyos, the root of Dahurain angelica, dried orange peel, Momordica grosvenori and fragrant fruit.Spice includes kaempferia galamga, and cassia bark, Chinese prickly ash is anistree, tsaoko, spiceleaf, cloves, fennel, vanilla, pepper, fructus amomi, and SEMEN ALPINIAE KATSUMADAI and chilli are effectively improved by the color, smell and taste and health degree of halogen food.The preparation method of spiced and stewed food, it makes simple, convenient, while improving by the color, smell and taste and health degree of halogen food.Obtained spiced and stewed food, it looks good, smell good and taste good, and mouthfeel is good, green and healthy.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof.
Background technology
Spiced and stewed food is liked by broad masses deeply due to its delicious flavour, is dish together with family often eats with hotel,
Need to add various flavorings, such as green onion, ginger, garlic, Chinese prickly ash, soy sauce material when doing stew in soy sauce, meanwhile, the common halogen meat material of in the market has
Hundreds of, spices kind is numerous and diverse, and making is difficult, cost is higher, acts on single, What is more, adds various synthetic perfumes, influence
The health of people；The rhythm of life of present people is fast, and for the requirement also more and more higher of diet, not only to eat nutrition will more eat
Go out health, thus with more green and healthy, facilitate the need for food handy, delicious in taste just meets people significantly.
The content of the invention
It is an object of the invention to provide a kind of stew in soy sauce soup stock, it is free of soy sauce, pigment and synthetic perfume, passes through medium-height grass
Rock sugar after medicine, plant perfume and frying, is effectively improved by the color, smell and taste and health degree of halogen food.
Another object of the present invention is to provide a kind of preparation method of spiced and stewed food, it makes simple, convenient, improves simultaneously
By the color, smell and taste and health degree of halogen food.
Another object of the present invention is to provide a kind of spiced and stewed food, it looks good, smell good and taste good, and mouthfeel is good, green and healthy.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of stew in soy sauce soup stock, and the mixture, soup-stock and long-used soup of composite Chinese herbal and spice are mixed
After conjunction, obtained by the rock sugar of the 10-15 parts by weight added after frying.
Composite Chinese herbal includes：The radix glycyrrhizae of 10-15 parts by weight, the rhizoma nardostachyos of 10-15 parts by weight, the root of Dahurain angelica of 10-15 parts by weight,
The fragrant fruit of the dried orange peel of 10-15 parts by weight, the Momordica grosvenori of 10-15 parts by weight, and 10-15 parts by weight.
Spice includes：The kaempferia galamga of 10-15 parts by weight, the cassia bark of 10-15 parts by weight, the Chinese prickly ash of 10-15 parts by weight, 10-
The anise of 15 parts by weight, the tsaoko of 10-15 parts by weight, the spiceleaf of 10-15 parts by weight, the cloves of 10-15 parts by weight, 10-15 weights
Measure the fennel of part, the vanilla of 10-15 parts by weight, the pepper of 10-15 parts by weight, the fructus amomi of 10-15 parts by weight, 10-15 parts by weight
SEMEN ALPINIAE KATSUMADAI, and 10-15 parts by weight chilli.
The present invention proposes a kind of preparation method of spiced and stewed food, and will treat halogen raw material is 7-8 by volume：10 add above-mentioned stew in soy sauce
Stew in soy sauce is carried out in soup stock.
A kind of spiced and stewed food, it is made by above-mentioned preparation method.
The beneficial effect of a kind of stew in soy sauce soup stock of the embodiment of the present invention, spiced and stewed food and preparation method thereof is：
The use of the compound Chinese medicinal material coordinated by radix glycyrrhizae, rhizoma nardostachyos, the root of Dahurain angelica, dried orange peel, Momordica grosvenori and fragrant fruit, is effectively amusing
Smooth stomach, improves the appetite of consumer, while effectively improving the health degree of stew in soy sauce soup stock, further, active ingredient is passed through into stew in soy sauce
Mode enter food in, the health degree and immunocompetence of consumer are effectively improved, while effectively preventing direct eatable Chinese medicines
The bitterness sense brought, meanwhile, make food that there is the fragrance of Chinese medicine, effectively improve the fragrance of food and promote the food of consumer
It is intended to.
