CN112385784A - Preparation process of health-care sauced meat - Google Patents
Preparation process of health-care sauced meat Download PDFInfo
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- CN112385784A CN112385784A CN202011282175.8A CN202011282175A CN112385784A CN 112385784 A CN112385784 A CN 112385784A CN 202011282175 A CN202011282175 A CN 202011282175A CN 112385784 A CN112385784 A CN 112385784A
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Classifications
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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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation process of health-care sauced marinated meat, and relates to the technical field of food processing. The preparation process of the health-care sauced marinated meat comprises the following steps: s1, raw material preparation: cleaning meat and cutting into pieces; s2, blanching water; adding flavoring and Chinese medicinal materials, and decocting to obtain meat block; s3, roasting: roasting the meat blocks wrapped with the sauce; s4, liquid medicine preparation: decocting the Chinese medicinal materials at low temperature under high pressure; s5, stewing: adding flavoring and Chinese medicinal liquid, and stewing meat. The health-care stewed meat can achieve the effect of conditioning nerves by using platycladi seeds, acanthopanax roots, wolfberry fruits, spina date seeds, cortex albiziae and pseudo-ginseng, can achieve the effect of conditioning spleen and stomach by using Chinese angelica, angelica dahurica, pericarpium arecae, fingered citron, inula flowers, poria cocos, rhizoma polygonati and codonopsis pilosula, can enable the stewed meat with soy sauce to have the health-care effect, and can remove the fishy smell in the meat by adding salt, cooking wine, shallot, garlic, galangal, cardamom, pepper, bay, perilla leaves, roses, thyme, green pepper and myrcia during blanching, so that the strong popularization is achieved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of health-care sauced marinated meat.
Background
The sauced and marinated meat is usually made of beef, mutton or pork, has strong sauce flavor, can be eaten after being cooked, can be put on a tray by a knife or directly, has delicious taste because of being boiled for a long time in marinated soup, and is popular with many people.
However, various seasonings added into the common sauced meat in the market only have the seasoning effect and do not have the health-care effect, and beef, mutton or pork serving as raw materials of the sauced meat has fishy smell and is difficult to completely remove, so that the prepared sauced meat has poor taste.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation process of health-care sauced meat, and solves the problems that the sauced meat has no health-care effect and the raw material fishy smell of the sauced meat is difficult to remove.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation process of health-care sauced braised meat comprises the following steps:
s1, raw material preparation
Firstly, soaking meat in rice washing water for 20-25 min, taking out the meat, washing the meat for 3-5 times by using clear water, drying the meat in the air, cutting the meat into square meat blocks with the size of 30 multiplied by 30cm by using a block cutting machine, and uniformly inserting holes on each surface of the meat blocks by using fine steel brazes, wherein the depth of each inserting hole is 8-10 cm;
s2, blanching water
Putting the meat blocks into a pot, adding cold water to submerge the meat blocks and boiling for 40-50 min, adding 1.2-1.8% of salt, 4.5-5.5% of cooking wine, 2.2-2.8% of shallot, 1.5-2.5% of galangal, 3.1-3.8% of garlic, 0.5-0.9% of cardamom, 1.2-2.2% of pepper, 0.2-0.5% of laurel, 0.1-0.3% of sage leaf, 0.2-0.5% of rose, 0.1-0.2% of thyme, 0.1-0.3% of green plum and 0.7-1.5% of bay leaf by mass of the meat blocks into the water, and continuously skimming floating foam in the boiling process;
