CN103907875B - A kind of butcher's meat condiment - Google Patents
A kind of butcher's meat condiment Download PDFInfo
- Publication number
- CN103907875B CN103907875B CN201410121114.1A CN201410121114A CN103907875B CN 103907875 B CN103907875 B CN 103907875B CN 201410121114 A CN201410121114 A CN 201410121114A CN 103907875 B CN103907875 B CN 103907875B
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- butcher
- meat
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- spice liquid
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of butcher's meat condiment, it is characterized in that, its by weight calculator body be made up of following component: anistree 4 ~ 6 parts, three bitter edible plants 1 ~ 4 part, Chinese cassia tree 4 ~ 6 parts, fennel seeds 5 ~ 10 parts, 12 ~ 19 parts, sodium bicarbonate, dietary alkali 12 ~ 18 parts, salt 50 ~ 65 parts, tenderizer 3 ~ 7 parts, spice liquid 3 ~ 6 parts.Described spice liquid is 0.5 ~ 1 portion of spiceleaf at parts by weight, adds 4 ~ 6 parts of water in 0.5 ~ 1 part of zanthoxylum powder, 0.5 ~ 1 portion of aniseed, 0.5 ~ 1 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.The present invention also provides the multiple auxiliary material coordinated with butcher's meat condiment, use butcher's meat prepared by this flavouring material formula, fresh fragrance U.S. is long, go raw meat to press down assorted, body color and luster be abundant, the tasty and refreshing bullet tooth of mouthfeel, can effectively reduce carnivorous greasy, make food better to eat, not only allow people when edible, feel satisfied, and the nutrition of food can be allowed more easily to be absorbed by the body, beneficial people is healthy.
Description
Technical field
The present invention relates to food seasoning field, be specifically related to a kind of butcher's meat condiment.
Background technology
Butcher's meat mainly uses salt salted.When fresh meat is pickled, the salt dosage pickling fresh meat be prepare butcher's meat play one of key factor.When using the salting liquid of high concentration, osmotic pressure is large, and water loss is fast, and taste is over-salty and mouthfeel is not fresh; But salt dosage is poor lower than 7% antiseptic power, meanwhile, dip time extends, and the maturity period postpones, and nutritive value reduces.
In a word, salt dosage is too much, hinders finished product local flavor, crosses and does not reach anticorrosion object at least, affect meat mouthfeel quality simultaneously.
Summary of the invention
For the deficiency of above-mentioned technology, the object of the invention is to, there is provided a kind of fresh fragrance U.S. long, go raw meat to press down assorted, body color and luster be abundant, the tasty and refreshing bullet tooth of mouthfeel, can effectively reduce carnivorous greasy, make food better to eat, more smelling good, not only allows people when edible, feel satisfied, and the butcher's meat condiment easily preserved.
The present invention also aims to, for above-mentioned butcher's meat condiment provides taste, more delicate flavour is sweet, the butcher's meat auxiliary material that nutritive value is higher.
For achieving the above object, inventing the technical scheme adopted is:
A kind of butcher's meat condiment, is characterized in that, its by weight calculator body be made up of following component:
Preferably, described flavouring material formula, its by weight calculator body be made up of following component:
Described spice liquid is 0.5 ~ 1 portion of spiceleaf at parts by weight, adds 4 ~ 6 parts of water in 0.2 ~ 1 part of zanthoxylum powder, 0.2 ~ 1 portion of aniseed, 0.2 ~ 1 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
Described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
The white sugar water medium adding anistree 1 ~ 2.5 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
The white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
Described flavouring material formula is applied preparing in butcher's meat auxiliary material.
Described flavouring material formula is applied preparing in butcher's meat auxiliary material.
Described butcher's meat raw material is chicken, duck, goose, pork, beef, mutton, the flesh of fish or other meat raw materials.
Beneficial effect of the present invention is: use butcher's meat prepared by this flavouring material formula, fresh fragrance U.S. is long, raw meat is gone to press down assorted, body color and luster is abundant, the tasty and refreshing bullet tooth of mouthfeel, effectively can reduce the greasy of meat, make food better to eat, more smelling good, not only allow people when edible, feel satisfied, and the nutrition of food can be allowed more easily to be absorbed by the body, beneficial people is healthy.In addition, there is manufacture craft convenience, pickle the advantages such as with low cost.
Detailed description of the invention
Embodiment 1: a kind of butcher's meat condiment that the present embodiment provides, its by weight calculator body be made up of following component:
Described spice liquid is 0.5 ~ 1 portion of spiceleaf at parts by weight, adds 4 ~ 6 parts of water in 0.2 ~ 1 part of zanthoxylum powder, 0.2 ~ 1 portion of aniseed, 0.2 ~ 1 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
Described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
The white sugar water medium adding anistree 1 ~ 2.5 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
The white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
Described flavouring material formula is applied preparing in butcher's meat auxiliary material.
Described flavouring material formula is applied preparing in butcher's meat auxiliary material.
Described butcher's meat raw material is chicken, duck, goose, pork, beef, mutton, the flesh of fish or other meat raw materials.
Embodiment 2: a kind of butcher's meat condiment that the present embodiment provides, it is basic identical with embodiment 1, and its difference is:
Described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
The white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
Described butcher's meat raw material is chicken, duck, goose, pork, beef, mutton, the flesh of fish or other meat raw materials.
Embodiment 3: a kind of butcher's meat condiment that the present embodiment provides, its substantially with embodiment 1,2 identical, its difference is:
Described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
The white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
Described butcher's meat raw material is chicken, duck, goose, pork, beef, mutton, the flesh of fish or other meat raw materials.
