CN106262437A - A kind of Os Sus domestica Seasoning gravy and preparation method thereof - Google Patents
A kind of Os Sus domestica Seasoning gravy and preparation method thereof Download PDFInfo
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- CN106262437A CN106262437A CN201610689085.8A CN201610689085A CN106262437A CN 106262437 A CN106262437 A CN 106262437A CN 201610689085 A CN201610689085 A CN 201610689085A CN 106262437 A CN106262437 A CN 106262437A
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- 241000282894 Sus scrofa domesticus Species 0.000 title claims abstract description 42
- 235000013882 gravy Nutrition 0.000 title claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 210000000582 Semen Anatomy 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 240000007329 Zingiber officinale Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 241000218236 Cannabis Species 0.000 claims description 8
- 210000000988 Bone and Bones Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000015556 catabolic process Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000004059 degradation Effects 0.000 claims description 4
- 238000006731 degradation reaction Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 244000111489 Gardenia augusta Species 0.000 claims 1
- 235000018958 Gardenia augusta Nutrition 0.000 claims 1
- 230000000050 nutritive Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 210000001331 Nose Anatomy 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 238000000554 physical therapy Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- HGMITUYOCPPQLE-UHFFFAOYSA-N 3-Quinuclidinyl benzilate Chemical group C1N(CC2)CCC2C1OC(=O)C(O)(C=1C=CC=CC=1)C1=CC=CC=C1 HGMITUYOCPPQLE-UHFFFAOYSA-N 0.000 description 1
- 240000000218 Cannabis sativa Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010013781 Dry mouth Diseases 0.000 description 1
- 210000003128 Head Anatomy 0.000 description 1
- 210000000265 Leukocytes Anatomy 0.000 description 1
- 210000004400 Mucous Membrane Anatomy 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020825 overweight Nutrition 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Abstract
The invention discloses a kind of Os Sus domestica Seasoning gravy and preparation method thereof, be made up of following raw material: fresh Os Sus domestica, vegetable oil, crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici, cooking wine, clear soup, dark 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 Os Sus domestica powder；(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) Os Sus domestica powder being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Os Sus domestica Seasoning gravy.The Os Sus domestica 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
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Os Sus domestica 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 Os Sus domestica 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 Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 100～150 parts, vegetable oil 5
～10 parts, crimsoned ginger sweetened 1～3 parts, purple garlic 1～3 parts, Semen Sojae Preparatum 1～3 parts, elongated Fructus Capsici 2～5 parts, cooking wine 5～10 parts, clear soup 80～
200 parts, dark 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, Cortex Cinnamomi 1～2 parts, Yellow Fructus Gardeniae 1～2 parts, flower
Green pepper 0.1～0.3 part, Herba lysimachiae capillipedis 1～2 parts, Fructus Cannabis 0.2～0.4 part, Folium Perillae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part, Radix Salviae Miltiorrhizae
0.2～0.4 part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, row
Grass, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, 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 crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated
Fructus Capsici stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark 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) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
Preferably, the raw material crimsoned ginger sweetened used in described step (2), its making includes, with cutter, crimsoned ginger sweetened 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 Os Sus domestica 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 Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 100 parts, vegetable oil 5 parts, red
Rhizoma Zingiberis Recens 1 part, purple garlic 1 part, 1 part of Semen Sojae Preparatum, 2 parts of elongated Fructus Capsici, cooking wine 5 parts, clear soup 80 parts, dark 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),
Cortex Cinnamomi 1 part, Yellow Fructus Gardeniae 1 part, 0.1 part of Pericarpium Zanthoxyli, Herba lysimachiae capillipedis 1 part, Fructus Cannabis 0.2 part, Folium Perillae 0.2 part, the Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Salviae Miltiorrhizae 0.2
Part, Radix Angelicae Sinensis 0.02 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, 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 crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark 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) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
Embodiment 2:
A kind of Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 150 parts, vegetable oil 10 parts, red
Rhizoma Zingiberis Recens 3 parts, purple garlic 3 parts, 3 parts of Semen Sojae Preparatum, 5 parts of elongated Fructus Capsici, cooking wine 10 parts, clear soup 200 parts, dark 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, Cortex Cinnamomi 2 parts, Yellow Fructus Gardeniae 2 parts, 0.3 part of Pericarpium Zanthoxyli, Herba lysimachiae capillipedis 2 parts, Fructus Cannabis 0.4 part, Folium Perillae 0.4 part, the Rhizoma Atractylodis Macrocephalae 1 part, Radix Salviae Miltiorrhizae
0.4 part, Radix Angelicae Sinensis 0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, 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 crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark 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) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
In the above embodiment of the present invention, the crimsoned ginger sweetened used in described making step, its making includes, is clapped by crimsoned ginger sweetened with cutter
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 Os Sus domestica 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. an Os Sus domestica Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Os Sus domestica 100～150
Part, vegetable oil 5～10 parts, crimsoned ginger sweetened 1～3 parts, purple garlic 1～3 parts, Semen Sojae Preparatum 1～3 parts, elongated Fructus Capsici 2～5 parts, cooking wine 5～10
Part, clear soup 80～200 parts, dark soy sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, seasoning
Expect 8～15 parts；Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, yellow Cape jasmine
Son 1～2 part, Pericarpium Zanthoxyli 0.1～0.3 part, Herba lysimachiae capillipedis 1～2 parts, Fructus Cannabis 0.2～0.4 part, Folium Perillae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5
～1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, 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 crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark 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) Os Sus domestica powder of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling
Using little fire instead and endure 30～40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
The manufacture method of a kind of Os Sus domestica Seasoning gravy the most according to claim 1, it is characterised in that described step (3)
The raw material crimsoned ginger sweetened of middle use, its making includes, with cutter, crimsoned ginger sweetened is clapped pine.
The manufacture method of a kind of Os Sus domestica 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.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
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| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN105433342A (en) * | 2016-01-07 | 2016-03-30 | 柳州市得华食品有限公司 | Seasoning packet and production method thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot hot-pot condiment and preparation method thereof |
| CN105768027A (en) * | 2016-03-17 | 2016-07-20 | 颐海（中国）食品有限公司 | Seasoning for spicy mix and preparation method of seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
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