s3, roasting
Taking out the blanched meat blocks, cooling, putting the meat blocks into the sauce to enable the sauce to be uniformly coated on the meat blocks, stringing the meat blocks on an iron stick, and putting the meat blocks into an oven for grilling for 20-30 min;
s4, liquid medicine preparation
Firstly, putting 10-18 parts of platycladi seed, 11-18 parts of acanthopanax, 9-17 parts of wolfberry fruit, 8-15 parts of spina date seed, 12-15 parts of cortex albiziae, 10-16 parts of pseudo-ginseng, 8-14 parts of angelica sinensis, 9-13 parts of radix angelicae, 10-17 parts of pericarpium arecae, 11-16 parts of fingered citron, 7-11 parts of citron, 8-13 parts of inula flower, 12-15 parts of poria cocos, 11-17 parts of rhizoma polygonati and 12-16 parts of codonopsis pilosula into a gauze bag to prepare a traditional Chinese medicine bag, and then putting the traditional Chinese medicine bag and the clear water in a mass ratio of 1: 200, putting the traditional Chinese medicine bag and clear water into a reaction kettle, boiling for 6-8 hours, and controlling the temperature in the reaction kettle to be 75-80 ℃ and the pressure to be 6-10 MPa to prepare traditional Chinese medicine liquid;
s5, stewing
According to the volume ratio of 2: 1, adding clear water and the traditional Chinese medicine liquid into a boiling pot, simultaneously adding 0.2-0.8% of anise, 1.2-1.5% of shallot, 1.2-1.8% of ginger, 1.1-1.6% of garlic, 0.7-1.2% of pepper, 0.5-1.2% of hot pepper, 0.2-0.8% of liquorice, 0.3-0.8% of dried orange peel, 0.3-0.6% of cinnamon, 0.4-0.9% of cinnamon, 0.2-0.8% of clove, 1.0-1.8% of hawthorn, 0.5-1.0% of anise, 0.5-0.7% of rhizoma kaempferiae, 0.3-0.6% of fennel, 1.1-1.5% of basil and 1.0-1.5% of pepper into the boiling pot, preparing into a gauze bag, cooking, and then adding the sauce bag into the boiling pot, cooking the sauce bag, and then cooking the pork blocks for 7 hours, and then adding the cold meat blocks into the boiling bag.
Preferably, the preparation method of the sauce comprises the following steps: firstly, heating a pot, pouring 50-60 parts of edible oil, adding 30-40 parts of thick broad-bean sauce, 8-15 parts of white sugar, 4-6 parts of ginger powder, 4-6 parts of garlic powder, 3-5 parts of chopped green onion and 2-3 parts of paprika after the edible oil is heated, stir-frying for 2-3 min, adding 60-80 parts of clear water, boiling, and then adding 4-8 parts of salt and 5-10 parts of chicken essence.
Preferably, the fine steel chisel and the iron stick are sterilized at high temperature before use.
(III) advantageous effects
The invention provides a preparation process of health-care sauced marinated meat. The method has the following beneficial effects:
1. according to the invention, a plurality of traditional Chinese medicines are added in the process of preparing the sauced marinated meat, when the sauced marinated meat is eaten, the effects of calming mind, benefiting intelligence and tranquilizing mind, resolving depression and calming nerves, tonifying kidney and benefiting qi, and replenishing vital essence and improving eyesight are achieved through the traditional Chinese medicines such as the platycladi seed, the acanthopanax senticosus, the wolfberry fruit, the spina date seed, the cortex albiziae, the pseudo-ginseng and the like, the effect of conditioning nerves is achieved, and the effects of dispelling cold and stopping hiccup, soothing liver and regulating qi, promoting digestion and removing food stagnation, dispelling cold and strengthening spleen, and benefiting qi and controlling blood are achieved through the traditional Chinese medicines such as the angelica, the angelica dahurica, the pericarpium arecae, the fingered citron, the inula flower, the.
2. According to the invention, the seasonings such as salt, cooking wine, shallot and garlic are added during blanching in the preparation process of the sauced pork, so that blood in the pork can be removed, the deodorization and fishy smell removal effects are achieved, and meanwhile, the fishy smell in the pork can be further removed through the deodorizing effects of the traditional Chinese medicines such as galangal, cardamom, pepper, bay, common sage leaf, rose, thyme, green pepper, bay leaf and the like, so that the prepared sauced pork has a better taste, and the sauced pork is vigorously popularized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a preparation process of health-care sauced marinated meat, which comprises the following steps:
s1, raw material preparation
Firstly, soaking meat in rice washing water for 20min, taking out the meat, then washing the meat for 4 times by using clear water, after drying, cutting the meat into square meat blocks with the size of 30 multiplied by 30cm by using a dicing machine, and uniformly inserting holes on each surface of the meat blocks by using fine steel brazes, wherein the depth of each hole is 8cm, oily stains on the meat can be removed easily by soaking the meat in the rice washing water, and the meat can be tasty easily by inserting the holes after the meat is diced;
s2, blanching water
Putting the meat blocks into a pot, adding cold water to immerse the meat blocks, boiling for 45min, adding 1.3% of salt, 4.8% of cooking wine, 2.5% of scallion, 1.7% of galangal, 3.3% of garlic, 0.6% of cardamom, 1.5% of pepper, 0.4% of bay, 0.2% of perilla leaves, 0.4% of rose, 0.1% of thyme, 0.2% of green waves and 0.9% of bay leaves by mass of the meat blocks, continuously skimming floating foams in the boiling process, adding seasonings such as salt, cooking wine, shallot and garlic during blanching, so that the blood water in the meat can be removed, the deodorization and deodorization effects are achieved, and meanwhile, the odor of traditional Chinese medicines such as galangal, cardamom, pepper, bay, perilla leaves, rose, thyme, green waves and bay leaves can be further removed, so that the prepared meat has better taste;
s3, roasting
Taking out the blanched meat blocks, cooling, putting the meat blocks into the sauce to enable the sauce to be uniformly coated on the meat blocks, stringing the meat blocks on an iron stick, putting the meat blocks into an oven, roasting for 24min, and roasting the meat blocks after being coated with the sauce to increase the flavor of the sauced marinated meat, so that the sauced marinated meat has better taste;
s4, liquid medicine preparation
Firstly, putting 13 parts of platycladi seed, 14 parts of acanthopanax, 12 parts of wolfberry, 11 parts of spina date seed, 13 parts of cortex albiziae, 15 parts of pseudo-ginseng, 9 parts of angelica, 11 parts of angelica dahurica, 15 parts of areca peel, 14 parts of fingered citron, 8 parts of citron, 10 parts of inula flower, 13 parts of poria cocos, 11 parts of rhizoma polygonati and 12 parts of codonopsis pilosula into a gauze bag to prepare a traditional Chinese medicine bag, and then mixing the traditional Chinese medicine bag with clear water according to a mass ratio of 1: 200, the traditional Chinese medicine bag and clear water are placed into a reaction kettle to be boiled for 6 hours, the temperature in the reaction kettle is controlled to be 75 ℃, the pressure is controlled to be 7MPa, traditional Chinese medicine liquid is prepared, the traditional Chinese medicines such as platycladi seed, acanthopanax root, medlar, spina date seed, cortex albiziae, pseudo-ginseng and the like can play roles of calming mind, benefiting intelligence and calming mind, resolving depression and calming the nerves, tonifying kidney and qi and boosting essence and improving eyesight, and the effect of conditioning nerves is realized, the traditional Chinese medicines such as angelica, angelica dahurica, areca peel, fingered citron, citron fruit, inula flower, poria cocos, polygonatum rhizome, codonopsis pilosula and the like can play roles of relieving cold and stopping hiccup, soothing liver and regulating qi, promoting digestion and removing stagnation, dispelling cold and strengthening spleen, and tonifying qi and controlling blood, so that the sauced meat has a health-care effect, the traditional Chinese medicines boiled under the conditions of low temperature and high pressure;
s5, stewing
According to the volume ratio of 2: 1, adding clear water and the traditional Chinese medicine liquid into a boiling pot, and simultaneously putting 0.4% of anise, 1.3% of scallion, 1.5% of ginger, 1.2% of garlic, 0.9% of pepper, 0.8% of hot pepper, 0.6% of liquorice, 0.4% of dried orange peel, 0.3% of cinnamon, 0.6% of cinnamon, 0.4% of clove, 1.3% of hawthorn, 0.7% of star anise, 0.6% of rhizoma kaempferiae, 0.4% of fennel, 1.3% of basil and 1.2% of pepper into a gauze bag to prepare a seasoning bag and put the seasoning bag into the boiling pot, then putting the meat blocks into the boiling pot, boiling the water, boiling the meat blocks for 6 hours, taking the meat blocks out, and cooling the meat blocks.
