CN108142908A - A kind of processing method of acid soup of fire pot bottom material - Google Patents
A kind of processing method of acid soup of fire pot bottom material Download PDFInfo
- Publication number
- CN108142908A CN108142908A CN201611098716.5A CN201611098716A CN108142908A CN 108142908 A CN108142908 A CN 108142908A CN 201611098716 A CN201611098716 A CN 201611098716A CN 108142908 A CN108142908 A CN 108142908A
- Authority
- CN
- China
- Prior art keywords
- pot bottom
- fire pot
- processing method
- bottom material
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 46
- 235000014347 soups Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 239000002253 acid Substances 0.000 title claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims description 22
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 241000633855 Litsea pungens Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000004458 analytical method Methods 0.000 claims description 4
- 244000056139 Brassica cretica Species 0.000 claims description 3
- 235000003351 Brassica cretica Nutrition 0.000 claims description 3
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of processing methods of sour soup of fire pot bottom material, and step includes following：（1）Zymotic fluid processed；（2）Prepare material；（3）It is marinated；（4）Mix frying；（5）Stripping and slicing dispenses.The processing method of acid soup of fire pot bottom material provided by the invention, obtained sour soup of fire pot bottom material make that chafing dish delicious flavour is unique, i.e. health nutrition again, convenient for the frequent edible chafing dish of people.
Description
Technical field
The present invention relates to food work fields, and in particular to a kind of processing method of acid soup of fire pot bottom material.
Background technology
Guizhou is an area having a humid climate, and foodstuff is not usually easy to maintain.It is expensive in order to extend the holding time of food
The state people have formed the custom for eating acid.Sour soup has effects that Appetizing spleen-tonifying, has become one of the food materials of Guizhou family indispensability,
As a big characteristic in Guizhou.In addition chafing dish is now eaten now boiling hot, peppery salty fresh, oily but not greasy, sudden and violent dropping sweat, merry and lively pole, Xie Yu and is removed
It is wet, suitable for the weather in mountains and rivers.So it can be seen that the Guizhou people like doing chafing dish bottom flavorings with sour soup.But chafing dish eats number
Excessively, it phenomena such as excessive internal heat, scorching, mouth parched and tongue scorched can be caused, is medically called " chafing dish syndrome ".
As the improvement of people's living standards, people are only merely no longer taste for the pursuit of cuisines, unsoundness etc. is gone back
Factor, traditional sour soup bottom material cannot meet the high standards of people.
Invention content
The object of the present invention is to provide a kind of processing method of sour soup of fire pot bottom material, obtained sour soup of fire pot bottom materials
Make chafing dish delicious flavour it is unique, i.e. health again nutrition, convenient for people often eat chafing dish.
Technical scheme of the present invention：A kind of processing method of acid soup of fire pot bottom material, step includes following：（1）Zymotic fluid processed, will
Bean powder charging wine, pure water mixing, are placed in 10-14 DEG C and carry out fermentation 9-13h；（2）Prepare material, by tomato, pimiento,
Ginger, garlic, shallot cleaning and chopping；（3）It is marinated, by tomato, ginger, the garlic after chopping add zymotic fluid, Litsea pungens, water-milling glutinous rice flour,
After fennel, Chinese prickly ash, Radix Glycyrrhizae stir evenly, it is placed in 8-12 DEG C and pickle 1-2 days, obtain initial material；（4）Frying is mixed, by vegetable oil
It burns to after seventy percent, pimiento, hot pickled mustard tuber, the bamboo shoots added in after chopping carry out frying, until frying out fragrance, add initial material, pepper powder, contain
Iodine common salt heats while stirring, until material boils；（5）Stripping and slicing dispenses, and after the material of above-mentioned boiling is cooled down, carries out stripping and slicing,
Then vacuum dispenses.
The processing method of aforementioned sour soup of fire pot bottom material, the step（1）Middle bean powder is analysis for soybean powder or black bean powder.
The processing method of aforementioned sour soup of fire pot bottom material, the step（4）Middle vegetable oil is peanut oil with being mixed in tea-seed oil
Close object.
