Compound modifying agent for sauce braised pork and preparation method of modifying agent

Abstract

The present invention provides a compound modifying agent for sauce braised pork. The compound modifying agent consists of the following components in parts by weight: 10-15 parts of salt, 10-15 partsof star anise, 10-15 parts of fennel, 13-16 parts of cassia bark, 5-10 parts of Chinese prickly ash, 20-30 parts of grape wine and 20-30 parts of apple vinegar. In the invention, the grape wine and the apple vinegar are added into common modifying agents for braised pork, an esterification reaction takes place in the boiling process of the grape wine and the apple vinegar, ethyl acetate is generated, the aromatic odor of the ethyl acetate is utilized to improve the faint fishy smell of braised pork so as to improve the fragrance and the taste of the braised pork. Besides, the acetic acid in the apple vinegar can accelerate the decomposition of fat in meat, the whole meat gets looser, the taste of seasonings can go deep into braised pork, so that the braised pork smells good, and also tastes delicious.

Description

technical field [0001] The invention relates to the technical field of preparation of a compound improver for meat, in particular to a compound improver for stewed meat in sauce and a preparation method thereof. Background technique [0002] Stewed meat products in sauce are an important cooked meat product in my country, and are deeply loved by consumers. Sauce stewed meat processing technology is the most traditional field that is also studied deeply and thoroughly by those skilled in the art. In the processing of stewed meat products with sauce, the meat product compounding agent is indispensable. At present, many meat product compounding agents have been disclosed in the prior art. Among the disclosed meat product improving agents, most of them are for ham sausage and smoked meat, and few are for stewed meat products in sauce, and most of them are The compound improver for stewed pork products has a single function. Many domestic companies have developed compound impro...

AI Technical Summary

Problems solved by technology

At present, many meat product compounding agents have been disclosed in the prior art. Among the disclosed meat product improving agents, most of them are for ham sausage and smoked meat, and few are for stewed meat products in sauce, and most of them are The compound improver for stewed pork products has a single function. Many domestic companies have developed compound improvers with multiple functions. However, there is currently no improver that uses alcohol and vinegar to generate flavorful esters to improve the taste and aroma of stewed meat in sauce; The taste and color of the stewed meat prepared by the traditional compound improver are all accumulated in the superficial layer of the stewed meat, and cannot go deep into the deep layer of the stewed meat. A compound improver that can taste the deep layer of stewed meat