CN1091915A - Compounding medicine series for meat processing - Google Patents
Compounding medicine series for meat processing Download PDFInfo
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- CN1091915A CN1091915A CN93102978A CN93102978A CN1091915A CN 1091915 A CN1091915 A CN 1091915A CN 93102978 A CN93102978 A CN 93102978A CN 93102978 A CN93102978 A CN 93102978A CN 1091915 A CN1091915 A CN 1091915A
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Abstract
The present invention relates to a kind of carnivorous processing herbal cuisine batching series, belong to the preparation of processing various meat material food seasonings.It comprises stewes pork prescription, matelote prescription, stewed chicken prescription, instant-boiled mutton soup blend formula, and the raw material components in this prescription constitutes by the plurality of Chinese composition.When adopting manufactured meat based food of the present invention, have science and stability, it is all good not only to make meat can reach color, and the booster action of dispelling cold, dampness removing, invigorating the spleen, appetizing is arranged after edible.
Description
The present invention relates to a kind of carnivorous processing herbal cuisine batching series, belong to the preparation of processing various meat material food seasonings.
People are when manufactured meat food now, general custom is dried puts and orders Chinese prickly ash, aniseed (Chinese medicine name " big fennel ") or add some points ginger, cassia bark etc. again, and some pedlar sings " 13 perfume (or spice) " sold on the market while processing, and looks that kind is a lot, and component is very big, but much be the inferior or pseudo-product of quality (being the thing of free from extraneous odour entirely certainly), and do not have strict configuration proportion, though taste is quite a lot of by contrast, there is not scientific basic, also may process by chance accidentally, but not have stability and reliability foundation.
The objective of the invention is in order to overcome weak point of the prior art, and a kind of carnivorous processing herbal cuisine batching series is provided, make the processing meat have more science and stability, accomplishing should be delicious, fragrant and oiliness, can play the spleen benefiting and stimulating the appetite effect again.
The object of the present invention is achieved like this: it comprises stewes pork prescription, matelote prescription, stewed chicken prescription, instant-boiled mutton soup blend formula, and the raw material components in each prescription constitutes by various traditional Chinese medicine ingredients, and its prescription is as follows:
Stew pork prescription (weight %):
Dried orange peel 3.8-6.2 three is the little fennel 57-71 of the big fennel 8-10 of 3.8-6.2 how
Root of Dahurain angelica 1.4-2.4 beans are kowtowed 0.5-1.4 cassia bark 1.4-2.8 cloves 0.2-0.4
Meat is kowtowed 0.5-1.4 rhizoma zingiberis 4.8-16 fructus amomi 0.1-0.3 SEMEN COICIS 3.8-10
Matelote prescription (weight %):
Dried orange peel 9.3-15 rhizoma zingiberis 9.3-15 Chinese prickly ash 9.3-15 three is 9.3-15 how
Little fennel 9.3-15 fructus amomi 0.9-2.3 kowtows the big fennel 3.5-7 of 0.9-2.3 in vain
White pepper 3.5-7 SEMEN COICIS 10-25 cloves 0.6-0.9
Stewed chicken prescription (weight %)
The big fennel 7.2-11.7 of dried orange peel 7.2-11.7 rhizoma zingiberis 7.2-11.7 Chinese prickly ash 7.2-11.7
Little fennel 7.2-11.7 root of Dahurain angelica 7.2-11.7 three is 7.2-11.7 cassia bark 1.8-4.5 how
Fructus amomi 0.7-1.8 beans are kowtowed 0.8-1.8 semen myristicae 0.8-2.7 banksia rose 0.6-2.7
Grass is kowtowed 0.7-2.7 and is finished stripping 0.9-4.5 cloves 0.8-0.9 SEMEN COICIS 8-27
Instant-boiled mutton soup blend formula (weight %)
Finish stripping 11-13.9 pepper 12-13.9 and fry SEMEN COICIS 27.9-55.8
Little fennel 13.6-46.5
Raw material components in the above-mentioned prescription all is processed into Powdered.
The present invention compared with prior art has the following advantages:
1, to reach the color tool good for the processing meat;
2, how many meat how many batchings of processing, very strict, the processing that feeds intake on request is carnivorous, and effect stability has science;
3, have dispelling cold, dampness removing, invigorating the spleen, appetizing effect concurrently.
