CN105029339A - Seasoning for sour soup beef - Google Patents
Seasoning for sour soup beef Download PDFInfo
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- CN105029339A CN105029339A CN201510535412.XA CN201510535412A CN105029339A CN 105029339 A CN105029339 A CN 105029339A CN 201510535412 A CN201510535412 A CN 201510535412A CN 105029339 A CN105029339 A CN 105029339A
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Abstract
The invention relates to the field of food processing, and particularly relates to a seasoning for soup sour beef. The seasoning is prepared from vegetable oil, yellow bell pepper hot sauce, edible salt, white granulated sugar, monosodium glutamate, capsicum frutescens, refined beef tallow, food flavor, fresh ginger and fresh garlic through thermal processing technology. The seasoning for sour soup beef, provided by the invention, has the characteristics of being yellow bright in soup color, capable of attracting appetite, moderate in sourness and spiciness, refreshing and capable of cleansing the palate. The seasoning for sour soup beef inherits the conventional making method, industrialized and standardized production of the conventional dish, namely the sour soup beef, can be realized, and the difficulties of simplification, standardization and industrialization of catering products are solved. Flavor cooked by cooks spending time and labor can be reached or the flavor can be better with one portion of the seasoning, so that the life of people can be relatively convenient and quick, and the sour soup beef is nutritional and delicious. The product can be used for cooking the conventional dish, namely the sour soup beef, and can also be used in catering noodles, catering vermicelli soup and catering chafing dish.
Description
Technical field
The present invention relates to food processing field, particularly the fertile ox flavoring of the sour soup of one.
Background technology
Ancients say, food look, property also.Bread is the staff of life, and the taste of diet of people both pursued this taste, also needs to cover up the smelling of fish or mutton, drive wet invigorating the spleen, there has been flavoring.In fact, the dispute sense organ of spice to people and the spread effect of spirit, noted in the past and seldom, spice has again certain refreshing function.In this sense, flavoring is just with darker cultural appeal.
The fertile ox of acid soup, is the common Han nationality famous dish in a lot of Sichuan cuisine shop, belongs to Sichuan cuisine.The quality of fertile ox is the first element naturally, but after doing as the Romans do while in Rome, and the fertile ox of sour soup it is essential the seasoning of soup, just rightly vinegar-pepper.In conventional fabrication method, need ten plurality of raw materials to make, need to process respectively raw material, to use in manufacturing process quick-fried, fry, remove slag, multiple operating procedure such as seasoning, preparation method is complicated, and flavor variations is large.
Along with the quickening gradually of consumer's rhythm of life, the degree of Consumer groups's rejuvenation strengthens further, and consumer more and more likes the flavouring that using function is various, simple to operate, easy to use, local flavor is various.The fertile ox dish of traditional fabrication acid soup, culinary art skill and technique for consumer there are certain requirements, consuming time longer on cooking time, simultaneously because similar flavouring credit rating is different, local flavor also has different difference, and the fertile ox dish of this sour soup that different consumer will be caused to make is difficult to standardization.Simultaneously there are much traditional cuisines in China, in the process of this development progressively fade from memory by people, therefore, provide a kind of and be applicable to suitability for industrialized production, the flavoring of unique flavor has important practical significance.
Summary of the invention
In view of this, the invention provides the fertile ox flavoring of a kind of sour soup.The fertile ox flavoring of sour soup provided by the invention has the greasy feature of bright, the tempting appetite of soup look Huang, vinegar-pepper agreeable to the taste, salubrious solution.Solve catering product convenient purification, standardization, an industrialization difficult problem.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides the fertile ox flavoring of a kind of sour soup, be made up of the raw material of following weight portion:
In specific embodiments more of the present invention, the fertile ox flavoring of sour soup provided by the invention, be made up of the raw material of following weight portion:
In specific embodiments more of the present invention, the preparation method of the fertile ox flavoring of sour soup provided by the invention be get formula ratio raw material through pretreatment, mixing, heating, to obtain final product.
