CN105661436A - Making method of Mengcheng meat soup - Google Patents
Making method of Mengcheng meat soup Download PDFInfo
- Publication number
- CN105661436A CN105661436A CN201610014256.7A CN201610014256A CN105661436A CN 105661436 A CN105661436 A CN 105661436A CN 201610014256 A CN201610014256 A CN 201610014256A CN 105661436 A CN105661436 A CN 105661436A
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- CN
- China
- Prior art keywords
- soup
- mengcheng
- making method
- mass parts
- spread
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 title abstract 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 125000003118 aryl group Chemical group 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000004033 plastic Substances 0.000 claims abstract description 4
- 229920003023 plastic Polymers 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 244000268590 Euryale ferox Species 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 241000143060 Americamysis bahia Species 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 239000006071 cream Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Abstract
The invention discloses a making method of Mengcheng meat soup, and belongs to the field of cooked wheaten foods of snacks. The making method comprises the following steps of putting an old hen which is fed in a peasant family in a free-ranging manner for more than 3 years, eel shreds, table salt, chopped green onions, ginger slices, wheat kernels and gluten in a marmite, performing decoction so as to obtain soup stock, uniformly stirring a thickening sauce and eggs in the soup stock, cooling the Mengcheng meat soup, performing sealed packaging and cold storage with pots or plastic bags, and deploying oleum sesami packets, aromatic vinegar packets and seasoning packets consisting of chopped peanuts, dried small shrimps, kelp and bean cream skims. According to the making method disclosed by the invention, the problems that the nutrient content of the Mengcheng meat soup is low, and the storage and transportation effects and the mouth feel of the Mengcheng meat soup are not good are solved. The raw food materials including the old hen, the eel shreds, the wheat kernels, the chopped peanuts, the dried small shrimps, the kelp, the bean cream skims and the gluten of the Mengcheng meat soup are adopted, so that the effects of nourishing bodies and health care are increased. The technical scheme adopted by the making method disclosed by the invention is simple and convenient to operate, the Mengcheng meat soup is unique in flavor, convenient to eat and easy in the effects of nourishing bodies and health care.
Description
Technical field
The present invention relates to snack wheaten food field, particularly relate to and a kind of region can be provided, there is life enhancement, Mengcheng of unique flavor, instant effect spread the making method of soup.
Background technology
Spread soup, be also soup, husky soup, very soup, kill soup, Sa soup, be traditional snack that Mengcheng County, Anhui Province has much local characteristic. Pass on from one to another South Road, Qing Dynasty's Emperor Qianlong lower reaches of the Changjiang River and cross Mengcheng, occasionally taste this soup, appreciate greatly, from then on spread soup and enjoy a widespread reputation, apart from modern existing more than 200 year, be the distinctive a kind of snack in Mengcheng County, quite like by people, all can have in streets and lanes, Mengcheng. It is roughly the same that method for preparing soup is spread in Mengcheng, but select materials, thicken soup, the duration and degree of heating, packaging process different, also can affect Mengcheng and spread the mouthfeel of soup, support body, health care.
Summary of the invention
In order to overcome Mengcheng in prior art, to spread soup nutrient contg on the low side, stores transport effect and the not good problem of mouthfeel, and the present invention provides a kind of Mengcheng to spread the making method of soup.
The technical solution used in the present invention be according to selecting materials, thicken soup, the duration and degree of heating, packaging process process.
The making method of soup is spread in a kind of Mengcheng disclosed by the invention, is operate according to the following step: (1) is chosen at the old hen of more than 3 years that farmers' raises scattered, yellow eel silk, salt, chopped spring onion, ginger splices, Mai Ren, gluten be placed in marmite to be boiled into soup-stock; (2) evenly stirring the appropriate Gorgon euryale juice hooked by starch and water and egg in soup-stock, Gorgon euryale juice adds wants appropriate, and Gorgon euryale juice is too much or very few, Gorgon euryale juice can be caused feeding-up or excessively rare, affect the mouthfeel of soup; (3) Mengcheng spread soup cool after with tank or plastics bag pack refrigerate and be equipped with sesame oil bag, flavor pack that aromatic vinegar bag and, dried small shrimp broken by peanut, sea-tangle, skin of beancurd form.
The present invention has following positively effect: Gorgon euryale juice main component is starch, is rich in polysaccharide polymer, it can with hydrochloric acid in gastric juice effect, form Colloidal fluid, be attached on stomach wall, form layer protecting film, prevent or reduce hydrochloric acid in gastric juice to the direct stimulation of stomach wall, protection gastric mucosa; Chicken contains the nutritive substances such as VITAMIN, protein, fat, calcium, phosphorus, iron, has the effect of physical strength reinforcing, strengthening body; Egg rich in proteins, VITAMIN and potassium, have effect clearing heat and detoxicating, moistening lung and nourishing throat; Gluten is rich in gliadin matter and glutenin matter, has and middle benefit gas, antipyretic, only tired effect;Yellow eel silk is rich in DHA and Yelkin TTS, is the nutritive substance that human organ histocyte and brain cell are indispensable; Dried small shrimp is rich in astaxanthin, and it is antioxidant the strongest up to now; Wheat benevolence fiber-enriched, iron and zinc; Peanut is broken, is commonly called as " peanut " rich in vitamin E, K, can hypermnesis and anti-ageing; Sea-tangle, is commonly called as " longevity greens/mustard green " and is rich in calcium, iron and iodine; Skin of beancurd rich in proteins, amino acid have effect of promoting longevity.
Enforcement mode
(1) it is chosen at the 1500 mass parts old hen that farmers' raises more than 3 years scattered and removes internal organ, clean, in boiled water pot, boil 2 minutes; (2) take out old hen, wash its dirty end, wash pot; (3) again old hen is put into pot, injected clear water to flooding chicken bone, add 30 within it mass parts yellow eel silk, 75 mass parts salt, 75 mass parts chopped spring onion, 150 mass parts ginger splices; (4) big fire is boiled to water and is opened, then is screwed onto pest fire, boils 2-3 hour, stewes to eighty per cant ripe; (5) off the pot to stewing in earth pot, hang 10-13 hour with pest fire after putting 30 mass parts wheat Renhe 10 mass parts glutens, hang out soup-stock; (6), after boiling, the Gorgon euryale juice hook 500 mass parts flour and 1000-2000 mass parts water and the egg of 1000 mass parts are evenly stirred in soup-stock after mixing thoroughly together; (7) big fire boils 1-4 minute, off the pot rapidly, evenly stirs 15 mass parts spice mixtures at it; (8) Mengcheng spread soup cool after with tank or plastics bag pack refrigerate and be equipped with sesame oil bag, flavor pack that aromatic vinegar bag and, dried small shrimp broken by peanut, sea-tangle, skin of beancurd forms, be so not only beneficial to storage and transported but also maintain its original mouthfeel.
Above to invention has been exemplary description; obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that the design of the method for the present invention carries out with technical scheme; or without improving, the design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention.
Claims (6)
1. the making method of soup is spread in Mengcheng, it is characterised in that, its step comprise select materials, thicken soup, the duration and degree of heating, packaging process.
2. the making method of soup is spread in Mengcheng according to claim 1, it is characterised in that, it is chosen at the 1500 mass parts old hen that farmers' raises more than 3 years scattered and removes internal organ, clean, in boiled water pot, boil 2 minutes, take out old hen, wash its dirty end, washing pot, then old hen is put into pot, injected clear water is to flooding chicken bone, the mass parts yellow eel silk that adds 30 within it, 75 mass parts salt, 75 mass parts chopped spring onion, 150 mass parts ginger splices.
3. the making method of soup is spread in Mengcheng according to claim 1, it is characterised in that, big fire is boiled to water and is opened, then is screwed onto pest fire, boils 2-3 hour, stewes to eighty per cant ripe.
4. the making method of soup is spread in Mengcheng according to claim 1, it is characterised in that, off the pot to stewing in earth pot, hang 10-13 hour with pest fire after putting 30 mass parts wheat Renhe 10 mass parts glutens, hang out soup-stock.
5. the making method of soup is spread in Mengcheng according to claim 1, it is characterized in that, the Gorgon euryale juice hook 500 mass parts flour and 1000-2000 mass parts water and the egg of 1000 mass parts are evenly stirred in soup-stock after mixing thoroughly together, big fire boils 1-4 minute, off the pot rapidly, Gorgon euryale juice adds wants appropriate, and Gorgon euryale juice is too much or very few, Gorgon euryale juice can be caused to cross rare or feeding-up, affect the mouthfeel of soup.
6. the making method of soup is spread in Mengcheng according to claim 1, it is characterised in that, Mengcheng spread soup cool after with tank or plastics bag pack refrigerate and be equipped with sesame oil bag, flavor pack that aromatic vinegar bag and, dried small shrimp broken by peanut, sea-tangle, skin of beancurd form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610014256.7A CN105661436A (en) | 2016-01-11 | 2016-01-11 | Making method of Mengcheng meat soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610014256.7A CN105661436A (en) | 2016-01-11 | 2016-01-11 | Making method of Mengcheng meat soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661436A true CN105661436A (en) | 2016-06-15 |
Family
ID=56299816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610014256.7A Pending CN105661436A (en) | 2016-01-11 | 2016-01-11 | Making method of Mengcheng meat soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661436A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242465A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of processing method of instant purple potato crushed grain |
| CN108420033A (en) * | 2017-11-16 | 2018-08-21 | 李青 | A kind of production method of old duck taro vermicelli soup |
| CN114431445A (en) * | 2022-01-20 | 2022-05-06 | 蒙城县中医院 | Health preserving soup and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943439A (en) * | 2006-10-26 | 2007-04-11 | 岳福鹏 | Sand-pot sea cucumber dish and its producing method |
| CN103535798A (en) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业（集团）有限责任公司 | Health-care soup and cooking method thereof |
-
2016
- 2016-01-11 CN CN201610014256.7A patent/CN105661436A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943439A (en) * | 2006-10-26 | 2007-04-11 | 岳福鹏 | Sand-pot sea cucumber dish and its producing method |
| CN103535798A (en) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业（集团）有限责任公司 | Health-care soup and cooking method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘扬生: "《江苏传统名特食品》", 31 May 1990, 南京大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242465A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of processing method of instant purple potato crushed grain |
| CN108420033A (en) * | 2017-11-16 | 2018-08-21 | 李青 | A kind of production method of old duck taro vermicelli soup |
| CN114431445A (en) * | 2022-01-20 | 2022-05-06 | 蒙城县中医院 | Health preserving soup and preparation method thereof |
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Application publication date: 20160615 |