CN106135853A - A kind of halogen material and the preparation method of spiced and stewed food - Google Patents
A kind of halogen material and the preparation method of spiced and stewed food Download PDFInfo
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- CN106135853A CN106135853A CN201510109573.2A CN201510109573A CN106135853A CN 106135853 A CN106135853 A CN 106135853A CN 201510109573 A CN201510109573 A CN 201510109573A CN 106135853 A CN106135853 A CN 106135853A
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Abstract
The present invention discloses the preparation method of a kind of halogen material and spiced and stewed food, described halogen material includes the raw material of following parts by weight: water 1500-2500 part, animal oil 150-300 part, salt 50-60 part, soy sauce 20-30 part, light soy sauce 40-60 part, cooking wine 70-80 part, chilli oil 20-35 part, sesame oil 10-15 part, anistree 60-90 part, cassia bark 60-90 part, Amomum cardamomum 40-50 part, tsaoko 10-15 part, spiceleaf 10-15 part, ginger 70-80 part, dried orange peel 10-15 part, cloves 5-10 part, rock sugar 5-8 part, Chinese prickly ash 45-60 part, the preparation method of its spiced and stewed food, take raw material, the bittern prepared by its halogen material, and raw material is placed in stew in soy sauce in bittern.The spices that the present invention uses is natural perfume material, does not add any chemistry and adjusts, makes nutrient health so that bittern taste flavor is all good, the spiced and stewed food prepared through this bittern, and paste flavor is strong, moderately salted, tasty mouthfeel.
Description
Technical field
The present invention relates to food processing field, particularly relate to the preparation method of a kind of halogen material and spiced and stewed food.
Background technology
Spiced and stewed food is the dish of Chinese tradition, and it is drawn materials conveniently, and meat and vegetables all may be used, for example, meat or fish class, stew in soy sauce pig's feet, pig elbow, duck neck, duck pawl, Pigs Hearts, pork tripe etc., element class, sea-tangle, algae, legume vegetable etc., it is nutritious, mouthfeel chewiness, with rich flavor, selects and the deep great kindness by consumers in general regardless of season, Feng Jianxi, panoramic spiced and stewed food spicy, the Xin Xiang of tool, the salty fresh and elite of " liking pungent perfume (or spice), still flavour ".But spiced and stewed food quality it is critical only that halogen material, good halogen material is not only delicious, more wants nutrition, beneficially absorption of human body nutriment.
Content of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, provides the preparation method of a kind of halogen material and spiced and stewed food.
For solving above-mentioned technical problem, the technical scheme that the present invention proposes is:
A kind of halogen material, described halogen material includes the raw material of following parts by weight: water 1500-2500 part, animal oil 150-300 part, salt 50-60 part, soy sauce 20-30 part, light soy sauce 40-60 part, cooking wine 70-80 part, chilli oil 20-35 part, sesame oil 10-15 part, anistree 60-90 part, cassia bark 60-90 part, Amomum cardamomum 40-50 part, tsaoko 10-15 part, spiceleaf 10-15 part, ginger 70-80 part, dried orange peel 10-15 part, cloves 5-10 part, rock sugar 5-8 part, Chinese prickly ash 45-60 part.
Further, described halogen material also includes garlic 30-45 part, little fennel 30-45 part, root of Dahurain angelica 30-45 part, mountain naphthalene 30-45 part, fructus amomi 30-45 part, nutmeg 30-45 part.
The preparation method of a kind of spiced and stewed food, comprises the steps:
A, selection, select satisfactory raw material；
B, prepare bittern, anise, cassia bark, Amomum cardamomum, tsaoko, Chinese prickly ash, spiceleaf, ginger are put into containing bio oil, salt water in boil 80 minutes after, add cooking wine, light soy sauce, chilli oil, dried orange peel, cloves, rock sugar big fire boiled 10-15 minute, remove the foam in water, add sesame oil, little fire boils 60 minutes, obtains bittern；
C, by after pretreatment of raw material, be placed in the bittern that step b is made, be heated to 100 DEG C boil 15-60 minute after, then
Little fire control system boils half an hour at 50-70 DEG C, pulls out and obtain spiced and stewed food from bittern.
Further, the spiced and stewed food obtaining through the process of step c loads in food pack, carries out air port under conditions of vacuumizing, and vacuum is 0.09MPa.
