CN105410809A - Miso soup and preparation method thereof - Google Patents
Miso soup and preparation method thereof Download PDFInfo
- Publication number
- CN105410809A CN105410809A CN201510735452.9A CN201510735452A CN105410809A CN 105410809 A CN105410809 A CN 105410809A CN 201510735452 A CN201510735452 A CN 201510735452A CN 105410809 A CN105410809 A CN 105410809A
- Authority
- CN
- China
- Prior art keywords
- water
- miso soup
- batter
- tonifying
- soya bean
- 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.)
- Pending
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 16
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 16
- 235000013536 miso Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 5
- 235000014347 soups Nutrition 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 241000756943 Codonopsis Species 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract 3
- 238000001802 infusion Methods 0.000 claims description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 239000011734 sodium Substances 0.000 abstract description 2
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 2
- 235000021139 traditional diet Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 235000005473 carotenes Nutrition 0.000 abstract 1
- 150000001746 carotenes Chemical class 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000007686 potassium Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides improved miso soup which is convenient to prepare, good in taste and balanced in nutrition and blends in the Chinese traditional diet elements and traditional Chinese medicine raw materials. The miso soup comprises the raw materials such as soybean, water, carrot, mushroom, bean curd, fish meat, kelp, salt, light soy sauce, cane sugar, radix codonopsis, dried scallop, yam and dried orange peel. The miso soup provided by the invention is simple to prepare, blends in the Chinese traditional diet elements and traditional Chinese medicine raw materials, and is strong and unique in taste and more comprehensive in nutritional effect. The miso soup provided by the invention is rich in various trace elements such as carbohydrate, protein, vitamins, carotene, dietary fibers, calcium, potassium and sodium required by human body; and meanwhile, through the addition of the traditional Chinese medicine components, the miso soup is stronger and more unique in taste, has comprehensive nutritional effects of tonifying the deficiency, tonifying the spleen, quenching the thirst, promoting the fluid production, enriching the blood, tonifying the qi, tonifying the spirit and benefiting the marrow, can be used as catering soup of various staple foods, and is suitable for all kinds of people.
Description
Technical field
The invention belongs to food processing field, particularly one improvement miso shiru and preparation method thereof.
Background technology
Miso shiru is the various informal dinner of collocation, fast food and comparatively common a kind of soup stock edible at home.Miso shiru is easy to make, and mouthfeel is strong, is rich in the nutrients such as protein, dietary fiber and various vitamins, deeply likes by masses.
Summary of the invention
The invention provides a kind of easy to make, good mouthfeel, balanced in nutrition, incorporate the improvement miso shiru of Chinese tradition diet element and traditional Chinese medicinal material raw materials.
Miso shiru of the present invention, its raw material preferably includes the raw material of following weight portion: soya bean 30-50 part, water 600-800 part, carrot 20-30 part, mushroom 20-40 part, bean curd 40-80 part, flesh of fish 40-60 part, sea-tangle 30-50 part, salt 2-4 part, light soy sauce 5-10 part, sucrose 5-10 part, Radix Codonopsis 3-5 part, dried scallop 3-5 part, Chinese yam 3-5 part, dried orange peel 3-5 part.
Miso shiru of the present invention, its preparation method is: energy powder of being polished by soya bean, and fry slowly to raw taste with little fire, add suitable quantity of water and be modulated into batter, put into pot by poach to boiling, pass fire waits batter and cools.By Radix Codonopsis, dried scallop, Chinese yam, dried orange peel chopping, put into water after mixing and soak 1 hour, pour stirred vessel into together with soya bean batter, add light soy sauce, salt, sucrose, adding water to be stirred to mixes.Water is put into pot boiled, put into clean carrot, mushroom, sea-tangle, bean curd, the flesh of fish, 15-20 minute is about again with slow fire infusion, the flesh of fish is added infusion 5-10 minute in pot again, finally put into the soya bean batter compound be stirred, infusion 1-2 minute again, closes the fire rear i.e. edible of cooling naturally.
