CN104970393A - Laminaria japonica honeydew pork rib and preparation method thereof - Google Patents
Laminaria japonica honeydew pork rib and preparation method thereof Download PDFInfo
- Publication number
- CN104970393A CN104970393A CN201510231954.8A CN201510231954A CN104970393A CN 104970393 A CN104970393 A CN 104970393A CN 201510231954 A CN201510231954 A CN 201510231954A CN 104970393 A CN104970393 A CN 104970393A
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese chestnut
- red date
- honeydew
- chop
- 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.)
- Withdrawn
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 241000015177 Saccharina japonica Species 0.000 title abstract 5
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title abstract 4
- 240000002495 Cucumis melo var. inodorus Species 0.000 title abstract 4
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 17
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000099147 Ananas comosus Species 0.000 claims abstract description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 241001466453 Laminaria Species 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 241000405414 Rehmannia Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 241000238030 Procambarus clarkii Species 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 239000003814 drug Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001354 calcination Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a laminaria japonica honeydew pork rib and a preparation method thereof, and the laminaria japonica honeydew pork ribs are characterized by being prepared by using the following raw materials in parts by weight (g): small pork ribs 400-450 parts, castanea mollissima 50-55 parts, pineapples 100-120 parts, rehmannia glutinosa 5-7 parts, procambarus clarkii shells 10-13 parts, shredded laminaria japonica 50-55 parts, Chinese red dates 10-13 parts, minced ginger 10-13 parts, corn flour 20-25 parts, honey 15-20 parts, edible salt 13-17 parts, vinegar 5-8 parts, and dark soy sauce 5-8 parts. The laminaria japonica honeydew pork ribs have the characteristics of having varieties of nutrition, rich taste, attractive color and luster, and sour and refreshing mouthfeel.
Description
Technical field
The present invention relates generally to main laminaria Mulse pork ribs and preparation method thereof.
Background technology
Existing chop preparation method has spareribs with brown sauce, sweet and sour spareribs, wax gourd rib soup etc., its mouthfeel is more greasy, color is more obscure or nutrition is more single, the present invention is by adding the food materials of other kind, make it while the nutrition retaining chop itself and flavour, incorporate the element of how different flavour, enrich mouthfeel, balanced nutritious, improve famished look, provide distinguished cuisines new experience to people.Herbal cuisine is under traditional Chinese medicine, cookery and nutrition theoretical direction, strictly press medicated food formula, by compatible for the food that Chinese medicine and some have medical value, adopt the ticbit with certain color, shape that the diet culinary art of China's uniqueness and modern scientific method are made.It is the product that the medical knowledge of Chinese tradition combines with cooking experience.Its " residence cure in food ", both using medicine as food, compose food with medicinal again, food power borrowed by medicine, and food helps medicine prestige, and the two complements each other, and brings out the best in each other; Both had higher nutritive value, preventable disease is cured the disease, health body-building, to be promoted longevity again.River-snail sheil, taste is sweet, and property is put down, nontoxic.River-snail sheil makes it soluble in water by calcining and grinding by the present invention, then is equipped with the medicines such as the dried rhizome of rehmannia, makes it have with stomach, antidiarrheal, eliminates the phlegm, the health-care efficacy such as clearing heat and cooling blood.
Summary of the invention
The present invention seeks to, in order to provide a main laminaria Mulse pork ribs, to increase the application of river-snail sheil in food with this.
