Seasonings for deodorizing beef-like food materials

Abstract

The invention discloses seasonings for deodorizing beef-like food materials and aims to provide seasonings for effectively deodorizing beef-like food materials while retaining the original meat fragrance and delicate flavor of the food. Each kilogram of food material is added with 0.5 to 1 gram of angelica dahurica, 0.5 to 1 gram of cassia bark, 1 to 2 grams of star anise, 0.5 to 1 grams of driedorange peel, 0.5 to 1 gram of amomum tsao-ko, 0.5 to 2 grams of ethyl maltol and 0.1 to 0.2 gram of I+G. Among the seasonings, the angelica dahurica, cassia bark, star anise, dried orange peel and amomum tsao-ko spices are all acrid, the odor of beef can be effectively removed through reasonable mixing performed according to the special odor of beef, the spices are boiling resistant and very stable, and the deodorizing effect is desirable. The five spices are warm-natured and hot-natured materials, and are suitable for cooking soup in winter. The ethyl maltol has obvious modification and improvement effects on the fragrance of the food and can prolong the storage period of food. The I+G can conduct a freshness enhancing function.

Description

technical field [0001] The invention relates to a seasoning for removing the fishy smell of beef food. Background technique [0002] At present, most of the seasonings on the market for removing fishy smell are suitable for various meat products, but there are certain differences in the fishy smell of various meats, and the use of the same spices for all is not targeted, and the deodorizing effect is not good. Moreover, the effect of keeping the original fragrance of the meat product can not be reached while deodorizing. Moreover, most of the seasonings on the market contain some spices that are not resistant to cooking. The stability of the spices is poor, and the seasonings cannot play a good deodorizing effect during the cooking process. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a seasoning that can effectively remove the fishy smell of beef food while retaining the original meat...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the seasonings on the market for removing fishy smell are suitable for various meat products, but there are certain differences in the fishy smell of various meats, and the use of the same spices for all is not targeted, and the deodorizing effect is not good. Moreover, it is impossible to achieve the effect of keeping the original flavor of the meat while deodorizing.

Moreover, the seasonings on the market often contain some spices that are not resistant to cooking. The stability of the spices is poor, and the seasonings cannot play a good deodorizing effect during the cooking process.