CN1207985C - Gravy production method for processing meat product - Google Patents

Abstract

The present invention relates to a food processing technique, particularly to a gravy production method for processing meat products. The method has a spice formula which comprises 2.36 to 3.94 of aniseed, 2.36 to 3.54 of cassia bark, 0.79 to 1.57 of clove, 1.18 to 1.97 of tsaoko fructus, 1.57 to 1.97 of dried orange peel, 1.57 to 2.36 of prickly ash peel, 2.36 to 3.15 of rose pelargonium herb, 0.79 to 1.57 of licorice root, 1.97 to 2.76 of grosvenor momordica fruit, 2.36 to 3.15 of fennel, 5.51 to 7.48 of white pepper granule, 2.36 to 3.15 of lentinus edodes seed, 3.15 to 4.33 of rhizoma kaempferiae, 58.27 to 59.87 of alpiniae galangae rhizoma, 3.15 to 3.94 of nutmeg, 1.18 to 1.57 of trichome herb and 1.18 to 1.57 of white amomum. The proportion of freshness enhancement material to water is that the freshness enhancement material which is composed of 3 to 3.5kg of old hen, 2 to 2.5kg of brisket pork, 3 to 4kg of pork chop and 1.5kg of Jinhua ham is added to 100kg of water. The method makes gravy cost largely reduced, and the gravy color of a finished product forms milky. The gravy has a heavy fragrant style. Compared with traditional gravy, the gravy has fresh and delicious taste. Meat products which are processed by the gravy are favorable to the warm and the cultivation of the stomach and the improvement of digestion functions.

Description

The gravy production method that is used for processing meat product

Technical field:

The present invention relates to foods processing technique, particularly a kind of gravy production method that is used for processing meat product.

Background technology:

In the process of meat products, the bittern stew in soy sauce is its essential processing step, and bittern is the key of decision finished product meat products color.Though traditional bittern taste still can because the raw material of its spice gives the hyperchromic constituent content of finished product bittern too high in constituting, so finished product bittern color is denseer, thereby causes color dark excessively for the meat products of stew in soy sauce.Simultaneously, the raw material of this spice also contains the higher raw material components of cost in constituting, and also causes finished product bittern cost too high, and then has improved the selling price of finished product meat products, has influenced market purchasing power.

Summary of the invention:

The purpose of this invention is to provide and a kind ofly can embody the delicious taste of traditional bittern, again finished product bittern color is creamy white and has the gravy production method that is used for processing meat product of Luzhou-flavor.

The technical scheme that realizes the foregoing invention purpose is: this method step comprises the preparation spice, boil and increase bright soup, the bright soup that increases that boils is carried out seasoning, transferring an amount of perfumery oil of adding in the bright soup that increases of distinguishing the flavor of with condiment product.

A, the preparation spice: this spice is made up of following raw materials by weight percent: anistree 2.36～3.94, cassia bark 2.36～3.54, cloves 0.79～1.57, SEMEN TSAOKO 1.18～1.97, dried orange peel 1.57～1.97, Chinese prickly ash 1.57～2.36, spiceleaf 2.36～3.15, Radix Glycyrrhizae 0.79～1.57, Momordica grosvenori 1.97～2.76, fennel seeds 2.36～3.15, white pepper grain 5.51～7.48, WuQian Seed(SIC) 2.36～3.15, kaempferia galamga 3.15～4.33, south ginger 58.27～59.87, meat bandit 3.15～3.94, Lemongrass 1.18～1.57, white bandit 1.18～1.57;

B, boil and increase bright soup: this increases bright soup and is made up of the raw material of following weight ratio: 100kg water adds groove meat before 3-3.5kg one's old mother chicken, the 2-2.5kg pig, 3-4kg pig ear of maize bone, 1.5kg Jinhua ham;

C, the bright soup that increases that boils is carried out seasoning with condiment product: go into the condiment product of forming by following raw materials according by boiling the bright Tonga of increasing of 100kg water: salt 1.5kg, monosodium glutamate 1kg, rock sugar 2kg, chicken powder 0.5kg, light soy sauce 1kg, dark soy sauce 0.5kg, yellow rice wine 0.25kg, Thailand fish sauce 0.25kg, Luzhou-flavor high spirit 0.25kg;

D, increased an amount of perfumery oil of addings in the bright soup what transferring flavor: the preparation method of this perfumery oil is: with salad oil that green onion, ginger, garlic, onion, caraway is fried together to being yellow earlier, again it is pulled out with cloth and wrap, pour into the salad oil of remainder then and transferred increasing in the bright soup of distinguishing the flavor of.

