Method for processing soup base for Sichuan-flavored marinated product

Abstract

The invention discloses a method for a processing soup base for a Sichuan-flavored marinated product. The method comprises the following steps of boiling black chicken soup and preparing zanthoxylum oil in parts by weight, mixing spice of angelica dahurica, fennel seeds, dry red peppers, dried orange peel, bay leaves, rhizoma chiuanxiong and the like, and then performing baking to obtain baked spice; adding the baked spice to the black chicken soup, then adding cooking wine and sugarcane and performing decoction; and sequentially adding crystal sugar, salt and the zanthoxylum oil and performing decoction to obtain the processing soup blend. The black chicken soup is used as a thin soup, and through cooperation of ginseng and radix angelica sinensis, seasoning for the marinated product is made. The marinated product 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 cooperation of the cooking wine and the sugar, the drug flavor of the ginseng can be well removed, and the mouth feel of the marinated product can be improved; and through collocation of the 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, and specifically relates to a method for making soup stock for processing Sichuan-style flavored 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 affec...

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