Spice is Chinese medicine spices, halogen meat material is had strong fragranced, fragrance has stereovision, stimulates consumer
Sense organ, effectively remove raw-food material in smell, the function of food flavor is also significantly increased, while Chinese medicine spices may be used also
Further to improve health-care effect, the health degree of stew in soy sauce soup stock is improved.
The spiced and stewed food that stew in soy sauce soup stock and the stew in soy sauce are obtained, green and healthy effectively improve health degree, and product product
Matter.Meanwhile, the preparation method of the spiced and stewed food makes simple, convenient, while improving by the color, smell and taste and health degree of halogen food.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
Stew in soy sauce soup stock following to the embodiment of the present invention, spiced and stewed food and preparation method thereof are specifically described.
The present invention provides a kind of stew in soy sauce soup stock, specifically, by the mixture of composite Chinese herbal and spice, soup-stock and
After long-used soup mixing, obtained by the rock sugar of the 10-15 parts by weight added after frying；Wherein, rock sugar is preferably fried into most burnt sugar coloring, thereon
Color effect is good.
Preferably, during the present invention is preferably implemented, the mixture of composite Chinese herbal and spice, soup-stock and long-used soup
Weight ratio is followed successively by 1-2：9-10：8-10, it is preferable that after mixing, is cooked, for example, at least 30min, effectively makes compound medium-height grass
The active ingredient of medicine and spice enters in soup, and is absorbed by soup.It is highly preferred that can make composite Chinese herbal and soup-stock with
And long-used soup is first mixed, boil after at least 30min, will treat halogen raw material added together with spice cooked to treat halogen raw material cure,
The fragrance of spice is prevented to be lost in air simultaneously.
It is highly preferred that soup-stock, which is pig bone and chicken bone, boils gained, the health degree and delicious degree of soup are effectively improved, effectively
Improve soup freshness, while the collocation of chicken bone and pig bone, so as to get soup-stock mouthfeel more preferably, health-care effect is more preferably.
Preferably, in preferred embodiments of the present invention, long-used soup is made by following methods：
1) it is 1-2 in mass ratio by mixture and soup-stock：9-10 is mixed, the rock sugar added after frying, is carried out after halogen meat, mistake
Filter, obtains soup；Obtained soup is free of swill and mixture, while being stored in after having strong meat-like flavor, sealing
In refrigerator.
2) it is 1-2 in mass ratio by new mixture, soup-stock and soup in second day：15-20：10-12 is mixed, and is added
Rock sugar after frying, is carried out after halogen meat, and filtering obtains soup newly；
Repeat step 2) at least 1 year, i.e., it is constantly 1-2 in mass ratio by new mixture, soup-stock and soup：15-20：
10-12 is mixed, and is cooked after at least 1h, and the rock sugar added in screenings after frying is carried out after halogen meat, and filtering obtains long-used soup.Long-used soup
Thick taste, it is genuine, effectively strengthen the taste and color of last spiced and stewed food, fragrance.
Specifically, composite Chinese herbal includes：The radix glycyrrhizae of 10-15 parts by weight, the rhizoma nardostachyos of 10-15 parts by weight, 10-15 parts by weight
The root of Dahurain angelica, the dried orange peel of 10-15 parts by weight, the Momordica grosvenori of 10-15 parts by weight, and 10-15 parts by weight fragrant fruit.
Preferably, composite Chinese herbal includes：The radix glycyrrhizae of 13-15 parts by weight, the rhizoma nardostachyos of 13-15 parts by weight, 13-15 parts by weight
The root of Dahurain angelica, the dried orange peel of 10-12 parts by weight, the Momordica grosvenori of 10-12 parts by weight, the vanilla of 10.5-13.5 parts by weight.
