CN110897135A - Positive-qi strong-fragrance meat-cooking seasoning and preparation method thereof - Google Patents

Positive-qi strong-fragrance meat-cooking seasoning and preparation method thereof Download PDF

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CN110897135A
CN110897135A CN201911057768.1A CN201911057768A CN110897135A CN 110897135 A CN110897135 A CN 110897135A CN 201911057768 A CN201911057768 A CN 201911057768A CN 110897135 A CN110897135 A CN 110897135A
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meat
cooking
strong
seasoning
strips
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谢正恩
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Jiaozuo Tuchu Yijiatu Specialty Co Ltd
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Jiaozuo Tuchu Yijiatu Specialty Co Ltd
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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
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

Abstract

The invention relates to a strong-flavor seasoning for cooking meat, which comprises the following substances in percentage by mass: 3% -10% of dried orange peel, 3% -6.5% of unprocessed pinellia tuber, 2% -3.8% of purple perilla, 1.5% -4.5% of angelica dahurica, 3.1% -7.5% of cassia bark, 1.8% -5.8% of angelica, 2.4% -6.1% of hawthorn, 1.8% -4.7% of myrcia, 0.8% -4.6% of fennel, 2.3% -4.8% of star anise, 2.1% -6.5% of pepper, 2.1% -5.5% of nutmeg, 1.5% -3.9% of amomum tsao-ko, 5% -15% of ginger, 0.5% -1.5% of clove, 3% -9% of cinnamon and the balance of wrinkled gianthyssop herb; the preparation method comprises four steps of raw material drying, primary crushing, secondary crushing, material mixing and the like; the meat boiling method comprises three steps of fresh meat treatment, primary boiling, secondary boiling and the like. The invention does not contain chemical additives, has small toxic and side effects, is beneficial to the human body to smooth qi, regulate qi and vital qi, invigorate qi and enrich blood, improves the human body immunity and the human body physiological function, and achieves the aim of improving the human body anti-aging capability, and on the other hand, the invention can effectively meet the requirements of various meat boiling operations, improves the meat boiling processing efficiency, and greatly improves the taste and the quality of boiled meat.

Description

Positive-qi strong-fragrance meat-cooking seasoning and preparation method thereof
Technical Field
The invention relates to a positive-gas strong-fragrance meat-cooking seasoning and a preparation method thereof, belonging to the technical field of meat-cooking seasoning and meat product processing.
Background
The cooking processing is one of the important means of the current meat food processing and preparation, currently, in the meat product cooking processing, the used seasonings are usually based on the traditional spices such as fennel, star anise and pepper or the artificial synthetic spices based on the chemical classes such as coumarin, phenethyl alcohol, geraniol and the like, although the requirements of the meat product cooking processing can be met to a certain extent, on one hand, the natural spices have single functions, the meat product is difficult to taste, the meat cooking operation efficiency is low, the loss of nutritional ingredients such as collagen and the like after long-time cooking is easy to cause, and meanwhile, the taste of the meat product is poor, and the aim of nourishing and maintaining the human body can not be achieved; on the other hand, although the artificial synthetic spices can effectively improve the taste and cooking efficiency of meat products, the artificial synthetic spices often contain components with larger toxic and side effects on human bodies, particularly the artificial synthetic spices have a prominent problem, so that the long-term use or improper use of the spices can cause serious influence on the health of the human bodies, and the traditional spices cannot effectively meet the requirements of the current meat cooking operation.
Therefore, in view of the current situation, a novel spice for cooking meat and a method for cooking meat using the same are urgently needed to meet the actual use requirement.
Disclosure of Invention
The invention aims to overcome the defects and provides the strong-flavor boiled meat seasoning and the preparation method thereof.
In order to realize the purpose, the invention is realized by the following technical scheme:
the positive-gas strong-fragrance meat-cooking seasoning comprises the following substances in percentage by mass: 3% -10% of dried orange peel, 3% -6.5% of unprocessed pinellia tuber, 2% -3.5% of liquorice, 2% -3.8% of purple perilla, 1.5% -4.5% of angelica dahurica, 3.1% -7.5% of cassia bark, 1.8% -5.8% of angelica, 2.4% -6.1% of hawthorn, 1.8% -4.7% of bay leaf, 0.8% -4.6% of fennel, 2.3% -4.8% of star anise, 2.1% -6.5% of pepper, 2.1% -5.5% of nutmeg, 1.5% -3.9% of tsaoko amomum fruit, 5% -15% of ginger, 0.5% -1.5% of clove, 3% -9% of cinnamon and the balance of wrinkled gianthyssop herb.