The invention will be further described below in conjunction with embodiment, and optimum formula of the present invention is:
Stew pork prescription (weight %):
How 6.2 big fennel 8 little fennel 62 roots of Dahurain angelica 1.9 beans are kowtowed 1 cassia bark to dried orange peel 6.2 3
1.9 cloves 0.2 meat is kowtowed 1 rhizoma zingiberis, 7 fructus amomis, 0.3 SEMEN COICIS 4.3
Matelote prescription (weight %):
Dried orange peel 14 rhizoma zingiberis 14 Chinese prickly ashes 14 3 how kowtow in vain by 14 little fennel 14 fructus amomis 1.1
1.1 big fennel 4.7 white peppers 4.7 SEMEN COICISs 17.5 cloves 0.9
Stewed chicken prescription (weight %):
Dried orange peel 10.8 rhizoma zingiberis 10.8 Chinese prickly ashes 10.8 big fennel 10.8 little fennel 10.8 roots of Dahurain angelica 10
Three how 10 cassia barks, 3.6 fructus amomis, 1.8 beans are kowtowed 1.8 semen myristicae, 1.8 banksia rose, 1.8 grass kowtows
1.8 finish stripping 3.6 cloves 0.8 SEMEN COICIS 9
Instant-boiled mutton soup blend formula (weight %):
Finish stripping 12.3 peppers 12.3 and fry SEMEN COICIS 37.7 little fennels
Get two parts of porks, each 15 jin, a traditional unit of weight, processing measure: stew, process the contrast experiment.
In the first pot, as average family, meat is boiled earlier, cut soon, fry look, arbitrarily put green onion, ginger, aniseed (being big fennel), soy sauce is an amount of, adds water and stewes.
In the second pot: with stewed pork herbal cuisine batching 20.9 grams of the present invention, wherein:
How the big 1.7 gram roots of Dahurain angelica, the 0.4 gram beans that return of 1.3 grams are kowtowed 0.2 gram to dried orange peel 1.2 grams three
Little fennel 13 gram cassia barks 0.4 gram cloves 0.04 gram meat is kowtowed 0.2 gram rhizoma zingiberis, 1.5 gram fructus amomis
0.06 gram SEMEN COICIS 0.9 gram
Method (1) is cut into three centimeters pieces with pork, puts into cold water pot heating, pulls out after boiled, (2) put end oil 6 money in the pot, 1 liang of white sugar is fried to chicken blood red, strengthen 3 liang of onion parts, 2 liang of flour pastes, 1 liang of fresh ginger-chip, 2 liang in soy sauce, stir-fry once, soon Pork-pieces was put into pot continuation stir-fry about 5 minutes, then the herbal cuisine batching was put into pot simultaneously with hot water, till stewed the rotting.
Experimental result: the pork that the first pot processes, color and luster are not good, and it is too greasy to taste.The pork color and luster deliciousness that processes in the second pot, it is oiliness to taste, and Appetizing spleen-tonifying is arranged, and increases the effect of appetite.
Stewed pork herbal cuisine batching of the present invention is used for processing rabbit meat, cooking (in right amount), and taste is also good.
Claims (5)
1, a kind of carnivorous processing herbal cuisine batching series comprises and stewes pork prescription, matelote prescription, stewed chicken prescription that instant-boiled mutton soup blend formula is characterized in that:
A, stewed pork prescription (weight %):
Dried orange peel 3.8-6.2 three is the little fennel 57-71 of the big fennel 8-10 of 3.8-6.2 how
Root of Dahurain angelica 1.4-2.4 beans are kowtowed 0.5-1.4 cassia bark 1.4-2.8 cloves 0.2-0.4
Meat is kowtowed 0.5-1.4 rhizoma zingiberis 4.8-16 fructus amomi 0.1-0.3 SEMEN COICIS 3.8-10
B, matelote prescription (weight %):
Dried orange peel 9.3-15 rhizoma zingiberis 9.3-15 Chinese prickly ash 9.3-15 three is 9.3-15 how
Little fennel 9.3-15 fructus amomi 0.9-2.3 kowtows the big fennel 3.5-7 of 0.9-2.3 in vain
White pepper 3.5-7 SEMEN COICIS 10-25 cloves 0.6-0.9
C, stewed chicken prescription (weight %):
The big fennel 7.2-11.7 of dried orange peel 7.2-11.7 rhizoma zingiberis 7.2-11.7 Chinese prickly ash 7.2-11.7
Little fennel 7.2-11.7 root of Dahurain angelica 7.2-11.7 three is 7.2-11.7 cassia bark 1.8-4.5 how
Fructus amomi 0.7-1.8 beans are kowtowed 0.8-1.8 semen myristicae 0.8-2.7 banksia rose 0.6-2.7
Grass is kowtowed 0.7-2.7 and is finished stripping 0.9-4.5 cloves 0.8-0.9 SEMEN COICIS 8-27
D, instant-boiled mutton soup blend formula (weight %):
Finish stripping 11-13.9 pepper 12-13.9 and fry SEMEN COICIS 27.9-55.8
Little fennel 18.6-46.5
Raw material components in f, the prescription all is processed into Powdered.
