CN102871091B - 苗家风味腌汤肥肠火锅底料的配制方法 - Google Patents
苗家风味腌汤肥肠火锅底料的配制方法 Download PDFInfo
- Publication number
- CN102871091B CN102871091B CN2012101647005A CN201210164700A CN102871091B CN 102871091 B CN102871091 B CN 102871091B CN 2012101647005 A CN2012101647005 A CN 2012101647005A CN 201210164700 A CN201210164700 A CN 201210164700A CN 102871091 B CN102871091 B CN 102871091B
- Authority
- CN
- China
- Prior art keywords
- soup
- hmong
- flavored
- glutinous rice
- rice cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000005554 pickling Methods 0.000 title abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 210000000936 intestine Anatomy 0.000 title abstract 3
- 241000717679 Mosla Species 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 40
- 210000002429 large intestine Anatomy 0.000 claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 2
- 241000949456 Zanthoxylum Species 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了苗家风味腌汤肥肠火锅底料的配制方法,与食品有关。该方法包括:① 确定原料质量配比;②将五香草剪成小节,用温水泡;花椒用温水浸泡膨胀;备用;③将菜籽油煎好,先后放入花椒、芝麻、生姜、大蒜、甜酒、糍粑辣椒、辣椒面制成红油辣椒,然后放入五香草、八角、小茴香、腌汤、食盐、鸡精、味精、白酒共同熬制,制成汤料;④汤料经过滤、除去粗料,放置冷却;⑤灌装到事先消毒过的包装袋中,抽真空,密封,用紫外线消毒杀菌,得到腌汤肥肠火锅底料产品。本发明将苗家的风味食品制成火锅底料,能够方便地远距离运输,进入城乡人民的生活之中,使各地的人们均能够品尝到苗家独特的风味食品,并从中获益。
Description
技术领域
本发明与食品有关,具体而言,涉及腌制的食品,也涉及火锅底料。
技术背景
腌汤是苗族传统食品之一,它具有腌酸臭香之风味,常年储存,四季食用,可预防多种疾病,可用于腌制蔬菜、炖煮鱼肉、肥肠、肥肠等肉食品。在苗族长年的实际生活中,已经证明腌汤既能帮助消化,降低脂肪,又可消暑解毒,开胃促食,还可防治腹泻;是苗族先辈创造并流传下来的保健食品。腌汤和腌汤菜均具有闻之味怪、食之香浓、回味悠长、久食不厌等特点。腌汤及腌汤菜夏天吃能解暑,冬天吃能解酒,男人吃了强壮身体,女人吃了美容减肥,厌食者吃了增食欲、焕发精神,疲劳者喝了体力恢复快、心爽神怡,小孩吃了少生病、饮食好,老人吃了消化好、能长寿。但原来的苗家腌汤有特殊的臭味,许多人难以接受,不能推而广之,更难登大雅之堂。目前,发明人已经申请了《苗族清香型腌汤的配制方法》、《苗族麦香型腌汤的配制方法》、《苗族糯香型腌汤的配制方法》和《苗族浓香型腌汤的配制方法》的发明专利。这些专利提供了不同香型的腌汤制作技术,解决了腌汤臭味的问题。
腌汤的一大用途是用作火锅底料,即将肥肠、肥肠、辣鸡、老鸭等配成腌汤火锅食用。但是腌汤需要用密封容器储存,携带不方便。将其制成火锅底料并采用软包装,即可使腌汤进入城乡人民的生活之中。然而目前尚未有涉及腌汤肥肠火锅底料的专利技术。
发明内容
本发明的目的在于提供苗家风味腌汤肥肠火锅底料的配制方法,将传统的腌汤制成便于携带的火锅底料,丰富人们的生活、促进人们的健康。
