CN104957688A - Xinhua triple soup and manufacturing process of Xinhua triple soup - Google Patents

Abstract

The invention provides Xinhua triple soup, which comprises main ingredients and auxiliary ingredients, wherein the main ingredients comprise the following ingredients in parts by weight: 400g of cattle blood, 50g of beef sirloin and 300g of cattle tripe. The auxiliary ingredients comprise the following ingredients in parts by weight: 10g of pepper, 30g of chopped peppers, 5ml of chili oil, 2g of lindera glauca oil, 10ml of glutinous rice vinegar, 8g of refined salt, 1g of monosodium glutamate, 2g of rock candy, 10g of fermented soya beans, 20g of fresh ginger, 10g of garlic, 10g of green onion, 50g of edible oil, 5g of coriander leaves, 400ml of special beef bone soup, 10g of white spirits, 10g of yellow wine, 10ml of light soy sauce and 3g of ground pepper. The Xinhua triple soup has the advantages that the traditional process is adopted, the flavor characteristics of the traditional Xinhua triple soup are remained to the maximum degree, strong points of others are widely learned, creative efforts are made, the main material ingredients are changed, the ingredients are increased or decreased, the processing process is changed, the unique flavor effect is enhanced, and the Xinhua triple soup is popular in more people.

Description

A kind of newization San He Tang and manufacture craft thereof

Technical field

The present invention relates to catering industry, refer in particular to a kind of newization San He Tang and manufacture craft thereof.

Background technology

" newly changing San He Tang " is one of Han nationality's speciality of Gu Mei Mountain area, Hunan, boil in beef, tripe are cooked together with three kinds of materials such as ox blood, add green onion, caraway again, spoon a kind of dish with soup class of spicebush oil, because major ingredient has three kinds, and Major Epidemic is in newly changing area, therefore named " newly changing San He Tang ".

Newization San He Tang is with a long history, is one of most Typical Representative of cooking culture in " Meishan culture ".When newization San He Tang specifically originates from, and has had no way of examining, and its long history was tracked to Southern Song Dynasty last years of a dynasty or reign, occupied more than 700 years the present.

Newization San He Tang is originating primarily from newization chieftain Mountain area (broad area centered by location, Xian Menggong town).Chieftain Mountain area from ancient times fairground is of prosperous economy, and the dealing of ox is also rather prosperous, and " it is horizontal old that end of the bridge slaughters load, and dust and dirt cow dung completely.Slaughter ox villager, soaked with sweat." the history portrayal of the busy prosperity in bull market, chieftain Mountain area that Here it is.On fairground, the dealing of beef also quite has market, some villagers gone to market, in the age of material scarcity, often on fairground, " tie partner " in twos and threes (being similar to the present Dutch treatment), respectively buy a little beef by oneself, ox blood cooks together with tripe, a soup is cooked in conjunction with local peculiar batching, existing good taste, can go with wine again and go with rice, in the course of time, form relatively-stationary composition and engineering, because its raw material has three, mainly spread in newly changing area, therefore named " newly changing San He Tang ".

The formation " newly changing San He Tang ", living through in whole newization area and grope for a long time, pass on and innovate, is newly change people's crystallization of wisdom, carries the plum mountain southerner spirit that plum Mountain area is drunk peppery, eaten bitter, seizes by force quite.In the process tasting San He Tang, the good fortune of dispute of not only can satisfying greatly, can also have a taste of the deep and magical of Meishan culture simultaneously.

It is numb, peppery, fresh, fragrant " newly to change San He Tang ", not only can whet the appetite, and promotes digestion, and also has the effect such as wines used as antirheumatic, strengthening the bones and muscles, has certain medical value, dark liking by the local men and women, old and young of newization." San He Tang " is to raw material selection and prepare burden quite exquisite, and manufacture craft is strict, and batching spicebush oil is wherein local products, and taste is unusual, has the power of dispelling fishy smell, smell of mutton, moulds the peculiar taste of San He Tang; The Oryza glutinosa vinegar that this locality is brewageed is fresh and sweet, the salty perfume (or spice) of fermented soya bean, and taste is unique.Vast plum Mountain area outside new sublimity also makes " San He Tang ", but to raw material, batching and manufacture craft simplify, " have its shape and without its god ", taste differs greatly.

