CN106261829A - A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof - Google Patents

A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof Download PDF

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Publication number
CN106261829A
CN106261829A CN201610696927.2A CN201610696927A CN106261829A CN 106261829 A CN106261829 A CN 106261829A CN 201610696927 A CN201610696927 A CN 201610696927A CN 106261829 A CN106261829 A CN 106261829A
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parts
sus domestica
soy sauce
hepar sus
stew
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敖芸皎
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Medicines Containing Plant Substances (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a kind of stew in soy sauce Hepar Sus domestica and preparation method thereof, be made up of following raw material: fresh liver, Rhizoma Zingiberis sheet, tenderizer, Folium Styracis Suberifoliae Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum annuum var. fasciculatum, vegetable oil, rice wine, bone soup, pure 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 Hepar Sus domestica;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) by standby Hepar 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 Hepar Sus domestica.The stew in soy sauce Hepar 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

A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce Hepar 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 Hepar 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 Hepar Sus domestica, is made up of the raw material of following weight portion: fresh liver 80~120 parts, Rhizoma Zingiberis sheet 2~5 parts, Tenderizer 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 2~5 parts, Pericarpium Citri Reticulatae 3~8 parts, Capsicum annuum var. fasciculatum 2~5 parts, vegetable oil 8~15 parts, rice wine 3~6 parts, bone Head soup 100~150 parts, pure 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: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3~0.8 part, Fructus Momordicae 1~2 parts, yellow Fructus Gardeniae 1~2 parts, Radix orixae japonicae 0.1~0.3 part, Radix Glycyrrhizae 1~2 parts, Oleum Linderae 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 part, Rhizoma Curcumae Longae 0.5~1 part, Radix Codonopsis 0.2~0.4 part, Rhizoma Chuanxiong 0.1~0.2 part;
The manufacture method of described stew in soy sauce Hepar Sus domestica, comprises the following steps:
(1) choose fresh liver, clean, add Rhizoma Zingiberis sheet, tenderizer and appropriate refined salt to Hepar Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Hepar Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Yellow Fructus Gardeniae, BAIHU Green pepper, Radix Glycyrrhizae, Oleum Linderae, Herba Desmodii Styracifolii, Rhizoma Curcumae Longae, Radix Codonopsis and Rhizoma Chuanxiong, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains tune Taste substance bag is standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum annuum var. fasciculatum stir-frying Perfume (or spice), adds rice wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby;
(4) by standby Hepar 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 30 at leisure of little fire~50 minutes instead, obtain stew in soy sauce Hepar Sus domestica.
Preferably, in described step (1), its manufacture method also includes, soaks 10~20 with clear water after being cleaned by Hepar 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 Camellia oil.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce Hepar 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 Hepar Sus domestica, is made up of the raw material of following weight portion: fresh liver 80 parts, Rhizoma Zingiberis sheet 2 parts, tenderizer 1 Part, Folium Styracis Suberifoliae Bulbus Allii 2 parts, Pericarpium Citri Reticulatae 3 parts, Capsicum annuum var. fasciculatum 2 parts, vegetable oil 8 parts, 3 parts of rice wine, bone soup 100 parts, pure soy sauce 10 parts, 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: 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae 1 part, Yellow Fructus Gardeniae 1 part, Radix orixae japonicae 0.1 part, 1 part of Radix Glycyrrhizae, Oleum Linderae 0.2~part, Herba Desmodii Styracifolii 0.2 Part, 0.5 part of Rhizoma Curcumae Longae, Radix Codonopsis 0.2 part, Rhizoma Chuanxiong 0.1 part;
The manufacture method of described stew in soy sauce Hepar Sus domestica, comprises the following steps:
(1) choose fresh liver, clean, add Rhizoma Zingiberis sheet, tenderizer and appropriate refined salt to Hepar Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Hepar Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Yellow Fructus Gardeniae, Radix orixae japonicae, sweet Grass, Oleum Linderae, Herba Desmodii Styracifolii, Rhizoma Curcumae Longae, Radix Codonopsis and Rhizoma Chuanxiong, slow fire is fried 20 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 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum annuum var. fasciculatum stir-frying perfume, then Adding rice wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Hepar 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 30 minutes at leisure instead, obtain stew in soy sauce Hepar Sus domestica.
Embodiment 2:
A kind of stew in soy sauce Hepar Sus domestica, is made up of the raw material of following weight portion: fresh liver 120 parts, Rhizoma Zingiberis sheet 5 parts, tenderizer 3 Part, Folium Styracis Suberifoliae Bulbus Allii 5 parts, Pericarpium Citri Reticulatae 8 parts, Capsicum annuum var. fasciculatum 5 parts, vegetable oil 15 parts, 6 parts of rice wine, bone soup 150 parts, pure soy sauce 20 parts, 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: 0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae 2 parts, Yellow Fructus Gardeniae 2 parts, Radix orixae japonicae 0.3 part, 2 parts of Radix Glycyrrhizae, Oleum Linderae 0.4 part, Herba Desmodii Styracifolii 0.4 part, 1 part of Rhizoma Curcumae Longae, Radix Codonopsis 0.4 part, Rhizoma Chuanxiong 0.2 part;
The manufacture method of described stew in soy sauce Hepar Sus domestica, comprises the following steps:
(1) choose fresh liver, clean, add Rhizoma Zingiberis sheet, tenderizer and appropriate refined salt to Hepar Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Hepar Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Yellow Fructus Gardeniae, Radix orixae japonicae, sweet Grass, Oleum Linderae, Herba Desmodii Styracifolii, Rhizoma Curcumae Longae, Radix Codonopsis and Rhizoma Chuanxiong, slow fire is fried 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 60 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum annuum var. fasciculatum stir-frying perfume, then Adding rice wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Hepar 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 50 minutes at leisure instead, obtain stew in soy sauce Hepar 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 Hepar 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 Camellia oil.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce Hepar 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 Hepar Sus domestica, it is characterised in that be made up of the raw material of following weight portion: fresh liver 80~120 parts, Rhizoma Zingiberis Sheet 2~5 parts, tenderizer 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 2~5 parts, Pericarpium Citri Reticulatae 3~8 parts, Capsicum annuum var. fasciculatum 2~5 parts, vegetable oil 8~15 parts, rice wine 3~6 parts, bone soup 100~150 parts, pure 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: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3~0.8 part, Fructus Momordicae 1~2 part, Yellow Fructus Gardeniae 1~2 parts, Radix orixae japonicae 0.1~0.3 part, Radix Glycyrrhizae 1~2 parts, Oleum Linderae 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~ 0.4 part, Rhizoma Curcumae Longae 0.5~1 part, Radix Codonopsis 0.2~0.4 part, Rhizoma Chuanxiong 0.1~0.2 part;
The manufacture method of described stew in soy sauce Hepar Sus domestica, comprises the following steps:
(1) choose fresh liver, clean, add Rhizoma Zingiberis sheet, tenderizer and appropriate refined salt to Hepar Sus domestica after dewatering, use vacuum curing machine Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby Hepar Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Yellow Fructus Gardeniae, Radix orixae japonicae, sweet Grass, Oleum Linderae, Herba Desmodii Styracifolii, Rhizoma Curcumae Longae, Radix Codonopsis and Rhizoma Chuanxiong, 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 Folium Styracis Suberifoliae Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum annuum var. fasciculatum stir-frying perfume, then Adding rice wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Hepar 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 30 at leisure of little fire~50 minutes instead, obtain stew in soy sauce Hepar Sus domestica.
The manufacture method of a kind of stew in soy sauce Hepar 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 Hepar Sus domestica.
The manufacture method of a kind of stew in soy sauce Hepar 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 Camellia oil.
CN201610696927.2A 2016-08-21 2016-08-21 A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof Withdrawn CN106261829A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936331A (en) * 2017-05-26 2018-12-07 白迎霞 A kind of stew in soy sauce pork liver and preparation method thereof
CN109043357A (en) * 2018-08-18 2018-12-21 山西老关家食品开发有限公司 A kind of health care haslet and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1326219A1 (en) * 1985-06-26 1987-07-30 Харьковский Институт Общественного Питания Method of preparing pig liver for heat treatment
CN102524820A (en) * 2012-01-20 2012-07-04 北京红螺食品有限公司 Spiced duck product and production process thereof
CN102669694A (en) * 2012-05-25 2012-09-19 马胜清 Spiced pork liver
CN103404890A (en) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 Marinated duck giblet and preparation method thereof
CN105166961A (en) * 2015-09-28 2015-12-23 山东新润食品有限公司 Ready-to-eat fresh and tender pork liver and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1326219A1 (en) * 1985-06-26 1987-07-30 Харьковский Институт Общественного Питания Method of preparing pig liver for heat treatment
CN102524820A (en) * 2012-01-20 2012-07-04 北京红螺食品有限公司 Spiced duck product and production process thereof
CN102669694A (en) * 2012-05-25 2012-09-19 马胜清 Spiced pork liver
CN103404890A (en) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 Marinated duck giblet and preparation method thereof
CN105166961A (en) * 2015-09-28 2015-12-23 山东新润食品有限公司 Ready-to-eat fresh and tender pork liver and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936331A (en) * 2017-05-26 2018-12-07 白迎霞 A kind of stew in soy sauce pork liver and preparation method thereof
CN109043357A (en) * 2018-08-18 2018-12-21 山西老关家食品开发有限公司 A kind of health care haslet and preparation method thereof

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Application publication date: 20170104