CN103932313A - Production method of three-delicacy paste - Google Patents
Production method of three-delicacy paste Download PDFInfo
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- CN103932313A CN103932313A CN201310020848.6A CN201310020848A CN103932313A CN 103932313 A CN103932313 A CN 103932313A CN 201310020848 A CN201310020848 A CN 201310020848A CN 103932313 A CN103932313 A CN 103932313A
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- weight portions
- rong
- paste
- duck
- meat
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of a three-delicacy paste. The production method comprises the following steps: taking pig thigh bones, slaughtered clean ducks, slaughtered clean domestic mountain chickens and pork knuckles as the main raw materials to prepare a soup stock; using chicken fillet, shrimps from the Yellow Sea and fresh cuttlefish as the main raw materials to prepare a mashed paste; using peanut oil and suet as the main raw materials to prepare a Sanheyou seasoning; and finally stirring the prepared mashed paste, the Sanheyou seasoning and the soup stock with egg white and salt in a stirrer in the clockwise direction until the color of the paste is white and pouring out the paste, so as to obtain the three-delicacy paste. The three-delicacy paste does not contain any additive and monosodium glutamate, keeps the original taste, and has extremely high nutritional health-care value, and moreover the three-delicacy paste is excellent in taste, smell, shape and color, and therefore the three-delicacy paste can meet the general consumers' needs for taste, variety and nutrition.
Description
Technical field
The present invention relates to three delicacies Rong manufacture technology field, be specifically related to a kind of three delicacies Rong's preparation method.
Background technology
Three delicacies Rong is a kind of high-grade main ingredient conventional in Chinese Shandong cuisine, with a long history.Because this product production process is complicated, each step requires strict, and a lot of cooks have abandoned study and made this product now, causes this product to face lost, disappearance.In addition, because this product preparation method is more, epoch transition in addition, occurred multiple technologies drawback, as selected materials, be careless about, fashion skill is coarse, as be added with additive and monosodium glutamate, non-genuineness, can not meet consumers in general to this product the demand in many ways in taste, kind and nutrition.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of health care's three delicacies Rong, the three delicacies Rong who makes by this method does not add any additive, monosodium glutamate, genuine, having high nutrition health is worth, and fresh, fragrant, shape, look are had, can adapt to that consumers in general suit one's taste, the demand of kind and nutrition.
The present invention is achieved in that a kind of three delicacies Rong's preparation method, comprises the following steps:
1) soup-stock is made
Major ingredient: pig bone 10000 weight portions, slaughter clean old duck 5000 weight portions, slaughter clean domestic mountain hen 6000 weight portions, pork leg's upper part 5000 weight portions; Spice: ginseng 40 weight portions, pseudo-ginseng 5.7 weight portions, rhizoma Gastrodiae 7 weight portions, Chinese prickly ash 12 weight portions, dried orange peel 5.6 weight portions, fructus amomi 3.7 weight portions, cassia bark 6 weight portions, the root of Dahurain angelica 5.5 weight portions, Radix Glycyrrhizae 7 weight portions, kaempferia galamga 4.5 weight portions, cloves 3.3 weight portions, nutmeg 6.5 weight portions, Amomum globosum loureiro 6.5 weight portions, large fennel 12 weight portions, little fennel 10.4 weight portions, tsaoko 8 weight portions, white cool 3.3 weight portions, white pepper 6 weight portions; Auxiliary material: green onion 500 weight portions, garlic 300 weight portions, ginger 500 weight portions;
Described major ingredient is placed in to basin and steeps 5-6 hour afterwash and pull out, pick out chicken leg meat, chicken breast, duck das Beinfleisch, duck dried meat standby; By described pig bone, pork leg's upper part and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat is placed in soup bucket and adds normal-temperature water 125000 weight portion foam materials, calm lakelet is pulled out thoroughly, cleans standby; Foam material watery blood is poured in bucket pot and with strainer, soup is rotated to a direction, and big fire is boiled pulls blood foam until blood foam hikes up out with close leakage, leaves former soup standby; Described pig bone, the pork leg's upper part cleaned and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat, described former soup and spice (putting into material bag) and green onion, garlic, ginger are clapped broken, be placed in the big fire of described bucket pot boiled, little fire is stewed and is pulled out standby in 2 hours; Described chicken leg meat, duck das Beinfleisch are cut into and added normal-temperature water 1000 weight portions after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Described chicken breast, duck dried meat are cut into and added normal-temperature water 1000 weight portions after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Boil remaining pure soup to 7500 weight portion and make described soup-stock;
2) the clay work of three delicacies Rong
The little chest of chicken of the hen of the fleshing muscle of identical weight part, fresh inkfish plate meat, cadmium yellow Hai Hai are dragged for to shrimp to be made shrimp grain and cuts into Rong's grain, at described Rong's grain upper cover multiple ply sterilization crocus cloth, with wooden mallet, repeatedly beat, with blade, the Rong's mud oozing out on described gauze is scraped and is described three delicacies Rong mud;
3) three close oil making
Set up another pot and burn heat, add peanut oil 150 weight portions, leaf fat 150 gram weight parts, add green onion 300 weight portions, ginger 200 weight portions, and Chinese prickly ash 50 weight portions, little fire refining is endured, and makes described three and closes oil;
4) three delicacies Rong makes
In step 2) add step 3 in the three delicacies Rong mud of 1350 weight portions made) make described three close oily 350 weight portions, egg white 450 weight portions, step 1) soup-stock 500 weight portions, salt 40 weight portions made; Put into that mixer is beaten energetically clockwise, color and luster is pure white pours out, put into refrigerator cold-storage, described three delicacies Rong.