Furthermore, the dried orange peel, the raw pinellia ternate, the liquorice, the purple perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the star anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache rugosus are solid particles with the particle size not more than 3 mm.
A preparation method of a positive-gas strong-fragrance meat-cooking seasoning comprises the following steps:
s1, drying the raw materials, namely, respectively air-drying pericarpium citri reticulatae, unprocessed rhizoma pinelliae, liquorice, perilla, angelica dahurica, cinnamon, angelica, hawthorn, myrcia, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove, cinnamon and agastache rugosus for preparing the seasoning at 0-15 ℃ under the action of inert gas with the flow rate of 1.1-6.5 m/S, wherein the water content is not more than 3% after air-drying; storing the dried pericarpium Citri Tangerinae, rhizoma Pinelliae, Glycyrrhrizae radix, Perillae herba, radix Angelicae Dahuricae, cortex Cinnamomi Japonici, radix Angelicae sinensis, fructus crataegi, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, semen Myristicae, fructus Tsaoko, rhizoma Zingiberis recens, flos Caryophylli, cortex Cinnamomi and herba Agastaches respectively;
s2, primarily crushing, namely primarily crushing the dried orange peel, the raw pinellia ternate, the liquorice, the purple perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache rugosus by using a crusher at the constant temperature of 10-20 ℃ respectively to obtain primarily crushed particle materials with the particle size of 3-5 mm;
s3, performing secondary crushing, namely after the step S2 is completed, on one hand, mixing and uniformly stirring primarily crushed granular materials of dried orange peel, cassia bark, bay leaf, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove and cinnamon prepared in the step S2 at the constant temperature of 20-40 ℃, and then crushing at the constant temperature of not more than 60 ℃ to obtain a base material with the grain size of not more than 3 mm; on the other hand, primarily crushed granular materials of raw pinellia ternate, liquorice, purple perilla, angelica dahurica, angelica, hawthorn and agastache are mixed and stirred uniformly at the constant temperature of 20-40 ℃, and then crushed at the constant temperature of not more than 30 ℃ to obtain filler with the grain diameter of not more than 3 mm;
s4, mixing the materials, after the step S3 is completed, stirring and mixing the base material and the filler prepared in the step S3 for 1-3 minutes at 0-15 ℃ under the drive of inert gas with the flow rate of 1.1-6.5 m/S, then stirring and mixing for 3-10 minutes under the drive of inert gas with the flow rate of 1.1-6.5 m/S at 20-60 ℃, naturally cooling to normal temperature, and then carrying out vacuum packaging to obtain the finished seasoning;
in the steps S1 and S4, the inert gas used is any one of nitrogen, helium and carbon dioxide.
In the step S4, in the natural cooling process, the mixed perfume is subjected to ultraviolet irradiation inactivation and ultrasonic oscillation.
A meat cooking method based on a positive-gas strong-fragrance meat cooking seasoning comprises the following steps:
s1, fresh meat is processed, namely, the fresh meat is cut according to textures to obtain meat strips with the thickness not more than 15 cm, the cut meat strips are soaked in cold water with the temperature of 0-20 ℃ for 1.5-3 hours, floaters on the surface of the water body are cleaned, and then the meat strips are fished out from the water body and drained at normal temperature;
s2, primarily cooking, namely adding the meat strips prepared in the step S1 into a water body of a cooking pot with the water temperature of 0-20 ℃, wherein the volume of cold water in the cooking pot is 3-5 times of the total volume of the added meat strips, adding ginger slices accounting for 1-10% of the total weight of the meat strips in the cooking pot into the cooking pot, heating to 95-100 ℃ within 2-5 minutes, preserving heat for 2-3 minutes, taking out the meat strips, draining, and naturally cooling to the normal temperature for later use;
and S3, secondary cooking, namely slicing the meat strips primarily cooked in the step S2 along the direction forming an included angle of 30-90 degrees with the texture of the meat strips according to the use requirement, adding the cut meat strips and the strong-fragrance flavoring for cooking the meat into a cooking pot with the water temperature of 0-20 ℃, wherein the volume of water is 1.5-3 times of the total volume of the meat strips, the mass of the strong-fragrance flavoring for cooking the meat is 2-5.5% of the total mass of the meat strips in the cooking pot, heating to 95-100 ℃ within 2-5 minutes, preserving the temperature for 30-200 minutes, naturally cooling to 30-70 ℃ to obtain finished cooked meat strips, and adding edible salt which accounts for 1-8% of the total mass of materials in the cooking pot into the cooking pot within 1-10 seconds before natural cooling.
Further, in the step S1, when the meat strips are immersed in the cold water, the cold water flows at a speed of 0.1-1.5 m/S.
Furthermore, the pressure in the boiling pot is 0.8-1.5 times of the standard atmospheric pressure when the boiling operation is carried out in the S2 and S3.
Further, in the steps S1, S2 and S3, the water level is at least 5 mm higher than the upper end surface of the meat.
On one hand, the raw materials are convenient to obtain, the raw materials are low in cost, the raw materials do not contain chemical additives, the toxic and side effects are small, the health-care food is beneficial to the qi smoothening, qi regulating, vital qi regulating, qi tonifying and blood enriching of a human body, the immunity and physiological functions of the human body are improved, the anti-aging capability of the human body is improved, on the other hand, the requirements of various meat boiling operations can be effectively met, the meat boiling processing efficiency is improved, the defect that nutritional ingredients such as collagen in meat are lost due to long-time boiling is avoided, the efficiency and the depth of the seasoning penetrating into the meat are effectively improved, and the taste and the quality of the boiled meat are.
Drawings
FIG. 1 is a schematic view of the preparation process of the flavoring for strong aromatic boiled meat according to the present invention;
FIG. 2 is a flow chart of a method for cooking meat based on the positive-gas strong-fragrance meat-cooking seasoning of the present invention.
Detailed Description
In order to better explain the technical scheme of the invention, the invention is specifically described in detail by combining the following specific examples. However, it will be understood by those skilled in the art that the following examples are illustrative only and should not be construed to limit the invention as detailed in the claims.
Example 1
The positive-gas strong-fragrance meat-cooking seasoning comprises the following substances in percentage by mass: 3% of dried orange peel, 3% of raw pinellia tuber, 2% of liquorice, 2% of purple perilla, 1.5% of angelica dahurica, 3.1% of cassia bark, 1.8% of angelica, 2.4% of hawthorn, 1.8% of myrcia, 0.8% of fennel, 2.3% of star anise, 2.1% of pepper, 2.1% of nutmeg, 1.5% of tsaoko amomum fruit, 5% of ginger, 0.5% of clove, 3% of cinnamon and the balance of wrinkled gianthyssop.
Furthermore, the dried orange peel, the raw pinellia ternate, the liquorice, the purple perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the star anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache rugosus are solid particles with the average particle size of 2.5 millimeters and the maximum particle size of not more than 3 millimeters.
As shown in fig. 1, a preparation method of a strong flavor boiled meat seasoning comprises the following steps:
s1, drying the raw materials, namely, respectively air-drying pericarpium citri reticulatae, unprocessed rhizoma pinelliae, liquorice, perilla, angelica dahurica, cinnamon, angelica, hawthorn, myrcia, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove, cinnamon and agastache rugosus used for preparing the seasonings at 0 ℃ under the action of inert gas with the flow rate of 1.1 m/S, wherein the water content of the air-dried materials is not more than 3%; storing the dried pericarpium Citri Tangerinae, rhizoma Pinelliae, Glycyrrhrizae radix, Perillae herba, radix Angelicae Dahuricae, cortex Cinnamomi Japonici, radix Angelicae sinensis, fructus crataegi, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, semen Myristicae, fructus Tsaoko, rhizoma Zingiberis recens, flos Caryophylli, cortex Cinnamomi and herba Agastaches respectively;
s2, primarily crushing, namely primarily crushing the dried orange peel, the raw pinellia ternate, the liquorice, the perilla, the radix angelicae, the cinnamon, the angelica sinensis, the hawthorn, the myrcia, the fennel, the anise, the pepper, the netmeg, the amomum tsao-ko, the ginger, the clove, the cinnamon and the agastache rugosus respectively by using a crusher at a constant temperature of 10 ℃ to obtain primarily crushed particle materials with the particle size of 3 mm;
s3, performing secondary crushing, after the step S2 is completed, on one hand, mixing and uniformly stirring primarily crushed granular materials of dried orange peel, cassia bark, bay leaf, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove and cinnamon prepared in the step S2 at the constant temperature of 20 ℃, and then crushing at the constant temperature of 60 ℃ to obtain a base material with the grain size of not more than 3 mm; on the other hand, primarily crushed granular materials of raw pinellia ternate, liquorice, purple perilla, angelica dahurica, angelica, hawthorn and agastache are mixed and stirred uniformly at the constant temperature of 20 ℃, and then crushed at the constant temperature of not more than 30 ℃ to obtain filler with the grain diameter of not more than 3 mm;
s4, mixing the materials, after the step S3 is completed, carrying out airflow stirring and mixing on the base material and the filler prepared in the step S3 for 1 minute under the drive of inert gas at the temperature of 0 ℃ and the flow rate of 1.15 m/S, then carrying out airflow stirring and mixing for 3 minutes under the drive of inert gas at the temperature of 20 ℃ and the flow rate of 1.1 m/S, naturally cooling to normal temperature, and then carrying out vacuum packaging to obtain the finished seasoning;
wherein, in the step S1 and the step S4, the inert gas used is nitrogen.
In addition, in the step S4, in the natural cooling process, the mixed perfume is subjected to ultraviolet irradiation inactivation treatment, and the mixed perfume is subjected to ultrasonic oscillation operation.
As shown in fig. 2, a meat cooking method based on a strong aroma and positive gas cooking seasoning comprises the following steps:
s1, fresh meat is processed, namely, the fresh meat is cut according to the texture to obtain meat strips with the thickness of 15 cm, the cut meat strips are soaked in cold water with the temperature of 0-20 ℃ for 3 hours, floaters on the surface of a water body are cleaned, and then the meat strips are fished out of the water body and drained at normal temperature;
s2, primarily cooking, namely adding the meat strips prepared in the step S1 into a water body of a cooking pot with the water temperature of 0 ℃, wherein the volume of cold water in the cooking pot is 3 times of the total volume of the added meat strips, adding ginger slices accounting for 1% of the total weight of the meat strips in the cooking pot into the cooking pot, heating to 95 ℃ within 2 minutes, preserving heat for 2 minutes, fishing out the meat strips, draining, and naturally cooling to normal temperature for later use;
and S3, secondary cooking, namely slicing the meat strips primarily cooked in the step S2 according to the use requirement along the direction forming an included angle of 30 degrees with the texture of the meat strips, adding the cut meat strips and the strong and fragrant meat cooking seasoning into a cooking pot with the water temperature of 0 ℃, wherein the volume of water is 1.5 times of the total volume of the meat strips, the mass of the strong and fragrant meat seasoning is 2% of the total mass of the meat strips in the cooking pot, heating to 95 ℃ within 2 minutes, preserving the heat for 30 minutes, naturally cooling to 30-70 ℃ to obtain finished cooked meat strips, and adding edible salt accounting for 1% of the total mass of the materials in the cooking pot into the cooking pot within 1-10 seconds before natural cooling.
Meanwhile, in the step S1, when the meat strips are immersed in cold water, the cold water flows at a speed of 0.1 m/S.
In addition, the pressure in the cooker is 0.8 times of the standard atmospheric pressure when the cooking operation is carried out in the S2 and S3.
Preferably, in the steps S1, S2 and S3, the water level is at least 5 mm higher than the upper end of the meat.
Example 2
The positive-gas strong-fragrance meat-cooking seasoning comprises the following substances in percentage by mass: 10% of dried orange peel, 6.5% of unprocessed pinellia tuber, 3.5% of liquorice, 3.8% of purple perilla, 4.5% of angelica dahurica, 7.5% of cassia bark, 5.8% of angelica, 6.1% of hawthorn, 4.7% of myrcia, 4.6% of fennel, 4.8% of star anise, 6.5% of pepper, 5.5% of nutmeg, 3.9% of tsaoko amomum fruit, 15% of ginger, 1.5% of clove, 9% of cinnamon and the balance of wrinkled gianthyssop.
Wherein the dried orange peel, the raw pinellia ternate, the liquorice, the perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache are solid particles with the maximum particle size of not more than 3 mm and the average particle size of 1.5 mm.
