CN104172051B - A kind of local flavor acid soup dips in water and preparation method thereof - Google Patents
A kind of local flavor acid soup dips in water and preparation method thereof Download PDFInfo
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- CN104172051B CN104172051B CN201410345308.XA CN201410345308A CN104172051B CN 104172051 B CN104172051 B CN 104172051B CN 201410345308 A CN201410345308 A CN 201410345308A CN 104172051 B CN104172051 B CN 104172051B
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of local flavor acid soup and dip in water, its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; Also containing the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens in its component.Add sour soup as mixing well liquid.Have employed sour soup of the present invention to dip in this that water formula and preparation method make and dip in water, there is dense seedling Dong local flavor and meet modern Taste, and there is the effects that take care of health such as powder for improving appetite is cold, relieving summer-heat solution is greasy, increase appetite, can be combined with ticbits such as sour soup of fire pot, sour powder faces, to meet the continuous pursuit of people for sour soup class cuisines, should be widely promoted.
Description
Technical field
The present invention relates to a kind of sour soup flavouring formula and preparation method thereof, relate to particularly a kind of have Guizhou seedling, Dong's national style local flavor acid soup dip in water and preparation method thereof.
Background technology
Guizhou is a multi-ethnic area, and " it is fine without three days ", have a humid climate, foodstuff is not easily preserved.Ancients have created the multiple method for making of sauerkraut in practice, extend the holding time of food, have formed the custom of relieving haperacidity, food acid gradually.Acid soup has effect of Appetizing spleen-tonifying, goes to Guizhou mountainous area almost to have acid carboy in every household, and few one or two, many tens.Relieving haperacidity soup, food acid food has become the large characteristic in Guizhou province one.Along with the propelling of sour soup industry industrialization, the industrialization standard relevant to sour soup and relevant formula for a product also seem all the more important, be no matter the chain Suan Tang food and beverage enterprise joined or daily household diet, while edible classical acid soup of fire pot, all need a kind of sour soup of fire pot that traditional properties can either be kept to carry again fresh increasing taste to dip in water condiment.
And people were also many for the achievement in research of dipping in water condiment in recent years, if Chinese patent literature application publication number is that disclosing in the data of CN103637149A, one dips in water flavoring, the capsicum ratio of dipping in water flavoring in every 100g is 70%-71%, salt 10%-15%, Chinese prickly ash 1%-2%, anistree 1%-2%, tsaoko 1%-2%-fennel 1%-2%, ginger powder 2%-3%, pepper 1%-2% and monosodium glutamate 6%-8% make.And application publication number is disclose a kind of hot-pot dipping water capsicum spices and preparation method thereof in the data of CN102763825A, its formula is capsicum 100kg, garlic 5-8kg, pericarpium zanthoxyli schinifolii 5-6kg, anistree 2-3kg, fennel seeds seed 1.5-2.5kg, salt 5-6kg, peanut 9-11kg, rhizoma zingiberis 1-2kg, cardamom 1-2kg, pepper 1-2kg, dried orange peel 1-2kg.Application publication number is then disclose a kind of hot pepper dipped water and preparation method thereof in the data of CN102669624A, and the condiment ratio of dipping in water is: paprika 88 ~ 92%, salt 3 ~ 5%, monosodium glutamate 2 ~ 4%, ginger 1 ~ 2%, fennel 1 ~ 2%, Chinese prickly ash 0.7 ~ 1%.The preparation method of hot pepper dipped water being removed bar for being cleaned by chilli, being dried, fried, pulverize, prepare burden by proportion scale and stir, pack.
Although above-mentioned open source information has all done many innovations to dipping in water condiment, its local flavor is all partially spicy, is not suitable as the flavor enhancing flavorings of sour soup food, therefore in prior art still lack have Guizhou seedling, Dong's national style local flavor acid soup dip in water.
Summary of the invention
The object of this invention is to provide a kind of existing seedling, Dong's national style, a kind of local flavor acid soup meeting again modern's taste dips in formula of water condiment and preparation method thereof.