Compared with prior art, the processing method of sour soup of fire pot bottom material provided by the present invention, comprehensive herbal cuisine aspect carry out
Consider, using bamboo shoots come diuresis of quenching one's thirst, Litsea pungens comes reinforcing spleen to promote digestion, removing toxicity for detumescence, fennel appetizing qi-regulating, Radix Glycyrrhizae alleviate toxicity,
Assist flavoring so that chafing dish delicious flavour is unique, i.e. health nutrition again, and chafing dish is often eaten convenient for people.
Specific embodiment
For a better understanding of the present invention, below by embodiment, the present invention is further described, and embodiment is served only for explaining
The present invention will not form the present invention any restriction.
Embodiment 1：
A kind of processing method of acid soup of fire pot bottom material, step includes following：（1）Zymotic fluid processed mixes bean powder charging wine, pure water
It closes, is placed in 12 DEG C and carries out fermentation 11h；（2）Prepare material, by tomato, pimiento, ginger, garlic, shallot cleaning and chopping；（3）Salt down
System, after zymotic fluid, Litsea pungens, water-milling glutinous rice flour, fennel, Chinese prickly ash, Radix Glycyrrhizae being added to stir evenly tomato, ginger, the garlic after chopping, puts
It carries out pickling 1.5 days in 10 DEG C, obtains initial material；（4）Mix frying, after plant rusting to seventy percent, add in chopping after pimiento,
Hot pickled mustard tuber, bamboo shoots carry out frying, until frying out fragrance, add initial material, pepper powder, iodic salt, heat while stirring, until material boils
It rises；（5）Stripping and slicing dispenses, and after the material of above-mentioned boiling is cooled down, carries out stripping and slicing, then vacuum dispenses.
The step（1）Middle bean powder is analysis for soybean powder.
The step（4）Middle vegetable oil is peanut oil and mixture in tea-seed oil.
Embodiment 2：
A kind of processing method of acid soup of fire pot bottom material, step includes following：（1）Zymotic fluid processed mixes bean powder charging wine, pure water
It closes, is placed in 10 DEG C and carries out fermentation 13h；（2）Prepare material, by tomato, pimiento, ginger, garlic, shallot cleaning and chopping；（3）Salt down
System, after zymotic fluid, Litsea pungens, water-milling glutinous rice flour, fennel, Chinese prickly ash, Radix Glycyrrhizae being added to stir evenly tomato, ginger, the garlic after chopping, puts
It carries out pickling 2 days in 8 DEG C, obtains initial material；（4）Frying is mixed, after plant rusting to seventy percent, adds in the pimiento after chopping, squeezing
Dish, bamboo shoots carry out frying, until frying out fragrance, add initial material, pepper powder, iodic salt, heat while stirring, until material boils
It rises；（5）Stripping and slicing dispenses, and after the material of above-mentioned boiling is cooled down, carries out stripping and slicing, then vacuum dispenses.
The step（1）Middle bean powder is black bean powder.
The step（4）Middle vegetable oil is peanut oil and mixture in tea-seed oil.
Embodiment 3：
A kind of processing method of acid soup of fire pot bottom material, step includes following：（1）Zymotic fluid processed mixes bean powder charging wine, pure water
It closes, is placed in 14 DEG C and carries out fermentation 9h；（2）Prepare material, by tomato, pimiento, ginger, garlic, shallot cleaning and chopping；（3）Salt down
System, after zymotic fluid, Litsea pungens, water-milling glutinous rice flour, fennel, Chinese prickly ash, Radix Glycyrrhizae being added to stir evenly tomato, ginger, the garlic after chopping, puts
It carries out pickling 1 day in 12 DEG C, obtains initial material；（4）Frying is mixed, after plant rusting to seventy percent, adds in the pimiento after chopping, squeezing
Dish, bamboo shoots carry out frying, until frying out fragrance, add initial material, pepper powder, iodic salt, heat while stirring, until material boils
It rises；（5）Stripping and slicing dispenses, and after the material of above-mentioned boiling is cooled down, carries out stripping and slicing, then vacuum dispenses.