As shown in fig. 1, a preparation method of a strong flavor boiled meat seasoning comprises the following steps:
s1, drying the raw materials, namely, respectively air-drying pericarpium citri reticulatae, unprocessed rhizoma pinelliae, liquorice, perilla, angelica dahurica, cinnamon, angelica, hawthorn, myrcia, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove, cinnamon and agastache rugosus used for preparing the seasonings at 15 ℃ under the action of inert gas with the flow rate of 6.5 m/S, wherein the water content of the air-dried materials is not more than 3%; storing the dried pericarpium Citri Tangerinae, rhizoma Pinelliae, Glycyrrhrizae radix, Perillae herba, radix Angelicae Dahuricae, cortex Cinnamomi Japonici, radix Angelicae sinensis, fructus crataegi, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, semen Myristicae, fructus Tsaoko, rhizoma Zingiberis recens, flos Caryophylli, cortex Cinnamomi and herba Agastaches respectively;
s2, primarily crushing, namely primarily crushing the dried orange peel, the raw pinellia ternate, the liquorice, the perilla, the radix angelicae, the cinnamon, the angelica sinensis, the hawthorn, the myrcia, the fennel, the anise, the pepper, the netmeg, the amomum tsao-ko, the ginger, the clove, the cinnamon and the agastache rugosus respectively by using a crusher at a constant temperature of 20 ℃, and obtaining primarily crushed particle materials with the particle size of 5 mm;
s3, performing secondary crushing, after the step S2 is completed, on one hand, mixing and uniformly stirring primarily crushed granular materials of dried orange peel, cassia bark, bay leaf, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove and cinnamon prepared in the step S2 at the constant temperature of 40 ℃, and then crushing at the constant temperature of 20 ℃ to obtain a base material with the grain size of not more than 3 mm; on the other hand, primarily crushed granular materials of raw pinellia ternate, liquorice, purple perilla, angelica dahurica, angelica, hawthorn and agastache are mixed and stirred uniformly at the constant temperature of 40 ℃, and then crushed at the constant temperature of not more than 30 ℃ to obtain filler with the grain diameter of not more than 3 mm;
s4, mixing the materials, after the step S3 is completed, carrying out airflow stirring and mixing on the base material and the filler prepared in the step S3 for 3 minutes under the drive of inert gas with the temperature of 15 ℃ and the flow rate of 6.5 m/S, then carrying out airflow stirring and mixing for 10 minutes under the drive of inert gas with the temperature of 60 ℃ below zero and the flow rate of 6.5 m/S, naturally cooling to normal temperature, and then carrying out vacuum packaging to obtain the finished seasoning;
in addition, in the steps S1 and S4, the inert gas used is helium.
Meanwhile, in the step S4, in the natural cooling process, the mixed perfume is subjected to ultraviolet irradiation inactivation treatment, and the mixed perfume is subjected to ultrasonic oscillation operation.
As shown in fig. 2, a meat cooking method based on a strong aroma and positive gas cooking seasoning comprises the following steps:
s1, fresh meat is processed, namely, the fresh meat is cut according to the texture to obtain meat strips with the thickness of 1 cm, the cut meat strips are soaked in cold water with the temperature of 20 ℃ for 1.5 hours, floating objects on the surface of a water body are cleaned, and then the meat strips are fished out of the water body and drained at normal temperature;
s2, primarily cooking, namely adding the meat strips prepared in the step S1 into a water body of a cooking pot with the water temperature of 20 ℃, wherein the volume of cold water in the cooking pot is 5 times of the total volume of the added meat strips, adding ginger slices accounting for 10% of the total weight of the meat strips in the cooking pot into the cooking pot, heating to 100 ℃ within 5 minutes, preserving heat for 3 minutes, fishing out the meat strips, draining, and naturally cooling to normal temperature for later use;
and S3, secondary cooking, namely slicing the meat strips primarily cooked in the step S2 according to use requirements along a direction forming an included angle of 90 degrees with the texture of the meat strips, adding the cut meat strips and the normal-gas strong-fragrance meat-cooking seasoning into a cooking pot with the water temperature of 20 ℃, wherein the volume of water is 3 times of the total volume of the meat strips, the mass of the normal-gas strong-fragrance meat-cooking seasoning is 5.5 percent of the total mass of the meat strips in the cooking pot, heating to 100 ℃ within 5 minutes, preserving the heat for 200 minutes, naturally cooling to 70 ℃ to obtain finished cooked meat strips, and adding edible salt accounting for 8 percent of the total mass of the materials in the cooking pot into the cooking pot within the first 10 seconds of natural cooling.
Meanwhile, in the step S1, when the meat strips are immersed in cold water, the cold water flows at a speed of 1.5 m/S.
Preferably, the pressure in the cooker is 1.5 times of the standard atmospheric pressure when the cooking operation is carried out in the S2 and S3.
Preferably, in the steps S1, S2 and S3, the water level is at least 5 mm higher than the upper end of the meat.