Further, when the raw material that described step a selects is meat products, before carrying out step c, based on meat products weight, the salt adding 6% is pickled, and during operation, salt mixes with meat products, and after being stacked in and pickling cylinder, potting will be pickled tight, and pickle 12-15h, and stir up and down once every 4h for 2-4 DEG C.
Further, the meat products after pickling drains the water, and is placed in air flow dryer, controls temperature at about 55 DEG C, toasts 5-6 hour.
nullThe halogen material that the present invention provides，Including the raw material of following parts by weight: water 1500-2500 part、Animal oil 150-300 part、Salt 50-60 part、Soy sauce 20-30 part、Light soy sauce 40-60 part、Cooking wine 70-80 part、Chilli oil 20-35 part、Sesame oil 10-15 part，Anistree 60-90 part、Cassia bark 60-90 part、Amomum cardamomum 40-50 part、Tsaoko 10-15 part、Spiceleaf 10-15 part、Ginger 70-80 part、Dried orange peel 10-15 part、Cloves 5-10 part、Rock sugar 5-8 part、Chinese prickly ash 45-60 part，Anise in its invention、Cassia bark、Tsaoko、Amomum cardamomum、Vanilla、Chinese prickly ash、Dried orange peel、Cloves，All there is the feature overflowing fragrance，Wherein anistree、Cassia bark、Fragrant meat is fricassee seasoning，It is one of the composition of five-spice powder，It is contained within volatile oil and fragrant aroma，Amomum cardamomum and ginger belong to zingiberaceous plant，Remove raw meat for meat products，Wherein anistree、Tsaoko、The equal taste of Chinese prickly ash is pungent，Make the bittern taste boiling again pungent，And by soy sauce in soup stock、Light soy sauce、Cooking wine、Chilli oil、Sesame oil is by strong for bittern taste，It is easy to meat system、The tasty stew in soy sauce of bean product，The spices that the present invention uses is natural perfume material，Do not add any chemistry to adjust，Make nutrient health，Make bittern taste flavor all good，The spiced and stewed food prepared through this bittern，Paste flavor is strong、Moderately salted，Tasty mouthfeel.
Detailed description of the invention
It although the present invention is disclosed above with preferred embodiment, but is not limited to the present invention.Any those of ordinary skill in the art, in the case of without departing from technical solution of the present invention scope, technical solution of the present invention is made many possible variations and modification by the technology contents that all may utilize the disclosure above, or is revised as the Equivalent embodiments of equivalent variations.Therefore, every content without departing from technical solution of the present invention, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification, all should fall in the range of technical solution of the present invention is protected.
Embodiment 1
A kind of halogen material, described halogen material includes the raw material of following parts by weight: 1500 parts of water, 150 parts of animal oil, salt 50 parts, 20 parts of soy sauce, light soy sauce 40 parts, cooking wine 70 parts, chilli oil 20 parts, 10 parts of sesame oil, anistree 60 parts, 60 parts of cassia bark, Amomum cardamomum 40 parts, tsaoko 10 parts, spiceleaf 10 parts, 70 parts of ginger, dried orange peel 10 parts, cloves 5 parts, 5 parts of rock sugar, 45 parts of Chinese prickly ash.
Further, described halogen material also includes 30 parts of garlic, little fennel 30 parts, the root of Dahurain angelica 30 parts, mountain naphthalene 30 parts, fructus amomi 30 parts, nutmeg 30 parts.
The preparation method of a kind of spiced and stewed food, comprises the steps；
A, selection, select satisfactory raw material；
B, prepare bittern, anise, cassia bark, Amomum cardamomum, tsaoko, Chinese prickly ash, spiceleaf, ginger are put into containing bio oil, salt water in boil 80 minutes after, add cooking wine, light soy sauce, chilli oil, dried orange peel, cloves, rock sugar big fire boiled 10-15 minute, remove the foam in water, add sesame oil, little fire boils 60 minutes, obtains bittern so that in the taste of a spices deeply bittern；
C, by after pretreatment of raw material, be placed in the bittern that step b is made, be heated to 100 DEG C boil 15-60 minute after, little fire control system boils half an hour at 50-70 DEG C again, pulling out from bittern and obtaining spiced and stewed food, little fire is stewed slowly and is made raw material and bittern stew in soy sauce more abundant, and retains the original flavor of raw material.
