CN106261824A - A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof - Google Patents
A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof Download PDFInfo
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- CN106261824A CN106261824A CN201610680475.9A CN201610680475A CN106261824A CN 106261824 A CN106261824 A CN 106261824A CN 201610680475 A CN201610680475 A CN 201610680475A CN 106261824 A CN106261824 A CN 106261824A
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- sus domestica
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- gaster sus
- soy sauce
- stew
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of stew in soy sauce Gaster Sus domestica and preparation method thereof, be made up of following raw material: fresh Gaster Sus domestica, south Rhizoma Zingiberis, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Herba Coriandri, long handle green pepper, vegetable oil, wine, bone soup, fat perfume (or spice) soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: (1) makes standby Gaster Sus domestica；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) by standby Gaster Sus domestica and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce Gaster Sus domestica.The stew in soy sauce Gaster Sus domestica that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect；Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce Gaster Sus domestica and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
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, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce Gaster Sus domestica being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 80～120 parts, south Rhizoma Zingiberis 2～5 parts,
Zanthoxyli Bungeani powder 1～3 parts, Herba Alii fistulosi 2～5 parts, Herba Coriandri 3～8 parts, long handle green pepper 2～5 parts, vegetable oil 8～15 parts, wine 3～6 parts, bone
Head soup 100～150 parts, fat perfume (or spice) soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, seasoning
Expect 8～15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.3～0.8 part, Fructus Tsaoko 1～2 parts, Flos Caryophylli
1～2 part, black pepper 0.1～0.3 part, fragrant awns 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, Pericarpium Citri tangerinae 0.5
～1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume (or spice)
Awns, Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, 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 Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume,
Adding wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use the infusion 1 at leisure of little fire～1.5 hours instead, obtain stew in soy sauce Gaster Sus domestica.
Preferably, in described step (1), its manufacture method also includes, soaks 10～20 with clear water after being cleaned by Gaster Sus domestica
Minute again dewatering, in order to fully remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Brassicae campestris.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce Gaster Sus domestica made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and 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 stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 80 parts, south Rhizoma Zingiberis 2 parts, Zanthoxyli Bungeani powder 1
Part, 2 parts of Herba Alii fistulosi, 3 parts of Herba Coriandri, long handle green pepper 2 parts, vegetable oil 8 parts, wine 3 parts, bone soup 100 parts, 10 parts of fat perfume (or spice) soy sauce, suitable
Amount refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the former of following weight
Material: anistree 0.3 part, Fructus Tsaoko 1 part, Flos Caryophylli 1 part, black pepper 0.1 part, fragrant 1 part of awns, Fructus Lycii 0.2～part, Herba Desmodii Styracifolii 0.2 part, Fructus Citri tangerinae
Skin 0.5 part, Radix Salviae Miltiorrhizae 0.2 part, Cortex Moutan 0.1 part；
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns,
Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, 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 Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 1 hour at leisure instead, obtain stew in soy sauce Gaster Sus domestica.
Embodiment 2:
A kind of stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 120 parts, south Rhizoma Zingiberis 5 parts, Zanthoxyli Bungeani powder 3
Part, 5 parts of Herba Alii fistulosi, 8 parts of Herba Coriandri, long handle green pepper 5 parts, vegetable oil 15 parts, wine 6 parts, bone soup 150 parts, 20 parts of fat perfume (or spice) soy sauce, suitable
Amount refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the former of following weight
Material: anise 0.8 part, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, black pepper 0.3 part, fragrant 2 parts of awns, Fructus Lycii 0.4 part, Herba Desmodii Styracifolii 0.4 part, Pericarpium Citri tangerinae
1 part, Radix Salviae Miltiorrhizae 0.4 part, Cortex Moutan 0.2 part；
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns,
Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, 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 Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 1.5 hours at leisure instead, obtain stew in soy sauce Gaster Sus domestica.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clear after being cleaned by Gaster Sus domestica
Water soaking 10～20 minutes dewatering again, in order to fully remove blood and slime；The vegetable oil used in described making step is Oleum Brassicae campestris.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce Gaster Sus domestica made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
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 stew in soy sauce Gaster Sus domestica, it is characterised in that be made up of the raw material of following weight portion: fresh Gaster Sus domestica 80～120 parts, Nan Jiang
Sheet 2～5 parts, Zanthoxyli Bungeani powder 1～3 parts, Herba Alii fistulosi 2～5 parts, Herba Coriandri 3～8 parts, long handle green pepper 2～5 parts, vegetable oil 8～15 parts, wine
3～6 parts, bone soup 100～150 parts, fat perfume (or spice) soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable
Amount water, flavouring agent 8～15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.3～0.8 part, Fructus Tsaoko 1
～2 parts, Flos Caryophylli 1～2 parts, black pepper 0.1～0.3 part, fragrant awns 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4
Part, Pericarpium Citri tangerinae 0.5～1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, use vacuum curing machine
Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns,
Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 1 at leisure of little fire～1.5 hours instead, obtain stew in soy sauce Gaster Sus domestica.
The manufacture method of a kind of stew in soy sauce Gaster Sus domestica the most according to claim 1, it is characterised in that in described step (1), its
Manufacture method also includes, soaks 10～20 minutes dewaterings again with clear water after being cleaned by Gaster Sus domestica.
The manufacture method of a kind of stew in soy sauce Gaster Sus domestica the most according to claim 1, it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Oleum Brassicae campestris.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680475.9A CN106261824A (en) | 2016-08-18 | 2016-08-18 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
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|---|---|---|---|
| CN201610680475.9A CN106261824A (en) | 2016-08-18 | 2016-08-18 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576653A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of manufacture craft of tripe |
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
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| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN102835684A (en) * | 2011-06-21 | 2012-12-26 | 欧阳平 | Method for making marinated eggs, marinated pig intestines, and marinated pig tripe |
| CN103039934A (en) * | 2012-12-20 | 2013-04-17 | 黄宵 | Bittern spice |
| CN103110126A (en) * | 2013-03-12 | 2013-05-22 | 安徽燕之坊食品有限公司 | Food and processing method thereof |
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| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
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Application publication date: 20170104 |