CN103892368A - Secret seafood-flavored spicy string soup base and preparation method thereof - Google Patents
Secret seafood-flavored spicy string soup base and preparation method thereof Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses secret seafood-flavored spicy string soup base which is prepared from the following raw materials in parts by weight: 30-40 parts of chili oil, 10-14 parts of sesame oil, 10-12 parts of dry chili seeds, 20-24 parts of peppers, 40-50 parts of crab shells, 60-80 parts of cocktail shrimps, 20-25 parts of oyster sauce, 20-24 parts of oyster meat, 8-12 parts of white spirit, 25-30 parts of apple vinegar, 10-14 parts of white granulated sugar, 8-15 parts of salt, 12-15 parts of ginger, 6-9 parts of medlar, 10-14 parts of salvia milliorrhiza tablets, 8-12 parts of apricot kernels, 12-14 parts of chrysanthemum coronarium, 3-4 parts of folium artemisiae argyi, 5-8 parts of fermented bean curd, 180-250 parts of black carp heads, 4-5 parts of aids and 900-1200 parts of water. The seafood-flavored spicy string soup base is delicious in seafood flavor and is loved by a large number of people; seafood is expensive to individually eat and easily causes regurgitation or allergy when being overeaten; the seafood-flavored spicy string soup base has the characteristics that the seafood is prepared into soup, the taste can be preserved and reutilized, the soup can be used for preparing spicy string or hotpot base and boiling vegetables and bean products, and fruit and vegetable food can be mingled with the umami and is excellent in mouth feel.
Description
Technical field
The invention relates to spicy string soup stock of a kind of secret seafood taste and preparation method thereof, belong to the technology field of spicy string in food.
Background technology
Spicy string, is referred to as again spicy soup or string flavour passage.As its name suggests, stringing not only fiber crops but also the peppery delicious snack string that facilitate that a person sponging on an aristocrat takes food exactly with bamboo let, is the most popular embodiments of grass roots cuisines.
Spicy string, is referred to as again spicy soup or string flavour passage.Concrete differentiation mode be with poach be spicy soup, what baking oven was roasting cry goes here and there flavour passage, fried is spicy string.As its name suggests, stringing not only fiber crops but also the peppery delicious snack string that facilitate that a person sponging on an aristocrat takes food exactly with bamboo let, is the most popular embodiments of grass roots cuisines.Spicy string is popular in Sichuan and two places, Chongqing the earliest, but along with the transition in epoch, spicy string relies on unique glamour and distinct characteristic to be dispersed throughout national numerous cities, as long as can say that just there is the existence of spicy string in people's place, even to a certain extent, spicy string has become the representative of Sichuan taste.
The food variety that can be worn by spicy string is a lot: meat dish, vegetable dish, birds, beasts and eggs, seafood ... every thing of eating that can string together will not leak.Walk the streets and lanes in city, the spicy string shop that is seen everywhere big and small, the bamboo let of short square table, taboret and reeky one pot of red soup and that large handle of red paint has just formed the special scape in street corner, city.Stroll tiredly, at will come into a spicy string shop, the string string with aftertaste of uniqueness go here and there, paid, sits down, enjoys to point; Feel peppery, also can take one glass of sweet mung bean soup, drink flatly, what happy.
Summary of the invention
The spicy string soup stock of a kind of secret seafood taste, is characterized in that being made up of the raw material of following weight portion: chilli oil 30 ~ 40, sesame oil 10 ~ 14, chilli 10 ~ 12, Chinese prickly ash 20 ~ 24, crab shell 40 ~ 50, chicken tail shrimp 60 ~ 80, oyster sauce 20 ~ 25, oyster meat 20 ~ 24, liquor 8 ~ 12, apple vinegar 25 ~ 30, white granulated sugar 10 ~ 14, salt 8 ~ 15, ginger 12 ~ 15, matrimony vine 6 ~ 9, Danshen Tablets 10 ~ 14, almond 8 ~ 12, crowndaisy chrysanthemum 12 ~ 14, tarragon 3 ~ 4, fermented bean curd 5 ~ 8, black carp 180 ~ 250, auxiliary agent 4 ~ 5, water 900 ~ 1200; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5, Semen Lagenariae sicerariae 5.5 ~ 6.5, Radix Folium Allii tuberosi 2 ~ 4, mulberry leaf 4 ~ 5.5, common adenostema herb 8 ~ 10, rhizoma atractylodis 2.5 ~ 4, golden cypress 4 ~ 6, luffa 2 ~ 3, smear tea 10 ~ 15; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.
