Formula and making method of stewed meat
By precisely controlling the braising recipe and stewing process, the problems of monotonous flavor, excessive saltiness, dull color, and poor meat texture in braised meat products have been solved, resulting in rich aroma and ideal taste, and improving the product's appearance and appetite.
Patent Information
- Application Number
- CN202511517239.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-23
- Publication Date
- 2026-01-23
AI Technical Summary
Existing braised meat products have a monotonous flavor, are too salty, have a dark and dull color, a weak or discordant aroma, and poor meat texture, making it difficult to achieve the ideal taste of "rich but not greasy, and chewy".
It employs precise control of the amount of salt and soy sauce, combined with chicken essence and rock sugar to create a savory and sweet aftertaste. It uses a variety of spices mixed in proportion and slow-cooked, combined with medium-heat stewing and blanching, and adjusts the stewing time to suit different ingredients.
It achieves a bright amber color for braised meat, with a rich and layered aroma, and a full and chewy texture, solving the color and taste problems of traditional braised meat and improving the product's appearance and appetite.
Smart Images
Figure CN121369630A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, in particular to a formula and preparation method and preparation method of marinated meat. BACKGROUND
[0002] Marinated meat products, such as marinated pork, marinated beef, marinated chicken claws, etc., are an important part of traditional Chinese cuisine, and are deeply loved by consumers because of their unique flavor and convenience. Traditional marinated meat production methods usually rely on the experience of chefs, by placing meat ingredients into a marinade consisting of soy sauce, sugar, salt, cooking wine and various spices, and then stewing for a long time.
[0003] Currently, marinated meat products on the market have the following problems: first, in terms of flavor, the finished product has a single taste, too much saltiness, and dark black color, lacking bright and attractive amber or sauced red color, affecting the appetite of consumers and the appearance of the product; second, in terms of aroma level, the spice combination of common recipes is either too simple, resulting in weak and short-lasting aroma, or the proportions of various spices are not appropriate, causing the aroma of a certain spice to be too prominent, masking the rich meaty aroma of the meat product itself and the combined aroma of the remaining spices, and failing to form a harmonious, rich, and penetrating complex aroma.
[0004] Furthermore, in terms of taste and texture, due to improper control of stewing temperature and time, the meat may become too crumbly and lose chewiness, or the meat may be dry and hard, failing to achieve the ideal taste of "tender but not greasy, chewy". SUMMARY
[0005] In view of the deficiencies of the prior art, the present application provides a formula and preparation method and preparation method of marinated meat, which solves the problems of single taste, too high saltiness, dark black color, lack of attractiveness, simple spice combination leading to weak and short-lasting aroma, or improper proportions causing the aroma of a certain spice to mask the meaty aroma, and improper control of stewing temperature and time leading to meat that is too crumbly and loses chewiness or is dry and hard.
[0006] To achieve the above purpose, the present application is implemented by the following technical solution: a formula and preparation method of marinated meat, comprising the following components and weight proportions:
[0007] High soup 15 kg;
[0008] Water 15 kg;
[0009] Salt 250 g;
[0010] Chicken essence 150 g;
[0011] Soy sauce 800 g;
[0012] Old sugar 1000 grams;
[0013] Clear oil 50 grams;
[0014] A seasoning package, the seasoning package comprising:
[0015] Good ginger 380-420 grams, star anise 240-260 grams, fennel 190-210 grams, cassia 90-110 grams, white button 90-110 grams, clove 90-110 grams, fragrant fruit 90-110 grams, grass 55-65 grams, cardamom 90-110 grams, dried tangerine peel 90-110 grams, Sichuan pepper 45-55 grams, Amomum 90-110 grams, pepper 140-160 grams, mace 45-55 grams, white peony 90-110 grams, dried ginger 90-110 grams, lemongrass 45-55 grams, and gardenia 45-55 grams.
