CN106256262A - A kind of Stichopus japonicus Seasoning gravy and preparation method thereof - Google Patents

A kind of Stichopus japonicus Seasoning gravy and preparation method thereof Download PDF

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Publication number
CN106256262A
CN106256262A CN201610683546.0A CN201610683546A CN106256262A CN 106256262 A CN106256262 A CN 106256262A CN 201610683546 A CN201610683546 A CN 201610683546A CN 106256262 A CN106256262 A CN 106256262A
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parts
stichopus japonicus
flavouring agent
seasoning gravy
standby
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CN201610683546.0A
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Chinese (zh)
Inventor
昝建梅
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Anqing Agel Ecommerce Ltd
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Anqing Agel Ecommerce Ltd
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Priority to CN201610683546.0A priority Critical patent/CN106256262A/en
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Abstract

The invention discloses a kind of Stichopus japonicus Seasoning gravy and preparation method thereof, be made up of following raw material: new fresh sea cucumber meat, vegetable oil, Rhizoma Zingiberis, Folium Styracis Suberifoliae Bulbus Allii, curry, capsicum annum fasciculatum, yellow wine, clear soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent;The manufacture method used comprises the following steps: it is stand-by that (1) makes Stichopus japonicus meat pulp;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) flavouring agent bag is put in soup stock and filter after heating, obtain baste standby;(5) Stichopus japonicus meat pulp being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Stichopus japonicus Seasoning gravy.The Stichopus japonicus Seasoning gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.

Description

A kind of Stichopus japonicus Seasoning gravy and preparation method thereof
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Stichopus japonicus Seasoning gravy and making side thereof Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble, Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Stichopus japonicus Seasoning gravy that is of high nutritive value and Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Stichopus japonicus Seasoning gravy, is made up of the raw material of following weight portion: new fresh sea cucumber meat 100~150 parts, vegetable oil 5~10 parts, Rhizoma Zingiberis 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 1~3 parts, curried 1~3 part, capsicum annum fasciculatum 2~5 parts, yellow wine 5~10 parts, clear soup 80~ 200 parts, pure soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8~15 parts;Institute The flavouring agent stated includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1~0.3 part, Fructus Tsaoko 1~2 parts, Pericarpium Citri Reticulatae 1~2 parts, BAIHU Green pepper 0.1~0.3 part, Herba lysimachiae capillipedis 1~2 parts, Oleum Linderae 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 part, Pericarpium Citri tangerinae 0.5~1 part, Radix Panacis Quinquefolii 0.2~0.4 part, the Radix Astragali 0.02~0.04 part;
The manufacture method of described Stichopus japonicus Seasoning gravy, comprises the following steps:
(1) choose new fresh sea cucumber meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Stichopus japonicus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Pericarpium Citri Reticulatae, Radix orixae japonicae, row Grass, Oleum Linderae, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Panacis Quinquefolii and the Radix Astragali, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent Wrap standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add Rhizoma Zingiberis, Folium Styracis Suberifoliae Bulbus Allii, curry, towards sky Green pepper stir-frying is fragrant, adds yellow wine, clear soup, refined salt, crystal sugar, suitable quantity of water and pure soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, Heat complete soup stock to filter, remove solid impurity, obtain baste standby;
(5) the Stichopus japonicus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 30~40 minutes at leisure, natural cooling obtains Stichopus japonicus Seasoning gravy.
Preferably, the raw material Rhizoma Zingiberis used in described step (3), its making includes, with cutter, Rhizoma Zingiberis is clapped pine.
Preferably, in described step (2) and (3), the vegetable oil of employing is olive oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Stichopus japonicus Seasoning gravy made, with fragrance striking the nose, taste is fragrant Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect, Meet the requirement of health diet now;Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of Stichopus japonicus Seasoning gravy, is made up of the raw material of following weight portion: new fresh sea cucumber meat 100 parts, vegetable oil 5 parts, Rhizoma Zingiberis 1 part, Folium Styracis Suberifoliae Bulbus Allii 1 part, curry 1 part, capsicum annum fasciculatum 2 parts, yellow wine 5 parts, clear soup 80 parts, pure soy sauce 3 parts, refined salt 5 parts, crystal sugar 2 parts, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the raw material of following weight: 0.1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 1 part, Pericarpium Citri Reticulatae 1 part, Radix orixae japonicae 0.1 part, Herba lysimachiae capillipedis 1 part, Oleum Linderae 0.2 part, Herba Desmodii Styracifolii 0.2 part, Pericarpium Citri tangerinae 0.5 part, Radix Panacis Quinquefolii 0.2 part, the Radix Astragali 0.02 part;
The manufacture method of described Stichopus japonicus Seasoning gravy, comprises the following steps:
(1) choose new fresh sea cucumber meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Stichopus japonicus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Pericarpium Citri Reticulatae, Radix orixae japonicae, Herba lysimachiae capillipedis, Oleum Linderae, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Panacis Quinquefolii and the Radix Astragali, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Zingiberis, Folium Styracis Suberifoliae Bulbus Allii, curry, capsicum annum fasciculatum stir-frying Perfume (or spice), adds yellow wine, clear soup, refined salt, crystal sugar, suitable quantity of water and pure soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) the Stichopus japonicus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Stichopus japonicus Seasoning gravy.
Embodiment 2:
A kind of Stichopus japonicus Seasoning gravy, is made up of the raw material of following weight portion: new fresh sea cucumber meat 150 parts, vegetable oil 10 parts, Rhizoma Zingiberis 3 parts, Folium Styracis Suberifoliae Bulbus Allii 3 parts, curry 3 parts, capsicum annum fasciculatum 5 parts, yellow wine 10 parts, clear soup 200 parts, pure soy sauce 6 parts, refined salt 7 parts, ice Sugar 6 parts, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3 Part, Fructus Tsaoko 2 parts, Pericarpium Citri Reticulatae 2 parts, Radix orixae japonicae 0.3 part, Herba lysimachiae capillipedis 2 parts, Oleum Linderae 0.4 part, Herba Desmodii Styracifolii 0.4 part, Pericarpium Citri tangerinae 1 part, Radix Panacis Quinquefolii 0.4 part, the Radix Astragali 0.04 part;
The manufacture method of described Stichopus japonicus Seasoning gravy, comprises the following steps:
(1) choose new fresh sea cucumber meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Stichopus japonicus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Pericarpium Citri Reticulatae, Radix orixae japonicae, Herba lysimachiae capillipedis, Oleum Linderae, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Panacis Quinquefolii and the Radix Astragali, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Zingiberis, Folium Styracis Suberifoliae Bulbus Allii, curry, capsicum annum fasciculatum stir-frying Perfume (or spice), adds yellow wine, clear soup, refined salt, crystal sugar, suitable quantity of water and pure soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated The soup stock finished filters, and removes solid impurity, obtains baste standby;
(5) the Stichopus japonicus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Stichopus japonicus Seasoning gravy.
In the above embodiment of the present invention, the raw material Rhizoma Zingiberis used in described making step, its making includes, will be dry with cutter Rhizoma Zingiberis Recens claps pine;The vegetable oil used in described making step is olive oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Stichopus japonicus Seasoning gravy made, with fragrance striking the nose, taste Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic Effect, meets the requirement of health diet now;Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (3)

