CN108991427A - A kind of spicy pot-stewed meat or fowl and preparation method thereof - Google Patents
A kind of spicy pot-stewed meat or fowl and preparation method thereof Download PDFInfo
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- CN108991427A CN108991427A CN201810750397.4A CN201810750397A CN108991427A CN 108991427 A CN108991427 A CN 108991427A CN 201810750397 A CN201810750397 A CN 201810750397A CN 108991427 A CN108991427 A CN 108991427A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention discloses a kind of spicy pot-stewed meat or fowl and preparation method thereof, the spicy pot-stewed meat or fowl is made of the raw material of following parts by weight: 500~1000 parts of raw material dish, 500~1000 parts of soup-stock, 20~40 parts of edible salt, 10~20 parts of monosodium glutamate, 12~25 parts of chickens' extract, 30~60 parts of white granulated sugar, 25~50 parts of chili oil, 4~8 parts of perfume particle, the perfume particle is made of the raw material of following parts by weight: three 1~2 part of naphthalenes, it is 1~2 part octagonal, 1~2 part of cassia bark, 0.8~1.6 part of tsaoko, 0.8~1.6 part of galangal, 0.5~1 part of fructus amomi, 0.5~1 part of Radix Glycyrrhizae, 0.5~1 part of Lysimachia sikokiana, 0.8~1.6 part of the root of Dahurain angelica, 0.3~0.6 part of nutmeg, 0.3~0.6 part of Amomum globosum loureiro, 0.3~0.6 part of White Chloe, spiceleaf 0.3 ~0.6 part, 0.5~1 part of fennel seeds, 0.2~0.4 part of radix aucklandiae, 0.2~0.4 part of cloves.The fragrance level of the pot-stewed meat or fowl prepared using the preparation method of the application feels stronger, and mouthfeel is softer.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of spicy pot-stewed meat or fowl and preparation method thereof.
Background technique
Pot-stewed meat or fowl, be by preparatory processing and blanching treated raw material is placed on cooked in the thick gravy prepared made of dish.One
As can be divided into red halogen, yellow halogen, white halogen three categories；River halogen is most universal in the whole nation, mostly based on red halogen.Pot-stewed meat or fowl warp in the prior art
Often due to toning or the improper pot-stewed meat or fowl single taste for leading to stew in soy sauce of condiment, tasty deficiency or irritation are too strong, not soft enough
With, or toning is too deep becomes black, and traditional stew in soy sauce process, single add spice, have the characteristics that taste fluctuates too big
Summary of the invention
In view of this, the application provides a kind of spicy pot-stewed meat or fowl and preparation method thereof, using the perfume (or spice) of the pot-stewed meat or fowl of this method preparation
Taste level feels stronger, and mouthfeel is softer.
In order to solve the above technical problems, technical solution provided by the invention is a kind of spicy pot-stewed meat or fowl, the spicy pot-stewed meat or fowl by
The raw material of following parts by weight forms: 500~1000 parts of raw material dish, 500~1000 parts of soup-stock, and 20~40 parts of edible salt, monosodium glutamate 10
~20 parts, 12~25 parts of chickens' extract, 30~60 parts of white granulated sugar, 25~50 parts of chili oil, 4~8 parts of perfume particle, the perfume particle
It is made of the raw material of following parts by weight: three 1~2 part of naphthalenes, it is 1~2 part octagonal, 1~2 part of cassia bark, 0.8~1.6 part of tsaoko, galangal
0.8~1.6 part, 0.5~1 part of fructus amomi, 0.5~1 part of Radix Glycyrrhizae, 0.5~1 part of Lysimachia sikokiana, 0.8~1.6 part of the root of Dahurain angelica, 0.3~.6 of nutmeg
Part, 0.3~0.6 part of Amomum globosum loureiro, 0.3~0.6 part of White Chloe, 0.3~0.6 part of spiceleaf, 0.5~1 part of fennel seeds, radix aucklandiae 0.2~0.4
Part, 0.2~0.4 part of cloves.
