CN105285849A - Okra and pork liver soup packet - Google Patents

Abstract

The invention discloses an okra and pork liver soup packet which is prepared from the following raw materials (by weight): 50-60 parts of okra, 20-25 parts of pork liver, 3-4 parts of yellow rice wine, 2-3 parts of liquorice, 9-13 parts of white sesame seed, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of ketchup, 20-30 parts of ox bone soup and proper amounts of plant oil, five spice powder, salt, yeast and water. By aging of rose and brown sugar, rose sugar with brilliant color, rich fragrance and abundant nutrition can be obtained. Five spice powder is heated and stirred to enhance the fragrance. Carrot has pleasant fragrance and color, and chive can enhance fragrance and remove fishy smell. By combining carrot, chive and sargassum fusiforme, dish can be delicious and tasty, taste has faint scent, and the mouthfeel is abundant. By the method for making the soup packet, peculiar flavor and nutritive value of okra and pork liver are maintained, the soup packet can be stored for a long time, and the product has high nutritive value.

Description

A kind of gumbo pork liver soup stock bag

Technical field

The present invention relates to food technology field, particularly relate to a kind of gumbo pork liver soup stock bag.

Background technology

Sargassum fusifome is that a kind of warm temperate zone marine alga belongs to brown algae Sargassaceae, distributed more widely in China East Sea, is a kind of important economical alga resource.Sargassum fusifome nature and flavor are bitter, salty, cold, tool softening and resolving hard mass, inducing diuresis for removing edema, function of reducing phlegm of purging heat.Research finds that sargassum fusifome contains 18 kinds of important amino acids of needed by human body, also has multiple bioactive functions, as antitumor, antiviral, anticoagulation etc., has higher healthy nutritive value, is therefore called as " longevity greens/mustard green ", " the extra large ginseng on dining table ".

At present, mostly the edible soup stock bag on market is to make with food additives, and kind, taste are single, can not be good benefiting action is played to human body, have even to infringement health, can not meet the need of market.So market being starved of one can effectively make food tasty, there is the soup stock bag of conditioning health.Soup stock bag of the present invention after boiling water brews soup body The colours match well appetite, there is strong marine alga taste and delicate flavour, have that green onion is fragrant, carrot is fragrant, without fishy smell, free from extraneous odour.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of gumbo pork liver soup stock bag.

The present invention is achieved by the following technical solutions:

A kind of gumbo pork liver soup stock bag, is made up of the raw material of following weight portion: gumbo 50-60, pork liver 20-25, yellow rice wine 3-4, Radix Glycyrrhizae 2-3, white sesameseed 9-13, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.

Gumbo pork liver soup stock bag according to claim 1, the concrete steps of preparation method are as follows:

(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;

(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;

(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;

(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;

(5) by pickled 6-7 hour after the mixing of the white sesameseed of pork liver, yellow rice wine, stir-fry perfume (or spice), boil after mixing with Radix Glycyrrhizae, after oven dry, make powder, obtain pork liver powder;

(6) gumbo is ground to form spraying dry after juice, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cooling final vacuum packaging.

Advantage of the present invention is: roseization and brown sugar can obtain lovely luster through ageing, give off a strong fragrance and nutritious rose candy.Rose sugar in ageing storage constantly can infiltrate in roseleaf cell and produces osmotic pressure thus part rose juice hydrorrhea is gone out, thus adds the fragrance of a flower taste of product.By five-spice powder with carry out adding thermal agitation and can improve its fragrance.Carrot has joyful fragrance and color and luster, and chive energy Titian removes raw meat, and they are tasty with the composite dish that can make of sargassum fusifome, fragrant taste, rich in taste.The soup stock that the inventive method makes, had both maintained gumbo, the peculiar taste of pork liver and nutritive value, again can long storage periods, and product has high nutritive value.

Detailed description of the invention

A kind of gumbo pork liver soup stock bag, is made up of the raw material of following weight portion: gumbo 50, pork liver 20, yellow rice wine 3, Radix Glycyrrhizae 2, white sesameseed 9, sargassum fusifome 30, agrocybe 10, carrot juice 20, chive 6, roseleaf 12, brown sugar 6, brown rice 15, catsup 5, Galbitang 20, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.

Gumbo pork liver soup stock bag according to claim 1, the concrete steps of preparation method are as follows:

(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, carry out nature ageing after sealing 30 days, add the rear microwave treatment of suitable quantity of water mixing 20 minutes, then slow fire heats 30 minutes, filters sediment, obtains rose liquid;

(2) sargassum fusifome, agrocybe are added after grinding to form juice 18 DEG C of condition bottom fermentations 3 days after saccharomycete, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2 days, spraying dry, obtains xeraphium;

(3) five-spice powder is put into pot control temperature 70 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water immersion 3 hours, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;

(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2 minutes, after adding Galbitang, salt, heating is boiled, and obtains sauce;

(5) by latter pickled 6 hours of the white sesameseed of pork liver, yellow rice wine, stir-fry perfume (or spice) mixing, boil after mixing with Radix Glycyrrhizae, after oven dry, make powder, obtain pork liver powder;

(6) gumbo is ground to form spraying dry after juice, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cooling final vacuum packaging.

Claims (2)

1. a gumbo pork liver soup stock bag, it is characterized in that, be made up of the raw material of following weight portion: gumbo 50-60, pork liver 20-25, yellow rice wine 3-4, Radix Glycyrrhizae 2-3, white sesameseed 9-13, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.

2. gumbo pork liver soup stock bag according to claim 1, it is characterized in that, the concrete steps of preparation method are as follows:

(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;

(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;

(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;

(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;

(5) by pickled 6-7 hour after the mixing of the white sesameseed of pork liver, yellow rice wine, stir-fry perfume (or spice), boil after mixing with Radix Glycyrrhizae, after oven dry, make powder, obtain pork liver powder;

(6) gumbo is ground to form spraying dry after juice, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cooling final vacuum packaging.