The finished product bittern of making according to technique scheme is given hyperchromic component and the higher raw material components of cost of finished product bittern owing to reduce and reduced the spice raw material in constituting, and therefore makes finished product bittern color become milky and has reduced finished product bittern cost.Owing to boil the density that the raw material proportioning that increases bright soup has paid attention to increasing bright soup, and carry out effective seasoning and add an amount of perfumery oil to increasing bright soup, therefore make finished product bittern have the Luzhou-flavor style, to compare its taste more delicious with traditional bittern.In addition, contain some warm nature drug components in the above-mentioned spice raw material, this helps warm stomach nourishing the stomach, improves digestive function.

The specific embodiment:

Preparation method below by a specific embodiment explanation bittern of the present invention.

The step of this method is:

The preparation of a, spice.The raw material components and the percentage by weight of this spice are: anise 3.15, cassia bark 2.95, cloves 1.18, SEMEN TSAOKO 1.57, dried orange peel 1.77, Chinese prickly ash 1.97, spiceleaf 2.76, Radix Glycyrrhizae 1.18, Momordica grosvenori 2.36, fennel seeds 2.76, white pepper grain 6.50, WuQian Seed(SIC) 2.76, kaempferia galamga 3.74, southern ginger 59.05, meat bandit 3.54, Lemongrass 1.38, white bandit 1.38.Weigh above-mentioned raw materials by this prescription, be respectively: anistree 40g, cassia bark 37.5g, cloves 15g, SEMEN TSAOKO 20g, dried orange peel 22.5g, Chinese prickly ash 25g, spiceleaf 35g, Radix Glycyrrhizae 15g, Momordica grosvenori 30, fennel seeds 35g, white pepper grain 82.5g, WuQian Seed(SIC) 35g, kaempferia galamga 47.5g, southern ginger 75kg, meat bandit 45g, Lemongrass 17.5g, white bandit 175g add up to 1270g.These spices are put into clear water soak and to pull out after 30 minutes and to leach moisture standby, the purpose of immersion is sand or other foul that adheres on the raw material in order to remove, and can reduce the taste of traditional Chinese medicine of drug ingedient.

B, boil and increase bright soup.Boiling when increasing bright soup, its proportioning that increases bright material and water is: 100kg water adds by increasing of forming of groove meat, 3-4kg pig ear of maize bone, 1.5kg Jinhua ham before 3-3.5kg one's old mother chicken, the 2-2.5kg pig is bright expects.According to this raw material proportioning, and corresponding above-mentioned 1270g spice raw material should weigh: 100kg water, and groove meat before the 3-3.5kg one's old mother chicken, 2-2.5kg pig, the 3-4kg swine bone, the 1.5kg Jinhua ham is standby.This is increased put into the pot that fills 100kg water after bright material cleans up, first big fire is boiled, and uses little fire then instead, put into again green onion 1kg, fresh ginger 1kg, cooking wine a little, stew 10 hours, soup is leached (about 80kg soup that is left after stewing 10 hours) with husky cloth.With filter good soup be placed on fire go up boiled after, put into the above-mentioned spice that wraps up with husky cloth, use little fire instead and boil after 20 minutes and promptly begin seasoning.

C, the bright soup that increases that boils is carried out seasoning with condiment product.Go into the condiment product of forming by following raw materials according by boiling the bright Tonga of increasing of 100kg water: salt 1.5kg, monosodium glutamate 1kg, rock sugar 2kg, chicken powder 0.5kg, light soy sauce 1kg, dark soy sauce 0.5kg, yellow rice wine 0.25kg, Thailand fish sauce 0.25kg, Luzhou-flavor high spirit 0.25kg.Successively with increasing in the bright soup of boiling in this condiment product input pot, and stir.By local custom, the addition of salt and rock sugar is suitable for suitable with mouthfeel.