Preferably, the spicy pot-stewed meat or fowl is made of the raw material of following parts by weight: 500~800 parts of raw material dish, soup-stock 500~
800 parts, 20~30 parts of edible salt, 10~15 parts of monosodium glutamate, 12~20 parts of chickens' extract, 30~50 parts of white granulated sugar, 25~40 parts of chili oil,
4~7 parts of perfume particle, the perfume particle is made of the raw material of following parts by weight: three 1~2 part of naphthalenes, 1~2 part octagonal, cassia bark 1
~2 parts, 0.8~1.6 part of tsaoko, 0.8~1.6 part of galangal, 0.5~1 part of fructus amomi, 0.5~1 part of Radix Glycyrrhizae, 0.5~1 part of Lysimachia sikokiana,
It is 0.8~1.6 part of the root of Dahurain angelica, 0.3~0.6 part of nutmeg, 0.3~0.6 part of Amomum globosum loureiro, 0.3~0.6 part of White Chloe, 0.3~0.6 part of spiceleaf, small
0.5~1 part of fennel, 0.2~0.4 part of radix aucklandiae, 0.2~0.4 part of cloves.
Preferably, the soup-stock is made of the raw material of following parts by weight: 500~1000 parts of clear water, pig bone 100~200
Part, 25~50 parts of chicken feet, 25~50 parts of pigskin, 5~10 parts of shallot, 10~20 parts of old ginger, 0.5~1 part of pepper.
Preferably, the soup-stock is made of the raw material of following parts by weight: 500~800 parts of clear water, pig bone 100~150
Part, 25~40 parts of chicken feet, 25~35 parts of pigskin, 5~8 parts of shallot, 10~8 parts of old ginger, 0.5~1 part of pepper.
Preferably, the preparation method of the soup-stock specifically: be put into pig bone, chicken feet, pigskin, shallot, old ginger, pepper
In clear water, high fire boils 3~6 hours and obtains soup-stock.
Preferably, the chili oil is made of the raw material of following parts by weight: 50~100 parts of salad oil, 3~6 parts of shallot, always
It is 2~4 parts of ginger, 1~2 part of garlic, 0.1~0.3 part three 0.1~0.3 part of naphthalene octagonal, 0.1~0.3 part of cassia bark, spirit grass 0.1~0.25
Part, 0.1~0.25 part of White Chloe, 0.1~0.3 part of dried orange peel, 0.1~0.25 part of nutmeg, 0.08~0.16 part of spiceleaf, fennel seeds 0.08
~0.16 part, 5~10 parts of chilli powder, 1~2 part of Chinese prickly ash.
Preferably, the chili oil is made of the raw material of following parts by weight: 50~80 parts of salad oil, 3~5 parts of shallot, always
It is 2~4 parts of ginger, 1~2 part of garlic, 0.1~0.3 part three 0.1~0.3 part of naphthalene octagonal, 0.1~0.3 part of cassia bark, spirit grass 0.1~0.25
Part, 0.1~0.25 part of White Chloe, 0.1~0.3 part of dried orange peel, 0.1~0.25 part of nutmeg, 0.08~0.16 part of spiceleaf, fennel seeds 0.08
~0.16 part, 5~8 parts of chilli powder, 1~2 part of Chinese prickly ash.
Preferably, the preparation method of the spicy oil specifically: salad oil is heated to 220 DEG C, is then cooled to
180 DEG C, shallot, old ginger is added, garlic boils 3 minutes, and temperature is then reduced to 160 DEG C, be added perfume particle, chilli powder,
Chinese prickly ash, constant temperature boils 30 minutes and obtains chili oil at a temperature of 120 DEG C.
Capsicum and fragrant grain particle use the technique of low temperature extraction for a long time in the application, and the oil-soluble in capsicum and fragrance is fragrant
Taste constituents extraction is more abundant, keeps chili oil fragrance more rich, and various fragrance extract fragrance with graininess in the application,
On the one hand the fragrance in fragrance can be largely extracted, if fragrance is biggish bulk, fragrance extraction is insufficient,
If not powdered by being easy to become paste when high temperature frying, make in oil there is bitter taste therefore to use granular perfume (or spice)
Material will not only become paste in a short time but also can sufficiently extract fragrance therein.
