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Sichuan flavor braised seasoning and preparation method and application thereof

A seasoning and Sichuan-flavored technology, which is applied in the field of Sichuan-flavored braised sauce and its preparation, can solve the problems of thin flavor, poor overall flavor, and poor color, and achieve the effect of sauce red color, authentic overall flavor, and strong spicy flavor

Inactive Publication Date: 2015-11-25
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the Sichuan-flavored braised beef, sheep, and rabbit dishes prepared by the Sichuan-flavored braised sauce on the market have shortcomings such as weak flavor, poor color and poor overall flavor.

Method used

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  • Sichuan flavor braised seasoning and preparation method and application thereof

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preparation example Construction

[0056] The present invention also provides a method for preparing the Sichuan flavor braised seasoning described in the above technical solution, comprising the following steps:

[0057] a) heating after mixing vegetable oil and animal oil to obtain hot oil;

[0058] b) Add watercress, green prickly ash, pickled pepper, pickled ginger, ginger, garlic, pepper, cumin powder, white pepper powder, red pepper, sugar, compound spice powder, edible salt, monosodium glutamate, and chicken essence to the hot oil in sequence , 5'-taste nucleotide disodium and yeast extract are fried to obtain Sichuan-style braised sauce.

[0059]In the present invention, vegetable oil and animal oil are mixed and then heated to obtain hot oil. In the present invention, the vegetable oil and animal oil are the same as those described in the above technical solution, and will not be repeated here. In the present invention, the heating temperature is preferably 150°C-170°C, more preferably 156°C-165°C; t...

Embodiment 1

[0083] (1) Add 24kg commercially available first-grade rapeseed oil and 3.5kg commercially available chicken fat oil in the TFSP-50 type automatic frying pan, set the stirring speed of the automatic frying pan to be 20r / min and keep the stirring speed constant throughout the whole process. Heat under high heat for 7 minutes until the oil is bright to obtain hot oil. At this time, the temperature of the hot oil is 160°C.

[0084] (2) Raw material pretreatment: crush red peppercorns with a sieve of φ1mm to 2mm to obtain safflower powder; cumin powder and white pepper powder are crushed with a sieve of φ1mm; chicken bouillon is crushed with a sieve of φ2mm; Grind pickled peppers with a sieve of φ2mm~5mm; grind pickled ginger with a sieve φ2mm~5mm to obtain pickled ginger; grind ginger with a sieve φ2mm~5mm to obtain ginger granules; use a sieve φ2mm~5mm for garlic Net crushing, to obtain garlic; Sanying No. 8 pepper is crushed with a sieve of φ2mm to 3mm, poured into the hot oil ...

Embodiment 2

[0088] (1) Add 23kg of commercially available first-grade rapeseed oil and 4.5kg of commercially available chicken fat oil in the TFSP-50 automatic frying pan, set the stirring speed of the automatic frying pan to be 20r / min and keep the stirring speed constant throughout the whole process. Heat under high heat for 6.5 minutes until the oil is bright to obtain hot oil, and the temperature of the hot oil is 156°C at this time.

[0089] (2) Raw material pretreatment: crush red peppercorns with a sieve of φ1mm to 2mm to obtain safflower powder; cumin powder and white pepper powder are crushed with a sieve of φ1mm; chicken bouillon is crushed with a sieve of φ2mm; Grind pickled peppers with a sieve of φ2mm~5mm; grind pickled ginger with a sieve φ2mm~5mm to obtain pickled ginger; grind ginger with a sieve φ2mm~5mm to obtain ginger granules; use a sieve φ2mm~5mm for garlic Grinding with a net to obtain garlic granules; Sanying No. 8 pepper is crushed with a sieve of φ2mm to 3mm, pou...

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Abstract

The present invention provides a Sichuan flavor braised seasoning and a preparation method and an application thereof. The seasoning is made from the following raw materials in parts by weight: vegetable oil 22-32 parts, animal oil 2-5 parts, thick broad-bean sauce 17-23 parts, monosodium glutamate 2-5 parts, sugar 3.5-5.5 parts, ginger 5-8 parts, garlic 4-7 parts, pickled ginger 3-5 parts, pickled peppers 1.4-2.4 parts, zanthoxylum schinifolium 0.15-0.4 part, cumin powder 0.25-0.4 part, white pepper powder 0.6-1 part, compound spice powder 1-1.5 parts, pericarpium zanthoxyli bungeani 0.1-0.6 part, disodium 5'-ribonucleotide 0.05-0.2 part, hot peppers 8-11 parts, table salt 8-11.5 parts, chicken essence 1-1.5 parts and yeast extract 0.1-0.2 part. Compared with the prior technology, Sichuan flavor braised cattle, sheep, rabbit dishes cooked by the provided seasoning are garnet red in color and luster, strong in spicy flavor and traditional in overall flavor through optimizing the formulation and proportion of each component. The seasoning is praised by consumers.

Description

technical field [0001] The invention relates to the technical field of food condiments, in particular to a Sichuan-flavored braised sauce and its preparation method and application. Background technique [0002] Braised in soy sauce has the characteristics of ruddy color, soft and tender, delicious and mellow, and is deeply loved by consumers. The traditional cooking method of braised in soy sauce is: add appropriate amount of soup and seasoning to raw materials that have been preliminarily cooked, and use soy sauce or sauce The red seasoning enhances the color, and the cooking method is that the ingredients are boiled on high heat, heated to maturity on medium heat, and then thickened with high heat to form a dish. As people's requirements for the flavor of braised dishes are getting higher and higher, Sichuan-style braised dishes are fresh, fragrant, numbing, and spicy, making it difficult for many people to resist their temptations. They are widely eaten in Southwest Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/229A23L27/00A23L27/10A23L27/23
Inventor 邓文李栋钢杜弘坤但晓容王传明
Owner 四川天味食品集团股份有限公司
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