阅读说明：本技术 一种卤味小吃（肉类）的配方及其制备方法 (Formula of pot-stewed snack (meat) and preparation method thereof ) 是由 谢银春 于 2018-06-04 设计创作，主要内容包括：本发明涉及美味健康食品制作技术领域,尤其为一种卤味小吃(肉类)的配方及其制备方法,包括以下步骤：S1,到市场选取风干且新鲜的香料和新鲜的肉类；S2,将选取回来的风干且新鲜的香料进行冲洗,将香料放在通风口再次风干,同时将选取的肉类进行清洗过水后再用保险膜进行保鲜；S3,将再次风干的香料通过电子秤称取配制辣卤味、原味卤味、香辣卤味的卤料包；S4,通过量杯量取需要的食用油和食用水规定的量,按料配比及卤水制作方法进行卤水制作；S5,卤制时间一般为20~40分钟,根据肉的种类而定,卤好以后,卤好后关火浸泡10分钟,开锅将已制作好的卤肉进行刀切调制。(The invention relates to the technical field of delicious healthy food preparation, in particular to a formula of marinated snack (meat) and a preparation method thereof, which comprises the following steps of S1, selecting air-dried and fresh spice and fresh meat in the market, S2, washing the selected air-dried and fresh spice, putting the spice in an air vent for air drying again, cleaning the selected meat, rinsing with water, and preserving with a safety film, S3, weighing marinated spice bags for preparing the spicy marinated spice, the original marinated spice and the spicy marinated spice through an electronic scale, S4, measuring required amounts of edible oil and edible water through a measuring cup, preparing brine according to a material ratio and a brine preparation method, S5, wherein the marinating time is generally 20 ~ 40 minutes, after marinating, the marinating is carried out, then, the fire is turned off for soaking for 10 minutes, and the prepared marinated meat is cut and prepared by opening a pot.)

1. A formula of marinated snack (meat) and a preparation method thereof comprise the following steps:

s1, selecting air-dried fresh spices and fresh meat in the market;

S2, washing the selected air-dried fresh spice, putting the spice in a ventilation opening for air drying again, cleaning the selected meat, rinsing with water, and keeping the meat fresh by using a safety film;

S3, weighing the spices dried again by an electronic scale to prepare spicy marinated seasoning bags with spicy marinated taste, original marinated taste and spicy marinated taste;

s4, measuring the required edible oil and edible water by a measuring cup, and preparing brine according to the ingredient proportion and the brine preparation method;

S5, the marinating time is generally 20 ~ 40 minutes, the marinating time is determined according to the type of meat, after the marinating is finished, the fire is turned off for soaking for 10 minutes, and the prepared marinated meat is cut and prepared by opening a pot (spicy marinating and original marinating need to be fried again).

2. The formulation of a spiced flavoring snack (meat) and its preparation method as claimed in claim 1, wherein the ingredients of said spicy flavoring are Kaempferia galanga 90 ~ 150g, Cinnamomum cassia 90 ~ 120g, Amomum villosum 15 ~ 20g, Angelica dahurica 2 ~ 5g, Pelargonium graveolens 10 ~ 20g, Foeniculum vulgare 9 ~ 20g, Glycyrrhiza uralensis 20 ~ 40g, Eugenia caryophyllata 20 ~ 35g, Guangxiang 15 ~ 30g, Anisum Stellatum 200 ~ 300g, white kowter 10 ~ 20g, Citrus reticulata 20 ~ 40g, old kou 10 ~ 30g, Murraya paniculata 50 ~ 100 pieces, Petasites japonicus 5 ~ 20g, Syzygium aromaticum 10 ~ 40g, and flavorings.

3. The formula and the preparation method of the pot-stewed snack (meat) according to claim 1, wherein the ingredients of the original pot-stewed material comprise 90 ~ g of rhizoma kaempferiae, 90 ~ g of cinnamon, 15 ~ g of fructus amomi, 2 ~ g of radix angelicae, 10 ~ g of bay leaves, 9 ~ g of fennel, 20 ~ g of liquorice, 20 ~ g of clove, 15 ~ g of Guangxiang, 200 ~ g of anise, 10 ~ g of round cardamom, 20 ~ g of dried orange peel, 10 ~ g of old cardamom, 50 ~ pieces of Senecio scandens, 5 ~ g of Pistacia chinensis, 10 ~ g of allspice, and the ingredients, wherein the meat food after being stewed needs to be stir-fried again, the vegetable oil is put into a pot, the vegetable oil is put into the pot after being heated, the orange peel is put into the ingredients, the seasonings are put into the pot quickly, the pot is stirred and then stirred for a few minutes, and the fried.

