CN108029970A - A kind of twice-cooked stir-frying meat flavorings of peculiar flavour and preparation method thereof - Google Patents
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour and preparation method thereof Download PDFInfo
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- CN108029970A CN108029970A CN201710895641.1A CN201710895641A CN108029970A CN 108029970 A CN108029970 A CN 108029970A CN 201710895641 A CN201710895641 A CN 201710895641A CN 108029970 A CN108029970 A CN 108029970A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a kind of twice-cooked stir-frying meat flavorings of peculiar flavour, it is made of following raw material according to parts by weight：3.6 7 parts of 20 28 parts of thick broad-bean sauce, 35 48 parts of vegetable oil, 2.6 3.5 parts of sweet fermented flour sauce, 57 parts of old ginger, 35 parts of garlic, 36 parts of cooking wine, 35 parts of chilli, 24 parts of chickens' extract, 1.2 2.5 parts of potassium sorbate, 13 parts of white granulated sugar, 24 parts of edible salt, 46 parts of pomelo peel, 0.6 1.3 parts of peppermint, 5 10 parts of millet starch, 2.5 5 parts of precious jade column, 1 2.4 parts of Chinese toon, 26 parts of folium artemisiae argyi and fermented soya bean.The present invention also disclosed the preparation method of the condiment.The present invention is directly added using flavoring made from unique formula, and required culinary art effect can be reached within the shorter time, shortens cooking time, has easily and efficiently advantage, the Sichuan-style pork unique flavor of making, allows people to enjoy endless aftertastes.
Description
Technical field
The present invention relates to the twice-cooked stir-frying meat flavorings of a kind of condiment, specifically a kind of peculiar flavour.
Background technology
China is a country with abundant diet culture, forms the different styles of cooking.The style of cooking of Chinese food culture
Refer in certain area, due to the difference of weather, geography, history, produce and dietetic custom, developed and shape by long history
Into a whole set of culinary art skill established one's own system and flavor, and by the local specialties that are recognized of all parts of the country.Present China has
Eight big cuisines, i.e. Shandong cuisine, Sichuan cuisine, Guangdong dishes, Jiangsu cuisine, Fujian cuisine, Zhejiang dish, Hunan cuisine and Anhui cuisine.
Sichuan cuisine is one of one of traditional Suxi Cuisine of distinct Chinese characteristics, Chinese eight big cuisines, and Sichuan cuisine materials are extensive, and seasoning is more
Become, cuisine is various, taste it is clear it is fresh it is pure and strong lay equal stress on, with kind famous with spicy seasoning, and with its peculiar cooking method and dense
Strongly fragrant lacol flavor, the characteristics of having mixed together all directions each side, learns wildly from other's strong points, is good at absorbing, be good at innovating, in enjoying great prestige
Outside.Sichuan-style pork is the masterpiece of one of Sichuan cuisine, and Sichuan-style pork special taste, color and luster glow is fat but not greasy, entrance giving off a strong fragrance.
Condiment is essential flavouring in people's daily life, with the improvement of people's life quality, single taste
Condiment can not meet the needs of people are to quality of life, therefore it is to comply with to produce the twice-cooked stir-frying meat flavorings with peculiar flavour
The market demand.
The content of the invention
It is an object of the invention to provide a kind of twice-cooked stir-frying meat flavorings of peculiar flavour, to solve to propose in above-mentioned background technology
The problem of.
To achieve the above object, the present invention provides following technical solution：
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour, are made of following raw material according to parts by weight：20-28 parts of thick broad-bean sauce, vegetable oil 35-
48 parts, 2.6-3.5 parts of sweet fermented flour sauce, 5-7 parts of old ginger, 3-5 parts of garlic, 3-6 parts of cooking wine, 3-5 parts of chilli, 2-4 parts of chickens' extract, sorb
Sour potassium 1.2-2.5 parts, 1-3 parts of white granulated sugar, 2-4 parts of edible salt, 4-6 parts of pomelo peel, 0.6-1.3 parts of peppermint, 5-10 parts of millet starch,
3.6-7 parts of 2.5-5 parts of precious jade column, 1-2.4 parts of Chinese toon, 2-6 parts of folium artemisiae argyi and fermented soya bean.