Further, the spiced and stewed food obtaining through the process of step c loads in food pack, carries out air port under conditions of vacuumizing, and vacuum is 0.09MPa.
Further, when the raw material that described step a selects is meat products, before carrying out step c, based on meat products weight, the salt adding 6% is pickled, and during operation, salt mixes with meat products, and after being stacked in and pickling cylinder, potting will be pickled tight, and pickle 12-15h, and stir up and down once every 4h for 2-4 DEG C.
Further, the meat products after pickling drains the water, and is placed in air flow dryer, controls temperature at about 55 DEG C, toasts 5-6 hour.
Embodiment 2
A kind of halogen material, described halogen material includes the raw material of following parts by weight: 2500 parts of water, 300 parts of animal oil, salt 60 parts, 30 parts of soy sauce, light soy sauce 60 parts, cooking wine 80 parts, chilli oil 35 parts, 15 parts of sesame oil, anistree 90 parts, 90 parts of cassia bark, Amomum cardamomum 50 parts, tsaoko 15 parts, spiceleaf 15 parts, 80 parts of ginger, dried orange peel 15 parts, cloves 10 parts, 8 parts of rock sugar, 60 parts of Chinese prickly ash.
Further, described halogen material also includes garlic 30-45 part, little fennel 30-45 part, root of Dahurain angelica 30-45 part, mountain naphthalene 30-45 part, fructus amomi 30-45 part, nutmeg 30-45 part.
The preparation method of a kind of spiced and stewed food, comprises the steps:
A, selection, select satisfactory raw material；
B, prepare bittern, anise, cassia bark, Amomum cardamomum, tsaoko, Chinese prickly ash, spiceleaf, ginger are put into containing bio oil, salt water in boil 80 minutes after, add cooking wine, light soy sauce, chilli oil, dried orange peel, cloves, rock sugar big fire boiled 10-15 minute, remove the foam in water, add sesame oil, little fire boils 60 minutes, obtains bittern；
C, by after pretreatment of raw material, be placed in the bittern that step b is made, be heated to 100 DEG C boil 15-60 minute after, less fire control system boils half an hour at 50-70 DEG C, pulls out and obtain spiced and stewed food from bittern.
Further, the spiced and stewed food obtaining through the process of step c loads in food pack, carries out air port under conditions of vacuumizing, and vacuum is 0.09MPa.
Further, when the raw material that described step a selects is meat products, before carrying out step c, based on meat products weight, the salt adding 6% is pickled, and during operation, salt mixes with meat products, and after being stacked in and pickling cylinder, potting will be pickled tight, and pickle 12-15h, and stir up and down once every 4h for 2-4 DEG C.
Further, the meat products after pickling drains the water, and is placed in air flow dryer, controls temperature at about 55 DEG C, toasts 5-6 hour.
Embodiment 3
A kind of halogen material, described halogen material includes the raw material of following parts by weight: 2000 parts of water, 200 parts of animal oil, salt 55 parts, 25 parts of soy sauce, light soy sauce 50 parts, cooking wine 75 parts, chilli oil 30 parts, 12 parts of sesame oil, anistree 70 parts, 70 parts of cassia bark, Amomum cardamomum 45 parts, tsaoko 12 parts, spiceleaf 13 parts, 75 parts of ginger, dried orange peel 12 parts, cloves 6 parts, 7 parts of rock sugar, 55 parts of Chinese prickly ash.
Further, described halogen material also includes garlic 30-45 part, little fennel 30-45 part, root of Dahurain angelica 30-45 part, mountain naphthalene 30-45 part, fructus amomi 30-45 part, nutmeg 30-45 part.
The preparation method of a kind of spiced and stewed food, comprises the steps:
A, selection, select satisfactory raw material；
B, prepare bittern, anise, cassia bark, Amomum cardamomum, tsaoko, Chinese prickly ash, spiceleaf, ginger are put into containing bio oil, salt water in boil 80 minutes after, add cooking wine, light soy sauce, chilli oil, dried orange peel, cloves, rock sugar big fire boiled 10-15 minute, remove the foam in water, add sesame oil, little fire boils 60 minutes, obtains bittern；
C, by after pretreatment of raw material, be placed in the bittern that step b is made, be heated to 100 DEG C boil 15-60 minute after, less fire control system boils half an hour at 50-70 DEG C, pulls out and obtain spiced and stewed food from bittern.
