CN114098038A - Lump-shaped aged brine complete material - Google Patents
Lump-shaped aged brine complete material Download PDFInfo
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- CN114098038A CN114098038A CN202111476383.6A CN202111476383A CN114098038A CN 114098038 A CN114098038 A CN 114098038A CN 202111476383 A CN202111476383 A CN 202111476383A CN 114098038 A CN114098038 A CN 114098038A
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- white granulated
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- 239000012267 brine Substances 0.000 title claims abstract description 57
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 57
- 239000000463 material Substances 0.000 title claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 49
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 30
- 244000295724 Allium chinense Species 0.000 claims abstract description 23
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 238000004904 shortening Methods 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 241001127714 Amomum Species 0.000 claims abstract description 6
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 240000003889 Piper guineense Species 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 5
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000002773 nucleotide Substances 0.000 claims abstract description 5
- 239000001702 nutmeg Substances 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000012138 yeast extract Substances 0.000 claims abstract description 5
- 241000159443 Myrcia Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000000346 sugar Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims 1
- 229910052736 halogen Inorganic materials 0.000 claims 1
- 150000002367 halogens Chemical class 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 241000234314 Zingiber Species 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 5
- 239000004519 grease Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
- A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a block-shaped old brine complete material, and relates to the technical field of food brine materials. The blocky old brine complete material comprises oil, spices and edible essence: the oil material comprises the following raw materials in parts by weight: 50-70 parts of shortening, 40-55 parts of edible lard and 20-30 parts of edible chicken oil; the spice comprises the following raw materials in parts by mass: 2-5 parts of star anise, 2-4 parts of fennel, 5-7 parts of cassia bark, 2-4 parts of tsaoko amomum fruit, 1-3 parts of clove, 2-4 parts of angelica dahurica, 5-7 parts of pepper, 3-4 parts of nutmeg, 2-5 parts of myrcia, 15-40 parts of white granulated sugar, 17-19 parts of ginger, 17-19 parts of green Chinese onion, 10-15 parts of edible salt, 10-15 parts of monosodium glutamate and 15-20 parts of brewed soy sauce; the edible essence comprises the following raw materials in parts by mass: 8-10 parts of chicken extract, 4-6 parts of yeast extract, 2-3 parts of 5-nucleotide disodium and 1-3 parts of potassium sorbate. The brine raw material has rich mouthfeel by mixing and processing various raw materials, the marinated food is directly taken when the brine raw material is wanted to be eaten, the use is convenient, the flavor is excellent, and the brine raw material is suitable for the current fast-paced life.
Description
Technical Field
The invention relates to the technical field of food marinating materials, in particular to a block-shaped old brine complete material.
Background
The old brine raw material is a special seasoning for preparing the brine food, the general main preparation of old brine meat requires long-time seasoning exploration and collocation, and the special flavor brine raw material can be prepared.
The raw materials of the semi-finished old brine in the market at present are few, and the quality and the taste of the brine in the market can not be well guaranteed and the good flavor of the marinated meat can not be guaranteed in the process of marinating foods.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a block-shaped old brine complete material, and solves the problems of poor quality and taste and insufficient flavor of the existing brine raw materials.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the blocky old brine complete material comprises oil, spices and edible essence:
the oil material comprises the following raw materials in parts by weight: 50-70 parts of shortening, 40-55 parts of edible lard and 20-30 parts of edible chicken oil;
the spice comprises the following raw materials in parts by mass: 2-5 parts of star anise, 2-4 parts of fennel, 5-7 parts of cassia bark, 2-4 parts of tsaoko amomum fruit, 1-3 parts of clove, 2-4 parts of angelica dahurica, 5-7 parts of pepper, 3-4 parts of nutmeg, 2-5 parts of myrcia, 15-40 parts of white granulated sugar, 17-19 parts of ginger, 17-19 parts of green Chinese onion, 10-15 parts of edible salt, 10-15 parts of monosodium glutamate and 15-20 parts of brewed soy sauce;
the edible essence comprises the following raw materials in parts by mass: 8-10 parts of chicken extract, 4-6 parts of yeast extract, 2-3 parts of 5-nucleotide disodium and 1-3 parts of potassium sorbate.
