CN104921041A - Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle - Google Patents
Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle Download PDFInfo
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- CN104921041A CN104921041A CN201510364683.3A CN201510364683A CN104921041A CN 104921041 A CN104921041 A CN 104921041A CN 201510364683 A CN201510364683 A CN 201510364683A CN 104921041 A CN104921041 A CN 104921041A
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
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- 229910002651 NO3 Inorganic materials 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a spiced marinade, a spiced pickle prepared from the spiced marinade and a preparation method of the spiced pickle and belongs to the technical field of food. The spiced marinade comprises anise, kaempferiae, cinnamon, amomum tsao-ko, syzygium aromaticum, myrcia, liquorice, vanilla, nard, angelica roots, foeniculum vulgare, pepper, hot pepper, amomum villosum, white pepper, cardamom, edible salt, granulated sugar, chicken powder, aginomoto and the like. The spiced marinade has the advantages of fragrant smell, pungent-warm property and capabilities of tonifying the spleen, strengthening mid-energy, diminishing inflammation, benefiting diuresis and the like and is helpful for improvement of the immunity of a human body, free from chemical additives and harmless to the human body. The preparation method of the spiced pickle is simple in technology and applicable to large-scale production; by means of a one-step pickling manner, raw materials are enabled to absorb various spicing ingredients in marinade liquid fully, and taste and efficacy of the spiced pickle can be guaranteed. The spiced pickle is unadulterated in taste and soft in mouthfeel, and due to synthetic actions of the various ingredients, the throat and the stomach cannot be simulated, and the endogenous fire excess symptoms like parched mouth and scorched tongue are avoided.
Description
Technical field
The present invention relates to food technology field, in particular to spiced curing food and the preparation method of a kind of spiced cure and preparation thereof.
Background technology
So-called spices flavouring the spices more than 5 kinds is ground to form powdery be mixed, be often used in decoct, fried before spread upon in chicken, duck class, also can mix the use done and be stained with material with fine salt.Be widely used in the dish of piquant taste of east cooking, be especially suitable for baking or fry meat soon, stew, boil in a covered pot over a slow fire, simmer, steam, meat and fish dishes of preparing food does seasoning.Its title comes from the balance of Chinese culture to sour, sweet, bitter, peppery, salty five tastes requirement.Five-spice powder is because of difference of preparing burden, and it has multiple different taste and different titles, as spicy powder, fresh peppery powder etc., is family cooking, indispensable flavoring of going with rice or bread.
The fundamental component of spices flavouring is Chinese cassia tree, anise, cloves, fennel seeds seed etc.Rhizoma zingiberis, cardamom, Radix Glycyrrhizae, pepper, dried orange peel etc. are also had in some formula.Be mainly used in the meat that stews or poultry dish, or be added in thick gravy and increase taste, mix filling or for salting down, steeping meat.
Spices flavouring taste of the prior art is single, can not meet the demand of consumers in general.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of spiced cure, described spiced cure have fragrant odour, the pungent temperature of tool property, have in invigorating the spleen temperature, the effect such as anti-inflammatory diuresis, have certain help to raising Abwehrkraft des Koepers.
The second object of the present invention is to provide the spiced cure of a kind of the present invention of use to prepare the method for spiced curing food, and the method technique is simple, and be suitable for large-scale production, the middle materials used also can be prepared into product respectively, store separately, are convenient to take.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of spiced cure, described spiced cure mainly comprises the composition of following mass fraction:
Anistree 2-8 part, three is 1-5 part, cassia bark 1-6 part, tsaoko 1-6 part, cloves 1-6 part, spiceleaf 1-6 part, Radix Glycyrrhizae 1-6 part, vanilla 1-6 part, rhizoma nardostachyos 1-6 part, root of Dahurain angelica 1-6 part, fennel 1-6 part, Chinese prickly ash 1-6 part, hot pepper 1-6 part, fructus amomi 1-6 part, white pepper 1-6 part, white button 1-6 part, edible salt 30-55 part, white sugar 5-10 part, chickens' extract 5-10 part, monosodium glutamate 5-10 part how.
