CN110651986A - Seasoning meat material suitable for various meat products and preparation method thereof - Google Patents
Seasoning meat material suitable for various meat products and preparation method thereof Download PDFInfo
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- CN110651986A CN110651986A CN201910640078.2A CN201910640078A CN110651986A CN 110651986 A CN110651986 A CN 110651986A CN 201910640078 A CN201910640078 A CN 201910640078A CN 110651986 A CN110651986 A CN 110651986A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 65
- 239000000463 material Substances 0.000 title claims abstract description 64
- 235000013372 meat Nutrition 0.000 title claims abstract description 64
- 235000013622 meat product Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 19
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 18
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 18
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 18
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 18
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 241001127714 Amomum Species 0.000 claims abstract description 14
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 239000000203 mixture Substances 0.000 claims description 54
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 12
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 12
- 238000010079 rubber tapping Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims 1
- 238000007605 air drying Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000002566 Capsicum Nutrition 0.000 abstract description 7
- 239000006002 Pepper Substances 0.000 abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 241000213006 Angelica dahurica Species 0.000 abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract description 6
- 235000017803 cinnamon Nutrition 0.000 abstract description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 6
- 235000011477 liquorice Nutrition 0.000 abstract description 6
- RKTYLMNFRDHKIL-UHFFFAOYSA-N copper;5,10,15,20-tetraphenylporphyrin-22,24-diide Chemical compound [Cu+2].C1=CC(C(=C2C=CC([N-]2)=C(C=2C=CC=CC=2)C=2C=CC(N=2)=C(C=2C=CC=CC=2)C2=CC=C3[N-]2)C=2C=CC=CC=2)=NC1=C3C1=CC=CC=C1 RKTYLMNFRDHKIL-UHFFFAOYSA-N 0.000 abstract description 5
- 244000059800 Amomum compactum Species 0.000 abstract 2
- 235000016426 Amomum compactum Nutrition 0.000 abstract 2
- 244000183685 Citrus aurantium Species 0.000 abstract 2
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 12
- 240000002943 Elettaria cardamomum Species 0.000 description 8
- 235000005300 cardamomo Nutrition 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 244000141331 Amomum villosum Species 0.000 description 4
- 241000746611 Piper wallichii Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to a seasoning meat material suitable for various meat products and a preparation method thereof, wherein the seasoning meat material suitable for various meat products comprises the following components: eighteen spices in the square, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, round cardamom, dried ginger, bay leaf, fennel, pulp fruit, fructus amomi, angelica dahurica, pepper, tsaoko amomum fruit, galangal, bitter orange, liquorice and pericarpium zanthoxyli, and the preparation method of the seasoning meat material suitable for various meat products comprises the following steps: the method comprises the following steps: pretreatment: eighteen spices of tetragonal, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, round cardamom, dried ginger, bay leaf, fennel, pulp fruit, fructus amomi, angelica dahurica, pepper, tsaoko amomum fruit, galangal, bitter orange, liquorice and pericarpium zanthoxyli are mixed into food materials after wall breaking, so that the food materials are tasty, the effects of less materials and good taste are achieved, and the meat product is suitable for being used for various meat products.
Description
Technical Field
The invention relates to the technical field of food, in particular to a seasoning meat material suitable for various meat products and a preparation method thereof.
Background
The seasoning is an auxiliary product for preparing food and the like. It includes various single seasonings of soy sauce, salt, sauce taste, etc. and compound seasonings of chicken essence seasoning, etc. The seasonings comprise the following components: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc. The seasoning is a natural plant spice which is a general name of plant spices such as aniseed, pepper, cassia bark, dried orange peel and the like, and the compound spice is also called as the seasoning. In china, seasoning and seasoning are not usually a concept, and seasoning includes soy sauce, oyster sauce, monosodium glutamate, chicken essence, and seasoning.
In the prior art, seasonings cannot be well blended into food materials, so that the taste of the food materials is longer, more seasonings are often required to be added, a better taste effect is realized, and meanwhile, the seasoning materials for various meat products are fewer, so that the research and development of the seasoning meat material suitable for various meat products and the preparation method thereof are urgently needed.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, certain simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems associated with the prior art flavored meat materials suitable for use in various meat products and methods of making the same.