The step（1）Middle bean powder is analysis for soybean powder.
The step（4）Middle vegetable oil is peanut oil and mixture in tea-seed oil.
Claims (3)
1. a kind of processing method of acid soup of fire pot bottom material, it is characterised in that：Step includes following：（1）Zymotic fluid processed, bean powder is fed
Wine, pure water mixing, are placed in 10-14 DEG C and carry out fermentation 9-13h；（2）Prepare material, by tomato, pimiento, ginger, garlic, shallot
Cleaning and chopping；（3）It is marinated, by tomato, ginger, the garlic after chopping add zymotic fluid, Litsea pungens, water-milling glutinous rice flour, fennel, Chinese prickly ash,
After Radix Glycyrrhizae stirs evenly, it is placed in 8-12 DEG C and pickle 1-2 days, obtain initial material；（4）Frying is mixed, after plant rusting to seventy percent,
Pimiento, hot pickled mustard tuber, the bamboo shoots added in after chopping carry out frying, until frying out fragrance, add initial material, pepper powder, iodic salt, while stirring
Side heating is mixed, until material boils；（5）Stripping and slicing dispenses, and after the material of above-mentioned boiling is cooled down, carries out stripping and slicing, then vacuum point
Dress.
2. the processing method of acid soup of fire pot bottom material according to claim 1, it is characterised in that：The step（1）Middle bean powder
For analysis for soybean powder or black bean powder.
3. the processing method of acid soup of fire pot bottom material according to claim 1 or 2, it is characterised in that：The step（4）Middle plant
Object oil is peanut oil and mixture in tea-seed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098716.5A CN108142908A (en) | 2016-12-04 | 2016-12-04 | A kind of processing method of acid soup of fire pot bottom material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098716.5A CN108142908A (en) | 2016-12-04 | 2016-12-04 | A kind of processing method of acid soup of fire pot bottom material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142908A true CN108142908A (en) | 2018-06-12 |
Family
ID=62470093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611098716.5A Pending CN108142908A (en) | 2016-12-04 | 2016-12-04 | A kind of processing method of acid soup of fire pot bottom material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142908A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287710A (en) * | 2018-11-16 | 2019-02-01 | 重庆德庄农产品开发有限公司 | A kind of chafing dish mooncake filling and its production technology |
-
2016
- 2016-12-04 CN CN201611098716.5A patent/CN108142908A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287710A (en) * | 2018-11-16 | 2019-02-01 | 重庆德庄农产品开发有限公司 | A kind of chafing dish mooncake filling and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104095215B (en) | Chili oil with quail meat | |
| CN101623083A (en) | Preparation method of beef chili paste | |
| KR100905042B1 (en) | Sauce comprising hot pepper and preparation method thereof | |
| CN104323218A (en) | Production of special flavor chili sauce | |
| CN105105091A (en) | Mashed garlic-flavored fresh chilli sauce | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN107594475A (en) | A kind of beef paste and preparation method thereof | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| CN104366405B (en) | A kind of sauerkraut slaughterhouse seasoning matter | |
| CN104381966A (en) | Fermented chili | |
| CN104366424B (en) | A kind of curried condiment and preparation method thereof | |
| CN105380234A (en) | Oyster mushroom beef paste and preparation method thereof | |
| CN102370157A (en) | Sauce with Dahe black pig ham and konjaku | |
| CN104305263A (en) | Barbecue-flavor pig trotter and processing method thereof | |
| CN104171855B (en) | A kind of ground rice and processing method thereof | |
| CN108142908A (en) | A kind of processing method of acid soup of fire pot bottom material | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| TWI784109B (en) | Method for producing roux | |
| CN114304577A (en) | Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles | |
| CN108142907A (en) | A kind of sour soup bottom material for chafing dish | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN104982912A (en) | Soybean-paste fresh-pepper seasoner and preparation method thereof | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN104000136B (en) | Peppery three fourths of a kind of grain and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |