CN113424940A - Composite nutrient braised sauce - Google Patents
Composite nutrient braised sauce Download PDFInfo
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- CN113424940A CN113424940A CN202110746750.3A CN202110746750A CN113424940A CN 113424940 A CN113424940 A CN 113424940A CN 202110746750 A CN202110746750 A CN 202110746750A CN 113424940 A CN113424940 A CN 113424940A
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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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a composite nutritional braised sauce which is prepared from the following raw materials in parts by weight: 100 portions of vanilla fine powder, 2500 portions of 1500 portions of water, 600 portions of soybean paste, 200 portions of thick broad-bean paste, 400 portions of salt, 800 portions of 600 portions of salt, 30-50 portions of white sugar, 15-20 portions of rock sugar, 20-30 portions of chicken essence, 20-30 portions of monosodium glutamate, 400 portions of yellow wine, 500 portions of yeast extract, 2000 portions of old soy sauce, 4000 portions of raw soy sauce, 5000 portions of green onion, 30-80 portions of green onion and 30-80 portions of ginger. Has the advantages that: according to the invention, after the braising juice is decocted at a high temperature, all substances are subjected to chemical reaction, the effects of freshness improvement and color enhancement are obvious, the mutton smell and the fishy smell of animals can be effectively removed, and the delicate flavor and the fragrance of the meat are restored; eating the braising juice can condition intestines and stomach, promote digestion, eliminate indigestion, increase appetite, warm middle-jiao, dispel cold, warm channel and stop diarrhea.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to composite nutritional braised sauce.
Background
The braised dish is a popular flavor dish, soy sauce, sugar, spice and the like are needed when the braised dish is made, the ingredients are prepared while the braised dish is made, the preparation is very troublesome, and the ordinary family is limited by the making technology, so that the taste of the braised dish is not influenced. Along with the improvement of the living standard of people, the working efficiency is accelerated, and the convenience and the rapidness of nutrition are more emphasized in the aspect of living diet. Therefore, it is very necessary to make the seasoning for making braised dishes into a simple product.
Disclosure of Invention
The invention aims to solve the problems and provide the composite nutrient braised sauce.
The invention realizes the purpose through the following technical scheme:
a composite nutritional braised sauce is composed of the following raw materials in parts by weight: 100-200 parts of vanilla fine powder, 1500-2500 parts of water, 400-600 parts of soybean paste, 200-400 parts of thick broad-bean sauce, 800 parts of salt, 30-50 parts of white sugar, 15-20 parts of rock sugar, 20-30 parts of chicken essence, 20-30 parts of flavoring essence, 200-400 parts of yellow wine, 500 parts of yeast extract, 2000-4000 parts of dark soy sauce, 2000-5000 parts of light soy sauce, 30-80 parts of green onion and 30-80 parts of ginger.
Further, the feed additive is composed of the following raw materials in parts by weight: 100 parts of vanilla powder, 1500 parts of water, 460 parts of soybean paste, 220 parts of thick broad-bean sauce, 620 parts of salt, 32 parts of white sugar, 15 parts of rock candy, 20 parts of chicken essence, 20 parts of taste essence, 230 parts of yellow wine, 350 parts of yeast extract, 2000 parts of dark soy sauce, 2000 parts of light soy sauce, 70 parts of green onion and 70 parts of ginger.
Further, the feed additive is composed of the following raw materials in parts by weight: 150 parts of vanilla powder, 1800 parts of water, 500 parts of soybean paste, 300 parts of thick broad-bean sauce, 700 parts of salt, 40 parts of white sugar, 20 parts of rock candy, 25 parts of chicken essence, 25 parts of taste essence, 300 parts of yellow rice wine, 400 parts of yeast extract, 2500 parts of dark soy sauce, 2700 parts of light soy sauce, 50 parts of green onion and 50 parts of ginger.
Further, the feed additive is composed of the following raw materials in parts by weight: 200 parts of vanilla powder, 2500 parts of water, 600 parts of soybean paste, 400 parts of thick broad-bean sauce, 800 parts of salt, 50 parts of white sugar, 18 parts of rock sugar, 30 parts of chicken essence, 30 parts of taste essence, 400 parts of yellow wine, 480 parts of yeast extract, 3000 parts of dark soy sauce, 3500 parts of light soy sauce, 30 parts of green onion and 30 parts of ginger.