In specific embodiments more of the present invention, described in the preparation method of the fertile ox flavoring of sour soup provided by the invention, pretreatment comprises cleaning, cuts mud.
In specific embodiments more of the present invention, the preparation method of the fertile ox flavoring of sour soup provided by the invention comprises the steps:
Step 1: get vegetable oil 30 ~ 40 weight portion, refining butter 2 ~ 6 weight portion, through the first frying, then adds fresh ginger 1 ~ 2 weight portion, fresh garlic 1 ~ 2 weight portion, through the second frying, stops heating, cooling, obtained quick-fried perfumery material;
Step 2: add yellow bell pepper thick chilli sauce 11 ~ 20 weight portion, hot millet 2 ~ 6 weight portion, essence for food 9 ~ 13 weight portion in the described quick-fried perfumery material that step 1 is obtained, edible salt 10 ~ 16 weight portion, white granulated sugar 7 ~ 11 weight portion, monosodium glutamate 2 ~ 6 weight portion, mixing, through the 3rd frying, cooling.
In specific embodiments more of the present invention, described in the preparation method of the fertile ox flavoring of sour soup provided by the invention, the first frying is for being warming up to 110 ~ 140 DEG C, and the time of described first frying is 0 ~ 6 minute.
In specific embodiments more of the present invention, described in the preparation method of the fertile ox flavoring of sour soup provided by the invention, the second frying is for being warming up to 110 ~ 120 DEG C, and the time of described second frying is 0 ~ 4 minute.
In specific embodiments more of the present invention, described in the preparation method of the fertile ox flavoring of sour soup provided by the invention, the 3rd frying is for being warming up to 75 ~ 90 DEG C, and the time of described 3rd frying is 20 ~ 40 minutes.
In specific embodiments more of the present invention, in the preparation method of the fertile ox flavoring of sour soup provided by the invention, described in step 1 or step 2, the temperature of cooling is 50 ~ 60 DEG C.
Concrete, the preparation method of the fertile ox flavoring of sour soup provided by the invention is:
Pretreatment of raw material: fresh ginger, fresh garlic are cleaned respectively, cuts into thin mud with cutmixer for subsequent use, and yellow bell pepper thick chilli sauce and hot millet cut into thin mud respectively with cutmixer for subsequent use.
Processing technology:
Vegetable oil 30 ~ 40 weight portion, refining butter 2 ~ 6 weight portion drops in jacketed pan, warming while stirring to 110 ~ 140 DEG C, are incubated 0 ~ 6 minute, slowly add fresh ginger 1 ~ 2 weight portion cutting into thin fourth, fresh garlic 1 ~ 2 weight portion, be warming up to 110 ~ 120 DEG C, be incubated 0 ~ 4 minute, stop heating immediately, open cooling and be water-cooled to 50 ~ 60 DEG C, take out and drop in carrying vapour zone of heating reactor.
Drop into yellow bell pepper thick chilli sauce 11 ~ 20 weight portion cut by order solid after first liquid in reactor, hot millet 2 ~ 6 weight portion, essence for food 9 ~ 13 weight portion, edible salt 10 ~ 16 weight portion, white granulated sugar 7 ~ 11 weight portion, monosodium glutamate 2 ~ 6 weight portion, warming while stirring to 75 ~ 90 DEG C, be incubated 20 ~ 40 minutes, be cooled to 50 ~ 60 DEG C immediately, packed by emulsification pump blowing.
