CN107736566A - A kind of preparation method of stew in soy sauce tripe - Google Patents
A kind of preparation method of stew in soy sauce tripe Download PDFInfo
- Publication number
- CN107736566A CN107736566A CN201711098357.8A CN201711098357A CN107736566A CN 107736566 A CN107736566 A CN 107736566A CN 201711098357 A CN201711098357 A CN 201711098357A CN 107736566 A CN107736566 A CN 107736566A
- Authority
- CN
- China
- Prior art keywords
- grams
- tripe
- stew
- soy sauce
- parts
- 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.)
- Withdrawn
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 40
- 235000013547 stew Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 13
- 150000002367 halogens Chemical class 0.000 claims abstract description 13
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 12
- 239000012459 cleaning agent Substances 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 11
- 238000009461 vacuum packaging Methods 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 8
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 8
- 241000209490 Nymphaea Species 0.000 claims description 8
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000019998 barley wine Nutrition 0.000 claims description 8
- 235000005300 cardamomo Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000013882 gravy Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 210000004400 mucous membrane Anatomy 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 4
- 235000015090 marinades Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229910001018 Cast iron Inorganic materials 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004851 dishwashing Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940045954 tripe preparation Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of stew in soy sauce tripe, it comprises the following steps：1）Previous cleaning, 2）Fine purifiation, tripe is put into the fine purifiation disk for filling rice washing water, is put into fine cleaning agent and continues inside and outside to crumple tripe repeatedly, then cleaned and drained with clear water, in parts by weight, it includes 90 110 parts of 90 100 parts of fine salt, 20 30 parts of light-coloured vinegar and flour to the fine cleaning agent；3）Blanching, 4）Stew in soy sauce：White bittern is put into halogen pot, after white bittern is boiled with big fire, places into the tripe drained, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 10 12 hours.The preparation method of this stew in soy sauce tripe is preferable, tripe is sufficiently cleaned before stew in soy sauce and except fishy smell etc. is handled, it is effectively reduced the influence to stew in soy sauce operation, ensure the mouthfeel of stew in soy sauce tripe, along with using unique formula for white marinade stew in soy sauce, so that tripe is mellow and color and luster is good, the appearance of product is improved, meets the taste of most people.
Description
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of stew in soy sauce tripe.
Background technology
Tripe is ox stomach.Tripe has help containing protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin etc.
Taste, benefiting qi and nourishing blood, qi-restoratives strengthening the essence, quench one's thirst, the effect of wind is dizzy, be suitable for eak after being ill, insufficiency of vital energy and blood, malnutrition, taste
The people of weakness.Tripe taste is very delicious, deep to be liked by a numerous persons sponging on an aristocrat, and the eating method of existing tripe has a variety of, especially stew in soy sauce
Tripe.By taking stew in soy sauce tripe as an example, the preparation method of existing stew in soy sauce tripe is not ideal enough, and the mouthfeel of stew in soy sauce tripe is uneven, and one
As color and luster lay particular stress on, influence its appearance.
The content of the invention
The present invention provides a kind of preparation method of stew in soy sauce tripe, and its main purpose is the preparation for overcoming existing stew in soy sauce tripe
The shortcomings of method is not ideal enough, and mouthfeel is uneven, and color and luster is laid particular stress on.
A kind of preparation method of stew in soy sauce tripe, it comprises the following steps：1）Previous cleaning, it is with crude salt that the tripe bought is inside and outside anti-
Multiple rubbing, then washes tripe surface smut, mucous membrane once with clear water again；2）Fine purifiation, tripe is put into the essence for filling rice washing water
In dishwashing, it is put into fine cleaning agent and continues inside and outside to crumple tripe repeatedly, is then cleaned and drained with clear water, the fine cleaning agent is according to parts by weight
Meter, it includes fine salt 90-100 parts, light-coloured vinegar 20-30 parts and flour 90-110 parts；3）Blanching, the water in enamelware pot is boiled, then
The tripe that drains is put into carry out pulling out to be rinsed well with clear water after blanching processing draining；4）Stew in soy sauce：White bittern is put into halogen pot,
After white bittern is boiled with big fire, the tripe drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire is small in 10-12
When.
The step 4）White thick gravy described in stew in soy sauce, by weight, it include anistree 20-40 grams, 40-50 grams of kaempferia galamga,
12-16 grams of Chinese prickly ash, 12-16 grams of Amomum cardamomum, 20-30 grams of dried orange peel, 20-30 grams of spiceleaf, 12-16 grams of the root of Dahurain angelica, 70-80 grams of chive, life
70-80 grams of ginger, 12-16 grams of dried waterlily leaf, 10-12 grams of cassia seed, 10-12 grams of charred FRUCTUS CRATAEGI, 450-550 grams of barley wine, bechamel
450-550 grams, 40-50 grams of mushroom powder, 50-60 grams of refined salt, 5-6 kilograms of bone soup.
A kind of preparation method of stew in soy sauce tripe, in addition to step 5）Packaging, by the good tripe of stew in soy sauce according to different quality bag
Slitting packing is carried out, then carries out vacuumize process with vacuum packing machine again, then vacuum packaging is carried out at high-temperature sterilization again
It is finished product after reason.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：This stew in soy sauce tripe
Preparation method it is preferable, tripe is sufficiently cleaned before stew in soy sauce and except fishy smell etc. is handled, is effectively reduced to stew in soy sauce operation
Influence, it is ensured that the mouthfeel of stew in soy sauce tripe, along with using unique formula for white marinade stew in soy sauce so that tripe it is mellow and
Color and luster is good, improves the appearance of product, meets the taste of most people.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of stew in soy sauce tripe, it comprises the following steps：1）Previous cleaning, the tripe bought inside and outside is rubbed with the hands repeatedly with crude salt
Rub, then tripe surface smut, mucous membrane are washed with clear water again；2）Fine purifiation, tripe is put into the fine purifiation disk for filling rice washing water
In, be put into fine cleaning agent and continue inside and outside to crumple tripe repeatedly, then with clear water clean drain, the fine cleaning agent in parts by weight,
It includes 100 parts of 95 parts of fine salt, 25 parts of light-coloured vinegar and flour；3）Blanching, the water in enamelware pot is boiled, it is then placed in the tripe drained
Pull out to be rinsed well with clear water after progress blanching processing and drain；4）Stew in soy sauce：White bittern is put into halogen pot, with big fire by white bittern
After boiling, the tripe drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 11 hours；5）Packaging is good by stew in soy sauce
Tripe carry out slitting packing according to different quality bag, then vacuumize process is carried out with vacuum packing machine again, then to vacuum
Packaging is finished product after carrying out high-temperature sterilization processing again.
Above-mentioned white thick gravy, by weight, it include anistree 30 grams, it is 45 grams of kaempferia galamga, 15 grams of Chinese prickly ash, 15 grams of Amomum cardamomum, old
25 grams of skin, 25 grams of spiceleaf, 13 grams of the root of Dahurain angelica, 75 grams of chive, 75 grams of ginger, 15 grams of dried waterlily leaf, 11 grams of cassia seed, 11 grams of charred FRUCTUS CRATAEGI,
500 grams of barley wine, 500 grams of bechamel, 45 grams of mushroom powder, 55 grams of refined salt, 5.5 kilograms of bone soup.The bone soup is by chicken carcasses, pig rib
Row, jujube and mountain spring water stay juice to be made by boiling filter residue.
The preparation method of above-mentioned white thick gravy, it comprises the following steps, and 1）Each raw material is weighed by weight；2）To halogen pot
（Such as cast iron pan）Inside it is put into 5.5 kilograms of bone soup；3）By anistree 30 grams, 45 grams of kaempferia galamga, 15 grams of Chinese prickly ash, 15 grams of Amomum cardamomum, dried orange peel
25 grams, 25 grams of spiceleaf, 13 grams of the root of Dahurain angelica, 75 grams of chive, 75 grams of ginger, 15 grams of dried waterlily leaf, 11 grams of cassia seed, 11 grams of charred FRUCTUS CRATAEGI be put into
Frying pan is off the pot with being stir-fried by a small fire, then loads sachet after being smashed with beating crusher and tighten；4）By 500 grams of barley wine, bechamel 500
Gram, 45 grams of mushroom powder, 55 grams of refined salt and sachet add small fire in halogen pot and endure 9 hours.
Embodiment two
A kind of preparation method of stew in soy sauce tripe, it comprises the following steps：1）Previous cleaning, the tripe bought inside and outside is rubbed with the hands repeatedly with crude salt
Rub, then tripe surface smut, mucous membrane are washed with clear water again；2）Fine purifiation, tripe is put into the fine purifiation disk for filling rice washing water
In, be put into fine cleaning agent and continue inside and outside to crumple tripe repeatedly, then with clear water clean drain, the fine cleaning agent in parts by weight,
It includes 110 parts of 90 parts of fine salt, 20 parts of light-coloured vinegar and flour；3）Blanching, the water in enamelware pot is boiled, it is then placed in the tripe drained
Pull out to be rinsed well with clear water after progress blanching processing and drain；4）Stew in soy sauce：White bittern is put into halogen pot, with big fire by white bittern
After boiling, the tripe drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 12 hours；5）Packaging is good by stew in soy sauce
Tripe carry out slitting packing according to different quality bag, then vacuumize process is carried out with vacuum packing machine again, then to vacuum
Packaging is finished product after carrying out high-temperature sterilization processing again.
