Brine formula for preparing marinated meat products

A technology of brine products and brine, which is applied in food preparation, application, food science, etc., can solve the problems of perishability, lack of health care effects, and spicy, etc., and achieve the effect of bright colors

Inactive Publication Date: 2015-07-29
WUHAN SHUTAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the traditional stewed poultry cooked food currently sold in the market is mainly suitable for the tastes of young people: spicy, heavy taste, easy to deteriorate, and does not have health care effects, so it is necessary to develop health care stewed poultry cooked food that meets the tastes of different groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] This embodiment 1 provides a kind of brine formula for preparing meat brine products, which is composed of the following raw material components:

[0013] 200kg of clear water, the rest of the raw materials include: Angelica dahurica 0.1%, Galangal 0.13%, Tangerine peel 0.04%, Amomum 0.13%, Piper 0.05%, Cumin 0.05%, Licorice 0.09%, Laurel 0.10% , star anise 0.3%, cinnamon 0.2%, clove 0.05%, dried ginger 0.10%, pepper 2%, pepper 1.5%, salt 2%, white sugar 1%.

[0014] In this embodiment, the brine prepared according to this ratio is used to marinate 100kg of duck neck.

Embodiment 2

[0016] This embodiment 2 provides a kind of brine formula for preparing meat brine products, which is composed of the following raw material components:

[0017] 200kg of clear water, the rest of the raw materials include: Angelica dahurica 0.1%, Galangal 0.13%, Tangerine peel 0.04%, Amomum 0.13%, Piper 0.05%, Cumin 0.05%, Licorice 0.09%, Laurel 0.10% , star anise 0.3%, cinnamon 0.2%, clove 0.05%, dried ginger 0.10%, pepper 2%, pepper 1.5%, salt 2%, white sugar 1%, five-finger peach 0.06%, grass fruit 0.08%, aurantium 0.04%, Thyme 0.02%, Pistachio 0.06%, Gardenia 0.05%, Allspice 0.10%, White Cardamom 0.08%, Grass Cardamom 0.05%.

[0018] In this embodiment, the brine prepared according to this ratio is used to marinate 100kg of duck neck.

Embodiment 3

[0020] This embodiment provides a brine formula for preparing meat brine products, which consists of the following raw material components:

[0021] 200kg of clear water, the rest of the raw materials include: Angelica dahurica 0.12%, Galangal 0.13%, Tangerine peel 0.06%, Amomum 0.15%, Piper 0.08%, Fennel 0.08%, Licorice 0.12%, Laurel 0.12% , 0.2% star anise, 0.3% cinnamon, 0.05% clove, 0.10% dried ginger, 3% pepper, 2% pepper, 3% salt, 2% white sugar, 0.08% five-finger peach, 0.06% grass fruit, 0.04% citrus aurantium, Thyme 0.03%, Pistachio 0.06%, Gardenia 0.06%, Allspice 0.08%, White Cardamom 0.08%, Grass Cardamom 0.07%, Mint 0.08%, Perilla 0.05%, Turmeric 0.1%.

[0022] In this embodiment, the brine prepared according to this ratio is used to marinate 100kg of duck neck.

[0023] The raw materials of the brine all have the function of seasoning and health care. The specific function is: galangal, which has a strong aroma as a spice, acts as a seasoning in the brine, and ha...

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PUM

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Abstract

A brine formula for preparing marinated meat products comprises raw materials in percentage by weight of clear water as follows: 0.08%-0.15% of angelica dahurica, 0.1%-0.15% of galangal, 0.04%-0.08% of pericarpium citri reticulatae, 0.01%-0.20% of fructus amomi, 0.05%-0.10% of piper longum, 0.05%-0.10% of fennel, 0.08%-0.15% of liquorice, 0.07%-0.18% of laurus nobilis, 0.1%-0.5% of Illicium verum, 0.1%-0.5% of barks of cinnamon, 0.01%-0.12% of cloves, 0.05%-0.18% of dried ginger, 1%-5% of chillies, 1%-4% of Chinese red peppers, 2%-5% of salt and 1%-5% of white granulated sugar. The brine formula has the advantages of spleen tonification, stomach harmonizing, nourishment, aroma enhancement, sterilization and removal of a fishy smell and combines sour, sweet, bitter, peppery and salty tastes required by human bodies organically, so that the cooked poultry meat has a fresh bright color and is delicious and nourished.

Description

technical field [0001] The invention relates to a processing formula for meat food, in particular to a brine formula for preparing poultry meat products. Background technique [0002] my country has studied diet for thousands of years, including the processing of cooked food and the modulation of condiment formula. With the development of food culture, more and more attention has been paid to foods that are suitable for the tastes of different groups of people and have health care effects. Poultry meat is a high-protein, low-fat food with high nutritional value. It is one of the important foods for human beings. Among poultry meat products, stewed poultry meat products are very popular among consumers because of their unique flavor and strong aroma. [0003] Most of the traditional stewed poultry cooked food currently sold in the market is mainly suitable for the tastes of young people: spicy, heavy taste, easy to deteriorate, and does not have health care effects, so it is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/314A23L1/221A23L1/223A23L33/00A23L13/40A23L27/10A23L27/14
Inventor 张建国
Owner WUHAN SHUTAI TECH
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