A method for preparing a solid composite halogenated material, and products and uses thereof

Abstract

The application provides a preparation method, product and application of solid composite marinated food, and relates to the field of food. The solid composite marinated food comprises spices, and the spices are composed of star anise, baizhi, cassia bark, kaempferia, dried orange peel, laurel leaves, cardamom, mace, galangal, long pepper, canella, sunflower seeds, pimento, cumin, coriander seeds, kudzu root, clove, lemongrass, hawthorn, piper betel, monk fruit, old ginger and licorice. The application controls the components and content of the spices, can provide multiple tastes, makes the obtained marinated flavor more mellow and unique, and has better taste levels. In addition, the solid composite marinated food obtained by using the multiple-spice compounding method does not need to add preservatives, has better bacteriostatic effect, and does not deteriorate after long-term storage.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a method for preparing a solid composite brine, as well as the product and its application. Background Technology

[0002] Braised foods are a traditional Chinese food, enjoying a broad market in my country due to their unique flavor and rich variety. Currently, the flavor of braised foods mainly depends on the recipe and production process of the spice packet. While there are many types of spice packets on the market, they suffer from the following problems in practical application: Limited flavor: Existing spice packets use traditional spice combinations, lacking innovation, resulting in limited flavor and failing to meet consumers' demands for diverse tastes; Low spice utilization: Traditional braising processes result in low spice utilization, with some spices failing to fully release their aroma during the braising process, leading to a less intense flavor; Short shelf life: Existing braised foods are prone to spoilage during storage, losing flavor quickly, especially after long-term storage, where the taste and flavor significantly decline; High greasiness: Traditional braised foods tend to become greasy during the braising process, negatively impacting the consumer's eating experience.

[0003] While some improvements have been made to address the aforementioned issues, such as increasing the variety of spices or adjusting the braising process, these improvements often fail to fundamentally solve problems such as monotonous flavor, low spice utilization, short shelf life, and excessive greasiness.

[0004] For example, Chinese patent CN119111754A discloses a compound health-preserving braising spice and its preparation method, which is composed of chrysanthemum, angelica dahurica, bay leaf, dried tangerine peel, hawthorn, sesame, wolfberry, gardenia, galangal, amomum villosum, cinnamon, fennel, clove, cardamom, star anise, and licorice. This invention's braising spice, while removing odors, enhancing flavor, and imparting a unique taste to braised food, also conforms to the principles of traditional Chinese medicine's principal, assistant, and adjuvant herbs. A well-formulated braising spice can achieve effects such as nourishing yin and moistening dryness, clearing heat and reducing fire, regulating qi and strengthening the spleen, promoting digestion, and enhancing the spleen and stomach's digestive function. It can also prevent and alleviate the dryness and heat caused by braised products, especially meat products. However, the addition of multiple traditional Chinese medicine ingredients may result in an overly strong medicinal flavor, thus affecting the taste.

[0005] For example, Chinese patent CN111903921A discloses a method for preparing and using frozen braising sauce to improve the quality of home-style braised chicken. The method includes steps S1: stir-frying spices in vegetable oil, then adding water and simmering to prepare a flavored braising liquid; S2: taking a portion of the flavored braising liquid, adding auxiliary ingredients, mixing well, heating and simmering, and concentrating to prepare a thick seasoning paste; S3: preparing a mixed solution I of papain, sodium alginate, and sodium carboxymethyl starch, and a mixed solution II of chitosan and calcium chloride, mixing the two solutions, stirring to form gel beads, washing with saline solution, and refrigerating; S4: encapsulating the papain microcapsule gel beads with the seasoning paste and freezing to prepare frozen braising sauce. The frozen braising sauce prepared using this method, embedded deep into the chicken tissue before braising, can significantly improve the quality of braised chicken, enhance its flavor, and maintain consistent color and taste throughout. It is suitable for home cooking and ordinary restaurants, and its practical application is very strong. However, the brine prepared by this invention is only suitable for landfill brine, and its application scope is limited.