The present invention also provides a kind of preparation methods of spicy pot-stewed meat or fowl, comprising the following steps:
(1) prepare halogen material and raw material dish, wherein halogen material includes 500~1000 parts of soup-stock, and 20~40 parts of edible salt, monosodium glutamate 10
~20 parts, 12~25 parts of chickens' extract, 30~60 parts of white granulated sugar, 25~50 parts of chili oil, 4~8 parts of perfume particle；
(2) 1~2 part of perfume particle is added to and is boiled to obtain initial brine in 100 portions of soup-stock；
(3) by 50~100 parts of raw material dish, 0.4~1 part of perfume particle, 2.5~5 parts of chili oil, 1~2 part of edible salt, taste
0.5~1 part of essence, 1.5~3 parts of chickens' extract, 2.5~5 parts of white granulated sugar are added in initial brine and carry out stew in soy sauce, obtain the first pot-stewed meat or fowl；
(4) the halogen oil that the initial brine surface is added in first pot-stewed meat or fowl, which is mixed, obtains finished product pot-stewed meat or fowl；
Preferably, described every piece of weight of raw material dish is not more than 50 grams.
Preferably, the tanning time is 30~40 minutes in the step (2).
Preferably, the stew in soy sauce time is 20~30 minutes in the step (3).
Preferably, the weight of halogen oil is the 3%~4% of the first pot-stewed meat or fowl weight in the step poly- (4).
The application is compared with existing skill is stated, and detailed description are as follows: the application is added one in stew in soy sauce vegetable in brine
Quantitative self-control chili oil, the vegetable for going out halogen is tasted, and stereovision is stronger, and the fragrant spicy in mouthfeel is also softer, not only
Single pot-stewed fowl or pungent, but the compound fragrant of fragrance and chili oil mixing.In addition, fragrance and non-once in the application
Property be added brine in, a part of fragrance is only added when prepare initial brine, and later every time progress pot-stewed meat or fowl when, all in addition add
Add a part of fragrance, can not only make the vegetable of each stew in soy sauce that all there is strong fragrance in this way, while fragrance will not be made in halogen
It is too many and cause fragrance more and more lighter that time too long number is boiled in water, it, will also be again in pot-stewed meat or fowl after pot-stewed meat or fowl stew in soy sauce in brine
The halogen oil for adding surface in a part of brine, can make pot-stewed meat or fowl be always maintained at fragrance, can lock the fragrance of vegetable in this way, and
And the fragrance of rigid entrance also can be stronger when tasting.
In addition, the chili oil in the application in advance extracts the oil-soluble flavor component in fragrance, then exist
We will also add natural perfume particle during stew in soy sauce, can be rapidly in fragrance after perfume particle is mixed with soup-stock
Water-soluble flavor component is quickly dissolved out, and water-soluble and oil-soluble flavor component can be preferably fused to inside food materials,
Have a sense of hierarchy the flavor of product more.
Specific embodiment
Technical solution of the present invention is more fully understood in order to make the skill of this field state personnel, it is right combined with specific embodiments below
The present invention is described in further detail.
Embodiment 1
A kind of spicy pot-stewed meat or fowl, is made of the raw material of following parts by weight, and 500 parts of raw material dish, 500 parts of soup-stock, 20 parts of edible salt,
10 parts of monosodium glutamate, 12 parts of chickens' extract, 30 parts of white granulated sugar, 25 parts of chili oil, 4 parts of perfume particle, the perfume particle is by following parts by weight
Raw material composition: three 1 part of naphthalenes, octagonal 1 part, 1 part of cassia bark, 0.8 part of tsaoko, 0.8 part of galangal, 0. part of fructus amomi, 0.5 part of Radix Glycyrrhizae,
0.5 part of Lysimachia sikokiana, 0.8 part of the root of Dahurain angelica, 0.3 part of nutmeg, 0.3 part of Amomum globosum loureiro, 0.3 part of White Chloe, 0.3 part of spiceleaf, 0.5 part of fennel seeds, radix aucklandiae
0.2 part, 0.2 part of cloves.
