CN111543618A - Traditional Chinese medicine bag formula for marinated meat - Google Patents
Traditional Chinese medicine bag formula for marinated meat Download PDFInfo
- Publication number
- CN111543618A CN111543618A CN202010512540.3A CN202010512540A CN111543618A CN 111543618 A CN111543618 A CN 111543618A CN 202010512540 A CN202010512540 A CN 202010512540A CN 111543618 A CN111543618 A CN 111543618A
- Authority
- CN
- China
- Prior art keywords
- parts
- amomum
- chinese medicine
- traditional chinese
- allspice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 239000003814 drug Substances 0.000 title claims abstract description 18
- 241001127714 Amomum Species 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 16
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 16
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 16
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 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 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 8
- 244000080767 Areca catechu Species 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 235000004347 Perilla Nutrition 0.000 claims abstract description 8
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 241000159443 Myrcia Species 0.000 claims abstract description 6
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 6
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 4
- 240000001899 Murraya exotica Species 0.000 claims abstract description 4
- 235000008766 Murraya exotica Nutrition 0.000 claims abstract description 4
- 235000009696 Murraya paniculata Nutrition 0.000 claims abstract description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract 2
- 244000059800 Amomum compactum Species 0.000 claims description 4
- 235000016426 Amomum compactum Nutrition 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000141331 Amomum villosum Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 208000018380 Chemical injury Diseases 0.000 abstract description 2
- 244000116484 Inula helenium Species 0.000 abstract description 2
- 235000002598 Inula helenium Nutrition 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000723347 Cinnamomum Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000158764 Murraya Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a traditional Chinese medicine bag formula for marinated meat, belonging to the technical field of seasoning powder and comprising the following raw materials: the formula comprises amomum fruits, cassia twig, clove, rhizoma kaempferiae, liquorice, cardamom, amomum tsao-ko, myrcia, allspice, fennel, star anise, cassia bark, allspice, angelica dahurica, fructus amomi, areca-nut, perilla, white pepper, fructus gardeniae, amomum tsao-ko, cinnamon, elecampane and murraya paniculata; the formula for the marinated meat provided by the invention is free of any chemical additive, green, healthy and safe, has no chemical injury to human bodies, is fragrant and sweet in taste, fresh in color and not greasy, is added with traditional Chinese medicine components, is beneficial to human bodies when being eaten, and is capable of building bodies.
Description
Technical Field
The invention belongs to the technical field of seasoning powder, and particularly relates to a traditional Chinese medicine bag formula for marinated meat.
Background
The marinated meat is a meat food prepared by processing, pickling and marinating meat of domestic animals such as pigs, cattle, chickens, ducks and the like. According to different tastes, various marinades can be prepared, so that marinated meat with different flavors can be formed. However, the existing marinated meat has the defects of excessive chemical agent addition, heavy salty taste, unattractive color and luster, and greasy and unhealthy taste.
Disclosure of Invention
The invention aims to provide a formula of a traditional Chinese medicine bag for additive-free pure traditional Chinese medicine edible healthy braised meat, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a traditional Chinese medicine bag formula for marinating meat comprises the following raw materials: 25-35 g of amomum fruits, 10-16 g of cassia twig, 16-22 g of clove, 12-18 g of rhizoma kaempferiae, 18-24 g of liquorice, 16-22 g of cardamom, 13-18 g of amomum tsao-ko, 8-12 g of myrcia, 18-27 g of allspice, 13-18 g of fennel, 18-24 g of star anise, 16-22 g of cassia bark, 7-13 g of allspice, 16-22 g of angelica dahurica, 26-35 g of amomum villosum, 12-18 g of areca nut, 2-7 g of fructus bitidis, 3-8 g of perilla, 18-23 g of white pepper, 2-6 g of fructus gardeniae, 5-10 g of tsaoko fruits, 8-12 g of cinnamon, 5-9 g of costustoot and 6-12 g of murraya paniculata.
As a further preferable scheme of the invention, the method comprises the following raw materials: 30 parts of amomum fruits, 13 parts of cassia barks, 20 parts of clove, 15 parts of rhizoma kaempferiae, 20 parts of liquorice, 20 parts of round cardamom, 15 parts of amomum tsao-ko, 10 parts of myrcia, 25 parts of allspice, 15 parts of fennel, 20 parts of anise, 20 parts of cassia bark, 10 parts of allspice, 20 parts of angelica dahurica, 30 parts of villous amomum fruits, 15 parts of areca nuts, 5 parts of nut fruits, 5 parts of perilla, 20 parts of white pepper, 5 parts of fructus gardeniae, 7 parts of amomum tsao-.