[0006] Therefore, there is a need to develop a solid composite brine with wide applicability, good flavor, long shelf life and high user satisfaction, as well as its preparation method. Summary of the Invention

[0007] Based on the shortcomings of existing technologies, this invention provides a method for preparing a solid composite braising sauce that has a wide range of applications, good flavor, long shelf life, and high user satisfaction by selecting the components in the braising sauce.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing a solid composite brine includes the following steps: Heat 20-30 parts rock sugar or white sugar and 40-60 parts rapeseed oil to 170-200℃, then reduce heat to low and add another 40-60 parts rapeseed oil. Continue heating to 140-160℃ (150℃). Add 1-5 parts soybean paste and stir well. Then add 10-30 parts dried chili peppers and 5-15 parts Sichuan peppercorns and continue stir-frying. Finally, add 60-150 parts spices, 1-5 parts salt, and 1-2 parts chicken bouillon. Continue heating until boiling, then pour into a mold and top with dried chili peppers.

[0009] Preferably, the preparation method includes the following steps: Heat 20-30 parts rock sugar or white sugar and 40-60 parts rapeseed oil to 180℃, then reduce heat to low and add another 40-60 parts rapeseed oil. Continue heating to 150℃, then add 1-5 parts soybean paste and stir well. Next, add 10-30 parts dried chili peppers and 5-15 parts Sichuan peppercorns and continue stir-frying. Finally, add 60-150 parts spices, 1-5 parts salt, and 1-2 parts chicken bouillon. Continue heating until boiling, then pour into a mold and top with dried chili peppers.

[0010] The spices mentioned herein are composed of the following components: star anise, angelica dahurica, cinnamon, galangal, dried tangerine peel, bay leaf, cardamom, nutmeg, galangal, amomum villosum, white cardamom, amomum tsao-ko, long pepper, fennel, coriander seed, kudzu root, clove, lemongrass, hawthorn, licorice root, monk fruit, old ginger, and licorice.

[0011] The spices, by weight, consist of the following components: 5-10 parts star anise, 1-5 parts angelica dahurica, 1-5 parts cinnamon, 1-5 parts galangal, 1-3 parts dried tangerine peel, 1-3 parts bay leaf, 1-5 parts cardamom, 1-5 parts nutmeg, 10-15 parts galangal, 1-5 parts amomum villosum, 1-5 parts white cardamom, 1-3 parts amomum tsao-ko, 1-3 parts long pepper, 5-10 parts fennel seeds, 1-3 parts coriander seeds, 1-2 parts kudzu root, 1-2 parts cloves, 1-5 parts lemongrass, 10-15 parts hawthorn, 1-5 parts licorice root, 1-3 parts monk fruit, 10-20 parts old ginger, and 5-10 parts licorice root.

[0012] Preferably, the spices, by weight, consist of the following components: 6-8 parts star anise, 2-4 parts angelica dahurica, 2-4 parts cinnamon, 2-4 parts galangal, 1.5-2.5 parts dried tangerine peel, 1.5-2.5 parts bay leaf, 2-4 parts cardamom, 2-4 parts nutmeg, 11-14 parts galangal, 2-4 parts amomum villosum, 2-4 parts white cardamom, 1.5-2.5 parts amomum tsao-ko, 1.5-2.5 parts long pepper, 6-8 parts fennel, 1.5-2.5 parts coriander seed, 1.2-1.8 parts kudzu root, 1.2-1.8 parts cloves, 2-4 parts lemongrass, 11-14 parts hawthorn, 2-4 parts licorice root, 1.5-2.5 parts monk fruit, 12-18 parts old ginger, and 6-9 parts licorice.

[0013] More preferably, the spices, by weight, consist of the following components: 7-8 parts star anise, 3-4 parts angelica dahurica, 3-4 parts cinnamon, 3-4 parts galangal, 2-2.5 parts dried tangerine peel, 2-2.5 parts bay leaves, 3-4 parts cardamom, 3-4 parts nutmeg, 12-14 parts galangal, 3-4 parts amomum villosum, 3-4 parts white cardamom, 2-2.5 parts amomum villosum, 2-2.5 parts long pepper, 7-8 parts fennel seeds, 2-2.5 parts coriander seeds, 1.5-1.8 parts kudzu root, 1.5-1.8 parts cloves, 3-4 parts lemongrass, 12-14 parts hawthorn, 3-4 parts licorice root, 2-2.5 parts monk fruit, 15-18 parts old ginger, and 7-9 parts licorice.

