Making method for marinated food

Abstract

The invention discloses a making method for a marinated food and relates to the technical field of food processing methods. The making method comprises the steps: (1) preparing marinating materials, wherein the marinating materials comprise seasoners by weight: 250g of Sichuan salt, 230g of rock candy, 450g of old ginger, 300g of welsh onions, 100g of cooking wine and 50g of chicken essence and monosodium glutamate; spices by weight: 30g of murraya paniculata, 30g of rhizoma kaempferiae, 60g of barks of cinnamon, 20g of anise, 10g of clove, 50g of amomum cardamomum, 20g of fennel, 100g of myrcia, 50g of dry red pepper, 46g of amomum tsao-ko, 60g of vanilla, 30g of orange peels, 50g of long pepper, 40g of lemongrass and 50g of radix angelicae; soup raw materials by weight: 3000g of chicken skeletons and 1400g of leg bones; traditional Chinese medicine materials by weight: 45g of liquorice, 45g of honeysuckle, 45g of radix isatidis and 45g of houttuynia cordata; and a soup base by weight: 13kg of water; (2) mixing: separately wrapping the spices and the traditional Chinese medicine materials by gauze and putting the spices and the traditional Chinese medicine materials in a spice bag and a traditional Chinese medicine material bag; and (3) marinating the food. The marinated food disclosed by the invention is deep in taste, good in flavor and good in color modulation, and can be used for preventing atypical cold.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a method for preparing stewed vegetables. Background technique: [0002] Braised vegetables are dishes made by boiling the raw materials that have been initially processed and blanched in a prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern; Sichuan bittern is the most common in the country, mostly red bittern. The stewed vegetables in the prior art often have a single taste and lack of flavor due to improper coloring or seasoning, or the coloring is too dark to become black, and the existing stewed vegetables have no specific functionality. Invention content: [0003] The technical problem to be solved by the present invention is to provide a method for preparing stewed vegetables with deep flavor, good taste, good color and can prevent atypical colds. [0004] The technical problem to be sol...

AI Technical Summary

Problems solved by technology

The stewed vegetables in the prior art often have a single taste and lack of flavor due to improper coloring or seasoning, or the coloring is too dark to become black, and the existing stewed vegetables have no specific functionality.