Preparation method of marinated food

Abstract

The invention aims to provide marinated food and a preparation method thereof. The manufacturing method comprises the following steps: preparing red rice and medlar into food coloring liquid; soaking19 ingredients in clean water and decocting over slow fire to obtain marinade, wherein the ingredients comprises amomum villosum, root of straight ladybell, rhizoma dioscoreae, poria cocos, hawthorn,liquorice, and the like which can be used as both food and medicine; cleaning fowl or livestock to be prepared, coloring in the food color liquid on slow fire, stewing over slow fire in the marinade,soaking, stewing, sterilizing and packaging to obtain the marinated food. The prepared marinated food is colored with the food color liquid made from red rice and medlar and marinated with the marinade prepared from the natural traditional Chinese medicine which can be used as both food and medicine, contains no chemical additive; and the prepared marinated food has no peculiar smell and not onlymaintains original nutrient substances but also has the function of health preserving.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of stewed food. Background technique [0002] Traditional stewed food uses conventional seasonings such as aniseed, fennel, green onion, ginger, etc. The production process is similar, most of which are simple, and only have different taste changes such as sweet, spicy, spicy, and hemp. The weakness is: finished products It has a strong greasy feeling; it often has a fishy smell, which affects appetite; most of them are added with food additives such as synthetic flavors, and frequent consumption is not good for the human body. The health-preserving effect of food is rarely involved. Contents of the invention [0003] The object of the present invention is to provide a stewed food and its production method. According to the theory of traditional Chinese medicine health preservation and the principle of homology of medicine and food, the method selects natural Ch...

AI Technical Summary

Problems solved by technology

[0002] Traditional stewed food uses conventional seasonings such as aniseed, fennel, green onion, ginger, etc. The production process is similar, most of which are simple, and only have different taste changes such as sweet, spicy, spicy, and hemp. The weakness is: finished products It has a strong greasy feeling; it often has a fishy smell, which affects appetite; most of them are added with food additives such as synthetic flavors, and frequent consumption is not good for the human body

The health-preserving effect of food is rarely involved