Analysis conventional acid soup fertile ox soup stock method for making, understands raw-material scope and effect in the product thereof, and in conjunction with a certain amount of experiment, the roughly consumption of relevant raw materials in determination product of the present invention.Vegetable oil is little on the impact of local flavor, and consumption is 30 ~ 40 weight portions.Edible salt, monosodium glutamate and white granulated sugar use by normal edible adding proportion just (can consider the impact of salt content on total salinity of other material), edible salt consumption is 10 ~ 16 weight portions, white granulated sugar consumption is 7 ~ 11 weight portions, monosodium glutamate consumption is 2 ~ 6 weight portions, the ratio of fresh ginger and fresh garlic and the fragrance of frying temperature to product have certain influence, fresh ginger consumption is 1 ~ 2 weight portion, fresh garlic consumption is 1 ~ 2 weight portion, frying temperature controls at 110 DEG C ~ 120 DEG C, the consumption of refining butter directly affects the butter taste of finished product, refining butter consumption is 2 ~ 6 weight portions, the consumption of essence for food affects end taste and the tart flavour of product, essence for food consumption is 9 ~ 13 weight portions, consumption the having the greatest impact to product special flavour of yellow bell pepper thick chilli sauce and hot millet.Yellow bell pepper thick chilli sauce consumption is 11 ~ 20 weight portions, and hot millet consumption is 2 ~ 6 weight portions.
The invention discloses fertile ox flavoring of a kind of sour soup and preparation method thereof, belong to food technology field.Preparation method and parts by weight of raw materials proportioning are: vegetable oil 30 ~ 40 weight portion, yellow bell pepper thick chilli sauce 11 ~ 20 weight portion, edible salt 10 ~ 16 weight portion, white granulated sugar 7 ~ 11 weight portion, monosodium glutamate 2 ~ 6 weight portion, hot millet 2 ~ 6 weight portion, refining butter 2 ~ 6 weight portion, essence for food 9 ~ 13 weight portion, fresh ginger 1 ~ 2 weight portion, fresh garlic 1 ~ 2 weight portion, made by heat processing technique.The fertile ox flavoring of sour soup provided by the invention has the greasy feature of bright, the tempting appetite of soup look Huang, vinegar-pepper agreeable to the taste, salubrious solution.Acid soup fertile ox flavoring inherit traditional preparation method, realizes modern industrialization, standardized production by the fertile ox of traditional name meat and fish dishes acid soup, solves catering product convenient purification, standardization, an industrialization difficult problem.The portion of this product just can reach and be better than professional cooks and to waste time and energy the local flavor of the cooking, can make that the life of people is more convenient, quick, nutrition and delicious food.This product can be applicable to firing of traditional dish acid fertile ox of soup, also can be used in food and drink noodles, food and drink bean vermicelli soup, chafing dish.
Detailed description of the invention
The invention discloses the fertile ox flavoring of a kind of sour soup, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
Raw materials usedly in the fertile ox flavoring of sour soup provided by the invention all can to buy in market.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1 screening test
Analysis conventional acid soup fertile ox soup stock method for making, we determine raw-material scope and effect in the product thereof, and Preliminary design basic components, carries out single factor experiment according to basic components, with the mark of sensory evaluation for foundation, to determine amount ranges and the optimum amount of each component.
Basic components: vegetable oil 38 weight portion, butter 3 weight portion, is heated to 130 DEG C, and be incubated 2 minutes, add fresh ginger 2 weight portion, fresh garlic 1 weight portion, is heated to 115 DEG C, is incubated 2 minutes, is cooled to 50 DEG C.Add edible salt 12 weight portion, yellow bell pepper thick chilli sauce 15 weight portion, white granulated sugar 7 weight portion, monosodium glutamate 5 weight portion, hot millet 5 weight portion, essence for food 12 weight portion, is heated to 85 DEG C, is incubated 30 minutes, is cooled to 55 DEG C, and Over emulsfication pump blowing is packed.
Sensory evaluation: 10 people, according to the scoring of personal like's degree, full marks 100 points, 90-100 divides very good, and 80-90 divides better, and 70-80 divides generally, and 60-70 divides poor, and 50-60 divides non-constant.
1, vegetable oil consumption is selected:
In basic components, other component is constant, and vegetable oil parts by weight are 25,30,35,40,45,50.
Table 1 screening test 1
2, ginger consumption is selected:
In basic components, other component is constant, and ginger parts by weight are 0,1,2,3,4.
Table 2 screening test 2
3, garlic consumption is selected:
In basic components, other component is constant, and garlic parts by weight are 0,1,2,3,4.