As the further scheme of the present invention：Vegetable oil uses soybean oil, peanut oil, olive oil, corn oil and tea-seed oil
In one or several kinds of mixtures.
As the further scheme of the present invention：A diameter of 2-4mm of thick broad-bean sauce, a diameter of 4-6mm of chilli.
The preparation method of the twice-cooked stir-frying meat flavorings of the peculiar flavour, comprises the following steps that：
Step 1, thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and be stirred continuously, keep 1-2
Hour, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 40-48 degrees Celsius, is added chilli, old ginger and garlic and is fried
It is 60-90 seconds processed, then heat to 150-175 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after beans
Valve sauce, it is broken after millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 3-5
Minute, obtain semi-finished product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 70-82 degrees Celsius and stirred equal
It is even, add chickens' extract when being cooled to 45-50 degrees Celsius and potassium sorbate stirs evenly, you can obtain finished product.
As the further scheme of the present invention：The temperature of slow boiling is 30-38 degrees Celsius in step 2, is crushed in step 1
60-80 mesh.
Compared with prior art, the beneficial effects of the invention are as follows：Raw material sources of the present invention are extensive, and preparation process is simple, this
Invention is directly added using flavoring made from unique formula, and required culinary art effect can be reached within the shorter time, is contracted
Short cooking time, has easily and efficiently advantage, the Sichuan-style pork unique flavor of making, allows people to enjoy endless aftertastes, meet consumer
Demand.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour, are made of following raw material according to parts by weight：20 parts of thick broad-bean sauce, 35 parts of vegetable oil,
2.6 parts of sweet fermented flour sauce, 5 parts of old ginger, 3 parts of garlic, 3 parts of cooking wine, 3 parts of chilli, 2 parts of chickens' extract, 1.2 parts of potassium sorbate, white granulated sugar 1
Part, 2 parts of edible salt, 4 parts of pomelo peel, 0.6 part of peppermint, 5 parts of millet starch, 2.5 parts of precious jade column, 1 part of Chinese toon, 2 parts of folium artemisiae argyi and fermented soya bean 3.6
Part.Vegetable oil uses the mixture of soybean oil, peanut oil and corn oil.
The preparation method of the twice-cooked stir-frying meat flavorings of the peculiar flavour, comprises the following steps that：
Step 1, thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and be stirred continuously, keep 1.5
Hour, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 44 degrees Celsius, addition chilli, old ginger and garlic and frying 70
Second, then heat to 160 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after thick broad-bean sauce, it is broken after
Millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 4 minutes, obtain half into
Product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 76 degrees Celsius and stirred evenly,
Chickens' extract is added when being cooled to 48 degrees Celsius and potassium sorbate stirs evenly, you can obtains finished product.
Embodiment 2
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour, are made of following raw material according to parts by weight：24 parts of thick broad-bean sauce, 39 parts of vegetable oil,
3 parts of sweet fermented flour sauce, 5.8 parts of old ginger, 3.5 parts of garlic, 4 parts of cooking wine, 4 parts of chilli, 2.7 parts of chickens' extract, 1.6 parts of potassium sorbate, white sand
2 parts of sugar, 2.5 parts of edible salt, 5 parts of pomelo peel, 1 part of peppermint, 7 parts of millet starch, 3.5 parts of precious jade column, 1.6 parts of Chinese toon, 3 parts of folium artemisiae argyi and beans
4.5 parts of fermented soya beans, salted or other wise.A diameter of 2.5mm of thick broad-bean sauce, a diameter of 5mm of chilli.
