阅读说明：本技术 一种肉食卤味的制备方法 (Preparation method of meat marinating flavor ) 是由 陈朝阳 叶俊丞 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种肉食卤味的制备方法,包括食材制备、卤水制备和卤制,所述卤料包包括以下原料：八角25g、桂皮15g、小茴15～25g、甘草10g、三奈10g、甘菘3～5g、花椒20g、砂仁10g、草豆蔻5g、草果15g、丁香5～15g、陈皮15～30g、白扣0.5～2g、香叶0.3～1.2g、香草0.8～3.2g、白芷5～10g、砂仁6～15g、肉蔻5～10g、毕拔5～10g、山楂5～10g。本发明属于卤味食品加工技术领域,具体是指一种肉食卤味的制备方法。(The invention discloses a preparation method of a stewed meat food, which comprises the steps of food material preparation, bittern preparation and stewing, wherein a bittern bag comprises the following raw materials: 25g of star anise, 15g of cassia bark, 15g to 25g of fennel, 10g of liquorice, 10g of rhizoma kaempferiae, 3g to 5g of woad, 20g of pepper, 10g of fructus amomi, 5g of katsumadai seed, 15g to 15g of amomum tsao-ko, 5g to 15g of clove, 15g to 30g of dried orange peel, 0.5 g to 2g of cardamom, 0.3 g to 1.2g of myrcia, 0.8 g to 3.2g of vanilla, 5g to 10g of angelica dahurica, 6 g to 15g of fructus amomi, 5g to 10g of nutmeg, 5g to 10g of piper longifolia and 5g to 10g of hawthorn. The invention belongs to the technical field of marinated food processing, and particularly relates to a preparation method of a marinated meat food.)

1. The preparation method of the meat marinating flavor is characterized by comprising the following steps of: preparing food materials, preparing brine and marinating;

the preparation of the food material comprises the following steps:

purchasing food materials: purchasing slaughtered fresh livestock or poultry on the market;

sterilizing and pickling: cleaning livestock or poultry, scalding with boiled water, and sterilizing; after sterilization treatment, 10g of ginger, 1g of scallion, 3g of anise and 2g of pepper are added into food materials, and 60g of edible salt is used for kneading the food materials to be salted; then placing the food material into a refrigerated cabinet for refrigerating and standing;

the preparation method of the brine comprises the following steps:

preparing a marinated material bag: the halogen bag comprises the following raw materials: 25g of star anise, 15g of cassia bark, 15-25 g of fennel, 10g of liquorice, 10g of rhizoma kaempferiae, 3-5 g of woad, 20g of pepper, 10g of fructus amomi, 5g of katsumadai seed, 15g of amomum tsao-ko, 5-15 g of clove, 15-30 g of dried orange peel, 0.5-2 g of cardamom, 0.3-1.2 g of myrcia, 0.8-3.2 g of vanilla, 5-10 g of radix angelicae, 6-15 g of fructus amomi, 5-10 g of nutmeg, 5-10 g of piper longifolia and 5-10 g of hawthorn;

boiling brine: 100g of ginger, 150g of green Chinese onion, 100g of Shaoxing rice wine, 100-200 g of soy sauce, 350-500 g of rock candy, 15g of monosodium glutamate, 350-500 g of refined salt, 5000g of fresh soup and 2 parts of a spice bag; decocting hen to obtain fresh soup, deoiling, cleaning ginger, breaking, cleaning scallion and root, rolling, roasting large crystal sugar, slightly breaking, parching with slow fire, adding 500g boiling water, and stirring to obtain sugar color; placing the pan on fire, adding 5000g of fresh soup, adding ginger and shallot, adding refined salt, monosodium glutamate and sugar, adding a marinade bag, boiling, and decocting with slow fire until the fragrance overflows to obtain fresh marinade;

the marinating comprises the following steps:

food material marinating: preparing a pottery jar, cleaning, and then putting the prepared food material into prepared brine for cooking; then, the mixture is kept stand and refrigerated.

2. The method of claim 1, wherein the poultry comprises chicken, duck and goose.

3. The method of claim 1, wherein the livestock animals include cattle and swine.

4. The method for preparing meat pot-stewed flavor according to claim 1, wherein the aniseed and the pepper used in the sterilization and pickling are fried aniseed and pepper.

Technical Field

The invention belongs to the technical field of marinated food processing, and particularly relates to a preparation method of a marinated meat food.

Background

With the development of economy, the requirements of people on diet are more and more diversified. The marinated food is a traditional Chinese food which has a long history and is popular with people in all places, particularly poultry such as beef, mutton, chicken, duck and the like are indispensable delicious dishes on dining tables of people, the marinated food is preferred by many people for processing the poultry by adopting a marinating mode, and the marinated food is mellow in taste, strong and sharp in fragrance, is an ideal leisure food and is widely popular with consumers all over the country. The existing marinated food has unbalanced formula, original preparation and various marinated medicinal flavors, and even in order to make the marinated products at home look bright in color and excessive additives can be added by many merchants, so that the health of people is not facilitated, people always feel beautiful and deficient when eating the food, and the requirements of people on healthy marinated flavor cannot be met. Therefore, the invention provides the marinated seasoning with the health-care effect, the process method for preparing the marinated soup-stock by using the marinated seasoning bag, which is simple to operate, and the application of the soup-stock in dishes.

Disclosure of Invention

In order to solve the problems, the invention provides a preparation method of a meat marinating flavor.

