Sauce-flavored brine

Abstract

The invention discloses sauce-flavored brine prepared based on the theory of traditional Chinese medicine and an existing cooking technology. The sauce-flavored brine is prepared from the following raw materials in parts by weight: 400-800 parts of chop soup, 100-200 parts of soy sauce, 30-40 parts of baking soda, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of tangerine peel, 50-80parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaves, 3-5 parts of ginger, 5-10 parts of plums and 2-4 parts of licorice root.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-flavored brine. Background technique [0002] Spices mainly refer to pepper, cloves, nutmeg, cinnamon and other tropical plants with aromatic or antiseptic functions. They have a pleasant aromatic smell and can be used to prepare compounds or mixtures of flavors. The use of spices in food has a history of thousands of years in our country. With the development of the times, our pursuit of dietary tastes has become more and more diversified. Braised meat and vegetables, as a dish that people often eat in their lives, are fragrant, salty and mellow, and have endless aftertaste. They are deeply loved by everyone. The key to making lo-mei lies in the preparation of brine. Different raw material formulas can be made into brine with different flavors. The quality of marinade preparation will directly affect the color and taste quality of marinade. Generally, marinade ...

AI Technical Summary

Problems solved by technology

However, the common marinade formulas currently on the market usually have the defects of too many seasonings, poor quality of marinated marinade, greasy taste of marinated meat and side effects on human body after eating.