Further, the spiced and stewed food obtaining through the process of step c loads in food pack, carries out air port under conditions of vacuumizing, and vacuum is 0.09MPa.
Further, when the raw material that described step a selects is meat products, before carrying out step c, based on meat products weight, the salt adding 6% is pickled, and during operation, salt mixes with meat products, and after being stacked in and pickling cylinder, potting will be pickled tight, and pickle 12-15h, and stir up and down once every 4h for 2-4 DEG C.
Further, the meat products after pickling drains the water, and is placed in air flow dryer, controls temperature at about 55 DEG C, toasts 5-6 hour.
Claims (6)
1. a halogen material, it is characterised in that described halogen material includes the raw material of following parts by weight: water 1500-2500 part, animal
Oil 150-300 part, salt 50-60 part, soy sauce 20-30 part, light soy sauce 40-60 part, cooking wine 70-80 part, chilli oil 20-35
Part, sesame oil 10-15 part, anistree 60-90 part, cassia bark 60-90 part, Amomum cardamomum 40-50 part, tsaoko 10-15 part, perfume (or spice)
Leaf 10-15 part, ginger 70-80 part, dried orange peel 10-15 part, cloves 5-10 part, rock sugar 5-8 part, Chinese prickly ash 45-60 part.
2. a kind of halogen material according to claim 1, it is characterised in that also include garlic 30-45 part, little in described halogen material
Fennel 30-45 part, root of Dahurain angelica 30-45 part, mountain naphthalene 30-45 part, fructus amomi 30-45 part, nutmeg 30-45 part.
3. the preparation method of a spiced and stewed food, it is characterised in that comprise the steps:
A, selection, select satisfactory raw material；
B, prepare bittern, take such as the halogen material of claim 1 or 2, by anise, cassia bark, Amomum cardamomum, tsaoko, Chinese prickly ash,
Spiceleaf, ginger put into containing bio oil, salt water in boil 80 minutes after, add cooking wine, light soy sauce, chilli oil, dried orange peel, fourth
Fragrant, rock sugar big fire boiled 10-15 minute, removes the foam in water, adds sesame oil, and little fire boils 60 minutes, obtains bittern；
C, by after pretreatment of raw material, be placed in the bittern that step b is made, be heated to 100 DEG C boil 15-60 minute after, then
Little fire control system boils half an hour at 50-70 DEG C, pulls out and obtain spiced and stewed food from bittern.
4. the preparation method of a kind of spiced and stewed food according to claim 3, it is characterised in that obtain through the process of step c
Spiced and stewed food loads in food pack, carries out air port under conditions of vacuumizing, and vacuum is 0.09MPa.
5. the preparation method of a kind of spiced and stewed food according to claim 3, it is characterised in that it is former that described step a selects
When material is for meat products, before carrying out step c, based on meat products weight, the salt adding 6% is pickled, salt during operation
Mix with meat products, and after being stacked in and pickling cylinder, potting will be pickled tight, and pickle 12-15h for 2-4 DEG C, and upper and lower every 4h
Stir once.
6. the preparation method of a kind of spiced and stewed food according to claim 5, it is characterised in that the meat products drip after pickling
Solid carbon dioxide, is placed in air flow dryer, controls temperature at about 55 DEG C, toasts 5-6 hour.
