CN104939013B - Pot-stewed fowl flavoring, the method for preparing pot-stewed fowl food and pot-stewed fowl food - Google Patents
Pot-stewed fowl flavoring, the method for preparing pot-stewed fowl food and pot-stewed fowl food Download PDFInfo
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Abstract
The present invention provides pot-stewed fowl flavoring, the method for preparing pot-stewed fowl food and pot-stewed fowl food.Pot-stewed fowl flavoring, by weight percentage：Illiciumverum 10 15%, zingiber kawagoii 3 10%, cassia bark 5 10%, tsaoko 5 10%, cloves 2 8%, spiceleaf 5 10%, radix glycyrrhizae 5 10%, the root of Dahurain angelica 5 10%, fennel 5 10%, fructus amomi 6 10%, nutmeg 5 10%, Amomum globosum loureiro 5 10%, finish pull out 5 10%, hawthorn 5 10%, dried orange peel 5 10%.The method for preparing pot-stewed fowl food：Old hen, pig rod bone, ginger add water to cook to obtain soup-stock；NK206 material bag and salad oil, boiling plus pot-stewed fowl flavoring, basic flavoring, NK208 material bag, green onion and ginger are added, boils to obtain long-used soup；It is put into after food materials raw material boils 25 30 minutes and closes fiery boil in a covered pot over a slow fire 10 20 minutes.The characteristics of pot-stewed fowl food that the application obtains, there are water conservation, deodorization, degraded fat, food materials to keep fresh and tender, long shelf-life.
Description
Technical field
The present invention relates to field of food, in particular to a kind of pot-stewed fowl flavoring, the method and halogen of pot-stewed fowl food are prepared
Taste food.
Background technology
With expanding economy, the rhythm of life of people is accelerated constantly, and quick-freezing cooked pot-stewed fowl product is eaten as people
Critically important part on table.Unique, convenient, long shelf-life the quick-freezing cooked product of taste is subject to that people's is very big
Welcome.
Spicy be people's daily consumption food in a kind of very common taste, not only numb but also peppery taste stimulation give people
Greatly enjoy.
Spicy food is made it is essential that flavoring, good flavoring can bring a variety of more to spicy product
The abundant taste of sample, greatly stimulates the taste bud of people.Traditional pot-stewed fowl flavoring, taste are relatively simple, it is impossible to assign food
The varied abundant taste of material.With the development of chemical industry, people more and more assign food using chemical flavor enhancement
The various tastes of thing, although chemical flavor enhancement can also obtain abundant taste, this product of long-time service is to people
Body has great injury.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of pot-stewed fowl flavoring, and the pot-stewed fowl flavoring has pure natural, no
The advantages that health, special taste can be damaged.
The second object of the present invention is to provide a kind of method for preparing pot-stewed fowl food using the pot-stewed fowl flavoring, is somebody's turn to do
Method has easy to operate, and obtained pot-stewed fowl food has water conservation, deodorization, degraded fat, can keep that food materials are fresh and tender, long shelf-life
The advantages that.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of pot-stewed fowl flavoring, by weight percentage, is mainly made of following raw material：
It is octagonal 10-15%, zingiber kawagoii 3-10%, cassia bark 5-10%, tsaoko 5-10%, cloves 2-8%, spiceleaf 5-10%, sweet
Careless 5-10%, root of Dahurain angelica 5-10%, fennel 5-10%, fructus amomi 6-15%, nutmeg 5-10%, Amomum globosum loureiro 5-10%, finish pull out 5-10%, mountain
Short, bristly hair or beard 5-10%, dried orange peel 5-10%.
The flavoring that the application provides, what is used is pure natural raw material, can favorably ensure food safety, will not give
Human body damages.In addition, the pot-stewed fowl flavoring provided using the application, obtained effective period of food quality length.
Preferably, the pot-stewed fowl flavoring, by weight percentage, is mainly made of following raw material：
Octagonal 12-13%, zingiber kawagoii 5-8%, cassia bark 6-8%, tsaoko 6-8%, cloves 4-6%, spiceleaf 6-8%, radix glycyrrhizae 6-
8%th, root of Dahurain angelica 6-8%, fennel 6-8%, fructus amomi 7-9%, nutmeg 6-8%, Amomum globosum loureiro 6-8%, finish and pull out 6-8%, hawthorn 6-8%, old
Skin 6-8%.
