CN1235779A - Edible vinegar for stir-frying meat - Google Patents
Edible vinegar for stir-frying meat Download PDFInfo
- Publication number
- CN1235779A CN1235779A CN98101913A CN98101913A CN1235779A CN 1235779 A CN1235779 A CN 1235779A CN 98101913 A CN98101913 A CN 98101913A CN 98101913 A CN98101913 A CN 98101913A CN 1235779 A CN1235779 A CN 1235779A
- Authority
- CN
- China
- Prior art keywords
- stir
- vinegar
- edible vinegar
- frying meat
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 17
- 239000000052 vinegar Substances 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 title claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract 2
- 241000522254 Cassia Species 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing edible vinegar for stir-fried meat, which is prepared by soaking anise, cinnamon, dried ginger, pepper, liquorice and the like in the edible vinegar and then adding white spirit, wherein the vinegar has the functions of removing fishy smell and enhancing flavor.
Description
The present invention relates to a kind of cooking edible vinegar for stir-frying meat.
The present invention's purpose provides a kind ofly can remove flavor and enhancing flavor, fries meat vinegar for the cooking.
The present invention's edible vinegar for stir-frying meat, be with anise, Chinese cassia tree, rhizoma zingiberis, Chinese prickly ash, Radix Glycyrrhizae etc. be soaked in acidity be 5 degree to the vinegars of 9 degree, filter after 24 hours, discard soak, add liquor and form.Its usage ratio is: the per kilogram vinegar restrains with anise 2, Chinese cassia tree 1 gram, rhizoma zingiberis 2 grams, Chinese prickly ash 0.5 gram, Radix Glycyrrhizae 1 gram.It is 20 to 30 milliliters that the per kilogram vinegar adds the liquor amount.
The present invention's edible vinegar for stir-frying meat is compared with common vinegar, has and significantly goes the flavor and enhancing flavor effect.
Narrate the present invention below in conjunction with embodiment:
Earlier anise, Chinese cassia tree, rhizoma zingiberis, Chinese prickly ash, Radix Glycyrrhizae etc. are cleaned, are cut into segment, be soaked in 5 degree more according to the above ratio to the vinegar of 9 degree, soak 24 hours after, filtration discards soak, adds liquor according to the above ratio.Be sub-packed in after the sterilization in the bottle, use during for the cooking.
This edible vinegar for stir-frying meat has removal fishy smell, increases bright fragrance, and effect such as improve a poor appetite.
Claims (1)
1, a kind of edible vinegar for stir-frying meat is characterized in that soaking back adding liquor such as anise, Chinese cassia tree, rhizoma zingiberis, Chinese prickly ash, Radix Glycyrrhizae with vinegar forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101913A CN1235779A (en) | 1998-05-18 | 1998-05-18 | Edible vinegar for stir-frying meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101913A CN1235779A (en) | 1998-05-18 | 1998-05-18 | Edible vinegar for stir-frying meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1235779A true CN1235779A (en) | 1999-11-24 |
Family
ID=5217011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98101913A Pending CN1235779A (en) | 1998-05-18 | 1998-05-18 | Edible vinegar for stir-frying meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1235779A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378149B1 (en) * | 2000-02-10 | 2003-03-29 | 김인재 | Licorice vinegar and its preparation method |
| CN103642668A (en) * | 2013-11-15 | 2014-03-19 | 岐山天缘食品有限公司 | Composite seasoning vinegar for noodles with minced meat |
-
1998
- 1998-05-18 CN CN98101913A patent/CN1235779A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378149B1 (en) * | 2000-02-10 | 2003-03-29 | 김인재 | Licorice vinegar and its preparation method |
| CN103642668A (en) * | 2013-11-15 | 2014-03-19 | 岐山天缘食品有限公司 | Composite seasoning vinegar for noodles with minced meat |
| CN103642668B (en) * | 2013-11-15 | 2015-08-05 | 岐山天缘食品有限公司 | Noodles with minced pork and winter bamboo shoots complex flavor vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |