CN104720018A - Preparation method of spinal stick bone soup pot - Google Patents
Preparation method of spinal stick bone soup pot Download PDFInfo
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- CN104720018A CN104720018A CN201310721210.5A CN201310721210A CN104720018A CN 104720018 A CN104720018 A CN 104720018A CN 201310721210 A CN201310721210 A CN 201310721210A CN 104720018 A CN104720018 A CN 104720018A
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- soup
- pot
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Abstract
The invention relates to the field of soup pots, and especially relates to a preparation method of a spinal stick bone soup pot. The preparation method is used for preparing a soup pot which is convenient to carry, is simple in preparation process and is suitable for city life. Foods prepared by using the soup pot disclosed by the invention are bright red in color and salty and slightly sweet in taste; and the soup pot can be used for marinating duck heads, duck necks, pig trotters, pig stomachs, young pigeons and rabbit heads.
Description
Technical field
The present invention relates to the field of a kind of soup pot, refer in particular to the making of a kind of spine ear of maize bone soup pot.
Background technology
Now invention one carries aspect, and manufacture craft is simple, is applicable to the manufacture craft of a kind of soup pot of city life, soup of the present invention is used to stew, the food produced, color and luster glow, micro-sweet during taste is salty, it is first-class to be used for stew in soy sauce duck head, duck neck, pig's feet, pork tripe, squab, rabbit.
Summary of the invention
The invention provides the making of a kind of spine ear of maize bone soup pot, it is characterized in that: raw material: A. 20 grams in one's early teens, nutmeg 20 grams, cloves 5 grams, fennel seeds 35 grams, the root of Dahurain angelica 5 grams, galingal 30 grams, anistree 20 grams, 25 grams, cassia bark, haw flakes (ripe fresh hawthorn section is dried), spiceleaf 35 grams, 10 grams, Radix Glycyrrhizae, tsaoko 25 grams, dried orange peel 15 grams, first-class red yeast rice 150 grams; B. light soy sauce 200 grams, 50 grams, the extremely fresh soy sauce of U.S.A of nest, 200 grams, oyster sauce, 1500 grams, rock sugar, salt 750 grams, monosodium glutamate 350 grams, cooking wine 500 grams; C. 5000 grams, pig vertebrae, old hen 2000 grams, 5000 grams, ear of maize bone, 25 jin, clear water; D. ginger slice 150 grams, raw green onion 100 grams, caraway, Sheep's-parsley, green pepper, each 50 grams of onion.E. salad oil 100 grams.Make: 1, put into salad oil in pot, put into D when firing seventy percent heat and expect that little fiery stir-fry 30 minutes is to going out perfume (or spice), put into C and expect that the boiled rear little fire of big fire endures 20 minutes, take out D material.2, A material gauze packaged make material bag, put into step one endure after the medium and small fire of soup endure 2 hours again, pull material bag, chicken frame bone, pig bone out with bamboo strainer, put into the seasoning of B material.
Beneficial effect of the present invention: the finished product of invention, color and luster glow, micro-sweet during taste is salty, the duck head of stew in soy sauce, duck neck, pig's feet, pork tripe, squab, rabbit head, color, smell and taste are better.
Specific embodiments
Combined formulation describes embodiment in detail: raw material: A. 20 grams in one's early teens, nutmeg 20 grams, cloves 5 grams, fennel seeds 35 grams, the root of Dahurain angelica 5 grams, galingal 30 grams, anistree 20 grams, 25 grams, cassia bark, haw flakes (ripe fresh hawthorn section is dried), spiceleaf 35 grams, 10 grams, Radix Glycyrrhizae, tsaoko 25 grams, dried orange peel 15 grams, first-class red yeast rice 150 grams; B. light soy sauce 200 grams, 50 grams, the extremely fresh soy sauce of U.S.A of nest, 200 grams, oyster sauce, 1500 grams, rock sugar, salt 750 grams, monosodium glutamate 350 grams, cooking wine 500 grams; C. 5000 grams, pig vertebrae, old hen 2000 grams, 5000 grams, ear of maize bone, 25 jin, clear water; D. ginger slice 150 grams, raw green onion 100 grams, caraway, Sheep's-parsley, green pepper, each 50 grams of onion.E. salad oil 100 grams.Make: 1, put into salad oil in pot, put into D when firing seventy percent heat and expect that little fiery stir-fry 30 minutes is to going out perfume (or spice), put into C and expect that the boiled rear little fire of big fire endures 20 minutes, take out D material.2, A material gauze packaged make material bag, put into step one endure after the medium and small fire of soup endure 2 hours again, pull material bag, chicken frame bone, pig bone out with bamboo strainer, put into the seasoning of B material.
Claims (2)
1. the making of spine ear of maize bone soup pot, is characterized in that: raw material: A. 20 grams in one's early teens, nutmeg 20 grams, cloves 5 grams, fennel seeds 35 grams, the root of Dahurain angelica 5 grams, galingal 30 grams, anistree 20 grams, 25 grams, cassia bark, haw flakes (ripe fresh hawthorn section is dried), spiceleaf 35 grams, 10 grams, Radix Glycyrrhizae, tsaoko 25 grams, dried orange peel 15 grams, first-class red yeast rice 150 grams; B. light soy sauce 200 grams, 50 grams, the extremely fresh soy sauce of U.S.A of nest, 200 grams, oyster sauce, 1500 grams, rock sugar, salt 750 grams, monosodium glutamate 350 grams, cooking wine 500 grams; C. 5000 grams, pig vertebrae, old hen 2000 grams, 5000 grams, ear of maize bone, 25 jin, clear water; D. ginger slice 150 grams, raw green onion 100 grams, caraway, Sheep's-parsley, green pepper, each 50 grams of onion, E. salad oil 100 grams.
2. as described in right 1, it is characterized in that: make: 1, put into salad oil in pot, put into D when firing seventy percent heat and expect that little fiery stir-fry 30 minutes is to going out perfume (or spice), put into C and expect that the boiled rear little fire of big fire endures 20 minutes, take out D material; 2, A material gauze packaged make material bag, put into step one endure after the medium and small fire of soup endure 2 hours again, pull material bag, chicken frame bone, pig bone out with bamboo strainer, put into the seasoning of B material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310721210.5A CN104720018A (en) | 2013-12-24 | 2013-12-24 | Preparation method of spinal stick bone soup pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310721210.5A CN104720018A (en) | 2013-12-24 | 2013-12-24 | Preparation method of spinal stick bone soup pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104720018A true CN104720018A (en) | 2015-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310721210.5A Pending CN104720018A (en) | 2013-12-24 | 2013-12-24 | Preparation method of spinal stick bone soup pot |
Country Status (1)
| Country | Link |
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| CN (1) | CN104720018A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967914A (en) * | 2018-07-19 | 2018-12-11 | 张恒 | A kind of nutritious bone soup and preparation method thereof convenient for preservation |
| CN110236163A (en) * | 2019-07-17 | 2019-09-17 | 张连柱 | A method of it nourishing bone soup bottom material and utilizes its preparation nourishing bone soup |
-
2013
- 2013-12-24 CN CN201310721210.5A patent/CN104720018A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967914A (en) * | 2018-07-19 | 2018-12-11 | 张恒 | A kind of nutritious bone soup and preparation method thereof convenient for preservation |
| CN110236163A (en) * | 2019-07-17 | 2019-09-17 | 张连柱 | A method of it nourishing bone soup bottom material and utilizes its preparation nourishing bone soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |