Acanthopanax root stewed meat and preparation method thereof

A technique of five ginseng and braised pork, applied in food science and other directions

Inactive Publication Date: 2016-09-28

ANHUI XIANZHIYUAN FOOD

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AI-Extracted Technical Summary

Problems solved by technology

[0004] At present, there is no combination ...

Abstract

The invention discloses acanthopanax root stewed meat and a preparation method thereof. With livestock and poultry meat or livestock and poultry viscera or livestock and poultry adnexa serving as the raw material, and five-spice seasoning, acanthopanax roots and table salt serving as auxiliary materials, the acanthopanax root stewed meat is prepared from, by weight, 80-100 parts of livestock and poultry meat, 1-2.5 parts of table salt, 2-5 parts of acanthopanax roots and 10-20 parts of five-spice seasoning; the five-spice seasoning is prepared from anise, cassia bark, ginger, fennel, Chinese prickly ash and chilies in the weight ratio of (1-3):(1-3):(2-4):(1-3):(2-4):(2-4), and the livestock and poultry adnexa includes livestock and poultry heads, necks, wings and feet; new-taste sauce stewed meat series products which have different flavors and are convenient to carry and eat are made. The acanthopanax root stewed meat can maintain health, balance diet and relieve greasiness and has a new taste.

Application Domain

Food science

Technology Topic

LivestockPoultry meat +5

Examples

Experimental program(3)

Example Embodiment

[0023] Example 1

[0024] Raw materials: 80kg of livestock and poultry meat, 1kg of salt, 2kg of Acanthopanax senticosus, 1.5kg of five-spice seasoning, appropriate amount of water.

[0025] The five-spice seasoning is made up of 200g star anise, 200g cinnamon, 300g ginger, 200g cumin, 300g Chinese pepper, and 300g hot pepper.

[0026] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold air channel at 0°C-5°C, and then packaged. Packed in bags or boxes; the packaged products are sterilized by microwave at 85°C or 120°C to obtain acanthopanax braised pork.

Example Embodiment

[0027] Example 2

[0028] Raw materials: 90kg of livestock and poultry meat, 2kg of salt, 3kg of Acanthopanax senticosus, 2.1kg of five spice seasoning, appropriate amount of water.

[0029] The five-spice seasoning is made up of 300g star anise, 300g cinnamon, 400g ginger, 300g cumin, 400g Chinese pepper, and 400g hot pepper.

[0030] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold air channel at 0°C-5°C, and then packaged. Packed in bags or boxes; the packaged products are sterilized by microwave at 85°C or 120°C to obtain acanthopanax braised pork.

Example Embodiment

[0031] Example 3

[0032] Raw materials: 100kg of livestock and poultry meat, 2.5kg of salt, 5kg of Acanthopanax senticosus, 3kg of spiced seasoning, appropriate amount of water.

[0033] The five-spice seasoning is made up of 400g star anise, 400g cinnamon, 600g ginger, 400g cumin, 600g Chinese prickly ash, and 600g chili.

[0034] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold air channel at 0°C-5°C, and then packaged. Packed in bags or boxes; the packaged products are sterilized by microwave at 85°C or 120°C to obtain acanthopanax braised pork.

[0035] Selection of the best formula: flavor, tissue structure, and mouthfeel are important factors affecting food quality. The present invention selects the best formula and process through experiments. The present invention uses livestock and poultry meat, viscera of livestock and poultry and accessories of livestock and poultry as raw materials, supplemented by acanthopanax senticosus and five spice seasoning, and studies the influence of product formula and technology on the sensory indicators of the final product according to the steps in the embodiments.

PUM

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