CN103892364A - Method for preparing spinach seafood soup - Google Patents
Method for preparing spinach seafood soup Download PDFInfo
- Publication number
- CN103892364A CN103892364A CN201210597519.3A CN201210597519A CN103892364A CN 103892364 A CN103892364 A CN 103892364A CN 201210597519 A CN201210597519 A CN 201210597519A CN 103892364 A CN103892364 A CN 103892364A
- Authority
- CN
- China
- Prior art keywords
- fresh
- spinach
- pot
- soup
- soy sauce
- 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
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 title claims abstract description 16
- 235000014102 seafood Nutrition 0.000 title claims abstract description 14
- 241000219315 Spinacia Species 0.000 title abstract description 14
- 238000000034 method Methods 0.000 title abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 241000238366 Cephalopoda Species 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 244000042037 Malus x micromalus Species 0.000 abstract 1
- 235000018960 Malus x micromalus Nutrition 0.000 abstract 1
- 241000237536 Mytilus edulis Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 229910052571 earthenware Inorganic materials 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000020638 mussel Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing spinach seafood soup. The spinach seafood soup is characterized by comprising materials, including 100g of spinach, 100g of fresh shrimp meat, 100g of fresh mussel, 100g of fresh squid pieces, 100g of starch, as well as proper amounts of shiitake mushroom, bean vermicelli, salt, aginomoto, weijixian soy sauce, ground pepper and dark soy sauce, and the method comprises the following steps: washing the spinach, putting into an earthenware pot, adding clean water, the salt, the aginomoto, the weijixian soy sauce, the ground pepper and the dark soy sauce, boiling for 10 minutes, pouring the soup into the pot, blending the starch by using clean water, subsequently putting into the pot, putting the fresh shrimp meat, the fresh malus micromalus, the fresh squid pieces, the shiitake mushroom and the vermicelli into the pot completely, and stewing for 25 minutes by a soft fire, so as to obtain the soup. The soup solves the difficulty that conventional seafood soup is low in nutrient component and not delicious in taste and seafood is not chewable, and is applicable to food preparing and drinking.
Description
Technical field
The present invention relates to making food field, is a kind of preparation method of spinach seafood soup specifically.
Background technology
The preparation method of tradition seafood soup is low containing nutritional labeling, and taste is not delicious, does not possess certain head of stinging, taste or too fresh and salty, otherwise tasteless.
Summary of the invention
The present invention, for solving existing traditional seafood soup way, for the problems referred to above, invents a kind of preparation method of spinach seafood soup.
Technical scheme of the present invention is, a kind of preparation method of spinach seafood soup, and its technical scheme special character is:
Material: 100 grams of spinach, 100 grams of fresh shrimps, red 100 grams of fresh sea, 100 grams of Fresh squid's pieces, 100 grams of starch, mushroom, bean vermicelli, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce are each appropriate;
Way: spinach is cleaned and put into that earth pot adds that clear water, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce boil after 10 minutes and pour juice into pot; Starch is also put into pot after tuning to open with clear water; Fresh shrimp, fresh Hai Hong, Fresh squid's piece, mushroom, bean vermicelli are all poured in pot, and young man stewes and boils 25 minutes.
Technique effect
Technique effect of the present invention is, adopts technique scheme, solved in traditional seafood soup lowly containing nutritional labeling, and taste is not delicious, does not possess certain head of stinging, taste or too fresh and salty, or a douceatre difficult problem.Not only can be the vitamin C containing in spinach, carrotene, protein, the mineral matters such as Yi Jitie, calcium, phosphorus extract, and add seafood soup after starch to taste to sting head, and delicate flavour is moderate.
Detailed description of the invention
Prepare in proportion 100 grams of spinach, 100 grams of fresh shrimps, red 100 grams of fresh sea, 100 grams of Fresh squid's pieces, 100 grams of starch, mushroom, bean vermicelli, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce are each appropriate;
Way: spinach is cleaned and put into that earth pot adds that clear water, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce boil after 10 minutes and pour juice into pot; Starch is also put into pot after tuning to open with clear water; Fresh shrimp, fresh Hai Hong, Fresh squid's piece, mushroom, bean vermicelli are all poured in pot, and young man stewes and boils 25 minutes.
Claims (1)
1. a preparation method for spinach seafood soup, is characterized in that:
Material: 100 grams of spinach, 100 grams of fresh shrimps, red 100 grams of fresh sea, 100 grams of Fresh squid's pieces, 100 grams of starch, mushroom, bean vermicelli, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce are each appropriate;
Way: spinach is cleaned and put into that earth pot adds that clear water, salt, monosodium glutamate, taste are extremely fresh, pepper powder, dark soy sauce boil after 10 minutes and pour juice into pot; Starch is also put into pot after tuning to open with clear water; Fresh shrimp, fresh Hai Hong, Fresh squid's piece, mushroom, bean vermicelli are all poured in pot, and young man stewes and boils 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210597519.3A CN103892364A (en) | 2012-12-27 | 2012-12-27 | Method for preparing spinach seafood soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210597519.3A CN103892364A (en) | 2012-12-27 | 2012-12-27 | Method for preparing spinach seafood soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892364A true CN103892364A (en) | 2014-07-02 |
Family
ID=50984192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210597519.3A Pending CN103892364A (en) | 2012-12-27 | 2012-12-27 | Method for preparing spinach seafood soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892364A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772325A (en) * | 2017-10-20 | 2018-03-09 | 刁娅 | A kind of shrimp med preparation method |
-
2012
- 2012-12-27 CN CN201210597519.3A patent/CN103892364A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772325A (en) * | 2017-10-20 | 2018-03-09 | 刁娅 | A kind of shrimp med preparation method |
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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: 20140702 |