CN108208692A - A kind of production method of soup spice - Google Patents
A kind of production method of soup spice Download PDFInfo
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- CN108208692A CN108208692A CN201810086849.3A CN201810086849A CN108208692A CN 108208692 A CN108208692 A CN 108208692A CN 201810086849 A CN201810086849 A CN 201810086849A CN 108208692 A CN108208692 A CN 108208692A
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- soup
- pumpkin
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of production method of soup spice, includes the following steps：The pretreatment of pumpkin is spare；Pumpkin steams, and makes paste；Soup-stock makes；Dispensing；Edible oil, garlic, lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chickens' extract, monosodium glutamate, rice vinegar, soup-stock, pumpkin paste are weighed according to list of ingredients；Sour soup makes：Frying pan, which heats, adds in rapeseed oil, soybean oil, and adding in smashed garlic after oil heat stir-fries, and adds in soup-stock, adds in lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chickens' extract, monosodium glutamate and pumpkin and over-cooks boiling, add rice vinegar stir evenly acid soup.The seasoning soup that the present invention works it out is widely used, the making available for traditional vegetable acid soup beef fat, it can also be used to food and drink noodles, bean vermicelli soup, chafing dish etc..
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of soup spice.
Background technology
Sour soup beef fat is the famous dish in Sichuan cuisine, and it is the seasoning of soup that sour soup is most important, just rightly vinegar-pepper.In sour soup
Containing the minerals such as a certain amount of malic acid, lactic acid, acetic acid, citric acid and calcium, phosphorus, iron, zinc, wherein the content of calcium and phosphorus compared with
It is high.Minerals are primarily present in bone in human body, it, which is played, maintains the rigid effect of bone.To keeping neural, muscle emerging
Putting forth energy property and the acid-base balance of maintenance human body play an important role.The people of Guizhou locality, which says, " not to be eaten acid in three days, beats leap up on foot
Leap up " visible tart flavour consequence in the food materials of Guizhou.
The modulation of sour soup beef fat acid soup is crucial, and sour soup is particular about color and luster is bright orange, taste is vinegar-pepper etc..
Invention content
A kind of production method of soup spice proposed by the present invention, using pumpkin increase soup glassy yellow the characteristics of, can solve
The technical issues of color and luster is not easy to modulate in certainly sour soup manufacturing process.
To achieve the above object, present invention employs following technical schemes：
A kind of production method of soup spice, includes the following steps：
Step 1：The pretreatment of pumpkin is spare；
Step 2：Pumpkin steams, and makes paste；
Step 3：Soup-stock makes；
Step 4：Dispensing；Edible oil, garlic, lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chicken are weighed according to list of ingredients
Essence, monosodium glutamate, rice vinegar, soup-stock, pumpkin paste；
Step 5：Sour soup makes：Frying pan, which heats, adds in rapeseed oil, soybean oil, and adding in smashed garlic after oil heat stir-fries, and adds in high
Soup adds in lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chickens' extract, monosodium glutamate and pumpkin and over-cooks boiling, adds rice vinegar and stir evenly
Sour soup.
Further, the pretreatment of the step 1 pumpkin includes repairing except cortex, removes internal melon seeds, all pintongs are washed
It is spare after net.
Further, the step 2 pumpkin, which is steamed, enters including cutting the pumpkin after cleaning in steam box, steam box pressure gauge control
It makes in 0.05MPa, steams 20 minutes, until being taken out when pumpkin is completely soft, it is spare to wear into paste.
Further, the step 3 soup-stock, which makes, includes weighing pig cylinder bone, chicken frame, enters the watery blood that flies in boiling water after cleaning
After clean, enter in stainless steel barrel, add in that kaempferia galamga, red onion be broken, ginger slice, add the big baked wheaten cake of water and turn down fire to after boiling, protect
Hold fluidized state 2 hours in pot, until chicken frame, miscellaneous bone fragmentation, filtered out when soup is dense in vain solids soup-stock.
Further, anhydrous citric acid is further included in the step 4 dispensing.
Further, edible oil includes soybean oil and rapeseed oil in the step 4 dispensing.
Further, rice vinegar is 9 ° of rice vinegars in the step 4 dispensing.
Further, frying pan heats addition rapeseed oil in the step 5, and soybean oil is added when burning to 150 DEG C.
As shown from the above technical solution, the production method of soup spice of the invention has the advantages that：
1st, using pumpkin, the sour rushing juice of making is bright orange, and taste acid is felt well, and pumpkin can suitably increase the concentration and sugariness of soup,
Improve the mouthfeel of sour soup.
2nd, soup of the present invention carries acid using citric acid, 9 ° of rice vinegars and bubble green pepper itself fermentation lactic acid, is compound acid type, acid is refreshing can
Mouthful.
3rd, health-nutrition does not add pigment.The present invention boils soup-stock as soup bottom, sour soup taste using chicken carcasses, pig cylinder bone
The fresh aromatic thickness in road, it is full of nutrition.
4th, it is made by mixing using squeezing rapeseed oil and soybean oil, contains abundant oleic acid, linoleic acid, leukotrienes, tocopherol
Beneficial to human body with brassicasterol etc., the rapeseed oil green gas taste after 150 DEG C of heating is completely removed, and fragrance is full.
5th, the soup that the present invention works it out is widely used, the making available for traditional vegetable acid soup beef fat, it can also be used to eat
Drink noodles, bean vermicelli soup, chafing dish etc..