Example 3
The positive-gas strong-fragrance meat-cooking seasoning comprises the following substances in percentage by mass: 5% of dried orange peel, 4.5% of raw pinellia ternate, 2.8% of liquorice, 2% -3.8% of purple perilla, 2.5% of angelica dahurica, 5.5% of cassia bark, 3.8% of angelica, 3.1% of hawthorn, 3.7% of myrcia, 2.6% of fennel, 3.8% of star anise, 3.5% of pepper, 4.1% of nutmeg, 2.9% of tsaoko amomum fruit, 6.8% of ginger, 1.3% of clove, 7.3% of cinnamon and the balance of wrinkled gianthyssop.
Furthermore, the dried orange peel, the raw pinellia ternate, the liquorice, the purple perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the star anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache rugosus are solid particles with the maximum particle size of not more than 3 mm and the average particle size of 0.8 mm.
As shown in fig. 1, a preparation method of a strong flavor boiled meat seasoning comprises the following steps:
s1, drying the raw materials, namely, respectively air-drying pericarpium citri reticulatae, unprocessed rhizoma pinelliae, liquorice, perilla, angelica dahurica, cinnamon, angelica, hawthorn, myrcia, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove, cinnamon and agastache rugosus used for preparing the seasonings at 10 ℃ under the action of inert gas with the flow rate of 3.3 m/S, wherein the water content of the air-dried materials is not more than 3%; storing the dried pericarpium Citri Tangerinae, rhizoma Pinelliae, Glycyrrhrizae radix, Perillae herba, radix Angelicae Dahuricae, cortex Cinnamomi Japonici, radix Angelicae sinensis, fructus crataegi, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, semen Myristicae, fructus Tsaoko, rhizoma Zingiberis recens, flos Caryophylli, cortex Cinnamomi and herba Agastaches respectively;
s2, primarily crushing, namely primarily crushing the dried orange peel, the raw pinellia ternate, the liquorice, the perilla, the radix angelicae, the cinnamon, the angelica sinensis, the hawthorn, the myrcia, the fennel, the anise, the pepper, the netmeg, the amomum tsao-ko, the ginger, the clove, the cinnamon and the agastache rugosus respectively by using a crusher at a constant temperature of 15 ℃ to obtain primarily crushed particle materials with the particle size of 4 mm;
s3, performing secondary crushing, namely after the step S2 is completed, on one hand, mixing and uniformly stirring primarily crushed granular materials of dried orange peel, cassia bark, bay leaf, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove and cinnamon prepared in the step S2 at the constant temperature of 20-40 ℃, and then crushing at the constant temperature of 30 ℃ to obtain a base material with the grain size of not more than 3 mm; on the other hand, primarily crushed granular materials of raw pinellia ternate, liquorice, purple perilla, angelica dahurica, angelica, hawthorn and agastache are mixed and stirred uniformly at the constant temperature of 30 ℃, and then crushed at the constant temperature of not more than 30 ℃ to obtain filler with the grain diameter of not more than 3 mm;
s4, mixing the materials, after the step S3 is completed, carrying out airflow stirring and mixing on the base material and the filler prepared in the step S3 for 2.5 minutes under the drive of inert gas with the temperature of 11 ℃ and the flow rate of 3.5 m/S, then carrying out airflow stirring and mixing for 6 minutes under the drive of inert gas with the temperature of 35 ℃ and the flow rate of 2.8 m/S, naturally cooling to normal temperature, and then carrying out vacuum packaging to obtain the finished seasoning;
meanwhile, in the steps S1 and S4, the inert gas used is carbon dioxide.
In addition, in the step S4, in the natural cooling process, the mixed perfume is subjected to ultraviolet irradiation inactivation treatment, and the mixed perfume is subjected to ultrasonic oscillation operation.
As shown in fig. 2, a meat cooking method based on a strong aroma and positive gas cooking seasoning comprises the following steps:
s1, fresh meat is processed, namely, the fresh meat is cut according to the texture to obtain meat strips with the thickness of 5 cm, the cut meat strips are soaked in cold water with the temperature of 15 ℃ for 2 hours, floating objects on the surface of a water body are cleaned, then the meat strips are fished out of the water body, and water is drained at normal temperature;
s2, primarily cooking, namely adding the meat strips prepared in the step S1 into a water body of a cooking pot with the water temperature of 15 ℃, wherein the volume of cold water in the cooking pot is 4 times of the total volume of the added meat strips, adding ginger slices accounting for 6% of the total weight of the meat strips in the cooking pot into the cooking pot, heating to 98 ℃ within 3 minutes, preserving heat for 2.5 minutes, fishing out the meat strips, draining, and naturally cooling to normal temperature for later use;
and S3, secondary cooking, namely slicing the meat strips primarily cooked in the step S2 according to use requirements along a direction forming an included angle of 45 degrees with the texture of the meat strips, adding the cut meat strips and the strong and fragrant meat cooking seasoning into a cooking pot with the water temperature of 15 ℃, wherein the volume of water is 2.5 times of the total volume of the meat strips, the mass of the strong and fragrant meat seasoning is 3.5 percent of the total mass of the meat strips in the cooking pot, heating to 99 ℃ within 4 minutes, preserving the heat for 120 minutes, naturally cooling to 50 ℃ to obtain finished cooked meat strips, and adding edible salt accounting for 1-8 percent of the total mass of materials in the cooking pot into the cooking pot within the first 6 seconds of natural cooling.
