CN101305775A - Steam-boiler food - Google Patents
Steam-boiler food Download PDFInfo
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- CN101305775A CN101305775A CNA2008100586050A CN200810058605A CN101305775A CN 101305775 A CN101305775 A CN 101305775A CN A2008100586050 A CNA2008100586050 A CN A2008100586050A CN 200810058605 A CN200810058605 A CN 200810058605A CN 101305775 A CN101305775 A CN 101305775A
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Abstract
A steam-boiler food relates to a food cooked with a steam boiler. The soup cooked with the steam boiler is poured into food for eating. The material for preparing the soup mainly comprises the components by weight percentage: 5wt%-40wt% of animal meat, 2wt%-10wt% of accessories and water in balancing amount. The amount of the soup can be randomly controlled in the steam-boiler food prepared by the method of the invention, and can be reduced under the condition that nutritional ingredients are ensured, thus avoiding waste and greatly reducing the cost. The soup cooked with the steam boiler is not boiled on the open fire, thus ensuring the thick taste and the original taste and flavor as well as the nutrition.
Description
Technical field
The present invention relates to a kind of food, the food that particularly a kind of steam-boiler is cooked.
Background technology
Rice noodles are approved by increasing people that as the distinctive a kind of special local food in Yunnan what the eating method of rice noodles was general comparatively famous is exactly pannikin rice noodles and crossing-over bridge rice noodles.Crossing-over bridge rice noodles is with aquatic foods, scald, delicious, taste lubrication and being celebrated, crossing-over bridge rice noodles is generally stewed soup with chicken at present, then boiling hot chicken soup is contained in the very big bowl, adding corresponding seasoning matter according to own needs for the consumer eats, also have chicken soup placed to reburn in the marmite to boiling hot rear end and give the consumer, batching and auxiliary material will be poured in the soup before the consumer is edible, particularly auxiliary materials of some lifes can only be cooked by scalding with the temperature of soup and eat, temperature owing to soup in the process of scalding descends, can not guarantee that the batching and the auxiliary material of giving birth to are ripe fully, bring hidden danger for consumer's health, simultaneously, because the auxiliary material of crossing-over bridge rice noodles need lean on the temperature of soup to cook by scalding, so the deal of soup is more, on the one hand, general consumer is difficult to soup is all finished off, cause waste, on the other hand, the amount of soup is many, has increased operator's cost, the quality of soup can not get guaranteeing, in addition, noodles, the preparation method of food such as bait silk is also the same with rice noodles edible, exists same hidden danger and defective.In today that quality of life improves day by day, require tradition and development high unity, pursue novel taste and the abundanter nutrition of picked-up and be one of key factor that tradition continued.
Summary of the invention
Purpose of the present invention is intended to overcome the defective of prior art, and a kind of soup delicate flavour U.S. is provided, and nutritious steam-boiler food.
Steam-boiler food of the present invention is the soup stock of steam-boiler preparation to be poured in the food eat, and the material of preparation steam-boiler soup stock is mainly animal flesh, auxiliary material and water, and their percentage by weight is: the animal flesh of 5-40%, the water of 2-10% auxiliary material and surplus.
Described animal flesh is a kind of in chicken, pork, beef, mutton, donkey meat, duck, goose and the seafood or more than two kinds.
Described auxiliary material is one or two or more kinds in matsutake, chicken fir, Lactarius volemus Fr, pixie stool, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, hickory chick, ferfas and the vegetables.
Described food is a kind of in rice noodles, noodles, the bait silk.
Steam-boiler food of the present invention, its soup stock preparation method is:
A. animal flesh is gone into boiling water and is quick-boiled, and filters moisture content;
The animal flesh of b. quick-boiling is invested in the steam-boiler, adds boiling water after boiling 5-10 minute, continues boiling more than 50 minutes, adds auxiliary material again;
C. auxiliary material is added in the steam-boiler and animal flesh together boiling 5-15 minute;
D. add flavoring, promptly get the steam-boiler soup stock;
E. the steam-boiler soup stock for preparing is poured in the bowl that fills food and batching, food is soaked fully, get steam-boiler food.