More preferably match, can make it that the taste that flavoring obtains when in use is unique, between various tastes
Collocation is more balanced, will not produce strange taste.
The application also provides a kind of method for preparing pot-stewed fowl food using the pot-stewed fowl flavoring, the described method includes with
Lower step：
A. add water to cook to obtain soup-stock with old hen, pig rod bone, ginger；
B. NK206 material bag and salad oil are added in the soup-stock, the pot-stewed fowl flavoring, basis seasoning are added after boiling
Material bag, NK208 material bag, fresh green onion and fresh ginger, adjust salinity, pol, obtain long-used soup after boiling；
The NK206 material include India capsicum, domestic capsicum and Chinese prickly ash；
The NK208 material include salt, white sugar, monosodium glutamate, cooking wine, maltose and chickens' extract；
C. it is the long-used soup is boiled, then food materials raw material is put into the long-used soup, fluidized state is kept after stirring evenly
Cook 25-30 minutes, then close fire and boil in a covered pot over a slow fire 10-20 minutes processed, obtain pot-stewed fowl food.
Add water to cook to obtain soup-stock using old hen, pig rod bone, ginger, abundant extra battalion can be provided to food materials
Support, soup-stock and NK206 material bag, salad oil, basic flavoring bag, NK208 material bag, fresh green onion and fresh ginger act synergistically together, assign
The taste and nutrition that food materials enrich, while the taste that pot-stewed fowl flavoring is provided will not be excessively covered, it will not cause obtained halogen
The taste of taste food is strange.Using pot-stewed fowl food made from this method, water tariff collection is good, can remove the raw meat of meat food materials
Taste, degraded fat, holding food materials are fresh and tender, the mouthfeel of food materials will not be made ageing, can greatly extend the shelf-life of food materials.
It should be noted that the basic flavoring bag used in this method refers to that the institute of Patent No. 201310462043.7 is public
The commercially produced product for the basic flavoring opened.It with the applicant is same people that the patent of invention of this basic flavoring, which is, is to grasp
The core technology personnel of patent of the present invention.Specifically, the basis flavoring by 1 part -5 parts of rosemary, 3 parts -8 parts of thyme,
6 parts -8 parts of galangal, wherein 10 parts of -15 parts of compositions of 3 parts -5 parts of pepper and basyleave, number are in parts by weight.
Most preferably, the best in quality ratio of long-used soup and food materials is 4:3.For the product of different batches, in order to obtain
The taste of differentiation, can be finely adjusted on the basis of this ratio.
In the actual production process, long-used soup may be reused.After 6 times, 6 times may be reused under normal circumstances
Solids is filtered out, adds NK206 material bag and salad oil, the pot-stewed fowl flavoring, basic flavoring bag, NK208 are added after boiling
Material bag, fresh green onion and fresh ginger, adjust salinity, pol, you can be continuing with after boiling., can be by solids if being unable to continuous production
After (capsicum, Chinese prickly ash etc.) filters out, long-used soup is contained in stainless steel barrel, sealer is put into 0 DEG C of freezer storage after cooling.If when long
Between without using then needing every 3 days that long-used soup is boiled once, prevent from going bad.
Fresh green onion and fresh ginger therein are generally clapped and are used into fluffy.
Preferably, the step a is specially：
Add water with the old hen, the pig rod bone, the ginger, when 95-100 DEG C of cooking 0.5-1.5 is small, then use small fire
Cook 6 it is small when more than, obtain the soup-stock.
First cooked with big fire, then can be good at will be beneficial in old hen, pig rod bone, ginger for the method cooked with small fire
Constituents extraction comes out, and obtains the soup-stock of high quality.
It is further preferred that the old hen, the pig rod bone, the mass ratio of the ginger and the water are 8-12:15-
25:0.5-2:600；The mass ratio of the water and the soup-stock is 3-4:1.