Wherein, in the step S1, when the meat strips are immersed in cold water, the cold water is a flowing water body flowing at a speed of 1.1 m/S.
In addition, the pressure in the cooker is 1.1 times of the standard atmospheric pressure when the cooking operation is carried out in the S2 and S3.
Preferably, in the steps S1, S2 and S3, the water level is at least 5 mm higher than the upper end of the meat.
On one hand, the raw materials are convenient to obtain, the raw materials are low in cost, the raw materials do not contain chemical additives, the toxic and side effects are small, the health-care food is beneficial to the qi smoothening, qi regulating, vital qi regulating, qi tonifying and blood enriching of a human body, the immunity and physiological functions of the human body are improved, the anti-aging capability of the human body is improved, on the other hand, the requirements of various meat boiling operations can be effectively met, the meat boiling processing efficiency is improved, the defect that nutritional ingredients such as collagen in meat are lost due to long-time boiling is avoided, the efficiency and the depth of the seasoning penetrating into the meat are effectively improved, and the taste and the quality of the boiled meat are.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (8)

1. The strong-flavor meat-cooking seasoning is characterized in that: the positive-gas strong-fragrance meat-cooking seasoning comprises the following substances in percentage by mass: 3% -10% of dried orange peel, 3% -6.5% of unprocessed pinellia tuber, 2% -3.5% of liquorice, 2% -3.8% of purple perilla, 1.5% -4.5% of angelica dahurica, 3.1% -7.5% of cassia bark, 1.8% -5.8% of angelica, 2.4% -6.1% of hawthorn, 1.8% -4.7% of bay leaf, 0.8% -4.6% of fennel, 2.3% -4.8% of star anise, 2.1% -6.5% of pepper, 2.1% -5.5% of nutmeg, 1.5% -3.9% of tsaoko amomum fruit, 5% -15% of ginger, 0.5% -1.5% of clove, 3% -9% of cinnamon and the balance of wrinkled gianthyssop herb.
2. The positive-gas strong-flavor boiled meat seasoning as set forth in claim 1, wherein: the dried orange peel, the raw pinellia ternate, the liquorice, the perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache are solid particles with the particle size not more than 3 mm.
3. The preparation method of the positive-gas strong-flavor boiled meat seasoning based on claim 1, characterized by comprising the following steps: the preparation method of the positive-gas strong-fragrance meat-cooking seasoning comprises the following steps:
s1, drying the raw materials, namely, respectively air-drying pericarpium citri reticulatae, unprocessed rhizoma pinelliae, liquorice, perilla, angelica dahurica, cinnamon, angelica, hawthorn, myrcia, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove, cinnamon and agastache rugosus for preparing the seasoning at 0-15 ℃ under the action of inert gas with the flow rate of 1.1-6.5 m/S, wherein the water content is not more than 3% after air-drying; storing the dried pericarpium Citri Tangerinae, rhizoma Pinelliae, Glycyrrhrizae radix, Perillae herba, radix Angelicae Dahuricae, cortex Cinnamomi Japonici, radix Angelicae sinensis, fructus crataegi, folium Neocinnamomi Delavayi, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, semen Myristicae, fructus Tsaoko, rhizoma Zingiberis recens, flos Caryophylli, cortex Cinnamomi and herba Agastaches respectively;
s2, primarily crushing, namely primarily crushing the dried orange peel, the raw pinellia ternate, the liquorice, the purple perilla, the angelica dahurica, the cinnamon, the angelica, the hawthorn, the myrcia, the fennel, the anise, the pepper, the nutmeg, the tsaoko amomum fruit, the ginger, the clove, the cinnamon and the agastache rugosus by using a crusher at the constant temperature of 10-20 ℃ respectively to obtain primarily crushed particle materials with the particle size of 3-5 mm;
s3, performing secondary crushing, namely after the step S2 is completed, on one hand, mixing and uniformly stirring primarily crushed granular materials of dried orange peel, cassia bark, bay leaf, fennel, star anise, pepper, nutmeg, amomum tsao-ko, ginger, clove and cinnamon prepared in the step S2 at the constant temperature of 20-40 ℃, and then crushing at the constant temperature of not more than 60 ℃ to obtain a base material with the grain size of not more than 3 mm; on the other hand, primarily crushed granular materials of raw pinellia ternate, liquorice, purple perilla, angelica dahurica, angelica, hawthorn and agastache are mixed and stirred uniformly at the constant temperature of 20-40 ℃, and then crushed at the constant temperature of not more than 30 ℃ to obtain filler with the grain diameter of not more than 3 mm;
s4, mixing the materials, after the step S3 is completed, stirring and mixing the base material and the filler prepared in the step S3 for 1-3 minutes at 0-15 ℃ under the drive of inert gas with the flow rate of 1.1-6.5 m/S, then stirring and mixing for 3-10 minutes under the drive of inert gas with the flow rate of 1.1-6.5 m/S at 20-60 ℃, naturally cooling to normal temperature, and then carrying out vacuum packaging to obtain the finished seasoning;
the positive-gas strong-flavor boiled meat seasoning as set forth in claim 3, wherein: in the steps S1 and S4, the inert gas used is any one of nitrogen, helium and carbon dioxide.
