Red marinating liquid for marinated foods and making method of red marinating liquid

A technology for red marinade and marinated vegetables, which is applied in the field of marinated products processing, can solve the problems of insufficient mellow taste and unsatisfactory preparation of red marinade, and achieves the effects of reasonable formula, prominent aroma and ruddy color.

Inactive Publication Date: 2018-05-04
汪亚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a kind of red marinade for stewed vegetables and its preparation method, the main purpose of which is to overcome the shortcomings of the existing red marinade, such as unsatisfactory preparation and insufficient mellow taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A red marinade for stewed vegetables, by weight, it includes 9 grams of star anise, 8 grams of cinnamon, 4 grams of cloves, 5 grams of lingcao, 4 grams of grass, 15 grams of mountain nai, 10 grams of pepper, 4 grams of fennel, and dried red 50 grams of chili, 60 grams of chives, 60 grams of ginger, 5 grams of husk, 5 grams of dried lemon, 550 grams of Huadiao wine, 220 grams of soy sauce, 35 grams of sugar color, 100 grams of refined salt, 40 grams of MSG, 125 grams of peanut oil, bone broth 1.4 kg. The bone broth is made from pig drum bones and mountain spring water after boiling the filter residue to retain juice.

[0013] A preparation method of red marinade for stewed vegetables includes the following steps: 1) Weigh each raw material by weight.

[0014] 2) Put 125 grams of hot peanut oil and 35 grams of sugar into a brine pot (such as a cast iron pot), and then add 1.4 kg of bone broth.

[0015] 3) Combine 9 grams of star anise, 8 grams of cinnamon, 4 grams of cloves, 5...

Embodiment 2

[0018] A red marinade for stewed vegetables, by weight, it includes 8 grams of star anise, 9 grams of cinnamon, 3 grams of cloves, 6 grams of lingcao, 3 grams of grass, 16 grams of mountain nai, 8 grams of pepper, 5 grams of fennel, and dried red 40 g chili, 70 g chives, 50 g ginger, 6 g husk, 4 g dried lemon, 600 g Huadiao wine, 200 g soy sauce, 40 g sugar color, 80 g salt, 50 g monosodium glutamate, 120 g peanut oil, bone broth 1.5 kg. The bone broth is made from pig drum bones and mountain spring water after boiling the filter residue to retain juice.

[0019] A preparation method of red marinade for stewed vegetables includes the following steps: 1) Weigh each raw material by weight.

[0020] 2) Put 120 grams of hot peanut oil and 40 grams of sugar into a brine pot (such as a cast iron pot), and then add 1.5 kilograms of bone broth.

[0021] 3) Combine 8 grams of star anise, 9 grams of cinnamon, 3 grams of cloves, 6 grams of ling grass, 3 grams of row grass, 16 grams of sana, 8...

Embodiment 3

[0024] A red marinade for stewed vegetables, by weight, it includes 12 grams of star anise, 7 grams of cinnamon, 6 grams of cloves, 3 grams of lingcao, 6 grams of row grass, 12 grams of sanna, 12 grams of pepper, 2 grams of fennel, and dried red 60 grams of chili, 50 grams of chives, 70 grams of ginger, 4 grams of husk, 6 grams of dried lemon, 500 grams of Huadiao wine, 250 grams of soy sauce, 30 grams of sugar color, 120 grams of refined salt, 30 grams of MSG, 130 grams of peanut oil, bone broth 1.2 kg. The bone broth is made from pig drum bones and mountain spring water after boiling the filter residue to retain juice.

[0025] A preparation method of red marinade for stewed vegetables includes the following steps: 1) Weigh each raw material by weight.

[0026] 2) Put 130 grams of hot peanut oil and 30 grams of sugar into a braised pot (such as a casserole), and then add 1.2 kg of bone broth.

[0027] 3) Combine 12 grams of star anise, 7 grams of cinnamon, 6 grams of cloves, 3 gr...

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PUM

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Abstract

The invention relates to red marinating liquid for marinated foods and a making method of the red marinating liquid. The red marinating liquid for marinated foods comprises the following components of8-12 grams of star aniseeds, 7-9 grams of Chinese cinnamon, 3-6 grams of cloves, 3-6 grams of lysimachia foenum-graecum hance, 3-6 grams of lysimachia capillipes, 8-10 grams of rhizoma kaempferiae, 8-12 grams of Chinese prickly ash, 2-5 grams of fennel seeds, 40-160 grams of dry red peppers, 50-70 grams of chives, 50-70 grams of fresh ginger, 4-6 grams of citron fruits, 4-6 grams of dried lemons,500-600 grams of cooking rice wine, 200-250 grams of a soy sauce, 30-40 grams of caramel, 80-120 grams of refined salt, 30-50 grams of monosodium glutamate, 120-130 grams of peanut oil and 1.2-1.5 kilograms of bone soup. The formula of the red marinating liquid is reasonable, the red marinating liquid is brewed and cooked with a slow fire, is obvious in fragrance, red and moistening in color, mellow in taste and good in appearance, and the taste requirement of most people is met.

Description

Technical field [0001] The invention relates to the processing field of stewed products, in particular to a red marinade for stewed vegetables and a preparation method thereof. Background technique [0002] Braised food is a general term for cold dishes in culinary sciences, and it is a familiar home cooking in various regions. The stewed dishes are divided into red series, yellow series and white series. After being pickled, sun-dried, boiled or marinated, it is processed with a knife and is simply packaged and ready for consumption. It is characterized by dry, fragrant, crispy, crisp, smooth, no soup, not greasy, bright in color, and convenient to eat. , Easy to carry, much loved by people. Taking red marinade as an example, the existing red marinade has various formulas, but the overall ingredients and preparation are not ideal enough, the taste is not mellow, the color is too heavy, and it is black and red, which affects the appearance of the product. Summary of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00A23V2200/30
Inventor 汪亚玲
Owner 汪亚玲
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