CN108991397A - A kind of oil halogen food and preparation method thereof - Google Patents
A kind of oil halogen food and preparation method thereof Download PDFInfo
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- CN108991397A CN108991397A CN201810744123.4A CN201810744123A CN108991397A CN 108991397 A CN108991397 A CN 108991397A CN 201810744123 A CN201810744123 A CN 201810744123A CN 108991397 A CN108991397 A CN 108991397A
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
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- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
The present invention discloses a kind of oily halogen food and preparation method thereof, the oil halogen food is made of the raw material of following parts by weight: 1500~2000 parts of raw meat, 250~420 parts of halogen oil, 50~100 parts of white granulated sugar, 50~100 parts of chickens' extract, 20~40 parts of monosodium glutamate, 50~100 parts of salt, 100~150 parts of secret fragrance, the preparation method of the application can preferably lock the delicate flavour ingredient of food materials, the continuous evaporation water of stew in soy sauce process, so that the juice that food materials are precipitated is at the process of constantly concentration reaction, taste more horn of plenty and dense.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of oil halogen food and preparation method thereof.
Background technique
Dry fruit beetle is a kind of meat products with China's traditional characteristics, is divided into variety classes, such as includes that pig encircles mouth, drifting fragrance pig
Pork leg's upper part, spiced beef, halogen donkey meat, spiced mutton, sauce halogen goose etc., since it is with unique taste, the fresh and tender palatable, spies such as meat is fine and smooth
Point is a kind of food of good market prospect.
The manufacturing process of various dry fruit beetles in the prior art is similar, by taking " spiced beef " and " sauce halogen pork " as an example
Mostly be select meat-tanning brine-cook meat-finished product fishing is dry, a general character of these traditional foods be the shelf-life is short, product nutrition at
It shunts and loses fastly.In addition, current dry fruit beetle production is operated basically according to traditional water halogen mode, traditional water halogen is only in base
Good performance has been obtained in this saline taste and delicate flavour, but has been showed on the fragrance that vegetable enters in oral cavity and again mastication processes
It is not very as one wishes, so many products are often seasoned in the later period and are made up.
Summary of the invention
In view of this, the application provides a kind of oily halogen food and preparation method thereof, the preparation method of the application can will be eaten
The delicate flavour ingredient of material preferably locks, the continuous evaporation water of stew in soy sauce process, so that the juice that food materials are precipitated is at constantly
The process of reaction, taste more horn of plenty and dense is concentrated.
In order to solve the above technical problems, technical solution provided by the invention is a kind of oily halogen food, which is characterized in that described
Oily halogen food is made of the raw material of following parts by weight: 1500~2000 parts of raw meat, 250~420 parts of halogen oil, white granulated sugar 50~
100 parts, 50~100 parts of chickens' extract, 20~40 parts of monosodium glutamate, 50~100 parts of salt, 100~150 parts of secret fragrance.
Preferably, the halogen oil is made of the raw material of following parts by weight: 100~150 parts of rapeseed oil, 5~10 parts of fresh-water fishes,
4~8 parts of shallot, 2~3 parts of ginger, 3~5 parts of garlic, 15~22 parts of capsicum, 5~10 parts of fragrance, the fragrance by illiciumverum 0.5~
1 part, 0.2~0.5 part of zingiber kawagoii, 0.3~0.5 part of tsaoko, 0.2~0.5 part of spirit grass, Bi dials 0.2~0.5 part, fructus amomi 0.2~0.5
Part, 0.2~0.5 part of white bandit, 0.5~1 part of cloves, 0.5~1 part of Chinese prickly ash, 0.5~1 part of cassia bark, 0.2~0.5 part of galanga, pepper
0.5~1 part, 0.5~1 part of spiceleaf, 0.5~1 part of fennel seeds, 0.2~0.5 part of radix aucklandiae, 0.2~0.5 part of fragrant fruit, nutmeg 0.2~
0.5 part of composition.