Wherein, radix glycyrrhizae is help Chinese herbal medicine, nature and flavor simply：It is sweet, put down, for the heart qi deficiency, palpitation and severe palpitation, intermittent pulse, and
Burnout deficiency of food etc., it may have antitumaous effect, can neutralize the bitterness sense of other raw materials.Rhizoma nardostachyos, pungent, sweet, warm-natured, regulating qi-flowing for relieving pain,
Strongly fragrant effect being amusing is opened, the bletilla striata is pungent, temperature.Attach to the lung and stomach meridians, expelling wind and clearing away cold, sensible analgesic, detumescence and apocenosis, eliminating dampness stops band, anticancer
Effect.Dried orange peel, nature and flavor are bitter, pungent, temperature, and with regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, Momordica grosvenori is sweet cool in nature, return lung, large intestine
Through, moisten the lung and relieve the cough, effect promoted the production of body fluid to quench thirst, in addition with the effect relaxed bowel.Fragrant fruit, nature and flavor are pungent, and temperature is opened with promoting the circulation of qi
It is strongly fragrant, dispel pathogenic wind and remove dampness, effect of promoting blood circulation and stopping pain.
By the use of above-mentioned Chinese medicine, smooth stomach of being effectively amusing improves the appetite of consumer, while effectively improving stew in soy sauce soup stock
Health degree, further, by active ingredient by way of stew in soy sauce enter food in, effectively improve consumer health degree and
Immunocompetence, while the bitterness sense that direct eatable Chinese medicines are brought effectively is prevented, meanwhile, make food that there is the fragrance of Chinese medicine, effectively
Improve the fragrance of food and promote the appetite of consumer.
Spice includes：The kaempferia galamga of 10-15 parts by weight, the cassia bark of 10-15 parts by weight, the Chinese prickly ash of 10-15 parts by weight, 10-
The anise of 15 parts by weight, the tsaoko of 10-15 parts by weight, the spiceleaf of 10-15 parts by weight, the cloves of 10-15 parts by weight, 10-15 weights
Measure the fennel of part, the vanilla of 10-15 parts by weight, the pepper of 10-15 parts by weight, the fructus amomi of 10-15 parts by weight, 10-15 parts by weight
SEMEN ALPINIAE KATSUMADAI, and 10-15 parts by weight chilli.
Preferably, spice includes：The kaempferia galamga of 14-15 parts by weight, the cassia bark of 11-14 parts by weight, the flower of 11-15 parts by weight
Green pepper, the anise of 11-15 parts by weight, the tsaoko of 10-13 parts by weight, the fragrant fruit of 10-12 parts by weight, the spiceleaf of 11-13 parts by weight,
The cloves of 10-13 parts by weight, the fennel of 12-14 parts by weight, the pepper of 10-13.5 parts by weight, the fructus amomi of 10-13.5 parts by weight,
The SEMEN ALPINIAE KATSUMADAI of 11-14 parts by weight, and 13-15 parts by weight chilli.
Spice, the fragrant aroma typically all with volatile oil, meat dish can be made to dispel, and raw meat solution is greasy, and fragrance is tasty, and then
Make us appetite to increase.Wherein, kaempferia galamga, gas is fragrant special, pungent peppery.Major function promoting the circulation of qi middle benefit gas, help digestion, relieve pain.Cassia bark heat, tool
There is dim stomach dispelling cold to activate blood and relax tendons, the function of coronary circulation-promoting pain-relieving and antidiarrheal.Chinese prickly ash, with warming spleen and stomach for dispelling cold, dehumidifies, and analgesic can control having indigestion
Stop drink.Anise has Wen Yang, cold dispelling, effect of qi-regulating.Tsaoko has in drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria, the present invention, grass
Fruit is preferably its fruit.Spiceleaf, pungent, gas is fragrant, warm-natured to dissipate.Cloves, middle benefit gas warms up kidney.Fennel herein is fennel seeds, and its is pungent
It is warm-natured, with promoting qi circulation and relieving pain, effect of stomach invigorating cold dispelling.The cold phlegm dyspepsia of pepper effectively treatment.Fructus amomi herein refers to the kind of fructus amomi
Son, with strong fragrance.SEMEN ALPINIAE KATSUMADAI has the effect of dispelling cold and eliminating dampness, reinforcing spleen to promote digestion.Chilli is pimiento by drying
Into capsicum product, contribute to prevent and treat gastric ulcer.
