CN102948834A - Preparation method of lotus root and rib soup - Google Patents
Preparation method of lotus root and rib soup Download PDFInfo
- Publication number
- CN102948834A CN102948834A CN2011102497848A CN201110249784A CN102948834A CN 102948834 A CN102948834 A CN 102948834A CN 2011102497848 A CN2011102497848 A CN 2011102497848A CN 201110249784 A CN201110249784 A CN 201110249784A CN 102948834 A CN102948834 A CN 102948834A
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- CN
- China
- Prior art keywords
- chop
- lotus root
- lotus
- preparation
- rib soup
- 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.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 16
- 235000014347 soups Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims abstract description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 2
- 244000213382 Nymphaea lotus Species 0.000 abstract 2
- 235000010710 Nymphaea lotus Nutrition 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of lotus root and rib soup. The lotus root and rib soup is mainly prepared by the raw materials such as white lotus roots, refined salt, shredded shallots and gingers, monosodium glutamate, yellow wine, shallot sections, and ribs. According to the preparation method, the technology is unique and the configuration reasonable; and the lotus root and rib soup is mild in taste, rich in nutrition, and suitable for people of all ages; and the lotus roots are special local white lotus roots which are slightly sweet and crisp, tasty and refreshing, and can be eaten without being cooked or can serve as vegetable; and the lotus root and rib soup is extremely high in medicinal value, can enhance the physique and resist ageing, and brings high nutritive value to a human body.
Description
Affiliated technical field:
The present invention relates to a kind of preparation method of pork chop soup with lotus root.
Summary of the invention:
The present invention relates to a kind of preparation method of novel pork chop soup with lotus root, choice materials, the batching complete, tasty and delicious, nutritious.The finished product outward appearance is vivid, moderately salted, contains rich in protein, vitamin, and especially it has high medical value, is one of first-selection of entertaining relatives and friends;
Material mixture ratio:
The present invention is mainly made by the material of following proportioning:
Rhizoma Saururi 750g refined salt 7g
Green onion shredded ginger 15g monosodium glutamate 3g
Onion parts 50g yellow rice wine 6g
Chop 750g Chinese prickly ash 5g
Preparation method:
The pig rib clears wash clean, cuts into the segment about 6cm.It is clean that lotus rhizome goes the base of a fruit to cut away half, and is cut into the approximately piece of 6cm again;
The chop section is put into boiling water float boiling hotly, skim the blood foam after the boiling, repeatedly several times until there is not the blood foam to emerge, pulls chop out and drain;
The chop section is put into slaughterhouse, and with onion parts, ginger splices and cooking wine, more than half pot warm water covers tightly, and big fire is boiled, boils 15 minutes;
Boil, put into the lotus rhizome piece, pot cover is covered tightly, the little fire of rear furnishing is boiled in big fire, stewes 1 hour;
Stew in the good pork chop soup with lotus root and call in salt, pepper powder gets final product.Attention salt will just be put at last, according to voluntarily seasoning of taste;
The present invention has the following advantages:
1, nutritious, delicate mouthfeel, moderately salted, all-ages;
2, Pig spareribs also contains a large amount of calcium phosphate, ossein, osseomucoid etc. except containing albumen, fat, vitamin, can be child and old man and provides calcareous;
3, Rhizoma Saururi is again the lotus dish, and is little sweet and crisp, very tasty and refreshing, can eat raw also and can cook, and medical value is quite high, is old young women and children, the first-class nutritional supplement of valetudinarian.
Claims (2)
1. the present invention is mainly made by the material of following proportioning:
Rhizoma Saururi 750g refined salt 7g
Green onion shredded ginger 15g monosodium glutamate 3g
Onion parts 50g yellow rice wine 6g
Chop 750g Chinese prickly ash 5g.
2. its preparation method of material mixture ratio according to claim 1 is:
The pig rib clears wash clean, cuts into the segment about 6cm;
It is clean that lotus rhizome goes the base of a fruit to cut away half, and is cut into the approximately piece of 6cm again;
The chop section is put into boiling water float boiling hotly, skim the blood foam after the boiling, repeatedly several times until there is not the blood foam to emerge, pulls chop out and drain;
The chop section is put into slaughterhouse, and with onion parts, ginger splices and cooking wine, more than half pot warm water covers tightly, and big fire is boiled, boils 15 minutes;
Boil, put into the lotus rhizome piece, pot cover is covered tightly, the little fire of rear furnishing is boiled in big fire, stewes 1 hour;
Stew in the good pork chop soup with lotus root and call in salt, pepper powder gets final product;
Attention salt will just be put at last, according to voluntarily seasoning of taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102497848A CN102948834A (en) | 2011-08-29 | 2011-08-29 | Preparation method of lotus root and rib soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102497848A CN102948834A (en) | 2011-08-29 | 2011-08-29 | Preparation method of lotus root and rib soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948834A true CN102948834A (en) | 2013-03-06 |
Family
ID=47758660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102497848A Pending CN102948834A (en) | 2011-08-29 | 2011-08-29 | Preparation method of lotus root and rib soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948834A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN104187896A (en) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Lotus root and pig bone blood supplementing soup |
| CN105211966A (en) * | 2015-09-17 | 2016-01-06 | 合肥微信片农业科技有限公司 | A kind of stem of noble dendrobium rib soup |
-
2011
- 2011-08-29 CN CN2011102497848A patent/CN102948834A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103783589B (en) * | 2014-02-25 | 2015-09-09 | 湖北工业大学 | A kind of broth lotus root pumpkin paste and preparation method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN104187896A (en) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Lotus root and pig bone blood supplementing soup |
| CN105211966A (en) * | 2015-09-17 | 2016-01-06 | 合肥微信片农业科技有限公司 | A kind of stem of noble dendrobium rib soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130306 |