Appropriate material rate, enables to the various composition of soup-stock more balanced, taste is unlikely to occur biased.
Preferably, the soup-stock, NK206 material bag, the salad oil, the pot-stewed fowl flavouring, the basis seasoning
Material bag, NK208 material bag, the fresh green onion and the mass ratio of the fresh ginger are 200:1-2:4-6:0.5-2:0.1-0.5:2-3：
0.5-1.5:0.5-1。
It is preferred that soup-stock, NK206 material bag, salad oil, pot-stewed fowl flavouring, basic flavoring bag, NK208 material wrap, fresh green onion and fresh
The ratio of these materials of ginger, enables to that obtained pot-stewed fowl food mouthfeel is more preferable, water conservation deodorization effect is more preferable, the shelf-life is longer,
Taste is unique.
It is further preferred that in the NK206 material bag, the quality of the India capsicum, the domestic capsicum and the Chinese prickly ash
Than for 1-2:3-5:1-4；In the NK208 material bag, the salt, the white sugar, the monosodium glutamate, the cooking wine, the malt
The mass ratio of sugared, described chickens' extract is 3-3.5:2-3:2-4:0.1-0.7:0.1-0.7:0.1-0.7.
The ratio of each raw material in preferable NK206 material bag and NK208 material bag so that it is matched more with other raw materials
It is good, the quality of pot-stewed fowl food made from common raising.
Adjusted it is further preferred that the salinity is adjusted to 21-23 degree, the sugariness to 23-25 degree.
The adjustment of salinity and sugariness, enables to pot-stewed fowl food to obtain appropriate sweet taste and saline taste in preparation process, makes
Obtaining sweet taste and saline taste can be rubbed up with the taste of other raw materials offer, final to obtain unique pot-stewed fowl product.
Alternatively, the method further includes packaging fast freezing step：
The pot-stewed fowl food is naturally cooled into room temperature, is vacuum-packed successively and metal detection, then -25~-
It is quick-frozen under the conditions of 35 DEG C.
Natural cooling is in order to avoid destroying the character and taste and nutritional ingredient of pot-stewed fowl food；Metal detection be in order to
Ensure food security；Quick-frozen under the conditions of -25~-35 DEG C is in order to quickly by the various materials of pot-stewed fowl food, nutritional ingredient
Locking, while can extend the shelf life.
The application also provides a kind of pot-stewed fowl food, and the pot-stewed fowl food is made by the above method.
Compared with prior art, beneficial effects of the present invention are：
(1) raw material is pure natural, has no toxic side effect, and can ensure food safety；
(2) good manufacture craft causes food materials to obtain unique taste, in good taste, full of nutrition, is conducive to food materials guarantor
Water, deodorization, degraded fat, holding are fresh and tender；
(3) the pot-stewed fowl food taste of the application offer is in good taste, full of nutrition, meat product is not rich, long shelf-life.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer, is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
Take octagonal 10kg, zingiber kawagoii 3kg, cassia bark 5kg, tsaoko 5kg, cloves 2kg, spiceleaf 5kg, radix glycyrrhizae 10kg, root of Dahurain angelica 10kg,
Fennel 10kg, fructus amomi 6kg, nutmeg 10kg, Amomum globosum loureiro 5kg, finish pull out 5kg, hawthorn 5kg and dried orange peel 9kg, be sufficiently mixed to obtain pot-stewed fowl tune
Taste substance.
Add water 600kg with old hen 8kg, pig rod bone 25kg, ginger 2kg, when 100 DEG C of cookings 0.5 are small, then cooked with small fire
7 obtain soup-stock 200kg when small；NK206 material bag 2kg (India capsicum 0.2kg, domestic capsicum 1kg, Chinese prickly ash are added into soup-stock
0.8kg) with salad oil 4kg, pot-stewed fowl flavoring 2kg, basic flavoring bag 0.1kg, NK208 material bag 3kg (salt are added after boiling
1.23kg, white sugar 0.82kg, monosodium glutamate 0.82kg, cooking wine 0.043kg, maltose 0.043kg and chickens' extract 0.044kg), fresh green onion
0.5kg and fresh ginger 0.5kg, adjusts 21 degree of salinity, 25 degree of pol, obtains long-used soup after boiling；Continuous moisturizing is wanted in sintering procedure,
Keep long-used soup 200kg.
