Loach seasoning marinade and preparation method thereof

A production method, loach technology, applied to the functions of food ingredients, food ingredients containing oil, food ingredients containing natural extracts, etc., can solve the problems of complicated production methods, single soup ingredients, and lack of nutritional value, and achieve good physical therapy Health effects, easy-to-master techniques, and rich nutritional value

Inactive Publication Date: 2017-01-04
方民宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1:

[0019] A loach seasoning marinade, which is made of the following parts by weight: 100 parts of fresh loach meat, 5 parts of vegetable oil, 1 part of tender ginger, 1 part of purple garlic, 1 part of coriander, 2 parts of red pepper, 5 parts of Shao wine Parts, 80 parts of clear soup, 3 parts of soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, 8 parts of seasoning; the seasoning includes the following ingredients by weight: 0.1 part of cinnamon, 1 part of Amomum villosum, 1 part of Angelica dahurica, 0.1 part of white pepper, 1 part of Citronella, 0.2 part of Lycium barbarum, 0.2 part of Lychee, 0.5 part of Platycodon, 0.2 part of American Ginseng, 0.02 part of Angelica;

[0020] The manufacturing method of the loach seasoning marinade includes the following steps:

[0021] (1) Select fresh loach meat, wash it, blanch it in water until it is half-cooked, remove it and clean it, and then put it...

Example Embodiment

[0026] Example 2:

[0027] A loach seasoning marinade is made from the following raw materials: 150 parts of fresh loach meat, 10 parts of vegetable oil, 3 parts of tender ginger, 3 parts of purple garlic, 3 parts of coriander, 5 parts of red pepper, 10 parts of Shao wine Parts, 200 parts of clear soup, 6 parts of soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, appropriate amount of water, 15 parts of seasoning; the seasoning includes the following ingredients by weight: 0.3 part of cinnamon, 2 parts of Amomum villosum, 2 parts of Angelica dahurica, 0.3 parts of white pepper, 2 parts of citronella, 0.4 parts of wolfberry, 0.4 parts of lychee grass, 1 part of platycodon, 0.4 part of American ginseng, 0.04 part of angelica;

[0028] The manufacturing method of the loach seasoning marinade includes the following steps:

[0029] (1) Select fresh loach meat, wash it, blanch it in water until it is half-cooked, remove it and clean it, and then p...

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PUM

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Abstract

The invention discloses loach seasoning marinade and a preparation method thereof. The loach seasoning marinade is prepared from fresh loach meat, vegetable oil, tender ginger, purple skin garlic, caraway, red pepper, yellow wine, clear soup, sauce-flavor soybean sauce, refined salt, rock candy, aginomoto, a proper amount of water and seasonings. The preparation method includes the following steps of firstly, preparing loach meat sauce for use; secondly, preparing a seasoning bag for use; thirdly, preparing a soup material for use; fourthly, putting the seasoning bag in the soup material to be heated and filtered to obtain seasoning liquid for use; fifthly, putting the loach meat sauce in the seasoning liquid, adding aginomoto, conducting boiling and then slow stewing on low fire, and conducting natural cooling to obtain the loach seasoning marinade. The prepared loach seasoning marinade is sharp in aroma, strong in taste and flavor, unique in taste, rich in nutritional value, good in therapy healthcare effect, simple in process and suitable for application and popularization, the technology is easy to master, and production efficiency is greatly improved.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a loach seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Mos...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/18
Inventor 方民宇
Owner 方民宇
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