Manufacturing method of meat seasoning

Abstract

The invention discloses a manufacturing method of a meat seasoning, and relates to seasonings. The meat seasoning comprises 10 to 30 parts of cortex cinnamomi, 5 to 25 parts of rhizoma galangae, 20 to40 parts of illicium verum, 10 to 30 parts of pericarpium citri reticulatae, 20 to 40 parts of fennel, 10 to 30 parts of Amomum tsao-ko, 2 to 22 parts of Sichuan pepper, 5 to 25 parts of coriander seeds, 5 to 25 parts of xiang sha, 10 to 30 parts of fructus amomi, 3 to 23 parts of rhizoma kaempferiae, 5 to 25 parts of Angelica sinensis, 1 to 16 parts of fructus galangae, 3 to 23 parts of Alpiniakatsumadai, 1 to 16 parts of myrcia, 20 to 40 parts of radix angelicae, 3 to 23 parts of roots of straight ladybell, 3 to 23 parts of Codonopsis pilosula and 1 to 16 parts of Syzygium aromaticum. During manufacturing, the materials are dried, smashed, sieved and uniformly mixed. The meat seasoning has the beneficial effects that the flesh color cooked by using the seasoning is white, and the soupis slightly green, so that the original nature is returned, and the soup is unique; pure, mellow and natural meat fragrance is reflected, the original flavor is developed, the meat fragrance is increased, and the flavor is unique; and the seasoning can be widely applied to cooking of meat such as pork, mutton, beef, chicken and duck, and has the effects of aromatic flavor, unique taste, deliciousflavor, yang warming and appetizing.

Description

technical field [0001] The invention relates to food technology, and further relates to a condiment, especially a method for preparing the condiment composed of Chinese herbal medicines for cooking meat. Background technique [0002] According to relevant classifications, the condiments that Chinese consumers often come into contact with and use are divided into six categories: brewing condiments, pickled vegetable condiments, fresh vegetable condiments, dry condiments, aquatic condiments, and other condiments. condiment. The dry condiments are made from the roots, stems, leaves, and dried fruits of plants (Chinese herbal medicines), and contain special spicy or spicy flavors; such condiments include: pepper, pepper, dried chili, star anise, Cumin, mustard, cinnamon, ginger, grass fruit and more. However, in practice, in order to make delicious dishes, it is often necessary to prepare a certain combination of various single plant (Chinese herbal medicine) seasonings to for...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing mixed condiments are oriented to various meat and vegetarian dishes; it is often applied to both vegetables and meat, such as thirteen-spice condiments, and the raw materials include star anise, kaempferen, white pepper, capsicum Fennel, Amomum, Zanthoxylum bungeanum, etc., according to their instructions, can be used to cook meat and vegetable dishes, pickled pickles, kimchi, meat and vegetable fillings, flavor snacks, soups, and noodle foods; Its advantages lie, but it is also its disadvantages: it is precisely because it does not fully consider the particularity of cooked meat, after cooking meat with it, the color of the meat is slightly reddish, and the soup is red. The key is that the cooked meat lacks the essence of the meat body fragrance

[0004] At present, there are few condiments specifically for meat (including pork, mutton, beef, chicken, duck, etc.) in the market