[0014] This invention uses a variety of spices, such as: Star anise: It has a flavor similar to licorice and a hint of caramel, which can neutralize the greasiness of meat; it also has a slightly peppery warmth, which enhances the layers of the braising liquid; and its aroma is more stable and does not dissipate even after long cooking.

[0015] Angelica dahurica: Its fat-soluble components can blend with the oil and aroma of the ingredients and the braising liquid, making the braised food fragrant but not cloying, enhancing the soy sauce flavor and alleviating the heaviness of the spices.

[0016] Cinnamon: Its active ingredient, cinnamaldehyde, can react with sulfides in meat to remove fishy and gamey smells and enhance aroma.

[0017] Galangal: It can remove the fishy smell from meat, neutralize the greasiness, stimulate the taste buds, increase appetite, and contains volatile oils, which have anti-inflammatory, antibacterial and antioxidant effects.

[0018] Dried tangerine peel contains volatile oils such as limonene and linalool, which can effectively neutralize the fishy and gamey smell of meat. During the braising process, these substances penetrate into the meat fibers and release a fragrant aroma after combining with the fat.

[0019] Bay leaves: They have the effects of enhancing flavor, stimulating appetite, aiding in antibacterial activity, helping digestion, and relieving pain.

[0020] Cardamom: Its volatile oil components can combine with sulfides in meat to remove fishy smell.

[0021] Nutmeg: It can enhance the texture of meat, remove fishy smell, and add freshness to meat.

[0022] Galangal: It has a pungent and strong aroma that can effectively neutralize the fishy or gamey smell of meat and enhance the flavor of braised dishes.

[0023] Amomum villosum: It can mask the fishy and gamey smell of meat; its volatile oil can stimulate gastrointestinal motility, help digest greasy food, and improve loss of appetite; its volatile oil has an inhibitory effect on common foodborne pathogens and can extend the shelf life of ingredients; it can neutralize the greasiness of dishes and improve the balance of flavor.

[0024] Cardamom: The volatile oils such as eucalyptol can decompose sulfides and mask the fishy and gamey smell of meat.

[0025] Yangchun sand: Volatile oil components such as bornyl acetate and camphor can penetrate meat fibers, transform odor substances, and mask the fishy and gamey smell of meat; it can improve the overall flavor balance of braised dishes.

[0026] Long pepper: Its volatile oil components can neutralize the fishy smell of meat; stimulate the secretion of digestive juices, help break down fat, making braised meat easier to digest; and extend the shelf life of braised products.

[0027] Fennel seeds: enhance the aroma of food and improve the texture of ingredients; they also enhance the flavor of braising liquid, making it more concentrated.

[0028] Coriander seeds: Remove unpleasant odors, enhance aroma, and increase the flavor of meat; make the flavor of braised foods last longer.

[0029] Kudzu root: Its aromatic components can make the braising liquid more mellow and unique in flavor, and enhance the texture of the food.

[0030] Cloves: They have a unique flavor that adds aroma to braising liquid; they also promote digestion and help accelerate the digestion and absorption of food.

[0031] Lemongrass: It has the effect of enhancing flavor and freshness, making the taste of braised products richer.

[0032] Hawthorn: It has the effects of relieving greasiness, lowering lipids, softening meat, and enhancing flavor.

[0033] Grass: It can enhance the aroma of braised dishes and make the initial aroma of the ingredients more mellow.

[0034] Monk fruit: It makes the braising liquid milder, reduces irritation and greasiness, and adjusts the bitterness of bitter spices.

[0035] Licorice: It can remove fishy and unpleasant odors, balance various flavors, and stabilize the overall aroma.

[0036] As a preferred embodiment, the mass ratio of Angelica dahurica, Amomum tsao-ko, Gynostemma pentaphyllum, nutmeg, star anise, bay leaf, and fennel is 3:3:3:3:8:1.5:8.

[0037] In the implementation of this invention, by controlling the mass ratio of angelica dahurica, cardamom, licorice root, nutmeg, star anise, bay leaves, and fennel, the overall aroma of the braising liquid can be significantly improved, and the flavor can be made more lasting.

[0038] In some other preferred embodiments, the mass ratio of hawthorn, clove, galangal, and dried tangerine peel is 12:1.5:3:2.