Compared with the prior art, the invention has the beneficial effects that: the formula of the traditional Chinese medicine bag for the marinated meat provided by the invention does not contain any chemical additive, is green, healthy and safe, does not have any chemical injury to human bodies, and the prepared marinated meat is fragrant and sweet in taste, fresh in color and not greasy, meanwhile, traditional Chinese medicine components such as the amomum fruits, the cassia twig, the clove, the rhizoma kaempferiae, the liquorice, the cardamom, the nut, the fructus gardeniae, the amomi rotundus and the like are added in the formula, so that the traditional Chinese medicine bag for the marinated meat is beneficial to the human bodies and can strengthen the bodies after being eaten after the fragrant.
Detailed Description
The present invention will be further described with reference to the following examples.
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The conditions in the embodiments can be further adjusted according to specific conditions, and simple modifications of the method of the present invention based on the concept of the present invention are within the scope of the claimed invention.
Example 1
The formula of the traditional Chinese medicine bag for the braised pork comprises the following raw materials: 25 g of amomum fruit, 10 g of diced cinnamon, 16 g of clove, 12 g of rhizoma kaempferiae, 18 g of liquorice, 16 g of cardamom, 13 g of amomum tsao-ko, 8 g of bay leaves, 18 g of allspice, 13 g of fennel, 18 g of star anise, 16 g of cassia bark, 7 g of allspice, 16 g of angelica dahurica, 26 g of fructus amomi, 12 g of areca nut, 2 g of nut, 3 g of purple perilla, 18 g of white pepper, 2 g of fructus gardeniae, 5 g of amomum tsao-ko, 8 g of cinnamon, 5 g of costustoot and 6 g of murraya paniculata.
The raw materials are distributed according to the weight and packaged into a formula bag, when the marinated meat is used, the formula bag is placed into the marinated fresh meat and is boiled, and the marinated fresh meat is taken out after the boiling.
Example 2
The traditional Chinese medicine bag formula for the braised pork comprises the following raw materials: 35 g of amomum fruit, 16 g of diced cinnamon, 22 g of clove, 18 g of rhizoma kaempferiae, 24 g of liquorice, 22 g of round cardamom, 18 g of amomum tsao-ko, 12 g of bay leaf, 27 g of allspice, 18 g of fennel, 24 g of star anise, 22 g of cassia bark, 13 g of allspice, 22 g of angelica dahurica, 35 g of fructus amomi, 18 g of areca seed, 7 g of diced matrimony vine, 8 g of purple perilla, 23 g of white pepper, 6 g of fructus gardeniae, 10 g of amomum tsao-ko, 12 g of cinnamon, 9 g of elecampane and 12 g of murraya paniculat.
The raw materials are distributed according to the weight and packaged into a formula bag, when the marinated meat is used, the formula bag is placed into the marinated fresh meat and is boiled, and the marinated fresh meat is taken out after the boiling.
Example 3
The traditional Chinese medicine bag formula for the braised pork comprises the following raw materials: 30 parts of amomum fruits, 13 parts of cassia barks, 20 parts of clove, 15 parts of rhizoma kaempferiae, 20 parts of liquorice, 20 parts of round cardamom, 15 parts of amomum tsao-ko, 10 parts of myrcia, 25 parts of allspice, 15 parts of fennel, 20 parts of anise, 20 parts of cassia bark, 10 parts of allspice, 20 parts of angelica dahurica, 30 parts of villous amomum fruits, 15 parts of areca nuts, 5 parts of nut fruits, 5 parts of perilla, 20 parts of white pepper, 5 parts of fructus gardeniae, 7 parts of amomum tsao-.
The raw materials are distributed according to the weight and packaged into a formula bag, when the marinated meat is used, the formula bag is placed into the marinated fresh meat and is boiled, and the marinated fresh meat is taken out after the boiling.