The preparation method of the twice-cooked stir-frying meat flavorings of the peculiar flavour, comprises the following steps that：
Thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed to 70 mesh by step 1, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and constantly stirred under 36 degrees Celsius
Mix, when keeping 1-2 small, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 40-48 degrees Celsius, is added chilli, old ginger and garlic and is fried
It is 60-90 seconds processed, then heat to 150-175 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after beans
Valve sauce, it is broken after millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 3-5
Minute, obtain semi-finished product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 70-82 degrees Celsius and stirred equal
It is even, add chickens' extract when being cooled to 45-50 degrees Celsius and potassium sorbate stirs evenly, you can obtain finished product.
Embodiment 3
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour, are made of following raw material according to parts by weight：26 parts of thick broad-bean sauce, 44 parts of vegetable oil,
3.2 parts of sweet fermented flour sauce, 6.5 parts of old ginger, 4.5 parts of garlic, 5.5 parts of cooking wine, 4.2 parts of chilli, 3.6 parts of chickens' extract, potassium sorbate 2.2
Part, 2.4 parts of white granulated sugar, 3 parts of edible salt, 5.5 parts of pomelo peel, 1.1 parts of peppermint, 9 parts of millet starch, 4 parts of precious jade column, 2 parts of Chinese toon, folium artemisiae argyi
5 parts and 6 parts of fermented soya bean.Vegetable oil uses the mixture of peanut oil, olive oil and tea-seed oil.A diameter of 2mm of thick broad-bean sauce, chilli
A diameter of 6mm.
The preparation method of the twice-cooked stir-frying meat flavorings of the peculiar flavour, comprises the following steps that：
Step 1, thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and be stirred continuously, keep 2 small
When, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 44 degrees Celsius, addition chilli, old ginger and garlic and frying 80
Second, then heat to 165 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after thick broad-bean sauce, it is broken after
Millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 4 minutes, obtain half into
Product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 80 degrees Celsius and stirred evenly,
Chickens' extract is added when being cooled to 48 degrees Celsius and potassium sorbate stirs evenly, you can obtains finished product.
Embodiment 4
A kind of twice-cooked stir-frying meat flavorings of peculiar flavour, are made of following raw material according to parts by weight：28 parts of thick broad-bean sauce, 48 parts of vegetable oil,
3.5 parts of sweet fermented flour sauce, 7 parts of old ginger, 5 parts of garlic, 6 parts of cooking wine, 5 parts of chilli, 4 parts of chickens' extract, 2.5 parts of potassium sorbate, white granulated sugar 3
Part, 4 parts of edible salt, 6 parts of pomelo peel, 1.3 parts of peppermint, 10 parts of millet starch, 5 parts of precious jade column, 2.4 parts of Chinese toon, 6 parts of folium artemisiae argyi and fermented soya bean 7
Part.Vegetable oil uses the mixture of soybean oil, peanut oil, olive oil, corn oil and tea-seed oil.A diameter of 4mm of thick broad-bean sauce, does
A diameter of 6mm of capsicum.
The preparation method of the twice-cooked stir-frying meat flavorings of the peculiar flavour, comprises the following steps that：
Thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed to 80 mesh by step 1, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and constantly stirred under 35 degrees Celsius
Mix, when holding 1.5 is small, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 48 degrees Celsius, addition chilli, old ginger and garlic and frying 80
Second, then heat to 170 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after thick broad-bean sauce, it is broken after
Millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 5 minutes, obtain half into
Product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 82 degrees Celsius and stirred evenly,
Chickens' extract is added when being cooled to 48 degrees Celsius and potassium sorbate stirs evenly, you can obtains finished product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (5)
1. the twice-cooked stir-frying meat flavorings of a kind of peculiar flavour, it is characterised in that be made of following raw material according to parts by weight：Thick broad-bean sauce 20-
28 parts, 35-48 parts of vegetable oil, 2.6-3.5 parts of sweet fermented flour sauce, 5-7 parts of old ginger, 3-5 parts of garlic, 3-6 parts of cooking wine, 3-5 parts of chilli,
2-4 parts of chickens' extract, 1.2-2.5 parts of potassium sorbate, 1-3 parts of white granulated sugar, 2-4 parts of edible salt, 4-6 parts of pomelo peel, peppermint 0.6-1.3
3.6-7 parts of part, 5-10 parts of millet starch, 2.5-5 parts of precious jade column, 1-2.4 parts of Chinese toon, 2-6 parts of folium artemisiae argyi and fermented soya bean.