Long-used soup is boiled, then fresh duck head 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 25 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 20 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -25 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 2
Take octagonal 12kg, zingiber kawagoii 5kg, cassia bark 6kg, tsaoko 6kg, cloves 8kg, spiceleaf 6kg, radix glycyrrhizae 6kg, root of Dahurain angelica 6kg, fennel
Fragrant 6kg, fructus amomi 7kg, nutmeg 6kg, Amomum globosum loureiro 6kg, finish and pull out 10kg, hawthorn 5kg and dried orange peel 5kg, is sufficiently mixed to obtain pot-stewed fowl seasoning
Material.
Add water 600kg with old hen 12kg, pig rod bone 15kg, ginger 0.5kg, 95 DEG C cook 1.5 it is small when, then with being boiled with soft fire
Make 8 it is small when obtain soup-stock 200kg；NK206 material bag 2kg (India capsicum 0.4kg, domestic capsicum 0.8kg, flower are added into soup-stock
Green pepper 0.4kg) and salad oil 6kg, pot-stewed fowl flavoring 0.5kg, basic flavoring bag 0.5kg, NK208 material bag 2kg are added after boiling
It is (salt 0.555kg, white sugar 0.475kg, monosodium glutamate 0.635kg, cooking wine 0.11kg, maltose 0.115kg and chickens' extract 0.11kg), fresh
Green onion 1.5kg and fresh ginger 1kg, adjusts 23 degree of salinity, 23 degree of pol, obtains long-used soup after boiling；Continuous moisturizing is wanted in sintering procedure,
Keep long-used soup 200kg.
Long-used soup is boiled, then fresh beef 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 30 minutes, stir 3 times within every 5 minutes in boiling process, then close the stewing system of fire 10 minutes, drip soup will be adhered to rapidly after pulling out
The flavorings such as the capsicum of product surface, Chinese prickly ash are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, is then clapped
Flat to be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, with no visual in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and a minor metal is detected per half an hour
The sensitivity of detector, such as finds that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on turnover
In basket, it is quick-frozen under the conditions of -30 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 3
Take octagonal 10kg, zingiber kawagoii 8kg, cassia bark 8kg, tsaoko 8kg, cloves 4kg, spiceleaf 8kg, radix glycyrrhizae 5kg, root of Dahurain angelica 5kg, fennel
Fragrant 5kg, fructus amomi 8kg, nutmeg 5kg, Amomum globosum loureiro 8kg, finish and pull out 6kg, hawthorn 6kg and dried orange peel 6kg, is sufficiently mixed to obtain pot-stewed fowl seasoning
Material.
Add water 600kg with old hen 10kg, pig rod bone 20kg, ginger 1kg, 98 DEG C cook 1 it is small when, then cook 8 with small fire
Hour obtains soup-stock 200kg；NK206 material bag 1kg (India capsicum 0.25kg, domestic capsicum 0.5kg, Chinese prickly ash are added into soup-stock
0.25kg) with salad oil 5kg, pot-stewed fowl flavoring 1kg, basic flavoring bag 0.2kg, NK208 material bag 2.4kg are added after boiling
(salt 0.72kg, white sugar 0.6kg, monosodium glutamate 0.72kg, cooking wine 0.12kg, maltose 0.12kg and chickens' extract 0.12kg), fresh green onion 1kg
With fresh ginger 0.8kg, 22 degree of salinity, 24 degree of pol are adjusted after boiling, obtains long-used soup；Continuous moisturizing is wanted in sintering procedure, is kept
Long-used soup 200kg.
Long-used soup is boiled, then fresh chicken 140kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 28 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 15 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -35 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 4
Take octagonal 15kg, zingiber kawagoii 4kg, cassia bark 7kg, tsaoko 7kg, cloves 3kg, spiceleaf 10kg, radix glycyrrhizae 5kg, root of Dahurain angelica 5kg,
Fennel 5kg, fructus amomi 9kg, nutmeg 5kg, Amomum globosum loureiro 10kg, finish pull out 5kg, hawthorn 5kg and dried orange peel 5kg, be sufficiently mixed to obtain pot-stewed fowl tune
Taste substance.
