Spice, marinating seasoning prepared from spice and method for marinating food

Abstract

The invention provides spice. The spice comprises 15-30 parts of star anise, 20-45 parts of cassia bark, 20-50 parts of chilies, 30-40 parts of pepper, 40-50 parts of turmeric, 10-20 parts of long pepper and 50-60 parts of coriander. The invention further provides marinating seasoning prepared from the spice. The marinating seasoning comprises raw materials in parts by weight as follows: 7-8 parts of composite and 3-4 parts of the spice. The invention provides a method for marinating food. The method comprises preparation of marinating soup, food defrosting, cleaning, mixing of food and the marinating seasoning, cold storage, baking or blanching, marinating, blending, secondary blending, sterilization and packaging. The anti-microbial and preservative effect of the spice is improved by increasing the ratio of the chilies to the pepper to the turmeric to the coriander, and besides, the spice has the function of oxidation prevention; through matching of the composite and the spice, the freshness of the marinating seasoning is improved, and the irritant taste of the spice is reduced; the guarantee period of the marinated food is prolonged with a high-pressure blending and secondary blending method.

Description

technical field [0001] The invention relates to the field of food and food manufacturing, in particular to spices, spices made from spices and a method for stewing food. Background technique [0002] Cooked stewed products are traditional foods that are popular among consumers in our country. Because cooked stewed products are rich in nutrients such as protein and fat, they are easily contaminated by microorganisms and cause product corruption. In order to prevent product corruption and prolong the shelf life, the method adopted at this stage is mainly by adding preservatives. [0003] Adding preservatives can easily lead to excessive preservatives or excessive use of preservatives, thus posing potential safety hazards. On the premise of not adding preservatives, in order to solve the problem of shelf life, technicians in the field use special packaging methods, such as vacuum packaging and modified atmosphere packaging, to ensure the stewed food, thereby reducing the repro...

AI Technical Summary

Problems solved by technology

[0003] Adding preservatives can easily lead to excessive preservatives or excessive use of preservatives, which poses a safety hazard

Under the premise of not adding preservatives, in order to solve the problem of shelf life, technicians in the field adopt special packaging methods, such as vacuum packaging and modified atmosphere packaging, to ensure the stewed food, thereby reducing the reproduction of microorganisms, but this The shelf life of the stewed food in this way is generally only about 2 months.

It can be seen that the existing stewed food has the following technical defects: the shelf life is short, which makes the stewed food unsuitable for centralized processing

In order to ensure the efficiency of its sales circulation, stewed food is generally stewed according to the sales destination, and the production process cannot achieve scale effect

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