Further, the fine spice powder consists of the following raw materials in parts by weight: 8-15 parts of star anise, 5-8 parts of cinnamon, 8-15 parts of dried ginger, 5-8 parts of dried orange peel, 3-5 parts of round cardamom and 3-5 parts of nutmeg.
Further, the preparation method of the composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking the fine vanilla powder in parts by weight, adding water, soybean paste and broad bean paste, mixing, decocting with slow fire for 2 hours, and cooling and filtering residues;
step three: adding salt, white sugar, crystal sugar, chicken essence, taste essence and yellow wine into the soup obtained in the step two, uniformly stirring, decocting for 30 minutes with slow fire, adding the yeast extract after all substances are fully dissolved, decocting for 3 hours with slow fire, and cooling for later use;
step four: and (4) adding salt, dark soy sauce, light soy sauce, shallot, ginger and yellow wine into the thick soup obtained in the step three, fully stirring uniformly, and then carrying out vacuum packaging and storage.
The medicinal material efficacy analysis of the invention is as follows:
octagonal: warm in nature, pungent in flavor; entering liver, kidney, spleen and stomach meridians; can be used for treating abdominal pain due to cold hernia, cold pain of waist and knee, emesis due to stomach cold, abdominal pain, and tinea pedis due to cold dampness; has remarkable effects on treating small intestine qi falling, hernia falling, waist heavy stabbing and swelling, waist diseases such as thorns, constipation, abdominal distension such as tympanites, short breath, wind-toxin and dampness, chronic infectious disease sores, purple skin and flesh, pus damage, weakness in walking, dry heat of skin and flesh and the like; the star anise is one of the most common seasoning materials, and can be used for cooking a plurality of delicious dishes; the main component of the star anise is fennel oil which can stimulate gastrointestinal neurovascular, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is beneficial to relieving spasm and pain; the anethole can promote the maturation of bone marrow cells and release the bone marrow cells into peripheral blood, has obvious effect of increasing leucocytes, mainly increases neutrophil granulocytes, and can be used for leukopenia;
cinnamon: pungent, sweet, warm and strong fragrance; invigorating primordial yang, warming spleen and stomach, removing cold accumulation, promoting blood circulation, removing blood stasis, dredging collaterals, relieving pain, warming channels, and relieving diarrhea; is not suitable for patients with constipation and hemorrhoid, and pregnant women; the dosage is not too much, and the food is not suitable for temporary consumption, and the food is not suitable for eating when getting damp and mildewed.
Dried ginger: pungent and warm flavor; spleen and stomach meridians entered; the functional indications are as follows: inducing sweat, relieving exterior syndrome, warming spleen and stomach, dispelling cold, restoring yang, dredging collaterals, warming lung and kidney; is an essential product for family cold and common cold; it is contraindicated for patients with yin deficiency, internal heat, blood dryness and recklessly flow; can be used as flavoring agent, and has functions of flavoring and suppressing fishy smell;
dried orange peel: pungent and bitter with warm nature; spleen, stomach and lung meridians entered; the efficacy is as follows: regulating qi-flowing, eliminating dampness and phlegm, inducing diuresis and relaxing bowels; the main treatment is as follows: incoordination between spleen and stomach, abdominal distention and pain, anorexia, emesis, lung obstruction, cough, excessive phlegm, chest distress, dizziness, giddiness, edema, dysuresia, constipation, acute mastitis, skin sore, tinea, toxic fish and crab, and alcoholic intoxication; can be used as flavoring agent for flavoring, pressing fishy smell, and removing odor;
round cardamom: pungent and warm in property, strong in smell, eliminating dampness and relieving oppression, promoting qi circulation, warming middle warmer, stimulating appetite, and resolving food stagnation; is a good material for cooking, marinating and pickling dishes and a necessary product for lobster seasonings;
nutmeg: pungent and warm in nature; spleen, stomach and large intestine meridians entered; the functional indications are as follows: can be used for treating deficiency-cold of spleen and stomach, chronic diarrhea, abdominal distention and pain, anorexia and emesis, and has effects of warming spleen and stomach, activating qi-flowing, strengthening intestine, relieving diarrhea, relieving alcoholism, and resolving food stagnation; the seasoning can remove the smell and increase the spicy flavor for preparing the sauced meat.
