CN106579230A - Seafood basic seasoning sour soup and making method thereof - Google Patents
Seafood basic seasoning sour soup and making method thereof Download PDFInfo
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- CN106579230A CN106579230A CN201611235059.4A CN201611235059A CN106579230A CN 106579230 A CN106579230 A CN 106579230A CN 201611235059 A CN201611235059 A CN 201611235059A CN 106579230 A CN106579230 A CN 106579230A
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Abstract
The invention provides a seafood basic seasoning sour soup and a making method thereof. The seafood basic seasoning sour soup is made by boiling raw materials of dried shrimps, sea crabs, dried oysters, dried scallop, pig caudal vertebras, chicken claws, dried cuttle fish, spring onions, fresh ginger, rice wine, tomatoes, northeastern pickled Chinese cabbages, Szechwan pickled ginger, yellow capsicum sauce, refined salt, baijiu, longan pulp, medlar, angelica sinensis, eucommia ulmodies and water. The materials are precisely selected, the formula is scientific and reasonbale in compatibility, the requirements for nutrients, taste, color and the like are met concurrently, the prepared seafood basic seasoning sour soup is strong in flavor, delicious, palatable, lasting in aftertaste, and capable of meeting the requirement of tastes in different regions. According to the preparation method, emphasis is laid on heating degree control and fermentation time, and the soup is more delicious.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of seafood basis seasoning acid soup and its preparation
Method.
Background technology
Basic flavoring soup refer to will contain abundant protein, colloid animal raw materials be put in pot the infusion that adds water, make original
The nutritional labeling of material is soluble in water, becomes the decoction of the nutritious fresh alcohol of flavour.
Basic flavoring soup is a kind of very traditional seasoning means in Chinese cooking skill, and us can be helped to embody food
The local flavor of material script, therefore the taste quality of basic decoction, can to a great extent determine the success or not of dish.But with
The development of modern catering industry, food scientific technology incorporates, this traditional technology be subjected to it is huge challenge, with various
Various kinds flavoring agent it is prevailing, many cooks are excessively used flavoring agent in dish cooking process, so do not simply fail to food materials
Real local flavor is embodied, it is also possible to can be caused potentially hazardous to a person sponging on an aristocrat, be had a strong impact on the lifting of Chinese cooking quality.It is based on
This, the basic flavoring soup developed a kind of nutritious, delicious flavour and adapt to modern hotel industry development is just particularly important.
The content of the invention
It is an object of the invention to provide a kind of seafood basis seasoning acid soup, the seafood basis seasoning acid soup is with uniqueness
Taste and nutritious.
Another object of the present invention is to provide the preparation method of above-mentioned seafood basis seasoning acid soup.
To solve above-mentioned technical problem, the technical solution used in the present invention is：
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
150 ~ 600 parts of dried shrimps, 100～400 parts of Sea crab, 50 ~ 200 parts of dried oyster, 10 ~ 40 parts of dry scallop, 500 ~ 2000 parts of pigtail vertebra,
100 ~ 400 parts of chicken foot, 50 ~ 200 parts of dried cuttle fiss, 150 ~ 600 parts of Herba Alii fistulosi, 100 ~ 400 parts of Rhizoma Zingiberis Recenss, 150 ~ 600 parts of rice wine, Fructus Lycopersici esculenti
4000 ~ 16000 parts, 500 ~ 2000 parts of northeast sauerkraut, 500 ~ 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), 250 ~ 1000 parts of Capsicum chinense beans, essence
250 ~ 1000 parts of salt, 125 ~ 500 parts of Chinese liquor, 250 ~ 1000 parts of Arillus Longan, 25 ~ 100 parts of Fructus Lycii, 15 ~ 60 parts of Radix Angelicae Sinensis, the Cortex Eucommiae 12.5
~ 50 parts, 20000 ~ 80000 parts of water.
The present invention prepares a kind of again nutritious seafood basis of special taste and adjusts by being improved to conventional formulation
Sour in the mouth soup.Seafood basis seasoning acid soup can be not only used in the dish of seafood acid soup local flavor, can with marmite dish,
Serve as decoction in the making of the snacks such as noodle soup, powder to use.
