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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no combination of medicated diet and stewed meat products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0025] The five-spice seasoning is prepared from 200g of star anise, 200g of cinnamon, 300g of ginger, 200g of cumin, 300g of Chinese prickly ash, and 300g of pepper.

[0026] The production method is to clean first, pull out the small hairs of the raw materials, 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; Livestock and poultry meat or viscera or accessories of livestock and poultry are used as raw materials, and Acanthopanax five-spice seasoning and water are added according to the weight, and steamed at 100°C. The weight ratio of poultry accessories to water is 3:1, stewed until the water is dry, then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in the cold air at 0°C-5°C, and then packaged...

Embodiment 2

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

[0029] The five-spice seasoning is prepared from 300g of star anise, 300g of cinnamon, 400g of ginger, 300g of cumin, 400g of Chinese prickly ash, and 400g of pepper.

[0030] The production method is to clean first, pull out the small hairs of the raw materials, 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; Livestock and poultry meat or viscera or accessories of livestock and poultry are used as raw materials, and Acanthopanax five-spice seasoning and water are added according to the weight, and steamed at 100°C. The weight ratio of poultry accessories to water is 3:1, stewed until the water is dry, then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in the cold air at 0°C-5°C, and then pack...

Embodiment 3

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

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

[0034] The production method is to clean first, pull out the small hairs of the raw materials, 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; Livestock and poultry meat or viscera or accessories of livestock and poultry are used as raw materials, and Acanthopanax five-spice seasoning and water are added according to the weight, and steamed at 100°C. The weight ratio of poultry accessories to water is 3:1, stewed until the water is dry, then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in the cold air at 0°C-5°C, and then pac...

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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.

Description

technical field [0001] The invention relates to a production method of stewed pork with herbal cuisine sauce, more specifically, the invention relates to stewed pork with five-plus-ginseng and a preparation method thereof. Background technique [0002] Medicinal diet originates from traditional Chinese diet and traditional Chinese medicine diet therapy culture. Medicinal diet is under the guidance of traditional Chinese medicine, gastronomy and nutrition theory, strictly according to the formula of medicinal diet, combining traditional Chinese medicine with certain foods with medicinal value, and adopting unique Chinese medicine. Delicious food with a certain color, aroma, taste and shape produced by diet cooking technology and modern scientific methods. It is the product of the combination of traditional Chinese medical knowledge and cooking experience. It "contains medicine in food", not only uses medicine as food, but also attaches food to medicinal, medicine borrows foo...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/50A23L13/20A23L13/70A23L13/40A23L33/10
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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