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Oil marinate in secret formula

A secret, stewed pot technology, which is applied in the field of food processing, can solve the problems of hardened surface of stewed vegetables, unhealthy hygiene, and weak fragrance, etc., and achieve the effect of soft meat, good antibacterial effect and strong fragrance

Inactive Publication Date: 2018-12-14
李科羽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the stewed vegetables on the market are all stewed and placed for sale for a long time. The surface of the stewed vegetables will harden, the fragrance will become weak, the taste will be poor, and it is not conducive to hygiene, and it will easily cause diarrhea.

Method used

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  • Oil marinate in secret formula

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A secret oil brine, the components are as follows by weight: 1400 refined oil, 1600 cooked vegetable oil, 5000 broth, 50-60 dark soy sauce, 5 salt, 4 chicken essence, 10 Chinese prickly ash, 100 dried chili, 50 chili powder, 10 monosodium glutamate , green onion 100, ginger 50, rock sugar 150, star anise 30, cumin 10, clove 5, grass cardamom 5, papaya 5, amomum 5, trinaphthalene 10, grass fruit 10, cinnamon 10.

[0024] As preferably, the preparation method of the soup stock is as follows: clean the chicken bones, duck bones, and pork bones and blanch them with boiling water for 3 minutes, then add 4 times the amount of cold water of the total weight of the bones, boil over high heat to remove foam, and then Add scallion and ginger wine in an amount 0.2 times the total weight of the bones, boil slowly over a slow fire until the soup is thick and milky white, and then filter to make a broth.

[0025] As preferably, the weight ratio of the chicken bone, duck bone and pork...

Embodiment 2

[0039] A secret oil stew, the components are as follows by weight: 1500 refined oil, 1700 cooked vegetable oil, 5500 broth, 55 dark soy sauce, 6 salt, 5 chicken essence, 11 Chinese prickly ash, 110 dried chili, 55 chili powder, 11 monosodium glutamate, green onion 110, ginger 53, rock sugar 160, star anise 32, fennel 11, clove 6, grass cardamom 5, papaya 5, amomum 6, trinaphthalene 12, grass fruit 11, cinnamon 12.

[0040] As preferably, the preparation method of the broth is as follows: clean the chicken bones, duck bones, and pork bones and blanch them with boiling water for 4 minutes, then add cold water of 4.5 times the total weight of the bones, boil over high heat to remove foam, and then Add scallion and ginger wine in an amount 0.2 times the total weight of the bones, boil slowly over a slow fire until the soup is thick and milky white, and then filter to make a broth.

[0041] As preferably, the weight ratio of the chicken bone, duck bone and pig bone is 1:2:4.

[00...

Embodiment 3

[0055] A secret oil brine, the components are as follows by weight: 1600 refined oil, 1800 cooked vegetable oil, 6000 broth, 60 dark soy sauce, 7 salt, 6 chicken bouillon, 12 Chinese prickly ash, 130 dried pepper, 60 chili powder, 13 monosodium glutamate, green onion 120, ginger 55, rock sugar 170, star anise 35, fennel 12, clove 7, grass cardamom 6, papaya 6, amomum 7, trinaphthalene 13, grass fruit 12, cinnamon 13.

[0056] As preferably, the preparation method of the broth is as follows: clean the chicken bones, duck bones, and pork bones and blanch them with boiling water for 5 minutes, then add cold water 5 times the total weight of the bones, boil them with high heat to remove foam, and then Add scallion and ginger wine in an amount 0.3 times the total weight of the bones, boil slowly over a slow fire until the soup is thick and milky white, and then filter to make a broth.

[0057] As preferably, the weight ratio of wherein said chicken bone, duck bone, and pig bone is ...

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Abstract

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a secret-made oil brine. Background technique [0002] Braised vegetables are rich in fragrance and increase appetite. It is one of the dishes that people like. The essence of preparing stewed vegetables lies in the preparation of marinade. The combination of different spices will produce different tastes and colors. The stewed vegetables currently available in the market are all stewed and placed for sale for a long time. The surface of the stewed vegetables will harden, the fragrance will become weaker, the taste will be poor, and it is not conducive to hygiene, and it is easy to cause diarrhea. In recent years, there has been a new method of stewing called oil brine, which is based on the traditional brine by increasing the amount of oil in the brine. The dishes made with oil brine have bright red color, strong fragrance, and tenderness. Oily and other cha...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/00A23L3/3472
CPCA23L27/00A23L3/3472A23L27/10A23L27/20A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/10
Inventor 李科羽
Owner 李科羽
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