The formula that this local flavor acid soup of the present invention dips in water condiment is such: its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; Also containing the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens in its component; Certainly, as necessity, it also adds sour soup as mixing well.Provide concrete several formula of each component of patent of the present invention below:
Formula 1: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part.Adding sour soup mixes well rear edible.This dips in water and is applicable to most people, and have peppery in its taste acid, mouthfeel is better.
Formula 2: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part.Adding sour soup mixes well rear edible.This dip in water be applicable to not eating capsicum people eat, its taste is based on acid.
Formula 3: it comprises following component according to parts by weight: salt 1-2 part, soybean 1 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, wild Hu green onion 1-2 part, ground pepper 0.5 part, SUMAZI 1-2 part, 1 part, fermented soya bean, rhizoma zingiberis 1-2 part, garlic 1-2 part, extra dry red wine green pepper 2-4 part.Adding sour soup mixes well rear edible.This formula, not containing the batching that the fishy smell such as cordate houttuynia are heavier, is applicable to light taste personage and eats.
Formula 4: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 5-6 part.Adding sour soup mixes well rear edible.This dips in water based on pungent, and tart flavour is suitable for, and applicable hobby is eaten peppery personage and eaten.
This sour soup of the present invention dips in water and makes as follows:
To dip in water formula and process as follows before each component mixing: after dewatering again after white sugar and the peppery fruit of hair are pickled 2 days, grind to form powdery; Powdery is ground to form after being dewatered by Litsea pungens; Cordate houttuynia is cleaned up rear dehydration and grind to form powdery; After being cleaned by open country Hu green onion, low temperature dewatering grinds to form powdery; Celery seed is fried and after clear-cut, grinds to form powdery to taking the dish out of the pot when hearing cracker and have strong aroma and drying in the air; Rhizoma zingiberis is picked clean impurity, is soaked in water 3 ~ 6 hours, pulls out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 DEG C of temperature, grinds to form powdery; SUMAZI is ground to form powdery after 80 DEG C of temperature are dried or be air-dry; Powdery is ground to form after being dewatered by coriander; Powdery is ground to form after being dewatered by garlic; Powdery is ground to form by after extra dry red wine green pepper drying and dewatering; Salt required for formula and pepper one are reinstated vigorous fire fry to there being strong pepper taste to go out, then the pulverize to embrittlement that dries in the air; Powdery is ground to form by after soybean frying; By each component as required by material packing or load in mixture into a comprehensive material bag, add appropriate amount of acid soup time edible and can be used as and dip in water and eat.
Celery seed, Litsea pungens, cordate houttuynia, coriander carry out packing with independently packaging bag to be selected to add according to taste.
In formula the purposes of each component and feature as follows:
The peppery fruit of hair: the little tomato that the southeast of Guizhou Province is wild, acidity is larger, increases acidity and carries fresh.
Litsea pungens: be must blending the ingredients in a recipe of Kerry acid soup, can carry fresh, Titian removes raw meat.There is invigorating the spleen to dry, aid digestion, control effect of sore life, expelling wind and clearing away cold, swelling and pain relieving outward.Can determine whether add according to person sponging on an aristocrat's taste demand.
Cordate houttuynia: flavoring, has clearing heat and detoxicating, diuresis oedema effect.The cordate houttuynia popular name folding basal part of the ear, with its root pan feeding.Cordate houttuynia has heavier fishy smell, and part population may not adapt to its fishy smell, can determine whether add according to person sponging on an aristocrat's demand.
Wild green onion recklessly: flavoring, fragrance just, has harness the river swollen, pyogenic infections and turgor effect.
Celery seed: spice, presses and differently removes raw meat.Have relieve inflammation or internal heat, calmness, relieving summer-heat, step-down, lipopenicillinase, short-term take can play hypotensive, the effect of reducing blood lipid.
Fermented soya bean: seasoning, and stomach, relieving restlessness, separates raw meat poison, cold removing heat.
Pepper: hot spices.Dispel raw meat, separate greasy, aid digestion, control cold phlegm dyspepsia, coldness and pain in the epigastrium, gastric disorder causing nausea, vomiting clear water, has loose bowels, cold dysentery.And separate bromatotoxin.
SUMAZI: seasoning Titian, having induce sweat loose cold, except effect of rheumatism.
Ceriander seed: seasoning Titian, has appetizing and to disappear strongly fragrant, analgesic antidotal effect.
Garlic: condiment, goes raw meat to increase taste sterilization.Wherein the red skin head of garlic is best, can be made into garlic water and adds in formula, also can grind rear one-tenth powder ball shape and add.
Extra dry red wine green pepper (line green pepper): condiment, pungent is strong, and Titian, raw meat is removed in seasoning.(the line green pepper of producing with the southeast of Guizhou Province is best.)
Ginger: press and differently remove raw meat, render palatable.(with Calusena lansium ginger for the best.)
Soya bean: produce fragrant.
Salt: seasoning, adopts common table salt.
Sugar: seasoning, can adopt white sugar, candy sugar powder or brown powdered sugar etc.
As the preferred scheme of one, mold bean curd, pickled radiss etc. can also be added in formula.Mold bean curd 1-2 part, pickled radiss 1-2 part can be added wherein according to person sponging on an aristocrat's demand.
As a kind of preferred version, can also fermented bean curd be added in formula, but in order to ensure life period, need independently to vacuumize packaging.According to individual taste needs, also can add other flavorings such as pickled radiss, dip in water with what obtain various tastes.
Have employed sour soup of the present invention to dip in this that water formula and preparation method make and dip in water, there is dense seedling Dong local flavor and meet modern Taste, and there is the effects that take care of health such as powder for improving appetite is cold, relieving summer-heat solution is greasy, increase appetite, can be combined with ticbits such as sour soup of fire pot, sour powder faces, to meet the continuous pursuit of people for sour soup class cuisines, should be widely promoted.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
This main feature of dipping in water of the present invention is, its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; Also containing the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens in its component.That is: salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic belong to and must contain, sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea add in selective.Important component is wherein soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI and fermented soya bean, and adds sour soup as mixing well liquid.
Dip in water formula and process as follows before each component mixing: after dewatering again after white sugar and the peppery fruit of hair are pickled 2 days, grind to form powdery; Powdery is ground to form after being dewatered by Litsea pungens; Cordate houttuynia is cleaned up rear dehydration and grind to form powdery; After being cleaned by open country Hu green onion, low temperature dewatering grinds to form powdery; Celery seed is fried and after clear-cut, grinds to form powdery to taking the dish out of the pot when hearing cracker and have strong aroma and drying in the air; Rhizoma zingiberis is picked clean impurity, is soaked in water 3 ~ 6 hours, pulls out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 DEG C of temperature, grinds to form powdery; SUMAZI is ground to form powdery after 80 DEG C of temperature are dried or be air-dry; Powdery is ground to form after being dewatered by coriander; Powdery is ground to form after being dewatered by garlic; Powdery is ground to form by after extra dry red wine green pepper drying and dewatering; Salt required for formula and pepper one are reinstated vigorous fire fry to there being strong pepper taste to go out, then the pulverize to embrittlement that dries in the air; Powdery is ground to form by after soybean frying; By each component as required by material packing or load in mixture into a comprehensive material bag, add appropriate amount of acid soup time edible and can be used as and dip in water and eat.
Celery seed, Litsea pungens, cordate houttuynia, coriander carry out packing with independently packaging bag to be selected to add according to taste.
Can also fermented bean curd be added in formula, but in order to ensure life period, need independently to vacuumize packaging.According to individual taste needs, also can add other flavorings such as pickled radiss, dip in water with what obtain various tastes.
Below according to the difference of dipping in water formula, what provide several different taste dips in water embodiment:
Embodiment 1:
Salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part.Adding sour soup mixes well rear edible.This dips in water and is applicable to most people, and have peppery in its taste acid, mouthfeel is better.
Embodiment 2:
Salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part.Adding sour soup mixes well rear edible.This dip in water be applicable to not eating capsicum people eat, its taste is based on acid.
