Spicy pickled bittern and its preparation method

Abstract

The invention discloses a spicy pickled bittern. The pickled bitter for pickling foods is prepared through the scientific compatibility of main raw materials comprising an old yellow rice wine lee, a high-quality yellow rice wine and a dilute and sweet bittern, added effective ginger and scallion components extracted through adopting a high and new technology supercritical carbon dioxide extraction, and spice effective components extracted by a high-concentration edible wine. The spicy pickled bittern has the advantages of transparent and deposit-free state, dense fragrance, moderate fresh, salty and hot tastes, and suitableness for meat and vegetable dipping, steaming, cooking in a rice wine, soup cooking and dish frying, and has deodorization and palate cleaning efficacies when the spicy pickled bittern is used to pickle a meat.

Description

technical field

[0001] The invention relates to a kind of bittern and its preparation method, in particular to a spicy bittern and its preparation method. Background technique

[0002] "Bao" is a method of making cold dishes in Jiangsu, Zhejiang and Shanghai. It can be used to marinate cooked and cooled raw materials of various colors. After marinating for several hours, the materials will be "fresh-keeping". The taste is delicious, cool and chewy. If there is nothing, there is a special bad smell of wine and no wine, which makes people smell the fragrance and whet the appetite. There are many bad things, from head to toe of a pig, as well as chickens, ducks, pigeons, geese, fish, shrimp, crab shells, edamame, wild rice stems, peanut gluten, all can be spoiled. The ancient master exaggeratedly described: "Everything that is eaten can be eaten. Bad." But traditional bad bittern flavor is single, can not satisfy people's pursuit of different tastes, different flavors and the...