Processing soup base for Sichuan-flavored marinated product

Abstract

The invention discloses a processing soup base for a Sichuan-flavored marinated product. The processing soup base comprises the following components in parts by weight of 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 angelica dahurica, 15-20 parts of fennel seeds, 10-15 parts of zanthoxylum oil, 5-10 parts of dryred peppers, 8-12 parts of ginseng, 5-10 parts of sugarcane, 5-10 parts of old ginger, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of rhizoma chiuanxiong, 5-6 parts of Xiangsha kernels, 5-8 parts of star aniseeds, 4-6 parts of radix angelica sinensis, 4-6 parts of tartarian buckwheat, 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 processing soup base has the efficacy of reinforcing the spleen, nourishing the lung, promoting production of body fluid to quench thirst, soothing the nerves,settling the emotions, supplementing qi, promoting blood and the like. Through collocation of the cooking wine and the sugarcane, the drug flavor of the ginseng can be removed, and the mouth feel of the marinated product can be improved; and through collocation of spice of the zanthoxylum oil, the dry red peppers, the tartarian buckwheat, the fennel seeds, the dried orange peel and the like, the marinated product can have spicy and fragrant taste and has unique flavor and local features.

Description

technical field [0001] The invention belongs to the field of food processing, in particular, it is a soup stock for processing stewed products with Sichuan flavor. 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 ...

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