Making process of red salty sauce for pot-stewed meat dish

Abstract

The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.

Description

technical field [0001] The invention relates to a preparation method of stewed vegetable red marinade. Background technique [0002] Marinated juice refers to the broth of stewed poultry and meat that has been used for many years, also called old soup. The longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the better the flavor of the cooked meat. Marinades are generally divided into red brine and white brine. Due to the addition of soy sauce, sugar color, red yeast rice and other colored ingredients in the red brine, the color of the finished product made of brine is brownish red and bright, which is suitable for the brine of livestock meat, livestock and poultry offal, duck and bean products; Coloring material, so the color of the finished product is elegant and bright, suitable for marinating aquatic products, chicken and vegetables. Of course, there are many raw materials that can be either re...

AI Technical Summary

Problems solved by technology

Too much soy sauce, the finished product is dark and ugly; too little soy sauce, the taste is not delicious enough