Described spiced cure preferably mainly comprise the composition of following mass fraction:
Anistree 4-6 part, three is 2-4 part, cassia bark 3-4 part, tsaoko 3-4 part, cloves 3-4 part, spiceleaf 3-4 part, Radix Glycyrrhizae 3-4 part, vanilla 3-4 part, rhizoma nardostachyos 3-4 part, root of Dahurain angelica 3-4 part, fennel 3-4 part, Chinese prickly ash 3-4 part, hot pepper 3-4 part, fructus amomi 3-4 part, white pepper 3-4 part, white button 3-4 part, edible salt 40-45 part, white sugar 7-8 part, chickens' extract 7-8 part, monosodium glutamate 7-8 part how;
Described spiced cure preferably mainly comprise the composition of following mass fraction further:
Anistree 5 parts, three how 3 parts, 3.5 parts, cassia bark, tsaoko 3.5 parts, cloves 3.5 parts, spiceleaf 3.5 parts, 3.5 parts, Radix Glycyrrhizae, vanilla 3.5 parts, rhizoma nardostachyos 3.5 parts, the root of Dahurain angelica 3.5 parts, 3.5 parts, fennel, 3.5 parts, Chinese prickly ash, hot pepper 3.5 parts, fructus amomi 3.5 parts, white pepper 3.5 parts, white 3.5 parts, button, edible salt 43 parts, white sugar 7.5 parts, chickens' extract 7.5 parts, monosodium glutamate 7.5 parts.
The present invention selects multiple special component and consumption, have fragrant odour, the pungent temperature of tool property, have in invigorating the spleen temperature, the effect such as anti-inflammatory diuresis, have certain help to raising Abwehrkraft des Koepers; In addition, without chemical addition agent (phosphate, nitrate, chilli extract) in the spiced cure of the present invention, harmless, and do not stimulate throat and stomach, mouth parched and tongue scorched etc. can not be caused to get angry symptom.
Use above-mentioned spiced cure to prepare the method for spiced curing food, comprise the steps:
(1) get the raw materials ready: the step such as comprise the cleaning of raw material, weigh;
(2) pickle: for subsequent use after feed liquid mixing sugar addition, salinity to claimed range will be pickled in advance, raw material is immersed and pickles feed liquid, make to pickle feed liquid fully to contact with raw material surface, then raw material uniform coding is placed in container, residue feed liquid is all poured in container, is finally pressed on raw material with weight and makes its feed liquid of submerging completely;
(3) cleaning: the raw material pickled is taken out from pickling feed liquid one by one, ensureing raw material surface noresidue material slag, then clean by clean water, drain away the water, obtain described spiced curing food.
The inventive method technique is simple, is suitable for large-scale production, adopts a step technological proces s, raw material is fully absorbed and pickles various condiment composition in feed liquid, ensures products taste and effect.
The described mass ratio pickling feed liquid and raw material is 270:150-270:200, is preferably 270:172.5.This ratio can make raw material abundant contact in curing process pickle feed liquid and absorb and pickle various condiment composition in feed liquid; Raw material too much can cause tasty uneven, affects mouthfeel; Raw material is very few, will cause the tasty degree being difficult to control raw material, and easily cause taste bad, and can cause the waste of long-used soup.
The described preparation method pickling feed liquid comprises the steps:
In mass fraction, by NK197 material bag: water: fresh ginger is broken=25-40:120-150:4-6, be preferably the mass ratio of 32:135:5.5, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 25-30 part, basic flavoring 2-6 part;
Described NK197 material bag preferably includes the composition of following mass fraction:
Spiced cure 28 parts, basic flavoring 4 parts;
It should be noted that, the basic flavoring bag used in this method refers to the commercially produced product of the patent No. for the basic flavoring disclosed in 201310462043.7.Applicant and the application of the patent of invention of this basic flavoring are identical, are the personnel grasping core technology of the present invention.
Specifically, described basic flavoring comprises the composition of following mass fraction:
Rosemary 1-5 part, thyme 3-8 part, galangal 6-8 part, pepper 3-5 part, basyleave 10-15 part.
The present invention is pickling in feed liquid preparation process and can be added to the water disposable for all batchings, and technique is simple, by all batching comprehensive functions, improves the taste pickling feed liquid, the taste of the spiced curing food prepared by guarantee.
Described pickling in the standby journey of feed liquid preparation needs to keep preserved materials liquid temp≤10 DEG C.To preserved materials hydraulic control temperature, be conducive to reducing the loss of pickling each food ingredient in feed liquid, make prepared spiced curing food taste balanced.
