CN103202501A - Sour and hot cuttlefish roe soup preparation method - Google Patents
Sour and hot cuttlefish roe soup preparation method Download PDFInfo
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- CN103202501A CN103202501A CN2012100071417A CN201210007141A CN103202501A CN 103202501 A CN103202501 A CN 103202501A CN 2012100071417 A CN2012100071417 A CN 2012100071417A CN 201210007141 A CN201210007141 A CN 201210007141A CN 103202501 A CN103202501 A CN 103202501A
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Abstract
The invention relates to the food field and discloses a sour and hot cuttlefish roe soup preparation method. The method comprises the following steps: boiling an old hen, pork hocks, pork leg stick bones and chicken claws to prepare a clear soup; mincing chicken breast to prepare minced chicken, dumping the minced chicken into the clear soup to prepare a high-grade clear soup; adding white pepper powder and a sour cucumber sauce to adjust in order to prepare a sour and hot high-grade clear soup stock; and putting primarily processed cuttlefish roe slices into the sour and hot high-grade soup stock, carrying out heat insulation for fragrance generation, cooling by allowing the obtained soup to stand, and carrying out freshness keeping packaging. The sour and hot cuttlefish roe soup prepared through the method has the characteristics of fresh, tender, whole, purely white and salt-free cuttlefish roe slices, light yellow color, soft and chewy cuttlefish roes, sour, hot, smooth, fresh, fragrant and mild taste, and clearness. The sour and hot cuttlefish roe soup can be processed after packaging to produce a semi-finished product or a finished product, and can also be used at home or in a hotel.
Description
Technical field
The present invention relates to field of food, specifically the preparation method of Hot and Sour Cuttlefish Roe Soup.
Background technology
Snakehead's egg is not egg, is the ovum body of gland of female inkfish, coastal all products, and method for making is also many.But the picture Hot and Sour Cuttlefish Roe Soup is this with clear soup and it, is that Henan cuisine is exclusive.The flavoring technology of traditional Hot and Sour Cuttlefish Roe Soup is to modulate tart flavour, modulate acid with pepper powder with vinegar, and increase soup juice denseness with starch thicken soup when becoming dish, " Beijing name menu ", the 165th page of way of also having put down in writing this famous dish that China Financial ﹠ Economic Publishing publishes June nineteen ninety.Seasoning is wanted precisely, and is vinegar-pepper thoroughly in the salty aquatic foods, light thoroughly in vinegar-pepper, and assurance good just has deliciousness tasty and refreshing, the effect that taste is moderate.But having, traditional Hot and Sour Cuttlefish Roe Soup food materials snakehead's egg sees that vinegar is sent out puckery, the pepper powder, the soup juice entrance of starch thicken soup of visible powdery stuck with paste the shortcoming that mouth is felt sick of when tasting.On the other hand, be not fit to Hot and Sour Cuttlefish Roe Soup food suitability for industrialized production, that can directly eat in the prior art, this delicious dish is not popularized.
Summary of the invention
The object of the invention is exactly the defective that exists at prior art, and a kind of diet needs that can satisfy the greasy stomach of waking up of modern clearly tasty and refreshing, solution are provided, and forms the preparation method of the Hot and Sour Cuttlefish Roe Soup of industrialization processing and manufacturing.
The present invention is achieved in that
The preparation method of Hot and Sour Cuttlefish Roe Soup, described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 50 ~ 70 parts of chickens, 10 ~ 30 parts on pig pork leg, 5 ~ 20 parts in leg of pork ear of maize bone, 5 ~ 20 parts on chicken pin, 10 ~ 30 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 8 ~ 12 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 ~ 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
20 ~ 40 parts of the snakehead's egg sheets that process are put into soup at the bottom of 150 ~ 250 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
Preferably, in the second step insulating process, adopt the cool-bag of ceramic.
Preferably, described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 50 parts of chickens, 30 parts on pig pork leg, 5 parts in leg of pork ear of maize bone, 20 parts on chicken pin, 30 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 8 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
20 parts of the snakehead's egg sheets that process are put into soup at the bottom of 150 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
Preferably, described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 70 parts of chickens, 10 parts on pig pork leg, 20 parts in leg of pork ear of maize bone, 5 parts on chicken pin, 10 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 12 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
40 parts of the snakehead's egg sheets that process are put into soup at the bottom of 250 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
Preferably, described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 60 parts of chickens, 20 parts on pig pork leg, 10 parts in leg of pork ear of maize bone, 10 parts on chicken pin, 20 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 10 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 ~ 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
30 parts of the snakehead's egg sheets that process are put into soup at the bottom of 200 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
Have according to the Hot and Sour Cuttlefish Roe Soup of method of the present invention preparation that the snakehead's egg sheet is fresh and tender, sheet whole, pure white, no saline taste, the little Huang of color and luster, the soft muscle of snakehead's egg, vinegar-pepper tasty and refreshing, characteristics that aquatic foods perfume is gentle, so clear that you can see the bottom.Fresh-keeping encapsulation back is fit to processing and becomes semifinished or finished goods, also can be at home, the restaurant uses.