发明人提供的苗家风味腌汤肥肠火锅底料的配制方法包括以下步骤:
① 确定每10包腌汤肥肠火锅底料原料的质量配比为:
菜籽油300g、糍粑辣椒200g、腌汤1000g、甜酒20g、白酒50g、辣椒面100g、生姜50g、大蒜50g、花椒20g、食盐10g、味精3g、鸡精3g、芝麻5g、小茴香8g、五香草10g、桂皮5g、八角5g、 草果5g。
② 将五香草剪成小节,用温水泡;花椒用温水浸泡膨胀;备用;
③ 将菜籽油煎好,先后放入花椒、芝麻、生姜、大蒜、甜酒、糍粑辣椒、辣椒面制成红油辣椒,然后放入五香草、八角、小茴香、腌汤、食盐、鸡精、味精、白酒共同熬制,制成汤料;
④ 汤料经过滤、除去粗料,放置冷却;
⑤ 灌装到事先消毒过的包装袋中,抽真空,密封,用紫外线消毒杀菌,得到腌汤肥肠火锅底料产品。
上述原料中的糍粑辣椒是用红辣椒与大蒜瓣充分捣碎混合的“糍粑”样制品。
上述方法第2步中,所述五香草剪成的小节长度为6~7cm;所述花椒用温水浸泡的时间为10min。
上述方法第3步中,所述共同熬制的时间为14~18min。
上述方法第4步中,所述过滤采用带小孔的漏瓢;所述放置冷却的时间以温度为室温为止。
腌汤肥肠火锅底料的保质期为12个月。
食用方法:猪肥肠洗净去除肥肠上的网油,将肥肠切成片,火锅置于火上,加入开水1500~2000g,将火锅底料开袋放入锅内,也可放入鲜姜片、葱段,食盐大火烧开后用文火熬煮10min即可开涮。本汤底适宜涮食肥肠、牛肉、猪肉、菌菇、蔬菜等。该火锅底料煮出来的肥肠鲜嫩不腻,脆而不绵,汤味飘香四溢。
本发明的苗家风味腌汤肥肠火锅底料的配制方法,将苗家的风味食品制成火锅底料,能够方便地远距离运输,进入城乡人民的生活之中,使各地的人们均能够品尝到苗家独特的风味食品,并从中获益。
具体实施方式
实施例
取菜籽油3000g、糍粑辣椒2000g、腌汤10000g、甜酒200g、白酒500g、辣椒面1000g、生姜500g、大蒜500g、花椒200g、食盐100g、味精30g、鸡精30g、芝麻50g、小茴香80g、五香草100g、桂皮50g、八角 50g、 草果50g。
将五香草剪成长度为6~7cm的小节,用温水泡;花椒用温水浸泡10min至膨胀。将菜籽油煎好,先后放入花椒、芝麻、生姜、大蒜、甜酒、糍粑辣椒、辣椒面制成红油辣椒,然后放入五香草、八角、小茴香、腌汤、食盐、鸡精、味精、白酒共同熬制15min,制成汤料;汤料用带小孔的漏瓢过滤、除去粗料,放置冷却至室温。
灌装到事先消毒过的包装袋中,抽真空,密封,用紫外线消毒杀菌,得到100包腌汤肥肠火锅底料产品。
Claims (4)
1.苗家风味腌汤肥肠火锅底料的配制方法,其特征包括以下步骤:
①确定每10包腌汤肥肠火锅底料原料的质量配比为:
菜籽油300g、糍粑辣椒200g、腌汤1000g、甜酒20g、白酒50g、辣椒面100g、生姜50g、大蒜50g、花椒20g、食盐10g、味精3g、鸡精3g、芝麻5g、小茴香8g、五香草10g、桂皮5g、八角5g、草果5g;所述糍粑辣椒是用红辣椒与大蒜瓣充分捣碎混合的“糍粑”样制品;
②将五香草剪成小节,用温水泡;花椒用温水浸泡膨胀;备用;
③将菜籽油煎好,先后放入花椒、芝麻、生姜、大蒜、甜酒、糍粑辣椒、辣椒面制成红油辣椒,然后放入五香草、八角、小茴香、腌汤、食盐、鸡精、味精、白酒共同熬制,制成汤料;
④汤料经过滤、除去粗料,放置冷却;
⑤灌装到事先消毒过的包装袋中,抽真空,密封,用紫外线消毒杀菌,得到腌汤肥肠火锅底料产品。
2.按照权利要求1所述的方法,其特征在于第2步中,所述五香草剪成的小节长度为6~7cm;所述花椒用温水浸泡的时间为10min。
3.按照权利要求1所述的方法,其特征在于第3步中,所述共同熬制的时间为14~18min。
4.按照权利要求1所述的方法,其特征在于第4步中,所述过滤采用带小孔的漏瓢;所述放置冷却的时间以温度为室温为止。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012101647005A CN102871091B (zh) | 2012-05-25 | 2012-05-25 | 苗家风味腌汤肥肠火锅底料的配制方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012101647005A CN102871091B (zh) | 2012-05-25 | 2012-05-25 | 苗家风味腌汤肥肠火锅底料的配制方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102871091A CN102871091A (zh) | 2013-01-16 |