The invention has the beneficial effects that: according to the invention, after the braising juice is decocted at a high temperature, all substances are subjected to chemical reaction, the freshness-improving and color-enhancing effects are obvious, the smell of the mutton of animals can be effectively eliminated, and the freshness and smell of the meat are reduced; eating the braising juice can condition intestines and stomach, promote digestion, eliminate indigestion, increase appetite, warm middle-jiao, dispel cold, warm channel and stop diarrhea; the braising juice produced by the method can be stored for a long time, can be made into a product which can be directly used, can be directly added into food materials during use, does not need to add any other taste-regulating products, and has the advantages of good color and taste of the cooked braising dish, fragrance of the teeth of the mouth and convenient use.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood 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.
A composite nutritional braised sauce is composed of the following raw materials in parts by weight: 100-200 parts of vanilla fine powder, 1500-2500 parts of water, 400-600 parts of soybean paste, 200-400 parts of thick broad-bean sauce, 800 parts of salt, 30-50 parts of white sugar, 15-20 parts of rock sugar, 20-30 parts of chicken essence, 20-30 parts of flavoring essence, 200-400 parts of yellow wine, 500 parts of yeast extract, 2000-4000 parts of dark soy sauce, 2000-5000 parts of light soy sauce, 30-80 parts of green onion and 30-80 parts of ginger.
Preferably, the fine spice powder consists of the following raw materials in parts by weight: 8-15 parts of star anise, 5-8 parts of cinnamon, 8-15 parts of dried ginger, 5-8 parts of dried orange peel, 3-5 parts of round cardamom and 3-5 parts of nutmeg.
A preparation method of composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking the fine vanilla powder in parts by weight, adding water, soybean paste and broad bean paste, mixing, decocting with slow fire for 2 hours, and cooling and filtering residues;
step three: adding salt, white sugar, crystal sugar, chicken essence, taste essence and yellow wine into the soup obtained in the step two, uniformly stirring, decocting for 30 minutes with slow fire, adding the yeast extract after all substances are fully dissolved, decocting for 3 hours with slow fire, and cooling for later use;
step four: and (4) adding salt, dark soy sauce, light soy sauce, shallot, ginger and yellow wine into the thick soup obtained in the step three, fully stirring uniformly, and then carrying out vacuum packaging and storage.
The first embodiment is as follows:
a composite nutritional braised sauce is composed of the following raw materials in parts by weight: 100 parts of vanilla powder, 1500 parts of water, 460 parts of soybean paste, 220 parts of thick broad-bean sauce, 620 parts of salt, 32 parts of white sugar, 15 parts of rock candy, 20 parts of chicken essence, 20 parts of taste essence, 230 parts of yellow wine, 350 parts of yeast extract, 2000 parts of dark soy sauce, 2000 parts of light soy sauce, 70 parts of green onion and 70 parts of ginger.
Preferably, the fine spice powder consists of the following raw materials in parts by weight: 8 parts of star anise, 8 parts of cinnamon, 8 parts of dried ginger, 8 parts of dried orange peel, 3 parts of round cardamom and 3 parts of nutmeg.
A preparation method of composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking 100 parts of vanilla powder, adding 1500 parts of water, 460 parts of soybean paste and 220 parts of broad bean paste, mixing, decocting with slow fire for 2 hours, cooling and filtering residues;
step three: adding 400 parts of salt, 32 parts of white sugar, 15 parts of rock sugar, 20 parts of chicken essence, 20 parts of taste essence and 200 parts of yellow wine into the base soup obtained in the step two, uniformly stirring, decocting for 30 minutes with slow fire, adding 350 parts of yeast extract after all substances are fully dissolved, decocting for 3 hours with slow fire, and cooling for later use;
step four: and taking 1000 parts of the thick soup obtained in the step three, adding 220 parts of salt, 2000 parts of dark soy sauce, 2000 parts of light soy sauce, 70 parts of green onion, 70 parts of ginger and 30 parts of yellow wine, fully stirring uniformly, and then carrying out vacuum packaging and storage.
Under the condition of not adding any flavouring, according to 1000g of food materials of chicken essence, pork, beef and mutton, fish, shrimp and fresh meat vegetables, 40g of the braising juice can be added to prepare the braising vegetable with good color and smell, long smell and taste retention in the mouth.
