CN106262615A - A kind of Anguillar japonica Seasoning gravy and preparation method thereof - Google Patents

A kind of Anguillar japonica Seasoning gravy and preparation method thereof Download PDF

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Publication number
CN106262615A
CN106262615A CN201610702238.8A CN201610702238A CN106262615A CN 106262615 A CN106262615 A CN 106262615A CN 201610702238 A CN201610702238 A CN 201610702238A CN 106262615 A CN106262615 A CN 106262615A
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parts
anguillar japonica
rhizoma
flavouring agent
standby
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CN201610702238.8A
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敖芸皎
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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
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of Anguillar japonica Seasoning gravy and preparation method thereof, be made up of following raw material: fresh Anguillar japonica meat, vegetable oil, Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, fresh pea, Capsicum annuum var. fasciculatum, medicated beer, clear soup, organic 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 Anguillar japonica 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) Anguillar japonica meat pulp being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Anguillar japonica Seasoning gravy.The Anguillar japonica 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 Anguillar japonica 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 Anguillar japonica 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 Anguillar japonica 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 Anguillar japonica Seasoning gravy, is made up of the raw material of following weight portion: fresh Anguillar japonica meat 100~150 parts, vegetable oil 5~10 parts, Rhizoma Zingiberis 1~3 parts, Rhizoma Euonymus Bulbus Allii 1~3 parts, fresh pea 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, medicated beer 5~10 parts, clear soup 80 ~200 parts, organic 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 Momordicae 1~2 parts, Yellow Fructus Gardeniae 1~2 Part, Fructus Piperis 0.1~0.3 part, Flos Rosae Davuricae 1~2 parts, Fructus Jujubae 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 0.02~0.04 part;
The manufacture method of described Anguillar japonica Seasoning gravy, comprises the following steps:
(1) choose fresh Anguillar japonica meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Anguillar japonica 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 Momordicae, Yellow Fructus Gardeniae, Fructus Piperis, Flos Rosae Davuricae, Fructus Jujubae, 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 seasoning Material bag is standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, fresh pea, bunch Raw green pepper stir-frying is fragrant, adds medicated beer, clear soup, refined salt, crystal sugar, suitable quantity of water and organic 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 Anguillar japonica 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 Anguillar japonica 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 coix seed oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Anguillar japonica 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 Anguillar japonica Seasoning gravy, is made up of the raw material of following weight portion: fresh Anguillar japonica meat 100 parts, vegetable oil 5 parts, Rhizoma Zingiberis 1 part, Rhizoma Euonymus Bulbus Allii 1 part, fresh pea 1 part, Capsicum annuum var. fasciculatum 2 parts, medicated beer 5 parts, clear soup 80 parts, organic soy sauce 3 parts, refined salt 5 parts, ice 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: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1 Part, Fructus Momordicae 1 part, Yellow Fructus Gardeniae 1 part, 0.1 part of Fructus Piperis, Flos Rosae Davuricae 1 part, Fructus Jujubae 0.2 part, Herba Desmodii Styracifolii 0.2 part, 0.5 part of Rhizoma Curcumae Longae, Radix Codonopsis 0.2 part, Rhizoma Chuanxiong 0.02 part;
The manufacture method of described Anguillar japonica Seasoning gravy, comprises the following steps:
(1) choose fresh Anguillar japonica meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Anguillar japonica meat pulp stand-by;
(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, Fructus Piperis, thorn rose Flower, Fructus Jujubae, 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, fresh pea, Capsicum annuum var. fasciculatum Stir-frying is fragrant, adds medicated beer, clear soup, refined salt, crystal sugar, suitable quantity of water and organic 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 Anguillar japonica 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 Anguillar japonica Seasoning gravy.