A preparation method for the spicy string soup stock of secret seafood taste, is characterized in that comprising following step:
(1) crab shell is battered down and is broken into pieces, by chicken tail shrimp and black carp head process clean after and oyster meat, crab shell mix, pour apple vinegar, liquor into, standing 20 ~ 25min;
(2) different materials after leaving standstill (1) Suo Shu is put into stainless-steel pan, add Danshen Tablets, almond, crowndaisy chrysanthemum, tarragon, ginger, matrimony vine, salt, auxiliary agent and water, continue to boil approximately 40 ~ 50min and become white pulpous state to soup juice after boiling, filter soup juice is also preserved;
(3) by Chinese prickly ash abrasive dust, obtain (2) described soup juice, continue to boil, add afterwards sesame oil, oyster sauce, chilli oil, chilli, zanthoxylum powder, fermented bean curd and white granulated sugar, stir and evenly mix, treat again to seethe with excitement.
The rare food materials that occur in summary of the invention:
Mountain crow pearl leaf: be leaf or the branch of myrtle Syzygium grijsii, decoct soup and wash or smash deposited, there is effect of removing toxic substances sore, hidroschesis, cure mainly the symptoms such as scald, night sweat.
Semen Lagenariae sicerariae: the annual draft of climbing up by holding on to is the seed of cucurbitaceous plant lagenaria sicerariae, takes ripening fruits after autumn, cuts open and gets seed, dries, has the functions such as clearing heat and detoxicating, swelling and pain relieving; Main pneumonia, acute appendicitis, toothache.
Common adenostema herb: be again adenostemma laveniaKuntze, feverfew perennial herb, infusing drugs in wine or decoct soup use, have except rheumatism, induce sweat, control rheumatism arthralgia, the functions such as diseases caused by external factors.
Rhizoma atractylodis: be the dry rhizome of Atractylis lancea or Atractylis chinensis, be generally wild, composite family perennial vertical herbage; Have drying damp and strengthening spleenly, effect of wines used as antirheumatic, cures mainly damp retention in middle-jiao, chill, pin swelling and pain in knee, the disease such as impotence is soft unable, night blindness yctalopia.
Golden cypress: for the dry bark of Rutaceae, Phellodendron plant wampee or cork tree, can be used as medicine, nature and flavor bitter cold, has heat-clearing and damp-drying drug, purging intense heat is except steaming, effect of detoxification sore treatment, golden cypress is containing main components such as berberines, obakunone, have antibacterial, convergence, anti-inflammatory etc. effect.
Advantage of the present invention: the soup stock that spicy string soup stock of the present invention is a kind of seafood taste, seafood taste is delicious, being subject to a lot of people likes, singly eat no doubt fine, but rather expensive, and seafood eats many easily gastric disorder causing nausea or allergy, feature of the present invention is that it is that seafood is made to soup juice, and with this form, not only taste is preserved, and can reuse, with it do at the bottom of spicy string or hot pot be all better but, with it rinse vegetables, bean product, can allow fruit or vegetable type food be mingled with delicate flavour, excellent taste.
Detailed description of the invention
The spicy string soup stock of a kind of secret seafood taste, is characterized in that being made up of the raw material of following weight portion: chilli oil 30 ~ 40g, sesame oil 10 ~ 14g, chilli 10 ~ 12g, Chinese prickly ash 20 ~ 24g, crab shell 40 ~ 50g, chicken tail shrimp 60 ~ 80g, oyster sauce 20 ~ 25g, oyster meat 20 ~ 24g, liquor 8 ~ 12g, apple vinegar 25 ~ 30g, white granulated sugar 10 ~ 14g, salt 8 ~ 15g, ginger 12 ~ 15g, matrimony vine 6 ~ 9g, Danshen Tablets 10 ~ 14g, almond 8 ~ 12g, crowndaisy chrysanthemum 12 ~ 14g, tarragon 3 ~ 4g, fermented bean curd 5 ~ 8g, black carp 180 ~ 250g, auxiliary agent 4 ~ 5g, water 900 ~ 1200g; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5g, Semen Lagenariae sicerariae 5.5 ~ 6.5g, Radix Folium Allii tuberosi 2 ~ 4g, mulberry leaf 4 ~ 5.5g, common adenostema herb 8 ~ 10g, rhizoma atractylodis 2.5 ~ 4g, golden cypress 4 ~ 6g, luffa 2 ~ 3g, smear tea 10 ~ 15g; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.
A preparation method for the spicy string soup stock of secret seafood taste, is characterized in that comprising following step:
(1) crab shell is battered down and is broken into pieces, by chicken tail shrimp and black carp head process clean after and oyster meat, crab shell mix, pour apple vinegar, liquor into, standing 20 ~ 25min;
(2) different materials after leaving standstill (1) Suo Shu is put into stainless-steel pan, add Danshen Tablets, almond, crowndaisy chrysanthemum, tarragon, ginger, matrimony vine, salt, auxiliary agent and water, continue to boil approximately 40 ~ 50min and become white pulpous state to soup juice after boiling, filter soup juice is also preserved;
(3) by Chinese prickly ash abrasive dust, obtain (2) described soup juice, continue to boil, add afterwards sesame oil, oyster sauce, chilli oil, chilli, zanthoxylum powder, fermented bean curd and white granulated sugar, stir and evenly mix, treat again to seethe with excitement.
