Making method of seasoning formula of Sichuan-flavored marinated products

Abstract

The invention discloses a making method of a seasoning formula of a Sichuan-flavored marinated product. The making method comprises the following steps of boiling black chicken soup and preparing zanthoxylum oil; mixing radix angelicae with fennel seeds, dried orange peel, bay leaves, rhizoma chiuanxiong, amomi fructus kernels, star aniseeds, amomum cardamomnm, galanga, fructus tsaoko, coriander seeds, haws and cloves in proportion to obtain a mixture, and drying the mixture in a filter bag to obtain dried spice; taking an appropriate amount of the black chicken soup, adding baked spice and anappropriate amount of the cooking wine, and performing boiling; then adding an appropriate amount of crystal sugar, salt and zanthoxylum oil, and performing boiling to obtain a seasoning soup base; and baking the seasoning soup base, to make the seasoning for the marinated products. The black chicken soup is used as thin soup, and through coordination of ginseng, colla corii asini, Chinese wolfberry fruits and cinnamon, the seasoning for marinated products is made. The Sichuan-flavored marinated product has the efficacy of reinforcing the spleen, nourishing the lung, promoting salivation, quenching thirst, soothing the nerves, supplementing qi, promoting blood production and the like; and through collocation of spice of zanthoxylum oil, dry red peppers, fennel seeds, dried orange peel andthe like, the marinated products have spicy and fragrant taste, and have unique flavor and local features. The ginseng medicine flavor can be well removed.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing 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 ta...

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