D, increased an amount of perfumery oil of adding in the bright soup what transferring flavor, the preparation method of this perfumery oil is: with salad oil that green onion, ginger, garlic, onion, caraway is fried together to being yellow earlier, again it is pulled out with cloth and wrap, pour modulated the increasing in the bright soup of distinguishing the flavor of that cross into the salad oil of remainder then.After continuing to boil about 2 hours with little fire, the truce gustation can make delicious flavour of the present invention, color is creamy white and have the bittern that is used for processing meat product of Luzhou-flavor.

By the gravy production method of the invention described above, the raw material components of its spice and percentage by weight and each raw material that weighs by this percentage by weight can also be as shown in the table.

Spice composition of raw materials table

Material name	Prescription one		Prescription two		Prescription three
							Degree	Weight g	Degree	Weight g	Degree	Weight g
	Anistree	2.36	?30	?3.94	?50	?3.l5							?40
Cassia bark							3.54	?45	?2.36	?30	?2.76	?35
	Cloves	1.57	?20	?0.79	?10	?1.18							?15
SEMEN TSAOKO							1.18	?15	?1.97	?25	?1.57	?20
	Dried orange peel	1.57	?20	?1.97	?25	?1.97							?25
Chinese prickly ash							1.57	?20	?2.36	?30	?1.97	?25
	Spiceleaf	3.15	?40	?2.36	?30	?2.76							?35
Hay							0.79	?10	?1.57	?20	?1.18	?15
	Momordica grosvenori	2.76	?35	?1.97	?25	?2.36							?30
Fennel seeds							2.36	?30	?3.15	?40	?2.76	?35
	White pepper	7.48	?95	?5.51	?70	?6.29							?80
WuQian Seed(SIC)							2.36	?30	?3.15	?40	?2.76	?35
	Kaempferia galamga	3.15	?40	?4.33	?55	?3.94							?50
South ginger							59.87	?760	?58.27	?740	?59.05	?750
	Nutmeg	3.15	?40	?3.94	?50	?3.54							?45
Lemongrass							1.57	?20	?1.18	?15	?1.26	?16
	Cool in vain	1.57	?20	?1.18	?15	?1.50							?19
Add up to							100	?1270	?100	1270	?100	?1270

Claims (1)

1, a kind of gravy production method that is used for processing meat product, this method step is:

A, the preparation spice: this spice is made up of following raw materials by weight percent: anistree 2.36～3.94, cassia bark 2.36～3.54, cloves 0.79～1.57, SEMEN TSAOKO 1.18～1.97, dried orange peel 1.57～1.97, Chinese prickly ash 1.57～2.36, spiceleaf 2.36～3.15, Radix Glycyrrhizae 0.79～1.57, Momordica grosvenori 1.97～2.76, fennel seeds 2.36～3.15, white pepper grain 5.51～7.48, WuQian Seed(SIC) 2.36～3.15, kaempferia galamga 3.15～4.33, south ginger 58.27～59.87, meat bandit 3.15～3.94, Lemongrass 1.18～1.57, white bandit 1.18～1.57;

B, boil and increase bright soup: this increases bright soup and is made up of the raw material of following weight ratio: 100kg water adds groove meat before 3-3.5kg one's old mother chicken, the 2-2.5kg pig, 3-4kg pig rod in bone, 1.5kg Jinhua ham;

C, the bright soup that increases that boils is carried out seasoning with condiment product: go into the condiment product of forming by following raw materials according by boiling the bright Tonga of increasing of 100kg water: salt 1.5kg, monosodium glutamate 1kg, rock sugar 2kg, chicken powder 0.5kg, light soy sauce 1kg, dark soy sauce 0.5kg, yellow rice wine 0.25kg, Thailand fish sauce 0.25kg, Luzhou-flavor high spirit 0.25kg;

D, increased an amount of perfumery oil of addings in the bright soup what transferring flavor: the preparation method of this perfumery oil is: with salad oil that green onion, ginger, garlic, onion, caraway is fried together to being yellow earlier, again it is pulled out with cloth and wrap, pour into the salad oil of remainder then and transferred increasing in the bright soup of distinguishing the flavor of.