CN108576678A - Prepared food material packet and prepared food production method - Google Patents
Prepared food material packet and prepared food production method Download PDFInfo
- Publication number
- CN108576678A CN108576678A CN201810417753.0A CN201810417753A CN108576678A CN 108576678 A CN108576678 A CN 108576678A CN 201810417753 A CN201810417753 A CN 201810417753A CN 108576678 A CN108576678 A CN 108576678A
- Authority
- CN
- China
- Prior art keywords
- parts
- grams
- prepared food
- material packet
- beef
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 64
- 239000000463 material Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000015278 beef Nutrition 0.000 claims abstract description 38
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 15
- 239000001702 nutmeg Substances 0.000 claims abstract description 15
- 241001632484 Chiromantes haematocheir Species 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 239000004576 sand Substances 0.000 claims abstract description 13
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 claims abstract description 12
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 12
- 229940116229 borneol Drugs 0.000 claims abstract description 12
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 claims abstract description 12
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 11
- 241001631271 Prunus fasciculata Species 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 244000270834 Myristica fragrans Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000010411 cooking Methods 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- 239000005457 ice water Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 241001191009 Gymnomyza Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 210000000003 hoof Anatomy 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 20
- 210000002700 urine Anatomy 0.000 abstract description 10
- 235000013547 stew Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000020991 processed meat Nutrition 0.000 abstract description 3
- 241000498779 Myristica Species 0.000 description 12
- 235000009508 confectionery Nutrition 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 241000404030 Anacyclus clavatus Species 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 244000299452 Gouania lupuloides Species 0.000 description 1
- 235000000292 Gouania lupuloides Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 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
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of prepared food material packet, includes the dispensing of following parts by weight：35 parts of cloves, 70 parts of tsaoko, 85 parts of nutmeg, 310 parts octagonal, 150 parts of Chinese prickly ash, 175 parts of fennel seeds, 400 parts of root of Dahurain angelica piece, 250 parts of dried orange peel, 85 parts of cassia bark, 50 parts of mountain generation, 20 parts of wild peach, 50 parts of grass button, 20 parts of fragrant sand, 50 parts of galingal, white 10 parts of button, 40 parts of spiceleaf, 25 parts of S. haematocheir, 40 parts of borneol.The present invention also proposes the prepared food production method using above-mentioned prepared food material packet.Being mainly used for stew in soy sauce beef, trotter etc. has the processed meat food stuff of similar urine smell taste/grass fishy smell, promotes meat fragrance, removes urine smell taste and/or meat grass fishy smell in meat, and promote meat returns sugariness.
Description
Technical field
The present invention relates to prepared food material packet and prepared food production methods.
Background technology
The foods such as stew in soy sauce beef, trotter are people's food loved by all, but since beef, trotter etc. are with similar
Urine smell taste/grass fishy smell, it is more difficult to handle, the slightly improper food taste that will result in is not good enough, causes food waste.Need one kind can
Smoothly processing urine smell taste/grass fishy smell, and meat taste can be promoted, and can precise manipulation, ensure quality and the standard of taste
Change dispensing and process.
Invention content
In view of situation above, in order to solve the problems, such as that above-mentioned technology exists, the present invention proposes a kind of prepared food material packet, including such as
The dispensing of lower parts by weight：It is 35 parts of cloves, 70 parts of tsaoko, 85 parts of nutmeg, 310 parts octagonal, 150 parts of Chinese prickly ash, 175 parts of fennel seeds, white
It is 400 parts of root of Dahurian angelica piece, 250 parts of dried orange peel, 85 parts of cassia bark, 50 parts of mountain generation, 20 parts of wild peach, 50 parts of grass button, 20 parts of fragrant sand, 50 parts of galingal, white
10 parts of button, 40 parts of spiceleaf, 25 parts of S. haematocheir, 40 parts of borneol.
Preferably, include the dispensing of following parts by weight：35 grams of cloves, 70 grams of tsaoko, 85 grams of nutmeg, octagonal 310 grams, Chinese prickly ash
150 grams, 175 grams of fennel seeds, 400 grams of root of Dahurain angelica piece, 250 grams of dried orange peel, 85 grams of cassia bark, mountain generation 50 grams, 20 grams of wild peach, grass button 50 grams,
20 grams of fragrant sand, 50 grams of galingal, white 10 grams of button, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol.