The three delicacies Rong that the present invention makes does not add any additive, monosodium glutamate, and genuineness, has high nutrition health and is worth, and fresh, fragrant, shape, look have, and can adapt to consumers in general's taste, the demand of kind and nutrition.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with accompanying drawing, the present invention is further elaborated.
Three delicacies Rong described in the embodiment of the present invention, prepares by following steps:
1) soup-stock is made
Major ingredient: 20 jin of pig bones, slaughter 10 jin of clean old ducks, slaughter 12 jin of clean domestic mountain hens, 10 jin, pork leg's upper part; Spice: 40 grams of ginsengs, 5.7 grams of pseudo-ginseng, 7 grams, rhizoma Gastrodiae, 12 grams, Chinese prickly ash, 5.6 grams of dried orange peels, 3.7 grams of fructus amomis, 6 grams, cassia bark, 5.5 grams of the roots of Dahurain angelica, 7 grams, Radix Glycyrrhizae, 4.5 grams of kaempferia galamgas, 3.3 grams of cloves, 6.5 grams of nutmegs, 6.5 grams of Amomum globosum loureiros, 12 grams of large fennels, 10.4 grams of little fennels, 8 grams of tsaokos, white cool 3.3 grams, 6 grams of white peppers; Auxiliary material: 500 grams of green onions, 300 grams of garlics, 500 grams of ginger;
Described major ingredient is placed in to basin and steeps 5-6 hour afterwash and pull out, pick out chicken leg meat, chicken breast, duck das Beinfleisch, duck dried meat standby; By described pig bone, pork leg's upper part and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat is placed in soup bucket and adds 25 jin of foam materials of normal-temperature water, calm lakelet is pulled out thoroughly, cleans standby; Foam material watery blood is poured in bucket pot and with strainer, soup is rotated to a direction, and big fire is boiled pulls blood foam until blood foam hikes up out with close leakage, leaves former soup standby; Described pig bone, the pork leg's upper part cleaned and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat, described former soup and spice (putting into material bag) and green onion, garlic, ginger are clapped broken, be placed in the big fire of described bucket pot boiled, little fire is stewed and is pulled out standby in 2 hours; Described chicken leg meat, duck das Beinfleisch are cut into and added 2 jin of normal-temperature water after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Described chicken breast, duck dried meat are cut into and added 2 jin of normal-temperature water after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Boil remaining pure soup to 15 jin and make described soup-stock;
2) the clay work of three delicacies Rong
500 grams, the little chest of the chicken of the hen of fleshing muscle, 500 grams of fresh inkfish plate meat, cadmium yellow Hai Hai are dragged for to shrimp to be made 500 grams of shrimp grains and cuts into Rong's grain, at described Rong's grain upper cover multiple ply sterilization crocus cloth, with wooden mallet, repeatedly beat, with blade, the Rong's mud oozing out on described gauze is scraped, until no longer ooze out only surplus meat muscle of Rong's mud on described gauze, meat muscle is discarded, 1350 grams, the Rong's mud scraping is separately put in basin standby, is described three delicacies Rong mud;
3) three close oil making
Set up another pot and burn heat, add 150 grams of peanut oil, 150 grams of leaf fats, add 300 grams of green onions, 200 grams of ginger, and 50 grams, Chinese prickly ash, little fire refining is endured, and makes described three and closes oil;
4) three delicacies Rong makes
In step 2) add step 3 in Rong's mud of making) make described three close 350 grams of oil, 450 grams, egg white, step 1) 500 grams, soup-stock, 40 grams of the salt made; Put into that mixer is beaten energetically clockwise, color and luster is pure white pours out, put into refrigerator cold-storage and store, described three delicacies Rong.