Described environment temperature control of pickling is 0 DEG C ~ 4 DEG C, and salting period, for being no more than 12 hours, is preferably 11-12 hour.Temperature and time is pickled in control, and be conducive to the various uniform composition releases of pickling in feed liquid, fully absorbed by raw material, make raw material evenly tasty, tasty degree is moderate, meets the taste demand of consumers in general simultaneously.
Described pol of pickling feed liquid is 10-15, and salinity is 8-14, and preferred pol is 12-13, and salinity is 11.Before pickling feed liquid and using, its salinity and pol must be adjusted, what have specific salinity and pol pickles feed liquid and the various batching comprehensive functions of pickling feed liquid and including, make the product pickled fully tasty, make the spiced curing food of gained have unique taste, the pure in mouth feel of the spiced curing food of gained can be ensured.
By spiced for gained curing food packing, to drain in bag heat sealing after air, require sealing distance sack 4cm, packaging bag can post label in advance;
After packaging, product carries out metal detection, and sensitivity is adjusted to Fe φ 1.5mm, Sus φ 2.0mm, detects the sensitivity of a metal detector per half an hour, as abnormal in found instrument, product front half an hour must be detected again;
Product preferably stored frozen at-35 DEG C ~-25 DEG C temperature after gained packaging.
Described feed liquid of pickling can Reusability 3 times, but from second time, each use before should supplement fresh ginger (should shift to an earlier date prepare the loose shape of bat voluntarily for subsequent use), water and the spiced cure that consumes and basic flavoring; Use by said ratio for first time, second time should supplement spiced cure 6 parts, basic flavoring 1 part, broken 2.5 parts of fresh ginger, 10 parts, water, and third time should supplement spiced cure 8 parts, basic flavoring 1 part, broken 2.5 parts of fresh ginger, 10 parts, water; Pickle after feed liquid uses 3 times, should all abandon.Finish using at every turn and feed liquid need be put into 0 DEG C ~ 4 DEG C stocks and put.
Above-mentioned spiced cure and method, be applicable to prepare multiple spiced curing food, be especially applicable to pickling roast duck base, adopt the mode of soaking and pickling, can to make in roast duck base surface area abdominal cavity respectively fully with pickle feed liquid and contact, be that roast duck base is fully tasty, the unique taste of guarantee roast duck base.
The spiced curing food pure taste adopting above-mentioned spiced cure and method to prepare, mouthfeel are soft, by multiple batching comprehensive function, have fragrant odour, the pungent temperature of tool property, have in invigorating the spleen temperature, the effect such as anti-inflammatory diuresis, have certain help to raising Abwehrkraft des Koepers; In addition, the spiced curing food of the present invention does not stimulate throat and stomach, mouth parched and tongue scorched etc. can not be caused to get angry symptom.
Compared with prior art, beneficial effect of the present invention is:
The spiced cure of the present invention have fragrant odour, the pungent temperature of tool property, have in invigorating the spleen temperature, the effect such as anti-inflammatory diuresis, have certain help to raising Abwehrkraft des Koepers; In addition, without chemical addition agent (phosphate, nitrate, chilli extract) in the spiced cure of the present invention, harmless; This method technique is simple, is suitable for large-scale production, adopts a step technological proces s, raw material is fully absorbed and pickles various condiment composition in feed liquid, ensures products taste and effect; The present invention's spiced curing food pure taste, mouthfeel are soft, by multiple batching comprehensive function, and do not stimulate throat and stomach, and mouth parched and tongue scorched etc. can not be caused to get angry symptom.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
A preparation method for spiced roast duck base, comprises the steps:
(1) get the raw materials ready: select to freeze in product and fill light duck, raw material specification 1.3-1.4kg/ only (counterpoise 1.35Kg), only (counterpoise 1.3Kg) fills light duck 1.25-1.35kg/ in fresh goods.Ingredient requirement is shown in raw material standard " spiced roast duck embryo ingredient requirement "; Remarks: raw material specification 50 grams can be raised according to actual conditions.
(2) pickle: for subsequent use after feed liquid mixing sugar addition, salinity to claimed range will be pickled in advance, raw material is immersed and pickles feed liquid, feed liquid is made to be full of raw material abdominal cavity, make to pickle feed liquid fully to contact with raw material surface, then by raw material belly upward uniform coding be placed in container, residue feed liquid is all poured in container, is finally pressed on raw material with weight and makes its feed liquid of submerging completely;
(3) cleaning: the raw material pickled is taken out from pickling feed liquid one by one, ensureing raw material surface noresidue material slag, then clean by clean water, drain away the water, obtain described spiced roast duck base.Material slag on the duck body washed needs to reclaim, and is backfilling into and pickles in feed liquid.
The described mass ratio pickling feed liquid and raw material is 270:150.
The described preparation method pickling feed liquid comprises the steps:
In mass fraction, by NK197 material bag: water: fresh ginger is broken=mass ratio of 25:120:4, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 25 parts, basic flavoring 2 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 1 part, thyme 3 parts, galangal 6 parts, 3 parts, pepper, basyleave 10 parts.
Described spiced cure mainly comprises the composition of following mass fraction:
Anistree 2 parts, three how 1 part, 1 part, cassia bark, tsaoko 1 part, cloves 1 part, spiceleaf 1 part, 1 part, Radix Glycyrrhizae, vanilla 1 part, rhizoma nardostachyos 1 part, the root of Dahurain angelica 1 part, 1 part, fennel, 1 part, Chinese prickly ash, hot pepper 1 part, fructus amomi 1 part, white pepper 1 part, white 1 part, button, edible salt 30 parts, white sugar 5 parts, chickens' extract 5 parts, monosodium glutamate 5 parts.
Described pickling in the standby journey of feed liquid preparation needs to keep preserved materials liquid temp≤10 DEG C.
Described environment temperature control of pickling is 0 DEG C ~ 4 DEG C, and salting period is 11 hours.
Described pol of pickling feed liquid is 10, and salinity is 8.
Embodiment 2
Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:
The described mass ratio pickling feed liquid and raw material is 270:200.
In mass fraction, by NK197 material bag: water: fresh ginger is broken=mass ratio of 40:150:6, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 30 parts, basic flavoring 6 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 5 parts, thyme 8 parts, galangal 8 parts, 5 parts, pepper, basyleave 15 parts.
Described spiced cure mainly comprises the composition of following mass fraction:
Anistree 8 parts, three how 5 parts, 6 parts, cassia bark, tsaoko 6 parts, cloves 6 parts, spiceleaf 6 parts, 6 parts, Radix Glycyrrhizae, vanilla 6 parts, rhizoma nardostachyos 6 parts, the root of Dahurain angelica 6 parts, 6 parts, fennel, 6 parts, Chinese prickly ash, hot pepper 6 parts, fructus amomi 6 parts, white pepper 6 parts, white 6 parts, button, edible salt 55 parts, white sugar 10 parts, chickens' extract 10 parts, monosodium glutamate 10 parts.
Salting period is 11.
Described pol of pickling feed liquid is 15, and salinity is 14.
Embodiment 3
Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:
The described mass ratio pickling feed liquid and raw material is 270:172.5.
In mass fraction, by NK197 material bag: water: fresh ginger is broken=mass ratio of 32:135:5.5, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 28 parts, basic flavoring 4 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 3 parts, thyme 5 parts, galangal 7 parts, 4 parts, pepper, basyleave 12 parts.
Described spiced cure mainly comprises the composition of following mass fraction:
Anistree 5 parts, three how 3 parts, 3.5 parts, cassia bark, tsaoko 3.5 parts, cloves 3.5 parts, spiceleaf 3.5 parts, 3.5 parts, Radix Glycyrrhizae, vanilla 3.5 parts, rhizoma nardostachyos 3.5 parts, the root of Dahurain angelica 3.5 parts, 3.5 parts, fennel, 3.5 parts, Chinese prickly ash, hot pepper 3.5 parts, fructus amomi 3.5 parts, white pepper 3.5 parts, white 3.5 parts, button, edible salt 43 parts, white sugar 7.5 parts, chickens' extract 7.5 parts, monosodium glutamate 7.5 parts.
Salting period is 11.5 hours.
Described pol of pickling feed liquid is 12, and salinity is 11.
Embodiment 4
Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:
The described mass ratio pickling feed liquid and raw material is 270:160.
In mass fraction, by NK197 material bag: water: fresh ginger is broken=mass ratio of 30:130:4.5, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 26 parts, basic flavoring 3 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 2 parts, thyme 4 parts, galangal 6 parts, 3 parts, pepper, basyleave 11 parts.