1. a Stichopus japonicus Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: new fresh sea cucumber meat 100~150 Part, vegetable oil 5~10 parts, Rhizoma Zingiberis 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 1~3 parts, curried 1~3 part, capsicum annum fasciculatum 2~5 parts, yellow wine 5~10 parts, Clear soup 80~200 parts, pure soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8 ~15 parts;Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1~0.3 part, Fructus Tsaoko 1~2 parts, Pericarpium Citri Reticulatae 1~ 2 parts, Radix orixae japonicae 0.1~0.3 part, Herba lysimachiae capillipedis 1~2 parts, Oleum Linderae 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 part, Pericarpium Citri tangerinae 0.5~1 Part, Radix Panacis Quinquefolii 0.2~0.4 part, the Radix Astragali 0.02~0.04 part;
The manufacture method of described Stichopus japonicus Seasoning gravy, comprises the following steps:
(1) choose new fresh sea cucumber meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain Stichopus japonicus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Pericarpium Citri Reticulatae, Radix orixae japonicae, Herba lysimachiae capillipedis, Oleum Linderae, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Panacis Quinquefolii and the Radix Astragali, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag Standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Rhizoma Zingiberis, Folium Styracis Suberifoliae Bulbus Allii, curry, capsicum annum fasciculatum stir-frying Perfume (or spice), adds yellow wine, clear soup, refined salt, crystal sugar, suitable quantity of water and pure soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) the Stichopus japonicus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, boil After use little fire instead and endure 30~40 minutes at leisure, natural cooling obtains Stichopus japonicus Seasoning gravy.
The manufacture method of a kind of Stichopus japonicus Seasoning gravy the most according to claim 1, it is characterised in that described step (3) The raw material Rhizoma Zingiberis of middle use, its making includes, with cutter, Rhizoma Zingiberis is clapped pine.
The manufacture method of a kind of Stichopus japonicus Seasoning gravy the most according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil of employing is olive oil.
CN201610683546.0A 2016-08-17 2016-08-17 A kind of Stichopus japonicus Seasoning gravy and preparation method thereof Withdrawn CN106256262A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1486630A (en) * 2003-07-01 2004-04-07 王洪伟 Seasoning gravy
CN101433340B (en) * 2008-12-05 2011-04-20 吕晓勇 Method for processing meat bittern product
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN103494154A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Beef flavor barbecue seasoning and method for preparing same
CN103907892A (en) * 2014-03-24 2014-07-09 成都味源生物工程科技有限公司 Preparation method of pure natural meat flavor seasoning
CN104643084A (en) * 2015-03-02 2015-05-27 郝涤非 Formula of marinade and preparation method of marinade
CN104686981A (en) * 2015-04-03 2015-06-10 武汉文拓天下管理咨询有限公司 Xiangxi rice noodle seasoning marinade and making method thereof
CN105285565A (en) * 2014-07-28 2016-02-03 由国峰 Preparation method of brine

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1486630A (en) * 2003-07-01 2004-04-07 王洪伟 Seasoning gravy
CN101433340B (en) * 2008-12-05 2011-04-20 吕晓勇 Method for processing meat bittern product
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN103494154A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Beef flavor barbecue seasoning and method for preparing same
CN103907892A (en) * 2014-03-24 2014-07-09 成都味源生物工程科技有限公司 Preparation method of pure natural meat flavor seasoning
CN105285565A (en) * 2014-07-28 2016-02-03 由国峰 Preparation method of brine
CN104643084A (en) * 2015-03-02 2015-05-27 郝涤非 Formula of marinade and preparation method of marinade
CN104686981A (en) * 2015-04-03 2015-06-10 武汉文拓天下管理咨询有限公司 Xiangxi rice noodle seasoning marinade and making method thereof

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Application publication date: 20161228