Summary of the invention

The present invention learns wildly from other's strong points on the basis of inheriting tradition, grow with each passing hour, the elite of weed out the old and bring forth the new, receive Sichuan cuisine, Shandong cuisine, and by increase and decrease batching, improving technique, produces the good newization San He Tang of peculiar flavour, mouthfeel and manufacture craft thereof.

For achieving the above object, technical scheme provided by the present invention is: one newly changes San He Tang, and it includes major ingredient and batching, and described major ingredient each component weight portion is: ox blood 400 ~ 450g, sirloin 50 ~ 80g, tripe 300 ~ 350g;

Batching each component weight portion is: Chinese prickly ash 10 ~ 30g, chopped hot pepper 30 ~ 50g, chili oil 5 ~ 10ml, spicebush oil 2 ~ 10g, Oryza glutinosa vinegar 10 ~ 30 ml, refined salt 8 ~ 10g, monosodium glutamate 1 ~ 3g, rock sugar 2 ~ 8g, fermented soya bean 10 ~ 20g, ginger 20 ~ 30g, garlic son 10 ~ 40g, green onion 10 ~ 50g, edible oil 50 ~ 70g, caraway leaf 5 ~ 20g, close Galbitang 400 ~ 500 ml processed, white wine 10 ~ 25g, yellow rice wine 10 ~ 15g, light soy sauce 10 ~ 15ml, pepper powder 3 ~ 5g;

The processing technology of selecting materials of above-mentioned formula is:

1), ox blood is cut into 25 mm wides, 50 millimeters long, 4 ~ 6 millimeters thick rectangular.

2), in advance sirloin crosscut was become 2 ~ 3 millimeters of thin slices in about 20 minutes, grab even with yellow rice wine 10g.

3), kill after ox cuts open the chest, take out Omasum and tripe, trembled totally by Omasum ight soil, turned over wash clean with warm water, not de-black skin, crosscut becomes 3 millimeter band silk thin slices; Abundant tripe beam is cut in tripe choosing, is cut into 3 millimeter thin slices after warm water washing is clean; Omasum, Mountain Chains were added white spirit mixed and pickle in 20 minutes in advance.

4), ginger is cut into 1 ~ 1.5mm thin slice; Young 3 lobes of garlic are cut into garlic pieces, and another 3 lobes mash into mud; Bulbus Allii Fistulosi half is cut into particle, and remaining green onion is all cut into chopped spring onion; Caraway leaf chopping sheet.

5), ox bone 3 knocks off, 3 jin, beef is cut into half jin of fritter, ginger 50g clap rotten, anistree 5, cassia bark 10g, fennel seeds 10g, kaempferia galamga 10g, tsaoko 10g, spiceleaf 10,15 jin, clear water, big fire is boiled skims offscum, open after little fire boils 2.5 hours, salt adding 25g, boil 30 minutes again, namely become close Galbitang processed.

A manufacture craft for newization San He Tang, it includes following steps:

First step: open little fire, adds edible oil after cold pot dryouies, and rusting to 3 becomes that heat first enters ginger splices down, Chinese prickly ash stir-fries, and raises after ginger splices appearance micro-Huang until oil temperature, then under enter fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper stir-fry.

Second step: when edible oil is light red, add close Galbitang processed, open big fire, salt adding, add ox blood, Tang Kaihou moderate heat boils about 3 ~ 5 minutes.

Third step: Guan Huo, frying pan is removed, and is contained in very big bowl by ox blood with macropore spoon, then the ginger splices in soup, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper etc. is secreted with aperture spoon.

4th step: open big fire, pot is entered with mashed garlic, rice vinegar, rock sugar, after water is opened, by beef, tripe rapidly under enter in pot, add monosodium glutamate, chili oil, light soy sauce, off the pot immediately after soup rolling, soup stocks all in pot are all poured in very big bowl, sprinkle chopped spring onion, caraway leaf fast, drench into spicebush oil, serve.

