Oil-marinated food and preparation method thereof

A technology for food and oil brine, which is applied in the field of oil brine food and its preparation, can solve the problems of unsatisfactory flavor of dishes, short shelf life, rapid loss of nutrients in products, etc., and achieves rich taste, strong taste and good fluidity. Effect

Inactive Publication Date: 2018-12-14
四川三圣宫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of various stewed pork in sauce is similar in the prior art, take " stewed beef in sauce " and " stewed pork in sauce " as example mostly all be meat selection-boil brine-boil the meat-finished product and dry, one of these traditional foods The commonality is that the shelf life is short and the nutritional content of the product is lost quickly.
In addition, the current production of stewed pork in sauce is basically carried out according to the traditional stewed method. The traditional stewed meat only has a good performance in the basic salty and umami taste, but the aroma of the dish enters the mouth and chews. The performance is not very satisfactory, so many products are often seasoned in the later stage to make up for it

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0036] A stewed beef in oil, which is composed of the following raw materials in parts by weight: 1500 parts of beef, 250 parts of marinated oil, 50 parts of white sugar, 50 parts of chicken essence, 20 parts of monosodium glutamate, 50 parts of table salt, 125 parts of secret spices, of which It consists of the following raw materials in parts by weight: 10 parts of spice powder, 10 parts of white wine, 10 parts of soy sauce, and 80 parts of brine oil, wherein the spice powder is composed of the following raw materials in parts by weight: 2 parts of pepper, 1 part of Chinese prickly ash, 1 part of pepper, star anise 0.5 parts, 0.5 parts of three Nye, 0.5 parts of cinnamon, 0.5 parts of Bai Kou, 0.5 parts of amomum, 0.5 parts of bay leaves, 0.5 parts of cumin, 0.5 parts of spirit grass, 0.5 parts of red cardamom, 0.5 parts of fragrant fruit, 0.5 parts of nutmeg .

[0037] Its preparation method is specifically:

[0038] (1) Wash the raw meat that has passed the inspection, an...

Embodiment 2

[0044]Yili Oil Stewed Pork Head Meat consists of the following raw materials in parts by weight: 1800 parts of pig head meat, 300 parts of brine oil, 60 parts of white sugar, 60 parts of chicken essence, 20 parts of monosodium glutamate, 55 parts of table salt, 125 parts of secret spices, of which Spices are made of the following raw materials in parts by weight: 10 parts of spice powder, 10 parts of white wine, 10 parts of soy sauce, and 80 parts of marinated oil, wherein the spice powder is composed of the following raw materials in parts by weight: 2 parts of pepper, 1 part of Chinese prickly ash, and 1 part of pepper , 0.5 parts of star anise, 0.5 parts of three Nye, 0.5 parts of cinnamon, 0.5 parts of Baikou, 0.5 parts of amomum, 0.5 parts of bay leaves, 0.5 parts of cumin, 0.5 parts of lingcao, 0.5 parts of red cardamom, 0.5 parts of fragrant fruit, nutmeg 0.5 servings.

[0045] The preparation method is the same as in Example 1 except that the ratio of raw materials is ...

Embodiment 3

[0047] A kind of stewed chicken wings in oil, which is composed of the following raw materials in parts by weight: 1600 parts of chicken wings, 350 parts of brine oil, 80 parts of white sugar, 50 parts of chicken essence, 20 parts of monosodium glutamate, 80 parts of table salt, and 150 parts of secret spices, wherein the secret spices consist of the following parts by weight Composition of raw materials: 15 parts of spice powder, 15 parts of white wine, 15 parts of soy sauce, 105 parts of brine oil, wherein the spice powder is composed of the following raw materials in parts by weight: 3 parts of pepper, 1 part of Chinese prickly ash, 1 part of pepper, 0.5 part of star anise, 0.5 part of three Nye 1 part of cinnamon bark, 1 part of Baikou, 1 part of amomum, 1 part of fragrant leaves, 1 part of cumin, 1 part of lingcao, 1 part of red cardamom, 1 part of fragrant fruit, and 1 part of nutmeg.

[0048] The preparation method is the same as in Example 1 except that the ratio of raw...

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Abstract

The invention discloses oil-marinated food and a preparation method thereof. The oil-marinated food comprises the following raw materials in parts by weight: 1500-2000 parts of raw material meat, 250-420 parts of marinating oil, 50-100 parts of white granulated sugar, 50-100 parts of a chicken essence, 20-40 parts of monosodium glutamate, 50-100 parts of table salt and 100-150 parts of secret spices. By the preparation method, the freshness of a food material can be better locked, and water is continuously evaporated in the marinating process, so that juice separated out from the food materialcan be in a continuous concentrating reaction process, and the taste is richer and thicker.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stewed food and a preparation method thereof. Background technique [0002] Stewed meat with sauce is a kind of meat product with traditional Chinese characteristics. It is divided into different types, such as pig arch mouth, fragrant pork knuckle, sauce beef, stewed donkey meat, stewed mutton, sauced goose meat, etc., because of its unique Taste, tender and delicious, delicate meat and other characteristics, is a kind of food with good market prospect. [0003] The production process of various stewed pork in sauce is similar in the prior art, take " stewed beef in sauce " and " stewed pork in sauce " as example mostly all be meat selection-boil brine-boil the meat-finished product and dry, one of these traditional foods The common feature is that the shelf life is short and the nutritional content of the product is lost quickly. In addition, the current production ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/20A23L13/40A23L13/50A23L13/70
CPCA23L13/10A23L13/20A23L13/428A23L13/43A23L13/50A23L13/72
Inventor 聂争春
Owner 四川三圣宫食品有限公司
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