The present invention proposes a kind of prepared food production method, includes the following steps：
Octagonal 750 grams, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with ox
1500 jin of meat smears mixing, is pickled 24 hours；
The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；
Pot in be put into the prepared food material packet, after water is opened be added described in pull out dry in the air it is cool after beef, boil 20 minutes one hour；
Guan Huo is simmered ten minutes, is then pulled out and dry；
Package after cooling completely obtains Spiced beef prepared food.
The present invention proposes a kind of prepared food production method, includes the following steps：
Octagonal 750 grams, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with ox
1500 jin of meat smears mixing, is pickled 8 hours；
The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；
Pot in be put into the prepared food material packet, after water is opened be added described in pull out dry in the air it is cool after beef, boil 20 minutes one hour；
Guan Huo is simmered ten minutes, is then pulled out and dry；
Package after cooling completely obtains Spiced beef prepared food.
The present invention proposes a kind of prepared food production method, includes the following steps：
Trotter is scalded smelling removal and blood stains with water；Trotter after blanching is entered into pot, the prepared food material packet and suitable water is added, boils
It opens, pot continues to boil 40 minutes one hour after opening；Then fire is closed, boils in a covered pot over a slow fire 20 minutes, obtains halogen pig leg prepared food.
The present invention proposes a kind of prepared food production method, includes the following steps：
Trotter is scalded with water, cooking wine 500ML is added in water and boils to boiling, trotter is pulled out and is put into ice water；
Trotter after blanching is entered into pot, the prepared food material packet and suitable water is added, boils, pot continues to boil one hour 40 after opening
Minute；Then fire is closed, boils in a covered pot over a slow fire 20 minutes, obtains halogen pig leg prepared food.
After taking technology proposed by the present invention, prepared food material packet according to the ... of the embodiment of the present invention and prepared food production method, tool
There is following advantageous effect.
1) according to the prepared food material packet of the application, being mainly used for stew in soy sauce beef, trotter etc. has similar urine smell taste/grass fishy smell
Processed meat food stuff, wherein cloves, nutmeg, dried orange peel, spiceleaf, cassia bark, for promoting meat fragrance.Tsaoko, nutmeg, illiciumverum, Chinese prickly ash,
Root of Dahurain angelica piece, mountain generation, fragrant sand, galingal, for removing urine smell taste and/or meat grass fishy smell in meat.Wild peach, S. haematocheir, white button, ice
Piece, time sugariness for promoting meat.
2) according to the prepared food production method of the application, beef pickling can be fully softened into beef, remove meat fishy smell.It will salt down
The good beef of stain scalds one time to medium rare with water, pulls out and dries in the air cool, can remove the middle extravasated blood that loses flesh.Guan Huo simmers ten minutes, Ke Yirang
Beef is more tasty soft glutinous.Extravasated blood in beef can be very good to be diluted out by cure, and the beef mouthfeel boiled is sweet
Sweet tea, faint scent, and without the careless fishy smell of beef itself.
3) according to the prepared food production method of the application, trotter is scalded with water, cooking wine 500ML is added in water and boils to boiling, it will
Trotter, which is pulled out, to be put into ice water, can remove smelling removal and blood stains, while making collagen such as ice water more flexible.Guan Huo
Afterwards, it boils in a covered pot over a slow fire 20 minutes, makes trotter fully tasty, without the urine smell taste of pig's feet itself.The taste of trotter can be good at being concentrated in
Inside collagen, make trotter fat but not greasy, it is sweet and dilitious.
Specific implementation mode
The preferred embodiments of the present invention will be described below.It would be recognized by those skilled in the art that can be to this
In the embodiment that describes make various changes and modifications, without departing from scope and spirit of the present invention.Moreover, in order to make explanation
Book is more clear succinct, by omission pair it is well known that the detailed description of function and principle and method.
Embodiment 1
A kind of prepared food material packet, includes the dispensing of following parts by weight：35 parts of cloves, 70 parts of tsaoko, 85 parts of nutmeg, 310 parts octagonal, flower
150 parts of green pepper, 175 parts of fennel seeds, 400 parts of root of Dahurain angelica piece, 250 parts of dried orange peel, 85 parts of cassia bark, 50 parts of mountain generation, 20 parts of wild peach, grass button 50
Part, 20 parts of fragrant sand, 50 parts of galingal, white 10 parts of button, 40 parts of spiceleaf, 25 parts of S. haematocheir, 40 parts of borneol.
Embodiment 2
A kind of prepared food material packet, includes the dispensing of following parts by weight：35 grams of cloves, 70 grams of tsaoko, 85 grams of nutmeg, 310 grams octagonal, flower
150 grams of green pepper, 175 grams of fennel seeds, 400 grams of root of Dahurain angelica piece, 250 grams of dried orange peel, 85 grams of cassia bark, 50 grams of mountain generation, 20 grams of wild peach, grass button 50
Gram, 20 grams of fragrant sand, 50 grams of galingal, white 10 grams of button, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol.
Embodiment 3
A kind of prepared food production method, includes the following steps：
Octagonal 750 grams, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with ox
1500 jin of meat smears mixing, is pickled 24 hours；
The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；
35 grams of cloves, 70 grams of tsaoko, 85 grams of nutmeg, 310 grams octagonal, 150 grams of Chinese prickly ash, 175 grams of fennel seeds, root of Dahurain angelica piece are put into pot
400 grams, 250 grams of dried orange peel, 85 grams of cassia bark, mountain generation 50 grams, 20 grams of wild peach, grass button 50 grams, 20 grams of fragrant sand, 50 grams of galingal, detain 10 in vain
Gram, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol.After water is opened be added described in pull out dry in the air it is cool after beef, boil one hour 20
Minute；
Guan Huo is simmered ten minutes, is then pulled out and dry；
Package after cooling completely obtains Spiced beef prepared food.
Embodiment 4
A kind of prepared food production method, includes the following steps：
Octagonal 750 grams, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with ox
1500 jin of meat smears mixing, is pickled 8 hours；
The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；
35 grams of cloves, 70 grams of tsaoko, 85 grams of nutmeg, 310 grams octagonal, 150 grams of Chinese prickly ash, 175 grams of fennel seeds, root of Dahurain angelica piece are put into pot
400 grams, 250 grams of dried orange peel, 85 grams of cassia bark, mountain generation 50 grams, 20 grams of wild peach, grass button 50 grams, 20 grams of fragrant sand, 50 grams of galingal, detain 10 in vain
Gram, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol.After water is opened be added described in pull out dry in the air it is cool after beef, boil one hour 20
Minute；
Guan Huo is simmered ten minutes, is then pulled out and dry；
Package after cooling completely obtains Spiced beef prepared food.
Embodiment 5
A kind of prepared food production method, includes the following steps：
Trotter is scalded smelling removal and blood stains with water；Trotter after blanching is entered into pot, 35 grams of cloves, 70 grams of tsaoko, nutmeg 85 is added
Gram, 310 grams octagonal, 150 grams of Chinese prickly ash, 175 grams of fennel seeds, 400 grams of root of Dahurain angelica piece, 250 grams of dried orange peel, 85 grams of cassia bark, mountain 50 gram, maos of generation
20 grams of peach, 50 grams of grass button, 20 grams of fragrant sand, 50 grams of galingal, white 10 grams of button, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol and appropriate
Water, boil, pot continues to boil 40 minutes one hour after opening；Then fire is closed, boils in a covered pot over a slow fire 20 minutes, obtains halogen pig leg prepared food.
Embodiment 6
A kind of prepared food production method, includes the following steps：
Trotter is scalded with water, cooking wine 500ML is added in water and boils to boiling, trotter is pulled out and is put into ice water；
Trotter after blanching is entered into pot, 35 grams of cloves, 70 grams of tsaoko, 85 grams of nutmeg, 310 grams octagonal, 150 grams of Chinese prickly ash, small is added
175 grams of fennel, 400 grams of root of Dahurain angelica piece, 250 grams of dried orange peel, 85 grams of cassia bark, mountain generation 50 grams, 20 grams of wild peach, grass button 50 grams, 20 grams of fragrant sand,
50 grams of galingal, white 10 grams of button, 40 grams of spiceleaf, 25 grams of S. haematocheir, 40 grams of borneol and suitable water, are boiled, pot continues to boil one after opening
40 minutes hours；Then fire is closed, boils in a covered pot over a slow fire 20 minutes, obtains halogen pig leg prepared food.
According to the prepared food material packet of the application, being mainly used for stew in soy sauce beef, trotter etc. has similar urine smell taste/grass fishy smell
Processed meat food stuff, wherein cloves, nutmeg, dried orange peel, spiceleaf, cassia bark, for promoting meat fragrance.It is tsaoko, nutmeg, illiciumverum, Chinese prickly ash, white
Root of Dahurian angelica piece, mountain generation, fragrant sand, galingal, for removing urine smell taste and/or meat grass fishy smell in meat.Wild peach, S. haematocheir, white button, borneol,
Time sugariness for promoting meat.