The preparation method of the sauce comprises the following steps: firstly, heating a pot, pouring 55 parts of edible oil, adding 34 parts of thick broad-bean sauce, 9 parts of white sugar, 5 parts of bruised ginger, 4 parts of chopped garlic, 3 parts of chopped green onion and 2 parts of paprika powder after the edible oil is heated, stir-frying for 2min, adding 70 parts of clear water, boiling, and then adding 5 parts of salt and 6 parts of chicken essence.
The thin steel chisel and the iron stick are sterilized and disinfected at high temperature before use.
Example two:
the embodiment of the invention provides a preparation process of health-care sauced marinated meat, which comprises the following steps:
s1, raw material preparation
Firstly, soaking meat in rice washing water for 25min, taking out the meat, then washing the meat for 5 times by clear water, after drying, cutting the meat into square meat blocks with the size of 30 multiplied by 30cm by a dicer, and uniformly inserting holes on each surface of the meat blocks by using fine steel brazes, wherein the depth of each hole is 10cm, oily stains on the meat can be removed more easily by soaking the meat in the rice washing water, and the meat blocks can be tasty more easily by inserting the holes after the meat is cut into blocks;
s2, blanching water
Putting the meat blocks into a pot, adding cold water to immerse the meat blocks, boiling for 48min, adding 1.5% of salt, 5.2% of cooking wine, 2.6% of scallion, 2.2% of galangal, 3.5% of garlic, 0.8% of cardamom, 2.0% of pepper, 0.2% of bay, 0.3% of perilla leaves, 0.5% of rose, 0.2% of thyme, 0.3% of green waves and 1.1% of bay leaves by mass of the meat blocks into the water, continuously skimming floating foams in the boiling process, adding seasonings such as salt, cooking wine, shallot, garlic and the like during blanching to remove blood water in the meat, playing a role in removing odor and fishy smell, and removing the peculiar smell of traditional Chinese medicines such as galangal, cardamom, pepper, bay, perilla leaves, rose, thyme, green waves, bay leaves and the like, further removing the odor in the meat, and making better meat taste;
s3, roasting
Taking out the blanched meat blocks, cooling, putting the meat blocks into the sauce to enable the sauce to be uniformly wrapped on the meat blocks, stringing the meat blocks on an iron stick, putting the meat blocks into a roasting furnace, roasting for 30min, wrapping the meat blocks with the sauce, roasting to increase the flavor of the sauced marinated meat, and enabling the taste of the sauced marinated meat to be better;
s4, liquid medicine preparation
Firstly, putting 15 parts of platycladi seed, 16 parts of acanthopanax, 16 parts of wolfberry, 14 parts of spina date seed, 12 parts of cortex albiziae, 12 parts of pseudo-ginseng, 11 parts of angelica, 12 parts of angelica dahurica, 17 parts of areca peel, 12 parts of fingered citron, 10 parts of inula flower, 15 parts of poria cocos, 15 parts of rhizoma polygonati and 15 parts of codonopsis pilosula into a gauze bag to prepare a traditional Chinese medicine bag, and then mixing the traditional Chinese medicine bag with clear water according to a mass ratio of 1: 200, the traditional Chinese medicine bag and clear water are placed into a reaction kettle to be boiled for 7 hours, the temperature in the reaction kettle is controlled to be 80 ℃, and the pressure is controlled to be 9MPa, so that traditional Chinese medicine liquid is prepared, the traditional Chinese medicines such as platycladi seed, acanthopanax root, medlar, spina date seed, cortex albiziae, pseudo-ginseng and the like can play roles of calming mind, benefiting intelligence and calming mind, resolving depression and calming the nerves, tonifying kidney and qi and boosting essence and improving eyesight, so that the effect of conditioning nerves is realized, the traditional Chinese medicines such as angelica, angelica dahurica, areca peel, fingered citron, citron fruit, inula flower, poria cocos, polygonatum rhizome, codonopsis pilosula and the like can play roles of relieving cold and stopping hiccup, soothing liver and regulating qi, promoting digestion and removing stagnation, dispelling cold and strengthening spleen, and tonifying qi and controlling blood, so that the sauced meat has a health-care effect, the traditional Chinese medicines boiled under the conditions of low;
s5, stewing
According to the volume ratio of 2: 1, adding clear water and the traditional Chinese medicine liquid into a boiling pot, and simultaneously putting 0.6% of anise, 1.4% of scallion, 1.2% of ginger, 1.4% of garlic, 1.1% of pepper, 0.9% of hot pepper, 0.5% of liquorice, 0.3% of dried orange peel, 0.4% of cinnamon, 0.7% of cinnamon, 0.6% of clove, 1.1% of hawthorn, 0.8% of anise, 0.7% of rhizoma kaempferiae, 0.5% of fennel, 1.2% of basil and 1.3% of pepper into a gauze bag to prepare a seasoning bag and put the seasoning bag into the boiling pot, then putting the meat blocks into the boiling pot, boiling the water, boiling for 7 hours, taking out the meat blocks, and cooling.
The preparation method of the sauce comprises the following steps: firstly, heating a pot, pouring 56 parts of edible oil, adding 32 parts of broad bean paste, 8 parts of white sugar, 4 parts of bruised ginger, 5 parts of chopped garlic, 4 parts of chopped green onion and 3 parts of paprika powder after the edible oil is heated, stir-frying for 3min, adding 75 parts of clear water, boiling, and then adding 6 parts of salt and 7 parts of chicken essence.
The thin steel chisel and the iron stick are sterilized and disinfected at high temperature before use.
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 (3)
1. A preparation process of health-care sauced braised meat is characterized by comprising the following steps: the method comprises the following steps:
s1, raw material preparation
Firstly, soaking meat in rice washing water for 20-25 min, taking out the meat, washing the meat for 3-5 times by using clear water, drying the meat in the air, cutting the meat into square meat blocks with the size of 30 multiplied by 30cm by using a block cutting machine, and uniformly inserting holes on each surface of the meat blocks by using fine steel brazes, wherein the depth of each inserting hole is 8-10 cm;
s2, blanching water
Putting the meat blocks into a pot, adding cold water to submerge the meat blocks and boiling for 40-50 min, adding 1.2-1.8% of salt, 4.5-5.5% of cooking wine, 2.2-2.8% of shallot, 1.5-2.5% of galangal, 3.1-3.8% of garlic, 0.5-0.9% of cardamom, 1.2-2.2% of pepper, 0.2-0.5% of laurel, 0.1-0.3% of sage leaf, 0.2-0.5% of rose, 0.1-0.2% of thyme, 0.1-0.3% of green plum and 0.7-1.5% of bay leaf by mass of the meat blocks into the water, and continuously skimming floating foam in the boiling process;
s3, roasting
Taking out the blanched meat blocks, cooling, putting the meat blocks into the sauce to enable the sauce to be uniformly coated on the meat blocks, stringing the meat blocks on an iron stick, and putting the meat blocks into an oven for grilling for 20-30 min;
