Seasoning for cold raw meat and preparation method thereof

A seasoning and raw meat technology, which is applied in chemical preservation of meat/fish, food science, etc., can solve the problems of unsuitable raw beef cold seasoning, etc., and achieve the effect of rich taste, low production cost and simple preparation method

Pending Publication Date: 2022-04-08
大多福食品青岛有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because raw beef, raw horse meat and raw fish have unique and strong smells, existing seasonings are not suitable for cold seasoning of raw beef, raw horse meat and raw fish, and most of the existing seasonings for raw meat For seasoning raw meat when it is steamed, not when raw meat is served cold

Method used

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  • Seasoning for cold raw meat and preparation method thereof
  • Seasoning for cold raw meat and preparation method thereof
  • Seasoning for cold raw meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A seasoning for cold raw meat, including 50kg of water, 30kg of white sugar, 30kg of brewed soy sauce, 25kg of brown sugar, 20kg of fructose syrup, 13kg of chili sauce, 10kg of sesame oil, 8kg of edible salt, 6kg of starch, 6kg of chili powder, brewed Vinegar 4kg, monosodium glutamate 2kg, edible alcohol 2.5kg, garlic concentrated juice 2kg and xanthan gum 0.5kg.

[0029] Further, the overall pH value of the seasoning for cold raw meat is 4.6.

[0030] A preparation method for seasoning of cold raw meat, comprising the following steps:

[0031] S1. Weigh 30kg of white granulated sugar, 25kg of red granulated sugar, 8kg of edible salt, 6kg of starch, 6kg of chili powder and 2kg of monosodium glutamate, and put them into the stirring pot, and stir evenly under heating until there is no agglomeration;

[0032] S2. Take 50kg of water, 30kg of brewed soy sauce, 20kg of fructose syrup and 4kg of brewed vinegar and put them into the stirring pot, and stir evenly under heating...

Embodiment 2

[0040]A seasoning for cold raw meat, including 40kg of water, 25kg of white sugar, 25kg of brewed soy sauce, 22kg of brown sugar, 16kg of fructose syrup, 10kg of chili sauce, 9kg of sesame oil, 6kg of edible salt, 4kg of starch, 4kg of chili powder, brewed Vinegar 3kg, monosodium glutamate 1.5kg, edible alcohol 1.5kg, garlic concentrated juice 1kg and xanthan gum 0.3kg.

[0041] Further, the overall pH value of the seasoning for cold raw meat is 4.7.

[0042] A preparation method for seasoning of cold raw meat, comprising the following steps:

[0043] S1. Weigh 25kg of white granulated sugar, 22kg of red granulated sugar, 6kg of edible salt, 4kg of starch, 4kg of chili powder and 1.5kg of monosodium glutamate and put them into the stirring pot, and stir evenly under heating until there is no agglomeration;

[0044] S2. Weigh 40kg of water, 25kg of brewed soy sauce, 16kg of fructose syrup and 3kg of brewed vinegar into the stirring pot, and stir evenly under heating until no a...

Embodiment 3

[0052] A seasoning for cold raw meat, including 30kg of water, 20kg of white sugar, 18kg of brewed soy sauce, 12kg of brown sugar, 11kg of fructose syrup, 6kg of chili sauce, 5kg of sesame oil, 5kg of edible salt, 3kg of starch, 3kg of chili powder, brewed Vinegar 2.5kg, monosodium glutamate 1.1kg, edible alcohol 1kg, garlic concentrated juice 0.7kg and xanthan gum 0.2kg.

[0053] Further, the overall pH value of the seasoning for cold raw meat is 4.3.

[0054] A preparation method for seasoning of cold raw meat, comprising the following steps:

[0055] S1. Weigh 20kg of white granulated sugar, 12kg of red granulated sugar, 5kg of edible salt, 3kg of starch, 3kg of chili powder and 1.1kg of monosodium glutamate and put them into the stirring pot, and stir evenly under heating until there is no agglomeration;

[0056] S2. Weigh 30kg of water, 18kg of brewed soy sauce, 11kg of high fructose syrup and 2.5kg of brewed vinegar into the stirring pot, and stir evenly under heating u...

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PUM

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Abstract

The technical scheme of the invention discloses a seasoning for cold raw meat and a preparation method thereof. The seasoning comprises water, white granulated sugar, fermented soy sauce, brown granulated sugar, high fructose corn syrup, chili sauce, sesame oil, edible salt, starch, chili powder, fermented vinegar, monosodium glutamate, edible alcohol, garlic concentrated juice and xanthan gum. Through compounding of various raw materials, the seasoning does not contain preservatives, is sweet, salty and spicy in taste and rich in taste, has garlic fragrance and sesame oil fragrance, and can be suitable for different kinds of raw meat such as raw beef, raw horse meat and raw fish meat.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a seasoning for cold raw meat and a preparation method thereof. Background technique [0002] With the improvement of national income and living standards, people have higher and higher requirements for compound seasonings, and pay more attention to natural, healthy and safe. Although there are many kinds of compound seasonings on the market, most of them contain preservatives. Simultaneously, seldom have the seasoning that is used for cold and dressed with raw meat on the market. In daily life and in the catering industry, people still rely on personal experience to make seasonings for raw cold meat (such as cold beef, cold horse meat, cold fish, etc.). , The taste of the dishes made twice is too different. Moreover, the shelf life of private hand-made seasonings in the catering industry is short, and at the same time, it cannot achieve the unification and standardizat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23B4/20A23B4/24A23L5/20A23L27/00A23L27/10A23L29/30A23L17/00
Inventor 王班兼森雄一冯隽野王丽杜光顺
Owner 大多福食品青岛有限公司
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