Wherein, the preparation method of halogen oil specifically:
(1) rapeseed oil is heated to 230 DEG C of progress hot oils, heats 15 minutes to the rapeseed oil without salad oil taste, obtains
First rapeseed oil；
(2) first rapeseed oil is cooled to 190 DEG C, fish of fresh water fish slices is added wherein and carries out oily deep fry for five minutes, obtain the
Two rapeseed oils；
(3) second rapeseed oil is cooled to 170 DEG C, shallot, ginger, garlic is added and carries out Titian 3 minutes, obtain the
Three rapeseed oils；
(4) the third rapeseed oil is cooled to 130 DEG C, capsicum section is added and perfume particle carries out Titian, in 95-100
Constant temperature extracts 50 minutes between DEG C, obtains the 4th rapeseed oil；
(5) the 4th rapeseed oil is filtered cooling and obtains halogen oil.
Fillet frying is added in halogen oil used in this application at first in rapeseed oil, and finished product is made to have a kind of fried meat Flavor,
Change the fragrance of halogen oil mellow；The application summarizes the form that capsicum is extracted using capsicum section, and chilli seed is also without broken, capsicum
Acid is relatively light, only extracts flavor component, and the colloid composition in chilli seed will not dissolve out, and keeps finished product halogen alopecia areata taste more clear
It is refreshing, it is suitble to the taste of modern；Spice population proportion is bigger in the application, is more suitable for dry fruit beetle product Titian, and peppery
Green pepper and fragrance use the technique of low temperature extraction for a long time, and the oil-soluble flavor component extraction in capsicum and fragrance is more abundant, make
Halogen incense oil taste is more rich, saves tanning using capsicum and makes chilli flavored oil than conventionally employed chilli powder, inside obtained product oil
Colloid composition is less, and mobility is more preferable, and mouthfeel is more preferable in the oral cavity, oiliness mouth.
Preferably, the secret fragrance is made of the raw material of following parts by weight: 10~20 parts of fragrance powder, white wine 10~15
Part, 10~20 parts of soy sauce, 80~120 parts of halogen oil, the fragrance powder are made of the raw material of following parts by weight: 2~5 parts of capsicum, flower
It is 1~2 part of green pepper, 1~2 part of pepper, 0.5~1 part octagonal, 0.5~1 part of zingiber kawagoii, 0.5~1 part of cassia bark, 0.5~1 part of white bandit, fructus amomi
0.5~1 part, 0.5~1 part of spiceleaf, 0.5~1 part of fennel seeds, 0.5~1 part of spirit grass, 0.5~1 part of galanga galangal seed, fragrant fruit 0.5~1
Part, 0.5~1 part of nutmeg.
Preferably, the secret fragrance the preparation method comprises the following steps: by the fragrance powder, white wine, soy sauce, halogen oil is uniformly mixed
Obtain secret fragrance within refrigeration fermentation 3 days afterwards.
During stew in soy sauce, other than using halogen oil to carry out stew in soy sauce, it is also additionally added to secret fragrance, fragrance powder and stew in soy sauce
After the gravy mixing that raw meat is precipitated, speed the water-soluble flavor component in fragrance is quickly dissolved out can be interrogated.Therefore, water
Dissolubility and oil-soluble flavor component can be preferably fused to inside food materials, have a sense of hierarchy the flavor of product more.
The application also provides a kind of preparation method of oily halogen food, which comprises the following steps:
(1) by through examining qualified raw meat to clean, stripping and slicing is spare, weighs each raw material for standby by above-mentioned weight percent；
(2) halogen oil is put into pot, is heated to 100~110 DEG C, raw meat is then added, then sequentially adds white granulated sugar,
Chickens' extract, monosodium glutamate, salt and secret fragrance carry out stew in soy sauce, obtain the first spiced and stewed food；
(3) first spiced and stewed food is put into the halogen oil of steady temperature and keeps the temperature 15~20 minutes, obtain the second spiced and stewed food；
(4) second spiced and stewed food 10~20 DEG C are cooled to rapidly after taking out in halogen oil to eat to get to product oil halogen
Product.
The application selects poultry and its byproduct as main raw meat, more than at least a year feeding period, such
Raw meat is good in taste, and meat consolidation is easier to tasty.And raw meat needs first to carry out blanching cooking, in this way may be used after stripping and slicing
To remove the watery blood in losing flesh, smelling removal is removed, enters the taste of subsequent fragrance preferably in meat.
The application is mainly that high temperature makes bottom taste more horn of plenty, second using low using the method for stew in soy sauce twice for the first time
Warm stew in soy sauce, the lock for keeping the fragrance of characteristic halogen oil stronger is inside product.