[0016] Preferably, the seasoning package is composed of the following weight parts of raw materials:
[0017] Good ginger 400 grams, star anise 250 grams, fennel 200 grams, cassia 100 grams, white button 100 grams, clove 100 grams, fragrant fruit 100 grams, grass 60 grams, cardamom 100 grams, dried tangerine peel 100 grams, Sichuan pepper 50 grams, Amomum 100 grams, pepper 150 grams, mace 50 grams, white peony 100 grams, dried ginger 100 grams, lemongrass 50 grams, and gardenia 50 grams.
[0018] Preferably, the high soup is made by simmering the following raw materials:
[0019] Water 25 kilograms;
[0020] Edible salt 500 grams;
[0021] Chicken essence 200 grams;
[0022] Two old hens;
[0023] Large bones 5 kilograms.
[0024] The present application provides a method for making marinated meat, a formula for marinated meat, and a formula for making marinated meat, and comprises the following steps:
[0025] S1, blanching the meat material, and draining and reserving;
[0026] S2, pouring water, edible salt, chicken essence, old hens, and large bones into a marinating barrel, and simmering together until the soup is milky white, and then filtering out the high soup;
[0027] S3, frying old sugar and clear oil together until they are dissolved and foaming, obtaining a sugar color liquid, and then putting it into the marinating barrel;
[0028] S4, add water, salt, chicken essence and soy sauce in the high soup in the halogen barrel and stir evenly, then add the prepared seasoning bag, boil on high heat, simmer on low heat for 30 minutes, add the blanched meat materials, boil on high heat, simmer on medium heat for 45-60 minutes until cooked;
[0029] S5, take out the braised meat and drain the juice;
[0030] S6, filter the braised soup, stand, cool, then cover with white oil, and freeze for reuse.
[0031] Preferably, in S1, the meat material is selected from one or more of pork, pig trotter, pig ear, beef, beef tendon, chicken, chicken claw and chicken wing.
[0032] Preferably, in S1, the blanching process includes adding cooking wine or baijiu to remove fishy smell in boiling water, and taking out after cooking for 3 minutes and rinsing with cold water.
[0033] Preferably, in S4, the simmering time needs to be adjusted according to the type of food material during braising, and the standard for cooking is that a chopstick can be easily inserted into the meat.
[0034] Preferably, in S5, the braised meat is taken out and placed in a container with a filter to drain the juice.
[0035] Preferably, in S6, the braised soup needs to be filtered of meat residue and seasoning impurities, cooled to form an oil layer on the surface after standing for one day, and then frozen for reuse.
[0036] Beneficial effects
[0037] The present application provides a braised meat recipe and a preparation method and a preparation method. Compared with the prior art, the following beneficial effects are achieved:
[0038] The braised meat recipe and preparation method and preparation method accurately control the amount of edible salt and soy sauce to avoid excessive saltiness. The chicken essence enhances the flavor, and the old brown sugar enhances the sweetness to form a "salty and fresh and sweet" compound flavor, breaking the limitation of traditional single saltiness. At the same time, a variety of spices are used in proportion to each other, and the slow cooking of the spice bag allows the flavor to penetrate the texture of the food material, achieving "smell, eat, and aftertaste all have fragrance", solving the problems of weak and short-lasting aroma, making the taste more layered, and making the braised meat bright and amber in color with uniform and shiny luster, solving the problem of traditional braised meat "dark and dark", improving consumer appetite and product aesthetics, and setting the simmering time according to the type of food material to avoid differences in taste caused by uniform time. The use of "medium heat simmering" avoids excessive boiling, and the use of cold water after blanching tightens the meat quality, making the braised meat achieve the ideal taste of "tender and not greasy, chewy". BRIEF DESCRIPTION OF DRAWINGS
[0039] Figure 1 The flowchart of the preparation method of the braised meat of the present application. DETAILED DESCRIPTION
[0040] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art without creative effort belong to the protection scope of the present application.