Preferably, the seafood basis seasoning acid soup is adopted and includes that the following raw material calculated according to the mass fraction is made：
200 ~ 300 parts of dried shrimps, 200～300 parts of Sea crab, 50 ~ 100 parts of dried oyster, 20 ~ 40 parts of dry scallop, pigtail vertebra 1000 ~ 1500
Part, 100 ~ 200 parts of chicken foot, 100 ~ 200 parts of dried cuttle fiss, 200 ~ 300 parts of Herba Alii fistulosi, 200 ~ 300 parts of Rhizoma Zingiberis Recenss, 300 ~ 400 parts of rice wine, west
6000 ~ 8000 parts of red Fructus Kaki, 800 ~ 1000 parts of northeast sauerkraut, 1000 ~ 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), Capsicum chinense beans 500 ~ 1000
Part, 250 ~ 500 parts of refined salt, 250 ~ 500 parts of Chinese liquor, 500 ~ 1000 parts of Arillus Longan, 25 ~ 50 parts of Fructus Lycii, 30 ~ 60 parts of Radix Angelicae Sinensis, the Cortex Eucommiae
25 ~ 50 parts, 40000 ~ 60000 parts of water.
It is highly preferred that the seafood basis seasoning acid soup is adopted and includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of the seafood basis seasoning acid soup, comprises the following steps：
S1. pretreatment of raw material：
Pigtail vertebra is cut into part, is toasted together with dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss, 100～120 DEG C of face fire, the fire in a stove before fuel is added 70
～90 DEG C, toast 40～60 minutes, cool down stand-by；
S2. the making of basic soup：
By pigtail vertebra, dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss, chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae after baking
It is added to the water, boils, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine, keep boiling 45～60 minutes, filter, obtains basic soup；
S3. Fructus Lycopersici esculenti Fructus Capsici sauce fermentation：
Fructus Lycopersici esculenti is beaten together with Capsicum chinense beans, add refined salt, Chinese liquor, continue beat, then room temperature sealing and fermenting 15 ~
25 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented；
S4. seasoning acid soup makes：
Northeast sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) are added in the basic soup, is boiled 15 ~ 25 minutes, add the Fructus Lycopersici esculenti Fructus Capsici after fermentation
Beans, boil 8 ~ 12 minutes, filter.
Preferably, in step sl, pigtail vertebra is cut into part, is dried together with dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
Roasting, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 40～60 minutes, is cooled down stand-by.
Preferably, in step s 2, by the pigtail vertebra after baking, dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss, chicken foot,
Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae are added to the water, and boil, and add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine, keep boiling 50 minutes, filter, and obtain
To basic soup.
Preferably, in step s3, Fructus Lycopersici esculenti is beaten together with Capsicum chinense beans, adds refined salt, Chinese liquor, continue to stir
Beat, then room temperature sealing and fermenting 20 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
Preferably, in step s 4, northeast sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) are added in the basic soup, is boiled 20 minutes, added
Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation, boils 10 minutes, filters.
Preferably, after step S4, also subpackage is carried out by 400～600 parts/bag to seasoning acid soup.More preferably press
4500 parts/bag carry out subpackage.
Preferably, the rice wine is 26～30 degree.
Preferably, in step sl, also by the northeast sauerkraut shredding, the Sichuan Rhizoma Zingiberis Recens (pickled) section；The Herba Alii fistulosi is cut
Section, by the Rhizoma Zingiberis Recenss section.It is highly preferred that the Herba Alii fistulosi is cut to into 6～10cm/ sections, the Rhizoma Zingiberis Recenss are cut into into thickness for 0.1～
0.3cm Rhizoma Zingiberis pieces.
Compared with prior art, the invention has the beneficial effects as follows：
Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account the requirement of each side such as nutrition, taste, color and luster, prepared to obtain
Seafood basis seasoning acid soup it is with rich flavor, delicious agreeable to the taste, long times of aftertaste meets the taste demand of different regions.Institute of the present invention
The preparation method stated focuses on the time of the control of the duration and degree of heating and fermentation, the delicious food of more aobvious soup.
Specific embodiment
Down the present invention is further described by specific examples below, it will be appreciated that concrete reality described herein
Apply example to be only used for explaining the present invention, be not intended to limit the present invention, can carry out in the range of right of the present invention is limited various
Change.Method used in following embodiments if no special instructions, is conventional method：The raw material for being used, such as without special
Illustrate, being can obtain from conventional market purchase or commercial sources.