4. The formula of the spiced and hot marinated snack (meat) and the preparation method thereof as claimed in claim 1, wherein the ingredients of the spicy and hot marinated snack (meat) comprise 55 ~ 70g of rhizoma kaempferiae, 230 ~ 250g of cinnamon, 25 ~ 35g of fructus amomi, 15 ~ 30g of fructus amomi, 100 ~ 120g of liquorice, 20 ~ 30g of fructus caryophylli, 756 ~ 800g of star anise, 320 ~ 400g of pepper, 25 ~ 35g of betel nut, 20 ~ 40g of white cardamom, 45 ~ 55g of gardenia jasminoides, 75 ~ 90g of long pepper, 15 ~ 25g of wild peach, 720 ~ 750g of white seed, 10 ~ 20g of clove, 1800 ~ 2000g of chili, 120 ~ 140g of ginger, 35 ~ 50g of tsaoko amomum tsaoko and 65 ~ 80g of cumin parts by weight, the prepared meat is fried again, 5g of the prepared seasoning is added into the fried, and the fried seasoning is melted and a little spicy sauce is added into the fried meat.

Technical Field

the invention relates to the technical field of delicious healthy food preparation, in particular to a formula of pot-stewed snack (meat) and a preparation method thereof.

background

Chinese bittern has long-flowing culture source, during summer period, people put seasonings such as salt and spice in a copper cooker, add water to cook the seasonings and then cut the seasonings with a knife, namely, the initial braised embryonic form; zhou Li records that people are well cooking salt, spices and food with water, and the marinating technique is used for cooking. The market of the current society for the consumption of the spiced snacks develops rapidly, and the spiced snacks become a big living habit for leisure consumption on city dining tables. Some of the pot-stewed snacks in the fast-paced life are added with additives, and some of the additives have certain threat to the health of human bodies.

Therefore, there is a need for more ways to make savory, healthy zero-added savory snacks.

Disclosure of Invention

the invention aims to provide a formula of pot-stewed snack (meat) and a preparation method thereof, wherein the formula adopts pure natural high-quality spices, and can achieve excellent taste on the premise of ensuring health.

The second purpose of the invention is to provide a formula of pot-stewed snack (meat) and a preparation method thereof, wherein the formula is simple to process and prepare, and the nutrition, taste, health and deliciousness of food materials can be guaranteed.

in order to achieve the purpose, the invention adopts the following technical scheme:

a formula of marinated snack (meat) and a preparation method thereof comprise the following steps:

S1, selecting air-dried fresh spices and fresh meat in the market;

S2, washing the selected air-dried fresh spice, putting the spice in a ventilation opening for air drying again, cleaning the selected meat, rinsing with water, and keeping the meat fresh by using a safety film;

s3, weighing the spices dried again by an electronic scale to prepare spicy marinated seasoning bags with spicy marinated taste, original marinated taste and spicy marinated taste;

s4, measuring the required edible oil and edible water by a measuring cup, and preparing brine according to the ingredient proportion and the brine preparation method;

s5, the marinating time is generally 20 ~ 40 minutes, the marinating time is determined according to the type of meat, after the marinating is finished, the fire is turned off for soaking for 10 minutes, and the prepared marinated meat is cut and prepared by opening a pot (spicy marinating and original marinating need to be fried again).

Preferably, the high-quality perfume is selected from the following group: the selected tsaoko amomum fruits are large and full, dry and clean, solid, thick and heavy, ruddy in color and luster and rich in fragrance; kaempferia galanga is selected from the group consisting of firm and crisp texture, granular cross section, sweet and pungent taste, large, full and white tablet; the cassia bark is selected to be dry, crisp and easy to break, the appearance is grey brown, the skin is red, white spots do not exist on the surface, the meat quality is thicker, and the insect mould does not exist; fructus amomi is large in seed selection head, solid and full in fruit body, strong in fragrance and not easy to peel off; the angelica dahurica has a part which is selected to be nearly square or quasi-square, has a grayish brown surface, has a plurality of skin holes which are transversely protruded, has a white section, is densely covered with brown oil spots, and has fragrant smell, pungent taste and slight bitter taste; the leaves of the bay leaves need to be dark green, oval, fragrant in smell and spicy; selecting red 3 and 5 with cayenne pepper; the fructus Zanthoxyli is selected from Dahongpao fructus Zanthoxyli. The natural high-quality nontoxic spice ensures the health and safety of the raw materials; the common fennel is selected to be earthy yellow or yellow green in color, is shaped like paddy, is large and long in grain, is full in texture, bright and bright, and has a strong liquorice fragrance; the liquorice is selected to be fresh green, has strong delicate flavor, longitudinal wrinkles, furrows and skin holes, and has sparse fine root marks; the clove is selected from large, strong, reddish brown, oily enough, heavy in water, strong in fragrance and without powder; selecting the big and thick main roots of the Guangxiang; the star anise is hard and crisp, the petal angles are neat and complete, the sharp angles are straight, the star anise is large and full, the color is brownish red, the peel is thick, the surface is bright and glossy, the color of two sides of the inner surface is light, and the back surface is rough and has shrinkage marks; the surface of the kowtow is dark brown, has wrinkles and is fragrant; the dried orange peel is selected to be bright in color and luster and sweet and mellow; the old buttons are selected from yellow brown or red brown, two ends of the old buttons protrude slightly, the skin is thick and has no thorns, longitudinal ridge lines protrude, and the old buttons are extremely brown and crack to expose seeds; the groundsel is dry, yellow in color and rich in fragrance; the surface of the leather is dark brown or brown, has small obliquely arranged bulges, and is hard and crisp; selecting strong fragrance from the fragrant fruits and measuring the fragrance of the fragrant fruits to be rough; semen Alpiniae is selected from yellow brown or red brown, smooth pericarp, and fragrant smell; the mother clove is selected to be oval or oblong, the length of the mother clove is 1.5-3 cm, and the diameter of the mother clove is 0.5-1 cm. The surface is yellowish brown or brownish brown and has fine wrinkles; the betel nut is thick in pulp, thick in juice, fragrant and simple; the gardenia jasminoides is in a long oval shape, the outer surface of the gardenia jasminoides is reddish brown or reddish yellow, the longitudinal edges of the raised surface of the gardenia jasminoides are higher, the top of the gardenia jasminoides ellis is provided with persistent calyx residues, and the gardenia jasminoides is darker in color; the long pepper is preferably dry, fat, black and brown, hard in texture and spicy in taste; selecting wild peach with enough water and wild peach; the galangal is cylindrical in appearance, is multi-bent and branched, has fine longitudinal wrinkles and wavy links on the surface, and has round fine root scars on the lower side surface; the surface is dark reddish brown; the smell is fragrant, and the taste is spicy.

