CN106262601A - A kind of Carnis Leporis Seasoning gravy and preparation method thereof - Google Patents

A kind of Carnis Leporis Seasoning gravy and preparation method thereof Download PDF

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Publication number
CN106262601A
CN106262601A CN201610680470.6A CN201610680470A CN106262601A CN 106262601 A CN106262601 A CN 106262601A CN 201610680470 A CN201610680470 A CN 201610680470A CN 106262601 A CN106262601 A CN 106262601A
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parts
carnis leporis
flavouring agent
rabbit meat
seasoning gravy
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CN201610680470.6A
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Chinese (zh)
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胡平
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胡平
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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
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of Carnis Leporis Seasoning gravy and preparation method thereof, be made up of following raw material: fresh rabbit meat, vegetable oil, Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum tetragonum, rice wine, rib soup, 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 rabbit meat sauce;(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) rabbit meat sauce being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Carnis Leporis Seasoning gravy.The Carnis Leporis 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 Carnis Leporis 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 Carnis Leporis 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 Carnis Leporis 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 Carnis Leporis Seasoning gravy, is made up of the raw material of following weight portion: fresh rabbit meat 100~150 parts, vegetable oil 5 ~10 parts, Rhizoma Zingiberis 1~3 parts, Rhizoma Euonymus Bulbus Allii 1~3 parts, Pericarpium Citri Reticulatae 1~3 parts, Capsicum tetragonum 2~5 parts, rice wine 5~10 parts, rib soup 80~ 200 parts, 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: Rhizoma Kaempferiae 0.1~0.3 part, Semen Alpiniae Katsumadai 1~2 parts, Flos Caryophylli 1~2 parts, sweet Grass 0.1~0.3 part, Arillus Longan 1~2 parts, Herba polygoni hydropiperis 0.2~0.4 part, winter daphne 0.2~0.4 part, Radix Platycodonis 0.5~1 part, Radix Ginseng 0.2 ~0.4 part, Radix Angelicae Sinensis 0.02~0.04 part;
The manufacture method of described Carnis Leporis Seasoning gravy, comprises the following steps:
(1) choose fresh rabbit meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain rabbit meat sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Rhizoma Kaempferiae, Semen Alpiniae Katsumadai, Flos Caryophylli, Radix Glycyrrhizae, osmanthus Circle, Herba polygoni hydropiperis, winter daphne, Radix Platycodonis, Radix Ginseng 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum tetragonum Stir-frying is fragrant, adds rice wine, rib soup, refined salt, crystal sugar, suitable quantity of water and 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) rabbit meat sauce 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 Carnis Leporis Seasoning gravy.
Preferably, the described ample boiling hot process of step (1) includes, uses cold water to cook and is gradually heated up, makes the egg of Carnis Leporis outer layer White matter is difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell.
Preferably, in described step (2) and (3), the vegetable oil of employing is Petiolus Trachycarpi oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Carnis Leporis 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 Carnis Leporis Seasoning gravy, is made up of the raw material of following weight portion: fresh rabbit meat 100 parts, vegetable oil 5 parts, white Rhizoma Zingiberis Recens 1 part, Rhizoma Euonymus Bulbus Allii 1 part, Pericarpium Citri Reticulatae 1 part, Capsicum tetragonum 2 parts, 5 parts of rice wine, rib soup 80 parts, Soy Sauce 3 parts, refined salt 5 parts, crystal sugar 2 Part, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1 part, grass 1 part of Fructus Amomi Rotundus, Flos Caryophylli 1 part, 0.1 part of Radix Glycyrrhizae, Arillus Longan 1 part, Herba polygoni hydropiperis 0.2 part, winter daphne 0.2 part, Radix Platycodonis 0.5 part, Radix Ginseng 0.2 part, Radix Angelicae Sinensis 0.02 part;
The manufacture method of described Carnis Leporis Seasoning gravy, comprises the following steps:
(1) choose fresh rabbit meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain rabbit meat sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Rhizoma Kaempferiae, Semen Alpiniae Katsumadai, Flos Caryophylli, Radix Glycyrrhizae, Arillus Longan, Herba polygoni hydropiperis, winter daphne, Radix Platycodonis, Radix Ginseng 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum tetragonum stir-frying perfume, Adding rice wine, rib soup, refined salt, crystal sugar, suitable quantity of water and Soy Sauce, 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) rabbit meat sauce 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 Carnis Leporis Seasoning gravy.
Embodiment 2:
A kind of Carnis Leporis Seasoning gravy, is made up of the raw material of following weight portion: fresh rabbit meat 150 parts, vegetable oil 10 parts, white Rhizoma Zingiberis Recens 3 parts, Rhizoma Euonymus Bulbus Allii 3 parts, Pericarpium Citri Reticulatae 3 parts, Capsicum tetragonum 5 parts, 10 parts of rice wine, rib soup 200 parts, Soy Sauce 6 parts, refined salt 7 parts, crystal 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: Rhizoma Kaempferiae 0.3 part, Semen Alpiniae Katsumadai 2 parts, Flos Caryophylli 2 parts, 0.3 part of Radix Glycyrrhizae, Arillus Longan 2 parts, Herba polygoni hydropiperis 0.4 part, winter daphne 0.4 part, Radix Platycodonis 1 part, Radix Ginseng 0.4 part, Radix Angelicae Sinensis 0.04 part;
The manufacture method of described Carnis Leporis Seasoning gravy, comprises the following steps:
(1) choose fresh rabbit meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain rabbit meat sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Rhizoma Kaempferiae, Semen Alpiniae Katsumadai, Flos Caryophylli, Radix Glycyrrhizae, Arillus Longan, Herba polygoni hydropiperis, winter daphne, Radix Platycodonis, Radix Ginseng 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum tetragonum stir-frying perfume, Adding rice wine, rib soup, refined salt, crystal sugar, suitable quantity of water and Soy Sauce, 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) rabbit meat sauce 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 Carnis Leporis Seasoning gravy.
In the above embodiment of the present invention, described ample boiling hot process includes, uses cold water to cook and is gradually heated up, makes Carnis Leporis outer layer Protein be difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell;The vegetable oil used in described making step is Petiolus Trachycarpi oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Carnis Leporis 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 Carnis Leporis Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh rabbit meat 100~150 Part, vegetable oil 5~10 parts, Rhizoma Zingiberis 1~3 parts, Rhizoma Euonymus Bulbus Allii 1~3 parts, coriander head 1~3 parts, Capsicum tetragonum 2~5 parts, rice wine 5~10 parts, Rib soup 80~200 parts, 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: Rhizoma Kaempferiae 0.1~0.3 part, Semen Alpiniae Katsumadai 1~2 parts, Flos Caryophylli 1~2 part, Radix Glycyrrhizae 0.1~0.3 part, Arillus Longan 1~2 parts, Herba polygoni hydropiperis 0.2~0.4 part, winter daphne 0.2~0.4 part, Radix Platycodonis 0.5~1 Part, Radix Ginseng 0.2~0.4 part, Radix Angelicae Sinensis 0.02~0.04 part;
The manufacture method of described Carnis Leporis Seasoning gravy, comprises the following steps:
(1) choose fresh rabbit meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation, Obtain rabbit meat sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add Rhizoma Kaempferiae, Semen Alpiniae Katsumadai, Flos Caryophylli, Radix Glycyrrhizae, Arillus Longan, Herba polygoni hydropiperis, winter daphne, Radix Platycodonis, Radix Ginseng 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, Pericarpium Citri Reticulatae, Capsicum tetragonum stir-frying perfume, Adding rice wine, rib soup, refined salt, crystal sugar, suitable quantity of water and Soy Sauce, 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) rabbit meat sauce 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 Carnis Leporis Seasoning gravy.
The manufacture method of a kind of Carnis Leporis Seasoning gravy the most according to claim 1, it is characterised in that described step (1) Ample boiling hot process includes, uses cold water to cook and is gradually heated up, and makes the protein of Carnis Leporis outer layer be difficult to solidification, it is simple to internal crimson blood row Go out, go its smell.
The manufacture method of a kind of Carnis Leporis Seasoning gravy the most according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil of employing is Petiolus Trachycarpi oil.
CN201610680470.6A 2016-08-17 2016-08-17 A kind of Carnis Leporis Seasoning gravy and preparation method thereof Withdrawn CN106262601A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102326775A (en) * 2010-07-13 2012-01-25 马小真 Preparation method of rabbit meat soup-blend powder paste nutritional food
CN102551013A (en) * 2011-12-28 2012-07-11 赵辉 Seasoning brine for Guilin rice flour and preparation method for seasoning brine
CN103932160A (en) * 2014-04-11 2014-07-23 宁夏宁杨清真食品有限公司 Astragalus membranaceus and rabbit meat paste
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
CN105146455A (en) * 2015-10-09 2015-12-16 吴秀芝 Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets
CN105326017A (en) * 2015-11-26 2016-02-17 刘韶娜 Spicy rabbit meat sauce and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102326775A (en) * 2010-07-13 2012-01-25 马小真 Preparation method of rabbit meat soup-blend powder paste nutritional food
CN102551013A (en) * 2011-12-28 2012-07-11 赵辉 Seasoning brine for Guilin rice flour and preparation method for seasoning brine
CN103932160A (en) * 2014-04-11 2014-07-23 宁夏宁杨清真食品有限公司 Astragalus membranaceus and rabbit meat paste
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
CN105146455A (en) * 2015-10-09 2015-12-16 吴秀芝 Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets
CN105326017A (en) * 2015-11-26 2016-02-17 刘韶娜 Spicy rabbit meat sauce and preparation method thereof

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Application publication date: 20170104