Composite seasoning and meat product made through same

一种肉制品、调料的技术，应用在食物科学等方向，能够解决复合调料配方复杂、需现用现配等问题，达到易于掌握、常温保存时间长、配方简单的效果

Inactive Publication Date: 2016-12-14
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The embodiment of the invention discloses a compound seasoning and meat products made from it, which is used to solve the problem that the existing compound seasoning formula is complex and needs to be used and prepared immediately

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Preparation of compound seasoning

[0030] Weigh 570g Weida Delicious Extreme Fresh Soy Sauce, 300g Haitian Gold Standard Oil Consumption, 570g Donggu Yipin Fresh Soy Sauce, 23g Shisanxiang, 50g Soft White Sugar, 50g Monosodium Glutamate, and 100g Chicken Powder. Add the weighed raw materials into a stainless steel pot and bring to a boil.

Embodiment 2

[0031] Example 2 Preparation of compound seasoning

[0032] Weigh 450g Weida Delicious Extreme Fresh Soy Sauce, 400g Haitian Gold Standard Oil Consumption, 600g Donggu Yipin Fresh Soy Sauce, 30g Shisanxiang, 60g Soft White Sugar, 40g Monosodium Glutamate, and 90g Chicken Powder. Add the weighed raw materials into a stainless steel pot and bring to a boil.

Embodiment 3

[0033] Example 3 Preparation of compound seasoning

[0034] Weigh 600g Weida Delicious Extreme Fresh Soy Sauce, 200g Haitian Gold Standard Oil Consumption, 450g Donggu Yipin Fresh Soy Sauce, 20g Shisanxiang, 40g Soft White Sugar, 60g Monosodium Glutamate, and 110g Chicken Powder. Add the weighed raw materials into a stainless steel pot and bring to a boil.

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PUM

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Abstract

The embodiment of the invention discloses a composite seasoning and a meat product made through the same. The composite seasoning is formed by boiling, by weight, 45-60 parts of Weidamei delicious soybean sauce, 20-40 parts of Haitian Jinbiao oyster sauce, 45-60 parts of Donggu delicious soybean sauce, 2-3 parts of thirteen spices, 4-6 parts of sweetening agent, 4-6 parts of gourmet powder and 9-11 parts of chicken powder. Compared with the prior art, the composite seasoning is simple in formula and easy to grasp and does not need to be prepared fresh when needed, when the composite seasoning is used for making the meat product, other seasoning does not need to be added, the normal-temperature storage time of the composite seasoning is long, and the composite seasoning can be stored for 180 days without going bad. The meat product made through the composite seasoning is good in taste and is popular with mass diners.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a compound seasoning and meat products made therefrom. Background technique [0002] Meat products, such as sauced meat, are very popular foods by the general public. Chinese sauced meat has a long history of production and there are many types. There are many varieties due to changes in auxiliary materials and processing. The more well-known ones are: "Guilou Brand" from Fuling Food Factory "Jing Jiang Feng Rou, Sichuan Chengdu "Shu Feng Brand" Jing Jiang Feng Rou, Beijing "Tian Sheng Hao" Qing Jiang Feng Rou, Tianjin "Tian Bao Lou" Qing Jiang Feng Rou, Guangdong Jiang Feng Rou, Shanghai Jiang Feng Rou, Jiangsu Wujiang Sauce Meat etc. "Guilou Brand" Beijing sauce-style meat is bright in color, with bright red or maroon red muscles, and creamy white fat; the flesh is dry and firm, with no obvious dents on finger pressure; the entrance is delicious, sweet and salty, fragrant and healthy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40
Inventor 闫微微
Owner 闫微微
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