By the effect of multi-flavor spice raw material, not only effectively strengthen the fragrance of stew in soy sauce soup stock, while aromatic flavour, has
Stereovision, the sense organ stimulated consumer, while further improving health-care effect, improves the health degree of stew in soy sauce soup stock.
Preferably, in preferred embodiments of the present invention, spice also includes the Thirteen Spice of 10-15 parts by weight.Wherein, ten three
Perfume (or spice) is a kind of flavoring that Chinese dishes are used, and it can also be commercially available prod that the Thirteen Spice in the present invention, which oneself can make, preferably
For commercially available prod, such as king keeps adopted Thirteen Spice, do not limit herein.
The present invention provides a kind of preparation method of spiced and stewed food, specifically, and will treat halogen raw material is 7-8 by volume：10 add
In above-mentioned stew in soy sauce soup stock, make to treat that halogen raw material is fully soaked in stew in soy sauce soup stock, it is easier to tasty, then stew in soy sauce, for example, boil at least
0.5h, makes to treat that halogen raw material is fully cured, at the same it is tasty better, the active ingredient in raw material is entered in soup, make soup
Interior nutrition and taste more, while being easy to make to treat that spiced and stewed food has taste.It is highly preferred that during boiling, every 5-7 points
Halogen raw material is once treated in clock, upset, makes it fully tasty.It can also be soaked according to actual conditions, make its tasty, for example halogen
Egg, during which can also between or boil, do not limit herein.
Preferably, it is the meat products after cleaning through blanching to treat halogen raw material, effectively removes the bloody of meat products, blood end.It is optional
Ground, can be cleared up meat products before blanching, stripping and slicing processing, after cleaning, meat products can be pre-processed, for example, pickled
Deng will not be described here.
Preferably, in preferred embodiments of the present invention, meat products be in chicken, duck, beef, pork or goose etc. at least
It is a kind of.Wherein, meat products is preferably same day slaughtered animal, and cleaned, unhairing etc. is operated, and is effectively more easy to meat products tasty,
Ensure the quality of obtained spiced and stewed food simultaneously.
Alternatively, in embodiments of the invention other, treat that halogen raw material can also be lotus root piece, egg, bean curd, bean curd stick etc.,
This area staff according to actual conditions can treat the selection of halogen raw material.
This method is simple to operate, is easy to implement, while the effectively sensory evaluation of enhancing spiced and stewed food.
The present invention also provides a kind of spiced and stewed food, and it is made by above-mentioned preparation method, and it looks good, smell good and taste good, and mouthfeel is good, green
Color health.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of halogen meat, is made by following methods：
Will be through blanching, the meat products after cleaning is 7.5 by volume：10 add in stew in soy sauce soup stock, boil at least 0.5h.
Stew in soy sauce soup stock is：It is 1 in mass ratio by the mixture, soup-stock and long-used soup of composite Chinese herbal and spice：10：
After being cooked after 8 mixing, obtained by the rock sugar of 14 parts by weight added after frying.
Wherein, composite Chinese herbal includes：The radix glycyrrhizae of 14 parts by weight, the rhizoma nardostachyos of 14 parts by weight, the root of Dahurain angelica of 14 parts by weight, 14 weights
Measure the dried orange peel of part, the Momordica grosvenori of 14 parts by weight, the vanilla of 15 parts by weight.Spice includes：The kaempferia galamga of 11 parts by weight, 10 parts by weight
Cassia bark, the Chinese prickly ash of 14 parts by weight, the anise of 13 parts by weight, the tsaoko of 13 parts by weight, the fragrant fruit of 14 parts by weight, 15 parts by weight
Spiceleaf, the cloves of 15 parts by weight, the fennel of 15 parts by weight, the pepper of 13 parts by weight, the fructus amomi of 14 parts by weight, the grass of 10 parts by weight
The Thirteen Spice of cool benevolence, the chilli of 11 parts by weight, and 15 parts by weight.Soup-stock is that pig bone and chicken bone boil gained.
Long-used soup is made by following methods：1) it is 1 in mass ratio by mixture and soup-stock：9 mixing, are cooked after 1h, are added and are fried
Rock sugar after system, is carried out after halogen meat, and filtering obtains soup.
