CN115812938A - Leisure marinade and preparation method and application thereof - Google Patents
Leisure marinade and preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides leisure marinade and a preparation method and application thereof, wherein the leisure marinade comprises the following raw materials in parts by weight: 65-75 parts of red oil, 50-60 parts of halogen soup, 5-10 parts of sesame oil, 0.6-1.0 part of pepper powder, 6-10 parts of sesame and 6-10 parts of white spirit. The invention has the beneficial effects that: the leisure marinade disclosed by the invention is bright in color and rich in taste level. The marinated product prepared by the leisure marinade has rich taste and layering, the freshness of the marinated product is maintained to the maximum extent, the total number of bacterial colonies of the marinated product is small, and the quality guarantee period is long under the condition of not adding a preservative.
Description
Technical Field
The invention belongs to the technical field of food research and development, and particularly relates to leisure marinade and a preparation method and application thereof.
Background
The sauced meat product is a large class of Chinese meat products, and is popular with consumers due to unique mouthfeel. At present, the marinated products in the industry are stewed by spices, the taste is single, the aftertaste level is less, and the formula is old and has no fresh feeling.
Disclosure of Invention
The invention aims to provide leisure marinade which is chewy, rich in mouthfeel and layered in mouthfeel, and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the leisure marinade comprises the following raw materials in parts by weight: 65-75 parts of red oil, 50-60 parts of halogen soup, 5-10 parts of sesame oil, 0.6-1.0 part of pepper powder, 6-10 parts of sesame and 6-10 parts of white spirit.
As a preferred embodiment, the leisure marinade comprises the following raw materials in parts by weight: 750-850 parts of star anise, 450-550 parts of tsaoko amomum fruits, 300-400 parts of cassia bark, 250-350 parts of dried orange peel, 350-450 parts of fennel, 250-350 parts of clove, 450-550 parts of kaempferia galangal, 350-450 parts of liquorice, 150-250 parts of amomum villosum, 250-350 parts of bay leaves, 150-250 parts of red nutmeg, 80-120 parts of momordica grosvenori, 350-450 parts of cardamom powder, 350-450 parts of amomum powder, 1800-2200 parts of pepper, 1800-2200 parts of hot pepper, 800-1200 parts of bone soup-stock, 25-35 parts of ethyl maltol and 3-8 parts of sugar.
The preparation method of the marinade soup comprises the following steps:
(1) Preparing big bone soup-stock, wherein the big bone soup-stock can be prepared by decocting pig bones and chicken for 3-4h, and can also be purchased on the market;
(2) Adding the rest raw materials in the marinating soup into the big bone soup-stock to decoct so as to obtain the marinating soup.
As a preferred embodiment, the leisure marinade comprises the following raw materials in parts by weight: 100-120 parts of soybean oil, 1-3 parts of green Chinese onion, 2-4 parts of onion, 1-2 parts of ginger, 8-10 parts of chili powder, 6-10 parts of sesame, 2-3 parts of spice powder, 0.8-1.2 parts of pepper powder and 0.4-0.6 part of white spirit.
The preparation method of the red oil comprises the following steps:
(1) Mixing Chinese liquor and fructus Zanthoxyli powder, and stirring;
(2) Heating the soybean oil, adding green Chinese onions, onions and gingers in the heating process, adding spice powder into the soybean oil when the soybean oil is heated to 180 ℃, stopping adding, adding chili powder into the soybean oil when the soybean oil is cooled to 165 ℃, adding the mixture obtained in the step (1) into the soybean oil when the soybean oil is cooled to 105 ℃, adding sesames, and cooling to room temperature.
As a preferred embodiment, the sauce comprises the following raw materials in parts by weight: 25-35 parts of angelica dahurica, 35-45 parts of round cardamom, 45-55 parts of star anise, 15-25 parts of tsaoko amomum fruit, 25-35 parts of cassia bark, 15-25 parts of clove, 25-35 parts of white pepper, 12-20 parts of common fennel, 30-40 parts of rhizoma kaempferiae, 25-30 parts of liquorice, 25-32 parts of dried ginger, 30-40 parts of dried orange peel and 20-30 parts of nutmeg.