[0039] In the implementation of this invention, by controlling the mass ratio of hawthorn, cloves, galangal, and dried tangerine peel, the effects of relieving greasiness and buffering spiciness can be better achieved, and the fruity aroma of the braised food can be enhanced, thereby increasing user acceptance.

[0040] As a preferred embodiment, the spices consist of the following components: 8 parts star anise, 3 parts angelica dahurica, 3 parts cinnamon, 3 parts galangal, 2 parts dried tangerine peel, 1.5 parts bay leaf, 3 parts cardamom, 3 parts nutmeg, 12 parts galangal, 3 parts amomum villosum, 3 parts white cardamom, 2 parts amomum villosum, 2 parts long pepper, 8 parts fennel, 2.5 parts coriander seed, 1.5 parts kudzu root, 1.5 parts clove, 3 parts lemongrass, 12 parts hawthorn, 3 parts licorice root, 2 parts monk fruit, 15 parts old ginger, and 8 parts licorice.

[0041] A solid composite brine prepared by the above preparation method.

[0042] The application of the solid composite brine prepared by the above method in the preparation of specialty braised dishes.

[0043] A type of braised food product, wherein the braised food product is prepared by braising with a solid composite braising broth obtained by the above preparation method; the braised food product includes braised meat products, braised bean products, or braised vegetable products.

[0044] Compared with the prior art, the beneficial effects of the present invention are as follows: by combining the process of caramelizing sugar and using sugar as a carrier, the flavor of spices is locked in to the greatest extent, and the resulting product has a water activity of ≤0.65, which effectively inhibits the growth of microorganisms.

[0045] (1) The present invention adds a variety of spices to the braising liquid, which can provide a variety of tastes, making the braised flavor more mellow and unique, and the taste layer better; and the solid compound braising liquid obtained by the compounding of a variety of spices in the present invention does not require the addition of preservatives, has a better antibacterial effect, and does not deteriorate after long-term storage. (2) The present invention creatively controls the addition ratio of Angelica dahurica, Amomum tsao-ko, Glycyrrhiza uralensis, nutmeg, star anise, bay leaf and fennel to 3:3:3:3:8:1.5:8, which can significantly enhance the overall aroma of the braising sauce and make the flavor more lasting; and can effectively neutralize the fishy and gamey smell of meat. The braising sauce prepared using the solid compound braising sauce of the present invention is more suitable for users' tastes, and customer satisfaction is significantly improved.

[0046] (3) The present invention creatively controls the mass ratio of hawthorn, clove, galangal and dried tangerine peel to 12:1.5:3:2; by controlling the mass ratio of hawthorn, clove, galangal and dried tangerine peel, the effects of relieving greasiness and buffering spiciness can be better achieved, and the fruity aroma of the braised food can be improved, thus increasing the user's acceptance. Detailed Implementation

[0047] The present invention will be described below through specific embodiments to make the technical solution of the present invention easier to understand and master. However, the present invention is not limited thereto. The described embodiments are only some embodiments of the present invention, and not all embodiments.

[0048] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, which should be understood to include values ​​close to them. For numerical ranges, one or more new numerical ranges can be obtained by combining the endpoint values ​​of the ranges, the endpoint values ​​of the ranges with individual point values, and individual point values ​​with each other, and these numerical ranges should be considered as specifically disclosed herein. Unless the context clearly indicates otherwise, the singular forms “a,” “an,” and “described” as used herein include both singular and plural indicators. Numerical ranges expressed by endpoints include all numerical values ​​and fractions within the corresponding range, as well as the expressed endpoints.

[0049] All components described in this invention are obtained through conventional means.