Therefore, the invention aims to provide the seasoning meat material suitable for various meat products and the preparation method thereof, which can be better fused into food materials after wall breaking, so that the food materials are more tasty, the effects of less materials and good taste are achieved, and the seasoning meat material is suitable for various meat products.
To solve the above technical problem, according to one aspect of the present invention, the present invention provides the following technical solutions:
the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 32-42 parts; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30-40 parts; dried orange peel: 4-13 parts; rhizoma Kaempferiae: 1-2 parts; anise: 40-50 parts; clove: 30-50 parts; tapping: 3-8 parts; dried ginger: 50-85 parts; and (3) bay leaf: 25-55 parts; fennel: 15-30 parts; meat and fruit: 1-5 parts; amomum fruit: 8-14 parts; radix angelicae: 25-35 parts; chinese prickly ash: 80-152 parts of; and (4) tsaoko: 1-3 parts; galangal: 6-12 parts; the method comprises the following steps: 45-62 parts; licorice root: 2-3 parts of a solvent; pericarpium zanthoxyli: 3-6 parts.
As a preferred scheme of the seasoning meat material suitable for various meat products and the preparation method thereof, the seasoning meat material comprises the following components: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 32 parts of (1); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 40 parts of a mixture; dried orange peel: 4 parts of a mixture; rhizoma Kaempferiae: 2 parts of (1); anise: 40 parts of a mixture; clove: 50 parts of a mixture; tapping: 3 parts of a mixture; dried ginger: 85 parts of a mixture; and (3) bay leaf: 25 parts of (1); fennel: 30 parts of (1); meat and fruit: 1 part; amomum fruit: 14 parts of (1); radix angelicae: 25 parts of (1); chinese prickly ash: 152 parts of (a); and (4) tsaoko: 1 part; galangal: 12 parts of (1); the method comprises the following steps: 45 parts of (1); licorice root: 3 parts of a mixture; pericarpium zanthoxyli: and 3 parts.
As a preferred scheme of the seasoning meat material suitable for various meat products and the preparation method thereof, the seasoning meat material comprises the following components: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 42 parts of (A); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30 parts of (1); dried orange peel: 13 parts; rhizoma Kaempferiae: 1 part; anise: 50 parts of a mixture; clove: 30 parts of (1); tapping: 8 parts of a mixture; dried ginger: 50 parts of a mixture; and (3) bay leaf: 55 parts of (1); fennel: 15 parts of (1); meat and fruit: 5 parts of a mixture; amomum fruit: 8 parts of a mixture; radix angelicae: 35 parts of (B); chinese prickly ash: 80 parts of a mixture; and (4) tsaoko: 3 parts of a mixture; galangal: 6 parts of (1); the method comprises the following steps: 62 parts of (1); licorice root: 2 parts of (1); pericarpium zanthoxyli: 6 parts.
As a preferred scheme of the seasoning meat material suitable for various meat products and the preparation method thereof, the seasoning meat material comprises the following components: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 37 parts of; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 35 parts of (B); dried orange peel: 8.5 parts; rhizoma Kaempferiae: 1.5 parts; anise: 45 parts of (1); clove: 40 parts of a mixture; tapping: 5.5 parts; dried ginger: 67.5 parts; and (3) bay leaf: 40 parts of a mixture; fennel: 22.5 parts; meat and fruit: 3 parts of a mixture; amomum fruit: 11 parts of (1); radix angelicae: 30 parts of (1); chinese prickly ash: 76 parts of a mixture; and (4) tsaoko: 2 parts of (1); galangal: 9 parts of (1); the method comprises the following steps: 53.5 parts; licorice root: 2.5 parts; pericarpium zanthoxyli: 4.5 parts.
A preparation method of seasoning meat suitable for various meat products comprises the following steps:
the method comprises the following steps: pretreatment: cleaning and airing eighteen spices of tetragonal, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, cardamom, dried ginger, bay leaf, fennel, pulp fruit, amomum villosum, angelica dahurica, pepper, tsaoko cardamon, galangal, piper wallichii, liquorice and pericarpium zanthoxyli at normal temperature;
step two: mixing and sterilizing: mixing the raw materials, and then sterilizing the mould by using a sterilizing device for 2-3 hours;
step three: breaking the wall and crushing: utilize the broken wall machine to carry out the broken wall with the raw materials and smash, the rotational speed of broken wall machine reaches 1500-.