CN102871091B true CN102871091B (zh) | 2013-06-12 |
Family
ID=47472805
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012101647005A Expired - Fee Related CN102871091B (zh) | 2012-05-25 | 2012-05-25 | 苗家风味腌汤肥肠火锅底料的配制方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102871091B (zh) |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102028178B (zh) * | 2010-12-30 | 2013-05-29 | 成都味在龙腾投资有限责任公司 | 一种火锅底料及其制备方法 |
-
2012
- 2012-05-25 CN CN2012101647005A patent/CN102871091B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN102871091A (zh) | 2013-01-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103766992B (zh) | 一种火锅红酸汤料及其制作方法 | |
JP2003038105A (ja) | 調理済み食品セット | |
CN103393061B (zh) | 一种鸭肉调理品去腥味工艺 | |
CN102511836A (zh) | 一种莲藕猪肉香肠 | |
CN109105777A (zh) | 一种可长时间保存即取即食的熟醉蟹及其制备方法 | |
JP6810485B2 (ja) | 食品組成物、調味料、及びこれらの製造方法 | |
JP7024054B2 (ja) | 容器詰調味用組成物及びその使用並びに容器詰加工食品 | |
CN107259312A (zh) | 一种超高压非热杀菌方便即食藜麦海鲜粥的制备方法 | |
KR101343936B1 (ko) | 닭불고기의 제조 방법 | |
CN102894334B (zh) | 苗家风味腌汤牛杂火锅底料的配制方法 | |
KR101368134B1 (ko) | 신규한 메기 가공방법 | |
CN102871091B (zh) | 苗家风味腌汤肥肠火锅底料的配制方法 | |
KR101752472B1 (ko) | 게장 제조 방법 | |
KR20200095641A (ko) | 닭불고기 제조법 | |
CN110742219A (zh) | 一种肉类与植物类原料为主的混合健康饮料 | |
Corson | Family Living on $500 a Year: A Daily Reference-book for Young & Inexperienced Housewives | |
KR101667201B1 (ko) | 새우장 제조 방법 | |
CN101366536A (zh) | 即食青蟹食品及其加工方法 | |
KR102628815B1 (ko) | 약선 천궁 문어탕 제조 방법 | |
CN204157605U (zh) | 一种和田烤全羊 | |
CN108618070A (zh) | 一种鸡肉味蛇肉酱及其制作方法 | |
CN105520092A (zh) | 一种糖醋蒜泥青辣椒的制作方法 | |
KR102085482B1 (ko) | 돼지곱창 찌개용 양념육 포장셋트 | |
CN106332956A (zh) | 一种香椿的防腐保鲜方法 | |
KR101094145B1 (ko) | 조류알 혼합물 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130612 |