[0050] Example 1: A method for preparing a solid composite brine Includes the following steps: Heat 20 parts white sugar and 40 parts rapeseed oil to 170℃, then reduce heat to low and add another 40 parts rapeseed oil, continuing to heat to 150℃. Add 5 parts soybean paste and stir well. Then add 20 parts dried chili peppers and 12 parts Sichuan peppercorns, continuing to stir-fry. Finally, add 62 parts spices, 5 parts salt, and 1.5 parts chicken bouillon, continuing to heat until boiling. Pour into a mold, and finally place dried chili peppers on top, shaping it into a 10cm piece. 10cm Products with a 2cm diameter are available. The spices mentioned herein are composed of the following components: 5 parts star anise, 1 part angelica dahurica, 1 part cinnamon, 1 part galangal, 1 part dried tangerine peel, 1 part bay leaf, 1 part cardamom, 1 part nutmeg, 10 parts galangal, 1 part amomum villosum, 1 part white cardamom, 1 part amomum tsao-ko, 1 part long pepper, 5 parts fennel, 1 part coriander seed, 1 part kudzu root, 1 part clove, 1 part lemongrass, 10 parts hawthorn, 1 part licorice root, 1 part monk fruit, 10 parts old ginger, and 5 parts licorice.

[0051] Example 2: A method for preparing a solid composite brine, comprising the following steps: Heat 30 parts white sugar and 60 parts rapeseed oil to 170℃, then reduce heat to low and add another 60 parts rapeseed oil, continuing to heat to 150℃. Add 5 parts soybean paste and stir well. Then add 30 parts dried chili peppers and 15 parts Sichuan peppercorns, continuing to stir-fry. Finally, add 147 parts spices, 5 parts salt, and 2 parts chicken bouillon, continuing to heat until boiling. Pour into a mold, and finally place dried chili peppers on top, shaping it into a 10cm piece. 10cm Products with a 2cm diameter are available. The spices described herein are composed of the following components: 10 parts star anise, 5 parts angelica dahurica, 5 parts cinnamon, 5 parts galangal, 3 parts dried tangerine peel, 3 parts bay leaves, 5 parts cardamom, 5 parts nutmeg, 15 parts galangal, 5 parts amomum villosum, 5 parts white cardamom, 3 parts amomum tsao-ko, 3 parts long pepper, 10 parts fennel seeds, 3 parts coriander seeds, 2 parts kudzu root, 2 parts cloves, 5 parts lemongrass, 15 parts hawthorn, 5 parts licorice root, 3 parts monk fruit, 20 parts old ginger, and 10 parts licorice root.

[0052] Example 3: A method for preparing a solid composite brine, comprising the following steps: Heat 25 parts white sugar and 50 parts rapeseed oil to 170℃, then reduce heat to low and add another 50 parts rapeseed oil, continuing to heat to 150℃. Add 3 parts soybean paste and stir well. Then add 20 parts dried chili peppers and 10 parts Sichuan peppercorns, continuing to stir-fry. Finally, add 106 parts spices, 5 parts salt, and 1.5 parts chicken bouillon, continuing to heat until boiling. Pour into a mold, and finally place dried chili peppers on top, shaping it into a 10cm piece. 10cm Products with a 2cm diameter are available. The spices described herein are composed of the following components: 8 parts star anise, 3 parts angelica dahurica, 3 parts cinnamon, 3 parts galangal, 2 parts dried tangerine peel, 1.5 parts bay leaf, 3 parts cardamom, 3 parts nutmeg, 12 parts galangal, 3 parts amomum villosum, 3 parts white cardamom, 2 parts amomum villosum, 2 parts long pepper, 8 parts fennel, 2.5 parts coriander seeds, 1.5 parts kudzu root, 1.5 parts cloves, 3 parts lemongrass, 12 parts hawthorn, 3 parts licorice root, 2 parts monk fruit, 15 parts old ginger, and 8 parts licorice root.

[0053] Comparative Example 1: The difference from Example 3 is that the mass ratio of Angelica dahurica, Amomum tsao-ko, Gynostemma pentaphyllum, nutmeg, star anise, bay leaf and fennel is changed to 8:8:3:3:3:1.5:3, while the rest is the same as Example 3.

[0054] Specifically, the spices are composed of the following components: 3 parts star anise, 8 parts angelica dahurica, 3 parts cinnamon, 3 parts galangal, 2 parts dried tangerine peel, 1.5 parts bay leaf, 8 parts cardamom, 3 parts nutmeg, 12 parts galangal, 3 parts amomum villosum, 3 parts white cardamom, 2 parts amomum tsao-ko, 2 parts long pepper, 3 parts fennel, 2.5 parts coriander seeds, 1.5 parts kudzu root, 1.5 parts cloves, 3 parts lemongrass, 12 parts hawthorn, 3 parts licorice root, 2 parts monk fruit, 15 parts old ginger, and 8 parts licorice.