Add water 600kg with old hen 9kg, pig rod bone 22kg, ginger 1.5kg, 96 DEG C cook 1.3 it is small when, then with being boiled with soft fire
Make 7 it is small when obtain soup-stock 200kg；NK206 material bag 1.5kg (India capsicum 0.15kg, domestic capsicum are added into soup-stock
0.75kg, Chinese prickly ash 0.6kg) and salad oil 4.5kg, added after boiling pot-stewed fowl flavoring 0.8kg, basic flavoring bag 0.4kg,
NK208 material bag 3kg (salt 1.23kg, white sugar 0.82kg, monosodium glutamate 0.82, cooking wine 0.043, maltose 0.043 and chickens' extract
0.044), fresh green onion 0.8kg and fresh ginger 0.8kg, adjust 21 degree of salinity, 25 degree of pol, obtain long-used soup after boiling；Will in sintering procedure
Continuous moisturizing, keeps long-used soup 200kg.
Long-used soup is boiled, then fresh duck neck 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 25 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 20 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -25~-35 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 5
Take octagonal 11kg, zingiber kawagoii 3kg, cassia bark 5kg, tsaoko 5kg, cloves 2kg, spiceleaf 5kg, radix glycyrrhizae 8kg, root of Dahurain angelica 8kg, fennel
Fragrant 8kg, fructus amomi 6kg, nutmeg 8kg, Amomum globosum loureiro 5kg, finish and pull out 8kg, hawthorn 8kg and dried orange peel 10kg, is sufficiently mixed to obtain pot-stewed fowl seasoning
Material.
Add water 600kg with old hen 9kg, pig rod bone 18kg, ginger 0.6kg, 100 DEG C cook 0.8 it is small when, then with being boiled with soft fire
Make 7 it is small when obtain soup-stock 200kg；NK206 material bag 2kg (India capsicum 0.2kg, domestic capsicum 1kg, Chinese prickly ash are added into soup-stock
0.8kg) with salad oil 5.5kg, pot-stewed fowl flavoring 1.8kg, basic flavoring bag 0.2kg, NK208 material bag 3kg are added after boiling
(salt 1.23kg, white sugar 0.82kg, monosodium glutamate 0.82, cooking wine 0.043, maltose 0.043 and chickens' extract 0.044), fresh green onion 1.1kg and
Fresh ginger 0.6kg, adjusts 21 degree of salinity, 25 degree of pol, obtains long-used soup after boiling；Continuous moisturizing is wanted in sintering procedure, keeps old
Soup 200kg.
Long-used soup is boiled, then fresh pork 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 25 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 20 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -25~-35 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 6
Take octagonal 13kg, zingiber kawagoii 3kg, cassia bark 9kg, tsaoko 10kg, cloves 6kg, spiceleaf 5kg, radix glycyrrhizae 5kg, root of Dahurain angelica 5kg,
Fennel 5kg, fructus amomi 6kg, nutmeg 5kg, Amomum globosum loureiro 5kg, finish pull out 5kg, hawthorn 10kg and dried orange peel 8kg, be sufficiently mixed to obtain pot-stewed fowl tune
Taste substance.
Add water 600kg with old hen 10kg, pig rod bone 20kg, ginger 1kg, 100 DEG C cook 1 it is small when, then cook 7 with small fire
Hour obtains soup-stock 200kg；NK206 material bag 1.6kg (India capsicum 0.4kg, domestic capsicum 0.8kg, Chinese prickly ash are added into soup-stock
0.4kg) with salad oil 5kg, pot-stewed fowl flavoring 1kg, basic flavoring bag 0.4kg, NK208 material bag 2.43kg are added after boiling
(salt 0.729kg, white sugar 0.6075kg, monosodium glutamate 0.729kg, cooking wine 0.1215kg, maltose 0.1215kg and chickens' extract
0.1215kg), fresh green onion 1kg and fresh ginger 0.75kg, adjust 23 degree of salinity, 25 degree of pol, obtain long-used soup after boiling；In sintering procedure
Continuous moisturizing is wanted, keeps long-used soup 200kg.
