CN106306854A - Special soup stock suitable for rice noodles, and stuffing material seasonings - Google Patents
Special soup stock suitable for rice noodles, and stuffing material seasonings Download PDFInfo
- Publication number
- CN106306854A CN106306854A CN201510339644.8A CN201510339644A CN106306854A CN 106306854 A CN106306854 A CN 106306854A CN 201510339644 A CN201510339644 A CN 201510339644A CN 106306854 A CN106306854 A CN 106306854A
- Authority
- CN
- China
- Prior art keywords
- materials
- fructus
- radix angelicae
- soup
- soup stock
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 239000000463 material Substances 0.000 title claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 11
- 239000004278 EU approved seasoning Substances 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 3
- 235000012149 noodles Nutrition 0.000 title abstract 3
- 235000009566 rice Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241000382455 Angelica sinensis Species 0.000 abstract 2
- 240000006927 Foeniculum vulgare Species 0.000 abstract 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 244000223014 Syzygium aromaticum Species 0.000 abstract 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 2
- 235000011477 liquorice Nutrition 0.000 abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000282898 Sus scrofa Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
Classifications
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses special soup stock suitable for rice noodles, and stuffing material seasonings. The special soup stock comprises the following raw materials: 1,500-2,500g of old hens, 10-20 pig's shanks, 25-40 kg of clean water, 15-30 g of star anises, 15-30 g of dried orange peels, 6-10 g of cassia barks, 6-10 g of split fructus tsaoko, 6-10 g of radix angelicae, 6-10 g of fennel, 6-10 g of fructus amomi, 3-6 g of bay leaves, 3-6 g of cloves, 20-40 g of liquorice, 45-60 g of Chinese prickly ash and 18-30 g of angelica sinensis. Firstly, the old hens and pig stick-like bones are treated and cleaned, the cleaned materials are put into boiling water to be blanched using high heat for 3-5 minutes, the blanched materials are taken out, the taken out materials are washed clean, then the washed materials are put into a stainless steel barrel, the clean water is injected, the star anises, dried orange peels, fructus tsaoko, radix angelicae, fennel, fructus amomi, bay leaves, cloves, liquorice, Chinese prickly ash and angelica sinensis are loaded into a cotton bag, the mixture is boiled out using high heat and brewed using low heat for 8 hours, all the raw materials are taken out, the taken out materials are crushed using a wooden mallet, then crushed materials are put into soup again to be boiled using high heat for 1 hour, the boiled material are filtered, and the soup is taken. The special soup stock is fresh in material selecting and the various spices are used to conduct seasoning and flavoring, so that the special soup stock is fresh and fragrant in mouthfeel and suitable for the rice noodles, and stuffing material seasonings.
Description
Technical field
The invention belongs to the special soup that food seasoning field, a kind of applicable powder face and stuffing material seasoning use.
Background technology
Flavoring agent is requisite as the daily culinary art of people, it can improve delicate flavour and the mouthfeel of food, the appetite of people can also be improved, the soup stock making food directly influences the taste of food itself, people typically can be by Os Sus domestica and chicken, ducks etc. add clear water and make clear soup, the most systematic these food materials and spice are well arranged in pairs or groups, the clear soup made also the most primary soup stock, to powder face and these food materials higher to soup stock requirement of stuffing material, the flavor effect that plays is the most inconspicuous, therefore the present invention proposes a kind of applicable powder face and the special soup of stuffing material seasoning use.
Summary of the invention
It is an object of the invention to provide a kind of applicable powder face and the special soup of stuffing material use.
The special soup that a kind of applicable powder face and stuffing material seasoning use, it is made up of following raw material: old hen 1500 2500g, 10 20, pig rod bone, clear water 25 40kg, anistree 15 30g, Pericarpium Citri Reticulatae 15 30g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6 10g, clap broken Fructus Tsaoko 6 10g, the Radix Angelicae Dahuricae 6 10g, Fructus Foeniculi 6 10g, Fructus Amomi 6 10g, Herba Pelargonii Graveolentis 3 6g, Flos Caryophylli 3 6g, Radix Glycyrrhizae 20 40g Pericarpium Zanthoxyli 45 60g, Radix Angelicae Sinensis 18 30g；
In the present invention, first old hen and pig rod bone are processed and totally put into big fire in boiling water and scald 35 minutes and pull out clean, it is then placed in stainless steel cask, injected clear water, anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Fructus Amomi, Herba Pelargonii Graveolentis, Flos Caryophylli, Radix Glycyrrhizae, Pericarpium Zanthoxyli, Radix Angelicae Sinensis are loaded in cotton bag and put into, and big fire is boiled to be made little fire into and boils 8 hours, is all pulled out by raw material, smashing with mallet, in being reentered into soup, big baked wheaten cake 1 hour crosses leaching soup.
