Meat seasoning suitable for various meat products and preparation method of meat seasoning

Abstract

The invention belongs to the technical field of foods, and particularly discloses a meat seasoning suitable for various meat products and a preparation method of the meat seasoning. The meat seasoningsuitable for the various meat products is prepared from the following components: Sifang eighteen spices, cortex cinnamomi, tangerine peel, kaempferia galanga, star anise, flos caryophylli, alpinia katsumadai hayata, rhizoma zingiberis, bay leaves, foeniculum vulgare, nutmeg, fructus amomi, radix angelicae dahuricae, pericarpium zanthoxyli, fructus tsaoko, galangal, long pepper, radix glycyrrhizae and pericarpium zanthoxyli. The preparation method of the meat seasoning suitable for the various meat products comprises the following steps: 1, pretreatment is conducted, specifically, the Sifangeighteen spices, the cortex cinnamomi, the tangerine peel, the kaempferia galanga, the star anise, the flos caryophylli, the alpinia katsumadai hayata, the rhizoma zingiberis, the bay leaves, the foeniculum vulgare, the nutmeg, the fructus amomi, the radix angelicae dahuricae, the pericarpium zanthoxyli, the fructus tsaoko, the galangal, the long pepper, the radix glycyrrhizae and the pericarpiumzanthoxyli are washed up and aired at the normal temperature. After being subjected to wall breaking, the meat seasoning can be fused into food materials better, thus the food materials are more tasty, the effects of fewer used materials and better taste are achieved, and meanwhile the meat seasoning is suitable for the various meat products.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a seasoning meat material suitable for various meat products and a preparation method thereof. Background technique [0002] Seasoning is an auxiliary product that people use to prepare food and so on. It includes single seasonings such as various soy sauces, salt, and soy sauce and compound seasonings such as chicken essence seasoning. Seasoning has the following several: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning and so on. Condiments for seasoning, seasonings usually refer to natural plant spices, which are the general designation of plant spices such as star anise, Chinese prickly ash, cinnamon bark, tangerine peel, and compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept. Condiments include soy sauce, oyster sauce, monosodium glutamate, chicken essence, and seasonings. [000...

AI Technical Summary

Problems solved by technology

[0003] The seasonings in the prior art cannot be well integrated into the food materials, which makes the food taste longer, and often needs to add more seasonings to achieve a better taste effect. At

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