The preparation process of the aged brine complete material comprises the following steps:
step one, putting shortening, edible lard and edible chicken oil into a pot for melting, after the oil temperature is raised to a third level, lifting and putting green Chinese onions into the pot for frying, frying ginger and green Chinese onions, and fishing out the green Chinese onions after the green Chinese onions lose water and become yellow;
secondly, putting the white granulated sugar into a pot, frying the white granulated sugar, stirring the white granulated sugar in the same direction after the white granulated sugar is completely melted, boiling the white granulated sugar initially to form large bubbles, gradually changing the large bubbles into uniform small bubbles after frying for 5-20 minutes, slowly changing the color of the white granulated sugar into reddish brown, and stopping frying when the small bubbles are uniform and compact to obtain fried sugar color;
step three, pouring the raw materials which are not used in the step one and the step two into an oil pan in sequence for frying, pouring the fried sugar color in the step two into the oil pan for mixing, and stopping heating after the oil pan is boiled to obtain a brine raw material;
and step four, pouring the brine raw material obtained in the step three into a filling machine for filling, conveying the filled brine raw material into a refrigerator for molding through a conveying belt, and performing vacuum packaging to obtain a finished brine raw material.
The temperature of the tertiary oil in the first step is 140-155 ℃.
And in the second step, the sugar color is fried by slow fire.
The temperature of the oil in the third step when boiling is 190-210 ℃.
The filling quality of the filling machine in the fourth step is 300 g, the marinated material after freezing is in a round or square shape, and the temperature of the refrigeration house is 5-15 ℃.
(III) advantageous effects
The invention provides a blocky aged brine complete material. The method has the following beneficial effects:
according to the invention, the shortening, the edible lard and the edible chicken oil are mixed with the aniseed, the fennel, the cassia bark, the tsaoko amomum fruit, the clove, the angelica dahurica, the pepper, the netmeg, the myrcia, the white granulated sugar, the ginger, the green Chinese onion, the edible salt, the monosodium glutamate, the brewed soy sauce and other raw materials and fried, so that the whole brine material can have a flavor with rich fragrance, the marinated meat can have good taste and fresh quality, the traditional mode of long-term stewing with small fire of brine is avoided, the whole brine material is in a fast shape after being cooled, and the marinated food is required to be directly taken for eating, and the instant fried chicken sauce is convenient to use, has excellent flavor, and is suitable for the current fast-paced life.
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 blocky old brine complete material which comprises oil, spices and edible essence:
the oil material comprises the following raw materials in parts by mass: the shortening is 50 parts of shortening, 40 parts of edible lard and 20 parts of edible chicken oil, wherein the shortening refers to solid grease which is formed by quenching and kneading refined animal and vegetable grease, hydrogenated oil or a mixture of the animal and vegetable grease and the hydrogenated oil, or solid or flowing grease products which are formed by not quenching and kneading. Shortening has processability such as plasticity and emulsifiability, is not suitable for direct eating, and is used for processing cakes, bread or fried foods, so that the shortening has good processability. The shortening has different properties and production processes, the shortening enables food to have good plasticity, the lard mainly comprises saturated high-grade fatty acid glyceride and unsaturated high-grade fatty acid glyceride, the content of the saturated high-grade fatty acid glyceride is higher, the lard can meet the characteristic that the whole brine material is cooled and solidified, the chicken oil is edible, the brine material can have good chicken flavor, the unsaturated fatty acid and sodium glutamate contained in the chicken oil can improve the flavor of the whole brine material, the whole brine material is better in flavor, and the flexible matching of the three kinds of oil can realize the very good flavor of the whole brine material;
the spice comprises the following raw materials in parts by mass: 2 parts of star anise, 2 parts of fennel, 5 parts of cassia bark, 2 parts of tsaoko amomum fruit, 1 part of clove, 2 parts of angelica dahurica, 5 parts of pepper, 3 parts of nutmeg, 2 parts of bay leaves, 15 parts of white granulated sugar, 17 parts of ginger, 17 parts of green Chinese onion, 10 parts of edible salt, 10 parts of monosodium glutamate and 15 parts of brewed soy sauce, through the combination and collocation of various fragrant raw materials, the fragrance of food can be excited when the food is marinated by the whole brine material, the food also has rich taste, and the food can be more favored by consumers due to the mixed matching of various fragrant elements;
the edible essence comprises the following raw materials in parts by mass: 8 parts of chicken extract, 4 parts of yeast extract, 2 parts of 5-nucleotide disodium and 1 part of potassium sorbate, can improve the taste and flavor of marinated food, and meanwhile, the spice is combined to stimulate the flavor mixing of the food, so that the taste among spices is integrated, and the taste is suitable for popular people.