As a preferred scheme of the seasoning meat material suitable for various meat products and the preparation method thereof, the seasoning meat material comprises the following components: the sterilizing device is an ultraviolet sterilizer.
As a preferred scheme of the seasoning meat material suitable for various meat products and the preparation method thereof, the seasoning meat material comprises the following components: the mesh size of the mesh sieve is 200 meshes and 300 meshes.
Compared with the prior art: utilize the broken wall machine effectual with pigment broken wall, in the fusion food material that can be better, make the edible material more tasty, reach the effect that the few taste of materials is good, the meat material of flavouring has adopted the position that multiple raw materials used wider simultaneously, is applicable to the use of various meat products.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be readily apparent to those of ordinary skill in the art that the present invention may be practiced without departing from the spirit and scope of the present invention.
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below.
The invention provides a seasoning meat material suitable for various meat products, which comprises the following components in parts by weight:
eighteen spices of four directions: 32-42 parts; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30-40 parts; dried orange peel: 4-13 parts; rhizoma Kaempferiae: 1-2 parts; anise: 40-50 parts; clove: 30-50 parts; tapping: 3-8 parts; dried ginger: 50-85 parts; and (3) bay leaf: 25-55 parts; fennel: 15-30 parts; meat and fruit: 1-5 parts; amomum fruit: 8-14 parts; radix angelicae: 25-35 parts; chinese prickly ash: 80-152 parts of; and (4) tsaoko: 1-3 parts; galangal: 6-12 parts; the method comprises the following steps: 45-62 parts; licorice root: 2-3 parts of a solvent; pericarpium zanthoxyli: 3-6 parts.
The invention also provides a preparation method of the seasoning meat material suitable for various meat products, which comprises the following steps:
embodiment mode 1
The preparation method of the seasoning meat material suitable for various meat products comprises the following steps:
the method comprises the following steps: pretreatment: cleaning and airing eighteen spices of tetragonal, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, cardamom, dried ginger, bay leaf, fennel, pulp fruit, amomum villosum, angelica dahurica, pepper, tsaoko cardamon, galangal, piper wallichii, liquorice and pericarpium zanthoxyli at normal temperature;
step two: mixing and sterilizing: mixing the raw materials, and then sterilizing the mold by using an ultraviolet sterilizer for 2-3 hours;
step three: breaking the wall and crushing: utilize the broken wall machine to carry out the broken wall with the raw materials and smash, the rotational speed of broken wall machine reaches 1500 and supplyes 3000 circles per minute, and the broken wall time is in 1-3 hours, then utilizes the mesh sieve to screen, and the mesh size of mesh sieve is 200 and supplyes 300 meshes.
In the embodiment, the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 32 parts of (1); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 40 parts of a mixture; dried orange peel: 4 parts of a mixture; rhizoma Kaempferiae: 2 parts of (1); anise: 40 parts of a mixture; clove: 50 parts of a mixture; tapping: 3 parts of a mixture; dried ginger: 85 parts of a mixture; and (3) bay leaf: 25 parts of (1); fennel: 30 parts of (1); meat and fruit: 1 part; amomum fruit: 14 parts of (1); radix angelicae: 25 parts of (1); chinese prickly ash: 152 parts of (a); and (4) tsaoko: 1 part; galangal: 12 parts of (1); the method comprises the following steps: 45 parts of (1); licorice root: 3 parts of a mixture; pericarpium zanthoxyli: and 3 parts.
Embodiment mode 2
The preparation method of the seasoning meat material suitable for various meat products comprises the following steps:
the method comprises the following steps: pretreatment: cleaning and airing eighteen spices of tetragonal, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, cardamom, dried ginger, bay leaf, fennel, pulp fruit, amomum villosum, angelica dahurica, pepper, tsaoko cardamon, galangal, piper wallichii, liquorice and pericarpium zanthoxyli at normal temperature;
step two: mixing and sterilizing: mixing the raw materials, and then sterilizing the mold by using an ultraviolet sterilizer for 2-3 hours;
step three: breaking the wall and crushing: utilize the broken wall machine to carry out the broken wall with the raw materials and smash, the rotational speed of broken wall machine reaches 1500 and supplyes 3000 circles per minute, and the broken wall time is in 1-3 hours, then utilizes the mesh sieve to screen, and the mesh size of mesh sieve is 200 and supplyes 300 meshes.