Embodiment 1
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of seafood basis seasoning acid soup is comprised the following steps：
（1）Raw material preliminary treatment：
Pigtail vertebra is cut into part, baking box, 110 DEG C of face fire, the fire in a stove before fuel is added are put into together with to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
80 DEG C, toast 50 minutes, cool down stand-by；The piece of thick 0.2cm is cut into in northeast sauerkraut shredding, Sichuan Rhizoma Zingiberis Recens (pickled)；Herba Alii fistulosi is cut into into 8cm
Section, Rhizoma Zingiberis Recenss are cut into the piece of thick 0.2cm；
（2）The making of basic soup：
By the pygostyle after baking, to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss and chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae
In being put into soup bucket together, add water, boil, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine（28 degree）, boiling 50 minutes is kept, filter, obtain base
Plinth soup；
（3）Fructus Lycopersici esculenti Fructus Capsici sauce ferments：
Fructus Lycopersici esculenti is put into into Multifunctional cooking machine together with Capsicum chinense beans to beat 10 minutes, is added and continue after refined salt, Chinese liquor
Beat 3 minutes, in being put into pickle jar, room temperature sealing and fermenting 20 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
（4）The making of seasoning acid soup：
Northeast shredded sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) piece are put in basic soup, are boiled 20 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation,
Boil 10 minutes, filter.
（5）Packaging：The seasoning acid soup liquid packing machine of cooling is pressed into 500ml/ bag subpackages, heating is directly opened when using
.
Embodiment 2
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
200 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 6000 parts of Fructus Lycopersici esculenti, 800 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), Huang
500 parts of lantern chilli beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae, water
40000 parts.
The preparation method of seafood basis seasoning acid soup is same as Example 1 in the present embodiment.
Embodiment 3
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
150 parts of dried shrimps, 100 parts of Sea crab, 50 parts of dried oyster, 10 parts of dry scallop, 500 parts of pigtail vertebra, 100 parts of chicken foot, 50 parts of dried cuttle fiss,
150 parts of Herba Alii fistulosi, 100 parts of Rhizoma Zingiberis Recenss, 150 parts of rice wine, 4000 parts of Fructus Lycopersici esculenti, 500 parts of northeast sauerkraut, 500 parts of Sichuan Rhizoma Zingiberis Recens (pickled), amber light cage
250 parts of Fructus Capsici sauce, 250 parts of refined salt, 125 parts of Chinese liquor, 250 parts of Arillus Longan, 25 parts of Fructus Lycii, 15 parts of Radix Angelicae Sinensis, 12.5 parts of the Cortex Eucommiae, water
20000 parts.
The preparation method of seafood basis seasoning acid soup is same as Example 1 in the present embodiment.
Embodiment 4
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
600 parts of dried shrimps, 400 parts of Sea crab, 200 parts of dried oyster, 40 parts of dry scallop, 2000 parts of pigtail vertebra, 400 parts of chicken foot, dried cuttle fiss 200
Part, 600 parts of Herba Alii fistulosi, 400 parts of Rhizoma Zingiberis Recenss, 600 parts of rice wine, 16000 parts of Fructus Lycopersici esculenti, 2000 parts of northeast sauerkraut, 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
1000 parts of Capsicum chinense beans, 1000 parts of refined salt, 500 parts of Chinese liquor, 1000 parts of Arillus Longan, 100 parts of Fructus Lycii, 60 parts of Radix Angelicae Sinensis, the Cortex Eucommiae
50 parts, 80000 parts of water.
The preparation method of seafood basis seasoning acid soup is same as Example 1 in the present embodiment.
Embodiment 5
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
200 parts of dried shrimps, 300 parts of Sea crab, 50 parts of dried oyster, 40 parts of dry scallop, 1500 parts of pigtail vertebra, 100 parts of chicken foot, dried cuttle fiss 200
Part, 200 parts of Herba Alii fistulosi, 300 parts of Rhizoma Zingiberis Recenss, 400 parts of rice wine, 6000 parts of Fructus Lycopersici esculenti, 800 parts of northeast sauerkraut, 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), Huang
1000 parts of lantern chilli beans, 250 parts of refined salt, 500 parts of Chinese liquor, 1000 parts of Arillus Longan, 25 parts of Fructus Lycii, 60 parts of Radix Angelicae Sinensis, 50 parts of the Cortex Eucommiae,
60000 parts of water.
The preparation method of seafood basis seasoning acid soup is same as Example 1 in the present embodiment.
