CN102783658A - Method for processing food materials - Google Patents
Method for processing food materials Download PDFInfo
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- CN102783658A CN102783658A CN2012102619394A CN201210261939A CN102783658A CN 102783658 A CN102783658 A CN 102783658A CN 2012102619394 A CN2012102619394 A CN 2012102619394A CN 201210261939 A CN201210261939 A CN 201210261939A CN 102783658 A CN102783658 A CN 102783658A
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Abstract
The embodiment of the invention discloses a method for processing food materials. The method comprises the following steps that a first number of pig feet are placed into a container; auxiliary materials are placed into the container; a second amount of soup-stock is placed into the container; the container is heated by soft fire for a first time; and the container is heated for a second time by strong fire. The method for processing food materials in the embodiment of the invention has the advantages that the operation is simple, and in addition, the taste of the obtained finished product food materials is fresh and delicious.
Description
Technical field
The present invention relates to a kind of method of handling food materials.
Background technology
The processing and the daily life of food materials are closely related.But the method more complicated of common processing food materials is loaded down with trivial details, and the food materials finished product that will obtain delicious flavour difficulty relatively.
Summary of the invention
The method that the purpose of this invention is to provide a kind of processing food materials of the simple to operate and finished product food materials delicious flavour that obtains.
The disclosed technical scheme of the embodiment of the invention comprises:
A kind of method of handling food materials is characterized in that, comprising: the pig's feet of in container, putting into first quantity; In said container, put into auxiliary material; In said container, put into the soup-stock of second determined number; With the little fire heating said container very first time; Heat said second time of container with big fire.
Further, said first quantity is 5.75 kilograms to 6 kilograms.
Further, said second quantity is 4.5 kilograms to 5 kilograms.
Further, the said very first time is 2.5 hours.
Further, said second time is 0.5 hour.
Further, said auxiliary material comprises: dry reed leaf, chilli, anise, cassia bark, cardamom, chive, old ginger, yellow rice wine, spiced poor oil, old soy sauce, dark soy sauce, chickens' extract and white sugar.
Further, said dry reed leaf is 10, and said chilli is 4; Said anise is 1, and said cassia bark is 1, and said cardamom is 4; Said yellow rice wine is 250 grams, and the poor oil of said spices is 75 to 100 grams, and said old soy sauce is 30 grams; Said dark soy sauce is 4 grams, and said chickens' extract is 3 grams, and said white sugar is 75 to 100 grams.
Further, said yellow rice wine is 3 years old yellow rice wine.
The method of the processing food materials in the embodiment of the invention, simple to operate, and the finished product food materials delicious flavour that obtains.
Description of drawings
Fig. 1 is the schematic flow sheet of method of the processing food materials of one embodiment of the invention.
The specific embodiment
As shown in Figure 1, in the one embodiment of the invention, a kind of method of handling food materials comprises step 10, step 20, step 30, step 40 and step 50.
Step 10: the pig's feet of in container, putting into first quantity;
Container can be the container of food materials of boiling being used to of using always, such as various suitable pots or the like.The quantity of pig's feet (i.e. this first quantity) can confirm according to actual needs, such as, can be five, each weight is 1.15 to 1.2 kilograms.That is to say that this first quantity can be 5.75 kilograms to 6 kilograms.Certainly, also can be other quantity that is fit to.Pig's feet can be the processing of having passed through early stage, such as unhairing, cleaning or the like.
Step 20: in container, put into auxiliary material;
In the embodiment of the invention, auxiliary material can comprise dry reed leaf, chilli, anise, cassia bark, cardamom, chive, old ginger, yellow rice wine, spiced poor oil, old soy sauce, dark soy sauce, chickens' extract and white sugar.The concrete quantity of each auxiliary material can be confirmed according to actual needs.
For example, among the embodiment, in this auxiliary material, dry reed leaf is 10, and chilli is 4; Anise is 1, and cassia bark is 1 of little finger size, and cardamom is 4, and yellow rice wine is 250 grams, and spiced poor oil is 75 to 100 grams; Old soy sauce is 30 grams, and dark soy sauce is 4 grams, and chickens' extract is 3 grams, and white sugar is 75 to 100 grams.