4. The positive-gas strong-flavor boiled meat seasoning as set forth in claim 3, wherein: and in the step S4, in the natural cooling process, performing ultraviolet irradiation inactivation treatment on the mixed spice, and simultaneously performing ultrasonic oscillation operation on the mixed spice.
5. A meat cooking method based on a strong-flavor meat cooking seasoning is characterized in that: the meat cooking method of the positive-gas strong-fragrance meat cooking seasoning comprises the following steps:
s1, fresh meat is processed, namely, the fresh meat is cut according to textures to obtain meat strips with the thickness not more than 15 cm, the cut meat strips are soaked in cold water with the temperature of 0-20 ℃ for 1.5-3 hours, floaters on the surface of the water body are cleaned, and then the meat strips are fished out from the water body and drained at normal temperature;
s2, primarily cooking, namely adding the meat strips prepared in the step S1 into a water body of a cooking pot with the water temperature of 0-20 ℃, wherein the volume of cold water in the cooking pot is 3-5 times of the total volume of the added meat strips, adding ginger slices accounting for 1-10% of the total weight of the meat strips in the cooking pot into the cooking pot, heating to 95-100 ℃ within 2-5 minutes, preserving heat for 2-3 minutes, taking out the meat strips, draining, and naturally cooling to the normal temperature for later use;
and S3, secondary cooking, namely slicing the meat strips primarily cooked in the step S2 along the direction forming an included angle of 30-90 degrees with the texture of the meat strips according to the use requirement, adding the cut meat strips and the strong-fragrance flavoring for cooking the meat into a cooking pot with the water temperature of 0-20 ℃, wherein the volume of water is 1.5-3 times of the total volume of the meat strips, the mass of the strong-fragrance flavoring for cooking the meat is 2-5.5% of the total mass of the meat strips in the cooking pot, heating to 95-100 ℃ within 2-5 minutes, preserving the temperature for 30-200 minutes, naturally cooling to 30-70 ℃ to obtain finished cooked meat strips, and adding edible salt which accounts for 1-8% of the total mass of materials in the cooking pot into the cooking pot within 1-10 seconds before natural cooling.
6. The flavoring for boiled meat with strong flavor and good flavor as defined in claim 6, wherein: in the step S1, when the meat strips are immersed in cold water, the cold water flows at a speed of 0.1-1.5 m/S.
7. The positive-gas strong-flavor boiled meat seasoning as set forth in claim 6, wherein: when the cooking operation is carried out in S2 and S3, the pressure in the cooking pot is 0.8-1.5 times of the standard atmospheric pressure.
8. The positive-gas strong-flavor boiled meat seasoning as set forth in claim 6, wherein: in the steps S1, S2 and S3, the liquid level of the water body is at least 5 mm higher than the upper end surface of the meat body.
CN201911057768.1A 2020-01-13 2020-01-13 Positive-qi strong-fragrance meat-cooking seasoning and preparation method thereof Withdrawn CN110897135A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838623A (en) * 2020-07-28 2020-10-30 四川省雅士科技有限公司 Spice powder with natural antibacterial effect

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838623A (en) * 2020-07-28 2020-10-30 四川省雅士科技有限公司 Spice powder with natural antibacterial effect

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