Embodiment 6
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of seafood basis seasoning acid soup is comprised the following steps：
（1）Raw material preliminary treatment：
Pigtail vertebra is cut into part, baking box, 100 DEG C of face fire, the fire in a stove before fuel is added are put into together with to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
70 DEG C, toast 60 minutes, cool down stand-by；The piece of thick 0.2cm is cut into in northeast sauerkraut shredding, Sichuan Rhizoma Zingiberis Recens (pickled)；Herba Alii fistulosi is cut into into 8cm
Section, Rhizoma Zingiberis Recenss are cut into the piece of thick 0.2cm；
（2）The making of basic soup：
By the pygostyle after baking, to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss and chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae
In being put into soup bucket together, add water, boil, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine（28 degree）, boiling 45 minutes is kept, filter, obtain base
Plinth soup；
（3）Fructus Lycopersici esculenti Fructus Capsici sauce ferments：
Fructus Lycopersici esculenti is put into into Multifunctional cooking machine together with Capsicum chinense beans to beat 10 minutes, is added and continue after refined salt, Chinese liquor
Beat 3 minutes, in being put into pickle jar, room temperature sealing and fermenting 15 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
（4）The making of seasoning acid soup：
Northeast shredded sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) piece are put in basic soup, are boiled 15 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation,
Boil 8 minutes, filter.
（5）Packaging：The seasoning acid soup liquid packing machine of cooling is pressed into 500ml/ bag subpackages, heating is directly opened when using
.
Embodiment 7
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of seafood basis seasoning acid soup is comprised the following steps：
（1）Raw material preliminary treatment：
Pigtail vertebra is cut into part, baking box, 120 DEG C of face fire, the fire in a stove before fuel is added are put into together with to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
90 DEG C, toast 40 minutes, cool down stand-by；The piece of thick 0.2cm is cut into in northeast sauerkraut shredding, Sichuan Rhizoma Zingiberis Recens (pickled)；Herba Alii fistulosi is cut into into 8cm
Section, Rhizoma Zingiberis Recenss are cut into the piece of thick 0.2cm；
（2）The making of basic soup：
By the pygostyle after baking, to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss and chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae
In being put into soup bucket together, add water, boil, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine（28 degree）, boiling 60 minutes is kept, filter, obtain base
Plinth soup；
（3）Fructus Lycopersici esculenti Fructus Capsici sauce ferments：
Fructus Lycopersici esculenti is put into into Multifunctional cooking machine together with Capsicum chinense beans to beat 10 minutes, is added and continue after refined salt, Chinese liquor
Beat 3 minutes, in being put into pickle jar, room temperature sealing and fermenting 25 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
（4）The making of seasoning acid soup：
Northeast shredded sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) piece are put in basic soup, are boiled 25 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation,
Boil 12 minutes, filter.
（5）Packaging：The seasoning acid soup liquid packing machine of cooling is pressed into 500ml/ bag subpackages, heating is directly opened when using
.
Comparative example 1
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 3000 parts of Fructus Lycopersici esculenti, 400 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), Huang
500 parts of lantern chilli beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae, water
40000 parts.
The preparation method of seafood basis seasoning acid soup is same as Example 1 in this comparative example.
Comparative example 2
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of seafood basis seasoning acid soup is comprised the following steps：
（1）Raw material preliminary treatment：
Pigtail vertebra is cut into part, baking box, 110 DEG C of face fire, the fire in a stove before fuel is added are put into together with to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
80 DEG C, toast 30 minutes, cool down stand-by；The piece of thick 0.2cm is cut into in northeast sauerkraut shredding, Sichuan Rhizoma Zingiberis Recens (pickled)；Herba Alii fistulosi is cut into into 8cm
Section, Rhizoma Zingiberis Recenss are cut into the piece of thick 0.2cm；
（2）The making of basic soup：
By the pygostyle after baking, to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss and chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae
In being put into soup bucket together, add water, boil, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine（28 degree）, boiling 30 minutes is kept, filter, obtain base
Plinth soup；
（3）Fructus Lycopersici esculenti Fructus Capsici sauce ferments：
Fructus Lycopersici esculenti is put into into Multifunctional cooking machine together with Capsicum chinense beans to beat 10 minutes, is added and continue after refined salt, Chinese liquor
Beat 3 minutes, in being put into pickle jar, room temperature sealing and fermenting 20 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
（4）The making of seasoning acid soup：
Northeast shredded sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) piece are put in basic soup, are boiled 20 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation,
Boil 10 minutes, filter.
（5）Packaging：The seasoning acid soup liquid packing machine of cooling is pressed into 500ml/ bag subpackages, heating is directly opened when using
.