Steam-boiler food of the present invention is that the higher animal flesh of wild bacterium that delicious flavour, nutritious chicken fir etc. is delicious and nutritive value is boiled soup jointly, makes the more delicious taste, good to eat, nutritious of soup stock.The soup stock of food is to adopt the steam-boiler boiling to form, material in the steam-boiler is to rely on steam to boil fully, when having preserved the material delicious flavour, also guaranteed to contain in the soup stock rich nutrient contents effectively, simultaneously on the basis of traditional crossing-over bridge rice noodles, anti-its road and going, change crossing-over bridge rice noodles food and auxiliary material are poured into the way of cooking food and auxiliary material in the soup with Tang Wen by scalding, but after auxiliary material put into steam-boiler earlier and boils, seasoning is poured in the bowl again, make food be soaked among the soup stock fully, fundamentally having stopped auxiliary material can not be ripe fully and the healthy hidden danger that causes, also overcome simultaneously crossing-over bridge rice noodles owing to will cook food by scalding with the temperature of soup, Tang Wen is higher, easy defective of scalding, and the soup amount of crossing-over bridge rice noodles is bigger, cause bigger waste, simultaneously, some businessmans are in order to reduce cost, and the quality of soup just can not get guaranteeing, and the steam-boiler food that adopts method of the present invention to prepare, the amount of soup can arbitrarily be controlled, and under the condition that guarantees nutritional labeling, has reduced the soup amount, be difficult for causing waste, thereby greatly reduce cost, the soup stock of steam-boiler preparation is not that naked light is hotted plate and got, and taste is honest, promptly guarantee genuineness, also guaranteed nutritious tonifying.In addition, the present invention also can be according to consumer's individual requirement, add different auxiliary materials, strengthen the selection of consumer individual taste, more press close to the consumption demand of consumption, make these traditional cuisines of rice noodles inject new culture and accumulate flavor that the beautiful marrow of succession tradition has promoted the culture that takes care of health of traditional cuisines.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment, but be not limited to embodiment.
Embodiment 1
Steam-boiler food of the present invention, with percentage by weight is that 30% band bone chicken is quick-boiled in boiling water, elimination water then, place the steam-boiler boiling after 5 minutes in the chicken after filtering, the percentage by weight that adds is 65% boiling water, continues boiling 55 minutes, and then is that 5% chicken fir, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb and ferfas join in the steam-boiler and together boiling of chicken with percentage by weight, boiling adds flavorings such as salt, the steam-boiler soup stock that must prepare after 15 minutes; The steam-boiler soup stock for preparing is poured in the bowl of batchings such as filling rice noodles and green onion, caraway, ginger, food is soaked by soup stock fully, promptly get the casserole of chicken rice noodles.
Embodiment 2
A kind of steam-boiler food, with percentage by weight is that 40% goose places boiling water to quick-boil, elimination moisture content then, goose after the filtration was put into the steam-boiler boiling after 10 minutes, the adding percentage by weight is 58% boiling water, continue boiling after 60 minutes, the adding percentage by weight is 2% matsutake, pixie stool and vegetables and together boiling of goose, boiling adds flavorings such as salt after 5 minutes, the steam-boiler soup stock is standby, standby steam-boiler soup stock is poured in the bowl of batchings such as filling noodles and green onion, caraway, ginger, food is soaked by soup stock fully, promptly get steam-boiler goose noodles.
Embodiment 3
Steam-boiler food of the present invention, percentage by weight is 20% pork, chicken and abalone, sea cucumber and peeled shrimp are put into boiling water and are quick-boiled, elimination moisture content, pork after filtering and chicken boiling added 78% boiling water after 8 minutes, continue boiling 40 minutes, again with abalone, sea cucumber and peeled shrimp place steam-boiler, with chicken, the common boiling of pork is after at least 15 minutes, it with percentage by weight 2% matsutake, the chicken fir, Lactarius volemus Fr, pixie stool, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, hickory chick, ferfas and vegetables, join together boiling in the steam-boiler, after the boiling 13 minutes, after the flavorings such as adding salt, the steam-boiler soup stock is standby; Standby steam-boiler soup stock is poured in the bowl of batchings such as filling bait silk and green onion, caraway, ginger, food is soaked by soup stock fully, promptly get steam-boiler seafood bait silk.