2) it is 1.5 in mass ratio by new mixture, soup-stock and soup in second day：17：11 mixing, are cooked after 1h, in
The rock sugar added in screenings after frying, is carried out after halogen meat, filtering.
Repeat step 2) at least 1 year, obtain long-used soup.
Embodiment 2
A kind of halogen meat, is made by following methods：
Will be through blanching, the meat products after cleaning is 7.5 by volume：10 add in stew in soy sauce soup stock, boil at least 0.5h.
Stew in soy sauce soup stock is：It is 1.5 in mass ratio by the mixture, soup-stock and long-used soup of composite Chinese herbal and spice：
9.5：After after 9.5 mixing, obtained by the rock sugar of 14 parts by weight added after frying.
Wherein, composite Chinese herbal includes：The radix glycyrrhizae of 13 parts by weight, the rhizoma nardostachyos of 15 parts by weight, the root of Dahurain angelica of 12 parts by weight, 14 weights
Measure the dried orange peel of part, the Momordica grosvenori of 13 parts by weight, the vanilla of 14.5 parts by weight.Spice includes：The kaempferia galamga of 13 parts by weight, 15 weight
The cassia bark of part, the Chinese prickly ash of 10 parts by weight, the anise of 10 parts by weight, the tsaoko of 14 parts by weight, the fragrant fruit of 13 parts by weight, 14 parts by weight
Spiceleaf, the cloves of 14 parts by weight, the fennel of 11 parts by weight, the pepper of 14 parts by weight, the fructus amomi of 15 parts by weight, 10 parts by weight
The Thirteen Spice of SEMEN ALPINIAE KATSUMADAI, the chilli of 10 parts by weight, and 10 parts by weight.Soup-stock is that pig bone and chicken bone boil gained.
Long-used soup is made by following methods：1) it is 1.5 in mass ratio by mixture and soup-stock：9.5 mixing, are added after frying
Rock sugar, is carried out after halogen meat, and filtering obtains soup.
2) it is 1 in mass ratio by new mixture, soup-stock and soup in second day：19：11 mixing, add in screenings
Enter the rock sugar after frying, carry out after halogen meat, filtering.
Repeat step 2) at least 1 year, obtain long-used soup.
Embodiment 3
A kind of halogen meat, is made by following methods：
Will be through blanching, the meat products after cleaning is 7 by volume：10 add in stew in soy sauce soup stock, boil 0.8h.
Stew in soy sauce soup stock is：It is 1 in mass ratio by the mixture, soup-stock and long-used soup of composite Chinese herbal and spice：9：9
After after mixing, obtained by the rock sugar of 14 parts by weight added after frying.
Wherein, composite Chinese herbal includes：The radix glycyrrhizae of 14 parts by weight, the rhizoma nardostachyos of 14 parts by weight, the root of Dahurain angelica of 11 parts by weight, 14 weights
Measure the dried orange peel of part, the Momordica grosvenori of 13 parts by weight, the vanilla of 10.5 parts by weight.Spice includes：The kaempferia galamga of 10 parts by weight, 10 weight
The cassia bark of part, the Chinese prickly ash of 13 parts by weight, the anise of 15 parts by weight, the tsaoko of 14 parts by weight, the fragrant fruit of 11 parts by weight, 10 parts by weight
Spiceleaf, the cloves of 14 parts by weight, the fennel of 15 parts by weight, the pepper of 15 parts by weight, the fructus amomi of 10 parts by weight, 12 parts by weight
The Thirteen Spice of SEMEN ALPINIAE KATSUMADAI, the chilli of 14 parts by weight, and 13 parts by weight.Soup-stock is that pig bone and chicken bone boil gained.
Long-used soup is made by following methods：1) it is 1.5 in mass ratio by mixture and soup-stock：9 mixing, cook at least 1.1h
Afterwards, the rock sugar added after frying, is carried out after halogen meat, and filtering obtains soup.
2) it is 2 in mass ratio by new mixture, soup-stock and soup in second day：18：11 mixing, are cooked after 1.5h, in
The rock sugar added in screenings after frying, is carried out after halogen meat, filtering.