Comparative example 3
A kind of seafood basis seasoning acid soup, adopting includes that the following raw material calculated according to the mass fraction is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
The preparation method of seafood basis seasoning acid soup is comprised the following steps：
（1）Raw material preliminary treatment：
Pigtail vertebra is cut into part, baking box, 110 DEG C of face fire, the fire in a stove before fuel is added are put into together with to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss
80 DEG C, toast 50 minutes, cool down stand-by；The piece of thick 0.2cm is cut into in northeast sauerkraut shredding, Sichuan Rhizoma Zingiberis Recens (pickled)；Herba Alii fistulosi is cut into into 8cm
Section, Rhizoma Zingiberis Recenss are cut into the piece of thick 0.2cm；
（2）The making of basic soup：
By the pygostyle after baking, to dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss and chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae
In being put into soup bucket together, add water, boil, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine（28 degree）, boiling 50 minutes is kept, filter, obtain base
Plinth soup；
（3）Fructus Lycopersici esculenti Fructus Capsici sauce ferments：
Fructus Lycopersici esculenti is put into into Multifunctional cooking machine together with Capsicum chinense beans to beat 10 minutes, is added and continue after refined salt, Chinese liquor
Beat 3 minutes, in being put into pickle jar, room temperature sealing and fermenting 20 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented.
（4）The making of seasoning acid soup：
Northeast shredded sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) piece are put in basic soup, are boiled 10 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation,
Boil 5 minutes, filter.
（5）Packaging：The seasoning acid soup liquid packing machine of cooling is pressed into 500ml/ bag subpackages, heating is directly opened when using
.
Sensory evaluation
The seafood basis seasoning acid soup that embodiment and reference examples are prepared carries out aesthetic quality and comments by the standards of grading of table 1
Valency, shown in the result table 2 evaluated and table 3：
The sensory test standards of grading of table 1
The sensory evaluation score value of the embodiment of table 2
The sensory evaluation score value of the comparative example of table 3
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not to this
The restriction of bright embodiment.For those of ordinary skill in the field, can also do on the basis of the above description
Go out the change or variation of other multi-forms.There is no need to be exhaustive to all of embodiment.It is all in the present invention
Spirit and principle within any modification, equivalent and the improvement made etc., should be included in the guarantor of the claims in the present invention
Within the scope of shield.
Claims (9)
1. a kind of seafood basis seasoning acid soup, it is characterised in that using including that the following raw material calculated according to the mass fraction is made：
150 ~ 600 parts of dried shrimps, 100～400 parts of Sea crab, 50 ~ 200 parts of dried oyster, 10 ~ 40 parts of dry scallop, 500 ~ 2000 parts of pigtail vertebra,
100 ~ 400 parts of chicken foot, 50 ~ 200 parts of dried cuttle fiss, 150 ~ 600 parts of Herba Alii fistulosi, 100 ~ 400 parts of Rhizoma Zingiberis Recenss, 150 ~ 600 parts of rice wine, Fructus Lycopersici esculenti
4000 ~ 16000 parts, 500 ~ 2000 parts of northeast sauerkraut, 500 ~ 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), 250 ~ 1000 parts of Capsicum chinense beans, essence
250 ~ 1000 parts of salt, 125 ~ 500 parts of Chinese liquor, 250 ~ 1000 parts of Arillus Longan, 25 ~ 100 parts of Fructus Lycii, 15 ~ 60 parts of Radix Angelicae Sinensis, the Cortex Eucommiae 12.5
~ 50 parts, 20000 ~ 80000 parts of water.
2. seafood according to claim 1 basis seasoning acid soup, it is characterised in that using include it is following according to the mass fraction
The raw material of calculation is made：
200 ~ 300 parts of dried shrimps, 200～300 parts of Sea crab, 50 ~ 100 parts of dried oyster, 20 ~ 40 parts of dry scallop, pigtail vertebra 1000 ~ 1500
Part, 100 ~ 200 parts of chicken foot, 100 ~ 200 parts of dried cuttle fiss, 200 ~ 300 parts of Herba Alii fistulosi, 200 ~ 300 parts of Rhizoma Zingiberis Recenss, 300 ~ 400 parts of rice wine, west
6000 ~ 8000 parts of red Fructus Kaki, 800 ~ 1000 parts of northeast sauerkraut, 1000 ~ 2000 parts of Sichuan Rhizoma Zingiberis Recens (pickled), Capsicum chinense beans 500 ~ 1000
Part, 250 ~ 500 parts of refined salt, 250 ~ 500 parts of Chinese liquor, 500 ~ 1000 parts of Arillus Longan, 25 ~ 50 parts of Fructus Lycii, 30 ~ 60 parts of Radix Angelicae Sinensis, the Cortex Eucommiae
25 ~ 50 parts, 40000 ~ 60000 parts of water.