[0055] Comparative Example 2: The difference from Example 3 is that the mass ratio of hawthorn, clove, galangal, and dried tangerine peel is changed to 1.5:12:3:2, while the rest is the same as Example 3.

[0056] Specifically, the spices are composed of the following components: 8 parts star anise, 3 parts angelica dahurica, 3 parts cinnamon, 3 parts galangal, 2 parts dried tangerine peel, 1.5 parts bay leaf, 3 parts cardamom, 3 parts nutmeg, 12 parts galangal, 3 parts amomum villosum, 3 parts white cardamom, 2 parts amomum tsao-ko, 2 parts long pepper, 8 parts fennel, 2.5 parts coriander seeds, 1.5 parts kudzu root, 12 parts cloves, 3 parts lemongrass, 1.5 parts hawthorn, 3 parts licorice root, 2 parts monk fruit, 15 parts old ginger, and 8 parts licorice.

[0057] Application Example 1: Duck necks were braised using the solid composite braising liquid prepared in Examples 1-3 and Comparative Examples 1-2. Sensory evaluations were conducted on duck necks braised for 20 minutes and 40 minutes. Ten professional tasters were selected to score the samples, and the final results were the average. The sensory evaluation criteria are shown in Table 1, with each item having a maximum score of 10 points. The sensory scoring results are shown in Table 2.

[0058] Table 1

[0059] Table 2

[0060] According to the evaluation results in Table 2 above, the braising spices prepared in Examples 1-3 of this invention have high scores in terms of color and flavor. That is, when duck necks are braised with the braising spices prepared in this application for 20 minutes and 40 minutes, the resulting braised dishes have good color and flavor, and the customer satisfaction is high. However, in Comparative Example 1, changing the mass ratio of Angelica dahurica, Amomum tsao-ko, Glycyrrhiza uralensis, Nutmeg, Star anise, Bay leaf, and Fennel will affect the interaction between the spice components, thereby affecting the flavor of the braising spice and lowering the score. In Comparative Example 2, changing the mass ratio of Hawthorn, Clove, Galangal, and Dried Tangerine Peel will reduce the effect of the braising spice in removing fishy and other odors, thereby affecting the flavor of the braised dish.

[0061] Application Example 2: The braised duck neck prepared in Application Example 1 was tested under the same conditions.

[0062] The prepared braised duck necks were stored in an environment with a temperature of 35°C and an air humidity of 80%, and their odor and shape were tested. The test results are shown in Table 3.

[0063] Table 3

[0064] According to the evaluation results in Table 2 above, the duck necks braised with the braising spices prepared in Examples 1-3 of this invention have a longer shelf life. Even after 12 hours, they still have a rich spice flavor and no off-odors, with only slight deformation on the surface of the duck necks. However, in Comparative Examples 1-2, changing the mass ratio of angelica dahurica, cardamom, licorice root, nutmeg, star anise, bay leaf, and fennel, or the mass ratio of hawthorn, cloves, galangal, and dried tangerine peel, will affect the dissolution of the effective components in the spices, thereby affecting the antibacterial effect of the braising spices and shortening the shelf life of the braised duck necks.

[0065] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a solid composite brine, characterized in that: Includes the following steps: Take 20-30 parts rock sugar or white sugar and 40-60 parts rapeseed oil and heat to 170-200℃. Then turn to low heat, add 40-60 parts rapeseed oil and continue heating to 140-160℃. Add 1-5 parts soybean paste and stir well. Then add 10-30 parts dried chili peppers and 5-15 parts Sichuan peppercorns and continue to stir-fry. Finally, add 60-150 parts spices, 1-5 parts salt and 1-2 parts chicken essence, and continue to heat until boiling. Stir well and pour into a mold. Finally, place dried chili peppers on the surface. The spices mentioned herein are composed of the following components: star anise, angelica dahurica, cinnamon, galangal, dried tangerine peel, bay leaf, cardamom, nutmeg, galangal, amomum villosum, white cardamom, amomum tsao-ko, long pepper, fennel, coriander seed, kudzu root, clove, lemongrass, hawthorn, licorice root, monk fruit, old ginger, and licorice.

