CN104223148A - Making method of tomato pig intestines - Google Patents
Making method of tomato pig intestines Download PDFInfo
- Publication number
- CN104223148A CN104223148A CN201310256698.9A CN201310256698A CN104223148A CN 104223148 A CN104223148 A CN 104223148A CN 201310256698 A CN201310256698 A CN 201310256698A CN 104223148 A CN104223148 A CN 104223148A
- Authority
- CN
- China
- Prior art keywords
- pig intestines
- grams
- tomato
- minced
- pot
- 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
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 14
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 14
- 210000000936 intestine Anatomy 0.000 title abstract 12
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 240000000467 Carum carvi Species 0.000 claims abstract description 8
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000008960 ketchup Nutrition 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000002199 base oil Substances 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000001113 umbilicus Anatomy 0.000 description 1
- 210000002700 urine Anatomy 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a making method of tomato pig intestines. The making method is characterized in that the tomato pig intestines comprise the following materials: 1,500cc of water, 500g of pig intestines, 100g of tomato sauce, 100g of pimientos, 50g of white sugar, 50cc of rice wine, 20g of cooking wine, 15g of zanthoxylum oil and proper amount of salt, monosodium glutamate, minced caraway, sesame oil, cinnamon, minced green onions, minced garlic, bruised ginger, light soy sauce and vinegar. The method comprises the following steps: washing the pig intestines and cutting the pig intestines into blocks; pickling the pig intestines with the cooking wine, the ginger, the salt and the monosodium glutamate; putting the pig intestines into a water boiling pot, adding water, the tomato sauce and the white sugar according to a ratio, and boiling the pig intestines to be 80% cooked; adding base oil into the pot and stir-frying the pimientos with proper amounts of the minced caraway, the cinnamon, the minced green onions, the minced garlic and the bruised ginger; adding proper amounts of the light soy sauce, the vinegar and the sesame oil and putting the pig intestines; and adding the cooking wine and boiling to be 100% cooked, and taking the pig intestines out of the pot. By adopting the making method, the problems that the pig intestines made by a traditional stewing method do not taste sour and delicious, or tender and fresh, nutrition ingredients are lost and the health effect can not be achieved are solved; and the making method is suitable for making foods.
Description
Technical field
The present invention relates to making food field, is a kind of preparation method of tomato Radix Polygalae Crotalarioidis specifically.
Background technology
Radix Polygalae Crotalarioidis is one of food liking in people's daily life drinking, and has ease constipation, goes part of the body cavity below the umbilicus, housing the bladder, kidneys and bowels wind-heat, only the effect of urine number.Current conventional method makes Radix Polygalae Crotalarioidis, mainly takes stewed cooking method, and tasting, it is fragrant good to eat not possess acid, and the tender oiliness taste of taste, loses nutrition, lose health-care efficacy.
Summary of the invention
The present invention is the preparation method solving existing traditional Radix Polygalae Crotalarioidis, for stewed cooking method, loses nutrition, loses health-care efficacy, invent a kind of preparation method of tomato Radix Polygalae Crotalarioidis.
Technical scheme of the present invention is, a kind of preparation method of tomato Radix Polygalae Crotalarioidis, and its special character is:
Material: water 1500cc, Radix Polygalae Crotalarioidis 500 grams, tomato ketchup 100 grams, pimiento 100 grams, white sugar 50 grams, rice wine 50cc, cooking wine 20 grams, Zanthoxylum essential oil 15 grams, salt, monosodium glutamate, caraway end, sesame oil, Chinese cassia tree, green onion end, garlic is last, bruised ginger, light soy sauce, vinegar are in right amount each;
Method: first Radix Polygalae Crotalarioidis is cleaned and be cut into bulk, after pickled with cooking wine, ginger, salt, monosodium glutamate, put into that boiled water pot adds water in proportion, catsup, white sugar boil to medium well, pot adds the appropriate caraway end of oil, the end, Chinese cassia tree, green onion is last, garlic is last, bruised ginger quick-fried pimiento, add appropriate light soy sauce, vinegar, sesame oil, put into by Radix Polygalae Crotalarioidis, ripe to hundred per cent with cooking wine, take the dish out of the pot i.e. edible again.
Technique effect
Technique effect of the present invention is, adopts technique scheme, can realize a kind of preparation method of tomato Radix Polygalae Crotalarioidis, have catsup to make condiment, and acid of tasting is fragrant good to eat, and taste is tender oiliness, and does not lose nutritional labeling, its health-care efficacy can be retained.