Embodiment 4
Casserole of chicken food of the present invention, it with percentage by weight 5% the flesh of fish, crab, a kind of in the seafood such as sea cucumber and abalone put into the steam-boiler boiling 5 minutes, add 92% boiling water afterwards again and continue boiling 30 minutes, again with 3% matsutake, the chicken fir, Lactarius volemus Fr, pixie stool, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, hickory chick, ferfas and vegetables are put into the common boiling of steam-boiler at least 15 minutes, after individual taste adding flavoring, promptly get seafood soup seasonings, seafood soup seasonings is poured into fills meal and green onion, caraway, in the bowl of batching such as ginger, food is soaked by soup stock fully, promptly get steam-boiler seafood meal.
Embodiment 5
Steam-boiler food of the present invention, with percentage by weight 30% beef, mutton, donkey meat, a kind of boiling water of putting in the animal flesh such as duck is quick-boiled, after filtering moisture content, placed the steam-boiler boiling 6 minutes, adding percentage by weight and be 62% boiling water adds in the steam-boiler and continues boiling, add 8% matsutake afterwards again, the chicken fir, Lactarius volemus Fr, pixie stool, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, the common boiling of hickory chick and ferfas at least 15 minutes, after individual taste adding flavoring, promptly get the steam-boiler soup stock, the steam-boiler soup stock is poured into fills rice noodles and green onion, caraway, in the bowl of batching such as ginger, food is soaked by soup stock fully, promptly get the steam-boiler rice noodles.
Claims (5)
1, a kind of steam-boiler food is the soup stock of steam-boiler preparation to be poured in the food eat, and it is characterized in that the material of preparation steam-boiler soup stock is mainly animal flesh, auxiliary material and water, and their percentage by weight is: the animal flesh of 5-40%, the water of 2-10% auxiliary material and surplus.
2, steam-boiler food according to claim 1 is characterized in that, described animal flesh is a kind of in chicken, pork, beef, mutton, donkey meat, duck, goose and the seafood or more than two kinds.
3, steam-boiler food according to claim 1 is characterized in that, described auxiliary material is one or two or more kinds in matsutake, chicken fir, Lactarius volemus Fr, pixie stool, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, hickory chick, ferfas and the vegetables.
A. animal flesh is gone into boiling water and is quick-boiled, and filters moisture content;
The animal flesh of b. quick-boiling places steam-boiler, adds entry after boiling 5-10 minute, continues boiling more than 50 minutes, adds auxiliary material again;
C. auxiliary material is added in the steam-boiler and animal flesh together boiling 5-15 minute;
D. add flavoring, promptly get the steam-boiler soup stock;
E. the steam-boiler soup stock for preparing is poured in the bowl that fills food and batching, gets steam-boiler food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100586050A CN101305775A (en) | 2008-07-01 | 2008-07-01 | Steam-boiler food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100586050A CN101305775A (en) | 2008-07-01 | 2008-07-01 | Steam-boiler food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101305775A true CN101305775A (en) | 2008-11-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100586050A Pending CN101305775A (en) | 2008-07-01 | 2008-07-01 | Steam-boiler food |
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| CN (1) | CN101305775A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835672A (en) * | 2012-08-12 | 2012-12-26 | 云南松篁商贸有限责任公司 | Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment |
| CN106805096A (en) * | 2017-02-06 | 2017-06-09 | 云南连云宾馆 | A kind of preparation method of steam-boiler crossing-over bridge rice noodles |
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
-
2008
- 2008-07-01 CN CNA2008100586050A patent/CN101305775A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835672A (en) * | 2012-08-12 | 2012-12-26 | 云南松篁商贸有限责任公司 | Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment |
| CN106805096A (en) * | 2017-02-06 | 2017-06-09 | 云南连云宾馆 | A kind of preparation method of steam-boiler crossing-over bridge rice noodles |
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
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Open date: 20081119 |