The invention provides a technology for producing marinating water for marinated products, and relates to the field of
food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of
shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of
Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of
cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of
Java amomum fruit, 2-3 partsof
Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of
Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing
filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of
bright red color, heavy and long
flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high
controllability, stable taste and long
shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.