Preparation method of a brine for spiced food

A technology for marinade and marinated vegetables, which is applied in the field of preparation of marinated vegetables and can solve the problems of insufficiently delicious taste and unsightly color of finished products.

Inactive Publication Date: 2015-03-18
颜笑天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Too much soy sauce, the finished product is dark and ugly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] 1. Purchasing raw materials according to the following weight ratio:

[0016] 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel

[0017] 8 grams of cloves, 20 grams of kaempferia, 20 grams of peppercorns

[0018] 15 grams of fennel, 20 grams of fragrant leaves, 20 grams of ginger

[0019] 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper

[0020] 150g shallot, 150g ginger, 250g sliced ​​sugar

[0021] 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar color

[0022] 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate

[0023] 20 kg of bone broth.

[0024] 2. Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of a knife, cut the licorice into thick slices, tie the chives, loosen the ginger with a knife, and cut the dried red pepper into sections.

[0025] 3. Put star anise, cinnamon bark, tangerine peel, clove, kaempferen, ...

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PUM

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Abstract

The present invention discloses a preparation method of a brine for spiced food. The brine consists of the following raw materials: star anise, Cinnamomum tamala, dried orange peels, Syzygium aromaticum, rhizoma kaempferiae, Chinese red peppers, Foeniculum vulgare, Laurus nobilis leaves, Alpinia officinarum, Amomum tsaoko, liquorice, dried red peppers, shallots, fresh gingers, sugar tablets, yellow rice wine, high-quality soy sauce, caramel, refined salt, hot peanut oil, monosodium glutamate and bone soup.

Description

technical field [0001] The invention relates to a preparation method of stewed vegetable marinade. Background technique [0002] Marinated juice refers to the broth of stewed poultry and meat that has been used for many years, also called old soup. The longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the better the flavor of the cooked meat. Marinades are generally divided into red brine and white brine. Due to the addition of soy sauce, sugar color, red yeast rice and other colored ingredients in the red brine, the color of the finished product is brown and red, which is suitable for the stewing of livestock meat, livestock and poultry offal, duck and bean products; Coloring material, so the color of the finished product is elegant and bright, suitable for marinating aquatic products, chicken and vegetables. Of course, there are many raw materials that can be either red or white. And as the se...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L27/00A23L27/10A23L27/20
CPCA23L27/00
Inventor 颜笑天
Owner 颜笑天
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