s4, liquid medicine preparation
Firstly, putting 10-18 parts of platycladi seed, 11-18 parts of acanthopanax, 9-17 parts of wolfberry fruit, 8-15 parts of spina date seed, 12-15 parts of cortex albiziae, 10-16 parts of pseudo-ginseng, 8-14 parts of angelica sinensis, 9-13 parts of radix angelicae, 10-17 parts of pericarpium arecae, 11-16 parts of fingered citron, 7-11 parts of citron, 8-13 parts of inula flower, 12-15 parts of poria cocos, 11-17 parts of rhizoma polygonati and 12-16 parts of codonopsis pilosula into a gauze bag to prepare a traditional Chinese medicine bag, and then putting the traditional Chinese medicine bag and the clear water in a mass ratio of 1: 200, putting the traditional Chinese medicine bag and clear water into a reaction kettle, boiling for 6-8 hours, and controlling the temperature in the reaction kettle to be 75-80 ℃ and the pressure to be 6-10 MPa to prepare traditional Chinese medicine liquid;
s5, stewing
According to the volume ratio of 2: 1, adding clear water and the traditional Chinese medicine liquid into a boiling pot, simultaneously adding 0.2-0.8% of anise, 1.2-1.5% of shallot, 1.2-1.8% of ginger, 1.1-1.6% of garlic, 0.7-1.2% of pepper, 0.5-1.2% of hot pepper, 0.2-0.8% of liquorice, 0.3-0.8% of dried orange peel, 0.3-0.6% of cinnamon, 0.4-0.9% of cinnamon, 0.2-0.8% of clove, 1.0-1.8% of hawthorn, 0.5-1.0% of anise, 0.5-0.7% of rhizoma kaempferiae, 0.3-0.6% of fennel, 1.1-1.5% of basil and 1.0-1.5% of pepper into the boiling pot, preparing into a gauze bag, cooking, and then adding the sauce bag into the boiling pot, cooking the sauce bag, and then cooking the pork blocks for 7 hours, and then adding the cold meat blocks into the boiling bag.
2. The preparation process of the health sauce braised meat according to claim 1, which is characterized in that: the preparation method of the sauce comprises the following steps: firstly, heating a pot, pouring 50-60 parts of edible oil, adding 30-40 parts of thick broad-bean sauce, 8-15 parts of white sugar, 4-6 parts of ginger powder, 4-6 parts of garlic powder, 3-5 parts of chopped green onion and 2-3 parts of paprika after the edible oil is heated, stir-frying for 2-3 min, adding 60-80 parts of clear water, boiling, and then adding 4-8 parts of salt and 5-10 parts of chicken essence.
3. The preparation process of the health sauce braised meat according to claim 1, which is characterized in that: the thin steel chisel and the iron stick are sterilized and disinfected at high temperature before use.
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| CN1498550A (en) * | 2002-11-04 | 2004-05-26 | 刘玉峰 | Galangal spiced meat and prepn. method thereof |
| CN108402406A (en) * | 2018-03-02 | 2018-08-17 | 安徽省楚汉食品有限公司 | A kind of processing method of spiced beef |
| CN109452617A (en) * | 2018-12-03 | 2019-03-12 | 高密市雁王食品有限公司 | A kind of processing method of paste flavor foie gras meat pulp |
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2020
- 2020-11-17 CN CN202011282175.8A patent/CN112385784A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498550A (en) * | 2002-11-04 | 2004-05-26 | 刘玉峰 | Galangal spiced meat and prepn. method thereof |
| CN108402406A (en) * | 2018-03-02 | 2018-08-17 | 安徽省楚汉食品有限公司 | A kind of processing method of spiced beef |
| CN109452617A (en) * | 2018-12-03 | 2019-03-12 | 高密市雁王食品有限公司 | A kind of processing method of paste flavor foie gras meat pulp |
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Application publication date: 20210223 |