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| CN201510109573.2A CN106135853A (en) | 2015-03-13 | 2015-03-13 | A kind of halogen material and the preparation method of spiced and stewed food |
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| CN201510109573.2A CN106135853A (en) | 2015-03-13 | 2015-03-13 | A kind of halogen material and the preparation method of spiced and stewed food |
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| CN106880016A (en) * | 2017-04-19 | 2017-06-23 | 石河子大学 | A kind of the halogen material and marinating method of sauce halogen sheep tripe |
| CN106954833A (en) * | 2017-04-14 | 2017-07-18 | 四川神州奥特农业科技有限公司 | A kind of halogen material and its processing method |
| CN107125689A (en) * | 2017-05-19 | 2017-09-05 | 金寨县创富农业科技开发有限公司 | A kind of halogen material and the method using the halogen material stew in soy sauce white goose |
| CN107125691A (en) * | 2017-05-24 | 2017-09-05 | 衢州福创工业设计有限公司 | A kind of halogen material and the method using the halogen material marinated food |
| CN107692069A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of preparation method of stew in soy sauce duck's gizzard |
| CN107853604A (en) * | 2017-11-09 | 2018-03-30 | 金玉霞 | A kind of preparation method of stew in soy sauce duck neck |
| CN107865325A (en) * | 2017-11-09 | 2018-04-03 | 金玉霞 | A kind of preparation method of stew in soy sauce duck tongue |
| CN107890037A (en) * | 2017-12-14 | 2018-04-10 | 昔阳县老家农牧开发有限责任公司 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
| CN107927598A (en) * | 2017-11-09 | 2018-04-20 | 金玉霞 | A kind of preparation method of stew in soy sauce duck head |
| CN109770256A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of novel marinating method |
| CN110250478A (en) * | 2019-05-23 | 2019-09-20 | 安徽仁裕食品有限公司 | A kind of processing preparation process of smoked bean curd |
| CN110353241A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice |
| CN111728144A (en) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | Marinated green soy beans and preparation method thereof |
| CN112089025A (en) * | 2020-09-27 | 2020-12-18 | 武汉味美鲜食品有限公司 | Preparation method of fragrant chicken |
| CN112493470A (en) * | 2020-11-30 | 2021-03-16 | 洛阳市伊水湾农产品开发有限公司 | Marinated shiitake mushroom and preparation method thereof |
| CN113180197A (en) * | 2021-05-29 | 2021-07-30 | 义乌市德香农业开发有限公司 | Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters |
| CN116671605A (en) * | 2023-07-04 | 2023-09-01 | 合肥美又科技有限公司 | Marinated product ingredients and marinated product processing method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106954833A (en) * | 2017-04-14 | 2017-07-18 | 四川神州奥特农业科技有限公司 | A kind of halogen material and its processing method |
| CN106880016A (en) * | 2017-04-19 | 2017-06-23 | 石河子大学 | A kind of the halogen material and marinating method of sauce halogen sheep tripe |
| CN107125689A (en) * | 2017-05-19 | 2017-09-05 | 金寨县创富农业科技开发有限公司 | A kind of halogen material and the method using the halogen material stew in soy sauce white goose |
| CN107125691A (en) * | 2017-05-24 | 2017-09-05 | 衢州福创工业设计有限公司 | A kind of halogen material and the method using the halogen material marinated food |
| CN107927598A (en) * | 2017-11-09 | 2018-04-20 | 金玉霞 | A kind of preparation method of stew in soy sauce duck head |
| CN107853604A (en) * | 2017-11-09 | 2018-03-30 | 金玉霞 | A kind of preparation method of stew in soy sauce duck neck |
| CN107865325A (en) * | 2017-11-09 | 2018-04-03 | 金玉霞 | A kind of preparation method of stew in soy sauce duck tongue |
| CN107692069A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of preparation method of stew in soy sauce duck's gizzard |
| CN107890037A (en) * | 2017-12-14 | 2018-04-10 | 昔阳县老家农牧开发有限责任公司 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
| CN109770256A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of novel marinating method |
| CN110250478A (en) * | 2019-05-23 | 2019-09-20 | 安徽仁裕食品有限公司 | A kind of processing preparation process of smoked bean curd |
| CN110353241A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice |
| CN111728144A (en) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | Marinated green soy beans and preparation method thereof |
| CN112089025A (en) * | 2020-09-27 | 2020-12-18 | 武汉味美鲜食品有限公司 | Preparation method of fragrant chicken |
| CN112493470A (en) * | 2020-11-30 | 2021-03-16 | 洛阳市伊水湾农产品开发有限公司 | Marinated shiitake mushroom and preparation method thereof |
| CN113180197A (en) * | 2021-05-29 | 2021-07-30 | 义乌市德香农业开发有限公司 | Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters |
| CN116671605A (en) * | 2023-07-04 | 2023-09-01 | 合肥美又科技有限公司 | Marinated product ingredients and marinated product processing method |
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