The good finished product of stew in soy sauce enters quickly clean chilling room, temperature is rapidly decreased to 15 degree, to guarantee that flavor can be fast
Speed is locked in food materials.
Preferably, every piece of weight is not more than 50 grams after raw meat stripping and slicing in the step (1), and thickness is not more than 1cm.
Raw meat can be made sufficiently tasty in halogen oil in this way, meat piece is excessive or the blocked up fragrance that can all lead to halogen oil can not
Completely into the inside for arriving raw meat, causing the food of halogen out to only have, surface is flavoursome, and the internal original flavor for remaining meat.
Preferably, white granulated sugar is needed before addition by frying in the step (2).
Preferably, the stew in soy sauce time is 15~20 minutes in the step (2).
Preferably, the halogen oil temperature of steady temperature is 60 DEG C in the step (3).
Preferably, second spiced and stewed food is cooled to rapidly 15 DEG C after taking out in halogen oil in the step (4).
The application compared with prior art, has the following beneficial effects:
The application first uses halogen oil to carry out stew in soy sauce.Halogen oil in the application mentions the oil-soluble flavor component in fragrance
Before extract, then we will also add natural fragrance powder during stew in soy sauce, the meat that fragrance powder and stew in soy sauce raw material are precipitated
After juice mixing, rapidly the water-soluble flavor component in fragrance quickly can be dissolved out, water-soluble and oil-soluble fragrance at
Point, it can preferably be fused to inside food materials, have a sense of hierarchy the flavor of product more.
In addition, the application can preferably be lockked the delicate flavour ingredient of food materials, stew in soy sauce process is continuous using oily halogen technology
Evaporation water, so that the juice that food materials are precipitated is at the process of constantly concentration reaction, taste more horn of plenty and dense, use
The method of stew in soy sauce twice is mainly that high temperature makes bottom taste more horn of plenty, uses low temperature stew in soy sauce for the second time, make characteristic halogen oil for the first time
The stronger lock of fragrance is inside product.Therefore, the oily halogen food of the application preparation is not only in entrance with strong perfume (or spice)
Taste and delicate flavour, can still taste the meat-like flavor of stew in soy sauce after careful chewing, and the flavor of product more has a sense of hierarchy.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The present invention is described in further detail.
Embodiment 1
A kind of oil Spiced beef, is made of, 1500 parts of beef the raw material of following parts by weight, 250 parts of halogen oil, and 50 parts of white granulated sugar,
50 parts of chickens' extract, 20 parts of monosodium glutamate, 50 parts of salt, 125 parts of secret fragrance, wherein secret fragrance is made of the raw material of following parts by weight:
10 parts of fragrance powder, 10 parts of white wine, 10 parts of soy sauce, 80 parts of halogen oil, wherein fragrance powder is made of the raw material of following parts by weight: capsicum 2
Part, it is 1 part of Chinese prickly ash, 1 part of pepper, 0.5 part octagonal, 0.5 part of zingiber kawagoii, 0.5 part of cassia bark, 0.5 part of white bandit, 0.5 part of fructus amomi, spiceleaf 0.5
Part, 0.5 part of fennel seeds, 0.5 part of spirit grass, 0.5 part of galanga galangal seed, 0.5 part of fragrant fruit, 0.5 part of nutmeg.
Preparation method specifically:
(1) by through examining qualified raw meat to clean, stripping and slicing is spare, and wherein beef clod weight is not more than 50 grams, and thickness is not
Greater than 1cm, to guarantee food materials effect tasty in halogen pot；Each raw material for standby is weighed by above-mentioned weight percent；
(2) prepare secret fragrance: by fragrance powder, white wine, soy sauce, halogen oil, refrigeration is spare after fermenting 3 days after mixing；
(3) halogen oil is put into pot, is heated to 100~110 DEG C, the beef cut is then added, then sequentially added white
Granulated sugar, chickens' extract, monosodium glutamate, salt and secret fragrance carry out stew in soy sauce, obtain the first spiced and stewed food within stew in soy sauce 20 minutes；
(4) first spiced and stewed food is put into low temperature stew in soy sauce in the halogen oil of steady temperature, 60 degree of secret halogen oil temperature, stew in soy sauce
Time 15 minutes, obtain the second spiced and stewed food；
(5) by second spiced and stewed food, news speed is cooled to 15 DEG C to get to Spiced beef after taking out in halogen oil.