The angelica dahurica is both a medicinal material and a spice seasoning, has fragrant and slightly bitter taste and the like, and has the effects of removing peculiar smell, increasing fragrance, regulating taste and the like.
The cardamom has the effects of eliminating dampness, improving inappetence and the like, and has the effect of dissipating cold-dampness.
The fructus Anisi Stellati is a warm food, has effects of invigorating stomach and spleen, and is rich in nutrition. The fructus Anisi Stellati can relieve abdominal pain, increase leukocyte, treat tinea pedis due to cold dampness and crymodynia of waist and knee, and promote appetite.
The tsaoko amomum fruit can remove fishy smell and mutton smell, improve the taste of dishes, and has better taste when being used for cooking fish and meat.
The cinnamon has a special flavor, can cover the fishy smell and the mutton smell of meat when being used for cooking meat, can warm kidney and strengthen yang, is suitable for intolerance of cold due to insufficiency of kidney yang and cold limbs, can promote blood circulation and remove blood stasis, dispel cold and relieve pain, and can be used for treating dysmenorrheal and limb pain caused by cold qi stagnation in bodies.
Flos Caryophylli has effects of warming kidney, tonifying yang or regulating qi-flowing.
The white pepper has good relieving effect on cold caused by wind cold or stomachache and diarrhea caused by stomach cold. Also has antiseptic and antibacterial effects.
Fennel generally has the effects of warming yang and tonifying the kidney, stimulating the appetite and helping digestion, and regulating qi and dispelling cold.
The kaempferia galangal serving as a spice has the effects of removing fishy smell, increasing fragrance and stimulating appetite; kaempferia galanga also has the effects of warming middle energizer to dispel cold, stimulating appetite to promote digestion, regulating qi and relieving pain.
The dried orange peel can play the roles of removing peculiar smell, increasing fragrance, improving freshness and removing greasiness in the seasoning.
The nutmeg has the main effects of warming the middle-jiao to dispel cold, astringing intestines to stop diarrhea, regulating vital energy to eliminate stagnation, has the effects of activating spleen and promoting digestion, and has the effects of dispelling peculiar smell, removing greasiness and promoting digestion.
The leisure marinade as a preferred embodiment further comprises an auxiliary material, wherein the auxiliary material is prepared from the following raw materials in parts by weight: 20-30 parts of sugar, 10-20 parts of monosodium glutamate, 8-12 parts of chicken essence and 3-8 parts of salt.
In a second aspect of the present application, a method for preparing a leisure marinade is provided, comprising the following steps: mixing the raw materials in the marinade, and stirring uniformly.
The third aspect of the application provides a marinated duck neck, which comprises the following raw materials in parts by weight: 10-15 parts of duck neck and 2-3 parts of marinade according to any one of claims 1-5.
Preferably, the preparation method of the marinated duck neck comprises the following steps: cutting duck neck, blanching until the duck neck is completely cooked, and putting the completely cooked duck neck into the marinade for marinating for 45-70 minutes.
The beneficial effect of this application does: the leisure marinade disclosed by the invention is bright in color and rich in taste level. The marinated product prepared by the leisure marinade has rich taste and layering, the freshness of the marinated product is maintained to the maximum extent, the total number of bacterial colonies of the marinated product is small, and the quality guarantee period is long under the condition of not adding a preservative.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The leisure marinade disclosed in embodiment 1 comprises the following raw materials in parts by weight: 65 parts of red oil, 50 parts of marinating soup, 6 parts of sesame oil, 0.6 part of pepper powder, 10 parts of sesame and 6 parts of white spirit;
the red oil comprises the following raw materials in parts by weight: 120 parts of soybean oil, 2 parts of green Chinese onion, 3 parts of onion, 1 part of ginger, 8 parts of chili powder, 6 parts of sesame, 3 parts of spice powder, 0.8 part of pepper powder and 0.4 part of white spirit;
the spice powder comprises the following raw materials in parts by weight: 25 parts of angelica dahurica, 40 parts of round cardamom, 45 parts of star anise, 15 parts of tsaoko amomum fruit, 30 parts of cassia bark, 15 parts of clove, 25 parts of white pepper, 15 parts of fennel, 30 parts of rhizoma kaempferiae, 25 parts of liquorice, 25 parts of dried ginger, 30 parts of dried orange peel and 22 parts of nutmeg;
the halogen soup comprises the following raw materials in parts by weight: 750 parts of star anise, 450 parts of tsaoko amomum fruits, 300 parts of cassia bark, 260 parts of dried orange peel, 360 parts of fennel, 260 parts of clove, 450 parts of kaempferia galangal, 350 parts of liquorice, 180 parts of amomum villosum, 260 parts of myrcia, 180 parts of nutmeg, 100 parts of momordica grosvenori, 380 parts of cardamom powder, 360 parts of fructus amomi powder, 1800 parts of pepper, 1800 parts of hot pepper, 800 parts of bone soup-stock, 25 parts of ethyl maltol and 3 parts of sugar.
The preparation method of the leisure marinade in embodiment 1 comprises the following steps:
(1) Preparing red oil;
mixing Chinese liquor in red oil with fructus Zanthoxyli powder, and stirring;
heating soybean oil, adding scallion, onion and ginger during heating, adding spice powder into the soybean oil when the soybean oil is heated to 180 ℃, stopping adding, adding chili powder into the soybean oil when the soybean oil is cooled to 165 ℃, adding a mixture of white spirit and pepper powder into the soybean oil when the soybean oil is cooled to 105 ℃, adding sesame, and cooling to room temperature;
(2) Preparing a marinating soup;
heating the large bone soup stock purchased in the market, adding the rest raw materials contained in the halogen soup into the boiled large bone soup stock, and continuously decocting for 5min to obtain the halogen soup;
(3) And (3) mixing the red oil obtained in the step (1) and the marinade obtained in the step (2) with the sesame oil, the pepper powder, the sesame and the white spirit, and uniformly stirring to obtain the leisure marinade.
Example 2
The leisure marinade disclosed in embodiment 2 comprises the following raw materials in parts by weight: 70 parts of red oil, 55 parts of marinating soup, 8 parts of sesame oil, 0.8 part of pepper powder, 8 parts of sesame, 8 parts of white spirit, 25 parts of sugar, 15 parts of monosodium glutamate, 10 parts of chicken essence and 5 parts of salt;
the red oil comprises the following raw materials in parts by weight: 110 parts of soybean oil, 2 parts of green Chinese onion, 3 parts of onion, 1 part of ginger, 9 parts of chili powder, 8 parts of sesame, 2 parts of spice powder, 1.0 part of pepper powder and 0.5 part of white spirit;
the spice noodles comprise the following raw materials in parts by weight: 30 parts of angelica dahurica, 40 parts of round cardamom, 50 parts of star anise, 20 parts of tsaoko amomum fruit, 30 parts of cassia bark, 20 parts of clove, 30 parts of white pepper, 16 parts of common fennel, 35 parts of rhizoma kaempferiae, 28 parts of liquorice, 28 parts of dried ginger, 35 parts of dried orange peel and 25 parts of nutmeg;
the halogen soup comprises the following raw materials in parts by weight: 800 parts of star anise, 500 parts of tsaoko amomum fruits, 350 parts of cassia bark, 300 parts of dried orange peel, 400 parts of common fennel, 300 parts of clove, 500 parts of kaempferia galangal, 400 parts of liquorice, 200 parts of amomum villosum, 300 parts of myrcia, 200 parts of nutmeg, 100 parts of momordica grosvenori, 400 parts of cardamom powder, 400 parts of amomum powder, 2000 parts of pepper, 2000 parts of hot pepper, 1000 parts of bone soup-stock, 30 parts of ethyl maltol and 5 parts of sugar.
