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Meat soak solution and preparation method thereof

A technology for soaking liquid and meat, applied to the field of meat soaking liquid and its preparation, can solve the problems of reducing the taste of meat, affecting the flavor of meat, etc., and achieve the effects of increasing the flavor of meat, promoting appetite, and enhancing the taste of dishes

Inactive Publication Date: 2017-07-28
岑健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meat itself has a fishy smell, odor or peculiar smell, which greatly reduces the taste of the meat and affects the flavor of the meat

Method used

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  • Meat soak solution and preparation method thereof
  • Meat soak solution and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A meat soaking liquid, which is mainly made of the following raw materials in parts by weight: 15 parts of Tsao Guo, 15 parts of Cardamom, 15 parts of Chickpea, 10 parts of Caraway Seed, 17 parts of Vanilla, 10 parts of capillary, 20 parts of Angelica dahurica 10 parts of ginger, 7 parts of horseradish, 7 parts of cloves, 5 parts of tangerine peel, 10 parts of amomum, 13 parts of nutmeg, 3 parts of green onion, 2 parts of distiller's grains, 2 parts of Shaojiu, 1 part of calcium glutamate, 1 part of disodium 5'-inosinate, 0.5 part of preservative and 1 part of adsorbent; wherein, the preservative is composed of potassium sorbate, calcium propionate and 1,4-hexanediol in equal mass ratios, The adsorbent is composed of zeolite and chitosan in equal mass ratio.

[0028] The above proportioning is expected to use the following method to prepare the meat soaking liquid, which specifically includes the following steps:

[0029] (1) Weigh fresh caraway seeds, vanilla, capilla...

Embodiment 2

[0038] A meat soaking liquid, which is mainly made of the following raw materials in parts by weight: 17 parts of Tsao Guo, 17 parts of Cardamom, 16 parts of Chiba, 13 parts of Caraway Seed, 18 parts of Vanilla, 13 parts of capillary, 23 parts of Angelica dahurica 11 parts of ginger, 8.5 parts of horseradish, 8.5 parts of cloves, 6 parts of tangerine peel, 13 parts of amomum, 14 parts of nutmeg, 4 parts of scallions, 2.5 parts of distiller's grains, 2.5 parts of Shaojiu, 1.5 parts of calcium glutamate, 1.5 parts of disodium 5'-inosinate, 0.8 parts of preservative and 1.5 parts of adsorbent; wherein, the preservative is composed of potassium sorbate, calcium propionate and 1,4-hexanediol in equal mass ratios, The adsorbent is composed of zeolite and chitosan in equal mass ratio.

[0039]The above proportioning is expected to use the following method to prepare the meat soaking liquid, which specifically includes the following steps:

[0040] (1) Weigh fresh caraway seeds, vani...

Embodiment 3

[0049] A meat soaking solution, mainly made of the following raw materials in parts by weight: 20 parts of Tsao Guo, 20 parts of Cardamom, 17 parts of Chiba, 15 parts of Caraway Seed, 20 parts of Vanilla, 15 parts of capillary, 25 parts of Angelica dahurica 12 parts of ginger, 10 parts of horseradish, 10 parts of cloves, 7 parts of tangerine peel, 15 parts of amomum, 15 parts of nutmeg, 5 parts of scallions, 3 parts of distiller's grains, 3 parts of Shaojiu, 2 parts of calcium glutamate, 2 parts of disodium 5'-inosinate, 1 part of preservative and 2 parts of adsorbent; wherein, the preservative is composed of potassium sorbate, calcium propionate and 1,4-hexanediol in equal mass ratios, The adsorbent is composed of zeolite and chitosan in equal mass ratio.

[0050] The above proportioning is expected to use the following method to prepare the meat soaking liquid, which specifically includes the following steps:

[0051] (1) Weigh fresh caraway seeds, vanilla, capillary chen, ...

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Abstract

The invention relates to the technical field of food processing and particularly relates to a meat soak solution and a preparation method thereof. The meat soak solution is mainly prepared through the steps of raw material treatment, filtration, decoloration and sterilization of the following raw materials in parts by weight: 15-20 parts of amomum tsao-ko, 15-20 parts of alpinia katsumadai, 15-17 parts of piperis longi, 10-15 parts of carum carvi, 17-20 parts of vanilla planifolia, 10-15 parts of herba artemisiae scopariae, 20-25 parts of radix angelicae, 10-12 parts of galangal, 7-10 parts of horseradish, 7-10 parts of clove, 5-7 parts of pericarpium citri reticulatae, 10-15 parts of fructus amomi, 13-15 parts of nutmeg, 1-2 parts of calcium glutamate, 1-2 parts of 5-disodium inosinate, 0.5-1 part of a preservative and 1-2 parts of an adsorbent. The shelf life of the meat soak solution is significantly prolonged, the fishy smell and the peculiar smell are effectively removed, the freshness and the aroma are improved, the flavor is unique, the appetite is promoted, the nutrients of meat are increased, and the meat has the health effects of clearing heat, promoting diuresis, protecting the liver, increasing choleresis, invigorating the stomach and tonifying the kidneys.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a meat soaking liquid and a preparation method thereof. Background technique [0002] Meat is rich in protein, fat, multivitamins, amino acids and mineral elements and other nutrients. It has low sugar content, rich nutrition and delicious taste. It is good for digestion, and long-term consumption can also help the body become stronger. For example, pork is slightly cold in nature and has the functions of relieving heat and tonifying the kidneys. Beef is warm in nature and can nourish the spleen and stomach and strengthen muscles and bones. Lamb is hot in nature and is suitable for people with weak body and cold stomach. Chicken is sweet and warm in nature and can be easily absorbed by the body. When used, it has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, strength...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L5/20A23L13/70A23L13/40A23L33/105
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/16A23V2200/30A23V2200/32A23V2200/02A23V2200/316A23V2250/21A23V2250/511
Inventor 岑健
Owner 岑健
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