Formula of Sichuan flavored marinated product seasoning

Abstract

The invention discloses a formula of a Sichuan flavored marinated product seasoning. The seasoning is prepared through baking a seasoning soup base, wherein the formula of the seasoning soup base comprises the following components in parts by weight: 450-500 parts of black chicken soup, 20-25 parts of cooking wine, 40-50 parts of crystal sugar, 10-20 parts of salt, 40-45 parts of radix angelicae,15-20 parts of fennel seeds, 10-15 parts of zanthoxylum oil, 5-10 parts of dry red peppers, 5-10 parts of ginseng, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of ligusticum chuanxiong, 5-6 parts of fragrant villous amomum fruits, 5-8 parts of star aniseeds, 4-6 parts of colla corii asini, 4-6 parts of Chinese wolfberry fruits, 2-4 parts of cinnamon and the like. Accordingto the formula disclosed by the invention, the black chicken soup is used as a soup stock, the ginseng, the colla corii asini, the Chinese wolfberry fruits and the cinnamon are used for cooperation, and the marinated seasoning is made, and has the efficacy of reinforcing the spleen, benefitting the lung, promoting the production of body fluid to quench thirst, soothing the nerves, settling the emotion, supplementing qi, promoting production of blood and the like; and the zanthoxylum oil and the dry red peppers cooperate with spices of the fennel seeds, the dried orange peel and the like, so that marinated products not only have spicy and fragrant taste, but also can well remove medicine taste of the ginseng, and have unique flavor and local characteristics.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a seasoning formula of Sichuan-style stewed products. Background technique [0002] Stewed food is a traditional food in China. Its history can be traced back to the Warring States period. The main feature is that the finished products are cooked food, which can be eaten directly. preferred. [0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The taste of medicinal materials affects the taste and texture of meat...

AI Technical Summary

Problems solved by technology

[0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The smell of medicinal materials affects the taste and texture of meat, forming an unstable flavor

Especially when people are pursuing health, they will add functional Chinese medicine ingredients to seasonings, such as patent document CN105341862A (a kind of Chinese herbal medicine lo-mei instant food seasoning and its preparation method, 2016-02-24), patent document CN105962103A (A stewed pork with ginseng and its preparation method, 2016-09-28), patent document CN1340313 (a formula and production process of ginseng Baibao chicken, 2002-03-20), etc., the seasoning formula of this kind of stewed products, If the combination of seasonings is unreasonable, it will be difficult to cover up the outstanding medicinal taste, which will affect the consumption