Method for preparing seasoning special for quantitative marinating

A technology of quantitative marinating and production methods, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficulty in achieving standardization, large-scale, industrial production, and inability to ensure the taste, taste, and unstable taste of stewed meat products in sauce, etc. Achieve the effect of improving comprehensive production efficiency, realizing quantitative marinating, and no cooking loss

Active Publication Date: 2014-01-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the old soup is unstable, and the ratio of old soup to raw materials, the amount of seasonings added, and the control of the heat are all controlled by experienced masters during the cooking process, and the above key process parameters cannot be quantified, so the traditional sauce stew Meat products have instability in taste and texture
The sauced meat seasoning seen in the market is basically a combination of condiments and spices, which can only meet the basic seasoning and cannot ensure the taste of sauced meat products. Traditional sauced meat products are difficult to achieve standardization, scale, Industrial production

Method used

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  • Method for preparing seasoning special for quantitative marinating
  • Method for preparing seasoning special for quantitative marinating
  • Method for preparing seasoning special for quantitative marinating

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1, the preparation method of spicy flavor seasoning and its application verification

[0040] Follow the steps below to make the spicy seasoning:

[0041] (1) Raw material pretreatment:

[0042] The chicken skeleton has been trimmed to remove blood stains and other impurities on the surface and cleaned;

[0043] Clean the green onions and ginger, and use a chopping machine to chop them into particles with a diameter of 0.4 to 0.8 cm;

[0044] Soak peppers in boiling water for 8 minutes, drain and grind with a 12mm meat grinder;

[0045] Soak peppercorns and peppercorns in warm water at 37°C for 10 minutes and drain.

[0046] (2) Processing process:

[0047] Put 250g of edible oil into the pot, heat to 215°C, add 40g of green onion and 75g of ginger and fry for 1 minute, then add 150g of chili and fry for 3 minutes to make red oil, then add 30g of Chinese prickly ash and 20g of pepper and fry for 1 minute, and finally add 1500g of water Boil with 100g of ...

Embodiment 2

[0057] The preparation method and application of embodiment 2, spiced flavor seasoning

[0058] 1) Raw material pretreatment:

[0059] The chicken skeleton has been trimmed to remove blood stains and other impurities on the surface and cleaned;

[0060] Clean the green onions and ginger, and use a chopping machine to chop them into particles with a diameter of 0.4 to 0.8 cm;

[0061] Soak the peppers in boiling water for 5 minutes, drain the water and grind them with a 12mm meat grinder;

[0062] Soak peppercorns and peppercorns in warm water at 35°C for 10 minutes and drain.

[0063] (2) Processing process:

[0064] Put 200g of edible oil into the pot, heat to 210°C, add 10g of green onion and 20g of ginger and fry for 1 minute, then add 30g of Chinese prickly ash and 20g of Chinese pepper and fry for 1 minute, finally add 1500g of water and 100g of five-spice spices and cook until boiling; Add 1000 g of the chicken skeleton into the pot, heat up to boiling and keep boili...

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Abstract

The invention discloses a method for preparing seasoning special for quantitative marinating. The method for preparing the seasoning special for quantitative marinating comprises the steps of pretreatment of raw materials, processing, enzymolysis, separation, concentration and blending. The seasoning prepared with the method can be spicy and hot or spiced and is compound seasoning. The seasoning prepared with the method contains seasoning A and seasoning B, the seasoning A and seasoning B are added independently in use according to the quantitative marinating technique, the seasoning B is added in a weight part proportion of 100:20 during kneading of quantitative marinating, and the seasoning A is added in a weight part proportion of 100:2 after food is prepared and before the food is packaged. According to the seasoning prepared with the method, the utilization rate of spice is high, the product yield is high, full utilization of the seasoning is achieved, waste of materials is avoided, no production liquid waste is discharged, and the comprehensive production effectiveness of traditional sauce braised pork products is improved. Quantitative marinating of the sauce braised pork products is achieved through the cooperation between the prepared seasoning special for quantitative marinating and the quantitative marinating technique, and the flavor and taste of the products can be kept uniform.

Description

technical field [0001] The invention relates to a method for preparing a special seasoning for quantitative marinating. Background technique [0002] Stewed meat products in sauce are traditional meat products in my country, and are deeply loved by consumers all over the world. According to statistics, the monthly consumption of sauced meat products in my country can reach about 450,000 tons, accounting for 40% of Chinese-style meat products. The market space of stewed meat products with sauce is large, and the development prospect is broad. [0003] Stewed meat products in sauce are cooked meat products made by adding seasonings such as salt, soy sauce, and spices to raw meat, and using water as the cooking medium. In the processing technology of traditional stewed meat products in sauce, the traditional soup stew process is mostly used. The method uses fresh or thawed raw meat as a raw material, which is marinated or not marinated after resting, then pre-cooked, then pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2300/26
Inventor 张春晖陈旭华李侠贾伟谢小雷王春青
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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