In the embodiment, the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 42 parts of (A); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30 parts of (1); dried orange peel: 13 parts; rhizoma Kaempferiae: 1 part; anise: 50 parts of a mixture; clove: 30 parts of (1); tapping: 8 parts of a mixture; dried ginger: 50 parts of a mixture; and (3) bay leaf: 55 parts of (1); fennel: 15 parts of (1); meat and fruit: 5 parts of a mixture; amomum fruit: 8 parts of a mixture; radix angelicae: 35 parts of (B); chinese prickly ash: 80 parts of a mixture; and (4) tsaoko: 3 parts of a mixture; galangal: 6 parts of (1); the method comprises the following steps: 62 parts of (1); licorice root: 2 parts of (1); pericarpium zanthoxyli: 6 parts.
Embodiment 3
The preparation method of the seasoning meat material suitable for various meat products comprises the following steps:
the method comprises the following steps: pretreatment: cleaning and airing eighteen spices of tetragonal, cinnamon, dried orange peel, rhizoma kaempferiae, aniseed, clove, cardamom, dried ginger, bay leaf, fennel, pulp fruit, amomum villosum, angelica dahurica, pepper, tsaoko cardamon, galangal, piper wallichii, liquorice and pericarpium zanthoxyli at normal temperature;
step two: mixing and sterilizing: mixing the raw materials, and then sterilizing the mold by using an ultraviolet sterilizer for 2-3 hours;
step three: breaking the wall and crushing: utilize the broken wall machine to carry out the broken wall with the raw materials and smash, the rotational speed of broken wall machine reaches 1500 and supplyes 3000 circles per minute, and the broken wall time is in 1-3 hours, then utilizes the mesh sieve to screen, and the mesh size of mesh sieve is 200 and supplyes 300 meshes.
In the embodiment, the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 37 parts of; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 35 parts of (B); dried orange peel: 8.5 parts; rhizoma Kaempferiae: 1.5 parts; anise: 45 parts of (1); clove: 40 parts of a mixture; tapping: 5.5 parts; dried ginger: 67.5 parts; and (3) bay leaf: 40 parts of a mixture; fennel: 22.5 parts; meat and fruit: 3 parts of a mixture; amomum fruit: 11 parts of (1); radix angelicae: 30 parts of (1); chinese prickly ash: 76 parts of a mixture; and (4) tsaoko: 2 parts of (1); galangal: 9 parts of (1); the method comprises the following steps: 53.5 parts; licorice root: 2.5 parts; pericarpium zanthoxyli: 4.5 parts.
The seasoning meat materials which are prepared by the three embodiments and are suitable for various meat products are respectively numbered as 1, 2 and 3, then the conventional seasoning meat material on the market is numbered as 4, the pig trotters with the same weight are braised, and the action effects of the four seasoning meat materials are compared, and the following table is specifically referred to:
by integrating the above implementation modes, the seasoning meat material suitable for various meat products can effectively improve the taste effect, achieves the effects of less material consumption and good taste, is suitable for various meat products, and has good economic benefit.
While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the embodiments disclosed herein may be used in any combination, provided that there is no structural conflict, and the combinations are not exhaustively described in this specification merely for the sake of brevity and resource conservation. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (7)
1. The seasoning meat material suitable for various meat products is characterized in that: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 32-42 parts; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30-40 parts; dried orange peel: 4-13 parts; rhizoma Kaempferiae: 1-2 parts; anise: 40-50 parts; clove: 30-50 parts; tapping: 3-8 parts; dried ginger: 50-85 parts; and (3) bay leaf: 25-55 parts; fennel: 15-30 parts; meat and fruit: 1-5 parts; amomum fruit: 8-14 parts; radix angelicae: 25-35 parts; chinese prickly ash: 80-152 parts of; and (4) tsaoko: 1-3 parts; galangal: 6-12 parts; the method comprises the following steps: 45-62 parts; licorice root: 2-3 parts of a solvent; pericarpium zanthoxyli: 3-6 parts.