Long-used soup is boiled, then fresh mutton 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 25 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 20 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -25~-35 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Embodiment 7
Take octagonal 10kg, zingiber kawagoii 10kg, cassia bark 10kg, tsaoko 5kg, cloves 5kg, spiceleaf 5kg, radix glycyrrhizae 5kg, root of Dahurain angelica 5kg,
Fennel 5kg, fructus amomi 6kg, nutmeg 6kg, Amomum globosum loureiro 7kg, finish pull out 5kg, hawthorn 6kg and dried orange peel 10kg, be sufficiently mixed to obtain pot-stewed fowl tune
Taste substance.
Add water 600kg with old hen 12kg, pig rod bone 20kg, ginger 1.5kg, 100 DEG C cook 1 it is small when, then with being boiled with soft fire
Make 8 it is small when obtain soup-stock 200kg；Into soup-stock add NK206 material bag 1.6kg (India capsicum 0.4kg, domestic capsicum 0.8kg,
Chinese prickly ash 0.4kg) and salad oil 6kg, pot-stewed fowl flavoring 2kg, basic flavoring bag 0.1kg, NK208 material bag are added after boiling
It is 2.4kg (salt 0.72kg, white sugar 0.6kg, monosodium glutamate 0.72kg, cooking wine 0.12kg, maltose 0.12kg and chickens' extract 0.12kg), fresh
Green onion 1.5kg and fresh ginger 0.6kg, adjusts 22 degree of salinity, 24 degree of pol, obtains long-used soup after boiling；Constantly to be mended in sintering procedure
Water, keeps long-used soup 200kg.
Long-used soup is boiled, then fresh chicken feet 150kg is put into long-used soup, after being evenly stirred until boiling again, timing
Cook 25 minutes, stir twice within every 5 minutes in boiling process, then close the stewing system of fire 20 minutes, drip soup rapidly will adhesion after pulling out
The flavorings such as capsicum, Chinese prickly ash in product surface are removed, and obtain pot-stewed fowl food.Pot-stewed fowl food is naturally cooled into room temperature, then
Clap and be vacuum-packed, the reference time is：30 seconds pumpdown times, medium temperature seal 3 seconds, are delayed 2.6 seconds, may not be used in bag
Subject to bubble；Then metal detection is carried out, sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, and detection is once golden per half an hour
Belong to the sensitivity of detector, such as find that instrument is abnormal, it is necessary to detect preceding half an hour product again；Then product is placed on week
Turn in basket, it is quick-frozen under the conditions of -25~-35 DEG C to be sent into quick freezing repository.
The neat code of product is fitted into case after quick-frozen, refrigerated storage is for sale.
Comparative example 1
Compared with Example 6, the formula for adjusting pot-stewed fowl flavoring is as follows：
Octagonal 20kg, zingiber kawagoii 1kg, cassia bark 4kg, tsaoko 15kg, cloves 1kg, spiceleaf 3kg, radix glycyrrhizae 15kg, root of Dahurain angelica 4kg, fennel
Fragrant 4kg, fructus amomi 20kg, nutmeg 1kg, Amomum globosum loureiro 3kg, finish pull out 3kg, hawthorn 3kg and dried orange peel 3kg.
Other steps are identical, and pot-stewed fowl food is made.
Comparative example 2
Compared with Example 6, the usage amount for adjusting pot-stewed fowl flavoring in boiling process is 5kg, other steps are identical, is made
Pot-stewed fowl food.
Comparative example 3
Compared with Example 6, the usage amount for adjusting pot-stewed fowl flavoring in boiling process is 0.3kg, other steps are identical, system
Obtain pot-stewed fowl food.
The shelf-life that the product that detection embodiment and comparative example obtain is placed in 25 DEG C of lower open mouths, its result such as table 1 below institute
Show：
1 shelf-life of table
The pot-stewed fowl flavoring of the application offer, the method for preparing pot-stewed fowl food and pot-stewed fowl food, open room temperature long shelf-life；
Refrigeration vacuum packaging can generally preserve more than half a year.
