Pickling materials

A technology of brine and raw materials, applied in the function of food ingredients, food science, application and other directions, can solve the problems of insufficient flavor of brined food, short shelf life of brine, etc., and achieve the effect of mellow taste, extended shelf life, and fragrant brine.

Inactive Publication Date: 2017-03-29
遵义市俊丰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems, the present invention provides a brine material to solve the technical ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of marinade, including raw materials and the weight of raw materials are 20g of Dictyophora, 45g of Cordyceps militaris, 45g of Pai grass, 25g of white buckle, 45g of hawthorn, 12g of patchouli, 10g of comfrey, 30g of cinnamon, 35g of Guizhi, and 50g of Biba , bay leaf 35g, three Nye 20g, fennel 25g, star anise 35g, galangal 18g, thyme 45g, nard pine 12g, vanilla 45g, clove 20g, lingcao 40g, sand ginger 45g, amomum 15g, citronella 50g, magnolia flower 10g, red buckle 35g, licorice 25g, angelica dahurica 40g, orange peel 45g, fragrant fruit 25g, cumin 50g, pepper 16g, coriander seed 45g, pepper 25g and pepper 45g.

Embodiment 2

[0017] The raw materials and weight of raw materials included in a kind of brine are 10g of Dictyophora, 50g of Cordyceps militaris, 35g of Pai grass, 35g of white buckle, 50g of hawthorn, 18g of patchouli, 15g of comfrey, 35g of cinnamon, 40g of Guizhi, 45g of Biba, 25g bay leaf, 25g sannai, 15g fennel, 45g star anise, 12g ginger, 40g thyme, 16g pine, 35g vanilla, 10g clove, 45g lingcao, 40g sand ginger, 20g amomum, 45g lemongrass, 20g magnolia flower , red buckle 25g, licorice 35g, angelica dahurica 45g, tangerine peel 35g, fragrant fruit 20g, cumin 45g, pepper 18g, coriander seed 40g, pepper 30g and pepper 35g.

Embodiment 3

[0019] The raw materials and weight of raw materials included in a kind of brine are 15g of Dictyophora, 40g of Cordyceps militaris, 40g of Pai grass, 30g of white buckle, 40g of hawthorn, 15g of patchouli, 20g of comfrey, 25g of cinnamon, 45g of Guizhi, 50g of Biba, 30g of fragrant leaves, 30g of three Nye, 20g of fennel, 40g of star anise, 16g of ginger, 50g of thyme, 18g of pine, 40g of vanilla, 15g of clove, 35g of lingcao, 50g of sand ginger, 10g of amomum, 40g of citronella, 15g of magnolia flower , red buckle 30g, licorice 30g, angelica dahurica 35g, tangerine peel 40g, fragrant fruit 35g, cumin 40g, pepper 12g, coriander seed 35g, pepper 35g and pepper 40g.

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PUM

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Abstract

The present invention discloses pickling materials. The pickling materials comprise the following raw materials: dictyophora indusiata, cordyceps militaris, lysimachia capillipes, amomum kravanh, haws, herba pogostemonis, lithospermum erythrorhizon, cassia barks, cassia twigs, fructus piperis longi, bay leaves, rhizoma kaempferiae, fennel, star anises, alpinia officinarum, murraya paniculata, rhizoma nardostachyos, vanilla, cloves, radix glycyrrhiza, rhizoma kaempferiae, fructus amomi, cymbopogon citratus, flos magnoliae liliflorae, fructus galangae, licorice, radix angelicae, dried tangerine peels, rhizoma chuanxiong, cumin, pepper, coriandrum sativum seeds, Chinese prickly ash and chilies. The cordyceps militaris, lysimachia capillipes and murraya paniculata are specially added, so that brine is better in color and luster and the pickled food is more delicious and brighter in color. Besides, the bacterium preventing and inhibiting ingredients are added in the brine, so that the brine is protected from being polluted by bacteria, the shelf life of the brine is extended, and the brine can be stored in the same environment for 3-4 days more than the existing brine.

Description

technical field [0001] The invention relates to a seasoning, in particular to a marinade. Background technique [0002] Brine material is the seasoning for making stewed vegetables. It is generally the spice for making brine. It is usually combined with multi-flavored traditional Chinese medicine. The stewed brine emits a strong aroma, which can remove the fishy smell of food raw materials and increase the fragrance of food. . Different brine recipes can be made into brines with different flavors. The brines with more or less flavors, as well as the ratio of raw materials, can be used to prepare brines with different flavors and tastes. [0003] At present, the brines on the market are usually composed of star anise, cinnamon, pepper, fennel, white koi, nutmeg, amomum, sand ginger, etc. The brine made from these brines is not tasty enough on the one hand, so the food The flavor of the brine is not strong; on the other hand, the shelf life of the obtained brine is short, an...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 何俊丰胡万美
Owner 遵义市俊丰食品有限责任公司
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