Table 3 screening test 3
4, the first frying temperature range is selected:
Basic components Raw component is constant, and oil temperature is at 100 DEG C, and 110 DEG C, 120 DEG C, 130 DEG C, 140 DEG C, 150 DEG C, be incubated after 2 minutes, add fresh ginger and fresh garlic, oil is warming up to 115 DEG C, is incubated 2 minutes, is cooled to 50 DEG C immediately.
Table 4 screening test 4
5, the time range of the first frying is selected
Basic components Raw component is constant, and oil temperature is incubated frying after 0 minute, 2 minutes, 4 minutes, 6 minutes, 8 minutes 130 DEG C time, then adds ginger and garlic frying.
Table 5 screening test 5
6, the second frying temperature range is selected:
Basic components Raw component is constant, and the second frying temperature, at 100 DEG C, 110 DEG C, 115 DEG C, 120 DEG C, 125 DEG C, is incubated 2 minutes when 130 DEG C, stops heating, and is cooled to 50 DEG C immediately.
Table 6 screening test 6
7, the time range of the second frying is selected
Basic components Raw component is constant, and the second frying oil temperature is incubated frying and is cooled to 50 DEG C immediately after 0 minute, 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes 115 DEG C time.
Table 7 screening test 7
8, refining butter consumption is selected:
In basic components, other component is constant, and refining butter parts by weight are 0,2,4,6,8.
Table 8 screening test 8
9, edible salt consumption is selected:
In basic components, other component is constant, and edible salt parts by weight are 8,10,12,14,16,18.
Table 9 screening test 9
10, white granulated sugar consumption is selected:
In basic components, other component is constant, and white granulated sugar parts by weight are 5,7,9,11,13,15.
Table 10 screening test 10
11, monosodium glutamate consumption is selected:
In basic components, other component is constant, and monosodium glutamate parts by weight are 0,2,4,6,8,10
Table 11 screening test 11
12, hot millet consumption is selected:
In basic components, other component is constant, and hot millet parts by weight are 0,2,4,6,8,10.
Table 12 screening test 12
13, yellow bell pepper thick chilli sauce consumption is selected:
In basic components, other component is constant, and yellow bell pepper thick chilli sauce parts by weight are 8,11,14,17,20,23.
Table 13 screening test 13
14, essence for food consumption is selected:
In basic components, other component is constant, and essence for food parts by weight are 7,9,11,13,15,17.
Table 14 screening test 14
15, the temperature and time of the 3rd frying is determined.
Table 15 screening test 15
16, by single factor experiment, we show that refining butter, yellow bell pepper thick chilli sauce, hot millet, essence for food are comparatively large on the impact of product, and four factor 3 levels that design carry out orthogonal experiment screening, the results are shown in Table 16.
Table 16 screening test 16
Embodiment 2
Vegetable oil 40 weight portion, refining butter 2 weight portion, is warming up to 110 DEG C, and be incubated 6 minutes, slowly add fresh ginger 2 weight portion, fresh garlic 2 weight portion, is warming up to 120 DEG C, is incubated 0 minute, stops heating and being cooled to 50 DEG C.Drop into after taking out in reactor, drop into yellow bell pepper thick chilli sauce 20 weight portion again, hot millet 2 weight portion, edible salt 10 weight portion, monosodium glutamate 2 weight portion, white granulated sugar 7 weight portion, essence for food 13 weight portion, warming while stirring to 75 DEG C, is incubated 40 minutes, be cooled to 60 DEG C immediately, packed by emulsification pump blowing.
Embodiment 3
Vegetable oil 39 weight portion, refining butter 5 weight portion, is warming up to 140 DEG C, and be incubated 0 minute, slowly add fresh ginger 1 weight portion, fresh garlic 1 weight portion, is warming up to 110 DEG C, is incubated 4 minutes, stops heating and being cooled to 50 DEG C.Drop into after taking out in reactor, drop into yellow bell pepper thick chilli sauce 17 weight portion again, hot millet 3 weight portion, edible salt 11 weight portion, monosodium glutamate 3 weight portion, white granulated sugar 10 weight portion, essence for food 10 weight portion, warming while stirring to 85 DEG C, is incubated 30 minutes, be cooled to 50 DEG C immediately, packed by emulsification pump blowing.Obtain the fertile ox seasoner products of sour soup that soup look Huang is bright, tart flavour is soft, mouthfeel is coordinated.