The specific embodiment
Embodiment 1:
Present embodiment provides a kind of preparation method of Hot and Sour Cuttlefish Roe Soup, comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 50 parts of chickens, 30 parts on pig pork leg, 5 parts in leg of pork ear of maize bone, 20 parts on chicken pin, 30 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: informal voucher one's old mother chicken is gone to crop, internal organ, tracheae, the apex of the wing, chicken pin, pork rump and lung and washes down blood stains, float with clear water then and made 2 hours; With informal voucher one's old mother chicken, the pig pork leg degree that is put into that blanching in the boiling water to crust tightens, the surface of meat bleaches, clean the filth on blanching raw material surface again with the warm water; Pour clear water in the soup bucket, and will put into the soup bucket through hanging of preliminary treatment clear soup raw material processed, big fire is boiled, casts aside clean floating foam, and then little fire insulation boiled 8 hours, cast aside clean surperficial oil slick, the solid-state surplus material of elimination, clear soup; (2) the meat sieve plate diameter of chicken breast 0.1cm meat grinder is twisted into the meat young pilose antler, be blended into the clear water of the fine and soft deal of 1/3rd chickens, and beat into paste, slowly pour into then and place mao soup stainless steel soup bucket that fills that will boil on the moderate heat, being heated to the chicken young pilose antler floats and gathers caking, soup juice is as clear as crystal to change into little fire, continues taste compound in the insulation lixiviate chicken young pilose antler and adsorption of solid state particulate 2 hours, makes senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
20 parts of the snakehead's egg sheets that process are put into soup at the bottom of 150 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold, add antistaling agent and carry out fresh-keeping encapsulation.
When edible, the Hot and Sour Cuttlefish Roe Soup heating of opening behind the bag is got final product.
Embodiment 2:
Present embodiment provides a kind of preparation method of Hot and Sour Cuttlefish Roe Soup, comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 70 parts of chickens, 10 parts on pig pork leg, 20 parts in leg of pork ear of maize bone, 5 parts on chicken pin, 10 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: informal voucher one's old mother chicken is gone to crop, internal organ, tracheae, the apex of the wing, chicken pin, pork rump and lung and washes down blood stains, float with clear water then and made 2 hours; With informal voucher one's old mother chicken, the pig pork leg degree that is put into that blanching in the boiling water to crust tightens, the surface of meat bleaches, clean the filth on blanching raw material surface again with the warm water; Pour clear water in the soup bucket, and will put into the soup bucket through hanging of preliminary treatment clear soup raw material processed, big fire is boiled, casts aside clean floating foam, and then little fire insulation boiled 12 hours, cast aside clean surperficial oil slick, the solid-state surplus material of elimination, clear soup; (2) the meat sieve plate diameter of chicken breast 0.1cm meat grinder is twisted into the meat young pilose antler, be blended into the clear water of the fine and soft deal of 1/3rd chickens, and beat into paste, slowly pour into then and place mao soup stainless steel soup bucket that fills that will boil on the moderate heat, being heated to the chicken young pilose antler floats and gathers caking, soup juice is as clear as crystal to change into little fire, continues taste compound in the insulation lixiviate chicken young pilose antler and adsorption of solid state particulate 3 hours, makes senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
40 parts of the snakehead's egg sheets that process are put into soup at the bottom of 250 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold, add the fresh-keeping encapsulation of antistaling agent.
When edible, the Hot and Sour Cuttlefish Roe Soup heating of opening behind the bag is got final product.
Embodiment 3:
Present embodiment provides a kind of preparation method of Hot and Sour Cuttlefish Roe Soup, comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 60 parts of chickens, 20 parts on pig pork leg, 10 parts in leg of pork ear of maize bone, 10 parts on chicken pin, 20 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: informal voucher one's old mother chicken is gone to crop, internal organ, tracheae, the apex of the wing, chicken pin, pork rump and lung and washes down blood stains, float with clear water then and made 2 hours; With informal voucher one's old mother chicken, the pig pork leg degree that is put into that blanching in the boiling water to crust tightens, the surface of meat bleaches, clean the filth on blanching raw material surface again with the warm water; Pour clear water in the soup bucket, and will put into the soup bucket through hanging of preliminary treatment clear soup raw material processed, big fire is boiled, casts aside clean floating foam, and then little fire insulation boiled 10 hours, cast aside clean surperficial oil slick, the solid-state surplus material of elimination, clear soup; (2) the meat sieve plate diameter of chicken breast 0.1cm meat grinder is twisted into the meat young pilose antler, be blended into the clear water of the fine and soft deal of 1/3rd chickens, and beat into paste, slowly pour into then and place mao soup stainless steel soup bucket that fills that will boil on the moderate heat, being heated to the chicken young pilose antler floats and gathers caking, soup juice is as clear as crystal to change into little fire, continues taste compound in the insulation lixiviate chicken young pilose antler and adsorption of solid state particulate 2.5 hours, makes senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
30 parts of the snakehead's egg sheets that process are put into soup at the bottom of 200 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold, add the fresh-keeping encapsulation of antistaling agent.