According to the prepared food production method of the application, beef pickling can fully be softened into beef, remove meat fishy smell.It will pickling
Good beef scalds one time to medium rare with water, pulls out and dries in the air cool, can remove the middle extravasated blood that loses flesh.Guan Huo is simmered ten minutes, can allow ox
Meat is more tasty soft glutinous.Extravasated blood in beef can be very good to be diluted out by cure, and the beef taste and sweet mouthfeel boiled,
Faint scent, and without the careless fishy smell of beef itself.
According to the prepared food production method of the application, trotter is scalded with water, cooking wine 500ML is added in water and boils to boiling, by pig
Hoof, which is pulled out, to be put into ice water, can remove smelling removal and blood stains, while making collagen such as ice water more flexible.Guan Huohou,
It is 20 minutes stewing, make trotter fully tasty, without the urine smell taste of pig's feet itself.The taste of trotter can be good at being concentrated in collagen
Inside albumen, make trotter fat but not greasy, it is sweet and dilitious.
The present invention is described in detail above, specific case used herein to the principle of the present invention and embodiment into
Elaboration is gone, the explanation of above example is only intended to facilitate the understanding of the method and its core concept of the invention；Meanwhile for this
The those skilled in the art in field, according to the thought of the present invention, there will be changes in the specific implementation manner and application range,
In conclusion the content of the present specification should not be construed as limiting the invention.
Through the above description of the embodiments, those skilled in the art can be understood that the present invention can be real
It applies.Certainly, situation listed above is merely illustrative, and the present invention is not limited to this.It should be appreciated by those skilled in the art roots
According to other deformations or simplification of technical solution of the present invention, it can be suitably applied to the present invention, and this hair should be included in
In bright range.
Claims (6)
1. a kind of prepared food material packet, which is characterized in that include the dispensing of following parts by weight：35 parts of cloves, 70 parts of tsaoko, nutmeg 85
Part, 310 parts octagonal, 150 parts of Chinese prickly ash, 175 parts of fennel seeds, 400 parts of root of Dahurain angelica piece, 250 parts of dried orange peel, 85 parts of cassia bark, mountain 50 part, maos of generation
20 parts of peach, 50 parts of grass button, 20 parts of fragrant sand, 50 parts of galingal, white 10 parts of button, 40 parts of spiceleaf, 25 parts of S. haematocheir, 40 parts of borneol.
2. a kind of prepared food material packet according to claim 1, which is characterized in that include the dispensing of following parts by weight：Cloves 35
Gram, 70 grams of tsaoko, 85 grams of nutmeg, 310 grams octagonal, 150 grams of Chinese prickly ash, 175 grams of fennel seeds, 400 grams of root of Dahurain angelica piece, 250 grams of dried orange peel, osmanthus
85 grams of skin, 50 grams of mountain generation, 20 grams of wild peach, 50 grams of grass button, 20 grams of fragrant sand, 50 grams of galingal, white 10 grams of button, 40 grams of spiceleaf, S. haematocheir
25 grams, 40 grams of borneol.
3. a kind of prepared food production method, using a kind of prepared food material packet as claimed in claim 1 or 2, which is characterized in that including as follows
Step：750 grams octagonal, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with
1500 jin of beef smears mixing, is pickled 24 hours；The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；In pot
Be put into the prepared food material packet, after water is opened be added described in pull out dry in the air it is cool after beef, boil 20 minutes one hour；Guan Huo is simmered
It ten minutes, then pulls out and dries；Package after cooling completely obtains Spiced beef prepared food.
4. a kind of prepared food production method, using a kind of prepared food material packet as claimed in claim 1 or 2, which is characterized in that including as follows
Step：750 grams octagonal, 500 grams of Chinese prickly ash, cooking wine 10000g, salt 10000g, 1500 grams of sugar and dark soy sauce are mixed a little, then with
1500 jin of beef smears mixing, is pickled 8 hours；The beef being pickled is scalded one time to medium rare with water, pull out dry in the air it is cool；It is put in pot
Enter the prepared food material packet, after water is opened be added described in pull out dry in the air it is cool after beef, boil 20 minutes one hour；Guan Huo simmers ten
Minute, it then pulls out and dries；Package after cooling completely obtains Spiced beef prepared food.