Among the embodiment, yellow rice wine can be 3 years old yellow rice wine.
Step 30: the soup-stock of in container, putting into second quantity;
Soup-stock can be the soup-stock of using always for cooking.The amount of soup-stock can be confirmed according to the quantity of pig's feet.For example, among the embodiment, the amount of soup-stock (i.e. second quantity) can be 4.5 kilograms to 5 kilograms.
Step 40: the little fiery heating container very first time;
After in container, having added pig's feet, auxiliary material and soup-stock, can begin heating container.In the step 40, with little fiery heating container.Here " little fire " is meant little fire usually said in the culinary art.Can be 2.5 hours heat time heating time, and promptly this very first time can be 2.5 hours.
Step 50: second time of big fire heating container;
,, change into big fire and continue heating container after the very first time at the medium and small fiery heating container of step 40 in step 50.Here " big fire " is meant big fire usually said in the culinary art.Can be 0.5 hour heat time heating time, and promptly this second time can be 0.5 hour.
Subsequently, the food materials in the container being received juice takes the dish out of the pot and gets final product.
The method of the processing food materials in the embodiment of the invention, simple to operate, and the finished product food materials delicious flavour that obtains.
More than describe the present invention through concrete embodiment, but the present invention is not limited to these concrete embodiment.It will be understood by those skilled in the art that and to make various modifications to the present invention, be equal to replacement, change or the like that these conversion all should be within protection scope of the present invention as long as do not deviate from spirit of the present invention.In addition, above many places described " embodiment " representes various embodiment, can certainly be with its all or part of being combined among the embodiment.
Claims (8)
1. a method of handling food materials is characterized in that, comprising:
In container, put into the pig's feet of first quantity;
In said container, put into auxiliary material;
In said container, put into the soup-stock of second determined number;
With the little fire heating said container very first time;
Heat said second time of container with big fire.
2. the method for claim 1, it is characterized in that: said first quantity is 5.75 kilograms to 6 kilograms.
3. the method for claim 1, it is characterized in that: said second quantity is 4.5 kilograms to 5 kilograms.
4. the method for claim 1, it is characterized in that: the said very first time is 2.5 hours.
5. the method for claim 1, it is characterized in that: said second time is 0.5 hour.
6. the method for claim 1, it is characterized in that: said auxiliary material comprises: dry reed leaf, chilli, anise, cassia bark, cardamom, chive, old ginger, yellow rice wine, spiced poor oil, old soy sauce, dark soy sauce, chickens' extract and white sugar.
7. method as claimed in claim 6 is characterized in that: said dry reed leaf is 10, and said chilli is 4; Said anise is 1, and said cassia bark is 1, and said cardamom is 4; Said yellow rice wine is 250 grams, and the poor oil of said spices is 75 to 100 grams, and said old soy sauce is 30 grams; Said dark soy sauce is 4 grams, and said chickens' extract is 3 grams, and said white sugar is 75 to 100 grams.
8. method as claimed in claim 6 is characterized in that: said yellow rice wine is 3 years old yellow rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102619394A CN102783658A (en) | 2012-07-27 | 2012-07-27 | Method for processing food materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102619394A CN102783658A (en) | 2012-07-27 | 2012-07-27 | Method for processing food materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102783658A true CN102783658A (en) | 2012-11-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102619394A Pending CN102783658A (en) | 2012-07-27 | 2012-07-27 | Method for processing food materials |
Country Status (1)
| Country | Link |
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| CN (1) | CN102783658A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932137A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Natural seasoning |
-
2012
- 2012-07-27 CN CN2012102619394A patent/CN102783658A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932137A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Natural seasoning |
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| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Wei Sikan Document name: Notification of before Expiration of Request of Examination as to Substance |
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| DD01 | Delivery of document by public notice |
Addressee: Wei Sikan Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121121 |