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

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...

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

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