The present invention is achieved by the following technical solutions:
One main laminaria Mulse pork ribs, is characterized in that it is made up of following weight parts (g) raw material:
Major ingredient: sparerib 400 ~ 450, Chinese chestnut 50 ~ 55
Auxiliary material: pineapple 100 ~ 120, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, Shredded kelp 50 ~ 55, red date 10 ~ 13, bruised ginger 10 ~ 13, fecula 20 ~ 25
Condiment: honey 15 ~ 20, salt 13 ~ 17, vinegar 5 ~ 8, dark soy sauce 5 ~ 8
The preparation method of one main laminaria Mulse pork ribs, comprises the following steps:
1), by sparerib put into hot water and remove bone bloodstain, add red date, the dried rhizome of rehmannia, Chinese chestnut and 5 ~ 8 times of water gagings after taking-up, simmer 1 ~ 1.5 hour, soup juice is separated with chop, red date, Chinese chestnut, stand-by;
2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 5 ~ 7 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;
3), by Shredded kelp hot water scald to 7 ~ 8 ripe, drain excessive moisture, then mix vinegar and a small amount of salt pickles 1 ~ 2 day in 2 ~ 4 DEG C;
4), by the sparerib of step 1 mix upper honey, salt and fecula, explode to the micro-Huang of epidermis, get out control oil, then pot is slipped oil and put into Jiang Mo, dark soy sauce, Chinese chestnut, step 2 gained filtrate, chop and a small amount of soup juice, stir-fry evenly, receive juice;
5) Shredded kelp, by step 3 pickled is bonded on the chop of step 4 respectively, stacks neat, then puts around it by Chinese chestnut, lay out pineapple slice at outermost layer, then be equipped with soup juice with red date.
Advantage of the present invention is:
1, a main laminaria Mulse pork ribs of the present invention has the features such as nutrition is various, taste abundant, the acid of attractive color, mouthfeel is refreshing.
2, a main laminaria Mulse pork ribs active ingredient of the present invention has building up resistance, promotes the health-care effects such as digestion, prevent disease.
3, chop first mixes with red date, Chinese chestnut and simmers by the present invention, takes out bloody increase jujube perfume, then wraps honey, fecula frying, make in it soft outer crisp, then with the collocation such as sea-tangle, pineapple, make nutrition more balanced, healthy.
4, river-snail sheil makes it soluble in water by calcining and grinding by the present invention, is easy to absorption of human body.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
One main laminaria Mulse pork ribs, is characterized in that it is made up of following weight parts (g) raw material:
Major ingredient: sparerib 400 ~ 450, Chinese chestnut 50 ~ 55
Auxiliary material: pineapple 100 ~ 120, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, Shredded kelp 50 ~ 55, red date 10 ~ 13, bruised ginger 10 ~ 13, fecula 20 ~ 25
Condiment: honey 15 ~ 20, salt 13 ~ 17, vinegar 5 ~ 8, dark soy sauce 5 ~ 8
The preparation method of one main laminaria Mulse pork ribs, comprises the following steps:
1), by sparerib put into hot water and remove bone bloodstain, add red date, the dried rhizome of rehmannia, Chinese chestnut and 5 ~ 8 times of water gagings after taking-up, simmer 1 ~ 1.5 hour, soup juice is separated with chop, red date, Chinese chestnut, stand-by;
2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 5 ~ 7 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;
3), by Shredded kelp hot water scald to 7 ~ 8 ripe, drain excessive moisture, then mix vinegar and a small amount of salt pickles 1 ~ 2 day in 2 ~ 4 DEG C;
4), by the sparerib of step 1 mix upper honey, salt and fecula, explode to the micro-Huang of epidermis, get out control oil, then pot is slipped oil and put into Jiang Mo, dark soy sauce, Chinese chestnut, step 2 gained filtrate, chop and a small amount of soup juice, stir-fry evenly, receive juice;
5) Shredded kelp, by step 3 pickled is bonded on the chop of step 4 respectively, stacks neat, then puts around it by Chinese chestnut, lay out pineapple slice at outermost layer, then be equipped with soup juice with red date.
Claims (2)
1. a main laminaria Mulse pork ribs, is characterized in that it is made up of following weight parts (g) raw material:
Major ingredient: sparerib 400 ~ 450, Chinese chestnut 50 ~ 55
Auxiliary material: pineapple 100 ~ 120, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, Shredded kelp 50 ~ 55, red date 10 ~ 13, bruised ginger 10 ~ 13, fecula 20 ~ 25
Condiment: honey 15 ~ 20, salt 13 ~ 17, vinegar 5 ~ 8, dark soy sauce 5 ~ 8.