The technical advantage of this programme is:

Major ingredient tripe during tradition " newly changing San He Tang " makes has two kinds of selections, has the person that selects Omasum separately, has and select separately stewed rotten tripe person.Mountain Chains is the essential part of tripe, sweet crisp good to eat; Omasum fragility is good, has distinctive odor and mouthfeel.In patent major ingredient of the present invention, tripe selects Omasum and each half of Mountain Chains, and get the advantage of the two, a person sponging on an aristocrat can enjoy two kinds of different mouthfeels simultaneously.

" newly change San He Tang " and belong to typical Hunan cuisine, general without Chinese prickly ash in making.Adopt a small amount of Chinese prickly ash and ginger splices one at first fried once with oily low temperature in patent of the present invention, make San He Tang have micro-picotement, enriched the mouthfeel of San He Tang.

Chopped hot pepper, Oryza glutinosa vinegar, fermented soya bean should adopt local native article, can embody the peculiar flavour of " newly changing San He Tang " well.

Preparing burden during tradition newization dish makes generally need not be sugared, and patent of the present invention adds several little rock sugar in preparing burden, and one is the consumption that can reduce monosodium glutamate, and two is carry fresh, enriches the mouthfeel of San He Tang.

Directly use after beef section during tradition " newly changing San He Tang " makes, when San He Tang makes in the present invention, sirloin crosscut is become 2 ~ 3 millimeters of thin slices, grab with yellow rice wine in advance and evenly pickle a bit of time, contribute to the sheep offensive smell reducing beef, increase the fragility of beef.

In tradition " newly changing San He Tang " way tripe only warm water turn over and wash, not de-black skin, otherwise delicate flavour reduces, and have saying of " sipping black do not sip white ", patent of the present invention follows ancient method herein.In tradition " newly changing San He Tang " way, directly use after tripe section, when San He Tang of the present invention makes, add a small amount of white wine and pickle 20 minutes, can increase its fragility after Omasum and Mountain Chains being thinly sliced, reduce sheep offensive smell, mouthfeel is better.

Ox bone knocks off, beef and ginger, anise, cassia bark, fennel seeds, kaempferia galamga, tsaoko, spiceleaf, clear water stew, make close Galbitang processed, be tradition " newly changing San He Tang " make in do not pass close, each way is also incomplete same, Galbitang formula close processed in patent of the present invention, learn wildly from other's strong points, go through more than 20 year-end sizings.Add a small amount of salt before boiling end and boil a period of time again, have more nutritional labeling and be added in soup in Os Bovis seu Bubali and beef, the concentration of soup increases, and look turns white, and mouthfeel is abundanter.

Enter ginger splices under in edible oil, Chinese prickly ash, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper stir-fry can Titian, add ox blood moderate heat after adding close Galbitang processed to boil, unique perfume in ginger splices, Chinese prickly ash, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper enters in soup, then can be infiltered in ox blood by soup.The way of tradition " newly changing San He Tang " be simply by beef, tripe adds making becomes San He Tang.A material alteration has been done: first contained in very big bowl by ox blood with macropore spoon, then the ginger splices in soup, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper etc. are secreted with aperture spoon in patent of the present invention technique herein.Because boil by mixing with ox blood, the taste of the batching such as ginger splices, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper has entered in soup, becomes residue, have a nasty taste, affect mouthfeel and aesthetic feeling, should first secrete, can increase vegetable aesthetic feeling, this is the improvement that the present invention makes technique with reference to person sponging on an aristocrat's suggestion.

Most important mouthfeel is beef, tripe meat is given birth to crisp " newly to change San He Tang ", and in processing technology, the grasp of the duration and degree of heating is very important.Open after big fire soup opens, by beef, tripe rapidly under enter in pot, must be off the pot immediately after soup rolling, soup stocks all in pot are all poured in very big bowl, sprinkle chopped spring onion, caraway leaf fast, drench into spicebush oil, serve.A person sponging on an aristocrat must be edible fast, and edible time one is of a specified duration, and soup temperature drop is low, the ageing of the meat such as beef, tripe, and taste is with chewing bavin.

Spicebush oil taste is unusual, in San He Tang, add spicebush oil, fishy smell of mainly dispelling, smell of mutton, moulds the peculiar taste of San He Tang, but not everybody likes, can like increase and decrease consumption according to each one.