The preparation method of the leisure marinade in embodiment 2 comprises the following steps:
(1) Preparing red oil;
mixing Chinese liquor in red oil with fructus Zanthoxyli powder, and stirring;
heating soybean oil, adding scallion, onion and ginger during heating, adding spice powder into the soybean oil when the soybean oil is heated to 180 ℃, stopping adding, adding chili powder into the soybean oil when the soybean oil is cooled to 165 ℃, adding a mixture of white spirit and pepper powder into the soybean oil when the soybean oil is cooled to 105 ℃, adding sesame, and cooling to room temperature.
(2) Preparing a marinating soup;
heating the large bone soup stock purchased in the market, adding the rest raw materials contained in the halogen soup into the boiled large bone soup stock, and continuously decocting for 6min to obtain the halogen soup;
(3) And (3) mixing the red oil obtained in the step (1) and the marinade obtained in the step (2) with the sesame oil, the pepper powder, the sesame, the white spirit, the sugar, the monosodium glutamate, the chicken essence and the salt, and uniformly stirring to obtain the leisure marinade.
Example 3
The leisure marinade in embodiment 3 comprises the following raw materials in parts by weight: 75 parts of red oil, 60 parts of marinating soup, 10 parts of sesame oil, 1.0 part of pepper powder, 10 parts of sesame, 10 parts of white spirit, 30 parts of sugar, 20 parts of monosodium glutamate, 12 parts of chicken essence and 8 parts of salt;
the red oil comprises the following raw materials in parts by weight: 120 parts of soybean oil, 3 parts of green Chinese onion, 4 parts of onion, 2 parts of ginger, 10 parts of chili powder, 10 parts of sesame, 3 parts of spice powder, 1.2 parts of pepper powder and 0.6 part of white spirit;
the spice noodles comprise the following raw materials in parts by weight: 35 parts of angelica dahurica, 45 parts of round cardamom, 55 parts of star anise, 25 parts of tsaoko amomum fruit, 35 parts of cassia bark, 25 parts of clove, 35 parts of white pepper, 20 parts of fennel, 40 parts of rhizoma kaempferiae, 30 parts of liquorice, 32 parts of dried ginger, 40 parts of dried orange peel and 30 parts of nutmeg;
the halogen soup comprises the following raw materials in parts by weight: 850 parts of star anise, 550 parts of tsaoko amomum fruits, 400 parts of cassia bark, 350 parts of dried orange peel, 450 parts of fennel, 350 parts of clove, 550 parts of kaempferia galangal, 450 parts of liquorice, 250 parts of amomum villosum, 350 parts of myrcia, 250 parts of red nutmeg, 120 parts of momordica grosvenori, 450 parts of cardamom powder, 450 parts of amomum powder, 2200 parts of pepper, 2200 parts of hot pepper, 1200 parts of big bone soup-stock, 35 parts of ethyl maltol and 8 parts of sugar.
The preparation method of the leisure marinade in embodiment 3 comprises the following steps:
(1) Preparing red oil;
mixing Chinese liquor in red oil with fructus Zanthoxyli powder, and stirring;
heating soybean oil, adding scallion, onion and ginger in the heating process, adding spice powder into the soybean oil when the soybean oil is heated to 180 ℃, stopping adding the spice powder, adding chili powder into the soybean oil when the soybean oil is cooled to 165 ℃, adding a mixture of white spirit and pepper powder into the soybean oil when the soybean oil is cooled to 105 ℃, adding sesame, and cooling to room temperature;
(2) Preparing a marinating soup;
heating the large bone soup stock purchased in the market, adding the rest raw materials contained in the halogen soup into the boiled large bone soup stock, and continuously decocting for 10min to obtain the halogen soup;
(3) And (3) mixing the red oil obtained in the step (1) and the marinade obtained in the step (2) with the sesame oil, the pepper powder, the sesame, the white spirit, the sugar, the monosodium glutamate, the chicken essence and the salt, and uniformly stirring to obtain the leisure marinade.
Example 4
Embodiment 4 describes a marinated duck neck, which comprises the following raw materials in parts by weight: 10 parts of duck neck and 3 parts of marinade.
The preparation method of the marinated duck neck in the embodiment 4 comprises the following steps: cutting the duck neck into pieces, blanching to be completely cooked, and putting the completely cooked duck neck into the marinade for marinating for 50 minutes.