Embodiment 4
Vegetable oil 37 weight portion, refining butter 4 weight portion, is warming up to 130 DEG C, and be incubated 3 minutes, slowly add fresh ginger 2 weight portion, fresh garlic 1 weight portion, is warming up to 115 DEG C, is incubated 2 minutes, stops heating and being cooled to 60 DEG C.Drop into after taking out in reactor, drop into yellow bell pepper thick chilli sauce 14 weight portion again, hot millet 4 weight portion, edible salt 14 weight portion, monosodium glutamate 4 weight portion, white granulated sugar 9 weight portion, essence for food 11 weight portion, warming while stirring to 85 DEG C, is incubated 30 minutes, be cooled to 55 DEG C immediately, packed by emulsification pump blowing.Obtain the fertile ox seasoner products of sour soup that bright, vinegar-pepper agreeable to the taste, the local flavor of soup look Huang is denseer.
Embodiment 5
Vegetable oil 37 weight portion, refining butter 3 weight portion, is warming up to 120 DEG C, and be incubated 3 minutes, slowly add fresh ginger 2 weight portion, fresh garlic 2 weight portion, is warming up to 115 DEG C, is incubated 2 minutes, stops heating and being cooled to 55 DEG C.Drop into after taking out in reactor, drop into yellow bell pepper thick chilli sauce 11 weight portion again, hot millet 5 weight portion, edible salt 15 weight portion, monosodium glutamate 5 weight portion, white granulated sugar 8 weight portion, essence for food 12 weight portion, warming while stirring to 90 DEG C, is incubated 20 minutes, be cooled to 60 DEG C immediately, packed by emulsification pump blowing.Obtain bright, vinegar-pepper agreeable to the taste, the fertile ox seasoner products of the fragrant comparatively outstanding sour soup of fat of soup look Huang.
Embodiment 6
Vegetable oil 30 weight portion, refining butter 6 weight portion, is warming up to 120 DEG C, and be incubated 0 minute, slowly add fresh ginger 2 weight portion, fresh garlic 2 weight portion, is warming up to 120 DEG C, is incubated 0 minute, stop heating and being cooled to 50 DEG C.Drop into after taking out in reactor, drop into yellow bell pepper thick chilli sauce 12 weight portion again, hot millet 6 weight portion, edible salt 16 weight portion, monosodium glutamate 6 weight portion, white granulated sugar 11 weight portion, essence for food 9 weight portion, warming while stirring to 85 DEG C, is incubated 30 minutes, be cooled to 60 DEG C immediately, packed by emulsification pump blowing.In the product that this ratio makes, salty delicate flavour is too heavy, strongly vinegar-pepper, and color and luster is dark, and mouthfeel is too dense, and excitement is too strong.
Embodiment 7 application test
Application experiment is prepared burden: sour soup fertile ox flavoring 45 weight portion, fertile ox sheet 400 weight portion, water 300 weight portion, asparagus 100 weight portion, mung bean sprouts 100 weight portion, green capsicum 10 weight portion, pimiento 10 weight portion.
Application experiment adding method: 1, add clear water in pot, first by asparagus blanching 30 seconds, picked up cold water for subsequent use at once.Remaining water is by mung bean sprouts also blanching, and the transparent of change picked up cold water at once, and water extracted by the asparagus of scalding and mung bean sprouts, puts into soup basin.
2, after fertile ox volume softens, add appropriate salt, white pepper powder and cooking wine and salt down 10 minutes.Pot clean put into again clear water boiled after, put into fertile ox volume, pour cooking wine into, quick-boil and scald to fertile ox variable color, pull out control solid carbon dioxide put on asparagus and mung bean sprouts.