The preparation process of the blocky old brine complete material comprises the following steps:
step one, melting shortening, edible lard and edible chicken oil in a pot, after the oil temperature is heated, lifting and putting green Chinese onions into the pot for frying, frying ginger and green Chinese onions, taking out the green Chinese onions after the green Chinese onions lose water and become yellow, exciting the fragrance of the green Chinese onions and the ginger, ensuring the flavor in the oil material and belonging to the rich oil material;
secondly, putting white granulated sugar into a pot for frying, stirring the white granulated sugar in the same direction after the white granulated sugar is completely melted, boiling the white granulated sugar initially to form large bubbles, gradually changing the large bubbles into uniform small bubbles after frying for 5 minutes, slowly changing the color of the white granulated sugar into reddish brown, stopping frying when the small bubbles are uniform and compact to obtain fried sugar color, frying the sugar color by using the white granulated sugar, enabling marinated food to have attractive color and luster, and realizing safer and greener food without using dyed traditional Chinese medicines and additives;
step three, pouring the raw materials which are not used in the step one and the step two into an oil pan in sequence for frying, pouring the fried sugar color in the step two into the oil pan for mixing, stopping heating after the oil pan is boiled to obtain a brine raw material, wherein the mixing of various raw materials ensures that the brine complete material has rich taste, and can thoroughly meet the requirement of rapid food processing;
pouring the brine raw material in the step three into a filling machine for filling, conveying the filled brine raw material into a refrigeration house for molding through a conveying belt, and performing vacuum packaging to obtain a finished brine raw material after molding, wherein the finished brine raw material is quantitatively packaged and is convenient to sell and transport.
The temperature of the tertiary oil in the step one is 150 ℃, the tertiary oil can excite the fragrance of the green onion and the ginger, and the green onion and the ginger can be ensured to enable the oil to have fragrant taste.
And in the second step, the sugar is fried by slow fire, so that the sugar is prevented from being burnt and is easy to color, and the color of subsequent food is ensured.
The temperature of the oil in the third step is 200 ℃ when the oil is boiled, so that the raw materials can be fried well to excite the fragrance of the raw materials.
The filling quality of the filling machine in the fourth step is 300 g, the marinated material is in a round or square shape after freezing, the temperature of the refrigeration house is 10 ℃, the standard quantitative packaging ensures that food is well transported and packaged, and the low temperature of the refrigeration house ensures that oil is well solidified.
Example two:
the embodiment of the invention provides a blocky old brine complete material which comprises oil, spices and edible essence:
the oil material comprises the following raw materials in parts by mass: 70 parts of shortening, 55 parts of edible lard and 30 parts of edible chicken oil;
the spice comprises the following raw materials in parts by mass: 5 parts of star anise, 4 parts of fennel, 7 parts of cassia bark, 4 parts of tsaoko amomum fruit, 3 parts of clove, 4 parts of angelica dahurica, 7 parts of pepper, 4 parts of nutmeg, 5 parts of bay leaves, 40 parts of white granulated sugar, 19 parts of ginger, 19 parts of green Chinese onion, 15 parts of edible salt, 15 parts of monosodium glutamate and 20 parts of brewed soy sauce;
the edible essence comprises the following raw materials in parts by mass: 10 parts of chicken extract, 6 parts of yeast extract, 3 parts of 5-nucleotide disodium and 1 part of potassium sorbate.
The preparation process of the blocky old brine complete material comprises the following steps:
step one, putting shortening, edible lard and edible chicken oil into a pot for melting, after the oil temperature is raised to a third level, lifting and putting green Chinese onions into the pot for frying, frying ginger and green Chinese onions, and fishing out the green Chinese onions after the green Chinese onions lose water and become yellow;
secondly, putting the white granulated sugar into a pot, frying the white granulated sugar, stirring the white granulated sugar in the same direction after the white granulated sugar is completely melted, boiling the white granulated sugar initially to form large bubbles, gradually changing the large bubbles into uniform small bubbles after frying for 20 minutes, slowly changing the color of the white granulated sugar into reddish brown, and stopping frying when the small bubbles are uniform and compact to obtain fried sugar color;
step three, pouring the raw materials which are not used in the step one and the step two into an oil pan in sequence for frying, pouring the fried sugar color in the step two into the oil pan for mixing, and stopping heating after the oil pan is boiled to obtain a brine raw material;
and step four, pouring the brine raw material obtained in the step three into a filling machine for filling, conveying the filled brine raw material into a refrigerator for molding through a conveying belt, and performing vacuum packaging to obtain a finished brine raw material.