2. The seasoned meat material suitable for various meat products as claimed in claim 1, wherein: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 32 parts of (1); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 40 parts of a mixture; dried orange peel: 4 parts of a mixture; rhizoma Kaempferiae: 2 parts of (1); anise: 40 parts of a mixture; clove: 50 parts of a mixture; tapping: 3 parts of a mixture; dried ginger: 85 parts of a mixture; and (3) bay leaf: 25 parts of (1); fennel: 30 parts of (1); meat and fruit: 1 part; amomum fruit: 14 parts of (1); radix angelicae: 25 parts of (1); chinese prickly ash: 152 parts of (a); and (4) tsaoko: 1 part; galangal: 12 parts of (1); the method comprises the following steps: 45 parts of (1); licorice root: 3 parts of a mixture; pericarpium zanthoxyli: and 3 parts.
3. The seasoned meat material suitable for various meat products as claimed in claim 1, wherein: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 42 parts of (A); the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 30 parts of (1); dried orange peel: 13 parts; rhizoma Kaempferiae: 1 part; anise: 50 parts of a mixture; clove: 30 parts of (1); tapping: 8 parts of a mixture; dried ginger: 50 parts of a mixture; and (3) bay leaf: 55 parts of (1); fennel: 15 parts of (1); meat and fruit: 5 parts of a mixture; amomum fruit: 8 parts of a mixture; radix angelicae: 35 parts of (B); chinese prickly ash: 80 parts of a mixture; and (4) tsaoko: 3 parts of a mixture; galangal: 6 parts of (1); the method comprises the following steps: 62 parts of (1); licorice root: 2 parts of (1); pericarpium zanthoxyli: 6 parts.
4. The seasoned meat material suitable for various meat products as claimed in claim 1, wherein: the seasoning meat material suitable for various meat products comprises the following components in parts by weight:
eighteen spices of four directions: 37 parts of; the manufacturing method comprises the following steps of (1) manufacturing a pipe die: 35 parts of (B); dried orange peel: 8.5 parts; rhizoma Kaempferiae: 1.5 parts; anise: 45 parts of (1); clove: 40 parts of a mixture; tapping: 5.5 parts; dried ginger: 67.5 parts; and (3) bay leaf: 40 parts of a mixture; fennel: 22.5 parts; meat and fruit: 3 parts of a mixture; amomum fruit: 11 parts of (1); radix angelicae: 30 parts of (1); chinese prickly ash: 76 parts of a mixture; and (4) tsaoko: 2 parts of (1); galangal: 9 parts of (1); the method comprises the following steps: 53.5 parts; licorice root: 2.5 parts; pericarpium zanthoxyli: 4.5 parts.
5. A method for preparing a flavoured meat material suitable for use in various types of meat products according to any of claims 1-4, characterized in that: the preparation method of the seasoning meat material suitable for various meat products comprises the following steps:
the method comprises the following steps: pretreatment: cleaning and air drying herba Pileae Scriptae, cortex Cinnamomi, pericarpium Citri Reticulatae, rhizoma Kaempferiae, fructus Anisi Stellati, flos Caryophylli, fructus Amomi rotundus, rhizoma Zingiberis, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Myristicae, fructus Amomi, radix Angelicae Dahuricae, fructus Zanthoxyli, fructus Tsaoko, rhizoma Alpiniae Officinarum, fructus Piperis Longi, radix Glycyrrhizae, and fructus Zanthoxyli at room temperature;
step two: mixing and sterilizing: mixing the raw materials, and then sterilizing the mould by using a sterilizing device for 2-3 hours;
step three: breaking the wall and crushing: utilize the broken wall machine to carry out the broken wall with the raw materials and smash, the rotational speed of broken wall machine reaches 1500-.
6. The method for preparing the seasoning meat material suitable for various meat products as claimed in claim 5, wherein the seasoning meat material comprises the following components: the sterilizing device is an ultraviolet sterilizer.
7. The method for preparing the seasoning meat material suitable for various meat products as claimed in claim 5, wherein the seasoning meat material comprises the following components: the mesh size of the mesh sieve is 200 meshes and 300 meshes.
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| CN112314924A (en) * | 2020-10-21 | 2021-02-05 | 益阳陈克明食品股份有限公司 | Meat product cooking bag and preparation method thereof |
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