3, add boiling water 300 weight portion in pot, boiled, add the fertile ox flavoring of sour soup, boiled pass fire, pours into soup juice on fertile ox volume, sprinkles green and red chilli circle.
Embodiment 8 contrast test
The fertile ox dish cooking of classical acid soup
Food materials prepare
Fertile ox 400 grams, silver-colored bud 100 grams, the golden yellow hat thick chilli sauce of asparagus 100 grams half bottle, 20 grams, rod chilli end, 20 grams, green and red chilli circle, Sheep's-parsley section, each 15 grams of caraway, ginger rice, garlic rice, refined salt, yellow rice wine, pepper powder, fish sauce, red vinegar, monosodium glutamate, fresh soup, to change chicken fat in right amount each.
Making step
1, add clear water in pot, first by asparagus blanching 30 seconds, pick up cold water at once for subsequent use.Remaining water is by mung bean sprouts also blanching, and the transparent of change picked up cold water at once, and water extracted by the asparagus of scalding and mung bean sprouts, puts into soup basin.
2, after fertile ox volume softens, add appropriate salt, white pepper powder and cooking wine and salt down 10 minutes.Pot clean put into again clear water boiled after, put into fertile ox volume, pour cooking wine into, quick-boil and scald to fertile ox variable color, pull out control solid carbon dioxide put on asparagus and mung bean sprouts.
3, clean pot is got angry, and puts into chicken fat and burns heat, drop into the quick-fried perfume (or spice) of ginger garlic rice, then enters down golden yellow hat thick chilli sauce and rod chilli end is slightly fried, and cooks into yellow rice wine, mixes fresh soup, with entering Sheep's-parsley section at present and caraway is slightly boiled.
4, then beat all material slags need not, then call in refined salt, pepper powder, fish sauce, monosodium glutamate and red vinegar, pour the ripe fertile ox sheet that floats into, just can connect soup band juice and pour in the glass plate that silver-colored bud is housed, be finally sprinkled into fresh little green and red chilli circle.
Sensory evaluation
Subjective appreciation is undertaken by 31 people groups, color and luster, apparent condition, fragrance and flavour four aspects are divided to obtain the application of samples of the fertile ox flavoring of sour soup to embodiment 2 to embodiment 6 respectively and contrast by the fertile ox dish of traditional technique home built acid soup, mark, total score is 100 points, wherein:
Color and luster full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Apparent condition full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Fragrance full marks are 30 points.Without assorted gas, give off a strong fragrance, pure (or joyful) 29.3--30 divides; Divide without assorted gas, fragrance stronger, pure (or joyful) 27--29.2; Can divide by 24--26.9 without assorted gas, sensation; Still can divide by 21--23.9; Qualifying 18--20.9 divides; Fail less than 18 points.
Flavour full marks are 40 points.Pure, tasty and refreshing 39.1--40 divides, and purer, agreeable to the taste 36--39 divides, and can divide by 32--35.9, and still can divide by 28--31.9, qualifying 24--27.9 divides, and fails less than 24 points.
Standardization in above-mentioned 5 examples is made to sample and makes standard specimen by hand and carries out sensory evaluation, in table 17 ~ table 22.31 for each person evaluation result gather in table 23:
Table 17 embodiment 2 product sensory evaluation result (31 people's evaluation result)
Table 18 embodiment 3 product sensory evaluation result (31 people's evaluation result)
Table 19 embodiment 4 product sensory evaluation result (31 people's evaluation result)
Table 20 embodiment 5 product sensory evaluation result (31 people's evaluation result)
Table 21 embodiment 6 product sensory evaluation result (31 people's evaluation result)
Table 22 embodiment 8 product sensory evaluation result (31 people's evaluation result)
Table 23 embodiment product sensory evaluates comparing result (31 are worth for each person)
Embodiment 9 Quality Detection
One, product operative norm number: Q/PGWSQ0003-2013
Two, Quality Detection
Table 24 embodiment 2 testing result
Table 25 embodiment 3 testing result
Table 26 embodiment 4 testing result
Table 27 embodiment 5 testing result
Table 28 embodiment 6 testing result
Note: the use of food additives meets the regulation of GB2760.