Described spiced cure mainly comprises the composition of following mass fraction:
Anistree 4 parts, three how 2 parts, 3 parts, cassia bark, tsaoko 3 parts, cloves 3 parts, spiceleaf 3 parts, 3 parts, Radix Glycyrrhizae, vanilla 3 parts, rhizoma nardostachyos 3 parts, the root of Dahurain angelica 3 parts, 3 parts, fennel, 3 parts, Chinese prickly ash, hot pepper 3 parts, fructus amomi 3 parts, white pepper 3 parts, white 3 parts, button, edible salt 40 parts, white sugar 7 parts, chickens' extract 7 parts, monosodium glutamate 7 parts;
Salting period is 10 hours.
Described pol of pickling feed liquid is 13, and salinity is 11.
Embodiment 5
Adopt the method identical with embodiment 1 to prepare a kind of spiced roast duck base, difference is:
The described mass ratio pickling feed liquid and raw material is 270:190.
In mass fraction, by NK197 material bag: water: fresh ginger is broken=mass ratio of 35:140:5, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 29 parts, basic flavoring 5 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 4 parts, thyme 7 parts, galangal 8 parts, 5 parts, pepper, basyleave 14 parts.
Described spiced cure mainly comprises the composition of following mass fraction:
Anistree 6 parts, three how 4 parts, 4 parts, cassia bark, tsaoko 4 parts, cloves 4 parts, spiceleaf 4 parts, 4 parts, Radix Glycyrrhizae, vanilla 4 parts, rhizoma nardostachyos 4 parts, the root of Dahurain angelica 4 parts, 4 parts, fennel, 4 parts, Chinese prickly ash, hot pepper 4 parts, fructus amomi 4 parts, white pepper 4 parts, white 4 parts, button, edible salt 45 parts, white sugar 8 parts, chickens' extract 8 parts, monosodium glutamate 8 parts;
Salting period is 11.5 hours.
Described pol of pickling feed liquid is 14, and salinity is 13.
Embodiment of the present invention 1-5 products obtained therefrom is carried out employing the same terms and carries out baking, gained roast duck food is carried out a person sponging on an aristocrat and investigates at random, specific as follows:
The spiced roast duck person sponging on an aristocrat of table 1 the present invention investigates situation at random
As can be seen from Table 1, the spiced roast duck food taste adopting the spiced cure of the present invention to prepare is pure, mouthfeel is soft, taste is unique, evenly tasty, the fragrant peppery confectionery of (more than 3 months) edible the present invention for a long time, not easily get angry (show as not canker sore, long small pox, have a stomach-ache, the situation such as mouth parched and tongue scorched), appetite, appetite are better than in the past, have effect of strengthening spleen and nourishing stomach.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a spiced cure, is characterized in that, described spiced cure mainly comprises the composition of following mass fraction:
Anistree 2-8 part, three is 1-5 part, cassia bark 1-6 part, tsaoko 1-6 part, cloves 1-6 part, spiceleaf 1-6 part, Radix Glycyrrhizae 1-6 part, vanilla 1-6 part, rhizoma nardostachyos 1-6 part, root of Dahurain angelica 1-6 part, fennel 1-6 part, Chinese prickly ash 1-6 part, hot pepper 1-6 part, fructus amomi 1-6 part, white pepper 1-6 part, white button 1-6 part, edible salt 30-55 part, white sugar 5-10 part, chickens' extract 5-10 part, monosodium glutamate 5-10 part how.
2. the spiced cure of one according to claim 1, is characterized in that, described spiced cure mainly comprises the composition of following mass fraction:
Anistree 4-6 part, three is 2-4 part, cassia bark 3-4 part, tsaoko 3-4 part, cloves 3-4 part, spiceleaf 3-4 part, Radix Glycyrrhizae 3-4 part, vanilla 3-4 part, rhizoma nardostachyos 3-4 part, root of Dahurain angelica 3-4 part, fennel 3-4 part, Chinese prickly ash 3-4 part, hot pepper 3-4 part, fructus amomi 3-4 part, white pepper 3-4 part, white button 3-4 part, edible salt 40-45 part, white sugar 7-8 part, chickens' extract 7-8 part, monosodium glutamate 7-8 part how.
3. the spiced cure of one according to claim 1, is characterized in that, described spiced cure mainly comprises the composition of following mass fraction:
Anistree 5 parts, three how 3 parts, 3.5 parts, cassia bark, tsaoko 3.5 parts, cloves 3.5 parts, spiceleaf 3.5 parts, 3.5 parts, Radix Glycyrrhizae, vanilla 3.5 parts, rhizoma nardostachyos 3.5 parts, the root of Dahurain angelica 3.5 parts, 3.5 parts, fennel, 3.5 parts, Chinese prickly ash, hot pepper 3.5 parts, fructus amomi 3.5 parts, white pepper 3.5 parts, white 3.5 parts, button, edible salt 43 parts, white sugar 7.5 parts, chickens' extract 7.5 parts, monosodium glutamate 7.5 parts.
4. use the spiced cure described in claim 1 to prepare the method for spiced curing food, it is characterized in that, comprise the steps:
Pickle: will pickle feed liquid mixing sugar addition is in advance 10-15, and salinity is 8-14, for subsequent use; Raw material is immersed and pickles feed liquid, make to pickle feed liquid and fully contact with raw material surface, then raw material uniform coding is placed in container, residue feed liquid is all poured in container, be finally pressed on raw material with weight and make its feed liquid of submerging completely;
Cleaning: taken out from pickling feed liquid one by one by the raw material pickled, ensures raw material surface noresidue material slag, then clean by clean water, drains away the water, obtains described spiced curing food;
The described preparation method pickling feed liquid comprises the steps:
In mass fraction, by NK197 material bag: water: fresh ginger is broken=25-40:120-150:4-6, be preferably the mass ratio of 32:135:5.5, mix rear for subsequent use;
Described NK197 expects that the composition of following mass fraction drawn together by handbag:
Spiced cure 25-30 part, basic flavoring 2-6 part;
Described NK197 material bag preferably includes the composition of following mass fraction:
Spiced cure 28 parts, basic flavoring 4 parts;
Described basic flavoring comprises the composition of following mass fraction:
Rosemary 1-5 part, thyme 3-8 part, galangal 6-8 part, pepper 3-5 part, basyleave 10-15 part.
5. the method for the spiced curing food of preparation according to claim 4, is characterized in that, described raw material is roast duck base.
6. the method for the spiced curing food of preparation according to claim 4, is characterized in that, described in pickle feed liquid and raw material mass ratio be 270:150-270:200, be preferably 270:172.5.
7. the method for the spiced curing food of preparation according to claim 4, is characterized in that, described in pickle in the standby journey of feed liquid preparation and need to keep preserved materials liquid temp≤10 DEG C.
8. the method for the spiced curing food of preparation according to claim 4, is characterized in that, described in pickle environment temperature control be 0 DEG C ~ 4 DEG C, salting period, for being no more than 12 hours, is preferably 11-12 hour.
9. the method for the spiced curing food of preparation according to claim 4, is characterized in that, described in pickle feed liquid pol be 12-13, salinity is 11.
10. according to the spiced curing food that the arbitrary described method of claim 3-9 prepares.
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| CN105394696A (en) * | 2015-10-26 | 2016-03-16 | 曾宪根 | Salted duck preserving flavoring and preserving method thereof |
| CN105533616A (en) * | 2016-01-26 | 2016-05-04 | 济南大学 | Seasoning for preserving roast chicken before roasting |
| CN106942639A (en) * | 2017-03-28 | 2017-07-14 | 榆林市羊道餐饮管理有限公司 | A kind of Five-spice taste sauce tendon formula and preparation method thereof |
| CN107865369A (en) * | 2017-11-14 | 2018-04-03 | 泰州杏润食品有限公司 | A kind of preparation method of ginkgo shortcake benevolence |
| CN107897741A (en) * | 2017-12-13 | 2018-04-13 | 阜阳市金鼎吉调味食品厂 | A kind of spices popcorn chicken and preparation method thereof |
| CN107950977A (en) * | 2017-11-28 | 2018-04-24 | 泰州顶润食品有限公司 | A kind of halogen face powder and preparation method thereof |
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| CN108936530A (en) * | 2018-10-12 | 2018-12-07 | 安徽铜陵天门白姜食品有限责任公司 | A kind of food curing agent and marinated ginger |
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| CN108077782A (en) * | 2017-12-13 | 2018-05-29 | 阜阳市金鼎吉调味食品厂 | A kind of spices chicken wings and preparation method thereof |
| CN108936530A (en) * | 2018-10-12 | 2018-12-07 | 安徽铜陵天门白姜食品有限责任公司 | A kind of food curing agent and marinated ginger |
| CN109965250A (en) * | 2019-03-28 | 2019-07-05 | 苏绍龙 | Baking cure and its application method |
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