2. The preparation method according to claim 1, characterized in that: By weight, the spices comprise the following components Composition: 5-10 parts star anise, 1-5 parts angelica dahurica, 1-5 parts cinnamon, 1-5 parts galangal, 1-3 parts dried tangerine peel, 1-3 parts bay leaf, 1-5 parts cardamom, 1-5 parts nutmeg, 10-15 parts galangal, 1-5 parts amomum villosum, 1-5 parts white cardamom, 1-3 parts amomum tsao-ko, 1-3 parts long pepper, 5-10 parts fennel, 1-3 parts coriander seed, 1-2 parts kudzu root, 1-2 parts cloves, 1-5 parts lemongrass, 10-15 parts hawthorn, 1-5 parts licorice root, 1-3 parts monk fruit, 10-20 parts old ginger, and 5-10 parts licorice.

3. The preparation method according to claim 2, characterized in that: By weight, the spices comprise the following components Composition: 6-8 parts star anise, 2-4 parts angelica dahurica, 2-4 parts cinnamon, 2-4 parts galangal, 1.5-2.5 parts dried tangerine peel, 1.5-2.5 parts bay leaf, 2-4 parts cardamom, 2-4 parts nutmeg, 11-14 parts galangal, 2-4 parts amomum villosum, 2-4 parts white cardamom, 1.5-2.5 parts amomum villosum, 1.5-2.5 parts long pepper, 6-8 parts fennel, 1.5-2.5 parts coriander seed, 1.2-1.8 parts kudzu root, 1.2-1.8 parts clove, 2-4 parts lemongrass, 11-14 parts hawthorn, 2-4 parts licorice root, 1.5-2.5 parts monk fruit, 12-18 parts old ginger, and 6-9 parts licorice.

4. The preparation method according to claim 3, characterized in that: By weight, the spices comprise the following components Composition: 7-8 parts star anise, 3-4 parts angelica dahurica, 3-4 parts cinnamon, 3-4 parts galangal, 2-2.5 parts dried tangerine peel, 2-2.5 parts bay leaf, 3-4 parts cardamom, 3-4 parts nutmeg, 12-14 parts galangal, 3-4 parts amomum villosum, 3-4 parts white cardamom, 2-2.5 parts amomum villosum, 2-2.5 parts long pepper, 7-8 parts fennel, 2-2.5 parts coriander seed, 1.5-1.8 parts kudzu root, 1.5-1.8 parts clove, 3-4 parts lemongrass, 12-14 parts hawthorn, 3-4 parts licorice root, 2-2.5 parts monk fruit, 15-18 parts old ginger, and 7-9 parts licorice.

5. The preparation method according to claim 4, characterized in that: The mass ratio of Angelica dahurica, Amomum tsao-ko, Gynostemma pentaphyllum, nutmeg, star anise, bay leaf, and fennel is 3:3:3:3:8:1.5:

8.

6. The preparation method according to claim 4, characterized in that: The mass ratio of hawthorn, clove, galangal, and dried tangerine peel is 12:1.5:3:

2.

7. The preparation method according to claim 5 or 6, characterized in that: The spices mentioned herein consist of the following components Composition: 8 parts star anise, 3 parts angelica dahurica, 3 parts cinnamon, 3 parts galangal, 2 parts dried tangerine peel, 1.5 parts bay leaf, 3 parts cardamom, 3 parts nutmeg, 12 parts galangal, 3 parts amomum villosum, 3 parts white cardamom, 2 parts amomum villosum, 2 parts long pepper, 8 parts fennel, 2.5 parts coriander seed, 1.5 parts kudzu root, 1.5 parts clove, 3 parts lemongrass, 12 parts hawthorn, 3 parts licorice root, 2 parts monk fruit, 15 parts old ginger, and 8 parts licorice.

8. The solid composite brine prepared by the preparation method according to any one of claims 1-7.

9. The application of the solid composite braising liquid prepared by the preparation method according to any one of claims 1-7 in the preparation of specialty braised dishes.

10. A type of braised food, characterized in that: The braised food is prepared by using a solid composite braising broth prepared by any one of claims 1-7; the braised food includes braised meat products, braised bean products, or braised vegetable products.

Images