CN104187898A - Carp soup formula and making method thereof - Google Patents

Carp soup formula and making method thereof Download PDF

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Publication number
CN104187898A
CN104187898A CN201410459919.7A CN201410459919A CN104187898A CN 104187898 A CN104187898 A CN 104187898A CN 201410459919 A CN201410459919 A CN 201410459919A CN 104187898 A CN104187898 A CN 104187898A
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CN
China
Prior art keywords
carp
gram
soup
boiling
grams
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
Application number
CN201410459919.7A
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Chinese (zh)
Inventor
郭衍银
王亮
付宝
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Shandong University of Technology
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Shandong University of Technology
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Filing date
Publication date
Application filed by Shandong University of Technology filed Critical Shandong University of Technology
Priority to CN201410459919.7A priority Critical patent/CN104187898A/en
Publication of CN104187898A publication Critical patent/CN104187898A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof

Abstract

The invention provides a carp soup formula and a making method thereof. The method comprises the following steps: adding condiments (calculated according to 1000g of carp) which respectively comprise 9-11g of fresh ginger, 14-16g of green Chinese onion, 9-11g of white vinegar, 45-55g of cooking wine, 14-16g of salt and 1.45-1.55g of white granulated sugar under the condition that a mass ratio of the fish to water is 1:(1.25-1.35), boiling and cooking by using big fire for 3-5 minutes, stewing by using slow fire for 30-50 minutes, adding 0.28-0.32g of monosodium glutamate, and taking the soup out of the pan. In the process of stewing by using the slow fire, the carp soup is slightly boiling, and no vapor or extremely small vapor rises after a pot cover covers the pan.

Description

A kind of carp soup formula and preparation method
Technical field
The present invention relates to a kind of carp soup formula and preparation method, belong to food processing field.
Background technology
Carp is one of common fish of China, and source is abundant, and because being rich in protein, vitamin, mineral element, and fat mostly is unrighted acid, liked by consumer.
Carp is edible several different methods, and as Fried carp with sweet and sour sauce, braised carp in brown sauce, steamed carp, sauerkraut carp, stew carp etc. in clear soup, various ways all have its feature, have also met different consumer demands.
But stewing in clear soup in carp, mostly a lot of National People's Congress is to stew according to experience, or adds a large amount of flavorings, and often taste difference is very big for the carp stewing, or a large amount of flavoring covered the original delicate fragrance of carp, fails to embody the distinctive local flavor of carp soup and characteristic.
The invention provides a kind of carp soup formula and preparation method, in the situation that only adding several frequently seen flavoring, can remove carp fishy smell, embody the peculiar delicate fragrance of carp, Fresh & Tender in Texture, the milky white good to eat carp soup of soup juice.
Summary of the invention
The object of the invention is to provide a kind of carp soup formula and manufacture craft, this method in the situation that only adding several frequently seen flavoring, produce there is the peculiar delicate fragrance of carp, the carp soup that Fresh & Tender in Texture, soup juice is milky white.Its technical scheme is:
A kind of carp soup formula and manufacture craft, it is characterized in that adopting following steps: carp is removed after fish scale, internal organ and raw meat line, put into the warm water of 40-50 DEG C of fish in mass ratio: water=1:1.25-1.35, in pot, add flavoring (not containing monosodium glutamate) immediately, first big fire boiling boiling 3-5 minute, then slow fire stews 30-50 minute, finally adds monosodium glutamate to take the dish out of the pot.
Batching is (calculating according to 1000 killifisses): ginger 9-11 gram, shallot 14-16 gram, light-coloured vinegar 9-11 gram, cooking wine 45-55 gram, salt 14-16 gram, white granulated sugar 1.45-1.65 gram, monosodium glutamate 0.28-0.32 gram.
Ginger used, shallot, light-coloured vinegar and cooking wine in formula, Main Function is the fishy smell of removing carp, but does not affect original local flavor of carp meat, soup, also avoids occurring the taste of various flavorings simultaneously; White granulated sugar, monosodium glutamate are mainly used in improving the delicate flavour of carp soup; Because of salt, white granulated sugar, light-coloured vinegar three's interaction, more promote soft, the mellow characteristic of silk floss of carp soup.
When slow fire stews, with carp soup gentle boil, do not have after pot cover or few steam is emerged and is as the criterion but add.
The warm water of 40-50 DEG C can make carp meat tighten, strengthen meat toughness and can chewiness.
Compared with prior art, the carp soup stewing can be given prominence to the delicate flavour of carp in the present invention, and flavoring energy snugly used is removed the fishlike smell of carp.Meanwhile, due to the eurythmy of various flavorings, the carp soup stewing deflects away from without any a kind of taste of flavoring, and has embodied the distinctive delicate flavour of carp.
Detailed description of the invention
Embodiment 1:
A kind of carp soup formula and preparation method, is characterized in that adopting following steps: (1) carp is removed after fish scale, internal organ, raw meat line, cleaning, puts into the warm water of 40 DEG C of fish in mass ratio: water=1:1.3; (2) calculate according to 1000 killifisses, add 10 grams, ginger, 15 grams, shallot, 10 grams of light-coloured vinegars, 50 grams of cooking wine, 15 grams of salt, 1.50 grams of white granulated sugars; (3) first big fire boiling boiling 5 minutes, then slow fire stews 35 minutes, finally adds 0.30 gram of monosodium glutamate to take the dish out of the pot.
Embodiment 2:
A kind of carp soup formula and preparation method, is characterized in that adopting following steps: (1) carp is removed after fish scale, internal organ, raw meat line, cleaning, puts into the warm water of 45 DEG C of fish in mass ratio: water=1:1.35; (2) calculate according to 1000 killifisses, add 11 grams, ginger, 14 grams, shallot, 10 grams of light-coloured vinegars, 45 grams of cooking wine, 14 grams of salt, 1.45 grams of white granulated sugars; (3) first big fire boiling boiling 3 minutes, then slow fire stews 50 minutes, finally adds 0.32 gram of monosodium glutamate to take the dish out of the pot.
Embodiment 3:
A kind of carp soup formula and preparation method, is characterized in that adopting following steps: (1) carp is removed after fish scale, internal organ, raw meat line, cleaning, puts into the warm water of 50 DEG C of fish in mass ratio: water=1:1.25; (2) calculate according to 1000 killifisses, add 9 grams, ginger, 16 grams, shallot, 11 grams of light-coloured vinegars, 55 grams of cooking wine, 16 grams of salt, 1.55 grams of white granulated sugars; (3) first big fire boiling boiling 5 minutes, then slow fire stews 30 minutes, finally adds 0.28 gram of monosodium glutamate to take the dish out of the pot.