Example 5
Example 5 describes a marinated duck rack comprising the following raw materials in parts by weight: 15 parts of duck frame and 3 parts of marinade.
The preparation method of the marinated duck rack in the embodiment 5 comprises the following steps: and cutting the duck frame into pieces, blanching the duck frame until the duck frame is completely cooked, and putting the completely cooked duck frame into the marinade for marinating for 70 minutes.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (8)
1. The leisure marinade is characterized by comprising the following raw materials in parts by weight: 65-75 parts of red oil, 50-60 parts of halogen soup, 5-10 parts of sesame oil, 0.6-1.0 part of pepper powder, 6-10 parts of sesame and 6-10 parts of white spirit.
2. The leisure marinade according to claim 1, wherein the marinade comprises the following raw materials in parts by weight: 750-850 parts of star anise, 450-550 parts of tsaoko amomum fruits, 300-400 parts of cassia bark, 250-350 parts of dried orange peel, 350-450 parts of fennel, 250-350 parts of clove, 450-550 parts of kaempferia galangal, 350-450 parts of liquorice, 150-250 parts of amomum villosum, 250-350 parts of bay leaves, 150-250 parts of red nutmeg, 80-120 parts of momordica grosvenori, 350-450 parts of cardamom powder, 350-450 parts of amomum powder, 1800-2200 parts of pepper, 1800-2200 parts of hot pepper, 800-1200 parts of bone soup-stock, 25-35 parts of ethyl maltol and 3-8 parts of sugar.
3. The leisure marinade of claim 1, wherein the red oil comprises the following raw materials in parts by weight: 100-120 parts of soybean oil, 1-3 parts of green Chinese onion, 2-4 parts of onion, 1-2 parts of ginger, 8-10 parts of chili powder, 6-10 parts of sesame, 2-3 parts of spice powder, 0.8-1.2 parts of pepper powder and 0.4-0.6 part of white spirit.
4. The leisure marinade of claim 2, wherein the spice powder comprises the following raw materials in parts by weight: 25-35 parts of angelica dahurica, 35-45 parts of round cardamom, 45-55 parts of star anise, 15-25 parts of tsaoko amomum fruit, 25-35 parts of cassia bark, 15-25 parts of clove, 25-35 parts of white pepper, 12-20 parts of common fennel, 30-40 parts of rhizoma kaempferiae, 25-30 parts of liquorice, 25-32 parts of dried ginger, 30-40 parts of dried orange peel and 20-30 parts of nutmeg.
5. The leisure marinade of claim 1, further comprising an auxiliary material, wherein the auxiliary material is composed of the following raw materials in parts by weight: 20-30 parts of sugar, 10-20 parts of monosodium glutamate, 8-12 parts of chicken essence and 3-8 parts of salt.
6. A process for preparing a leisure marinade in accordance with any one of claims 1 to 5, comprising the steps of: mixing the raw materials in the marinade, and stirring uniformly.
7. A marinated duck neck is characterized by comprising the following raw materials in parts by weight: 10-15 parts of duck neck and 2-3 parts of marinade as defined in any one of claims 1-5.
8. The marinated duck neck according to claim 7, wherein the preparation method of the marinated duck neck comprises the following steps: cutting duck neck, blanching until the duck neck is completely cooked, and putting the completely cooked duck neck into the marinade for marinating for 45-70 minutes.
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| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| 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 |
| CN104957657A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Manufacturing method of Jinkui duck neck |
| CN106418410A (en) * | 2016-07-01 | 2017-02-22 | 江苏长寿集团股份有限公司 | Marinade used for marinating xianghai wild goose |
| CN107535872A (en) * | 2017-10-26 | 2018-01-05 | 石家庄洛杉奇食品有限公司 | A kind of formula, processing technology and its application of chicken with chili neck |
| CN111227185A (en) * | 2020-03-04 | 2020-06-05 | 苏州小黑鸭食品有限公司 | Production process of spicy, fresh, fragrant and sweet marinated duck necks |
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| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| 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 |
| CN104957657A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Manufacturing method of Jinkui duck neck |
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