Embodiment 3:
Salt 1-2 part, soybean 1 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, wild Hu green onion 1-2 part, ground pepper 0.5 part, SUMAZI 1-2 part, 1 part, fermented soya bean, rhizoma zingiberis 1-2 part, garlic 1-2 part, extra dry red wine green pepper 2-4 part.Adding sour soup mixes well rear edible.This formula, not containing the batching that the fishy smell such as cordate houttuynia are heavier, is applicable to light taste personage and eats.
Embodiment 4:
: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 5-6 part.Adding sour soup mixes well rear edible.This dips in water based on pungent, and tart flavour is suitable for, and applicable hobby is eaten peppery personage and eaten.
Embodiment 5:
Salt 0.5-1 part, soybean 1 part, hair peppery fruit 1-2 part, Litsea pungens 0.5 part, cordate houttuynia 1 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1 part, rhizoma zingiberis 1 part, garlic 1 part, extra dry red wine green pepper 1-2 part, fermented bean curd 1 part.Adding sour soup mixes well rear edible.It is light that this dips in mouth of a river sense, based on tart flavour, has concurrently micro-peppery.
Embodiment 6:
Salt 1-2 part, sugar 1 part, soybean 1-2 part, hair peppery fruit 1-2 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part, fermented bean curd 2-3 part.Adding sour soup mixes well rear edible.This dips in mouth of a river taste and takes into account acid, peppery, and has micro-sweet, and the personage being applicable to hobby this kind of taste eats.
Embodiment 7:
Salt 1-2 part, soybean 1 part, hair peppery fruit 2-3 part, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-3 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part, fermented bean curd 1-2 part, pickled radiss 1-2 part, sauerkraut 1-2 part.Adding sour soup mixes well rear edible.This dips in mouth of a river taste based on acid, takes into account pungent, is applicable to liking the personage of tart flavour to eat.
Certainly, more than just embody rule example of the present invention, the technical scheme that the present invention also has other embodiment, all employings to be equal to replacement or equivalent transformation to be formed, all drops within protection domain of the presently claimed invention.
Claims (2)
1. local flavor acid soup dips in a preparation method for water, it is characterized in that: this local flavor acid soup dips in water, and according to parts by weight, it comprises following component: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, hair peppery fruit 1-2 part, Litsea pungens 1 part, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, celery seed 1 part, ground pepper 1 part, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part;
To dip in water formula and process as follows before each component mixing: after dewatering again after white sugar and the peppery fruit of hair are pickled 2 days, grind to form powdery; Powdery is ground to form after being dewatered by Litsea pungens; Cordate houttuynia is cleaned up rear dehydration and grind to form powdery; After being cleaned by open country Hu green onion, low temperature dewatering grinds to form powdery; Celery seed is fried and after clear-cut, grinds to form powdery to taking the dish out of the pot when hearing cracker and have strong aroma and drying in the air; Rhizoma zingiberis is picked clean impurity, is soaked in water 3 ~ 6 hours, pulls out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 DEG C of temperature, grinds to form powdery; SUMAZI is ground to form powdery after 80 DEG C of temperature are dried or be air-dry; Powdery is ground to form after being dewatered by coriander; Powdery is ground to form after being dewatered by garlic; Powdery is ground to form by after extra dry red wine green pepper drying and dewatering; Salt required for formula and pepper one are reinstated vigorous fire fry to there being strong pepper taste to go out, then the pulverize to embrittlement that dries in the air; Powdery is ground to form by after soybean frying; By each component as required by material packing or load in mixture into a comprehensive material bag, add appropriate amount of acid soup time edible and can be used as and dip in water and eat.
2. local flavor according to claim 1 acid soup dips in the preparation method of water, it is characterized in that: celery seed, Litsea pungens, cordate houttuynia, coriander carry out packing with independently packaging bag and add according to taste selection.
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| CN106720457A (en) * | 2016-11-30 | 2017-05-31 | 郑州雪麦龙食品香料有限公司 | A kind of winter good deeds done in secret flavor oil, winter good deeds done in secret flavor sausage and preparation method thereof |
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| CN107510025A (en) * | 2017-08-30 | 2017-12-26 | 长沙玺和赢日用品贸易有限公司 | A kind of sour soup of fire pot backing material formula and preparation method thereof |
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| CN104172051A (en) | 2014-12-03 |
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