CN106307406A - Goose flavoring marinade and preparation method thereof - Google Patents
Goose flavoring marinade and preparation method thereof Download PDFInfo
- Publication number
- CN106307406A CN106307406A CN201610683547.5A CN201610683547A CN106307406A CN 106307406 A CN106307406 A CN 106307406A CN 201610683547 A CN201610683547 A CN 201610683547A CN 106307406 A CN106307406 A CN 106307406A
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- anseris domestica
- goose
- carnis anseris
- flavoring
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- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241000272814 Anser sp. Species 0.000 title abstract 8
- 235000015090 marinades Nutrition 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 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
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000796 flavoring agent Substances 0.000 claims description 29
- 235000013882 gravy Nutrition 0.000 claims description 26
- 235000013355 food flavoring agent Nutrition 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 8
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000021551 crystal sugar Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000554 physical therapy Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 240000001844 Capsicum baccatum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 241000209094 Oryza 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
- 230000000050 nutritive effect Effects 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000588278 Osmanthus heterophyllus Species 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
- 235000013599 spices Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 239000000843 powder Substances 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
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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
Abstract
The invention discloses goose flavoring marinade and a preparation method thereof. The goose flavoring marinade is prepared from fresh goose, vegetable oil, old ginger, garlic kernels, celery, pod peppers, Chinese rice wine, rib soup, soybean sauce, fine salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The preparation method includes the following steps that firstly, goose sauce is prepared for use; secondly, a seasoning bag is prepared for use; thirdly, soup is prepared for use; fourthly, the seasoning bag is placed in the soup to be heated and then filtered, and flavoring liquid is obtained for use; fifthly, the goose sauce is placed into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly decocted on low fire, the mixture is naturally cooled, and the goose flavoring marinade is prepared. The prepared goose flavoring marinade is sharp in fragrance, strong in taste, unique in taste, high in nutritional value and good in physiotherapy health-care effect, the process is simple, the technology is easy to master, production efficiency is greatly improved, and the method is suitable for application and popularization.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Carnis Anseris 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 Carnis Anseris 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 Carnis Anseris domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Anseris domestica 100～150 parts, vegetable oil 5
～10 parts, old ginger 1～3 parts, Bulbus Allii core 1～3 parts, Herba Apii graveolentis 1～3 parts, capsicum annum fasciculatum 2～5 parts, yellow wine 5～10 parts, rib soup 80～
200 parts, paste flavor 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: sweet ancient name for Chinese cabbage 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, Pericarpium Citri Reticulatae 1～2 parts, Pericarpium Zanthoxyli
0.1～0.3 part, fragrant awns 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part, Radix Panacis Quinquefolii
0.2～0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
The manufacture method of described Carnis Anseris domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Anseris domestica, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain Carnis Anseris domestica beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds sweet ancient name for Chinese cabbage, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, perfume (or spice)
Awns, Fructus Lycii, Herba Desmodii Styracifolii, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Cortex cinnamomi japonici (Ramulus Cinnamomi), slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds old ginger, Bulbus Allii core, Herba Apii graveolentis, capsicum annum fasciculatum
Stir-frying is fragrant, adds yellow wine, rib soup, refined salt, crystal sugar, suitable quantity of water and paste flavor 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 Carnis Anseris domestica beans 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 Anseris domestica 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 Anseris domestica 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 Flos Rosae Rugosae quintessence oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Carnis Anseris 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 Carnis Anseris domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Anseris domestica 100 parts, vegetable oil 5 parts, old
Rhizoma Zingiberis Recens 1 part, Bulbus Allii core 1 part, Herba Apii graveolentis 1 part, capsicum annum fasciculatum 2 parts, yellow wine 5 parts, rib soup 80 parts, 3 parts of paste flavor soy sauce, 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: sweet ancient name for Chinese cabbage 0.1 part, meat
1 part of osmanthus, Pericarpium Citri Reticulatae 1 part, 0.1 part of Pericarpium Zanthoxyli, fragrant 1 part of awns, Fructus Lycii 0.2 part, Herba Desmodii Styracifolii 0.2 part, the Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Panacis Quinquefolii 0.2
Part, 0.02 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
The manufacture method of described Carnis Anseris domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Anseris domestica, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain Carnis Anseris domestica beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds sweet ancient name for Chinese cabbage, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, fragrant awns, Chinese holly
Qi, Herba Desmodii Styracifolii, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 old ginger, Bulbus Allii core, Herba Apii graveolentis, capsicum annum fasciculatum stir-frying perfume,
Adding yellow wine, rib soup, refined salt, crystal sugar, suitable quantity of water and paste flavor 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) the Carnis Anseris domestica beans 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 Anseris domestica Seasoning gravy.
Embodiment 2:
A kind of Carnis Anseris domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Anseris domestica 150 parts, vegetable oil 10 parts, old
Rhizoma Zingiberis Recens 3 parts, Bulbus Allii core 3 parts, Herba Apii graveolentis 3 parts, capsicum annum fasciculatum 5 parts, yellow wine 10 parts, rib soup 200 parts, 6 parts of paste flavor soy sauce, 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: sweet ancient name for Chinese cabbage 0.3 part,
Cortex Cinnamomi 2 parts, Pericarpium Citri Reticulatae 2 parts, 0.3 part of Pericarpium Zanthoxyli, fragrant 2 parts of awns, Fructus Lycii 0.4 part, Herba Desmodii Styracifolii 0.4 part, the Rhizoma Atractylodis Macrocephalae 1 part, Radix Panacis Quinquefolii 0.4
Part, 0.04 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
The manufacture method of described Carnis Anseris domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Anseris domestica, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain Carnis Anseris domestica beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds sweet ancient name for Chinese cabbage, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, fragrant awns, Chinese holly
Qi, Herba Desmodii Styracifolii, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 old ginger, Bulbus Allii core, Herba Apii graveolentis, capsicum annum fasciculatum stir-frying perfume,
Adding yellow wine, rib soup, refined salt, crystal sugar, suitable quantity of water and paste flavor 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) the Carnis Anseris domestica beans 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 Anseris domestica 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 Anseris domestica 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
Flos Rosae Rugosae quintessence oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Carnis Anseris 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. a Carnis Anseris domestica Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Carnis Anseris domestica 100～150
Part, vegetable oil 5～10 parts, old ginger 1～3 parts, Bulbus Allii core 1～3 parts, Herba Apii graveolentis 1～3 parts, capsicum annum fasciculatum 2～5 parts, yellow wine 5～10 parts, row
Bone soup 80～200 parts, paste flavor 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: sweet ancient name for Chinese cabbage 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, Pericarpium Citri Reticulatae 1～
2 parts, Pericarpium Zanthoxyli 0.1～0.3 part, fragrant awns 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part,
Radix Panacis Quinquefolii 0.2～0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
The manufacture method of described Carnis Anseris domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Anseris domestica, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation,
Obtain Carnis Anseris domestica beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds sweet ancient name for Chinese cabbage, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, fragrant awns, Chinese holly
Qi, Herba Desmodii Styracifolii, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 old ginger, Bulbus Allii core, Herba Apii graveolentis, capsicum annum fasciculatum stir-frying perfume,
Adding yellow wine, rib soup, refined salt, crystal sugar, suitable quantity of water and paste flavor 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) the Carnis Anseris domestica beans 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 Anseris domestica Seasoning gravy.
The manufacture method of a kind of Carnis Anseris domestica 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 Anseris domestica 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 Anseris 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 Flos Rosae Rugosae quintessence oil.
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| CN201610683547.5A CN106307406A (en) | 2016-08-17 | 2016-08-17 | Goose flavoring marinade and preparation method thereof |
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| CN201610683547.5A CN106307406A (en) | 2016-08-17 | 2016-08-17 | Goose flavoring marinade and preparation method thereof |
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| CN106307406A true CN106307406A (en) | 2017-01-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279959A (en) * | 2017-08-22 | 2017-10-24 | 成都大学 | A kind of bean sprout goose sauce and its manufacture craft |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103907892A (en) * | 2014-03-24 | 2014-07-09 | 成都味源生物工程科技有限公司 | Preparation method of pure natural meat flavor seasoning |
| CN104643084A (en) * | 2015-03-02 | 2015-05-27 | 郝涤非 | Formula of marinade and preparation method of marinade |
-
2016
- 2016-08-17 CN CN201610683547.5A patent/CN106307406A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103907892A (en) * | 2014-03-24 | 2014-07-09 | 成都味源生物工程科技有限公司 | Preparation method of pure natural meat flavor seasoning |
| CN104643084A (en) * | 2015-03-02 | 2015-05-27 | 郝涤非 | Formula of marinade and preparation method of marinade |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279959A (en) * | 2017-08-22 | 2017-10-24 | 成都大学 | A kind of bean sprout goose sauce and its manufacture craft |
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Application publication date: 20170111 |