Specific embodiment
With reference to embodiment, the present invention will be further described：
The production method of soup spice described in the present embodiment, includes the following steps：
1. the pretreatment of pumpkin is repaiied except cortex, internal melon seeds is removed, all pintongs are spare after cleaning.
2. pumpkin steams, the pumpkin after cutting is cleaned enters in steam box, and steam box pressure gauge is controlled in 0.05MPa, steams 20 points
Clock.To pumpkin it is completely soft when take out, with colloid mill grind one time it is spare into paste.
3. soup-stock makes (2000g amounts), pig cylinder bone 300g, chicken frame 150g are weighed, after entering the watery blood that flies in boiling water after cleaning
It cleans, enters in stainless steel barrel, addition 1g kaempferia galamgas, the red onions of 3g are broken, 5g ginger slices.The big baked wheaten cake of 2600g water is added in close to after boiling
Small fire keeps fluidized state 2 hours in pot, until chicken frame, miscellaneous bone fragmentation, filtered out when soup is dense in vain solids soup-stock.
4. dispensing：Soybean oil 170g, rapeseed oil 170g, garlic 60g (chopping), lantern chilli sauce are weighed according to list of ingredients
The extremely upper soup chicken extract 30 of 200g, U.S.A, the happy thick soup soup bottom 15 of family, anhydrous citric acid 3, chickens' extract 25,25,9 ° of rice vinegar 60g of monosodium glutamate, pumpkin paste
300g, soup-stock 2000g.
5. sour soup makes：Frying pan heats addition rapeseed oil, and soybean is added in when burning to 150 DEG C, adds in smashed garlic and stir-fries, and adds in high
Soup, the extremely upper soup chicken extract of addition lantern chilli sauce, U.S.A, the happy thick soup soup bottom of family, anhydrous citric acid, chickens' extract, monosodium glutamate stir after boiling
It is even to close fire, add 9 ° of rice vinegars stir evenly sour soup.
The present embodiment makes the bright orange color and luster of sour soup using pumpkin is adjustable, and pumpkin silty is high, increases soup to a certain extent
The density of juice, the mouthfeel for making sour soup are more plentiful.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (8)
1. a kind of production method of soup spice, it is characterised in that：Include the following steps：
Step 1：The pretreatment of pumpkin is spare；
Step 2：Pumpkin steams, and makes paste；
Step 3：Soup-stock makes；
Step 4：Dispensing；According to list of ingredients weigh edible oil, garlic, lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chickens' extract,
Monosodium glutamate, rice vinegar, soup-stock, pumpkin paste；
Step 5：Sour soup makes：Frying pan, which heats, adds in rapeseed oil, soybean oil, and adding in smashed garlic after oil heat stir-fries, and adds in soup-stock, adds
Enter lantern chilli sauce, upper soup chicken extract, thick soup soup bottom, chickens' extract, monosodium glutamate and pumpkin and over-cook boiling, add rice vinegar stir evenly acid
Soup.
2. the production method of soup spice according to claim 1, it is characterised in that：The pretreatment of the step 1 pumpkin
Cortex is removed including repairing, removes internal melon seeds, all pintongs are spare after cleaning.
3. the production method of soup spice according to claim 2, it is characterised in that：The step 2 pumpkin steam including
Pumpkin after cutting is cleaned enters in steam box, and steam box pressure gauge is controlled in 0.05MPa, is steamed 20 minutes, until when pumpkin is completely soft
It takes out, it is spare to wear into paste.
4. the production method of soup spice according to claim 3, it is characterised in that：The step 3 soup-stock making includes
Weigh pig cylinder bone, chicken frame, enter after cleaning and clean after the watery blood that flies in boiling water, enter in stainless steel barrel, add in kaempferia galamga, red onion it is broken,
Ginger slice adds the big baked wheaten cake of water and turns down fire to after boiling, fluidized state 2 hours in pot kept, until chicken frame, miscellaneous bone fragmentation, soup
Filtered out when juice is dense in vain solids soup-stock.
5. the production method of soup spice according to claim 4, it is characterised in that：It is further included in the step 4 dispensing
Anhydrous citric acid.
6. the production method of soup spice according to claim 5, it is characterised in that：Edible oil in the step 4 dispensing
Including soybean oil and rapeseed oil.
7. the production method of soup spice according to claim 6, it is characterised in that：Rice vinegar is in the step 4 dispensing
9 ° of rice vinegars.
8. the production method of soup spice according to claim 7, it is characterised in that：Frying pan, which heats, in the step 5 adds
Enter rapeseed oil, soybean oil is added when burning to 150 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086849.3A CN108208692A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of soup spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086849.3A CN108208692A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of soup spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208692A true CN108208692A (en) | 2018-06-29 |
Family
ID=62669478
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086849.3A Withdrawn CN108208692A (en) | 2018-01-30 | 2018-01-30 | A kind of production method of soup spice |
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| Country | Link |
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| CN (1) | CN108208692A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951484A (en) * | 2021-10-18 | 2022-01-21 | 贵州黔酸王食品有限公司 | Ancient sour soup base bag and preparation method thereof |
-
2018
- 2018-01-30 CN CN201810086849.3A patent/CN108208692A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951484A (en) * | 2021-10-18 | 2022-01-21 | 贵州黔酸王食品有限公司 | Ancient sour soup base bag and preparation method thereof |
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| 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 |
Application publication date: 20180629 |
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| WW01 | Invention patent application withdrawn after publication |