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Spicy pickled bittern and its preparation method

A technology of bad stew and spicy, which is applied in the field of bad stew and its preparation, which can solve the problems of unsatisfactory and single flavor of bad stew, and achieve the effect of increasing appetite, wide range of cooked food and unique flavor

Active Publication Date: 2013-01-02
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional bad brine has a single flavor and cannot satisfy people's pursuit of different tastes, different flavors and nutritious condiments.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: produce 1000 kilograms of the prescription of spicy bittern of the present invention, 400 kilograms of three-year-old rice wine distiller's grains, 500 kilograms of aged dried yellow rice, 250 kilograms of drinking water, 53 kilograms of dilute sweet bittern, 5 kilograms of spice extract mixture, monosodium glutamate 10 kg, 2 kg of sugar, 30 kg of salt, and then add drinking water to 1000 kg.

[0020] The spice extract mixture includes active ingredients extracted from spices and active ingredients extracted from ginger and spring onion;

[0021] Spices include fennel, cinnamon, Chinese prickly ash, fruit, kaempferen, clove, Angelica dahurica, Wujiapi, dried sharp pepper; ginger and onion include ginger and green onion; the spice extract mixture contains the following components, and the content of each component is According to its weight ratio in the spicy bittern: 0.05‰ of fennel, 0.01‰ of cinnamon, 0.01‰ of Zanthoxylum bungeanum, 0.01‰ of fruit, 0.001‰...

Embodiment 2

[0033] Embodiment 2: basically the same as Example 1, the difference is the prescription of spicy distilled grains, and the formula is as follows: the formula for producing 1000 kilograms of spicy distilled grains, 400 kilograms of distiller's grains of three-year-old rice wine, 300 kilograms of aged yellow rice wine, 380 kg of drinking water, 150 kg of dilute sweet brine, 15 kg of dried spice extract mixture, 50 kg of monosodium glutamate, 12 kg of sugar, 80 kg of salt, and adequate drinking water for less than 1000 kg.

[0034] Spices include fennel, cinnamon, Chinese prickly ash, fruit, kaempferen, clove, Angelica dahurica, Wujiapi, dried sharp pepper; ginger and onion include ginger and green onion; the spice extract mixture contains the following components, and the content of each component is According to its weight ratio in the spicy brine: 0.15‰ of fennel, 0.05‰ of cinnamon, 0.1‰ of Zanthoxylum bungeanum, 0.018‰ of fruit, 0.008‰ of kaempferen, 0.007‰ of clove, 0.007‰ o...

Embodiment 3

[0036] Embodiment 3: basically the same as Example 1, the difference is the prescription of spicy distilled grains, and the formula is as follows: the formula for producing 1000 kilograms of spicy distilled grains, 400 kilograms of distiller's grains of three-year-old rice wine, 450 kilograms of aged yellow rice wine, 270 kg of drinking water, 110 kg of dilute sweet brine, 7 kg of dried spice extract mixture, 11 kg of monosodium glutamate, 3.5 kg of sugar, and 35 kg of salt can be used to supplement drinking water.

[0037] Spices include fennel, cinnamon, Chinese prickly ash, fruit, kaempferen, clove, Angelica dahurica, Wujiapi, dried sharp pepper; ginger and onion include ginger and green onion; the spice extract mixture contains the following components, and the content of each component is According to its weight ratio in the spicy bittern: 0.08‰ of fennel, 0.02‰ of cinnamon, 0.05‰ of Zanthoxylum bungeanum, 0.015‰ of fruit, 0.005‰ of kaempferen, 0.005‰ of clove, 0.005‰ of A...

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PUM

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Abstract

The invention discloses a spicy pickled bittern. The pickled bitter for pickling foods is prepared through the scientific compatibility of main raw materials comprising an old yellow rice wine lee, a high-quality yellow rice wine and a dilute and sweet bittern, added effective ginger and scallion components extracted through adopting a high and new technology supercritical carbon dioxide extraction, and spice effective components extracted by a high-concentration edible wine. The spicy pickled bittern has the advantages of transparent and deposit-free state, dense fragrance, moderate fresh, salty and hot tastes, and suitableness for meat and vegetable dipping, steaming, cooking in a rice wine, soup cooking and dish frying, and has deodorization and palate cleaning efficacies when the spicy pickled bittern is used to pickle a meat.

Description

technical field [0001] The invention relates to a kind of bittern and its preparation method, in particular to a spicy bittern and its preparation method. Background technique [0002] "Bao" is a method of making cold dishes in Jiangsu, Zhejiang and Shanghai. It can be used to marinate cooked and cooled raw materials of various colors. After marinating for several hours, the materials will be "fresh-keeping". The taste is delicious, cool and chewy. If there is nothing, there is a special bad smell of wine and no wine, which makes people smell the fragrance and whet the appetite. There are many bad things, from head to toe of a pig, as well as chickens, ducks, pigeons, geese, fish, shrimp, crab shells, edamame, wild rice stems, peanut gluten, all can be spoiled. The ancient master exaggeratedly described: "Everything that is eaten can be eaten. Bad." But traditional bad bittern flavor is single, can not satisfy people's pursuit of different tastes, different flavors and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
Inventor 朱胜虎张玉宏李国权金晓燕陈伟
Owner JIANGSU HENGSHUN VINEGAR IND
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