[0041] As Figure 1 shown:
[0042] A recipe and a preparation method of braised meat, basic braised soup raw materials: 15 kg of high soup, 15 kg of water, 250 g of edible salt, 150 g of chicken essence, 800 g of soy sauce, 1000 g of old brown sugar, and 50 g of clear oil;
[0043] Seasoning bag raw materials: 400 g of good ginger, 250 g of star anise, 200 g of anise, 100 g of cassia, 100 g of white button, 100 g of clove, 100 g of fragrant fruit, 60 g of grass, 100 g of sand ginger, 100 g of dried tangerine peel, 50 g of Sichuan pepper, 100 g of cardamom, 150 g of pepper, 50 g of lemongrass, 50 g of threel, 100 g of white peony root, 100 g of dried ginger, 50 g of lemongrass, and 50 g of gardenia. All the spices are quickly washed with clean water twice to remove dust, put into a breathable gauze bag, and tightly tie the bag opening to make a seasoning bag.
[0044] High soup raw materials: 25 kg of water, 500 g of edible salt, 200 g of chicken essence, and 2 old hens (each weighing about 1.5 kg) and 5 kg of large bones.
[0045] A preparation method of braised meat, comprising the following steps:
[0046] S1, put pork, pig trotters, pig ears, beef, beef tendon, chicken, chicken claws, chicken wings and other meat materials into a pot, add water to cover the materials, put in the materials and add 2% of the material weight of cooking wine, boil for 3 minutes after high heat, remove the scum, immediately put into a cold water basin to cool to the surface, drain and reserve;
[0047] S2, put 2 old hens and 5 kg of large bones into a braised barrel, add 25 kg of water, boil after high heat, remove the blood scum, add 500 g of edible salt and 200 g of chicken essence, stir and dissolve, turn to small heat and slowly simmer for 2.5 hours, until the soup is milky white, the chicken and bones can be easily poked through with a chopstick, turn off the heat and filter with 80 mesh gauze, collect 15 kg of high soup;
[0048] S3, heat 50g of clear oil in a stainless steel pot over low heat, add 1000g of old brown sugar, stir slowly until completely dissolved, turn off the heat when the color turns dark yellow and small bubbles appear, quickly pour the sugar color liquid into the broth bucket containing the stock, stir until evenly distributed, at this time the broth is initially amber in color;
[0049] S4, add 15kg of water, 250g of salt, 150g of chicken essence, and 800g of soy sauce to the broth bucket, stir until the seasonings are completely dissolved, add the seasoning packet, bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes to release the flavors of the spices, add the blanched ingredients, bring to a boil over high heat, then reduce the heat to medium and simmer for 45-60 minutes, adjust the simmering time according to the type of ingredients, and use a chopstick to test for doneness, such as 180 minutes for pork trotters and pork knuckles, 180 minutes for beef shanks, and 45 minutes for pork belly, chicken, chicken wings, chicken feet, and pig ears;
[0050] S5, use a strainer to remove the braised meat and place it in a container with an 80-mesh sieve, let it drain for 15 minutes;
[0051] S6, after the broth cools to below 60°C, filter it twice with 80-mesh gauze to remove the meat residue and seasoning impurities, pour it into a clean stainless steel container, cover it, and let it stand for 24 hours, then form a uniform layer of oil on the surface to prevent air from causing spoilage, and store it in a freezer at -18°C or below, including the oil layer, next time use it after thawing, add an appropriate amount of water and 20% of the original formula of salt, chicken essence, and soy sauce, and you can repeat the braising process.
[0052] Note: After braising pork trotters and beef shanks for 180 minutes, you can use the broth again by adding water and 50%-80% of the formula for salt, chicken essence, and soy sauce.
[0053] This solution precisely controls the amount of salt and soy sauce in the formula to avoid excessive saltiness, and combines chicken essence for umami and old brown sugar for sweetness to create a "salty and umami" compound flavor, breaking the traditional single salty flavor limitation. At the same time, multiple spices are used in proportion to each other, and the slow cooking of the spice bag allows the flavors to penetrate the texture of the food, achieving "smell, eat, and aftertaste all have flavor", solving the problems of weak aroma and poor persistence, making the taste more layered. At the same time, the braised meat presents a bright amber color with uniform and shiny luster, solving the traditional problem of "dark and dull" braised meat, enhancing consumer appetite and product aesthetics, and setting the simmering time according to the type of food to avoid differences in taste caused by uniform time. Using "medium heat simmering" avoids excessive boiling, combined with cold water after blanching to tighten the meat, making the braised meat achieve the ideal texture of "tender and not greasy, chewy".