Beneficial effect of the present invention is mainly reflected in: miso shiru of the present invention, be rich in the various trace elements such as needed by human body carbohydrate, protein, vitamin, carrotene, dietary fiber, calcium, potassium, sodium, simultaneously traditional Chinese medicine ingredients wherein makes the stronger uniqueness of mouthfeel, and there is qi-restoratives, invigorating the spleen, quench the thirst, promote the production of body fluid, enrich blood, the comprehensively nutritive effect such as beneficial gas, benefit lean marrow, be applicable to all kinds of crowd to eat, equilibrium provides nutrition.
Detailed description of the invention: prepare 700 parts, water according to weight portion, soya bean 40 parts, 25 parts, carrot, mushroom 30 parts, bean curd 50 parts, oppresses 40 parts, 30 parts, sea-tangle, salt 3 parts, light soy sauce 7 parts, sucrose 6 parts, Radix Codonopsis 3 parts, 3 parts, dried scallop, Chinese yam 3 parts, dried orange peel 3 parts.Can powder by soya bean polishing, fry slowly to raw taste with little fire, add suitable quantity of water and be modulated into batter, put into pot by poach to boiling, close fire and wait batter cooling.By Radix Codonopsis, dried scallop, Chinese yam, dried orange peel chopping, put into water after mixing and soak 1 hour, pour stirred vessel into together with soya bean batter, add light soy sauce, salt, sucrose, adding water to be stirred to mixes.Water is put into pot boiled, put into clean carrot, mushroom, sea-tangle, bean curd, the flesh of fish, then with slow fire infusion about 15 minutes, again the flesh of fish to be added in pot infusion 5 minutes, finally put into the soya bean batter compound be stirred, then infusion 1 minute, close fire and naturally eat after cooling.
Claims (2)
1. a miso shiru, is characterized in that its raw material preferably includes the raw material of following weight portion: soya bean 30-50 part, water 600-800 part, carrot 20-30 part, mushroom 20-40 part, bean curd 40-80 part, flesh of fish 40-60 part, sea-tangle 30-50 part, salt 2-4 part, light soy sauce 5-10 part, sucrose 5-10 part, Radix Codonopsis 3-5 part, dried scallop 3-5 part, Chinese yam 3-5 part, dried orange peel 3-5 part.
2. miso shiru as claimed in claim 1, it is characterized in that its preparation method is: by soya bean polishing energy powder, slowly fry to not raw taste with little fire, add suitable quantity of water and be modulated into batter, put into pot by poach to boiling, close fire and wait batter cooling, by Radix Codonopsis, dried scallop, Chinese yam, dried orange peel shreds, put into water after mixing to soak 1 hour, stirred vessel is poured into together with soya bean batter, add light soy sauce, salt, sucrose, add water to be stirred to and mix, water is put into pot boiled, put into clean carrot, mushroom, sea-tangle, bean curd, the flesh of fish, 15-20 minute is about again with slow fire infusion, the flesh of fish is added infusion 5-10 minute in pot again, finally put into the soya bean batter compound be stirred, infusion 1-2 minute again, close the fire rear i.e. edible of cooling naturally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510735452.9A CN105410809A (en) | 2015-11-03 | 2015-11-03 | Miso soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510735452.9A CN105410809A (en) | 2015-11-03 | 2015-11-03 | Miso soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410809A true CN105410809A (en) | 2016-03-23 |
Family
ID=55489728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510735452.9A Pending CN105410809A (en) | 2015-11-03 | 2015-11-03 | Miso soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410809A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783358A (en) * | 2018-06-28 | 2018-11-13 | 山东师范大学 | A kind of pawpaw crucian thick soup |
-
2015
- 2015-11-03 CN CN201510735452.9A patent/CN105410809A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783358A (en) * | 2018-06-28 | 2018-11-13 | 山东师范大学 | A kind of pawpaw crucian thick soup |
| CN108783358B (en) * | 2018-06-28 | 2021-06-25 | 山东师范大学 | Papaya and crucian thick 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: 20160323 |