Detailed description of the invention

The invention will be further described below, preferred embodiment of the present invention is: the newization San He Tang described in the present embodiment includes major ingredient and batching, and described major ingredient each component weight portion is: ox blood 400g, sirloin 50g, tripe 300g(Omasum and each 150g of Mountain Chains);

Batching each component weight portion is: Chinese prickly ash 10 ~ 30g, chopped hot pepper 30 ~ 50g, chili oil 5 ~ 10ml, spicebush oil 2 ~ 10g, Oryza glutinosa vinegar 10 ~ 30 ml, refined salt 8 ~ 10g, monosodium glutamate 1 ~ 3g, rock sugar 2 ~ 8g, fermented soya bean 10 ~ 20g, ginger 20 ~ 30g, garlic son 10 ~ 40g, green onion 10 ~ 50g, edible oil 50 ~ 70g, caraway leaf 5 ~ 20g, close Galbitang 400 ~ 500 ml processed, white wine 10 ~ 25g, yellow rice wine 10 ~ 15g, light soy sauce 10 ~ 15ml, pepper powder 3 ~ 5g;

The processing technology of selecting materials of above-mentioned formula is:

1), ox blood is cut into 25 mm wides, 50 millimeters long, 4 ~ 6 millimeters thick rectangular.

2), in advance sirloin crosscut was become 2 ~ 3 millimeters of thin slices in about 20 minutes, grab even with yellow rice wine 10g.

3), kill after ox cuts open the chest, take out Omasum and tripe, trembled totally by Omasum ight soil, turned over wash clean with warm water, not de-black skin, crosscut becomes 3 millimeter band silk thin slices; Abundant tripe beam is cut in tripe choosing, is cut into 3 millimeter thin slices after warm water washing is clean; Omasum, Mountain Chains were added white spirit mixed and pickle in 20 minutes in advance.

4), ginger is cut into 1 ~ 1.5mm thin slice; Young 3 lobes of garlic are cut into garlic pieces, and another 3 lobes mash into mud; Bulbus Allii Fistulosi half is cut into particle, and remaining green onion is all cut into chopped spring onion; Caraway leaf chopping sheet.

5), ox bone 3 knocks off, 3 jin, beef is cut into half jin of fritter, ginger 50g clap rotten, anistree 5, cassia bark 10g, fennel seeds 10g, kaempferia galamga 10g, tsaoko 10g, spiceleaf 10,15 jin, clear water, big fire is boiled skims offscum, open after little fire boils 2.5 hours, salt adding 25g, boil 30 minutes again, namely become close Galbitang processed.

The manufacture craft of above-mentioned formula includes following steps:

First step: open little fire, adds edible oil after cold pot dryouies, and rusting to 3 becomes that heat first enters ginger splices down, Chinese prickly ash stir-fries, and raises after ginger splices appearance micro-Huang until oil temperature, then under enter fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper stir-fry.

Second step: when edible oil is light red, add close Galbitang processed, open big fire, salt adding, add ox blood, Tang Kaihou moderate heat boils about 3 ~ 5 minutes.

Third step: Guan Huo, frying pan is removed, and is contained in very big bowl by ox blood with macropore spoon, then the ginger splices in soup, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper etc. is secreted with aperture spoon.

4th step: open big fire, pot is entered with mashed garlic, rice vinegar, rock sugar, after water is opened, by beef, tripe rapidly under enter in pot, add monosodium glutamate, chili oil, light soy sauce, off the pot immediately after soup rolling, soup stocks all in pot are all poured in very big bowl, sprinkle chopped spring onion, caraway leaf fast, drench into spicebush oil, serve.

