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Bullfrog seasoning marinade and making method thereof

A production method and marinade technology, which are applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of complex production methods, lack of nutritional value, single ingredients of soup ingredients, etc., and achieve good physiotherapy and health care. Effective, nutritious, easy-to-master effect

Inactive Publication Date: 2017-01-11
胡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seasoning for rice noodles. The quality of waste oil is extremely poor and unhygienic. It is a non-edible oil with a peroxide value, acid value, and moisture that seriously exceed the standard. mucous membranes, causing food poisoning, seriously affecting health
[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of seasoning marinade for rice noodles on the market, and the nutritional value has certain limitations. , also lacks unique flavor, and the production method is relatively complicated, it is difficult to meet the growing consumer market demand and people's increasingly updated modern health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A bullfrog seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh bullfrog meat, 5 parts of vegetable oil, 1 part of galangal, 1 part of green onion, 1 part of orange peel, 2 parts of long-handled pepper, and 5 parts of cooking wine , 80 parts of clear soup, 3 parts of fatty soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; 1 part of cardamom, 1 part of clove, 0.1 part of white pepper, 1 part of licorice, 0.2 part of wolfberry, 0.2 part of golden grass, 0.5 part of daphne, 0.2 part of American ginseng, 0.02 part of paeonol;

[0020] The preparation method of described bullfrog seasoning marinade, comprises the following steps:

[0021] (1) Select fresh bullfrog meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, then put it into a grinder for crushing, and get the bullfrog meat sauce for lat...

Embodiment 2

[0027] A bullfrog seasoning marinade is prepared from the following raw materials in parts by weight: 150 parts of fresh bullfrog meat, 10 parts of vegetable oil, 3 parts of galangal, 3 parts of green onion, 3 parts of orange peel, 5 parts of long-handled pepper, and 10 parts of cooking wine , 200 parts of clear soup, 6 parts of fatty soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; 2 parts of cardamom, 2 parts of cloves, 0.3 parts of white pepper, 2 parts of licorice, 0.4 parts of wolfberry, 0.4 parts of golden grass, 1 part of daphne, 0.4 parts of American ginseng, 0.04 parts of paeonol;

[0028] The preparation method of described bullfrog seasoning marinade, comprises the following steps:

[0029] (1) Select fresh bullfrog meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, then put it into a grinder for crushing, and get the bullfrog...

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PUM

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Abstract

The invention discloses a bullfrog seasoning marinade and a making method of the bullfrog seasoning marinade. The bullfrog seasoning marinade is prepared from the following raw materials: fresh bullfrog meat, vegetable oil, galangal, Welsh onions, orange peel, long-handle peppers, cooking wine, broths, fat soy sauce, refined salt, rock candy, monosodium glutamate, a proper amount of water and seasonings; the making method of the bullfrog seasoning marinade comprises the following steps: (1) making bullfrog meat paste for later use; (2) making a seasoning bag for later use; (3) making a soup base for later use; (4) putting the seasoning bag into the soup base and filtering after heating to obtain seasoning liquid for later use; (5) putting the bullfrog meat paste into the seasoning liquid, adding the monosodium glutamate, and carrying out slow decoction by switching to small fire after being boiled, and natural cooling to obtain the bullfrog seasoning marinade. The bullfrog seasoning marinade made by the invention is tangy in aroma, fragrant and mellow in flavor, unique in taste, rich in nutritional values, very good in physiotherapy and health effect, simple in process, easy in mastering technologies and greatly improved in production efficiency, thereby being suitable for popularization and application.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a bullfrog seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/26A23L33/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 胡平
Owner 胡平
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