The technical scheme adopted by the invention is as follows: a preparation method of a meat marinating flavor comprises the following steps: preparing food materials, preparing brine and marinating;

the preparation of the food material comprises the following steps:

purchasing food materials: purchasing slaughtered fresh livestock or poultry on the market;

sterilizing and pickling: cleaning livestock or poultry, scalding with boiled water, and sterilizing; after sterilization treatment, 10g of ginger, 1g of scallion, 3g of anise and 2g of pepper are added into food materials, and 60g of edible salt is used for kneading the food materials to be salted; then placing the food material into a refrigerated cabinet for refrigerating and standing;

the preparation method of the brine comprises the following steps:

preparing a marinated material bag: the halogen bag comprises the following raw materials: 25g of star anise, 15g of cassia bark, 15-25 g of fennel, 10g of liquorice, 10g of rhizoma kaempferiae, 3-5 g of woad, 20g of pepper, 10g of fructus amomi, 5g of katsumadai seed, 15g of amomum tsao-ko, 5-15 g of clove, 15-30 g of dried orange peel, 0.5-2 g of cardamom, 0.3-1.2 g of myrcia, 0.8-3.2 g of vanilla, 5-10 g of radix angelicae, 6-15 g of fructus amomi, 5-10 g of nutmeg, 5-10 g of piper longifolia and 5-10 g of hawthorn;

boiling brine: 100g of ginger, 150g of green Chinese onion, 100g of Shaoxing rice wine, 100-200 g of soy sauce, 350-500 g of rock candy, 15g of monosodium glutamate, 350-500 g of refined salt, 5000g of fresh soup and 2 parts of a spice bag; decocting hen to obtain fresh soup, deoiling, cleaning ginger, breaking, cleaning scallion and root, rolling, roasting large crystal sugar, slightly breaking, parching with slow fire, adding 500g boiling water, and stirring to obtain sugar color; placing the pan on fire, adding 5000g of fresh soup, adding ginger and shallot, adding refined salt, monosodium glutamate and sugar, adding a marinade bag, boiling, and decocting with slow fire until the fragrance overflows to obtain fresh marinade;

the marinating comprises the following steps:

food material marinating: preparing a pottery jar, cleaning, and then putting the prepared food material into prepared brine for cooking; then, the mixture is kept stand and refrigerated.

Further, the poultry includes chickens, ducks and geese.

Further, the domestic animals include cattle and pigs.

Further, the aniseed and the pepper used in the sterilization and pickling process are fried aniseed and pepper.

The invention adopts the structure to obtain the following beneficial effects: according to the preparation method of the meat marinated flavor, the slaughtered poultry or livestock are salted in a massage mode, then a plurality of Chinese herbal medicines are added for marinating to enable the poultry or livestock to be fully tasty, and finally the meat quality of the food materials is hardened in a refrigeration mode, so that the mouth feel of the marinated flavor can be improved, and the meat marinated flavor is chewy and tasty.

Detailed Description

The technical solutions of the present invention will be described in further detail with reference to specific implementations, and all the portions of the present invention that are not described in detail in the technical features or the connection relationships of the present invention are the prior art.

The present invention will be described in further detail with reference to examples.

The technical scheme adopted by the invention is as follows: a preparation method of a meat marinating flavor comprises the following steps: preparing food materials, preparing brine and marinating;

the preparation of the food material comprises the following steps:

purchasing food materials: purchasing slaughtered fresh livestock or poultry on the market;

sterilizing and pickling: cleaning livestock or poultry, scalding with boiled water, and sterilizing; after sterilization treatment, 10g of ginger, 1g of scallion, 3g of anise and 2g of pepper are added into food materials, and 60g of edible salt is used for kneading the food materials to be salted; then placing the food material into a refrigerated cabinet for refrigerating and standing;

the preparation method of the brine comprises the following steps:

preparing a marinated material bag: the halogen bag comprises the following raw materials: 25g of star anise, 15g of cassia bark, 15-25 g of fennel, 10g of liquorice, 10g of rhizoma kaempferiae, 3-5 g of woad, 20g of pepper, 10g of fructus amomi, 5g of katsumadai seed, 15g of amomum tsao-ko, 5-15 g of clove, 15-30 g of dried orange peel, 0.5-2 g of cardamom, 0.3-1.2 g of myrcia, 0.8-3.2 g of vanilla, 5-10 g of radix angelicae, 6-15 g of fructus amomi, 5-10 g of nutmeg, 5-10 g of piper longifolia and 5-10 g of hawthorn;

boiling brine: 100g of ginger, 150g of green Chinese onion, 100g of Shaoxing rice wine, 100-200 g of soy sauce, 350-500 g of rock candy, 15g of monosodium glutamate, 350-500 g of refined salt, 5000g of fresh soup and 2 parts of a spice bag; decocting hen to obtain fresh soup, deoiling, cleaning ginger, breaking, cleaning scallion and root, rolling, roasting large crystal sugar, slightly breaking, parching with slow fire, adding 500g boiling water, and stirring to obtain sugar color; placing the pan on fire, adding 5000g of fresh soup, adding ginger and shallot, adding refined salt, monosodium glutamate and sugar, adding a marinade bag, boiling, and decocting with slow fire until the fragrance overflows to obtain fresh marinade;

the marinating comprises the following steps:

food material marinating: preparing a pottery jar, cleaning, and then putting the prepared food material into prepared brine for cooking; then, the mixture is kept stand and refrigerated.

The poultry comprises chicken, duck and goose.

The livestock include cattle and pigs.

The star anise and the pepper used in the sterilization and pickling process are fried star anise and pepper.

The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.