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Preparation method of sauce-flavored brine

A technology of brine and soy sauce, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improvers, food ingredients as odor improvers, etc. It can solve the problems of greasy taste of stewed meat, side effects of human body, and poor selling of stewed meat. Achieve the effect of good absorption, improved utilization rate and low cost

Inactive Publication Date: 2019-11-26
成都市恒业生态农产品电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common marinade formulas currently on the market usually have the defects of too many seasonings, poor quality of marinated marinade, greasy taste of marinated meat and side effects on human body after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of sauce-flavored brine of the present embodiment, comprises the following steps:

[0025] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it with cold water, remove the blood foam, rinse it well, add 1000 parts of water again, boil it and simmer for 2 hours on low heat to get big bone soup;

[0026] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle with white sugar to marinate for 20 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 10 minutes after the water boils, then heat on low heat for 10 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0027] (3) Packing material: pack 3 parts of tangerine peel, 10 parts of hawthorn slices, 3 parts of dried lemon slices, 5 parts of lotus leaves, 3 parts of ginger, 5 parts of plum...

Embodiment 2

[0030] A kind of preparation method of sauce-flavored brine of the present embodiment, comprises the following steps:

[0031] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1500 parts of water again, boil it and simmer for 4 hours on low heat to get big bone soup;

[0032] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar to marinate for 30 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 20 minutes after the water boils, then heat on low heat for 15 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0033] (3) Packing material: pack 5 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 10 parts of lotus leaves, 5 parts of ginger, 10 parts of...

Embodiment 3

[0036] A preparation method of sauce-flavored brine, comprising the following steps:

[0037] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1200 parts of water again, boil it and simmer for 3 hours on low heat to get big bone soup;

[0038](2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar and marinate for 25 minutes. After marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 15 minutes after the water boils, and then heat on low heat for 12 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0039] (3) Packing materials: put 3 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 5 parts of lotus leaves, 5 parts of ginger, 5 parts of plums, 5 parts of wild mushroo...

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PUM

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Abstract

The invention discloses a preparation method of sauce-flavored brine. The preparation method of the four steps of (1) preparation of chop soup, (2) preparation of raspberry sauce, (3) material packingand (4) decocting. The preparation process is simple, the ratio of raw materials of marinating spices of the sauce-flavored brine is based on the theory of traditional Chinese medicine and an existing cooking technology, braised food marinated by the prepared marinating spices does not contain harmful substances, and is fresh in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sauce-flavored brine. Background technique [0002] Spices mainly refer to pepper, cloves, nutmeg, cinnamon and other tropical plants with aromatic or antiseptic functions. They have a pleasant aromatic smell and can be used to prepare compounds or mixtures of flavors. The use of spices in food has a history of thousands of years in our country. With the development of the times, our pursuit of dietary tastes has become more and more diversified. Braised meat and vegetables, as a dish that people often eat in their lives, are fragrant, salty and mellow, and have endless aftertaste. They are deeply loved by everyone. The key to making lo-mei lies in the preparation of brine. Different raw material formulas can be made into brine with different flavors. The quality of marinade preparation will directly affect the color and taste quality of marinade...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/12A23L27/20A23L29/30A23L3/3481
CPCA23L27/00A23L27/10A23L27/20A23L27/12A23L29/30A23L3/3481A23V2002/00A23V2200/10A23V2200/16A23V2200/14A23V2200/15A23V2250/5118A23V2250/204
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
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