Repeat step 2) at least 1 year, obtain long-used soup.
Embodiment 4
A kind of spiced egg, is made by following methods：
It is 7-8 by volume by meat products：10 add in stew in soy sauce soup stock, cook.
Stew in soy sauce soup stock is：It is 1 in mass ratio by the mixture, soup-stock and long-used soup of composite Chinese herbal and spice：10：
After after 9 mixing, obtained by the rock sugar of 13 parts by weight added after frying.
Wherein, composite Chinese herbal includes：The radix glycyrrhizae of 13 parts by weight, the rhizoma nardostachyos of 13 parts by weight, the root of Dahurain angelica of 15 parts by weight, 10 weights
Measure the dried orange peel of part, the Momordica grosvenori of 12 parts by weight, the vanilla of 13.5 parts by weight.Spice includes：The kaempferia galamga of 15 parts by weight, 14 weight
The cassia bark of part, the Chinese prickly ash of 15 parts by weight, the anise of 15 parts by weight, the tsaoko of 12 parts by weight, the fragrant fruit of 11 parts by weight, 12 parts by weight
Spiceleaf, the cloves of 11 parts by weight, the fennel of 13 parts by weight, the pepper of 12.5 parts by weight, the fructus amomi of 12.5 parts by weight, 13 weight
The SEMEN ALPINIAE KATSUMADAI of part, the chilli of 14 parts by weight.Soup-stock is that pig bone and chicken bone boil gained.
Long-used soup is made by following methods：1) it is 1 in mass ratio by mixture and soup-stock：9.5 mixing, are cooked after 1h, are added
Rock sugar after frying, is carried out after halogen meat, and filtering obtains soup.
2) it is 1 in mass ratio by new mixture, soup-stock and soup in second day：17：11 mixing, are cooked after 1h, in sieve
The rock sugar added in lower thing after frying, is carried out after halogen meat, filtering.
Repeat step 2) at least 1 year, obtain long-used soup.
Test example
Repeat to implement above-described embodiment 1-4, obtain enough spiced and stewed foods, as test group 1-4, the He of control group 1 is set
Unique difference of control group 2, control group 1 and test group 1 is that the former condiment is commercially available general seasonings, control group 2 and experiment
Unique difference of group 3 is that the former is not added with long-used soup.
Investigate 100 people at random in Kerry, wherein 18-25 Sui age bracket account for 20%, 26-40 Sui age bracket account for 50%,
41-60 Sui age bracket account for 20%, 61-80 Sui age bracket account for 10%, estimator is to test group 1-5, the spiced and stewed food of control group
Progress sensory evaluation, standards of grading such as table 1, evaluation result (is averaged：Round up) as shown in table 2.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
As can be seen from Table 2, test group 1-4 is respectively compared with the spiced and stewed food obtained by control group in fragrance, outward appearance and mouthfeel side
More liked by masses in face.Also, by comparative test example 3 and control group 2, in the case of other conditions identical, addition is old
The spiced and stewed food of soup is excellent in fragrance, outward appearance and mouthfeel compared to the spiced and stewed food for being not added with long-used soup, illustrates that the present invention is provided old
Soup can effectively strengthen the quality of final spiced and stewed food.Contrast test group 1 and control group 1-4, it can be seen that the stew in soy sauce in test group 1
Product compared with control group spiced and stewed food in fragrance, outward appearance and mouthfeel it is considerably better.