This invention is simple for production, the fresh perfume (or spice) of mouthfeel, is particularly suitable for powder face and stuffing material uses, have higher nutritive value and use value, be worth carrying out marketing.
Detailed description of the invention
Embodiment 1
The special soup that a kind of applicable powder face and stuffing material seasoning use, it is made up of following raw material: old hen 1500g, 10, pig rod bone, clear water 25kg, anistree 15g, Pericarpium Citri Reticulatae 15g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6g, clap broken Fructus Tsaoko 6g, Radix Angelicae Dahuricae 6g, Fructus Foeniculi 6g, Fructus Amomi 6g, Herba Pelargonii Graveolentis 3g, Flos Caryophylli 3g, Radix Glycyrrhizae 20g, Pericarpium Zanthoxyli 50g, Radix Angelicae Sinensis 18g；In the present invention, first old hen and pig rod bone are processed and totally put into big fire in boiling water and scald 5 minutes and pull out clean, it is then placed in stainless steel cask, injected clear water, anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Fructus Amomi, Herba Pelargonii Graveolentis, Flos Caryophylli, Radix Glycyrrhizae, Pericarpium Zanthoxyli, Radix Angelicae Sinensis are loaded in cotton bag and put into, and big fire is boiled to be made little fire into and boils 8 hours, is all pulled out by raw material, smashing with mallet, in being reentered into soup, big baked wheaten cake 1 hour crosses leaching soup.
Claims (1)
1. the special soup that applicable powder face and stuffing material seasoning use, it is made up of following raw material:
Anistree 15 30g of 10 20 clear water 25 40kg of old hen 1500 2500g pig rod bone
Pericarpium Citri Reticulatae 15 30g
Cortex cinnamomi japonici (Ramulus Cinnamomi) 6 10g claps the broken Fructus Tsaoko 6 10g Radix Angelicae Dahuricae 6 10g
Fructus Foeniculi 6 10g Fructus Amomi 6 10g Herba Pelargonii Graveolentis 3 6g
Flos Caryophylli 3 6g Radix Glycyrrhizae 20 40g Pericarpium Zanthoxyli 45 60g Radix Angelicae Sinensis 18 30g；
In the present invention, first old hen and pig rod bone are processed and totally put into big fire in boiling water and scald 35 minutes and pull out clean, it is then placed in stainless steel cask, injected clear water, anise, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Fructus Amomi, Herba Pelargonii Graveolentis, Flos Caryophylli, Radix Glycyrrhizae, Pericarpium Zanthoxyli, Radix Angelicae Sinensis are loaded in cotton bag and put into, and big fire is boiled to be made little fire into and boils 8 hours, is all pulled out by raw material, smashing with mallet, in being reentered into soup, big baked wheaten cake 1 hour crosses leaching soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510339644.8A CN106306854A (en) | 2015-06-18 | 2015-06-18 | Special soup stock suitable for rice noodles, and stuffing material seasonings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510339644.8A CN106306854A (en) | 2015-06-18 | 2015-06-18 | Special soup stock suitable for rice noodles, and stuffing material seasonings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306854A true CN106306854A (en) | 2017-01-11 |
Family
ID=57732986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510339644.8A Pending CN106306854A (en) | 2015-06-18 | 2015-06-18 | Special soup stock suitable for rice noodles, and stuffing material seasonings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306854A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319478A (en) * | 2017-07-19 | 2017-11-07 | 天津狗不理食品股份有限公司 | The animals and plants added in a kind of fillings extract aqueous material soup and its boiling method |
| CN108991466A (en) * | 2018-07-30 | 2018-12-14 | 济南大学 | A kind of dedicated toppings of meat stuffing and preparation method thereof |
-
2015
- 2015-06-18 CN CN201510339644.8A patent/CN106306854A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319478A (en) * | 2017-07-19 | 2017-11-07 | 天津狗不理食品股份有限公司 | The animals and plants added in a kind of fillings extract aqueous material soup and its boiling method |
| CN108991466A (en) * | 2018-07-30 | 2018-12-14 | 济南大学 | A kind of dedicated toppings of meat stuffing and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |
|
| WD01 | Invention patent application deemed withdrawn after publication |