Formula of Sichuan style processing soup base for marinated meat products

Abstract

The invention discloses a formula of a Sichuan style processing soup base for marinated meat products. The formula comprises the following components in parts by weight: 450-500 parts of black chickensoup, 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, 8-12 parts of rice wine, 5-10 parts of ginseng, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of rhizoma chiuanxiong, 5-6 parts of amomi fructus kernels, 5-8 parts ofstar aniseeds, 2-4 parts of amomum cardamomnm, 2-4 parts of galanga, 2-4 parts of fructus tsaoko, 1-2 parts of coriander seeds, 1-2 parts of haws, and 1-2 parts of cloves. The Sichuan style processing soup base has the efficacy of reinforcing the spleen, nourishing the lung, promoting salivation, quenching thirst, soothing the nerves, stabilizing the mind, supplementing qi, promoting blood production and the like; through collocation of cooking wine and rice wine, the ginseng medicine taste can be removed, and the mouth feel of marinated products can be improved. The spice of zanthoxylum oil,the dry red peppers, the fennel seeds, the dried orange peel and the like are adopted and collocated, so that the marinated products have spicy and fragrant taste, and have unique flavor and local features.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a recipe for processing soup stock for Sichuan-style stewed meat 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 tast...

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