Preparation method specifically:
(1) soup-stock makes:: 500 parts of clear water of preparation, 100 parts of pig bone, 25 parts of chicken feet, 25 parts of pigskin, 5 parts of shallot, old ginger
10 parts, 0.5 part of pepper, pig bone, chicken feet, pigskin, shallot, old ginger, pepper are put into clear water, high fire boils 5 hours to obtain the final product
It is spare to soup-stock.
(2) chili oil is made: 50 parts of salad oil of preparation, 3 parts of shallot, 2 parts of old ginger, 1 part of garlic, octagonal 0.1 part of three naphthalene 0.1
Part, 0.1 part of cassia bark, 0.1 part of spirit grass, 0.1 part of White Chloe, 0.1 part of dried orange peel, 0.1 part of nutmeg, 0.08 part of spiceleaf, 0.08 part of fennel seeds,
5 parts of chilli powder, 1 part of Chinese prickly ash, salad oil is heated to 220 DEG C, is then cooled to 180 DEG C, shallot, old ginger, garlic is added
Then warm angle is reduced to 160 DEG C by tanning 3 minutes, perfume particle, chilli powder, Chinese prickly ash is added, constant temperature is endured at a temperature of 120 DEG C
Obtain chili oil within system 30 minutes.
(3) initial brine production: fragrance is prepared according to formula, is all crushed into coarse granule (6-7 mesh), soup-stock is endured
After making, 1 part of perfume particle is added in 100 portions of soup-stock and carries out obtaining initial brine in tanning 30~40 minutes.
(4) pot-stewed meat or fowl: by 50 parts of raw material dish, 0.4 part of perfume particle, 2.5 parts of chili oil, 1 part of edible salt, 0.5 part of monosodium glutamate, chicken
1.5 parts of essence, 2.5 parts of white granulated sugar are added in initial brine and carry out stew in soy sauce 20~30 minutes, obtain the first pot-stewed meat or fowl；
(5) the first good pot-stewed meat or fowl of stew in soy sauce is admixed to the halogen oil on the brine surface of vegetable weight 3.5% to get finished product halogen is arrived
Dish.
Embodiment 2
A kind of spicy pot-stewed meat or fowl, is made of the raw material of following parts by weight, and 700 parts of raw material dish, 900 parts of soup-stock, 30 parts of edible salt,
30 parts of monosodium glutamate, 15 parts of chickens' extract, 40 parts of white granulated sugar, 30 parts of chili oil, 5 parts of perfume particle, the perfume particle is by following parts by weight
Raw material composition: three 1.5 parts of naphthalenes, octagonal 1.5 parts, 1.5 parts of cassia bark, 1 part of tsaoko, 1 part of galangal, 0.8 part of fructus amomi, Radix Glycyrrhizae 0.8
Part, 0.8 part of Lysimachia sikokiana, 1 part of the root of Dahurain angelica, 0.5 part of nutmeg, 0.5 part of Amomum globosum loureiro, 0.5 part of White Chloe, 0.5 part of spiceleaf, 0.8 part of fennel seeds, radix aucklandiae
0.3 part, 0.3 part of cloves.
Preparation method specifically:
(1) soup-stock makes:: 800 parts of clear water of preparation, 150 parts of pig bone, 30 parts of chicken feet, 30 parts of pigskin, 8 parts of shallot, old ginger
15 parts, 1 part of pepper, pig bone, chicken feet, pigskin, shallot, old ginger, pepper are put into clear water, high fire is boiled 6 hours and obtained
Soup-stock, it is spare.