Pot-stewed fowl flavoring that the application provides, the method for preparing pot-stewed fowl food and pot-stewed fowl food, raw material is pure natural, nontoxic pair
Effect, can ensure food safety；Good manufacture craft causes food materials to obtain unique taste, in good taste, full of nutrition, has
It is fresh and tender beneficial to food materials water conservation, deodorization, degraded fat, holding；The application provide pot-stewed fowl food taste it is in good taste, it is full of nutrition,
Meat product is not rich, long shelf-life.
It should be noted that pot-stewed fowl flavoring and the method for preparing pot-stewed fowl food, its application that the application provides are eaten
Material is not limited to the food materials such as chicken, duck, pig, ox, sheep, and the daily food materials that can be used in preparing pot-stewed fowl food can use.
Although being illustrated and the invention has been described with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.Finally it should be noted that：Various embodiments above is only saying
The technical solution of bright the application, rather than its limitations；Although the application is described in detail with reference to foregoing embodiments,
It will be understood by those of ordinary skill in the art that：It can still repair the technical solution described in foregoing embodiments
Change, equivalent substitution either is carried out to which part or all technical characteristic；And these modifications or replacement, do not make corresponding skill
The essence of art scheme departs from the scope of each embodiment technical solution of the application.
Claims (10)
1. a kind of pot-stewed fowl flavoring, it is characterised in that by weight percentage, be made of following raw material：Octagonal 10-15%, three
How 3-10%, cassia bark 5-10%, tsaoko 5-10%, cloves 2-8%, spiceleaf 5-10%, radix glycyrrhizae 5-10%, root of Dahurain angelica 5-10%, fennel
Fragrant 5-10%, fructus amomi 6-15%, nutmeg 5-10%, Amomum globosum loureiro 5-10%, finish pull out 5-10%, hawthorn 5-10%, dried orange peel 5-10%.
2. pot-stewed fowl flavoring according to claim 1, it is characterised in that by weight percentage, be made of following raw material：
Octagonal 12-13%, zingiber kawagoii 5-8%, cassia bark 6-8%, tsaoko 6-8%, cloves 4-6%, spiceleaf 6-8%, radix glycyrrhizae 6-8%, the root of Dahurain angelica
6-8%, fennel 6-8%, fructus amomi 7-9%, nutmeg 6-8%, Amomum globosum loureiro 6-8%, finish pull out 6-8%, hawthorn 6-8%, dried orange peel 6-8%.
3. the method for preparing pot-stewed fowl food using pot-stewed fowl flavoring according to claim 1 or 2, it is characterised in that described
Method comprises the following steps：
A. add water to cook to obtain soup-stock with old hen, pig rod bone, ginger；
B. NK206 material bag and salad oil are added in the soup-stock, the pot-stewed fowl flavoring, basic flavoring are added after boiling
Bag, NK208 material bag, fresh green onion and fresh ginger, adjust salinity, pol, obtain long-used soup after boiling；
The NK206 material include India capsicum, domestic capsicum and Chinese prickly ash；
The NK208 material include salt, white sugar, monosodium glutamate, cooking wine, maltose and chickens' extract；
It is described basis flavoring bag by 1 part -5 parts of rosemary, 3 parts -8 parts of thyme, 6 parts -8 parts of galangal, 3 parts -5 parts of pepper and
10 parts of -15 parts of compositions of basyleave, wherein number are in parts by weight；
C. it is the long-used soup is boiled, then food materials raw material is put into the long-used soup, keeps fluidized state to cook after stirring evenly
25-30 minutes, then close fire and boil in a covered pot over a slow fire 10-20 minutes processed, obtain pot-stewed fowl food.
4. according to the method described in claim 3, it is characterized in that, the step a is specially：
Add water with the old hen, the pig rod bone, the ginger, when 95-100 DEG C of cooking 0.5-1.5 is small, then cooked with small fire
6 it is small when more than, obtain the soup-stock.
5. according to the method described in claim 4, it is characterized in that, the old hen, the pig rod bone, the ginger and described
The mass ratio of water is 8-12:15-25:0.5-2:600；The mass ratio of the water and the soup-stock is 3-4:1.