Embodiment 2:
A kind of Anguillar japonica Seasoning gravy, is made up of the raw material of following weight portion: fresh Anguillar japonica meat 150 parts, vegetable oil 10 parts, Rhizoma Zingiberis 3 parts, Rhizoma Euonymus Bulbus Allii 3 parts, fresh pea 3 parts, Capsicum annuum var. fasciculatum 5 parts, medicated beer 10 parts, clear soup 200 parts, organic soy sauce 6 parts, refined salt 7 parts, 6 parts of crystal sugar, 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 Momordicae 2 parts, Yellow Fructus Gardeniae 2 parts, 0.3 part of Fructus Piperis, Flos Rosae Davuricae 2 parts, Fructus Jujubae 0.4 part, Herba Desmodii Styracifolii 0.4 part, Rhizoma Curcumae Longae 1 Part, Radix Codonopsis 0.4 part, Rhizoma Chuanxiong 0.04 part;
The manufacture method of described Anguillar japonica Seasoning gravy, comprises the following steps:
(1) choose fresh Anguillar japonica meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Anguillar japonica meat pulp stand-by;
(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, Fructus Piperis, thorn rose Flower, Fructus Jujubae, 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, fresh pea, Capsicum annuum var. fasciculatum Stir-frying is fragrant, adds medicated beer, clear soup, refined salt, crystal sugar, suitable quantity of water and organic 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 Anguillar japonica 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 Anguillar japonica 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 white with cutter Rhizoma Zingiberis Recens claps pine;The vegetable oil used in described making step is coix seed oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Anguillar japonica 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 Anguillar japonica Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Anguillar japonica meat 100~150 Part, vegetable oil 5~10 parts, Rhizoma Zingiberis 1~3 parts, Rhizoma Euonymus Bulbus Allii 1~3 parts, fresh pea 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, medicated beer 5~10 Part, clear soup 80~200 parts, organic soy sauce 3~6 parts, refined salt 5~7 parts, monosodium glutamate 1~2 parts, crystal sugar 2~6 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, Fructus Momordicae 1~2 parts, yellow Fructus Gardeniae 1~2 parts, Fructus Piperis 0.1~0.3 part, Flos Rosae Davuricae 1~2 parts, Fructus Jujubae 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 0.02~0.04 part;
The manufacture method of described Anguillar japonica Seasoning gravy, comprises the following steps:
(1) choose fresh Anguillar japonica meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain Anguillar japonica 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 Momordicae, Yellow Fructus Gardeniae, Fructus Piperis, thorn rose Flower, Fructus Jujubae, 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 Rhizoma Zingiberis, Rhizoma Euonymus Bulbus Allii, fresh pea, Capsicum annuum var. fasciculatum Stir-frying is fragrant, adds medicated beer, clear soup, refined salt, crystal sugar, suitable quantity of water and organic 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 Anguillar japonica 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 Anguillar japonica Seasoning gravy.
The manufacture method of a kind of Anguillar japonica 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 Anguillar japonica Seasoning gravy the most according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil of employing is coix seed oil.
CN201610702238.8A 2016-08-21 2016-08-21 A kind of Anguillar japonica Seasoning gravy and preparation method thereof Withdrawn CN106262615A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6344871A (en) * 1986-08-13 1988-02-25 Ajinomoto Co Inc Production of fish-flavored seasoning
CN102308971A (en) * 2011-08-02 2012-01-11 福建农林大学 Method for preparing eel sauce with stewing enzymatic hydrolysis
CN102551013A (en) * 2011-12-28 2012-07-11 赵辉 Seasoning brine for Guilin rice flour and preparation method for seasoning brine
CN103689542A (en) * 2013-12-04 2014-04-02 方义春 Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6344871A (en) * 1986-08-13 1988-02-25 Ajinomoto Co Inc Production of fish-flavored seasoning
CN102308971A (en) * 2011-08-02 2012-01-11 福建农林大学 Method for preparing eel sauce with stewing enzymatic hydrolysis
CN102551013A (en) * 2011-12-28 2012-07-11 赵辉 Seasoning brine for Guilin rice flour and preparation method for seasoning brine
CN103689542A (en) * 2013-12-04 2014-04-02 方义春 Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof

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Application publication date: 20170104