Example two:
a composite nutritional braised sauce is composed of the following raw materials in parts by weight: 150 parts of vanilla powder, 1800 parts of water, 500 parts of soybean paste, 300 parts of thick broad-bean sauce, 700 parts of salt, 40 parts of white sugar, 20 parts of rock candy, 25 parts of chicken essence, 25 parts of taste essence, 300 parts of yellow rice wine, 400 parts of yeast extract, 2500 parts of dark soy sauce, 2700 parts of light soy sauce, 50 parts of green onion and 50 parts of ginger.
Preferably, the fine spice powder consists of the following raw materials in parts by weight: 10 parts of star anise, 6 parts of cinnamon, 10 parts of dried ginger, 6 parts of dried orange peel, 4 parts of round cardamom and 4 parts of nutmeg.
A preparation method of composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking 150 parts of fine vanilla powder, adding 1800 parts of water, 500 parts of soybean paste and 300 parts of broad bean paste, mixing, decocting with slow fire for 2 hours, and cooling and filtering residues;
step three: adding 375 parts of salt, 34 parts of white sugar, 18 parts of rock sugar, 23 parts of chicken essence, 25 parts of taste essence and 280 parts of yellow wine into the soup obtained in the step two, uniformly stirring, decocting with slow fire for 30 minutes, adding 400 parts of yeast extract after all substances are fully dissolved, decocting with slow fire for 3 hours, and cooling for later use;
step four: and (3) adding 188 parts of salt, 2100 parts of dark soy sauce, 2700 parts of light soy sauce, 50 parts of green onion, 50 parts of ginger and 20 parts of yellow wine into 1100 parts of the thick soup obtained in the step three, fully stirring uniformly, and then carrying out vacuum packaging and storage.
Under the condition of not adding any flavouring, according to 1000g of food materials of chicken essence, pork, beef and mutton, fish, shrimp and fresh meat vegetables, 40g of the braising juice can be added to prepare the braising vegetable with good color and smell, long smell and taste retention in the mouth.
Example three:
the composite nutrient braised sauce consists of the following raw materials in parts by weight: 200 parts of vanilla powder, 2500 parts of water, 600 parts of soybean paste, 400 parts of thick broad-bean sauce, 800 parts of salt, 50 parts of white sugar, 18 parts of rock sugar, 30 parts of chicken essence, 30 parts of taste essence, 400 parts of yellow wine, 480 parts of yeast extract, 3000 parts of dark soy sauce, 3500 parts of light soy sauce, 30 parts of green onion and 30 parts of ginger.
Preferably, the fine spice powder consists of the following raw materials in parts by weight: 15 parts of star anise, 5 parts of cinnamon, 15 parts of dried ginger, 5 parts of dried orange peel, 5 parts of round cardamom and 5 parts of nutmeg.
A preparation method of composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking 200 parts of fine vanilla powder, adding 2500 parts of water, 600 parts of soybean paste and 400 parts of broad bean paste, mixing, decocting with slow fire for 2 hours, and cooling and filtering residues;
step three: adding 520 parts of salt, 50 parts of white sugar, 18 parts of rock sugar, 30 parts of chicken essence, 30 parts of taste essence and 300 parts of yellow wine into the base soup obtained in the step two, uniformly stirring, decocting for 30 minutes with slow fire, adding 480 parts of yeast extract after all substances are fully dissolved, decocting for 3 hours with slow fire, and cooling for later use;
step four: and taking 1800 parts of the thick soup obtained in the step three, adding 280 parts of salt, 3000 parts of dark soy sauce, 3500 parts of light soy sauce, 30 parts of green onion, 30 parts of ginger and 100 parts of yellow wine, fully stirring uniformly, and then carrying out vacuum packaging and storage.
Under the condition of not adding any flavouring, according to 1000g of food materials of chicken essence, pork, beef and mutton, fish, shrimp and fresh meat vegetables, 40g of the braising juice can be added to prepare the braising vegetable with good color and smell, long smell and taste retention in the mouth.
CNAS detection is carried out on the braising juice produced in the second embodiment, the content of energy, protein, fat, carbohydrate and sodium (Na) in the sample is determined according to GB 28050-:
TABLE 1
CNAS detection is carried out on the braising juice produced in the second embodiment, and the following items are determined for the sample according to GB 2760-: benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid juice), saccharin sodium, allura red, lemon yellow, sunset yellow, erythrosine, brilliant blue, dehydroacetic acid, sodium cyclamate (sodium cyclamate), and the specific detection results are shown in table 2:
TABLE 2
Remarking: (1)1 mg/kg-1 ppm-0.0001%;
(2) item no longer within CNAS authentication capability;
(3) detection limit: benzoic acid and its sodium salt, sorbic acid and its potassium salt, sodium saccharin: 0.005g/kg, lemon yellow, sunset yellow: 0.5mg/kg, brilliant blue: 1.0mg/kg, allura red: 2.5mg/kg, dehydroacetic acid: 0.002g/kg, sodium cyclamate: 0.010 g/kg.
