Technology for producing marinating water for marinated products

A production process and technology for braised products, applied in food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems affecting the quality of braised meat products in sauce, poor controllability of brine production, and large changes in taste, etc. Large-scale production, rich and long-lasting aroma, stable taste

Inactive Publication Date: 2018-03-16
绵阳市云阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of brine for brine products to solve the problems of poor controllability of brine production, large taste changes, lack of flavor, and serious impact on the quality of sauced meat products made from brine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A production process of brine for brine products, comprising the following steps: in parts by weight, take 70 parts of broth, add 8 parts of pepper, 3 parts of shrimp, 5 parts of Chinese prickly ash, 5 parts of old ginger, 10 parts of fresh ginger, 7 parts of garlic, and scallions 5 parts, 3 parts star anise, 2 parts Kaempfer, 2 parts fennel, 2 parts cinnamon, 2 parts amomum, 2 parts white cardamom, 2 parts clove, 1 part ageratum, 1 part xiangguo, 1 part grass fruit, 1 part Qilixiang 2 parts of perilla leaves, 1 part of tangerine peel, 1 part of mint leaves, boiled for 4 hours, filtered, and the filtrate can be obtained.

[0014] The broth is chicken broth.

[0015] The chili is a mixture of bullet-head dried chili, Ervittia chili and Chaotian pepper.

[0016] Described scallion is the scallion that keeps root hair.

[0017] In this example, various raw materials are selected, and by using the mutual coordination and coordination of the raw materials, the prepared bri...

Embodiment 2

[0019] A production process of bittern brine, comprising the following steps: in parts by weight, take 80 parts of broth, add 12 parts of pepper, 6 parts of shrimp, 8 parts of Chinese prickly ash, 8 parts of old ginger, 15 parts of ginger, 9 parts of garlic, and scallions 8 parts, 4 parts star anise, 3 parts Kaempfer, 3 parts fennel, 3 parts cinnamon, 3 parts amomum, 3 parts white cardamom, 3 parts clove, 2 parts ageratum, 2 parts xiangguo, 2 parts grass fruit, 2 parts Qilixiang 3 parts of perilla leaves, 2 parts of tangerine peel, 2 parts of mint leaves, boil for 6 hours, filter, and get the filtrate to obtain.

[0020] Described broth is big bone broth.

[0021] The chili is a mixture of Sanying pepper, Pengyang pepper and Niujiao pepper.

[0022] Described scallion is the scallion that keeps root hair.

[0023] In this example, various raw materials are selected, and by using the mutual coordination and coordination of the raw materials, the prepared brine has a bright re...

Embodiment 3

[0025] A production process of brine for brine products, comprising the following steps: in parts by weight, take 75 parts of broth, add 10 parts of pepper, 5 parts of shrimp, 7 parts of Chinese prickly ash, 7 parts of old ginger, 13 parts of ginger, 8 parts of garlic, and scallions 6 parts, 4 parts star anise, 2 parts Kaempfer, 2 parts fennel, 2 parts cinnamon, 3 parts amomum, 3 parts white cardamom, 3 parts clove, 1 part patchouli, 2 parts xiangguo, 1 part grass fruit, 2 parts Qilixiang 3 parts of perilla leaves, 1 part of tangerine peel, 2 parts of mint leaves, boil for 5 hours, filter, and take the filtrate to prepare.

[0026] The high broth is a mixture of chicken broth and bone broth.

[0027] The pepper is a mixture of wolfberry pepper, bell pepper and Luo pepper.

[0028] Described scallion is the scallion that keeps root hair.

[0029] In this example, various raw materials are selected, and by using the mutual coordination and coordination of the raw materials, th...

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PUM

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Abstract

The invention provides a technology for producing marinating water for marinated products, and relates to the field of food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of Java amomum fruit, 2-3 partsof Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of bright red color, heavy and long flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high controllability, stable taste and long shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of brine for brine products. Background technique [0002] In the process of cooking food, the liquid substance prepared by various edible spices is often called brine, and it can also be called marinade, which is mostly used in the production of marinated products. Brine plays a vital role in the color and aroma of stewed products, and has become the key point of various stewed products. Most of the existing brines are artificially produced. Generally, spices are added according to experience in the production. The controllability is poor. The taste of the brine varies greatly and lacks flavor, which seriously affects the quality of the stewed pork products made of the brine. Contents of the invention [0003] The invention provides a production process of brine for brine products to solve the problems of poor controllability of brine production, large tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23V2002/00A23V2250/21A23V2250/2042A23V2250/204
Inventor 赵文贵
Owner 绵阳市云阳食品有限公司
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