The three delicacies Rong who makes by the present invention does not add any additive, monosodium glutamate, genuine, having high nutrition health is worth, and fresh, fragrant, shape, look are had, through 1000 consumers, taste, all very satisfied, thereby the three delicacies Rong that makes of the inventive method can adapt to consumers in general's taste and kind, nutritional need.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (1)
1. three delicacies Rong's a preparation method, is characterized in that, comprises the following steps:
1) soup-stock is made
Major ingredient: pig bone 10000 weight portions, slaughter clean old duck 5000 weight portions, slaughter clean domestic mountain hen 6000 weight portions, pork leg's upper part 5000 weight portions; Spice: ginseng 40 weight portions, pseudo-ginseng 5.7 weight portions, rhizoma Gastrodiae 7 weight portions, Chinese prickly ash 12 weight portions, dried orange peel 5.6 weight portions, fructus amomi 3.7 weight portions, cassia bark 6 weight portions, the root of Dahurain angelica 5.5 weight portions, Radix Glycyrrhizae 7 weight portions, kaempferia galamga 4.5 weight portions, cloves 3.3 weight portions, nutmeg 6.5 weight portions, Amomum globosum loureiro 6.5 weight portions, large fennel 12 weight portions, little fennel 10.4 weight portions, tsaoko 8 weight portions, white cool 3.3 weight portions, white pepper 6 weight portions; Auxiliary material: green onion 500 weight portions, garlic 300 weight portions, ginger 500 weight portions;
Described major ingredient is placed in to basin and steeps 5-6 hour afterwash and pull out, pick out chicken leg meat, chicken breast, duck das Beinfleisch, duck dried meat standby; By described pig bone, pork leg's upper part and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat is placed in soup bucket and adds normal-temperature water 125000 weight portion foam materials, calm lakelet is pulled out thoroughly, cleans standby; Foam material watery blood is poured in bucket pot and with strainer, soup is rotated to a direction, and big fire is boiled pulls blood foam until blood foam hikes up out with close leakage, leaves former soup standby; Described pig bone, the pork leg's upper part cleaned and pick out the domestic mountain hen of chicken leg meat, chicken breast, the old duck of picking out duck das Beinfleisch, duck dried meat, described former soup and spice (putting into material bag) and green onion, garlic, ginger are clapped broken, be placed in the big fire of described bucket pot boiled, little fire is stewed and is pulled out standby in 2 hours; Described chicken leg meat, duck das Beinfleisch are cut into and added normal-temperature water 1000 weight portions after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Described chicken breast, duck dried meat are cut into and added normal-temperature water 1000 weight portions after mud shape and stir into pasty state with cutter, pour into and in described bucket pot, to a direction, beat little fire and boil half an hour, meat slag is pulled out; Boil remaining pure soup to 7500 weight portion and make described soup-stock;
2) the clay work of three delicacies Rong
The little chest of chicken of the hen of the fleshing muscle of identical weight part, fresh inkfish plate meat, cadmium yellow Hai Hai are dragged for to shrimp to be made shrimp grain and cuts into Rong's grain, at described Rong's grain upper cover multiple ply sterilization crocus cloth, with wooden mallet, repeatedly beat, with blade, the Rong's mud oozing out on described gauze is scraped and is described three delicacies Rong mud;
3) three close oil making
Set up another pot and burn heat, add peanut oil 150 weight portions, leaf fat 150 weight portions, add green onion 300 weight portions, ginger 200 weight portions, and Chinese prickly ash 50 weight portions, little fire refining is endured, and makes described three and closes oil;
4) three delicacies Rong makes
In step 2) add step 3 in the three delicacies Rong mud of 1350 weight portions made) make described three close oily 350 weight portions, egg white 450 weight portions, step 1) soup-stock 500 weight portions, salt 40 weight portions made; Put into that mixer is beaten energetically clockwise, color and luster is pure white pours out, put into refrigerator cold-storage, described three delicacies Rong.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310020848.6A CN103932313A (en) | 2013-01-21 | 2013-01-21 | Production method of three-delicacy paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310020848.6A CN103932313A (en) | 2013-01-21 | 2013-01-21 | Production method of three-delicacy paste |
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| Publication Number | Publication Date |
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| CN103932313A true CN103932313A (en) | 2014-07-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310020848.6A Pending CN103932313A (en) | 2013-01-21 | 2013-01-21 | Production method of three-delicacy paste |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
| CN103719791A (en) * | 2013-12-17 | 2014-04-16 | 宁夏红山河食品有限公司 | Golden soup hotpot condiment and preparation method thereof |
-
2013
- 2013-01-21 CN CN201310020848.6A patent/CN103932313A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
| CN103719791A (en) * | 2013-12-17 | 2014-04-16 | 宁夏红山河食品有限公司 | Golden soup hotpot condiment and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 孙焕堂: "浅谈茸泥的制作工艺", 《烹调知识》 * |
| 董海英等: "畜禽骨汤及其调味料应用开发研究进展", 《肉类研究》 * |
| 赵长安: "《敦煌烹饪》", 31 August 2002, 中国社会出版社 * |
| 邓开荣: "《川菜烹调技术大揭秘》", 31 August 2001 * |
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Application publication date: 20140723 |
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