preferably, the ingredients of the spicy marinating seasoning are 90 ~ 150g of rhizoma kaempferiae, 90 ~ 120g of cassia bark, 15 ~ 20g of fructus amomi, 2 ~ 5g of radix angelicae, 10 ~ 20g of bay leaves, 9 ~ 20g of fennel, 20 ~ 40g of liquorice, 20 ~ 35g of clove, 15 ~ 30g of Guangxiang, 200 ~ 300g of star anise, 10 ~ 20g of round cardamom, 20 ~ 40g of dried orange peel, 10 ~ 30g of old cardamom, 50 ~ 100 pieces of murraya paniculata, 5 ~ 20g of leatherleaf, 10 ~ 40g of allspice and seasonings.

preferably, the ingredients of the primary-taste halogen-flavor halogen material comprise 90 ~ g of rhizoma kaempferiae, 90 ~ g of cassia bark, 15 ~ g of fructus amomi, 2 ~ g of radix angelicae, 10 ~ g of myrcia, 9 ~ g of fennel, 20 ~ g of liquorice, 20 ~ g of clove, 15 ~ g of Guangxiang, 200 ~ g of star anise, 10 ~ g of round cardamom, 20 ~ g of dried orange peel, 10 ~ g of old button, 50 ~ pieces of murraya paniculata, 5 ~ g of Piper hancei, 10 ~ g of allspice and seasonings.

preferably, the primary marinating is performed by: frying the marinated meat again, putting the vegetable oil into the pot, heating, putting the special red oil into the pot, putting the orange peel into the pot after the oil is hot, adding the ingredients, putting the seasonings into the spoon, quickly stirring the seasonings in the pot, frying the seasonings for a few minutes with slow fire, and taking the seasonings out of the pot.

preferably, the ingredients of the spicy halogen flavoring are 55 ~ g of rhizoma kaempferiae, 230 ~ g of cassia bark, 25 ~ g of fructus amomi, 15 ~ g of fructus amomi, 100 ~ g of liquorice, 20 ~ g of fructus caryophylli, 756 ~ g of aniseed, 320 ~ g of pepper, 25 ~ g of betel nut, 20 ~ g of fructus amomi, 45 ~ g of gardenia, 75 ~ g of long pepper, 15 5825 g of wild peach, 720 ~ g of white son, 10 ~ g of clove, 1800 ~ g of hot pepper, 120 63140 g of galangal, 35 ~ g of tsaoko fruit and 65 ~ g of allfruit;

preferably, the frying of the spicy marinating flavor comprises the following steps: the braised meat needs to be fried again, the prepared seasoning is added for frying, and finally the seasoning is melted and then is added with about 5g of spicy sauce, and a little cumin is added when the meat is taken out of the pot.

Preferably, the preparation method of the brine comprises the following steps: adding 20kg of clear water, adding 400g of salt, 250g of chicken essence, 1500g of edible oil, 250g of monosodium glutamate, 400g of white sugar and 150g of sugar color, adding the prepared marinated sauce bag, boiling with strong fire, cooling for 24 hours, boiling with strong fire, and cooling again for 24 hours.

compared with the prior art, the invention provides a formula of pot-stewed snack (meat) and a preparation method thereof, and the formula has the following beneficial effects:

1. Weighing by an electronic scale, blending by a measuring cup, and accurately controlling ingredients to season so as to achieve the optimal proper ratio and ensure the uniformity and the right taste;

2. fresh spices and fresh meat are selected to ensure that food materials are fresh, and the meat is steamed and boiled to remove oil, so that the stewed meat discharged from a pot achieves the best taste, and the original fragrance of meat food can be ensured;

3. the formula of the natural high-quality additive-free marinade ensures the safety and health of eaters.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.