(2) chili oil is made: 100 parts of salad oil of preparation, 5 parts of shallot, 3 parts of old ginger, 2 parts of garlic, octagonal 0.2 part of three naphthalene
0.2 part, 0.2 part of cassia bark, 0.2 part of spirit grass, 0.2 part of White Chloe, 0.2 part of dried orange peel, 0.2 part of nutmeg, 0.1 part of spiceleaf, fennel seeds 0.1
Part, 8 parts of chilli powder, 2 parts of Chinese prickly ash, salad oil is heated to 220 DEG C, is then cooled to 180 DEG C, is added shallot, old ginger, greatly
Garlic boils 3 minutes, and temperature is then reduced to 160 DEG C, and perfume particle, chilli powder, Chinese prickly ash, constant temperature at a temperature of 120 DEG C is added
Obtain chili oil within tanning 30 minutes.
(3) initial brine production: fragrance is prepared according to formula, is all crushed into coarse granule (6-7 mesh), soup-stock is endured
After making, 2 parts of perfume particles are added in 100 portions of soup-stock and carry out obtaining initial brine in tanning 30~40 minutes.
(4) pot-stewed meat or fowl: by 100 parts of raw material dish, 1 part of perfume particle, 4 parts of chili oil, 2 parts of edible salt, 1 part of monosodium glutamate, chickens' extract 2
Part, 3 parts of white granulated sugar are added in initial brine and carry out stew in soy sauce 20~30 minutes, obtain the first pot-stewed meat or fowl；
(5) the first good pot-stewed meat or fowl of stew in soy sauce is admixed to the halogen oil on the brine surface of vegetable weight 3.5% to get finished product halogen is arrived
Dish.
Embodiment 3
A kind of spicy pot-stewed meat or fowl, is made of the raw material of following parts by weight, and 1000 parts of raw material dish, 900 parts of soup-stock, edible salt 40
Part, 20 parts of monosodium glutamate, 25 parts of chickens' extract, 60 parts of white granulated sugar, 50 parts of chili oil, 8 parts of perfume particle, the perfume particle is by following weight
The raw material composition of part: three 2 parts of naphthalenes, it is 2 parts octagonal, 2 parts of cassia bark, 1.5 parts of tsaoko, 1.5 parts of galangal, 0.8 part of fructus amomi, 1 part of Radix Glycyrrhizae,
1 part of Lysimachia sikokiana, 1.5 parts of the root of Dahurain angelica, 0.5 part of nutmeg, 0.5 part of Amomum globosum loureiro, 0.5 part of White Chloe, 0.5 part of spiceleaf, 1 part of fennel seeds, radix aucklandiae 0.4
Part, 0.4 part of cloves.
Preparation method other steps in addition to raw material proportioning is different are same as Example 1.
Embodiment 4
A kind of spicy pot-stewed meat or fowl, is made of the raw material of following parts by weight, and 600 parts of raw material dish, 1000 parts of soup-stock, edible salt 35
Part, 18 parts of monosodium glutamate, 20 parts of chickens' extract, 55 parts of white granulated sugar, 45 parts of chili oil, 7 parts of perfume particle, the perfume particle is by following weight
The raw material composition of part: three 2 parts of naphthalenes, it is 2 parts octagonal, 2 parts of cassia bark, 1.5 parts of tsaoko, 1.5 parts of galangal, 0.8 part of fructus amomi, 1 part of Radix Glycyrrhizae,
1 part of Lysimachia sikokiana, 1.5 parts of the root of Dahurain angelica, 0.5 part of nutmeg, 0.5 part of Amomum globosum loureiro, 0.5 part of White Chloe, 0.5 part of spiceleaf, 1 part of fennel seeds, radix aucklandiae 0.4
Part, 0.4 part of cloves.
Preparation method other steps in addition to raw material proportioning is different are same as Example 2.
