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Marinade for making braised meat

A marinade and pork skin technology, which is applied in the field of marinade for braised meat, can solve the problems of difficulty in preparing condiments, complicated production processes, and difficult control of dosage, and achieve easy mastery, convenient operation, delicious effect

Inactive Publication Date: 2013-02-13
桑建超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised pork is loved by the masses because of its delicious taste. It is a dish often eaten by families and hotels. When making braised pork, various seasonings, such as onion, ginger, garlic, pepper, and soy sauce, are added. There are many types of ingredients, and the dosage is not easy to master. Therefore, it is difficult for ordinary people to use condiments to make delicious stewed pork. meet realistic situation requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Take the raw materials, the weights are 35 g star anise, 18 g amomum, 20 g white cardamom, 30 g pepper, 16 g sannai, 8 g tangerine peel, 8 g long pepper, 26 g orange peel, and 35 g pine. Galangal 5 g, grass cardamom 38 g, nutmeg 55 g, clove 8 g, acanthopanax 28 g, Ophiopogon japonicus 10 g, fennel 55 g, sandalwood 8 g, lingcao 15g, Luo Han Guo 12 g, agarwood 8 g , Cinnamon sticks 13 g, row grass 36 g, betel nut 3 g, apple 17 g, spices 3 g, coriander 8 g, turmeric 36 g, woody 26 g, branches 20 g, bay leaves 23 g, and Chinese pepper 30 g , Angelica dahurica 16 g, Angelica 8 g, Qianlixiang 3 g, dried chili 9 g, washed and soaked in water for 7 hours and then removed for use;

[0012] (2) Take 480g white granulated sugar and stir-fry until caramel color;

[0013] (3) The raw materials obtained in (1) and (2) are mixed with 18000g pork bone broth and 2000g pork skin jelly, then boiled, and boiled for 2 hours.

Embodiment 2

[0015] (1) Take the raw materials, the weights are 45 g star anise, 24 g amomum, 25 g white cardamom, 50 g pepper, 25 g san nai, 12 g tangerine peel, 12 g long pepper, 34 g orange peel, 45 g pineapple, and ginger 9g, grass cardamom 44g, nutmeg 65g, clove 12g, acanthopanax 32g, Ophiopogon japonicus 17g, fennel 65g, sandalwood 12g, lingcao 25g, Luo Han Guo 18g, agarwood 12g, cinnamon stick 18g , Grass 45g, betel nut 7g, apple 25g, spices 7g, caraway 12g, turmeric 45g, woody 46g, branch 30g, bay leaf 27g, pepper 35g, angelica 23g, angelica 12g, Qianlixiang 7g, 12g dried chili, wash and soak in clean water for 9 hours, then remove it for use;

[0016] (2) Take 550g white granulated sugar and stir-fry until caramel color.

[0017] (3) The raw materials obtained in (1) and (2) are mixed with 20000g pork bone broth and 2500g pork skin jelly, then boil, and boil for 3 hours to get it.

Embodiment 3

[0019] (1) Take the raw materials, the weights are 40g star anise, 20g amomum, 23g white cardamom, 40g pepper, 20g sannai, 10g tangerine peel, 10g long pepper, 30g orange peel, 40g pine, 7g ginger, and cardamom 40g, Nutmeg 60g, Clove 10g, Acanthopanax 30g, Ophiopogon 15g, Anise 60g, Sandalwood 10g, Lingcao 20g, Luo Han Guo 15g, Agarwood 10g, Cinnamon Twig 15g, Paigrass 40g , Areca nut 5g, apple 20g, spice 5g, caraway 10g, turmeric 40g, woody 30g, branch 25g, bay leaf 25g, Chinese pepper 32g, Angelica dahurica 20g, angelica 10g, thyme 5g, dried chili 10g, After washing, soak in clean water for 8 hours and remove it for use;

[0020] (2) Take 500g white granulated sugar and stir-fry until caramel color.

[0021] (3) The raw materials obtained in (1) and (2) are mixed with 19000g pork bone soup and 2300g pork skin jelly, then boiled, boiled for 3 hours, it is ready.

[0022] The marinade of the present invention is suitable for brewing various braised meat foods, and only the cooked m...

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PUM

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Abstract

A marinade for making braised meat is composed of a pork bone soup, pork skin jelly, white granulated sugar, anise, fructus amomi, round cardamom fruit, pepper fruit, kaempferiae, tangerine peel, long pepper, orange peel, nardostachys root, lesser galangal, katsumada galangal seeds, nutmeg, cloves, cortex acanthopanacis, dwarf lilyturf tuber, fennel, sandalwood, licorice roots northwest origin, grosvenor momordica fruit, agilawood, cassia twig, lysimachia sikokiana, areca seeds, apples, spices, herbo-viscid germander, dioscorea zingiberensis, costustoot, cape jasmine fruit, bay leaves, Chinese red pepper, radix angelicae, angelica sinensis, murraya paniculata and dried chilies. The produced marinade can be stored for a long time and can be directly used for making the braised meat which is delicious, and the operation is convenient and easy to master.

Description

Technical field [0001] The invention belongs to condiments, and particularly relates to a marinade for making stewed meat. Background technique [0002] Braised pork is loved by the masses because of its delicious taste. It is a dish often eaten by families and hotels. When making braised pork, you need to add various seasonings, such as onion, ginger, garlic, pepper, soy sauce, etc. There are many types of ingredients, and the amount of consumption is not easy to grasp. Therefore, it is difficult for ordinary people to use condiments to make delicious braised pork. It is also difficult to prepare the kinds of seasonings needed for braised pork, and the production process is complicated. Meet the requirements of the real situation. With the acceleration of people's life, people need a simple and quick method to make delicious braised pork. Summary of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned technology and provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 桑建超
Owner 桑建超
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