The formulas of the traditional Chinese medicine bag for the three embodiments of the stewed meat provided by the invention can all reach the following formula: the prepared marinated meat is fragrant and sweet in taste, fresh in color and not greasy, and meanwhile, traditional Chinese medicine components such as the magnolia, the cinnamomum cassia presl, the clove, the rhizoma kaempferiae, the liquorice, the cardamom, the fructus amomi, the fructus gardeniae and the amomum tsao-ko are added into the formula, so that the marinated meat is beneficial to the human body and has the effect of building the body after being eaten after the sweet taste of the marinated meat is further improved, and meanwhile, the weight distribution taste of the raw materials in the formula provided by the embodiment is optimal.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. The traditional Chinese medicine bag formula for marinating meat is characterized by comprising the following raw materials: 25-35 g of amomum fruits, 10-16 g of cassia twig, 16-22 g of clove, 12-18 g of rhizoma kaempferiae, 18-24 g of liquorice, 16-22 g of cardamom, 13-18 g of amomum tsao-ko, 8-12 g of myrcia, 18-27 g of allspice, 13-18 g of fennel, 18-24 g of star anise, 16-22 g of cassia bark, 7-13 g of allspice, 16-22 g of angelica dahurica, 26-35 g of amomum villosum, 12-18 g of areca nut, 2-7 g of fructus bitidis, 3-8 g of perilla, 18-23 g of white pepper, 2-6 g of fructus gardeniae, 5-10 g of tsaoko fruits, 8-12 g of cinnamon, 5-9 g of costustoot and 6-12 g of murraya paniculata.
2. The traditional Chinese medicine package formula for marinating meat according to claim 1, wherein the preferable scheme comprises the following raw materials: 30 parts of amomum fruits, 13 parts of cassia barks, 20 parts of clove, 15 parts of rhizoma kaempferiae, 20 parts of liquorice, 20 parts of round cardamom, 15 parts of amomum tsao-ko, 10 parts of myrcia, 25 parts of allspice, 15 parts of fennel, 20 parts of anise, 20 parts of cassia bark, 10 parts of allspice, 20 parts of angelica dahurica, 30 parts of villous amomum fruits, 15 parts of areca nuts, 5 parts of nut fruits, 5 parts of perilla, 20 parts of white pepper, 5 parts of fructus gardeniae, 7 parts of amomum tsao-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010512540.3A CN111543618A (en) | 2020-06-08 | 2020-06-08 | Traditional Chinese medicine bag formula for marinated meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010512540.3A CN111543618A (en) | 2020-06-08 | 2020-06-08 | Traditional Chinese medicine bag formula for marinated meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543618A true CN111543618A (en) | 2020-08-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010512540.3A Pending CN111543618A (en) | 2020-06-08 | 2020-06-08 | Traditional Chinese medicine bag formula for marinated meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543618A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0923936A2 (en) * | 1997-12-16 | 1999-06-23 | Lotte Co., Ltd | Flavor-improved extract from Cassia mimosoides L. var. nomame Makino and method of preparing the same |
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN102972729A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for preparing duck meat product |
| CN103099171A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of braised pork |
| CN103355628A (en) * | 2013-06-14 | 2013-10-23 | 邓秦军 | Hotpot condiment |
| CN104413378A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Lobster seasoning recipe and production method thereof |
| CN106235254A (en) * | 2016-08-18 | 2016-12-21 | 胡向荣 | A kind of bottom material of chafing dish and preparation method thereof |
| CN109287971A (en) * | 2017-07-25 | 2019-02-01 | 王雨林 | A kind of marinated pork formula |
-
2020
- 2020-06-08 CN CN202010512540.3A patent/CN111543618A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0923936A2 (en) * | 1997-12-16 | 1999-06-23 | Lotte Co., Ltd | Flavor-improved extract from Cassia mimosoides L. var. nomame Makino and method of preparing the same |
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN103099171A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of braised pork |
| CN102972729A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for preparing duck meat product |
| CN103355628A (en) * | 2013-06-14 | 2013-10-23 | 邓秦军 | Hotpot condiment |
| CN104413378A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Lobster seasoning recipe and production method thereof |
| CN106235254A (en) * | 2016-08-18 | 2016-12-21 | 胡向荣 | A kind of bottom material of chafing dish and preparation method thereof |
| CN109287971A (en) * | 2017-07-25 | 2019-02-01 | 王雨林 | A kind of marinated pork formula |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20200818 |