Reference examples 1
A kind of production method of pot-stewed meat or fowl, includes the following steps,
(1) standby halogen material, the halogen material include,
Seasoning: 250 grams of river salt, 230 grams of rock sugar, 450 grams of old ginger, 300 grams of shallot, 100 grams of cooking wine, chickens' extract and monosodium glutamate 50
Gram；
Fragrance: it is 30 grams of murraya paniculataJack, 30 grams of kaempferia galamga, 60 grams of cassia bark, 20 grams octagonal, 10 grams of cloves, 50 grams of White Chloe, fennel 20
Gram, 100 grams of spiceleaf, 50 grams of chilli, 46 grams of tsaoko, 60 grams of vanilla, 30 grams of orange peel, bamboo or wicker fence dials 50 grams, and 40 grams of lemon-grass, the root of Dahurain angelica 50
Gram；
Tangyuan County's material: 13 kilograms of water, 3000 grams and 1400 grams of Os Sus domestica of chicken carcasses；
(2) it modulates, fragrance is wrapped up using gauze, pot is set on fire, and incorporation soup stock is put into old ginger, shallot and boiling hot raw material, is adjusted
Enter river salt, monosodium glutamate chickens' extract and rock sugar, reenter spices bag and middle spice packet, used instead after boiling small fire endure to go out perfume, fresh halogen
Water；
(3) food stew in soy sauce.
Rock sugar is got angry before modulation addition rock sugar hot, enters pot together with Clean products after breaking into pieces, fried with small fire to peony,
500 grams of boiling water are mixed to stir evenly, fried sugar, be then modulated again.
Embodiment 5
Product quality evaluation:
(1) sensory evaluation
Method: it is random that the spicy pot-stewed meat or fowl product of 50 people progress is invited to evaluate, the grade average of evaluation is counted.
Evaluation criterion and result are shown in Tables 1 and 2 respectively.
1 sensory evaluation criteria of table
2 Analyses Methods for Sensory Evaluation Results of table
As can be seen from the above table, the spicy pot-stewed meat or fowl fragrance prepared using preparation method provided by the present application is more mellow,
The fragrance of fragrance can be preferably fused to inside food materials, and fragrance level feels stronger, and mouthfeel is softer, non-greasy.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (10)
1. a kind of spicy pot-stewed meat or fowl, which is characterized in that the spicy pot-stewed meat or fowl is made of the raw material of following parts by weight: raw material dish 500~
1000 parts, 500~1000 parts of soup-stock, 20~40 parts of edible salt, 10~20 parts of monosodium glutamate, 12~25 parts of chickens' extract, white granulated sugar 30~60
Part, 25~50 parts of chili oil, 4~8 parts of perfume particle, the perfume particle is made of the raw material of following parts by weight: three naphthalenes 1~2
Part, it is 1~2 part octagonal, 1~2 part of cassia bark, 0.8~1.6 part of tsaoko, 0.8~1.6 part of galangal, 0.5~1 part of fructus amomi, Radix Glycyrrhizae 0.5
~1 part, 0.5~1 part of Lysimachia sikokiana, 0.8~1.6 part of the root of Dahurain angelica, 0.3~0.6 part of nutmeg, 0.3~0.6 part of Amomum globosum loureiro, White Chloe 0.3~0.6
Part, 0.3~0.6 part of spiceleaf, 0.5~1 part of fennel seeds, 0.2~0.4 part of radix aucklandiae, 0.2~0.4 part of cloves.
2. spicy pot-stewed meat or fowl according to claim 1, which is characterized in that the soup-stock is made of the raw material of following parts by weight:
500~1000 parts of clear water, 100~200 parts of pig bone, 25~50 parts of chicken feet, 25~50 parts of pigskin, 5~10 parts of shallot, old ginger 10
~20 parts, 0.5~1 part of pepper.
3. spicy pot-stewed meat or fowl according to claim 2, which is characterized in that the preparation method of the soup-stock specifically: by pig bone
Head, chicken feet, pigskin, shallot, old ginger, pepper are put into clear water, and high fire boils 3~6 hours and obtains soup-stock.