Embodiment 4: a kind of butcher's meat condiment that the present embodiment provides, its substantially with embodiment 1,2,3 identical, its difference is:
Described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
The white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
Use butcher's meat prepared by this flavouring material formula, fresh fragrance U.S. is long, raw meat is gone to press down assorted, body color and luster is abundant, the tasty and refreshing bullet tooth of mouthfeel, effectively can reduce the greasy of meat, make food better to eat, more smelling good, not only allow people when edible, feel satisfied, and the nutrition of food can be allowed more easily to be absorbed by the body, beneficial people is healthy.In addition, there is manufacture craft convenience, pickle the advantages such as with low cost.
The present invention can not all embodiment of limit; the described component recorded according to above-described embodiment, proportion and technology condition is as contrasting; in the reasonable scope, those skilled in the art can also obtain other embodiment from assembly, it is all in scope.
Claims (8)
1. a butcher's meat condiment, is characterized in that, its by weight calculator body be made up of following component:
Described spice liquid is 0.5 ~ 1 portion of spiceleaf at parts by weight, adds 4 ~ 6 parts of water in 0.2 ~ 1 part of zanthoxylum powder, 0.2 ~ 1 portion of aniseed, 0.2 ~ 1 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
2. butcher's meat condiment according to claim 1, is characterized in that, its by weight calculator body be made up of following component:
。
3. butcher's meat condiment according to claim 1, is characterized in that, described spice liquid is 0.5 portion of spiceleaf at parts by weight, adds 4 parts of water in 0.2 part of zanthoxylum powder, 0.2 portion of aniseed, 0.3 portion of cloves, boils 20 minutes, mix rear obtained spice liquid.
4. butcher's meat condiment according to claim 1 and 2, is characterized in that, the white sugar water medium adding anistree 1 ~ 2.5 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
5. butcher's meat condiment according to claim 4, is characterized in that, the white sugar water medium adding anistree 2 times of weight in described flavouring material formula fully mixes with described formula, mixes rear obtained flavouring liquid.
6. butcher's meat condiment according to claim 3, is characterized in that, described flavouring material formula is applied preparing in butcher's meat auxiliary material.
7. butcher's meat condiment according to claim 5, is characterized in that, described flavouring material formula is applied preparing in butcher's meat auxiliary material.
8. butcher's meat condiment according to claim 1, is characterized in that, described butcher's meat raw material is chicken, duck, goose, pork, beef, mutton, the flesh of fish or other meat raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410121114.1A CN103907875B (en) | 2014-03-27 | 2014-03-27 | A kind of butcher's meat condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410121114.1A CN103907875B (en) | 2014-03-27 | 2014-03-27 | A kind of butcher's meat condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907875A CN103907875A (en) | 2014-07-09 |
| CN103907875B true CN103907875B (en) | 2015-08-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410121114.1A Expired - Fee Related CN103907875B (en) | 2014-03-27 | 2014-03-27 | A kind of butcher's meat condiment |
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Citations (12)
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|---|---|---|---|---|
| CN1653957A (en) * | 2004-09-10 | 2005-08-17 | 裴玉秀 | Nutritious meat tendering agent, its preparation and using method |
| CN1813575A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Instant pickled flavor |
| CN101185516A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing recuperating chicken |
| CN101438807A (en) * | 2007-11-19 | 2009-05-27 | 周辉 | Yellow mud roast chicken flavouring package |
| CN101536792A (en) * | 2009-04-17 | 2009-09-23 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN101744310A (en) * | 2010-02-05 | 2010-06-23 | 金陵科技学院 | Preparation process of crystal bacon |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102726747A (en) * | 2012-06-18 | 2012-10-17 | 淮北宝迪禽业有限公司 | Preparation method for aroma wing middle joint having bone |
| CN102948722A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Sauced meat seasoning |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103284108A (en) * | 2013-05-20 | 2013-09-11 | 黄山学院 | Bacon condiment |
| CN103622044A (en) * | 2012-08-20 | 2014-03-12 | 安徽宝迪肉类食品有限公司 | Manufacturing method of crispy spare ribs with garlic |
-
2014
- 2014-03-27 CN CN201410121114.1A patent/CN103907875B/en not_active Expired - Fee Related
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653957A (en) * | 2004-09-10 | 2005-08-17 | 裴玉秀 | Nutritious meat tendering agent, its preparation and using method |
| CN1813575A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Instant pickled flavor |
| CN101438807A (en) * | 2007-11-19 | 2009-05-27 | 周辉 | Yellow mud roast chicken flavouring package |
| CN101185516A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing recuperating chicken |
| CN101536792A (en) * | 2009-04-17 | 2009-09-23 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN101744310A (en) * | 2010-02-05 | 2010-06-23 | 金陵科技学院 | Preparation process of crystal bacon |
| CN102726747A (en) * | 2012-06-18 | 2012-10-17 | 淮北宝迪禽业有限公司 | Preparation method for aroma wing middle joint having bone |
| CN103622044A (en) * | 2012-08-20 | 2014-03-12 | 安徽宝迪肉类食品有限公司 | Manufacturing method of crispy spare ribs with garlic |
| CN102948722A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Sauced meat seasoning |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103284108A (en) * | 2013-05-20 | 2013-09-11 | 黄山学院 | Bacon condiment |
Non-Patent Citations (5)
| Title |
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| 五香腊肉腌制法;兰贵峰;《致富之友》;19940808(第08期);21 * |
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| Publication number | Publication date |
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| CN103907875A (en) | 2014-07-09 |
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Granted publication date: 20150826 Termination date: 20160327 |