Composite health-preserving fragrant marinade

Abstract

The invention discloses composite health-preserving fragrant marinade. The composite health-preserving fragrant marinade is prepared from the following raw materials in parts by weight: 4-6 parts of fructus anisi stellati, 4-6 parts of radix glycyrrhizae, 4-6 parts of radix angelicae dahuricae, 2-5 parts of green prickleyash, 2-5 parts of red prickleyash, 4-6 parts of rhizoma alpiniae officinarum, 4-6 parts of fructus tsaoko, 4-6 parts of mountain peach, 4-6 parts of flos chrysanthemi, 4-6 parts of pericarpium citri reticulatae, 2-5 parts of rhizoma polygonati, 4-6 parts of fructus lycii, 4-6 parts of flos lonicerae, 2-5 parts of netmeg, 4-6 parts of arillus longan, 2-5 parts of semen ginkgo, 2-5 parts of armeniaca sibirica, 2-5 parts of malt, 2-5 parts of radix astragali, 2-5 parts of black pepper, 2-5 parts of myrcia, 2-5 parts of fructus momordicae, and 2-5 parts of radix angelicae sinensis. The composite health-preserving fragrant marinade has the beneficial effects that the marinade is prepared by decocting a plurality of medicinal and edible traditional Chinese medicines and various seasonings, so that the traditional Chinese medicine components can permeate into meat when the meat is marinated, and the marinade can regulate intestines and stomach, promote digestion, relieve stasis, increase appetite, avoid abdominal distension and constipation and achieve the effect of dietary therapy when the marinade is eaten.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound health-preserving fragrant marinade. Background technique [0002] Marinated juice, also known as old soup, refers to the broth of poultry and meat that has been stewed for many years. The longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the better the flavor of the cooked meat. There are many recipes and preparation methods of marinade. Stewed dishes are involved in the eight major cuisines of China. The quality of marinade directly determines whether the taste of marinated dishes is delicious or not. The marinade is a must. [0003] At present, most of the marinades are only boiled with various spices, and the taste is average. It takes a long time of repeated stewing to make the marinade rich and fragrant, and it has no other effects except delicious taste. Contents of the inven...