Method for preparing seasoning bag for processing Szechuan style pot-stewed products

Abstract

The invention discloses a method for preparing a seasoning bag for processing Szechuan style pot-stewed products. The seasoning bag is composed of independently packaged soup base bag, spice bag and zanthoxylum oil bag. The method is characterized in that black-bone chicken soup is used as soup stock and matches with ginseng and Chinese angelica for preparing the seasoning of the pot-stewed products, and the seasoning has the effects of reinforcing the spleen to benefit the lung, promoting the production of the body fluid, quenching thirst, soothing the nerves, sedating the mind, nourishing qi, producing blood and the like; the medicinal odor of the ginseng can be well removed by collocating cooking wine and sugarcane, thereby improving the mouthfeel of the pot-stewed products; the zanthoxylum oil, dried chilis, tartary buckwheat, fennel, dried orange peel and other spices are collocated, thereby endowing the pot-stewed products with a spicy and fragrant taste; and the seasoning has unique flavor and local characteristics and the seasoning bag is convenient to use.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing seasoning packets for processing stewed products with Sichuan flavor. Background technique [0002] Stewed food is a traditional food in China. Its history can be traced back to the Warring States period. The main feature is that the finished products are cooked food, which can be eaten directly. preferred. [0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The taste of medicinal material...

AI Technical Summary

Problems solved by technology

[0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The smell of medicinal materials affects the taste and texture of meat, forming an unstable flavor

Especially when people are pursuing health, they will add functional Chinese medicine ingredients to seasonings, such as patent document CN105341862A (a kind of Chinese herbal medicine lo-mei instant food seasoning and its preparation method, 2016-02-24), patent document CN105962103A (A stewed pork with ginseng and its preparation method, 2016-09-28), patent document CN1340313 (a formula and production process of ginseng Baibao chicken, 2002-03-20), etc., the seasoning formula of this kind of stewed products, If the combination of seasonings is unreasonable, it will be difficult to cover up the outstanding medicinal taste, which will affect the consumption