Above-mentioned white thick gravy, by weight, it include anistree 20 grams, it is 50 grams of kaempferia galamga, 12 grams of Chinese prickly ash, 16 grams of Amomum cardamomum, old
20 grams of skin, 30 grams of spiceleaf, 12 grams of the root of Dahurain angelica, 80 grams of chive, 70 grams of ginger, 16 grams of dried waterlily leaf, 10 grams of cassia seed, 12 grams of charred FRUCTUS CRATAEGI,
450 grams of barley wine, 550 grams of bechamel, 40 grams of mushroom powder, 60 grams of refined salt, 5 kilograms of bone soup.The bone soup is by chicken carcasses, pig rib
Row, jujube and mountain spring water stay juice to be made by boiling filter residue.
The preparation method of above-mentioned white thick gravy, it comprises the following steps, and 1）Each raw material is weighed by weight；2）To halogen pot
（Such as marmite）Inside it is put into 5 kilograms of bone soup；3）By anistree 20 grams, 50 grams of kaempferia galamga, 12 grams of Chinese prickly ash, 16 grams of Amomum cardamomum, 20 grams of dried orange peel,
30 grams of spiceleaf, 12 grams of the root of Dahurain angelica, 80 grams of chive, 70 grams of ginger, 16 grams of dried waterlily leaf, 10 grams of cassia seed, 12 grams of charred FRUCTUS CRATAEGI are put into frying pan
It is off the pot with being stir-fried by a small fire, then load sachet after being smashed with beating crusher and tighten；4）By 450 grams of barley wine, 550 grams of bechamel, perfume
40 grams of mushroom powder, 60 grams of refined salt and sachet add small fire in halogen pot and endured 8 hours.
Embodiment three
A kind of preparation method of stew in soy sauce tripe, it comprises the following steps：1）Previous cleaning, the tripe bought inside and outside is rubbed with the hands repeatedly with crude salt
Rub, then tripe surface smut, mucous membrane are washed with clear water again；2）Fine purifiation, tripe is put into the fine purifiation disk for filling rice washing water
In, be put into fine cleaning agent and continue inside and outside to crumple tripe repeatedly, then with clear water clean drain, the fine cleaning agent in parts by weight,
It includes 90 parts of 100 parts of fine salt, 30 parts of light-coloured vinegar and flour；3）Blanching, the water in enamelware pot is boiled, it is then placed in the tripe drained
Pull out to be rinsed well with clear water after progress blanching processing and drain；4）Stew in soy sauce：White bittern is put into halogen pot, with big fire by white bittern
After boiling, the tripe drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 10 hours；5）Packaging is good by stew in soy sauce
Tripe carry out slitting packing according to different quality bag, then vacuumize process is carried out with vacuum packing machine again, then to vacuum
Packaging is finished product after carrying out high-temperature sterilization processing again.
Above-mentioned white thick gravy, by weight, it includes anistree 40 grams, 40 grams of kaempferia galamga, 16 grams of Chinese prickly ash, 12 grams of Amomum cardamomum, dried orange peel
30 grams, it is 20 grams of spiceleaf, 16 grams of the root of Dahurain angelica, 70 grams of chive, 80 grams of ginger, 12 grams of dried waterlily leaf, 12 grams of cassia seed, 10 grams of charred FRUCTUS CRATAEGI, blue or green
550 grams of highland barley wine, 450 grams of bechamel, 50 grams of mushroom powder, 50 grams of refined salt, 6 kilograms of bone soup.The bone soup by chicken carcasses, pig rib row,
Jujube and mountain spring water stay juice to be made by boiling filter residue.
The preparation method of above-mentioned white thick gravy, it comprises the following steps, and 1）Each raw material is weighed by weight；2）To halogen pot
（Such as cast iron pan）Inside it is put into 6 kilograms of bone soup；3）By anistree 40 grams, 40 grams of kaempferia galamga, 16 grams of Chinese prickly ash, 12 grams of Amomum cardamomum, dried orange peel 30
Gram, 20 grams of spiceleaf, 16 grams of the root of Dahurain angelica, 70 grams of chive, 80 grams of ginger, 12 grams of dried waterlily leaf, 12 grams of cassia seed, 10 grams of charred FRUCTUS CRATAEGI be put into stir-fry
Pot is off the pot with being stir-fried by a small fire, then loads sachet after being smashed with beating crusher and tighten；4）By 550 grams of barley wine, 450 grams of bechamel,
50 grams of mushroom powder, 50 grams of refined salt and sachet add small fire in halogen pot and endured 10 hours.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (3)
- A kind of 1. preparation method of stew in soy sauce tripe, it is characterised in that：It comprises the following steps：1）Previous cleaning, it will be bought with crude salt Tripe is inside and outside crumpled repeatedly, and then tripe surface smut, mucous membrane are washed with clear water again；2）Fine purifiation, tripe is put into and filled In the fine purifiation disk of rice washing water, it is put into fine cleaning agent and continues inside and outside to crumple tripe repeatedly, is then cleaned and drained with clear water, the fine cleaning agent In parts by weight, it includes fine salt 90-100 parts, light-coloured vinegar 20-30 parts and flour 90-110 parts；3）Blanching, by the water in enamelware pot It is boiled, it is then placed in the tripe that drains and carries out pulling out to be rinsed well with clear water after blanching processing draining；4）Stew in soy sauce：White bittern is put Enter in halogen pot, after white bittern is boiled with big fire, place into the tripe drained, then use instead and be boiled with soft fire, the time control being boiled with soft fire In 10-12 hours.
- A kind of 2. preparation method of stew in soy sauce tripe as claimed in claim 1, it is characterised in that：The step 4）It is white described in stew in soy sauce Thick gravy, by weight, it include anistree 20-40 grams, 40-50 grams of kaempferia galamga, 12-16 grams of Chinese prickly ash, 12-16 grams of Amomum cardamomum, dried orange peel 20-30 grams, 20-30 grams of spiceleaf, 12-16 grams of the root of Dahurain angelica, 70-80 grams of chive, 70-80 grams of ginger, 12-16 grams of dried waterlily leaf, cassia seed 10-12 grams, 10-12 grams of charred FRUCTUS CRATAEGI, 450-550 grams of barley wine, 450-550 grams of bechamel, 40-50 grams of mushroom powder, refined salt 50-60 Gram, 5-6 kilograms of bone soup.
- A kind of 3. preparation method of stew in soy sauce tripe as claimed in claim 1, it is characterised in that：Also include step 5）Packaging, by halogen The tripe made carries out slitting packing according to different quality bag, then carries out vacuumize process with vacuum packing machine again, then right Vacuum packaging is finished product after carrying out high-temperature sterilization processing again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711098357.8A CN107736566A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce tripe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711098357.8A CN107736566A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce tripe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736566A true CN107736566A (en) | 2018-02-27 |
Family
ID=61234416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711098357.8A Withdrawn CN107736566A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce tripe |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736566A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214896A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production method of tripe piece |
| CN111357946A (en) * | 2020-04-01 | 2020-07-03 | 陇西中天食品有限责任公司 | Spicy shredded lamb tripe and preparation method thereof |
-
2017
- 2017-11-09 CN CN201711098357.8A patent/CN107736566A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214896A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production method of tripe piece |
| CN111357946A (en) * | 2020-04-01 | 2020-07-03 | 陇西中天食品有限责任公司 | Spicy shredded lamb tripe and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN107751807A (en) | A kind of processing method for lifting spiced beef quality | |
| CN102754853A (en) | Method for producing spicy hand-shredded chicken | |
| CN107927599A (en) | A kind of preparation method of stew in soy sauce trotter | |
| CN101133853A (en) | Sauced pig head meat manufacturing method | |
| CN109418681A (en) | Speed rushes instant cubilose and preparation method thereof | |
| CN104839782A (en) | Original canned clam | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN107736566A (en) | A kind of preparation method of stew in soy sauce tripe | |
| CN103380896A (en) | Whitebait-mushroom sauce and preparation method thereof | |
| CN107912716A (en) | A kind of convenient and instant type Benben chicken and preparation method thereof | |
| CN102987208A (en) | Preparation method of medicinal congee for treating insomnias | |
| CN107637789A (en) | A kind of preparation method of white halogen chicken claw | |
| CN103202488A (en) | Production method of pigskin puffed food | |
| CN107692069A (en) | A kind of preparation method of stew in soy sauce duck's gizzard | |
| CN107969636A (en) | A kind of preparation method of stew in soy sauce Radix Polygalae Crotalarioidis | |
| CN107927590A (en) | A kind of preparation method of stew in soy sauce streaky pork | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN106107589A (en) | The preparation technology of squab | |
| CN107712794A (en) | A kind of pot-stewed meat or fowl with white thick gravy with and preparation method thereof | |
| CN104273554A (en) | Preparation method of spicy and hot goose liver paste | |
| CN107593935A (en) | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil | |
| CN107173774B (en) | Seafood-flavor braised juice and preparation method thereof | |
| CN109527429A (en) | A kind of production method of spice-boiled pork | |
| CN107646987A (en) | A kind of preparation method of dried beancurd with spiced sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180227 |