To sum up, the stew in soy sauce soup stock of the embodiment of the present invention, it is free of soy sauce, pigment and synthetic perfume, by Chinese herbal medicine, plants
Rock sugar after thing spices and frying, is effectively improved by the color, smell and taste and health degree of halogen food.Spiced and stewed food looks good, smell good and taste good,
Mouthfeel is good, green and healthy.The preparation method of spiced and stewed food is simple and quick, safety and sanitation, process are easily-controllable, product is stable.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of stew in soy sauce soup stock, it is characterised in that mix the mixture, soup-stock and long-used soup of composite Chinese herbal and spice
Afterwards, obtained by the rock sugar of the 10-15 parts by weight added after frying；
The composite Chinese herbal includes：The radix glycyrrhizae of 10-15 parts by weight, the rhizoma nardostachyos of 10-15 parts by weight, the root of Dahurain angelica of 10-15 parts by weight,
The fragrant fruit of the dried orange peel of 10-15 parts by weight, the Momordica grosvenori of 10-15 parts by weight, and 10-15 parts by weight；
The spice includes：The kaempferia galamga of 10-15 parts by weight, the cassia bark of 10-15 parts by weight, the Chinese prickly ash of 10-15 parts by weight, 10-
The anise of 15 parts by weight, the tsaoko of 10-15 parts by weight, the spiceleaf of 10-15 parts by weight, the cloves of 10-15 parts by weight, 10-15 weights
Measure the fennel of part, the vanilla of 10-15 parts by weight, the pepper of 10-15 parts by weight, the fructus amomi of 10-15 parts by weight, 10-15 parts by weight
SEMEN ALPINIAE KATSUMADAI, and 10-15 parts by weight chilli.
2. stew in soy sauce soup stock according to claim 1, it is characterised in that
The composite Chinese herbal includes：The radix glycyrrhizae of 13-15 parts by weight, the rhizoma nardostachyos of 13-15 parts by weight, 13-15 weight
The root of Dahurain angelica of part, the dried orange peel of 10-12 parts by weight, the Momordica grosvenori of 10-12 parts by weight, 10.5-13.5 parts by weight
The vanilla；
The spice includes：The kaempferia galamga of 14-15 parts by weight, the cassia bark of 11-14 parts by weight, 11-15 parts by weight
The Chinese prickly ash, the anise of 11-15 parts by weight, the tsaoko of 10-13 parts by weight, the fragrant fruit of 10-12 parts by weight,
The spiceleaf of 11-13 parts by weight, the cloves of 10-13 parts by weight, the fennel of 12-14 parts by weight, 10-13.5 weight
The pepper of part, the fructus amomi of 10-13.5 parts by weight, the SEMEN ALPINIAE KATSUMADAI of 11-14 parts by weight, and 13-15 parts by weight
The chilli.
3. stew in soy sauce soup stock according to claim 1, it is characterised in that the spice also includes the ten of 10-15 parts by weight
Three is fragrant.
4. stew in soy sauce soup stock according to claim 1, it is characterised in that the mixture, the soup-stock and the long-used soup
Weight ratio be followed successively by 1-2：9-10：8-10.
5. stew in soy sauce soup stock according to claim 3, it is characterised in that the soup-stock is that pig bone and chicken bone boil gained.
6. stew in soy sauce soup stock according to claim 3, it is characterised in that the long-used soup is made by following methods：
1) it is 1-2 in mass ratio by the mixture and the soup-stock：9-10 is mixed, the rock sugar added after frying, is carried out
After halogen meat, filtering obtains soup；
2) it is 1-2 in mass ratio by the new mixture, soup-stock and the soup in second day：15-20：10-12 is mixed,
The rock sugar added after frying, is carried out after halogen meat, filtering；
Repeat step 2) at least 1 year, obtain long-used soup.
7. a kind of preparation method of spiced and stewed food, it is characterised in that will treat halogen raw material is 7-8 by volume：10 add claim
Stew in soy sauce is carried out in stew in soy sauce soup stock described in 1-6 any one.
8. preparation method according to claim 7, it is characterised in that described to treat that halogen raw material is the meat after cleaning through blanching
Product.
9. preparation method according to claim 8, it is characterised in that the meat products is chicken, duck, beef, pork or goose
At least one of meat etc..
10. a kind of spiced and stewed food, it is characterised in that be made as the preparation method described in claim 7-9 any one.
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| CN108094567A (en) * | 2018-01-15 | 2018-06-01 | 河南牧业经济学院 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
| CN109527429A (en) * | 2018-10-30 | 2019-03-29 | 山西大学 | A kind of production method of spice-boiled pork |
| CN110574903A (en) * | 2019-10-25 | 2019-12-17 | 文继菊 | Three-delicacy powder stock and processing method thereof |
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| CN108094567A (en) * | 2018-01-15 | 2018-06-01 | 河南牧业经济学院 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
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