Embodiment 2
The oily halogen pork head meat of one benefit, is made of, 1800 parts of pork head meat the raw material of following parts by weight, 300 parts of halogen oil, white granulated sugar 60
Part, 60 parts of chickens' extract, 20 parts of monosodium glutamate, 55 parts of salt, 125 parts of secret fragrance, wherein secret fragrance by following parts by weight raw material group
At: 10 parts of fragrance powder, 10 parts of white wine, 10 parts of soy sauce, 80 parts of halogen oil, wherein fragrance powder is made of the raw material of following parts by weight: peppery
It is 2 parts of green pepper, 1 part of Chinese prickly ash, 1 part of pepper, 0.5 part octagonal, 0.5 part of zingiber kawagoii, 0.5 part of cassia bark, 0.5 part of white bandit, 0.5 part of fructus amomi, spiceleaf
0.5 part, 0.5 part of fennel seeds, 0.5 part of spirit grass, 0.5 part of galanga galangal seed, 0.5 part of fragrant fruit, 0.5 part of nutmeg.
Preparation method other steps in addition to raw material proportioning is different are same as Example 1.
Embodiment 3
A kind of oil pot-stewed chicken wing, is made of, 1600 parts of chicken wings, halogen oil 350,80 parts of white granulated sugar, chicken the raw material of following parts by weight
Essence 50, monosodium glutamate 20, salt 80, secret fragrance 150, wherein secret fragrance is made of the raw material of following parts by weight: 15 parts of fragrance powder,
15 parts of white wine, 15 parts of soy sauce, 105 parts of halogen oil, wherein fragrance powder is made of the raw material of following parts by weight: 3 parts of capsicum, 1 part of Chinese prickly ash,
It is 1 part of pepper, 0.5 part octagonal, 0.5 part of zingiber kawagoii, 1 part of cassia bark, 1 part of white bandit, 1 part of fructus amomi, 1 part of spiceleaf, 1 part of fennel seeds, spirit grass 1
Part, 1 part of galanga galangal seed, 1 part of fragrant fruit, 1 part of nutmeg.
Preparation method other steps in addition to raw material proportioning is different are same as Example 1.
Embodiment 4
A kind of oil halogen beef tendon, is made of, 2000 parts of beef tendon, halogen oil 400, white granulated sugar 80 raw material of following parts by weight,
Chickens' extract 80, monosodium glutamate 30, salt 85, secret fragrance 150, wherein secret fragrance is made of the raw material of following parts by weight: fragrance powder 15
Part, 105 parts of 15 parts of white wine, 15 parts of soy sauce, halogen oil, wherein fragrance powder is made of the raw material of following parts by weight: 3 parts of capsicum, Chinese prickly ash 1
Part, it is 1 part of pepper, 0.5 part octagonal, 0.5 part of zingiber kawagoii, 1 part of cassia bark, 1 part of white bandit, 1 part of fructus amomi, 1 part of spiceleaf, 1 part of fennel seeds, spirit grass
1 part, 1 part of galanga galangal seed, 1 part of fragrant fruit, 1 part of nutmeg.
Preparation method other steps in addition to raw material proportioning is different are same as Example 1.
Embodiment 5
A kind of oil Cold spiced duck leg, is made of, 1500 parts of duck das Beinfleisch, halogen oil 300, white granulated sugar 50, chicken the raw material of following parts by weight
Essence 90, monosodium glutamate 20, salt 100, secret fragrance 150, wherein secret fragrance is made of the raw material of following parts by weight: fragrance powder 15
Part, 15 parts of white wine, sauce are by 15 parts, 105 parts of halogen oil, and wherein fragrance powder is made of the raw material of following parts by weight: 3 parts of capsicum, Chinese prickly ash 1
Part, it is 1 part of pepper, 0.5 part octagonal, 0.5 part of zingiber kawagoii, 1 part of cassia bark, 1 part of white bandit, 1 part of fructus amomi, 1 part of spiceleaf, 1 part of fennel seeds, spirit grass
1 part, 1 part of galanga galangal seed, 1 part of fragrant fruit, 1 part of nutmeg.