Claims (2)
1. the spicy string soup stock of secret seafood taste, is characterized in that being made up of the raw material of following weight portion: chilli oil 30 ~ 40, sesame oil 10 ~ 14, chilli 10 ~ 12, Chinese prickly ash 20 ~ 24, crab shell 40 ~ 50, chicken tail shrimp 60 ~ 80, oyster sauce 20 ~ 25, oyster meat 20 ~ 24, liquor 8 ~ 12, apple vinegar 25 ~ 30, white granulated sugar 10 ~ 14, salt 8 ~ 15, ginger 12 ~ 15, matrimony vine 6 ~ 9, Danshen Tablets 10 ~ 14, almond 8 ~ 12, crowndaisy chrysanthemum 12 ~ 14, tarragon 3 ~ 4, fermented bean curd 5 ~ 8, black carp 180 ~ 250, auxiliary agent 4 ~ 5, water 900 ~ 1200; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5, Semen Lagenariae sicerariae 5.5 ~ 6.5, Radix Folium Allii tuberosi 2 ~ 4, mulberry leaf 4 ~ 5.5, common adenostema herb 8 ~ 10, rhizoma atractylodis 2.5 ~ 4, golden cypress 4 ~ 6, luffa 2 ~ 3, smear tea 10 ~ 15; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.
2. the preparation method of the spicy string soup stock of a kind of secret seafood taste according to claim 1, is characterized in that comprising following step:
(1) crab shell is battered down and is broken into pieces, by chicken tail shrimp and black carp head process clean after and oyster meat, crab shell mix, pour apple vinegar, liquor into, standing 20 ~ 25min;
(2) different materials after leaving standstill (1) Suo Shu is put into stainless-steel pan, add Danshen Tablets, almond, crowndaisy chrysanthemum, tarragon, ginger, matrimony vine, salt, auxiliary agent and water, continue to boil approximately 40 ~ 50min and become white pulpous state to soup juice after boiling, filter soup juice is also preserved;
(3) by Chinese prickly ash abrasive dust, obtain (2) described soup juice, continue to boil, add afterwards sesame oil, oyster sauce, chilli oil, chilli, zanthoxylum powder, fermented bean curd and white granulated sugar, stir and evenly mix, treat again to seethe with excitement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410085466.6A CN103892368A (en) | 2014-03-11 | 2014-03-11 | Secret seafood-flavored spicy string soup base and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410085466.6A CN103892368A (en) | 2014-03-11 | 2014-03-11 | Secret seafood-flavored spicy string soup base and preparation method thereof |
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| CN103892368A true CN103892368A (en) | 2014-07-02 |
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| CN201410085466.6A Pending CN103892368A (en) | 2014-03-11 | 2014-03-11 | Secret seafood-flavored spicy string soup base and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187543A (en) * | 2014-07-12 | 2014-12-10 | 郭玉 | Hot pot bottom material |
| CN104286809A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for fruit and vegetable flavored seafood seasoning |
| CN104522759A (en) * | 2014-11-13 | 2015-04-22 | 黄山学院 | Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof |
| CN104783244A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | Pungent and spicy string soup base and preparation method thereof |
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| CN1260201A (en) * | 1999-09-10 | 2000-07-19 | 张发平 | Chinese preparatory medicine and its preparation method |
| CN101536795A (en) * | 2009-03-11 | 2009-09-23 | 邵长青 | Instant-boiled soup and boiling method thereof |
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| CN103461936A (en) * | 2013-09-18 | 2013-12-25 | 张家港市桃源食品有限公司 | Seafood seasoning |
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2014
- 2014-03-11 CN CN201410085466.6A patent/CN103892368A/en active Pending
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| CN1260201A (en) * | 1999-09-10 | 2000-07-19 | 张发平 | Chinese preparatory medicine and its preparation method |
| CN101536795A (en) * | 2009-03-11 | 2009-09-23 | 邵长青 | Instant-boiled soup and boiling method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187543A (en) * | 2014-07-12 | 2014-12-10 | 郭玉 | Hot pot bottom material |
| CN104286809A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for fruit and vegetable flavored seafood seasoning |
| CN104522759A (en) * | 2014-11-13 | 2015-04-22 | 黄山学院 | Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof |
| CN104783244A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | Pungent and spicy string soup base and preparation method thereof |
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Application publication date: 20140702 |