The temperature of the tertiary oil in the first step is 155 ℃.
And in the second step, the sugar color is fried by slow fire.
The temperature at which the oil in step three boils is 210 degrees celsius.
The filling quality of the filling machine in the fourth step is 300 g, the marinated material is in a round or square shape after freezing, and the temperature of the refrigeration house is 15 ℃.
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 (6)
1. The blocky old brine complete material is characterized in that: comprises oil, spice and edible essence:
the oil material comprises the following raw materials in parts by weight: 50-70 parts of shortening, 40-55 parts of edible lard and 20-30 parts of edible chicken oil;
the spice comprises the following raw materials in parts by mass: 2-5 parts of star anise, 2-4 parts of fennel, 5-7 parts of cassia bark, 2-4 parts of tsaoko amomum fruit, 1-3 parts of clove, 2-4 parts of angelica dahurica, 5-7 parts of pepper, 3-4 parts of nutmeg, 2-5 parts of myrcia, 15-40 parts of white granulated sugar, 17-19 parts of ginger, 17-19 parts of green Chinese onion, 10-15 parts of edible salt, 10-15 parts of monosodium glutamate and 15-20 parts of brewed soy sauce;
the edible essence comprises the following raw materials in parts by mass: 8-10 parts of chicken extract, 4-6 parts of yeast extract, 2-3 parts of 5-nucleotide disodium and 1-3 parts of potassium sorbate.
2. The preparation process of the blocky old brine complete material according to claim 1, which is characterized in that: the method comprises the following steps:
step one, putting shortening, edible lard and edible chicken oil into a pot for melting, after the oil temperature is raised to a third level, lifting and putting green Chinese onions into the pot for frying, frying ginger and green Chinese onions, and fishing out the green Chinese onions after the green Chinese onions lose water and become yellow;
secondly, putting the white granulated sugar into a pot, frying the white granulated sugar, stirring the white granulated sugar in the same direction after the white granulated sugar is completely melted, boiling the white granulated sugar initially to form large bubbles, gradually changing the large bubbles into uniform small bubbles after frying for 5-20 minutes, slowly changing the color of the white granulated sugar into reddish brown, and stopping frying when the small bubbles are uniform and compact to obtain fried sugar color;
step three, pouring the raw materials which are not used in the step one and the step two into an oil pan in sequence for frying, pouring the fried sugar color in the step two into the oil pan for mixing, and stopping heating after the oil pan is boiled to obtain a brine raw material;
and step four, pouring the brine raw material obtained in the step three into a filling machine for filling, conveying the filled brine raw material into a refrigerator for molding through a conveying belt, and performing vacuum packaging to obtain a finished brine raw material.
3. The preparation process of the blocky old brine complete material according to claim 2, which is characterized in that: the temperature of the tertiary oil in the first step is 140-155 ℃.
4. The preparation process of the blocky old brine complete material according to claim 2, which is characterized in that: and in the second step, the sugar color is fried by slow fire.
5. The preparation process of the blocky old brine complete material according to claim 2, which is characterized in that: the temperature of the oil in the third step when boiling is 190-210 ℃.
6. The whole chunk brine concentrate of claim 1, wherein: the filling quality of the filling machine in the fourth step is 100-500 g, the halogen material after freezing is in a round or square shape, and the temperature of the refrigeration house is 5-15 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111476383.6A CN114098038A (en) | 2021-12-06 | 2021-12-06 | Lump-shaped aged brine complete material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111476383.6A CN114098038A (en) | 2021-12-06 | 2021-12-06 | Lump-shaped aged brine complete material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114098038A true CN114098038A (en) | 2022-03-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111476383.6A Withdrawn CN114098038A (en) | 2021-12-06 | 2021-12-06 | Lump-shaped aged brine complete material |
Country Status (1)
| Country | Link |
|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
-
2021
- 2021-12-06 CN CN202111476383.6A patent/CN114098038A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
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