CN108523069A - A kind of river formula meat pot-stewed fowl processing soup stock and preparation method thereof - Google Patents
A kind of river formula meat pot-stewed fowl processing soup stock and preparation method thereof Download PDFInfo
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- CN108523069A CN108523069A CN201711443452.7A CN201711443452A CN108523069A CN 108523069 A CN108523069 A CN 108523069A CN 201711443452 A CN201711443452 A CN 201711443452A CN 108523069 A CN108523069 A CN 108523069A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 58
- 239000000341 volatile oil Substances 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 36
- 239000003205 fragrance Substances 0.000 claims abstract description 20
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 13
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- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 240000007232 Illicium verum Species 0.000 claims abstract description 6
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- 230000008569 process Effects 0.000 claims abstract description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 25
- 241000208340 Araliaceae Species 0.000 claims description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 18
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 18
- 244000302909 Piper aduncum Species 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 235000008434 ginseng Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 239000004575 stone Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 6
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- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 235000013547 stew Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 2
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- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000010242 baoji Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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Abstract
The invention discloses a kind of river formula meat pot-stewed fowls to process soup stock and preparation method thereof, including：Silkie soup is boiled respectively and prepares Zanthoxylum essential oil；After in proportion mixing the root of Dahurain angelica, fennel, chilli, dried orange peel part, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, galingal, fragrant seed, tsaoko, hawthorn and cloves, postcooling is dried in drying box to room temperature, is then placed in filter bag and drying fragrance is made；Appropriate silkie soup is taken, silkie soup is kept, step is added thereto（2）Drying fragrance obtained, is then proportionally added into cooking wine and rice wine is boiled；Rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion to be boiled, and the processing soup stock is obtained.The present invention have reinforce the spleen to benefit the lung, promote the production of body fluid to quench thirst, tranquilizing the mind, qi-supplementing, blood-engendering and other effects；It is arranged in pairs or groups using the fragrance such as Zanthoxylum essential oil, chilli and fennel, dried orange peel, is put into soup-stock after drying, flavor can not only be improved, can also assign pot-stewed fowl product has spicy hot taste, has unique flavor and local characteristic.
Description
Technical field
The invention belongs to food processing fields, are a kind of river formula meat pot-stewed fowl processing soup stock and its making side specifically
Method.
Background technology
Spiced and stewed food is the traditional food of China, and history can trace back to the Warring States Period, and it is ripe to be mainly characterized by finished product all
Food, can directly eat, have the characteristics that convenient material drawing, be convenient for carrying, sense of taste enrich, be still meal more than people's dining table and tea so far
Food afterwards is preferred.
Spiced and stewed food is made using the cooking method of both cooking and seasoning, and one of committed step is
Seasoning, seasoning are to form the stew in soy sauce food with peculiar flavour and color and luster with specific formula with the mutual cooperation of various seasonings
Product, therefore, the spice collocation of stew in soy sauce seasoning is also very important link during spiced and stewed food is cooked, once use ratio is not
When spiced and stewed food taste flavor just will produce otherness（Such as bitter taste, astringent taste）, and dense medicinal material taste can be carried, influence meat
Taste, voluptuousness form unstable flavor.Especially while existing people pursue health, function can be added in seasoning
The traditional Chinese medicine ingredients of property, such as patent document CN105341862A（A kind of Chinese herbal medicine pot-stewed fowl fast food condiment and preparation method thereof,
2016-02-24）, patent document CN105962103A（A kind of slender acanthopanax ginseng halogen meat and preparation method thereof, 2016-09-28）, patent
Document CN1340313（A kind of formula and manufacture craft in hundred Baoji of ginseng, 2002-03-20）Deng this kind of stew in soy sauce flavouring is matched
Side it is difficult to cover medicinal material taste wherein outstanding, and then influences edible if the collocation of seasoning is unreasonable.
In order to overcome the problems referred above, then according to various regions consumption habit and eating habit to the spiced and stewed food tastes of different regions
Difference, the present invention propose a kind of river formula meat pot-stewed fowl processing soup stock and preparation method thereof.