[0054] Finally, it should be noted that the above only describes the preferred embodiments of the present application and is not intended to limit the present application. Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art will appreciate that the technical solutions described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalent ones. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A recipe for cured meat, characterized in that, The formula comprises the following components and weight proportions: High soup 15 kg; Water 15 kg; Edible salt 250 g; Chicken essence 150 g; Soy sauce 800 g; Old brown sugar 1000 g; Clear oil 50 g; A seasoning bag, which comprises: Good ginger 380-420 g, star anise 240-260 g, fennel 190-210 g, cassia 90-110 g, white button 90-110 g, clove 90-110 g, spice fruit 90-110 g, grass war 55-65 g, cardamom 90-110 g, dried orange peel 90-110 g, Sichuan pepper 45-55 g, cardamom 90-110 g, pepper 140-160 g, bay leaf 45-55 g, three-nai 45-55 g, white peony 90-110 g, dried ginger 90-110 g, lemongrass 45-55 g, and gardenia 45-55 g.
2. The recipe for braised meat according to claim 1, characterized in that: The seasoning bag is composed of the following raw materials in weight proportions: Good ginger 400 g, star anise 250 g, fennel 200 g, cassia 100 g, white button 100 g, clove 100 g, spice fruit 100 g, grass war 60 g, cardamom 100 g, dried orange peel 100 g, Sichuan pepper 50 g, cardamom 100 g, pepper 150 g, bay leaf 50 g, three-nai 50 g, white peony 100 g, dried ginger 100 g, lemongrass 50 g, and gardenia 50 g.
3. The recipe for braised meat according to claim 2, wherein: The high soup is made by simmering the following raw materials: Water 25 kg; Edible salt 500 g; Chicken essence 200 g; Two old hens; Big bones 5 kg.
4. A method of making a cured meat, characterized by, The formula as claimed in any one of claims 1-3 is used and comprises the following steps: S1, blanching the meat materials, and then draining and setting aside; S2, putting water, edible salt, chicken essence, old hens, and big bones into a pot, and then simmering them together until the soup is milky white, and then filtering out the high soup; S3, frying old brown sugar and clear oil together until they are dissolved and foamy, obtaining a sugar-colored liquid, and then putting it into the pot; S4, adding water, salt, chicken essence, and soy sauce into the high soup in the pot, and then stirring them evenly, and then adding the prepared seasoning bag, and then boiling it on high heat, and then simmering it on low heat for 30 minutes, and then adding the blanched meat materials, and then boiling it on high heat until the broth boils, and then simmering it on medium heat for 45-60 minutes until it is cooked; S5, taking out the braised meat, and then draining the juice; S6, filtering, setting aside, and cooling the broth, and then covering it with white oil, and then freezing it for reuse.
5. The method of claim 4, wherein: In S1, the meat materials are selected from one or more of the following: pork, pig trotter, pig ear, beef, beef tendon, chicken, chicken claw, and chicken wing.
6. The method of claim 4, wherein: In S1, the blanching process includes adding cooking wine or baijiu to remove fishy smell, and then cooking for 3 minutes, and then taking out and washing with cold water.
7. The method of claim 4, wherein: In S4, the simmering time needs to be adjusted according to the type of food materials during the braising process, and the standard for doneness is that a chopstick can be easily inserted into the meat.
8. The method of claim 4, wherein: In S5, the braised meat is taken out and placed in a container with a filter to drain the juice.
9. The method of claim 4, wherein: In S6, the broth needs to be filtered of meat residue and seasoning impurities, and then set aside for a day, and then cooled until an oil layer forms on the surface, and then frozen for reuse.