When edible, the Hot and Sour Cuttlefish Roe Soup heating of opening behind the bag is got final product.
More than technical scheme that the embodiment of the invention is provided be described in detail, used specific case herein principle and the embodiment of the embodiment of the invention are set forth, the explanation of above embodiment only is applicable to the principle that helps to understand the embodiment of the invention; Simultaneously, for one of ordinary skill in the art, according to the embodiment of the invention, the part that on the specific embodiment and range of application, all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (5)
1. the preparation method of Hot and Sour Cuttlefish Roe Soup, it is characterized in that: described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 50 ~ 70 parts of chickens, 10 ~ 30 parts on pig pork leg, 5 ~ 20 parts in leg of pork ear of maize bone, 5 ~ 20 parts on chicken pin, 10 ~ 30 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 8 ~ 12 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 ~ 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
20 ~ 40 parts of the snakehead's egg sheets that process are put into soup at the bottom of 150 ~ 250 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
2. the preparation method of Hot and Sour Cuttlefish Roe Soup as claimed in claim 1 is characterized in that: the cool-bag that adopts ceramic in the second step insulating process.
3. the preparation method of Hot and Sour Cuttlefish Roe Soup as claimed in claim 1 or 2, it is characterized in that: described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 50 parts of chickens, 30 parts on pig pork leg, 5 parts in leg of pork ear of maize bone, 20 parts on chicken pin, 30 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 8 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
20 parts of the snakehead's egg sheets that process are put into soup at the bottom of 150 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
4. the preparation method of Hot and Sour Cuttlefish Roe Soup as claimed in claim 1 or 2, it is characterized in that: described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 70 parts of chickens, 10 parts on pig pork leg, 20 parts in leg of pork ear of maize bone, 5 parts on chicken pin, 10 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 12 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
40 parts of the snakehead's egg sheets that process are put into soup at the bottom of 250 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
5. the preparation method of Hot and Sour Cuttlefish Roe Soup as claimed in claim 1 or 2, it is characterized in that: described method comprises the steps:
(1) preparation of clear soup and end soup:
Raw material is formed and weight portion: 60 parts of chickens, 20 parts on pig pork leg, 10 parts in leg of pork ear of maize bone, 10 parts on chicken pin, 20 parts of Fresh Grade Breast, clear water;
The preparation method: (1) hangs clear soup processed: behind chicken, the clean blanching of pig pork leg rinsing, put into the soup bucket that 150 ~ 250 parts of clear water are housed, boiled after, little fire insulation boiled 10 hours, the solid-state surplus material of elimination, clear soup; (2) pour clear water into after Fresh Grade Breast is rubbed, stir into pasty state, join in the above-mentioned clear soup, be heated to chicken Rong caking after, continue heating 2 ~ 3 hours, make senior clear soup; (3) in senior clear soup, put into the end soup that above-mentioned pepper powder and spicy cucumber juice are modulated into Hot and Sour Cuttlefish Roe Soup;
(2) Hot and Sour Cuttlefish Roe Soup is made
30 parts of the snakehead's egg sheets that process are put into soup at the bottom of 200 parts of insulation 80 ~ 95 degree, be incubated 10 ~ 20 minutes;
(3) treat that above-mentioned semi-finished product dry in the air after the cold fresh-keeping encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100071417A CN103202501A (en) | 2012-01-11 | 2012-01-11 | Sour and hot cuttlefish roe soup preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100071417A CN103202501A (en) | 2012-01-11 | 2012-01-11 | Sour and hot cuttlefish roe soup preparation method |
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| CN103202501A true CN103202501A (en) | 2013-07-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104997078A (en) * | 2015-08-05 | 2015-10-28 | 大连岭前农业专业合作社 | Compound quail egg soup manufacturing method |
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| CN85102465A (en) * | 1985-04-01 | 1986-09-24 | 山东省水产供销公司日照县公司 | The manufacture craft of snakehead's egg |
| CN101978893A (en) * | 2009-11-02 | 2011-02-23 | 潘永明 | Cuttlefish mate nutrition powder and preparation method thereof |
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2012
- 2012-01-11 CN CN2012100071417A patent/CN103202501A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85102465A (en) * | 1985-04-01 | 1986-09-24 | 山东省水产供销公司日照县公司 | The manufacture craft of snakehead's egg |
| CN101978893A (en) * | 2009-11-02 | 2011-02-23 | 潘永明 | Cuttlefish mate nutrition powder and preparation method thereof |
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| 中华美食文化栏目组: "《满汉全席第5辑》", 31 January 2009, 山东科学技术出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104997078A (en) * | 2015-08-05 | 2015-10-28 | 大连岭前农业专业合作社 | Compound quail egg soup manufacturing method |
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Application publication date: 20130717 |