2. a main laminaria Mulse pork ribs according to claim 1, it is characterized in that being made up of the following step:
1), by sparerib put into hot water and remove bone bloodstain, add red date, the dried rhizome of rehmannia, Chinese chestnut and 5 ~ 8 times of water gagings after taking-up, simmer 1 ~ 1.5 hour, soup juice is separated with chop, red date, Chinese chestnut, stand-by;
2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 5 ~ 7 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;
3), by Shredded kelp hot water scald to 7 ~ 8 ripe, drain excessive moisture, then mix vinegar and a small amount of salt pickles 1 ~ 2 day in 2 ~ 4 DEG C;
4), by the sparerib of step 1 mix upper honey, salt and fecula, explode to the micro-Huang of epidermis, get out control oil, then pot is slipped oil and put into Jiang Mo, dark soy sauce, Chinese chestnut, step 2 gained filtrate, chop and a small amount of soup juice, stir-fry evenly, receive juice;
5) Shredded kelp, by step 3 pickled is bonded on the chop of step 4 respectively, stacks neat, then puts around it by Chinese chestnut, lay out pineapple slice at outermost layer, then be equipped with soup juice with red date.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231954.8A CN104970393A (en) | 2015-05-09 | 2015-05-09 | Laminaria japonica honeydew pork rib and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231954.8A CN104970393A (en) | 2015-05-09 | 2015-05-09 | Laminaria japonica honeydew pork rib and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970393A true CN104970393A (en) | 2015-10-14 |
Family
ID=54267817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510231954.8A Withdrawn CN104970393A (en) | 2015-05-09 | 2015-05-09 | Laminaria japonica honeydew pork rib and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970393A (en) |
-
2015
- 2015-05-09 CN CN201510231954.8A patent/CN104970393A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351412B (en) | A kind of compound health-care tea containing Sunset Abelmoschus Root | |
| CN105166919A (en) | Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof | |
| CN104222954A (en) | Medicated food seasoning capable of improving qi-insufficiency constitution | |
| CN102640939A (en) | Nutritive skin-carrying beef product and preparation method of product | |
| CN103689513A (en) | Health care cooking wine and preparation method thereof | |
| CN103355674B (en) | Pork tripe medicated diet and its making process | |
| CN103494253A (en) | Milk-fragrance fish flesh ball | |
| CN105533617A (en) | Traditional Chinese medicine spicy hot hot-pot condiment and preparation method thereof | |
| CN103637270A (en) | Production method for soy-sauce-flavor melon seeds invigorating stomach | |
| CN101810329B (en) | Dandelion dried noodles and method for preparing same | |
| CN103704814A (en) | Milk flavor enoki mushroom health drink and preparation method thereof | |
| CN1539327A (en) | Bottom stuff of midicinal meal for fire pot and preparation method | |
| CN102669370A (en) | Lotus leaf balsam pear tea and preparation method thereof | |
| CN103704773A (en) | Canned Chinese prickly ash silver carp able to warm and tonify spleen and kidney | |
| CN103931977A (en) | Cured meat type blueberry cake and preparation method thereof | |
| CN103284187A (en) | Preparation method of health care stewed duck with soy sauce | |
| CN104970393A (en) | Laminaria japonica honeydew pork rib and preparation method thereof | |
| CN104886661A (en) | Black and white health-preservation steamed octopus and preparation method thereof | |
| CN105029325A (en) | Potato flour seasoning base material and preparation process thereof | |
| CN104920546A (en) | Health preserving pumpkin pie and preparation method thereof | |
| CN104322688A (en) | Chocolate milk flavor medicinal dendrobum herb beverage and preparation method thereof | |
| CN104939130B (en) | Soft-shelled turtle egg herbal cuisine and preparation method thereof | |
| CN104146307A (en) | Body fluid production promoting and stomach nourishing vegetable juice beverage and preparation method thereof | |
| CN104856114A (en) | Iced litchi salmon crispy rice and preparation method therefor | |
| CN104222953A (en) | Medicated food seasoning for improving phlegm-dampness physique |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151014 |
|
| WW01 | Invention patent application withdrawn after publication |