2. the twice-cooked stir-frying meat flavorings of peculiar flavour according to claim 1, it is characterised in that the vegetable oil uses soybean
One or several kinds of mixtures in oil, peanut oil, olive oil, corn oil and tea-seed oil.
3. the twice-cooked stir-frying meat flavorings of peculiar flavour according to claim 1, it is characterised in that a diameter of 2- of the thick broad-bean sauce
4mm, a diameter of 4-6mm of chilli.
A kind of 4. preparation method of the twice-cooked stir-frying meat flavorings of peculiar flavour as described in claim 1-3 is any, it is characterised in that tool
Body step is as follows：
Step 1, thick broad-bean sauce, pomelo peel, peppermint, millet starch, precious jade column, Chinese toon, folium artemisiae argyi and fermented soya bean are crushed, spare；
Step 2, will it is broken after pomelo peel and peppermint add suitable quantity of water and boiled, turn slow boiling and be stirred continuously, keep 1-2
Hour, obtain the first mixed solution；
Step 3, Chinese toon and folium artemisiae argyi after crushing are added in ethanol solution, and folium artemisiae argyi extraction is obtained by extraction and rotary evaporation
Thing and Chinese toon extract；
Step 4, vegetable oil is put into pot and is heated to 40-48 degrees Celsius, is added chilli, old ginger and garlic and is fried
It is 60-90 seconds processed, then heat to 150-175 degrees Celsius and add the first mixed solution, sweet fermented flour sauce, cooking wine, it is broken after beans
Valve sauce, it is broken after millet starch, it is broken after fermented soya bean, white granulated sugar and it is broken after precious jade column stir-fry, add edible salt frying 3-5
Minute, obtain semi-finished product；
Step 5, Folium Artemisiae Argyi extract and Chinese toon extract are added in the semi-finished product that temperature is 70-82 degrees Celsius and stirred equal
It is even, add chickens' extract when being cooled to 45-50 degrees Celsius and potassium sorbate stirs evenly, you can obtain finished product.
5. the preparation method of the twice-cooked stir-frying meat flavorings of peculiar flavour according to claim 4, it is characterised in that the step 2
The temperature of middle slow boiling is 30-38 degrees Celsius, and 60-80 mesh is crushed in step 1.
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| CN201710895641.1A CN108029970A (en) | 2017-09-28 | 2017-09-28 | A kind of twice-cooked stir-frying meat flavorings of peculiar flavour and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043454A (en) * | 2018-08-07 | 2018-12-21 | 四川天味食品集团股份有限公司 | Twice-cooked stir-frying meat flavorings and preparation method thereof |
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| CN107041514A (en) * | 2016-12-26 | 2017-08-15 | 阜阳市春天食品有限公司 | A kind of vacuum packaging semi-finished product Sichuan-style pork vegetable of convenient instant |
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2017
- 2017-09-28 CN CN201710895641.1A patent/CN108029970A/en active Pending
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| CN106262627A (en) * | 2016-08-29 | 2017-01-04 | 四川自贡百味斋食品股份有限公司 | A kind of Sichuan-style pork flavoring agent and production technology thereof |
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| CN109043454A (en) * | 2018-08-07 | 2018-12-21 | 四川天味食品集团股份有限公司 | Twice-cooked stir-frying meat flavorings and preparation method thereof |
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