5. a kind of prepared food production method, using a kind of prepared food material packet as claimed in claim 1 or 2, which is characterized in that including as follows
Step：Trotter is scalded smelling removal and blood stains with water；Trotter after blanching is entered into pot, the prepared food material packet and suitable water is added,
It boils, pot continues to boil 40 minutes one hour after opening；Then fire is closed, boils in a covered pot over a slow fire 20 minutes, obtains halogen pig leg prepared food.
6. a kind of prepared food production method, using a kind of prepared food material packet as claimed in claim 1 or 2, which is characterized in that including as follows
Step：Trotter is scalded with water, cooking wine 500ML is added in water and boils to boiling, trotter is pulled out and is put into ice water；By the pig after blanching
Hoof enters pot, and the prepared food material packet and suitable water is added, boils, and pot continues to boil 40 minutes one hour after opening；Then fire is closed, is boiled in a covered pot over a slow fire
20 minutes, obtain halogen pig leg prepared food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810417753.0A CN108576678A (en) | 2018-05-04 | 2018-05-04 | Prepared food material packet and prepared food production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810417753.0A CN108576678A (en) | 2018-05-04 | 2018-05-04 | Prepared food material packet and prepared food production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576678A true CN108576678A (en) | 2018-09-28 |
Family
ID=63620741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810417753.0A Pending CN108576678A (en) | 2018-05-04 | 2018-05-04 | Prepared food material packet and prepared food production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576678A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250437A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of medicinal meat food and production method |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710660B1 (en) * | 2005-07-15 | 2007-04-24 | 박복순 | The manufacturing method of spice for ribs of beef and ribs of beef thereby |
| CN103141800A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Thick-gravy-stewing condiment |
| CN103610090A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Making method for marinated pig trotters |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
-
2018
- 2018-05-04 CN CN201810417753.0A patent/CN108576678A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710660B1 (en) * | 2005-07-15 | 2007-04-24 | 박복순 | The manufacturing method of spice for ribs of beef and ribs of beef thereby |
| CN103141800A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Thick-gravy-stewing condiment |
| CN103610090A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Making method for marinated pig trotters |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
Non-Patent Citations (5)
| Title |
|---|
| 冯玉珠: "《烹饪工艺学》", 30 June 2009, 中国轻工业出版社 * |
| 毛年华: "《香料包里的秘密》", 31 May 2017, 齐鲁电子音像出版社 * |
| 王村夫: "《食品企业卫生管理》", 30 June 1988, 中国食品出版社 * |
| 邓宇冰: "《烹饪原料与基础》", 28 February 2017, 暨南大学出版社 * |
| 郭春荣，等: "《家庭卤菜和糟菜制作》", 31 January 1996, 上海科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250437A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of medicinal meat food and production method |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN101023797A (en) | Sea-food blood-sausage and processing method | |
| CN103919191A (en) | Preparation method of unshelled roast salted peanuts | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| KR101135423B1 (en) | Smoked Duck with Rhus verniciflua and Manufacturing Method thereof | |
| CN108576678A (en) | Prepared food material packet and prepared food production method | |
| CN107518304A (en) | A kind of hollow plum juice spicy beef jerky and preparation method thereof | |
| CN108713695A (en) | Prepared food material packet and prepared food production method | |
| CN109744490A (en) | Hundred taste chickens of one kind and its preparation process | |
| CN108552490A (en) | A kind of Saute beef with cayenne pepper silk and preparation method thereof | |
| CN108634207A (en) | A kind of spicy beef jerky and preparation method thereof | |
| CN108201072A (en) | A kind of packed mutton preparation method for being used to boil mutton soup | |
| CN106107589A (en) | The preparation technology of squab | |
| CN110393271A (en) | A kind of processing method of edible ox-hide | |
| CN109845979A (en) | A kind of Bao Zheng's beef production factory formula | |
| CN109123437A (en) | The production method of spicy squab jerky | |
| CN106360373A (en) | Processing method of braised pork with Liupu tea leaves | |
| CN106036529A (en) | Preparation method of konjak stewed duck in beer | |
| CN110403173A (en) | A kind of preparation application method of halogen material and halogen material | |
| CN104116083A (en) | Formula of front pettitoes and making method thereof | |
| KR20000012456A (en) | The method for manufacturing of a mixture of chicken and carp soup | |
| CN108783260A (en) | The production method of Soviet Union's formula boiled salted duck | |
| CN109105755A (en) | A kind of production method of the spareribs with brown sauce of secret | |
| CN107173774A (en) | A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |