CN106579287A - Pig bone flavor marinade and making method thereof - Google Patents

Pig bone flavor marinade and making method thereof Download PDF

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Publication number
CN106579287A
CN106579287A CN201611124034.7A CN201611124034A CN106579287A CN 106579287 A CN106579287 A CN 106579287A CN 201611124034 A CN201611124034 A CN 201611124034A CN 106579287 A CN106579287 A CN 106579287A
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CN
China
Prior art keywords
sus domestica
parts
pig bone
flavoring
soup stock
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Pending
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CN201611124034.7A
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Chinese (zh)
Inventor
杨钟江
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Xinchang Yangcheng Tian Shrimp Catering Management Co Ltd
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Xinchang Yangcheng Tian Shrimp Catering Management Co Ltd
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Priority to CN201611124034.7A priority Critical patent/CN106579287A/en
Publication of CN106579287A publication Critical patent/CN106579287A/en
Pending legal-status Critical Current

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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 pig bone flavor marinade and a making method thereof. The pig bone flavor marinade is made of fresh pig bones, plant oil, red ginger, purple skin garlic, fermented soya bean, slender capsicum, cooking wine, clear soup, refined salt, rock sugar, monosodium glutamate, a proper amount of water, and a flavoring. The making method comprises the following steps: 1, preparing pig bone powder for later use; 2, making a flavoring bag for later use; 3, making a soup stock for later use; 4, placing the flavoring in the soup stock, heating the soup stock, and filtering the soup stock to obtain a flavoring liquid for later use; and 5, adding the pig bone powder to the flavoring liquid, adding the monosodium glutamate, boiling the flavoring liquid, slowly decocting the boiling flavoring liquid above weak fire, and naturally cooling the flavoring liquid to obtain the pig bone flavor marinade. The pig bone flavor marinade made in the invention has sweet-scented smell, fragrant and rich taste, unique flavor, abundant nutrition values and certain dietotherapy healthcare effects; and the method has the advantages of simple process, easiness in knowing, production efficiency increase, and suitableness for being promoted and applied.

Description

A kind of Os Sus domestica fragrance thick gravy and preparation method thereof
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, more particularly to a kind of Os Sus domestica fragrance thick gravy and its making side Method.
Background technology
Rice flour is one of universal traditional food of south China, and often with this as breakfast, it is that first rice bubble rises to people, Grinding is turned to be starched and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then one is rolled into a ball in water and is obtained.Rice flour sheet 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, the method for making It is the weight factor for determining thick gravy taste, the thick gravy of each hotel owner has respective formula and all changed in traditional formula Enter, the thick gravy for boiling gained there is also some differences, and its soup stock composition is single, be essentially all the simple very low bone of concentration Head soup coordinates some flavouring agents and edible oil to make, and the class such as flavouring agent and edible oil of most of hotel owner's additions differs, mouthfeel Not good, nutritional labeling is low, nutritive value shortcoming.Some hotel owners increase spice simply to increase mouthfeel, consumer eat up after meeting Feel dry mouth and tougue, easily get angry.Even some illegal businessmans also make the flavouring agent of rice flour, trench oil quality using waste oil It is extreme difference, extremely unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, eats this kind of oil, leukocyte can be destroyed And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
With growth in the living standard, requirement of the people to daily bread is improved constantly, while exquisite nutrition is balanced Also the peculiar flavour of food is pursued, the fragrance thick gravy for rice flour is of less types in the market, and nutritive value has certain office It is 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 increasingly updates.
The content of the invention
It is an object of the invention to provide a kind of make simple, mouthfeel is unique, the Os Sus domestica fragrance thick gravy that is of high nutritive value and Its manufacture method.
To solve above-mentioned technical problem, the technical solution that the present invention is provided is as follows:
A kind of Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion:100~150 parts of fresh Os Sus domestica, vegetable oil 5 ~10 parts, 1~3 part of crimsoned ginger sweetened, 1~3 part of purple garlic, 1~3 part of Semen Sojae Preparatum, 2~5 parts of elongated Fructus Capsici, 5~10 parts of cooking wine, clear soup 80~ 200 parts, 3~6 parts of dark soy sauce, 5~7 parts of refined salt, 2~6 parts of crystal sugar, 1~2 part of monosodium glutamate, suitable quantity of water, 8~15 parts of flavouring agent;Institute The flavouring agent stated includes the raw material of following weight:1~2 part of Cortex Cinnamomi, 1~2 part of Yellow Fructus Gardeniae, 0.1~0.3 part of Pericarpium Zanthoxyli, row 1~2 part of grass, 0.2~0.4 part of Fructus Cannabiss, 0.2~0.4 part of Folium Perillae, 0.5~1 part of the Rhizoma Atractylodis Macrocephalae, 0.2~0.4 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis 0.02~0.04 part;
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps:
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, fire Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20~30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5~2 hours, The soup stock that heating is finished is filtered, and is removed solid impurity, is obtained baste standby;
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn Use small fire instead to endure at leisure 30~40 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
Preferably, the raw material crimsoned ginger sweetened used in described step (2), its making include, crimsoned ginger sweetened is clapped pine with knife.
Preferably, in described step (2) and (3), the vegetable oil for adopting is for Oleum sesami.
The invention has the beneficial effects as follows:
The present invention adopts scientific and reasonable manufacture method, and the Os Sus domestica fragrance thick gravy made, with fragrance striking the nose, taste are fragrant Dense, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value is enriched, with 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 It is wide to apply.
Specific embodiment
With reference to 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 Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion:It is 100 parts of fresh Os Sus domestica, 5 parts of vegetable oil, red 1 part of Rhizoma Zingiberis Recens, 1 part of purple garlic, 1 part of Semen Sojae Preparatum, 2 parts of elongated Fructus Capsici, 5 parts of cooking wine, 80 parts of clear soup, 3 parts of dark soy sauce, 5 parts of refined salt, crystal sugar 2 parts, 1 part of monosodium glutamate, suitable quantity of water, 8 parts of flavouring agent;Described flavouring agent includes the raw material of following weight:1 part of Cortex Cinnamomi, Huang 1 part of Fructus Gardeniae, 0.1 part of Pericarpium Zanthoxyli, 1 part of Herba lysimachiae capillipedis, 0.2 part of Fructus Cannabiss, 0.2 part of Folium Perillae, 0.5 part of the Rhizoma Atractylodis Macrocephalae, 0.2 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis 0.02 part;
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps:
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L. Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5 hours, heating The soup stock for finishing is filtered, and is removed solid impurity, is obtained baste standby;
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn Use small fire instead to endure at leisure 30 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
Embodiment 2:
A kind of Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion:It is 150 parts of fresh Os Sus domestica, 10 parts of vegetable oil, red 3 parts of Rhizoma Zingiberis Recens, 3 parts of purple garlic, 3 parts of Semen Sojae Preparatum, 5 parts of elongated Fructus Capsici, 10 parts of cooking wine, 200 parts of clear soup, 6 parts of dark soy sauce, 7 parts of refined salt, ice 6 parts of sugar, 2 parts of monosodium glutamate, suitable quantity of water, 15 parts of flavouring agent;Described flavouring agent includes the raw material of following weight:2 parts of Cortex Cinnamomi, 2 parts of Yellow Fructus Gardeniae, 0.3 part of Pericarpium Zanthoxyli, 2 parts of Herba lysimachiae capillipedis, 0.4 part of Fructus Cannabiss, 0.4 part of Folium Perillae, 1 part of the Rhizoma Atractylodis Macrocephalae, 0.4 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis 0.04 part;
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps:
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L. Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 2 hours, having heated Complete soup stock is filtered, and is removed solid impurity, is obtained baste standby;
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn Use small fire instead to endure at leisure 40 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
In the above embodiment of the present invention, the crimsoned ginger sweetened used in described making step, its making include, clap crimsoned ginger sweetened with knife Pine;The vegetable oil adopted in described making step is for Oleum sesami.
The embodiment of the present invention adopts scientific and reasonable manufacture method, the Os Sus domestica fragrance thick gravy made, with fragrance striking the nose, taste Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value is enriched, with good health-care physiotherapeutic Effect, meets the requirement of health diet now;Its process is simple, technology are easily mastered, and substantially increase production efficiency, are suitable to push away It is wide to apply.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered Row is limited, and on the premise of without departing from design spirit of the present invention, those of ordinary skill in the art are done to technical scheme The various modifications for going out and improvement, all should fall in the protection domain of claims of the present invention determination.

Claims (3)

1. a kind of Os Sus domestica fragrance thick gravy, it is characterised in that be made up of the raw material of following weight portion:Fresh Os Sus domestica 100~150 Part, 5~10 parts of vegetable oil, 1~3 part of crimsoned ginger sweetened, 1~3 part of purple garlic, 1~3 part of Semen Sojae Preparatum, 2~5 parts of elongated Fructus Capsici, cooking wine 5~10 Part, 80~200 parts of clear soup, 3~6 parts of dark soy sauce, 5~7 parts of refined salt, 2~6 parts of crystal sugar, 1~2 part of monosodium glutamate, suitable quantity of water, seasoning 8~15 parts of material;Described flavouring agent includes the raw material of following weight:1~2 part of Cortex Cinnamomi, 1~2 part of Yellow Fructus Gardeniae, Pericarpium Zanthoxyli 0.1~0.3 part, 1~2 part of Herba lysimachiae capillipedis, 0.2~0.4 part of Fructus Cannabiss, 0.2~0.4 part of Folium Perillae, 0.5~1 part of the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae 0.2 ~0.4 part, 0.02~0.04 part of Radix Angelicae Sinensis;
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps:
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L. Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20~30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5~2 hours, heating The soup stock for finishing is filtered, and is removed solid impurity, is obtained baste standby;
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously, after boiling Use small fire instead to endure at leisure 30~40 minutes, natural cooling obtains Os Sus domestica fragrance thick gravy.
2. a kind of manufacture method of Os Sus domestica fragrance thick gravy according to claim 1, it is characterised in that described step (3) Used in raw material crimsoned ginger sweetened, its making includes, crimsoned ginger sweetened is clapped pine with knife.
3. a kind of manufacture method of Os Sus domestica fragrance thick gravy according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil for adopting is for Oleum sesami.
CN201611124034.7A 2016-12-08 2016-12-08 Pig bone flavor marinade and making method thereof Pending CN106579287A (en)

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Application Number Priority Date Filing Date Title
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CN106579287A true CN106579287A (en) 2017-04-26

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112244219A (en) * 2020-10-23 2021-01-22 武汉良之隆食材股份有限公司 Processing technology of frozen dried bean braised sirloin

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112244219A (en) * 2020-10-23 2021-01-22 武汉良之隆食材股份有限公司 Processing technology of frozen dried bean braised sirloin

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Application publication date: 20170426

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