Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fruit-flavored marinating liquid

A technology of brine and fruit flavor, applied in the field of brine products, to achieve the effect of not greasy taste, delicious taste and good color

Inactive Publication Date: 2018-02-02
赖婷婷
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is currently no special marinade made from natural fruit juice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The fruity brine of this embodiment includes the following raw materials in parts by weight: 15 parts of lemon juice, 8 parts of fresh tangerine juice, 8 parts of star anise, 9 parts of Chinese prickly ash, 6 parts of white cardamom, 8 parts of tangerine peel, 4 parts of bay leaf, and shallot 18 parts, 23 parts of ginger, 40 parts of white wine, 60 parts of white soy sauce, 15 parts of refined salt, 600 parts of big bone broth.

[0019] The preparation method of the present embodiment fruity bittern comprises the following steps:

[0020] (1) Preparation of big bone soup: Boil 2000g of pork big bones in cold water, remove the blood foam, clean them, add water to boil again, then simmer for 1 hour on low heat to make big bone soup;

[0021] (2) Preparation of fresh juice: take fresh lemons and tangerines respectively, peel and squeeze the juice for later use;

[0022] (3) Cooking: Weigh the big bone broth, lemon juice, tangerine juice, and other raw materials prepared i...

Embodiment 2

[0024] The fruity brine of this embodiment includes the following raw materials in parts by weight: 10 parts of lemon juice, 5 parts of fresh tangerine juice, 5 parts of star anise, 8 parts of Chinese prickly ash, 5 parts of white cardamom, 5 parts of tangerine peel, 3 parts of bay leaf, and shallot 15 parts, 20 parts of ginger, 20 parts of white wine, 50 parts of white soy sauce, 10 parts of refined salt, 200 parts of big bone broth.

[0025] The preparation method of the present embodiment fruity bittern comprises the following steps:

[0026] (1) Preparation of big bone soup: Boil 2000g of pork big bones in cold water, remove the blood foam, clean them, add water to boil again, then simmer for 1.5 hours on low heat to make big bone soup;

[0027] (2) Preparation of fresh juice: take fresh lemons and tangerines respectively, peel and squeeze the juice for later use;

[0028] (3) Cooking: Weigh the big bone broth, lemon juice, tangerine juice, and other raw materials prepare...

Embodiment 3

[0030] The fruity brine of this embodiment includes the following raw materials in parts by weight: 20 parts of lemon juice, 10 parts of fresh tangerine juice, 10 parts of star anise, 10 parts of Chinese prickly ash, 8 parts of white cardamom, 10 parts of tangerine peel, 5 parts of bay leaves, shallots 20 parts, 25 parts of ginger, 50 parts of white wine, 80 parts of white soy sauce, 15 parts of refined salt, and 800 parts of big bone broth.

[0031] The preparation method of the present embodiment fruity bittern comprises the following steps:

[0032] (1) Preparation of big bone soup: Boil 2000g of pork big bones in cold water, remove the blood foam, clean them, add water to boil again, then simmer for 1.2 hours on low heat to make big bone soup;

[0033] (2) Preparation of fresh juice: take fresh lemons and tangerines respectively, peel and squeeze the juice for later use;

[0034] (3) Cooking: Weigh the big bone broth, lemon juice, tangerine juice, and other raw materials ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of fruit-flavored brine, which comprises the following steps: (1) preparation of big bone soup: boil pig big bones, clean them, add water to boil again, and boil to make big bone soup; (2) ) Preparation of fresh fruit juice: get fresh lemons and tangerines to squeeze juice for later use; (3) boil: weigh 200-800 parts of big bone broth prepared by steps (1) and (2) and 10-10 parts of lemon juice respectively 20 parts, 5‑10 parts of red orange juice, 5‑10 parts of star anise, 8‑10 parts of peppercorns, 5‑8 parts of white cardamom, 5‑10 parts of tangerine peel, 3‑5 parts of fragrant leaves, 15‑20 parts of chives , 20-25 parts of ginger, 20-50 parts of white wine, 50-80 grams of white soy sauce, 10-15 parts of refined salt, mix well and boil for 2-3 hours to make brine with strong fragrance. The fruit-flavored brine prepared by the invention has delicious taste and good color; the preparation method is simple and easy to operate, and the cost is low; the taste is not greasy and is suitable for all ages.

Description

technical field [0001] The invention belongs to the technical field of brine products, in particular to a fruity brine and a preparation method thereof. Background technique [0002] Braised meat refers to the dishes made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. The key to making lo-mei lies in the preparation of brine. Different raw material formulas can be made into brine with different flavors. The quality of marinade preparation will directly affect the color and taste quality of marinade. Generally, marinade can be divided into three categories: red marinade, yellow marinade and white marinade. But there is no special marinade prepared with natural fruit juice at present. Contents of the invention [0003] Purpose of the invention: Aiming at the current vacancy in the market, the invention discloses a fruity brine and a preparation method thereof. [0004] Technical solution: the fruity brine of the present i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/00A23L27/12A23L27/29
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 赖婷婷
Owner 赖婷婷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com