And (4) detection conclusion:
the sample is tested, the tested project meets the specified requirements of the GB 2760-. The foregoing illustrates and describes the principles, general features, and advantages of the present invention. 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.
Claims (6)
1. A composite nutrient braised sauce is characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: 100 portions of vanilla fine powder, 2500 portions of 1500 portions of water, 600 portions of soybean paste, 200 portions of thick broad-bean paste, 400 portions of salt, 800 portions of 600 portions of salt, 30-50 portions of white sugar, 15-20 portions of rock sugar, 20-30 portions of chicken essence, 20-30 portions of monosodium glutamate, 400 portions of yellow wine, 500 portions of yeast extract, 2000 portions of old soy sauce, 4000 portions of raw soy sauce, 5000 portions of green onion, 30-80 portions of green onion and 30-80 portions of ginger.
2. The composite nutrient braised sauce in accordance with claim 1, wherein: the composition is characterized by comprising the following raw materials in parts by weight: 100 parts of vanilla powder, 1500 parts of water, 460 parts of soybean paste, 220 parts of thick broad-bean sauce, 620 parts of salt, 32 parts of white sugar, 15 parts of rock candy, 20 parts of chicken essence, 20 parts of monosodium glutamate, 230 parts of yellow wine, 350 parts of yeast extract, 2000 parts of dark soy sauce, 2000 parts of light soy sauce, 70 parts of green onion and 70 parts of ginger.
3. The composite nutrient braised sauce in accordance with claim 1, wherein: the composition is characterized by comprising the following raw materials in parts by weight: 150 parts of vanilla powder, 1800 parts of water, 500 parts of soybean paste, 300 parts of thick broad-bean sauce, 700 parts of salt, 40 parts of white sugar, 20 parts of rock candy, 25 parts of chicken essence, 25 parts of monosodium glutamate, 300 parts of yellow wine, 400 parts of yeast extract, 2500 parts of dark soy sauce, 2700 parts of light soy sauce, 50 parts of green onion and 50 parts of ginger.
4. The composite nutrient braised sauce in accordance with claim 1, wherein: the composition is characterized by comprising the following raw materials in parts by weight: 200 parts of vanilla powder, 2500 parts of water, 600 parts of soybean paste, 400 parts of thick broad-bean paste, 800 parts of salt, 50 parts of white sugar, 18 parts of rock sugar, 30 parts of chicken essence, 30 parts of monosodium glutamate, 400 parts of yellow wine, 480 parts of yeast extract, 3000 parts of dark soy sauce, 3500 parts of light soy sauce, 30 parts of green onion and 30 parts of ginger.
5. The composite nutrient braised sauce in accordance with any one of claims 1-4, wherein: the fine spice powder consists of the following raw materials in parts by weight: 8-15 parts of star anise, 5-8 parts of cinnamon, 8-15 parts of dried ginger, 5-8 parts of dried orange peel, 3-5 parts of round cardamom and 3-5 parts of nutmeg.
6. The composite nutrient braised sauce in accordance with claim 1, wherein: the preparation method of the composite nutrient braised sauce comprises the following steps:
the method comprises the following steps: drying the aniseed, the cinnamon, the dried ginger, the dried orange peel, the cardamom and the nutmeg in parts by weight, grinding into fine powder, and uniformly stirring to prepare fine vanilla powder for later use;
step two: taking the fine vanilla powder in parts by weight, adding water, soybean paste and broad bean paste, mixing, decocting with slow fire for 2 hours, and cooling and filtering residues;
step three: adding salt, white sugar, rock sugar, chicken essence, monosodium glutamate and yellow wine into the soup stock obtained in the step two, uniformly stirring, decocting for 30 minutes with slow fire, adding the yeast extract after all substances are fully dissolved, decocting for 3 hours with slow fire, and cooling for later use;
step four: and (4) adding salt, dark soy sauce, light soy sauce, shallot, ginger and yellow wine into the thick soup obtained in the step three, fully stirring uniformly, and then carrying out vacuum packaging and storage.
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