Braise sauce composite seasoner and preparation method thereof

The technology of compound seasoning and preparation method, which is applied in the field of food processing, can solve the problems of different tastes of dishes, hinder the development and growth of Chinese food, unstable taste of dishes, etc., and achieve the effects of reducing production costs, alleviating symptoms of anorexia, and mellow smell.

Inactive Publication Date: 2018-12-28
北京港龙华佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the need to add various auxiliary materials in the cooking process, and the cooking method is too complicated, it is difficult for people to make dishes with suitable taste in their daily diet
[0004] The development of traditional Chinese food is developed and inherited through the master leading apprentices, word of mouth, the taste of the dishes (seasoning and ingredients) are put in through the frying spoon, there is no quantity requirement, it all depends on the experience and feeling of the chef, resulting in the same master The tastes of the dishes made are different, resulting in unstable tastes of the dishes. Chinese food cannot form standardized production and large-scale chain operations, which hinders the development of Chinese food.

Method used

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  • Braise sauce composite seasoner and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] First, weigh 1.87kg of garlic grains, 1.88kg of ginger grains, 1.89kg of green onion grains, 0.45kg of aniseed ingredients, 3.20kg of tomato paste, 6.5kg of first-grade soybean salad oil, 1.8kg of monosodium glutamate, 1.15kg of salt, and white sugar according to the formula. 4.50kg, 0.45kg cinnamon, 2.40kg dark soy sauce, 3.20kg modified starch, 3.98kg oyster sauce, 81kg purified water for later use; then, use natural gas to heat the pot, pour the first-grade soybean salad oil into the pot and heat to 150°C, add After frying the aniseed ingredients, take them out, add diced green onions, diced ginger, and diced garlic to sauté until fragrant, add oyster sauce and tomato sauce and stir-fry for 1 minute, then add monosodium glutamate, salt, sugar, cinnamon, dark soy sauce, and oyster sauce for frying, and finally Add water and boil for 3 minutes, thicken with modified starch, and prepare the braised sauce compound seasoning.

[0037] If it is necessary to pack and store ...

Embodiment 2

[0039]First, weigh 1.88kg of garlic grains, 1.88kg of ginger grains, 1.90kg of scallion grains, 0.48kg of aniseed ingredients, 3.24kg of tomato paste, 6.8kg of first-grade soybean salad oil, 1.9kg of monosodium glutamate, 1.20kg of salt, and white sugar according to the formula. 4.66kg, 0.48kg cinnamon, 2.42kg dark soy sauce, 3.24kg modified starch, 4.0kg oyster sauce, 81.22kg purified water for standby; then, use natural gas to heat the pot, pour the first-grade soybean salad oil into the pot and heat to 155°C, Add aniseed ingredients and deep-fry until fragrant, then remove, then add scallions, ginger and garlic until fragrant, add oyster sauce and tomato sauce and stir-fry for 1.5 minutes, then add monosodium glutamate, salt, sugar, cinnamon, dark soy sauce, and oyster sauce for frying , and finally add water to boil for 3.5 minutes, thicken with modified starch, and prepare the braised sauce compound seasoning.

[0040] If it is necessary to pack and store the prepared bra...

Embodiment 3

[0042] First, weigh 1.90kg of garlic grains, 1.90kg of ginger grains, 1.90kg of green onion grains, 0.5kg of aniseed ingredients, 3.26kg of tomato paste, 7kg of first-grade soybean salad oil, 2kg of monosodium glutamate, 1.22kg of salt, and 4.88kg of white sugar according to the formula. , 0.5kg of cinnamon, 2.44kg of dark soy sauce, 3.26kg of modified starch, 4.1kg of oyster sauce, and 81.44kg of purified water for use; then, use natural gas to heat the pot, pour the first-grade soybean salad oil into the pot and heat it to 160°C, add large After the ingredients are fried, take them out, add diced green onion, diced ginger and diced garlic to sauté until fragrant, add oyster sauce and tomato sauce and stir-fry for 2 minutes, then add monosodium glutamate, salt, sugar, cinnamon, dark soy sauce, and oyster sauce to fry, and finally add water Cook in a pot for 4 minutes, thicken with modified starch, and prepare the braised sauce compound seasoning.

[0043] If it is necessary t...

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PUM

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Abstract

The invention discloses a braise sauce composite seasoner, and belongs to the field of food processing. The braise sauce composite seasoner comprises the following components in parts by weight: 1.87-1.92 parts of garlic, 1.88-1.93 parts of fresh ginger, 1.89-1.92 parts of green Chinese onion, 0.45-0.52 part of aniseed, 3.20-3.30 parts of tomato sauce, 6.5-7.2 parts of vegetable oil, 1.8-2.3 partsof aginomoto, 1.15-1.35 parts of salt, 4.50-5.0 parts of sugar, 0.45-0.51 part of cinnamon, 2.40-2.50 parts of soy sauce, 3.20-3.30 parts of starch, 3.98-4.15 parts of oyster sauce, and 81-82 parts of water. The invention also discloses a preparation method of the braise sauce composite seasoner. The braise sauce composite seasoner is prepared based on mixing ratio and can be massively produced,so that the foods prepared through the braise sauce composite seasoner are stable in taste; the standard and massive chain-store operations of Chinese food can be conveniently performed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound seasoning with braised sauce and a preparation method thereof. Background technique [0002] Taste contains people's pursuit and love for life. Obviously, taste is an indispensable part of people's life. In daily cooking, in addition to the original taste of the ingredients, the complex flavors imparted by seasonings to food constitute more flavors in people's lives. [0003] The taste of Chinese food is achieved through seasoning. Chinese food has a wide range of profound cuisines. Over the years, a catering pattern with eight major cuisines as the main and various local flavors as the supplement has been formed. Among them, braised dishes in soy sauce have the characteristics of ruddy color, soft and tender, delicious and mellow, and are deeply loved by consumers. The cooking method of traditional braised dishes is: add appropriate amount of soup and seasoning to raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 谢柏世马录序古启良刘铮
Owner 北京港龙华佳食品有限公司
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