Sichuan flavor old bittern seasoning and preparation method thereof

A technology of old marinade and Sichuan flavor, applied in the field of Sichuan flavor old marinade seasoning and its preparation, can solve the problems of unguaranteed food safety, unauthentic flavor, abuse of preservatives, etc. golden effect

Inactive Publication Date: 2016-09-21
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

[0003] Food safety cannot be guaranteed due to the unauthentic flavor of the existing domestic brine products, the abuse of preservatives, and exceeding the standard

Method used

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  • Sichuan flavor old bittern seasoning and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 provides a kind of preparation method of Sichuan-flavored old marinade seasoning, comprising the following steps executed in sequence:

[0039] (1) Prepare the raw materials, wherein the raw materials include in parts by weight: 25 parts by weight of first-grade rapeseed oil, 8 parts by weight of dark soy sauce, 7 parts by weight of Pixian Douban, 3 parts by weight of monosodium glutamate, 8 parts by weight of white sugar, and 3 parts by weight of ginger powder. Parts by weight, 3 parts by weight of caramel color, 6 parts by weight of white wine, 0.8 parts by weight of marinated essence, 3 parts by weight of red peppercorns, 0.3 parts by weight of star anise powder, 9 parts by weight of spices, 0.025 parts by weight of ethyl maltol, capsicum oleoresin 0.1 parts by weight, 9 parts by weight of two vitex peppers, 9 parts by weight of edible salt, 1.2 parts by weight of chicken essence seasoning, wherein the spices include in parts by weight: 8 parts by weight ...

Embodiment 2

[0051] Embodiment 2 provides a method for preparing Sichuan-flavored old marinade seasoning, comprising the following steps performed in sequence:

[0052] (1) Prepare the raw materials, wherein the raw materials include in parts by weight: 28 parts by weight of first-grade rapeseed oil, 8.5 parts by weight of dark soy sauce, 8 parts by weight of Pixian Douban, 4 parts by weight of monosodium glutamate, 9 parts by weight of white sugar, and 4 parts by weight of ginger powder. Parts by weight, 3.5 parts by weight of caramel color, 7 parts by weight of white wine, 0.85 parts by weight of marinated essence, 4 parts by weight of red peppercorns, 0.35 parts by weight of star anise powder, 10 parts by weight of spices, 0.03 parts by weight of ethyl maltol, capsicum oleoresin 0.15 parts by weight, 10 parts by weight of two vitex peppers, 10 parts by weight of edible salt, 1.4 parts by weight of chicken essence seasoning, wherein the spices include in parts by weight: 8 parts by weight...

Embodiment 3

[0064] Embodiment 3 provides a kind of preparation method of Sichuan-flavored old marinade seasoning, comprising the following steps executed in sequence:

[0065] (1) Prepare the raw materials, wherein the raw materials include in parts by weight: 32 parts by weight of first-grade rapeseed oil, 9 parts by weight of dark soy sauce, 9 parts by weight of Pixian Douban, 5 parts by weight of monosodium glutamate, 10.5 parts by weight of white sugar, and 5 parts by weight of ginger powder. Parts by weight, 4 parts by weight of caramel color, 8 parts by weight of white wine, 0.92 parts by weight of marinated essence, 5 parts by weight of red peppercorns, 0.4 parts by weight of star anise powder, 10.5 parts by weight of spices, 0.036 parts by weight of ethyl maltol, capsicum oleoresin 0.2 parts by weight, 11 parts by weight of two vitex peppers, 10.5 parts by weight of edible salt, 1.5 parts by weight of chicken essence seasoning, wherein the spices include in parts by weight: 8 parts...

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PUM

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Abstract

The invention relates to the technical field of food processing, and provides Sichuan flavor old bittern seasoning and a preparation method thereof. The Sichuan flavor old bittern seasoning is prepared by the raw materials, by weight, of 25-32 parts of edible oil, 8-9 parts of dark soy sauce, 7-9 parts of bean halves, 3-5 parts of monosodium glutamate, 8-10.5 parts of white granulated sugar, 3-5 parts of ginger powder, 3-4 parts of caramel color, 6-8 parts of white wine, 0.8-0.92 part of bittern essence, 3-5 parts of red pepper seeds, 0.3-0.4 part of star anise powder, 9-10.5 parts of spice, 0.025-0.036 part of ethyl maltol, 0.1-0.2 part of capsicum oleoresin, 9-11 parts of two thorns pepper, 9-10.5 parts of edible salt and 1.2-1.5 parts of chicken essence seasoning. Bittern dishes cooked by the Sichuan flavor old bittern seasoning which is prepared by the technical scheme are golden in color and luster, rich in flavor, pleasant in aroma, smooth but not greasy and popular among consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Sichuan flavor old marinade seasoning and a preparation method thereof. Background technique [0002] Braised vegetables are a general term for cold food dishes in culinary science, and are familiar home-cooked dishes in various regions. Braised vegetables in my country have a long history, a wide variety and different flavors, and have been constantly surpassing and developing in its unique form. Its traces can be seen everywhere in the streets and alleys. Brine material is the seasoning for making stewed vegetables, and generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aroma, which can remove the fishy smell of food raw materials and increase the aroma of food. Put the brine in a brine pot and add water to boil to make brine. Different brine recipes can be made into brine with different flavors. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 邓文李栋钢杜弘坤王传明
Owner 四川天味食品集团股份有限公司
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