Detailed description of the invention
Prepare material in proportion: water 1500cc, Radix Polygalae Crotalarioidis 500 grams, tomato ketchup 100 grams, pimiento 100 grams, white sugar 50 grams, rice wine 50cc, cooking wine 20 grams, Zanthoxylum essential oil 15 grams, salt, monosodium glutamate, caraway end, sesame oil, Chinese cassia tree, green onion end, garlic is last, bruised ginger, light soy sauce, vinegar are in right amount each;
Method: first Radix Polygalae Crotalarioidis is cleaned and be cut into bulk, after pickled with cooking wine, ginger, salt, monosodium glutamate, put into that boiled water pot adds water in proportion, catsup, white sugar boil to medium well, pot adds the appropriate caraway end of oil, the end, Chinese cassia tree, green onion is last, garlic is last, bruised ginger quick-fried pimiento, add appropriate light soy sauce, vinegar, sesame oil, put into by Radix Polygalae Crotalarioidis, ripe to hundred per cent with cooking wine, take the dish out of the pot i.e. edible again.
Claims (1)
1. a preparation method for tomato Radix Polygalae Crotalarioidis, is characterized in that:
Material: water 1500cc, Radix Polygalae Crotalarioidis 500 grams, tomato ketchup 100 grams, pimiento 100 grams, white sugar 50 grams, rice wine 50cc, cooking wine 20 grams, Zanthoxylum essential oil 15 grams, salt, monosodium glutamate, caraway end, sesame oil, Chinese cassia tree, green onion end, garlic is last, bruised ginger, light soy sauce, vinegar are in right amount each;
Method: first Radix Polygalae Crotalarioidis is cleaned and be cut into bulk, after pickled with cooking wine, ginger, salt, monosodium glutamate, put into that boiled water pot adds water in proportion, catsup, white sugar boil to medium well, pot adds the appropriate caraway end of oil, the end, Chinese cassia tree, green onion is last, garlic is last, bruised ginger quick-fried pimiento, add appropriate light soy sauce, vinegar, sesame oil, put into by Radix Polygalae Crotalarioidis, ripe to hundred per cent with cooking wine, take the dish out of the pot i.e. edible again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310256698.9A CN104223148A (en) | 2013-06-13 | 2013-06-13 | Making method of tomato pig intestines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310256698.9A CN104223148A (en) | 2013-06-13 | 2013-06-13 | Making method of tomato pig intestines |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223148A true CN104223148A (en) | 2014-12-24 |
Family
ID=52212755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310256698.9A Pending CN104223148A (en) | 2013-06-13 | 2013-06-13 | Making method of tomato pig intestines |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223148A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309940A (en) * | 2014-07-21 | 2016-02-10 | 葛以东 | Five-spice marinated pork intestine formula |
| CN105995588A (en) * | 2016-05-27 | 2016-10-12 | 伍丕庆 | Cooking method of pork intestines, roasted pork intestines and fast-food packaged pork intestines |
-
2013
- 2013-06-13 CN CN201310256698.9A patent/CN104223148A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309940A (en) * | 2014-07-21 | 2016-02-10 | 葛以东 | Five-spice marinated pork intestine formula |
| CN105995588A (en) * | 2016-05-27 | 2016-10-12 | 伍丕庆 | Cooking method of pork intestines, roasted pork intestines and fast-food packaged pork intestines |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101407351B1 (en) | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same | |
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN104273476A (en) | Preparation method of pickled cucumber | |
| CN103976322B (en) | A kind of method of making seasoning dish taking day lily as raw material | |
| CN103251080B (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN104799257A (en) | Bone hotpot dip | |
| CN104223148A (en) | Making method of tomato pig intestines | |
| CN102475257A (en) | Pickled vegetable sauce | |
| CN107259421A (en) | A kind of cooking methods of rain cauliflower hot and spicy crawfish | |
| CN104207188A (en) | Making method of preserved bean curd braised pork can | |
| CN105410794A (en) | Making method of kimchi | |
| CN103039909A (en) | Convenient marinated method of sweet potato leaf pickles | |
| CN103271387A (en) | Preparation method of garlic-taste scorpion and crab | |
| CN109380662A (en) | A kind of formula and preparation method thereof of single barrel of stew in soy sauce goose | |
| KR101521167B1 (en) | Udon soup using tomato sauce and method for producing thereof | |
| CN103798707A (en) | Liquid noodle-mixing seasoning | |
| KR20160134583A (en) | Preparing Method for Low Salinity Soy Sauce | |
| CN102302131A (en) | Seasoning for fish with pickled peppers | |
| CN105707785A (en) | Crisp radishes capable of enhancing immunity and preparation method thereof | |
| CN103907971A (en) | Method for stewing soft-shelled turtle by wood fire | |
| CN103907975A (en) | Novel preparation method of pleurotus eryngii soup | |
| CN103948012A (en) | Flavor duck liver paste and preparation method thereof | |
| CN104738667A (en) | Fragrant and spicy honey-stewed chicken wing | |
| CN104336632A (en) | Stir-fried pork liver with bamboo fungus | |
| CN105076957A (en) | Production method for special delicious fish porridge |
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: 20141224 |