The present invention uses for reference traditional handicraft, retains the taste characteristics that tradition " newly changes San He Tang " to greatest extent, focuses on learning wildly from other's strong points, weed out the old and bring forth the new, by changing major ingredient composition, increase and decrease batching, change processing technology, strengthen the flavor effects of its uniqueness, meet more people liking this vegetable.In the present invention, main material tripe is from the single Omasum of tradition or ripe tripe, changes into fresh Omasum and each half of Mountain Chains, and the sweet crisp feature of outstanding tripe, has enriched kind and the taste of major ingredient; Close Galbitang taste processed is dense; Auxiliary material adds Chinese prickly ash, rock sugar, has enriched mouthfeel; First pickle with cooking wine after beef, tripe section before making, remove sheep offensive smell, increase raw crisp mouthfeel; Manufacturing process goes out residue at Tang Zhongmi, and vegetable aesthetic feeling increases, and taste is better.

Claims (2)

1. newly change a San He Tang, it is characterized in that: it includes major ingredient and batching, described major ingredient each component weight portion is: ox blood 400 ~ 450g, sirloin 50 ~ 80g, tripe 300 ~ 350g;

Batching each component weight portion is: Chinese prickly ash 10 ~ 30g, chopped hot pepper 30 ~ 50g, chili oil 5 ~ 10ml, spicebush oil 2 ~ 10g, Oryza glutinosa vinegar 10 ~ 30 ml, refined salt 8 ~ 10g, monosodium glutamate 1 ~ 3g, rock sugar 2 ~ 8g, fermented soya bean 10 ~ 20g, ginger 20 ~ 30g, garlic son 10 ~ 40g, green onion 10 ~ 50g, edible oil 50 ~ 70g, caraway leaf 5 ~ 20g, close Galbitang 400 ~ 500 ml processed, white wine 10 ~ 25g, yellow rice wine 10 ~ 15g, light soy sauce 10 ~ 15ml, pepper powder 3 ~ 5g;

The processing technology of selecting materials of above-mentioned formula is:

1), ox blood is cut into 25 mm wides, 50 millimeters long, 4 ~ 6 millimeters thick rectangular;

2), in advance sirloin crosscut was become 2 ~ 3 millimeters of thin slices in about 20 minutes, grab even with yellow rice wine 10g;

3), kill after ox cuts open the chest, take out Omasum and tripe, trembled totally by Omasum ight soil, turned over wash clean with warm water, not de-black skin, crosscut becomes 3 millimeter band silk thin slices; Abundant tripe beam is cut in tripe choosing, is cut into 3 millimeter thin slices after warm water washing is clean; Omasum, Mountain Chains were added white spirit mixed and pickle in 20 minutes in advance;

4), ginger is cut into 1 ~ 1.5mm thin slice; Young 3 lobes of garlic are cut into garlic pieces, and another 3 lobes mash into mud; Bulbus Allii Fistulosi half is cut into particle, and remaining green onion is all cut into chopped spring onion; Caraway leaf chopping sheet;

5), ox bone 3 knocks off, 3 jin, beef is cut into half jin of fritter, ginger 50g clap rotten, anistree 5, cassia bark 10g, fennel seeds 10g, kaempferia galamga 10g, tsaoko 10g, spiceleaf 10,15 jin, clear water, big fire is boiled skims offscum, open after little fire boils 2.5 hours, salt adding 25g, boil 30 minutes again, namely become close Galbitang processed.

2. a manufacture craft for newization San He Tang, is characterized in that: it includes following steps:

First step: open little fire, adds edible oil after cold pot dryouies, and rusting to 3 becomes that heat first enters ginger splices down, Chinese prickly ash stir-fries, and raises after ginger splices appearance micro-Huang until oil temperature, then under enter fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper stir-fry;

Second step: when edible oil is light red, add close Galbitang processed, open big fire, salt adding, add ox blood, Tang Kaihou moderate heat boils about 3 ~ 5 minutes;

Third step: Guan Huo, frying pan is removed, and is contained in very big bowl by ox blood with macropore spoon, then the ginger splices in soup, fermented soya bean, Bulbus Allii Fistulosi, garlic pieces, chopped hot pepper etc. is secreted with aperture spoon;

4th step: open big fire, pot is entered with mashed garlic, rice vinegar, rock sugar, after water is opened, by beef, tripe rapidly under enter in pot, add monosodium glutamate, chili oil, light soy sauce, off the pot immediately after soup rolling, soup stocks all in pot are all poured in very big bowl, sprinkle chopped spring onion, caraway leaf fast, drench into spicebush oil, serve.