Invention content
The purpose of the present invention is to provide a kind of river formula meat pot-stewed fowls to process soup stock, which as soup-stock and is matched using silkie soup
Make pot-stewed fowl condiment with ginseng, have reinforce the spleen to benefit the lung, promote the production of body fluid to quench thirst, tranquilizing the mind, qi-supplementing, blood-engendering and other effects；Pass through cooking wine and rice
The collocation of wine can remove ginseng flavour of a drug well, improve spiced and stewed food mouthfeel；It is fragrant using Zanthoxylum essential oil, chilli and fennel, dried orange peel etc.
Material collocation, is put into soup-stock, can not only improve flavor after drying, and can also assign pot-stewed fowl product has spicy hot taste, tool
Standby unique flavor and local characteristic.
Another mesh of the present invention is to propose a kind of production method of river formula meat pot-stewed fowl processing soup stock, using silkie soup
It is equipped with various fragrance to be boiled, production method is simple.
The present invention is achieved through the following technical solutions：Pot-stewed fowl processing soup stock through silkie soup addition cooking wine, rock sugar, salt,
The root of Dahurain angelica, fennel, Zanthoxylum essential oil, chilli, rice wine, ginseng part, dried orange peel, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, galingal, tsaoko, perfume (or spice)
It is boiled after seed, hawthorn, cloves, the parts by weight of the component are as follows：
450~500 parts of silkie soup, 20~25 parts of cooking wine, 40~50 parts of rock sugar, 10~20 parts of salt, 40~45 parts of the root of Dahurain angelica, fennel 15
~20 parts, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 8~12 parts of rice wine, 5~10 parts of ginseng, 5~10 parts of dried orange peel, spiceleaf 5
~10 parts, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 4~5 parts octagonal, 2~4 parts of galingal, fragrant 2~4 parts of seed, 1~2 part of tsaoko, mountain
1~2 part of short, bristly hair or beard, 1~2 part of cloves.
The invention also provides the production methods that a kind of river formula meat pot-stewed fowl processes soup stock, include the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, adds ginseng into silkie soup in proportion；
（2）In proportion by the root of Dahurain angelica, fennel, chilli, dried orange peel, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, galingal, fragrant seed, tsaoko, mountain
After short, bristly hair or beard and cloves mixing, 0.5~1h postcoolings are dried to room temperature with 50~70 DEG C of temperature in drying box, are then placed in filtering
Drying fragrance is made in bag；
（3）Appropriate silkie soup is taken, it is 80~90 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying obtained is fragrant
Material, is then proportionally added into cooking wine and rice wine, maintains the temperature at 90 DEG C, boils 2h；
（4）Rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion, maintains the temperature at 90~100 DEG C, are boiled 0.5~1h, are obtained institute
State processing soup stock.
The step（1）In, the Zanthoxylum essential oil is to prepare raw material with Hanyuan wild pepper seed, and Hanyuan wild pepper seed is dried frying
Afterwards, it is ground into zanthoxylum powder, zanthoxylum powder is impregnated using anhydrous ether, filtrate is obtained after filtering, filtrate is returned using hot reflow treatment
After receiving ether, Zanthoxylum essential oil is obtained.
The present invention selects Hanyuan wild pepper seed has a following two points to prepare the purpose of raw material, and one, the volatile oil in the Chinese prickly ash of Hanyuan
Content is compared with other Chinese prickly ashes（Such as Sichuan Chengdu Chinese prickly ash, Xinjiang Chinese prickly ash）Be higher by by about one time, the main component of flavor substance also with its
The Chinese prickly ash in his place of production is different；Two, that taste is better is dense for spicy hot in wild pepper seed, therefore, using wild pepper seed rather than Chinese prickly ash pericarp,
Secondly, wild pepper seed is changed one's clothes crushings compared with Chinese prickly ash pericarp, convenient for preparation.
The Hanyuan wild pepper seed after dry 2~4h, is put into frying pan 10~20min of frying, normal conditions in drying box
Under, raw material after buying back there is certain humidity therefore before preparation to need that raw material is dried.
