Preparation method of marinated food

A food and processing method technology, applied in the field of braised food production, can solve the problems of fishy smell, affect appetite, strong greasy feeling of finished products, etc., and achieve the effect of removing peculiar smell

Inactive Publication Date: 2010-03-03
TIANJIN QISHUNJU FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional stewed food uses conventional seasonings such as aniseed, fennel, green onion, ginger, etc. The production process is similar, most of which are simple, and only have different taste changes such as sweet, spicy, spicy, and hemp. The weakness is: finished

Method used

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Examples

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Embodiment Construction

[0010] Make the food coloring liquid first. Soak red yeast rice and wolfberry in clean water for 2 hours, boil and simmer for 1 hour, filter to remove slag to form a coloring liquid; then make marinade. Soak Amomum, Radix Ginseng, Yam, Poria, Cardamom, Kaempfer, Galangal, Tangerine Peel, Cinnamon, Anise, Cumin, Hawthorn, Citron, Gan Jiang, Zanthoxylum bungeanum, Jujube, Licorice and other ingredients in clean water for 2 hours , put it into a bag made of four layers of medical gauze, add 6-8 times of clean water to boil, then simmer for 2-3 hours, add salt and rock sugar, and simmer for 10-15 minutes to make marinade; then use The above-mentioned food coloring liquid and marinade are used to make stewed food, which is to prepare the poultry or livestock to be prepared → put in the food coloring liquid for coloring on medium heat for 30 minutes → put in the marinade and simmer for 4 hours → simmer for 2 hours → finished product → Sterilization → packaging.

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PUM

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Abstract

The invention aims to provide marinated food and a preparation method thereof. The manufacturing method comprises the following steps: preparing red rice and medlar into food coloring liquid; soaking19 ingredients in clean water and decocting over slow fire to obtain marinade, wherein the ingredients comprises amomum villosum, root of straight ladybell, rhizoma dioscoreae, poria cocos, hawthorn,liquorice, and the like which can be used as both food and medicine; cleaning fowl or livestock to be prepared, coloring in the food color liquid on slow fire, stewing over slow fire in the marinade,soaking, stewing, sterilizing and packaging to obtain the marinated food. The prepared marinated food is colored with the food color liquid made from red rice and medlar and marinated with the marinade prepared from the natural traditional Chinese medicine which can be used as both food and medicine, contains no chemical additive; and the prepared marinated food has no peculiar smell and not onlymaintains original nutrient substances but also has the function of health preserving.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of stewed food. Background technique [0002] Traditional stewed food uses conventional seasonings such as aniseed, fennel, green onion, ginger, etc. The production process is similar, most of which are simple, and only have different taste changes such as sweet, spicy, spicy, and hemp. The weakness is: finished products It has a strong greasy feeling; it often has a fishy smell, which affects appetite; most of them are added with food additives such as synthetic flavors, and frequent consumption is not good for the human body. The health-preserving effect of food is rarely involved. Contents of the invention [0003] The object of the present invention is to provide a stewed food and its production method. According to the theory of traditional Chinese medicine health preservation and the principle of homology of medicine and food, the method selects natural Ch...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/22A23L27/10
Inventor 赵琪
Owner TIANJIN QISHUNJU FOOD TECH
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