4. spicy pot-stewed meat or fowl according to claim 1, which is characterized in that the chili oil by following parts by weight raw material group
At: 50~100 parts of salad oil, 3~6 parts of shallot, 2~4 parts of old ginger, 1~2 part of garlic, octagonal 0.1~0.3 part of three naphthalene 0.1~
0.3 part, 0.1~0.3 part of cassia bark, 0.1~0.25 part of spirit grass, 0.1~0.25 part of White Chloe, 0.1~0.3 part of dried orange peel, nutmeg 0.1~
0.25 part, 0.08~0.16 part of spiceleaf, 0.08~0.16 part of fennel seeds, 5~10 parts of chilli powder, 1~2 part of Chinese prickly ash.
5. spicy pot-stewed meat or fowl according to claim 4, which is characterized in that the preparation method of the spicy oil specifically: by color
It draws oil to be heated to 220 DEG C, is then cooled to 180 DEG C, shallot, old ginger is added, garlic boils 3 minutes, then drops temperature
As low as 160 DEG C, perfume particle, chilli powder, Chinese prickly ash is added, constant temperature boils 30 minutes and obtains chili oil at a temperature of 120 DEG C.
6. a kind of preparation method of spicy pot-stewed meat or fowl, which comprises the following steps:
(1) prepare halogen material and raw material dish, wherein halogen material includes 500~1000 parts of soup-stock, and 20~40 parts of edible salt, monosodium glutamate 10~20
Part, 12~25 parts of chickens' extract, 30~60 parts of white granulated sugar, 25~50 parts of chili oil, 4~8 parts of perfume particle；
(2) 1~2 part of perfume particle is added to and is boiled to obtain initial brine in 100 portions of soup-stock；
(3) by 50~100 parts of raw material dish, 0.4~1 part of perfume particle, 2.5~5 parts of chili oil, 1~2 part of edible salt, monosodium glutamate 0.5
~1 part, 1.5~3 parts of chickens' extract, 2.5~5 parts of white granulated sugar are added in initial brine and carry out stew in soy sauce, obtain the first pot-stewed meat or fowl；
(4) the halogen oil that the initial brine surface is added in first pot-stewed meat or fowl, which is mixed, obtains finished product pot-stewed meat or fowl.
7. preparation method according to claim 6, which is characterized in that described every piece of weight of raw material dish is not more than 50 grams.
8. preparation method according to claim 6, which is characterized in that the tanning time is 30~40 points in the step (2)
Clock.
9. preparation method according to claim 6, which is characterized in that the stew in soy sauce time is 20~30 points in the step (3)
Clock.
10. preparation method according to claim 6, which is characterized in that the weight of halogen oil is described the in the step (4)
The 3%~4% of one pot-stewed meat or fowl weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810750397.4A CN108991427A (en) | 2018-07-09 | 2018-07-09 | A kind of spicy pot-stewed meat or fowl and preparation method thereof |
Applications Claiming Priority (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN110973570A (en) * | 2019-11-25 | 2020-04-10 | 王锐 | Preparation method and application of marinated bun and marinated soup-stock containing same |
| CN113491319A (en) * | 2021-06-22 | 2021-10-12 | 湘西倍益康农副产品开发有限公司 | Preparation method of marinated food |
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| CN101433340A (en) * | 2008-12-05 | 2009-05-20 | 吕晓勇 | Method for processing meat bittern product |
| CN104719823A (en) * | 2015-02-06 | 2015-06-24 | 宁波高新区零零七工业设计有限公司 | Brine and preparation method of brine |
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101433340A (en) * | 2008-12-05 | 2009-05-20 | 吕晓勇 | Method for processing meat bittern product |
| CN104719823A (en) * | 2015-02-06 | 2015-06-24 | 宁波高新区零零七工业设计有限公司 | Brine and preparation method of brine |
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN110973570A (en) * | 2019-11-25 | 2020-04-10 | 王锐 | Preparation method and application of marinated bun and marinated soup-stock containing same |
| CN113491319A (en) * | 2021-06-22 | 2021-10-12 | 湘西倍益康农副产品开发有限公司 | Preparation method of marinated food |
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