Spicy and hot braised food and preparation method thereof

A technology of spicy stewed vegetables and stewed vegetables, which is applied in the field of spicy stewed vegetables and its preparation, can solve the problems of insufficient taste, strong irritation, single taste of stewed vegetables, etc., and achieve the effect of strong fragrance, strong layering, and soft spicy taste

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

The stewed vegetables in the prior art often have a single taste due to improper coloring or seasoning, lack of taste, or too strong irritation, not soft enough, or too dark toned to black, and the traditional stewing process, a single addition Spices have the characteristics of too large fluctuations in taste.

Method used

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  • Spicy and hot braised food and preparation method thereof
  • Spicy and hot braised food and preparation method thereof
  • Spicy and hot braised food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A spicy stewed vegetable, which is composed of the following raw materials in parts by weight: 500 parts of raw vegetables, 500 parts of broth, 20 parts of edible salt, 10 parts of monosodium glutamate, 12 parts of chicken essence, 30 parts of white sugar, 25 parts of spicy oil, 4 parts of spice granules, The spice granules are composed of the following raw materials in parts by weight: 1 part of trinaphthalene, 1 part of star anise, 1 part of cassia bark, 0.8 part of Cao Guo, 0.8 part of galangal, 0.0 part of Amomum 0.5 part, 0.5 part of licorice, 0.5 part of papaya, 0.8 parts of Angelica dahurica, 0.3 parts of nutmeg, 0.3 parts of grassmeg, 0.3 parts of white cardamom, 0.3 parts of bay leaves, 0.5 parts of cumin, 0.2 parts of woody fragrance, and 0.2 parts of cloves.

[0027] Its preparation method is specifically:

[0028] (1) Soup production: Prepare 500 parts of water, 100 parts of pork bones, 25 parts of chicken feet, 25 parts of pig skin, 5 parts of scallions, 10...

Embodiment 2

[0034] A spicy stewed vegetable, which is composed of the following raw materials in parts by weight: 700 parts of raw vegetables, 900 parts of broth, 30 parts of edible salt, 30 parts of monosodium glutamate, 15 parts of chicken essence, 40 parts of white sugar, 30 parts of spicy oil, 5 parts of spice granules, The spice granules are composed of the following raw materials in parts by weight: 1.5 parts of trinaphthalene, 1.5 parts of star anise, 1.5 parts of cassia bark, 1 part of Tsaoko, 1 part of galangal, 0.8 part of amomum, 0.8 part of licorice, 0.8 part of pachyrhiza, Angelica dahurica 1 part, 0.5 part of nutmeg, 0.5 part of grass mulberry, 0.5 part of white cardamom, 0.5 part of bay leaf, 0.8 part of cumin, 0.3 part of woody fragrance, 0.3 part of clove.

[0035] Its preparation method is specifically:

[0036](1) Soup production: Prepare 800 parts of water, 150 parts of pork bones, 30 parts of chicken feet, 30 parts of pig skin, 8 parts of scallions, 15 parts of ginger...

Embodiment 3

[0042] A spicy stewed vegetable, which consists of the following raw materials in parts by weight: 1000 parts of raw vegetables, 900 parts of broth, 40 parts of edible salt, 20 parts of monosodium glutamate, 25 parts of chicken essence, 60 parts of white sugar, 50 parts of spicy oil, 8 parts of spice granules, The spice granules are composed of the following raw materials in parts by weight: 2 parts of trinaphthalene, 2 parts of star anise, 2 parts of cassia bark, 1.5 parts of Tsao Guo, 1.5 parts of galangal, 0.8 parts of amomum, 1 part of licorice, 1 part of pachyrhiza, Angelica dahurica 1.5 parts, 0.5 parts of nutmeg, 0.5 parts of grasswort, 0.5 parts of white cardamom, 0.5 parts of bay leaves, 1 part of cumin, 0.4 parts of woody fragrance, and 0.4 parts of cloves.

[0043] The preparation method is the same as in Example 1 except that the ratio of raw materials is different.

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Abstract

The invention discloses a spicy and hot braised food and a preparation method thereof. The spicy and hot braised food comprises the following raw materials in parts by weight: 500-1000 parts of raw foods, 500-1000 parts of soup-stock, 20-40 parts of edible salt, 10-20 parts of monosodium glutamate, 12-25 parts of chicken powder, 30-60 parts of white granulated sugar, 25-50 parts of spicy oil and 4-8 parts of spice granules, wherein the spice granules are composed of the following raw materials in parts by weight: 1-2 parts of rhizoma kaempferiae, 1-2 parts of anise, 1-2 parts of cinnamon, 0.8-1.6 parts of amomum tsao-ko, 0.8-1.6 parts of rhizoma galangae, 0.5-1 part of fructus amomi, 0.5-1 part of glycyrrhiza, 0.5-1 part of lysimachia sikokiana, 0.8-1.6 parts of radix angelicae, 0.3-0.6 part of netmeg, 0.3-0.6 part of alpinia katsumsdai, 0.3-0.6 part of elettaria cardamomum, 0.3-0.6 part of myrcia, 0.5-1 part of fennel, 0.2-0.4 part of elecampane and 0.2-0.4 part of clove. The braisedfood prepared by the preparation method disclosed by the invention is strong in flavor hierarchy and tender in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy stewed dish and a preparation method thereof. Background technique [0002] Braised vegetables are dishes made by boiling the raw materials that have been initially processed and blanched in a prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern; Sichuan bittern is the most common in the country, mostly red bittern. The stewed vegetables in the prior art often have a single taste and insufficient taste due to improper coloring or seasoning, or the irritation is too strong, not soft enough, or the coloring is too dark to become black, and the traditional stewing process, a single addition Spices have the characteristics of too large fluctuations in taste. Contents of the invention [0003] In view of this, the present application provides a spicy stewed dish and a preparation method thereof. The s...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00A23L27/10
CPCA23L19/03A23L27/00A23L27/10
Inventor 聂争春
Owner 四川三圣宫食品有限公司
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