Claims (1)

1. carp soup formula and a preparation method, is characterized in that adopting following steps: (1) carp is removed after fish scale, internal organ, raw meat line, cleaning, puts into the warm water of 40-50 DEG C of fish in mass ratio: water=1:1.25-1.35; (2) calculate according to 1000 killifisses, add ginger 9-11 gram, shallot 14-16 gram, light-coloured vinegar 9-11 gram, cooking wine 45-55 gram, salt 14-16 gram, white granulated sugar 1.45-1.55 gram; (3) first big fire boiling boiling 3-5 minute, then slow fire stews 30-50 minute, finally adds 0.28-0.32 gram of monosodium glutamate to take the dish out of the pot.
CN201410459919.7A 2014-09-11 2014-09-11 Carp soup formula and making method thereof Pending CN104187898A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410459919.7A CN104187898A (en) 2014-09-11 2014-09-11 Carp soup formula and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410459919.7A CN104187898A (en) 2014-09-11 2014-09-11 Carp soup formula and making method thereof

Publications (1)

Publication Number Publication Date
CN104187898A true CN104187898A (en) 2014-12-10

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410459919.7A Pending CN104187898A (en) 2014-09-11 2014-09-11 Carp soup formula and making method thereof

Country Status (1)

Country Link
CN (1) CN104187898A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054144A (en) * 2015-07-09 2015-11-18 钟慧玲 Making method of acid bamboo shoot fish soup
CN105410810A (en) * 2015-11-10 2016-03-23 胡光明 Beauty-maintaining and skin-nourishing edible seaweed and fish soup
CN106262465A (en) * 2016-08-23 2017-01-04 杨照锋 A kind of way of clear water Cyprinus carpio soup
CN107853375A (en) * 2017-12-04 2018-03-30 黄丽杰 Disappear the preparation method that the soup of asthma cough-relieving stews

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422268A (en) * 2007-10-31 2009-05-06 天津市中英保健食品有限公司 Anti-cancer fish soup

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422268A (en) * 2007-10-31 2009-05-06 天津市中英保健食品有限公司 Anti-cancer fish soup

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
东方旭: "糖尿病的食疗谱(续2)", 《东方食疗与保健》, no. 02, 1 February 2007 (2007-02-01), pages 34 - 40 *
朱君舜: "烹制鲫鱼汤", 《新农业》, no. 03, 25 March 1985 (1985-03-25), pages 47 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054144A (en) * 2015-07-09 2015-11-18 钟慧玲 Making method of acid bamboo shoot fish soup
CN105410810A (en) * 2015-11-10 2016-03-23 胡光明 Beauty-maintaining and skin-nourishing edible seaweed and fish soup
CN106262465A (en) * 2016-08-23 2017-01-04 杨照锋 A kind of way of clear water Cyprinus carpio soup
CN107853375A (en) * 2017-12-04 2018-03-30 黄丽杰 Disappear the preparation method that the soup of asthma cough-relieving stews

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Application publication date: 20141210