6. according to the method described in claim 3, it is characterized in that, the soup-stock, the NK206 material bag, the salad oil, institute
It is 200 to state pot-stewed fowl flavoring, the basic flavoring bag, NK208 material bag, the fresh green onion and the mass ratio of the fresh ginger:
1-2:4-6:0.5-2:0.1-0.5:2-3：0.5-1.5:0.5-1.
7. according to the method described in claim 6, it is characterized in that, the NK206 material bag in, the India capsicum, the state
The mass ratio for producing capsicum and the Chinese prickly ash is 1-2:3-5:1-4；It is the salt, the white sugar, described in NK208 material bag
Monosodium glutamate, the cooking wine, the maltose, the mass ratio of the chickens' extract are 3-3.5:2-3:2-4:0.1-0.7:0.1-0.7:0.1-
0.7。
8. the method according to the description of claim 7 is characterized in that the salinity adjust to 21-23 degree, the pol adjust to
23-25 degree.
9. according to claim 3-8 any one of them methods, it is characterised in that further include packaging fast freezing step：
The pot-stewed fowl food is naturally cooled into room temperature, is vacuum-packed successively and metal detection, then at -25~-35 DEG C
Under the conditions of it is quick-frozen.
10. a kind of pot-stewed fowl food, the pot-stewed fowl food is made by claim 3-9 any one of them methods.
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| CN106107878A (en) * | 2016-06-29 | 2016-11-16 | 郑州市百年粥道餐饮管理有限公司 | A kind of spiced and stewed food flavouring agent, halogen soup, pot-stewed fowl goods, preparation method |
| CN105995582A (en) * | 2016-07-01 | 2016-10-12 | 陈跃生 | Stewed lamb in brown sauce |
| CN107095247A (en) * | 2017-05-24 | 2017-08-29 | 衢州粒志食品有限公司 | A kind of halogen material for processing Cold spiced duck and preparation method thereof |
| CN107279908A (en) * | 2017-08-10 | 2017-10-24 | 张传栋 | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof |
| CN107981297A (en) * | 2017-11-30 | 2018-05-04 | 宁夏宁杨清真食品有限公司 | Butter thick soup flavoring and preparation method thereof |
| CN108719918A (en) * | 2018-04-28 | 2018-11-02 | 河南极道客餐饮管理有限公司 | Halogen meat formula |
| CN108720015A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of integration of drinking and medicinal herbs health food |
| CN108936542A (en) * | 2018-08-02 | 2018-12-07 | 重庆甘佳食品有限公司 | A kind of Multipurpose flavor material |
| CN110226730A (en) * | 2019-06-04 | 2019-09-13 | 深圳亚米餐饮管理有限公司 | A kind of soy sauce chicken extract and preparation method thereof |
| CN110973570A (en) * | 2019-11-25 | 2020-04-10 | 王锐 | Preparation method and application of marinated bun and marinated soup-stock containing same |
| CN113796516A (en) * | 2021-08-13 | 2021-12-17 | 吉华盛(台州)供应链管理有限公司 | Marinated seasoning, method for preparing marinated food, and marinated food |
| CN116616425B (en) * | 2023-05-25 | 2024-03-26 | 青岛瑞可莱餐饮配料有限公司 | Flavoring and preparation method thereof |
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| CN1242692C (en) * | 2002-08-22 | 2006-02-22 | 沈晓瑜 | Stewing material and food stewing method |
| CN1327791C (en) * | 2005-10-10 | 2007-07-25 | 欧利宝 | Method for preparing egg food |
| KR101064366B1 (en) * | 2011-04-05 | 2011-09-14 | 안성시농업기술센터 | Method for manufacturing yaksun thick broth |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN104432160A (en) * | 2014-12-26 | 2015-03-25 | 南京欧嘉食品科技有限公司 | Marinated spice packet for duck necks and duck wings |
| CN104664309A (en) * | 2015-03-11 | 2015-06-03 | 天津市春晖生物科技有限公司 | Preparation method of sauce-stewed water-soluble liquid spice |
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