Preparation method other steps in addition to raw material proportioning is different are same as Example 1.
Reference examples 1
A kind of production method of halogen meat, comprising the following steps:
(1) feedstock processing: beef is cleaned, cutting, removes watery blood, then raw material is put into saucepan, increases soup to no mistake
Meat is advisable, and soup-stock is and soup-stock made of pig bone infusion
(2) halogen material makes: halogen material is cassia bark, and fennel seeds, spiceleaf, Chinese prickly ash, fructus amomi, brigand, kaempferia galamga, the root of Dahurain angelica is octagonal, good
Ginger, tsaoko, cloves, capsicum, lemon-grass, Bi are dialled, dried orange peel, pepper, wherein the cassia bark accounts for the 4 ‰ of raw material weight, the fennel fruit
Perfume (or spice) accounts for the 1.6 ‰ of raw material weight, and the spiceleaf accounts for the 0.4 ‰ of raw material weight, and the Chinese prickly ash accounts for the 0.8 ‰ of raw material weight, described
Fructus amomi accounts for the 0.8 ‰ of raw material weight, and the brigand accounts for the 0.8 ‰ of raw material weight, and the kaempferia galamga accounts for the 0.8 ‰ of raw material weight, institute
The root of Dahurain angelica accounts for raw material weight 0.8 ‰ are stated, the illiciumverum accounts for the 2.4 ‰ of raw material weight, and the galanga accounts for the 4 ‰ of raw material weight, institute
Tsaoko accounts for raw material weight 2.4 ‰ are stated, the cloves accounts for the 0.5 ‰ of raw material weight, and the capsicum (dry weight) accounts for raw material weight
0.6 ‰, the lemon-grass accounts for the 0.1 ‰ of raw material weight, and the Bi is dialled and accounted for the 0.4 ‰ of raw material weight, and the dried orange peel accounts for raw material weight
The 0.8 ‰ of amount, the pepper accounts for the 0.8 ‰ of raw material weight.The halogen material is weighed up, the halogen material that must be weighed up, with netted high temperature resistant
Sack encapsulates the halogen material weighed up, the halogen material that must be made.
(3) halogen meat: salt being added into the saucepan, and the halogen material made described in addition boils until meat is well-done, obtains halogen
Good meat.
Embodiment 6
Product quality evaluation:
(1) sensory evaluation
Method: it is random that 50 people progress halogen meat products is invited to evaluate, the grade average of evaluation is counted.Evaluation
Standard and result are shown in Tables 1 and 2 respectively.
1 sensory evaluation criteria of table
2 Analyses Methods for Sensory Evaluation Results of table
| Embodiment | Color | Flavor | State | Total score |
| Embodiment 1 | 17 | 28 | 43 | 88 |
| Embodiment 2 | 18 | 30 | 48 | 96 |
| Embodiment 3 | 19 | 29 | 44 | 92 |
| Embodiment 4 | 17 | 28 | 45 | 90 |
| Embodiment 5 | 18 | 28 | 44 | 90 |
| Reference examples 1 | 13 | 20 | 35 | 68 |
As can be seen from the above table, the halogen meat products fragrance prepared using preparation method provided by the present application is more mellow,
The fragrance of fragrance can be preferably fused to inside food materials, have a sense of hierarchy the flavor of product more.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (10)
1. a kind of oil halogen food, which is characterized in that the oil halogen food is made of the raw material of following parts by weight: raw meat 1500~
2000 parts, 250~420 parts of halogen oil, 50~100 parts of white granulated sugar, 50~100 parts of chickens' extract, 20~40 parts of monosodium glutamate, salt 50~100
Part, 100~150 parts of secret fragrance.
