Standardized pot-stewed food seasoning and preparation method thereof

Abstract

The invention relates to a standardized pot-stewed food seasoning and a preparation method thereof. The seasoning is prepared from the following raw materials: edible salt, white granulated sugar, monosodium glutamate, I+G, soy sauce, Pixian thick broad-bean sauce, Baijiu, fermented blank beans, caramel pigment, monascus color, chilli extracts, pericarpium zanthoxyli bungeani oleoresin, chicken oil, lard oil, an emulsifier, star aniseed powder, cinnamon powder, spiceleaf powder, dried tangerine peel powder, amomum cardamomum powder, ground cloves powder, galanga powder, rhizoma kaempferiae powder, radix angelicae powder, allspice, licorice powder, tsaoko cardamon powder, pericarpium zanthoxyli bungeani powder, zanthoxylum schinifolium powder, chilli powder, lemongrass powder, chicken essence paste, pot-stewed food seasoning powder, and chicken essence oil. The components cooperate with each other to finally obtain the standardized pot-stewed food seasoning with an outstanding characteristic flavor, high spiciness and a rich sauce flavor; and the pot-stewed food seasoning provided by the invention has the advantages of high simplicity in technique, short production cycle, high yield, high convenience in use, etc.

Description

Technical field The invention relates to the field of convenient seasonings, in particular to a standardized lo-flavored seasoning product with outstanding characteristic flavor and strong spicy aroma and a preparation method thereof. Background technique The stewed products have a mellow taste and a strong aroma. They are an ideal snack food and are widely loved by consumers all over the country. Traditional braised meat products rely on old soup for seasoning, and the differences between batches are controlled by experienced masters. This has high limitations and brings certain difficulties to the standardized production of lomei. The purpose of the present invention is to provide a standardized preparation method of lo-mei seasoning, which reduces the variability between batches of industrialized production products. For home users, adding about 5 times the amount of water to a package of ingredients can produce lo-mei with natural aroma, full taste and long-lasting afterta...

AI Technical Summary

Problems solved by technology

Traditional stewed meat products rely on old soup for seasoning, and the differences between batches are controlled by experienced master craftsmen, which has relatively high limitations and brings certain difficulties to the standardized production of braised meat.

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