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Marinating material and food marinating method of marinating material

A technology of stewed materials and raw materials, which is applied in the field of stewed materials and their stewed foods, can solve the problems of fresh and fragrant offal stewed products and the inability to make tastes, etc., and achieve the effect of easy grasp, delicious taste and simple operation

Inactive Publication Date: 2014-01-15
杨世德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the strong fishy smell of animal offal, the general marinated materials currently on the market cannot make delicious and fragrant offal stewed products

Method used

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  • Marinating material and food marinating method of marinating material

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 halogen material

[0023] The stewed material of this embodiment is composed of spices, and consists of the following raw materials in parts by weight: fennel 45g, cumin 30g, nard pine 25g, sanai 40g, tangerine peel 19g, licorice 7g, sandalwood 9g and grass nuts 35g.

Embodiment 2

[0024] Embodiment 2 halogen material

[0025] The stewed material of this embodiment is composed of spices, and consists of the following raw materials in parts by weight: 55g fennel, 35g fennel, 35g nard pine, 45g three Nye, 25g tangerine peel, 12g licorice, 8g sandalwood and 45g grass nuts.

Embodiment 3

[0026] Embodiment 3 halogen material

[0027] The stewed material of this embodiment is composed of spices, and consists of the following raw materials in parts by weight: 50g anise, 40g fennel, 30g nard pine, 50g three Nye, 20g tangerine peel, 10g licorice, 10g sandalwood and 40g grass nuts.

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Abstract

The invention relates to the field of food, in particular to a marinating material and a food marinating method of the marinating material. The marinating material comprises the following raw materials in parts by weight: 45-60 parts of anise, 30-45 parts of fennel, 25-35 parts of nard, 45-55 parts of kaempferiae, 18-25 parts of tangerine peel, 7-13 parts of liquorice, 8-15 parts of sandalwood and 35-50 parts of amomum tsao-ko kernel. The food marinating method using the marinating material comprises the steps of preparing brine and marinating food. The method is simple to operate and easy to master. The marinating material has effects of flavor enhancing and perfuming and is particularly applicable to marinating animal viscera, and the prepared marinated food is delicious in taste, can improve appetite and has an effect of strengthening a stomach.

Description

technical field [0001] The invention relates to the field of food, in particular to a stewed material and a method for stewing food. Background technique [0002] The meat and viscera of poultry, livestock, game, some aquatic products, and vegetables are used as the main raw materials, put into the prepared marinade, boil on high heat, and simmer on low heat, so that the taste of the marinade slowly penetrates into the texture of the raw materials, and it becomes fragrant. Rich and delicious braised products. Stewed products are a kind of traditional food in my country. Its main feature is that the finished products are all cooked, which highlights the original taste and color of the raw materials. The stewed products are "cooked hot and eaten cold". The taste is delicious and can be eaten directly. The product has a rich taste , unique flavor. Braised vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Its characteristics are v...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/01A23L27/20A23L5/10
CPCA23L5/10A23L13/20A23L13/50A23L27/14
Inventor 杨世德杨华
Owner 杨世德
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