Residue-free instant marinating material and preparation method thereof

Abstract

The invention relates to a residue-free instant marinating material. The residue-free instant marinating material is characterized by being prepared from the following spices in parts by weight: 10-17parts of star anise, 5-8 parts of rhizoma kaempferiae, 2-3 parts of villous amomum fruits, 3-5 parts of radix angelicae, 3-5 parts of white peony roots, 2-5 parts of cloves, 5-7 parts of cinnamon bark, 8-10 parts of fennel fruits, 1-3 parts of bay leaves, 1-3 parts of fructus tsaoko, 5-8 parts of ligusticum chuanxiong, 3-7 parts of licorice roots, 3-6 parts of dried orange peel, 1-3 parts of murraya paniculata, 3-6 parts of nardostachys jatamansi roots, 1-3 parts of rhizoma polygonati fruits, 1-2 parts of rhizoma alpiniae officinarum, 6-8 parts of Chinese prickly ash, 1-2 parts of fructus piperis, 5-8 parts of old ginger, 4-7 parts of scallions, 8-14 parts of white granulated sugar, 2-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 20-30 parts of table salt and 1-2 parts ofethyl maltol. The residue-free instant marinating material disclosed by the invention not only has the same fragrance as that of a conventional marinating material, but also is free from precipitateor residues in the marinating process, and marinating liquid can be quickly made.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, and in particular relates to a slag-free instant marinade and a preparation method thereof. Background technique [0002] At present, most of the halogen materials on the market are solid products and semi-solid paste products. After the solid or semi-solid stewed material is stewed, the solid spices in it, such as wolfberry, will produce some solid residue or precipitation after the first stewed. On the one hand, these residues or deposits are easy to adhere to the surface of stewed products when they are used for the first time or for many times, affecting the appearance of stewed products. On the other hand, because old brine plays an important role in increasing the aroma of brine products in tradition, these residues or deposits are easy to settle on the bottom of the pot when the brine is used as old brine, causing the bottom of the pot to paste and affecting the flavor of the bri...

AI Technical Summary

Problems solved by technology

On the one hand, because these residues or deposits are easy to adhere to the surface of stewed products when they are used for the first time or for many times, affecting the appearance of stewed products

On the other hand, because old brine plays an important role in increasing the aroma of brine products in tradition, these residues or deposits are easy to settle on the bottom of the pot when the brine is used as old brine, causing the bottom of the pot to paste and affecting the flavor of the brine. The flavor of the product affects the reuse of the marinade

In addition, after the solid or semi-solid spices are stewed for the first time, it is difficult to extract the internal aroma substances, and there are still some unreleased aroma substances remaining in them, which are not fully utilized, resulting in a low utilization rate of the spices.