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Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle

A technology for pickled products and spiced products, which is applied to spiced pickles and spiced pickled products prepared therefrom, can solve the problems of single taste of spiced seasonings, and achieve the effects of ensuring taste and efficacy, pure taste, and improving body resistance.

Active Publication Date: 2015-09-23
重庆普恒食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The five-spice seasoning in the prior art has a single taste and cannot satisfy the needs of consumers in general

Method used

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  • Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle
  • Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of spiced roast duck base, comprising the steps of:

[0046](1) Raw materials: choose frozen products to pack bare ducks, the raw material specification is 1.3-1.4kg / piece (average weight 1.35Kg), and fresh products to pack bare ducks 1.25-1.35kg / piece (average weight 1.3Kg). For raw material requirements, see the raw material standard "Raw Material Requirements for Spiced Roasted Duck Embryos"; Note: The raw material specification can be increased by 50 grams according to the actual situation.

[0047] (2) Pickling: Mix the marinating material liquid in advance to adjust the sugar content and salinity to the required range, then put the raw material into the marinating material liquid, so that the material liquid fills the abdominal cavity of the raw material, so that the marinating material liquid can fully contact the surface of the raw material , then put the raw material belly up evenly in the container, pour all the remaining material liquid i...

Embodiment 2

[0062] Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:

[0063] The mass ratio of the marinating liquid to the raw material is 270:200.

[0064] In terms of parts by mass, according to NK197 material package: water: crushed fresh ginger = 40:150:6 mass ratio, mix well and set aside;

[0065] The NK197 material package includes the following components in parts by mass:

[0066] 30 parts of spiced marinade, 6 parts of basic seasoning;

[0067] The basic seasoning comprises the following ingredients in parts by mass:

[0068] 5 parts rosemary, 8 parts thyme, 8 parts galangal, 5 parts pepper, 15 parts bay leaf.

[0069] Described spiced marinade mainly comprises the composition of following mass parts:

[0070] 8 parts of star anise, 5 parts of three Nye, 6 parts of cinnamon, 6 parts of grass fruit, 6 parts of clove, 6 parts of bay leaf, 6 parts of licorice, 6 parts of vanilla, 6 parts of Gansong, 6 parts of Angelica da...

Embodiment 3

[0074] Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:

[0075] The mass ratio of the marinating liquid to the raw material is 270:172.5.

[0076] In terms of parts by mass, according to the mass ratio of NK197 material package: water: crushed fresh ginger = 32:135:5.5, mix well and set aside;

[0077] The NK197 material package includes the following components in parts by mass:

[0078] 28 parts of spiced marinade, 4 parts of basic seasoning;

[0079] The basic seasoning comprises the following ingredients in parts by mass:

[0080] 3 parts rosemary, 5 parts thyme, 7 parts galangal, 4 parts pepper, 12 parts bay leaf.

[0081] Described spiced marinade mainly comprises the composition of following mass parts:

[0082] 5 parts of star anise, 3 parts of three Nye, 3.5 parts of cinnamon, 3.5 parts of grass fruit, 3.5 parts of clove, 3.5 parts of bay leaf, 3.5 parts of licorice, 3.5 parts of vanilla, 3.5 parts of Ganson...

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Abstract

The invention provides a spiced marinade, a spiced pickle prepared from the spiced marinade and a preparation method of the spiced pickle and belongs to the technical field of food. The spiced marinade comprises anise, kaempferiae, cinnamon, amomum tsao-ko, syzygium aromaticum, myrcia, liquorice, vanilla, nard, angelica roots, foeniculum vulgare, pepper, hot pepper, amomum villosum, white pepper, cardamom, edible salt, granulated sugar, chicken powder, aginomoto and the like. The spiced marinade has the advantages of fragrant smell, pungent-warm property and capabilities of tonifying the spleen, strengthening mid-energy, diminishing inflammation, benefiting diuresis and the like and is helpful for improvement of the immunity of a human body, free from chemical additives and harmless to the human body. The preparation method of the spiced pickle is simple in technology and applicable to large-scale production; by means of a one-step pickling manner, raw materials are enabled to absorb various spicing ingredients in marinade liquid fully, and taste and efficacy of the spiced pickle can be guaranteed. The spiced pickle is unadulterated in taste and soft in mouthfeel, and due to synthetic actions of the various ingredients, the throat and the stomach cannot be simulated, and the endogenous fire excess symptoms like parched mouth and scorched tongue are avoided.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a spiced marinade, a prepared spiced marinade and a preparation method thereof. Background technique [0002] The so-called five-spice seasoning is to grind more than 5 kinds of spices into powder and mix them together. It is often used to spread on chicken and duck meat before frying or frying. It can also be mixed with fine salt for dipping. Widely used in spicy dishes of oriental cuisine, it is especially suitable for seasoning roasted or sautéed meats, stewed, braised, simmered, steamed and boiled dishes. Its name comes from the balance required by Chinese culture for the five flavors of sour, sweet, bitter, spicy and salty. Due to different ingredients, five-spice powder has a variety of different tastes and different names, such as spicy powder, fresh spicy powder, etc. It is an indispensable seasoning for home cooking and meals. [0003] The basic ingredients of spiced spi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 李炳科林建容邹高义
Owner 重庆普恒食品科技有限公司
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