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Flavoring liquor special for beef and mutton and preparation method of flavoring liquor

A technology for seasoning wine, beef and mutton, applied in the application, the function of food ingredients, food science and other directions, can solve the problems of affecting the visual aesthetics and quality of food, low utilization rate of active ingredients of spices, unbalanced and stable quality, etc. High rate, simple process, and the effect of increasing appetite

Inactive Publication Date: 2019-08-23
河南圆梦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are: 1. It is inconvenient to use a variety of seasonings at the same time, and it is inconvenient to measure. The use is relatively random, resulting in a large difference in flavor of similar dishes, and the quality is not balanced and stable; 2. Due to the short cooking time, the utilization rate of active ingredients in spices is low. ;3 Some residues and impurities of spices will be brought into food dishes, affecting the visual aesthetics and quality of food

Method used

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  • Flavoring liquor special for beef and mutton and preparation method of flavoring liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A special seasoning wine for beef and mutton, made of the following raw materials in parts by weight: 11.5 parts of edible alcohol with a volume fraction of 95%, 25 parts of rice wine, 1.2 parts of table salt, 0.01 part of monosodium glutamate, 59.7 parts of purified water, 0.8 parts of anise, 0.27 parts of cinnamon, 0.22 parts of pepper, 0.21 parts of grass fruit, 0.2 parts of clove, 0.13 part of Angelica dahurica, 0.12 part of orange peel, 0.1 part of cardamom, 0.08 part of kaempferum, 0.07 part of cumin, 0.05 part of ginger, 0.05 part of perilla, black pepper 0.05 parts, amomum 0.05 parts, bay leaf 0.05 parts, cumin 0.05 parts and angelica 0.1 parts.

[0043] The preparation method of the seasoning wine special for beef and mutton comprises the following steps:

[0044] 1) Preparation of spice powder: anise, cinnamon, prickly ash, grass fruit, clove, angelica, tangerine peel, cardamom, kaempferum, cumin, ginger, perilla, black pepper, amomum, bay leaf, cumin, angelic...

Embodiment 2

[0049]A special condiment wine for beef and mutton, made of the following raw materials in parts by weight: 11.81 parts of edible alcohol with a volume fraction of 95%, 23 parts of rice wine, 1.4 parts of table salt, 0.012 parts of monosodium glutamate, 61.05 parts of purified water, 0.84 parts of anise, 0.284 parts of cinnamon, 0.23 parts of pepper, 0.22 parts of grass fruit, 0.21 parts of clove, 0.14 part of Angelica dahurica, 0.126 part of orange peel, 0.105 part of cardamom, 0.084 part of kaempferen, 0.074 part of cumin, 0.053 part of ginger, 0.053 part of perilla, black pepper 0.053 parts, amomum 0.053 parts, bay leaves 0.053 parts, cumin 0.053 parts, angelica 0.105 parts.

[0050] The production method of the special seasoning wine for beef and mutton comprises the steps of:

[0051] 1) Preparation of spice powder: anise, cinnamon, prickly ash, grass fruit, clove, angelica, tangerine peel, cardamom, kaempferum, cumin, ginger, perilla, black pepper, amomum, bay leaf, cumi...

Embodiment 3

[0056] A special seasoning wine for beef and mutton, which comprises the following raw materials in weight percentage: 12.1 parts of edible alcohol with a volume fraction of 95%, 21 parts of rice wine, 1.6 parts of table salt, 0.014 parts of monosodium glutamate, 62.63 parts of purified water, and 0.88 parts of anise , 0.297 parts of cinnamon, 0.24 parts of pepper, 0.23 parts of grass fruit, 0.22 parts of cloves, 0.143 parts of Angelica dahurica, 0.13 parts of tangerine peel, 0.11 parts of cardamom, 0.088 parts of kaempferen, 0.077 parts of cumin, 0.055 parts of ginger, 0.055 parts of perilla, black 0.055 parts of pepper, 0.055 parts of amomum, 0.055 parts of fragrant leaves, 0.055 parts of cumin, and 0.11 parts of angelica.

[0057] The production method of the special seasoning wine for beef and mutton comprises the steps of:

[0058] 1) Preparation of spice powder: anise, cinnamon, prickly ash, grass fruit, clove, angelica, tangerine peel, cardamom, kaempferum, cumin, ginge...

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Abstract

The invention discloses a flavoring liquor special for beef and mutton. The liquor is prepared from edible alcohol, yellow rice wine, salt, monosodium glutamate, pure water, anise, cassia bark, wild pepper, amomum tsao-ko, cloves, radix angelicae, dried orange peel, cardamoms, rhizoma kaempferiae, fennel, Chinese galangal, purple perilla, black pepper, fructus amomi, myrcia, Chinese cumin seeds and radix angelica sinensis. The preparation method of the flavoring liquor includes the steps of preparation of spicy powder, purification, filtering and sterilization. The liquor has the functions ofremoving smelling of fish or mutton, increasing fragrance, increasing appetite, nourishing the stomach, tonifying the spleen, benefiting qi and blood and helping digestion. The preparation method is simple in process, the purification rate is high, and the extraction rate of effective ingredients in the raw materials is high.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning wine special for beef and mutton and a preparation method thereof. Background technique [0002] Cooking wine is wine specially used for cooking seasoning. Cooking wine is a new variety developed on the basis of rice wine. It uses about 30% rice wine as raw material, and then adds some spices and seasonings. The overwhelming majority of cooking wine used in my country's consumer market is also made of yellow rice wine, adding a small number of spices and seasonings such as ginger and spring onion to make. There is also no special seasoning wine specially made for beef and mutton with heavier fishy smell. [0003] At present, this kind of seasoning wine is not effective in enhancing the smell and removing fishy smell of cooking beef and mutton. Consumers need to use some plants such as pepper and fennel to remove fishy smell, flavor and enhance fragrance when cooking be...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00A23V2200/32A23V2200/30
Inventor 原德树张军义周旋张丹
Owner 河南圆梦生物工程有限公司
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