CN104687053A - Beancurd puff Chinese cabbage soup processing method - Google Patents
Beancurd puff Chinese cabbage soup processing method Download PDFInfo
- Publication number
- CN104687053A CN104687053A CN201510132007.3A CN201510132007A CN104687053A CN 104687053 A CN104687053 A CN 104687053A CN 201510132007 A CN201510132007 A CN 201510132007A CN 104687053 A CN104687053 A CN 104687053A
- Authority
- CN
- China
- Prior art keywords
- soup
- chinese cabbage
- puff
- beancurd
- cut
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 31
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 18
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 18
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 18
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 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
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000021108 sauerkraut Nutrition 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000000832 Ayote Nutrition 0.000 claims 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims 3
- 240000001980 Cucurbita pepo Species 0.000 claims 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 235000007164 Oryza sativa Nutrition 0.000 claims 3
- 235000015136 pumpkin Nutrition 0.000 claims 3
- 235000009566 rice Nutrition 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 2
- 238000010790 dilution Methods 0.000 abstract 1
- 239000012895 dilution Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a beancurd puff Chinese cabbage soup processing method. The method comprises the following steps that firstly, raw materials include beancurd puff, Chinese cabbage, refined salt, chicken powder, monosodium glutamate, clear soup and sauce; secondly, the root of the Chinese cabbage is removed, the Chinese cabbage is cut into long sections, and wide leaves are cut from the middle; thirdly, the residual oil of the beancurd puff is cleaned away, the beancurd puff is cut into thick slices, the sauce is placed in a bowl, and a small amount of clear soup is added for dilution; fourthly, the clear soup is added in a pot to be boiled, the Chinese cabbage sections and the beancurd puff slices are added to be boiled, the matched sauce and refined salt are added in the pot to be boiled to be tasty, the chicken powder and the monosodium glutamate are added, and the soup is contained in the soup bowl. According to the beancurd puff Chinese cabbage soup processing method, the beancurd puff Chinese cabbage soup has the effects of being not greasy and invigorating the stomach, and the requirement of people for food is met.
Description
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of beans sauerkraut soup.
Background technology
Beans sauerkraut soup is the soup made with beans bubble and Chinese cabbage, has effect of non-greasy, stomach invigorating.And also there is no the preparation method of beans sauerkraut soup at present.
Summary of the invention
In sum, technical problem to be solved by this invention is to provide a kind of preparation method of beans sauerkraut soup.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of beans sauerkraut soup, comprises following step:
(1) following respectively raw material: bean curd puff, Chinese cabbage, refined salt, chickens' extract, monosodium glutamate, clear soup and salty sauce;
(2) Chinese cabbage goes root to clean, and be cut into long section, wide dish leaf cuts from centre;
(3) bean curd puff cleans excess oil, is cut into sheet, and bowl put into by salty sauce, adds a little clear soup and adjusts rare;
(4) add clear soup in pot to boil, put into Chinese cabbage section, beans bubble sheet boils, then add the salty sauce, the refined salt that mix up and boil to tasty, and then add chickens' extract, monosodium glutamate, contain in soup bowl.
Further, the long section of 3cm is cut in step (2).
Further, bean curd puff hot water wash remainder oil in step (3).
Further, boil in step (4) 2 minutes tasty.
The invention has the beneficial effects as follows: the preparation method of a kind of beans sauerkraut soup provided by the invention, has effect of non-greasy, stomach invigorating, meet the dietary requirement of people.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A preparation method for beans sauerkraut soup, comprises following step:
(1) following respectively raw material: bean curd puff, Chinese cabbage, refined salt, chickens' extract, monosodium glutamate, clear soup and salty sauce;
(2) Chinese cabbage goes root to clean, and is cut into the long section of 3cm, and wide dish leaf cuts from centre;
(3) bean curd puff hot water wash remainder oil, be cut into sheet, bowl put into by salty sauce, adds a little clear soup and adjusts rare;
(4) add clear soup in pot to boil, put into Chinese cabbage section, beans bubble sheet boils, then add the salty sauce, the refined salt that mix up boil 2 minutes tasty, and then add chickens' extract, monosodium glutamate, contain in soup bowl.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for beans sauerkraut soup, is characterized in that, comprises following step:
(1) following respectively raw material: bean curd puff, Chinese cabbage, refined salt, chickens' extract, monosodium glutamate, clear soup and salty sauce;
(2) Chinese cabbage goes root to clean, and be cut into long section, wide dish leaf cuts from centre;
(3) bean curd puff cleans excess oil, is cut into sheet, and bowl put into by salty sauce, adds a little clear soup and adjusts rare;
(4) add clear soup in pot to boil, put into Chinese cabbage section, beans bubble sheet boils, then add the salty sauce, the refined salt that mix up and boil to tasty, and then add chickens' extract, monosodium glutamate, contain in soup bowl.
2. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, is cut into the long section of 3cm in step (2).
3. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, bean curd puff hot water wash remainder oil in step (3).
4. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, boil in step (4) 2 minutes tasty.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132007.3A CN104687053A (en) | 2015-03-24 | 2015-03-24 | Beancurd puff Chinese cabbage soup processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132007.3A CN104687053A (en) | 2015-03-24 | 2015-03-24 | Beancurd puff Chinese cabbage soup processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687053A true CN104687053A (en) | 2015-06-10 |
Family
ID=53334944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510132007.3A Pending CN104687053A (en) | 2015-03-24 | 2015-03-24 | Beancurd puff Chinese cabbage soup processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687053A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705716A (en) * | 2015-03-17 | 2015-06-17 | 周景天 | Preparation method for cabbage-leaf soup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088376A (en) * | 2006-06-16 | 2007-12-19 | 孙杰 | Making process of slimming bean curd food |
| KR101299726B1 (en) * | 2012-11-06 | 2013-08-26 | 신세경 | Manufacturing method of kimchi source comprising sea kinds |
| CN103918983A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Vegetable fried bean curd congee and preparation method thereof |
-
2015
- 2015-03-24 CN CN201510132007.3A patent/CN104687053A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088376A (en) * | 2006-06-16 | 2007-12-19 | 孙杰 | Making process of slimming bean curd food |
| KR101299726B1 (en) * | 2012-11-06 | 2013-08-26 | 신세경 | Manufacturing method of kimchi source comprising sea kinds |
| CN103918983A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Vegetable fried bean curd congee and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王和平: "《美味家常菜》", 30 April 2013, 吉林科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705716A (en) * | 2015-03-17 | 2015-06-17 | 周景天 | Preparation method for cabbage-leaf soup |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |
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| WD01 | Invention patent application deemed withdrawn after publication |