3. seafood according to claim 2 basis seasoning acid soup, it is characterised in that using include it is following according to the mass fraction
The raw material of calculation is made：
300 parts of dried shrimps, 200 parts of Sea crab, 100 parts of dried oyster, 20 parts of dry scallop, 1000 parts of pigtail vertebra, 200 parts of chicken foot, dried cuttle fiss 100
Part, 300 parts of Herba Alii fistulosi, 200 parts of Rhizoma Zingiberis Recenss, 300 parts of rice wine, 8000 parts of Fructus Lycopersici esculenti, 1000 parts of northeast sauerkraut, 1000 parts of Sichuan Rhizoma Zingiberis Recens (pickled),
500 parts of Capsicum chinense beans, 500 parts of refined salt, 250 parts of Chinese liquor, 500 parts of Arillus Longan, 50 parts of Fructus Lycii, 30 parts of Radix Angelicae Sinensis, 25 parts of the Cortex Eucommiae,
40000 parts of water.
4. described in any one of claims 1 to 3 seafood basis seasoning acid soup preparation method, it is characterised in that including following step
Suddenly：
S1. pretreatment of raw material：
Pigtail vertebra is cut into part, is toasted together with dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss, 100～120 DEG C of face fire, the fire in a stove before fuel is added 70
～90 DEG C, toast 40～60 minutes, cool down stand-by；
S2. the making of basic soup：
By pigtail vertebra, dried shrimps, Sea crab, dried oyster, dry scallop, dried cuttle fiss, chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae after baking
It is added to the water, boils, add Herba Alii fistulosi, Rhizoma Zingiberis Recenss, rice wine, keep boiling 45～60 minutes, filter, obtains basic soup；
S3. Fructus Lycopersici esculenti Fructus Capsici sauce fermentation：
Fructus Lycopersici esculenti is beaten together with Capsicum chinense beans, add refined salt, Chinese liquor, continue beat, then room temperature sealing and fermenting 15 ~
25 days, the Fructus Lycopersici esculenti Fructus Capsici sauce after being fermented；
S4. seasoning acid soup makes：
Northeast sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) are added in the basic soup, is boiled 15 ~ 25 minutes, add the Fructus Lycopersici esculenti Fructus Capsici after fermentation
Beans, boil 8 ~ 12 minutes, filter.
5. preparation method according to claim 4, it is characterised in that in step sl, pigtail vertebra is cut into part, with shrimp
Dry, Sea crab, dried oyster, dry scallop, dried cuttle fiss are toasted together, and 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 40～60 minutes, is cooled down stand-by.
6. preparation method according to claim 4, it is characterised in that in step s 2, by pigtail vertebra, shrimp after baking
Dry, Sea crab, dried oyster, dry scallop, dried cuttle fiss, chicken foot, Arillus Longan, Fructus Lycii, Radix Angelicae Sinensis, the Cortex Eucommiae are added to the water, and boil, and add Herba Alii fistulosi, life
Rhizoma Zingiberis Recens, rice wine, keep boiling 50 minutes, filter, and obtain basic soup.
7. preparation method according to claim 4, it is characterised in that in step s3, by Fructus Lycopersici esculenti and Capsicum chinense
Beans are beaten together, add refined salt, Chinese liquor, continue to beat, then room temperature sealing and fermenting 20 days, the Fructus Lycopersici esculenti Fructus Capsici after being fermented
Beans.
8. preparation method according to claim 4, it is characterised in that in step s 4, northeast sauerkraut, Sichuan Rhizoma Zingiberis Recens (pickled) are added
In entering the basic soup, boil 20 minutes, add the Fructus Lycopersici esculenti Fructus Capsici sauce after fermentation, boil 10 minutes, filter.
9. preparation method according to claim 4, it is characterised in that after step S4, also presses 400 to seasoning acid soup
～600 parts/bag carry out subpackage.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173774A (en) * | 2017-06-12 | 2017-09-19 | 岭南师范学院 | A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof |
| CN109601941A (en) * | 2019-01-23 | 2019-04-12 | 沈阳榆园食品工业有限公司 | A kind of big bone soup of sauerkraut and preparation method thereof |
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Application publication date: 20170426 |