2. oil halogen food according to claim 1, which is characterized in that the halogen oil is made of the raw material of following parts by weight:
100~150 parts of rapeseed oil, 5~10 parts of fresh-water fishes, 4~8 parts of shallot, 2~3 parts of ginger, 3~5 parts of garlic, 15~22 parts of capsicum,
5~10 parts of fragrance, the fragrance is by 0.5~1 part octagonal, and 0.2~0.5 part of zingiber kawagoii, 0.3~0.5 part of tsaoko, spirit grass 0.2~0.5
Part, Bi dials 0.2~0.5 part, and 0.2~0.5 part of fructus amomi, 0.2~0.5 part of white bandit, 0.5~1 part of cloves, 0.5~1 part of Chinese prickly ash, osmanthus
0.5~1 part of skin, 0.2~0.5 part of galanga, 0.5~1 part of pepper, 0.5~1 part of spiceleaf, 0.5~1 part of fennel seeds, radix aucklandiae 0.2~
0.5 part, 0.2~0.5 part of fragrant fruit, 0.2~0.5 part of nutmeg composition.
3. oil halogen food according to claim 1, which is characterized in that the secret fragrance by following parts by weight raw material group
At: 10~20 parts of fragrance powder, 10~15 parts of white wine, 10~20 parts of soy sauce, 80~120 parts of halogen oil, the fragrance powder is by following heavy
Measure the raw material composition of part: it is 2~5 parts of capsicum, 1~2 part of Chinese prickly ash, 1~2 part of pepper, 0.5~1 part octagonal, 0.5~1 part of zingiber kawagoii, osmanthus
0.5~1 part of skin, white 0.5~1 part of button, 0.5~1 part of fructus amomi, 0.5~1 part of spiceleaf, 0.5~1 part of fennel seeds, spirit grass 0.5~1
Part, 0.5~1 part of galanga galangal seed, 0.5~1 part of fragrant fruit, 0.5~1 part of nutmeg.
4. oil halogen food according to claim 3, which is characterized in that the secret fragrance the preparation method comprises the following steps: will be described
Fragrance powder, white wine, soy sauce, halogen oil obtain secret fragrance in refrigeration fermentation 3 days after mixing.
5. a kind of preparation method of oil halogen food, which comprises the following steps:
(1) qualified raw meat will be examined to clean, and will cut certainly spare, and weigh each raw material for standby by above-mentioned weight percent；
(2) halogen oil is put into pot, is heated to 100~110 DEG C, raw meat is then added, then sequentially add white granulated sugar, chicken
Essence, monosodium glutamate, salt and secret fragrance carry out stew in soy sauce, obtain the first spiced and stewed food；
(3) first spiced and stewed food is put into the halogen oil of steady temperature and keeps the temperature 15~20 minutes, obtain the second spiced and stewed food；
(4) second spiced and stewed food is cooled to 10~20 DEG C rapidly after taking out in halogen oil to get to product oil halogen food.
6. the preparation method of oil halogen food according to claim 5, which is characterized in that raw meat is cut in the step (1)
Every piece of weight is not more than 50 grams after block, and thickness is not more than 1cm.
7. the preparation method of oil halogen food according to claim 5, which is characterized in that white granulated sugar exists in the step (2)
It needs before being added by frying.
8. the preparation method of oil halogen food according to claim 5, which is characterized in that the stew in soy sauce time in the step (2)
It is 15~20 minutes.
9. the preparation method of oil halogen food according to claim 5, which is characterized in that steady temperature in the step (3)
Halogen oil temperature be 60 DEG C.
10. the preparation method of oil halogen food according to claim 5, which is characterized in that by described the in the step (4)
Two spiced and stewed foods are cooled to rapidly 15 DEG C after taking out in halogen oil.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527424A (en) * | 2018-12-23 | 2019-03-29 | 湖南德旺农业科技发展有限公司 | The old teal of paste flavor and its processing method |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
| CN113017013A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Stewed beef head and preparation method thereof |
| CN113951461A (en) * | 2021-11-09 | 2022-01-21 | 李红波 | Pig head meat marinating material and marinating method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224857A (en) * | 2011-05-19 | 2011-10-26 | 叶龙宝 | Spicy stewing oil and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102224857A (en) * | 2011-05-19 | 2011-10-26 | 叶龙宝 | Spicy stewing oil and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527424A (en) * | 2018-12-23 | 2019-03-29 | 湖南德旺农业科技发展有限公司 | The old teal of paste flavor and its processing method |
| CN113017013A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Stewed beef head and preparation method thereof |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
| CN113951461A (en) * | 2021-11-09 | 2022-01-21 | 李红波 | Pig head meat marinating material and marinating method |
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