Comprehensive above-mentioned testing result is known, and the fertile ox flavoring of sour soup provided by the invention meets the regulation of " food security company standard flavouring-soy-sauce " Q/PGWSQ0003-2013.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. the fertile ox flavoring of sour soup, is characterized in that, be made up of the raw material of following weight portion:
2. the fertile ox flavoring of sour soup according to claim 1, is characterized in that, be made up of the raw material of following weight portion:
3. the fertile ox flavoring of sour soup according to claim 1 or 2, is characterized in that, its preparation method be get formula ratio raw material through pretreatment, mixing, heating, to obtain final product.
4. the fertile ox flavoring of sour soup according to any one of claims 1 to 3, it is characterized in that, described pretreatment comprises cleaning, cuts mud.
5. the fertile ox flavoring of sour soup according to any one of Claims 1-4, it is characterized in that, its preparation method comprises the steps:
Step 1: get vegetable oil 30 ~ 40 weight portion, refining butter 2 ~ 6 weight portion, through the first frying, then adds fresh ginger 1 ~ 2 weight portion, fresh garlic 1 ~ 2 weight portion, through the second frying, stops heating, cooling, obtained quick-fried perfumery material;
Step 2: add yellow bell pepper thick chilli sauce 11 ~ 20 weight portion, hot millet 2 ~ 6 weight portion, essence for food 9 ~ 13 weight portion in the described quick-fried perfumery material that step 1 is obtained, edible salt 10 ~ 16 weight portion, white granulated sugar 7 ~ 11 weight portion, monosodium glutamate 2 ~ 6 weight portion, mixing, through the 3rd frying, cooling.
6. the fertile ox flavoring of sour soup according to any one of claim 1 to 5, it is characterized in that, the first frying described in its preparation method is for being warming up to 110 ~ 140 DEG C, and the time of described first frying is 0 ~ 6 minute.
7. the fertile ox flavoring of sour soup according to any one of claim 1 to 6, it is characterized in that, the second frying described in its preparation method is for being warming up to 110 ~ 120 DEG C, and the time of described second frying is 0 ~ 4 minute.
8. the fertile ox flavoring of sour soup according to any one of claim 1 to 7, it is characterized in that, described in its preparation method, the 3rd frying is for being warming up to 75 ~ 90 DEG C, and the time of described 3rd frying is 20 ~ 40 minutes.
9. the fertile ox flavoring of sour soup according to any one of claim 1 to 8, is characterized in that, in its preparation method, described in step 1 or step 2, the temperature of cooling is 50 ~ 60 DEG C.
10. according to any one of claim 1 to 9, the application in the fertile ox of sour soup, food and drink noodles, food and drink bean vermicelli soup, chafing dish fired by the fertile ox flavoring of sour soup.
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| CN107495276A (en) * | 2017-09-11 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of sour soup beef fat flavoring |
| CN109043436A (en) * | 2018-08-06 | 2018-12-21 | 黔东南苗族侗族自治州农业科学院 | A kind of yellow acid soup and preparation method thereof |
| CN112021518A (en) * | 2019-06-04 | 2020-12-04 | 军事科学院系统工程研究院军需工程技术研究所 | Big-package sour soup fat beef and preparation method thereof |
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| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN107495276A (en) * | 2017-09-11 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of sour soup beef fat flavoring |
| CN109043436A (en) * | 2018-08-06 | 2018-12-21 | 黔东南苗族侗族自治州农业科学院 | A kind of yellow acid soup and preparation method thereof |
| CN112021518A (en) * | 2019-06-04 | 2020-12-04 | 军事科学院系统工程研究院军需工程技术研究所 | Big-package sour soup fat beef and preparation method thereof |
| CN115606776A (en) * | 2022-10-25 | 2023-01-17 | 四川白家阿宽食品产业股份有限公司 | Thick soup type sour and hot gold soup seasoning sauce and preparation method thereof |
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