2, carnivorous processing herbal cuisine batching series according to claim 1 is characterized in that stewed pork optimum formula (weight %) is:
How 6.2 big fennel 8 little fennel 62 roots of Dahurain angelica 1.9 beans are kowtowed 1 cassia bark to dried orange peel 6.2 3
1.9 cloves 0.2 meat is kowtowed 1 rhizoma zingiberis, 7 fructus amomis, 0.3 SEMEN COICIS 4.3
3, carnivorous processing herbal cuisine batching series according to claim 1 is characterized in that matelote optimum formula (weight %) is:
Dried orange peel 14 rhizoma zingiberis 14 Chinese prickly ashes 14 3 how kowtow in vain by 14 little fennel 14 fructus amomis 14
1.1 big fennel 4.7 white peppers 4.7 SEMEN COICISs 17.5 cloves 0.9
4, carnivorous processing herbal cuisine batching series according to claim 1.It is characterized in that stewed chicken optimum formula (weight %) is:
Dried orange peel 10.8 rhizoma zingiberis 10.8 Chinese prickly ashes 10.8 big fennel 10.8 little fennel 10.8 roots of Dahurain angelica 10
Three how 10 cassia barks, 3.6 fructus amomis, 1.8 beans are kowtowed 1.8 semen myristicae, 1.8 banksia rose, 1.8 grass kowtows
1.8 finish stripping 3.6 cloves 0.8 SEMEN COICIS 9
5, carnivorous processing herbal cuisine batching series according to claim 1 is characterized in that instant-boiled mutton soup stock optimum formula (weight %) is:
Finish stripping 12.3 peppers 12.3 and fry SEMEN COICIS 37.7 little fennels
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102978A CN1091915A (en) | 1993-03-13 | 1993-03-13 | Compounding medicine series for meat processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102978A CN1091915A (en) | 1993-03-13 | 1993-03-13 | Compounding medicine series for meat processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1091915A true CN1091915A (en) | 1994-09-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93102978A Pending CN1091915A (en) | 1993-03-13 | 1993-03-13 | Compounding medicine series for meat processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1091915A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048386C (en) * | 1994-12-29 | 2000-01-19 | 王国太 | Seasoning for chafing dish |
| CN1302731C (en) * | 2004-11-21 | 2007-03-07 | 丘振隆 | Health soup material |
| CN101040700B (en) * | 2006-03-20 | 2010-12-01 | 国华 | Edible fungi Chinese herbs flavoring and the method preparing the same |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
| CN107440071A (en) * | 2017-07-27 | 2017-12-08 | 于勇 | Iron pan matelote sauce and preparation method thereof |
| CN111264829A (en) * | 2020-04-01 | 2020-06-12 | 重庆佳弘农业发展有限公司 | Marinating material and method for marinating meat-quality food material by using same |
-
1993
- 1993-03-13 CN CN93102978A patent/CN1091915A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048386C (en) * | 1994-12-29 | 2000-01-19 | 王国太 | Seasoning for chafing dish |
| CN1302731C (en) * | 2004-11-21 | 2007-03-07 | 丘振隆 | Health soup material |
| CN101040700B (en) * | 2006-03-20 | 2010-12-01 | 国华 | Edible fungi Chinese herbs flavoring and the method preparing the same |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
| CN107440071A (en) * | 2017-07-27 | 2017-12-08 | 于勇 | Iron pan matelote sauce and preparation method thereof |
| CN111264829A (en) * | 2020-04-01 | 2020-06-12 | 重庆佳弘农业发展有限公司 | Marinating material and method for marinating meat-quality food material by using same |
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