Braised food condiment, method for preparing braised foods and braised foods

A technology for seasoning and lo-mei, applied in the fields of food preparation, food science, application, etc., can solve the problems of single taste, inability to impart various and rich tastes to ingredients, damage, etc., to achieve good taste, good moisture retention, and taste. Good results

Active Publication Date: 2015-09-30
重庆普恒食品科技有限公司
View PDF7 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional lo-mei seasoning has a relatively single taste and cannot impart a variety of rich flavors to the ingredients
With the development of the chemical industry, people are increasingly using chemical flavoring agents to give food a variety of flavors. Although chemical flavoring agents can also obtain rich flavors, long-term use of this product has great harm to the human body. harm

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Braised food condiment, method for preparing braised foods and braised foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Take 10kg of star anise, 3kg of three Nye, 5kg of cinnamon, 5kg of grass fruit, 2kg of clove, 5kg of fragrant leaf, 10kg of licorice, 10kg of Angelica dahurica, 10kg of fennel, 6kg of amomum, 10kg of nutmeg, 5kg of grass mulberry, 5kg of Biba, 5kg of hawthorn and tangerine peel 9kg, fully mixed to obtain the lo-mei seasoning.

[0048]Use 8kg of old hen, 25kg of pig bones, 2kg of ginger, add 600kg of water, cook at 100°C for 0.5 hours, and then cook on low heat for 7 hours to obtain 200kg of broth; add 2kg of NK206 material bag (0.2kg of Indian pepper, domestic pepper 1kg, Zanthoxylum bungeanum 0.8kg) and salad oil 4kg, after boiling, add lo-mei seasoning 2kg, basic seasoning package 0.1kg, NK208 material package 3kg (salt 1.23kg, sugar 0.82kg, monosodium glutamate 0.82kg, cooking wine 0.043kg, maltose 0.043kg and chicken essence 0.044kg), fresh green onion 0.5kg and fresh ginger 0.5kg, adjust the salinity to 21 degrees and the sugar content to 25 degrees after boiling t...

Embodiment 2

[0052] Take 12kg of star anise, 5kg of three Nye, 6kg of cinnamon, 6kg of grass fruit, 8kg of clove, 6kg of bay leaf, 6kg of licorice, 6kg of Angelica dahurica, 6kg of fennel, 7kg of amomum, 6kg of nutmeg, 6kg of grassmeg, 10kg of Biba, 5kg of hawthorn and tangerine peel 5kg, fully mixed to obtain the lo-mei seasoning.

[0053] Use 12kg of old hen, 15kg of pig bones, 0.5kg of ginger, add 600kg of water, cook at 95°C for 1.5 hours, and then cook on low heat for 8 hours to obtain 200kg of broth; add 2kg of NK206 material bag (0.4kg of Indian pepper, domestic Chili 0.8kg, Zanthoxylum bungeanum 0.4kg) and salad oil 6kg, after boiling, add lo-mei seasoning 0.5kg, basic seasoning package 0.5kg, NK208 material package 2kg (salt 0.555kg, sugar 0.475kg, monosodium glutamate 0.635kg, cooking wine 0.11kg, 0.115kg of maltose and 0.11kg of chicken bouillon), 1.5kg of fresh green onion and 1kg of fresh ginger. After boiling, adjust the salinity to 23 degrees and the sugar content to 23 degr...

Embodiment 3

[0057] Take 10kg of star anise, 8kg of three Nye, 8kg of cinnamon, 8kg of grass fruit, 4kg of clove, 8kg of bay leaf, 5kg of licorice, 5kg of Angelica dahurica, 5kg of fennel, 8kg of amomum, 5kg of nutmeg, 8kg of grassmeg, 6kg of Biba, 6kg of hawthorn and tangerine peel 6kg, fully mixed to obtain the lo-mei seasoning.

[0058] Use 10kg of old hen, 20kg of pig bones, 1kg of ginger, add 600kg of water, cook at 98°C for 1 hour, and then cook on low heat for 8 hours to obtain 200kg of broth; add 1kg of NK206 material bag (0.25kg of Indian pepper, domestic pepper 0.5kg, Zanthoxylum bungeanum 0.25kg) and salad oil 5kg, after boiling, add lo-mei seasoning 1kg, basic seasoning package 0.2kg, NK208 material package 2.4kg (salt 0.72kg, sugar 0.6kg, monosodium glutamate 0.72kg, cooking wine 0.12kg, maltose 0.12kg and chicken bouillon 0.12kg), fresh onion 1kg and fresh ginger 0.8kg, after boiling, adjust the salinity to 22 degrees and the sugar content to 24 degrees to obtain the old soup...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a braised food condiment, a method for preparing braised foods and the braised foods. The braised food condiment is prepared from the following components in percentage by weight: 10%-15% of anise, 3%-10% of galanga resurrectionlily rhizome, 5%-10% of cinnamon, 5%-10% of amomum tsao-ko, 2%-8% of clove, 5%-10% of bay leaves, 5%-10% of liquorice, 5%-10% of angelica root, 5%-10% of fennel, 6%-10% of fructus amomi, 5%-10% of netmeg, 5%-10% of alpinia katsumadai hayata, 5%-10% of long pepper, 5%-10% of hawthorn fruits and 5%-10% of dried tangerine or orange peel. The method for preparing the braised foods comprises the following steps: adding water into an old hen, pig bones and fresh ginger and boiling to obtain broth; adding an NK206 condiment bag and salad oil; boiling and adding the braised food condiment, a basic condiment, an NK208 condiment bag, green onions and ginger; boiling to obtain soup stock; and putting food raw materials, boiling for 25-30 minutes, then turning off fire and braising for 10-20 minutes. The braised foods obtained by the application have the characteristics of moisture preservation, peculiar smell removal, fat degradation and long shelf life, and the freshness and tenderness of the food materials are kept.

Description

technical field [0001] The invention relates to the field of food, in particular to a lo-mei seasoning, a method for preparing lo-mei food and lo-mei food. Background technique [0002] With the development of the economy, people's pace of life is constantly accelerating, and quick-frozen cooked lo-mei products have become a very important part of people's dining tables. Quick-frozen cooked products with unique taste, convenient eating and long shelf life are very popular among people. [0003] Spicy taste is a very common taste in people's daily edible food, and the spicy and spicy taste stimulation gives people great enjoyment. [0004] Seasoning is indispensable for making spicy food. Good seasoning can bring a variety of rich flavors to spicy products and greatly stimulate people's taste buds. The traditional lo-mei seasoning has a relatively single taste and cannot impart a variety of rich flavors to the ingredients. With the development of the chemical industry, peo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/312A23L1/315A23L1/314A23L27/10A23L13/20A23L13/40A23L13/50
Inventor 李炳科林建容邹高义
Owner 重庆普恒食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap