Marinated meat product processing method and formula of processing spices

A processing method and technology of stewed products, applied in the field of stewed products processing, can solve the problems of poor taste and unreasonable ratio of meat stewed products, and achieve the effect of reasonable seasoning configuration and good taste

Inactive Publication Date: 2013-07-24
苏清菊
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention aims to solve the problem that there are many existing processing methods for stewed meat products, e

Method used

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with embodiment.

[0019] The invention includes a processing method of stewed meat products and a formula for processing seasonings, including main ingredients and seasonings. Composition of leaves, cinnamon, licorice, angelica, angelica, pepper, sugar, salt;

[0020] The 20 kg of meat food, the added seasonings are 100 grams of star anise, 18 grams of cloves, 6 grams of fennel, 10 grams of Chinese prickly ash, 5 grams of cinnamon, 5 grams of fragrant leaves, 3 grams of cinnamon, 4 grams of licorice, 2 grams of Angelica dahurica. gram, angelica 2 grams, pepper 150 grams, sugar 650 grams, salt 550 grams;

[0021] Before the stewed products are processed, the meat food is first cleaned, and then sent to the stewed room for stewed;

[0022] Described bittern boiling process is:

[0023] 1. Put the marinated cooking pot on the fire, add 150 grams of edible oil, and then pour in the spice...

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Abstract

The invention discloses a marinated meat product processing method and a formula of processing spices. The marinated meat product comprises a main ingredient and a plurality of spices, wherein meat foods is used as the main ingredient; according to the formula, the spices consist of anise, clove, fennel, pepper, cinnamon, myrcia, cinnamon, liquorice, radix angelicae, angelica sinensis, chilli, white sugar and salt; and 100g of anise, 18g of clove, 6g of fennel, 10g of pepper, 5g of cinnamon, 5g of myrcia, 3g of cinnamon, 4g of liquorice, 2g of radix angelicae, 2g of angelica sinensis, 150g of chilli, 650g of white sugar and 550g of salt are added in 20kg of meat product. According to the invention, the spices are configured reasonably, and the marinated meat products are delicious.

Description

technical field [0001] The invention relates to a method for processing stewed meat products, in particular to a method for processing stewed meat products and a formula for processing seasonings. Background technique [0002] There are many processing methods for some stewed meat products on the market, especially the added seasoning proportions are various, but the existing proportions are unreasonable, and the stewed meat products taste bad. Contents of the invention [0003] The purpose of the invention is to design a method for processing stewed meat products and a formula for processing seasonings. [0004] The present invention aims to solve the problem that there are many processing methods for some stewed meat products in the prior art, especially the ratios of seasonings added are various, but the existing proportions are unreasonable, and the stewed meat products produced by stewing have poor taste. [0005] The technical scheme of the present invention is: it ...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L13/40
Inventor 苏清菊苏俊杰苏世裕周永波
Owner 苏清菊
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