Further to improve the spicy hot flavor of Zanthoxylum essential oil, after the Hanyuan wild pepper seed drying frying, with stone grind or
Stone mortar is smashed to powdered, and zanthoxylum powder is obtained after the screen filtration using 50~80 mesh.
The present invention impregnates zanthoxylum powder using anhydrous ether and extracts Zanthoxylum essential oil, to improve the yield of Zanthoxylum essential oil, in the leaching
During bubble, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~2.5g/ml.
It is 30~40h in the soaking time preferably to realize above-mentioned steps.
In the actual production process, reflux temperature, return time it is good fit be also influence Zanthoxylum essential oil in volatility at
Divide a big influence of content, therefore, in the present invention, the hot reflow treatment includes：Filtrate is added in reflux vessel,
Filtrate is heated at a temperature of 60~80 DEG C, after heating 2~4h, ether is recycled, obtains Zanthoxylum essential oil.
Compared with prior art, the present invention haing the following advantages and advantageous effect：
（1）The present invention uses silkie soup as soup-stock and is equipped with ginseng making pot-stewed fowl condiment, has and reinforces the spleen to benefit the lung, promotes the production of body fluid to quench thirst, pacifying
Refreshing sedate, qi-supplementing, blood-engendering and other effects.
（2）The present invention can remove ginseng flavour of a drug well using the collocation of cooking wine and rice wine, improve spiced and stewed food mouthfeel.
（3）For the present invention using the fragrance collocation such as Zanthoxylum essential oil, chilli and fennel, dried orange peel, can assign pot-stewed fowl product has fiber crops
Fragrant taste, it is reasonably combined using the fragrance such as the halogen such as cloves, galingal, tsaoko material and illiciumverum, fennel, the perfume (or spice) of spiced and stewed food can be improved
Taste, and the true qualities of spiced and stewed food can be kept, with the peculiar flavour and local characteristic that color is various.
（4）The Zanthoxylum essential oil that the present invention uses is to prepare raw material with Hanyuan Chinese prickly ash, is had the following advantages, waving in the Chinese prickly ash of Hanyuan
Hair oil content is compared with other Chinese prickly ashes（Such as Sichuan Chengdu Chinese prickly ash, Xinjiang Chinese prickly ash）It is higher by by about one time, the main component of flavor substance
It is different from the Chinese prickly ash in other places of production.
Specific implementation mode
The present invention is described in further detail with reference to embodiment, embodiments of the present invention are not limited thereto.
Embodiment 1：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 1 part of ginseng is added in every 100 parts of silkie soups；
（2）By weight, by 40 parts of the root of Dahurain angelica, 15 parts of fennel, 5 parts of chilli, 5 parts of dried orange peel, 5 parts of spiceleaf, fragrant 7 parts of fruit, fragrant sand
After 1 part of 5 parts of benevolence, 5 parts octagonal, 2 parts of galingal, fragrant 4 parts of seed, 2 parts of tsaoko, 1 part of hawthorn and cloves mixing, with 50 DEG C in drying box
Temperature dry 0.5 postcooling to room temperature, be then placed in filter bag be made drying fragrance；
（3）450 parts of silkie soups are taken, it is 80 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 20 portions of cooking wine and 8 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）40 portions of rock sugar, 10 portions of salt and 10 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 90 DEG C, boil 0.5h,
Obtain the processing soup stock.
Embodiment 2：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 2 parts of ginsengs are added in every 100 parts of silkie soups；
（2）By weight, by 45 parts of the root of Dahurain angelica, 20 parts of fennel, 10 parts of chilli, 10 parts of dried orange peel, 10 parts of spiceleaf, fragrant 8 parts of fruit, perfume
After 2 parts of 6 parts of fructus amomi, 8 parts octagonal, 4 parts of galingal, fragrant 2 parts of seed, 2 parts of tsaoko, 2 parts of hawthorn and cloves mixing, with 70 in drying box
DEG C temperature dry 1h postcoolings to room temperature, be then placed in filter bag be made drying fragrance；
（3）500 parts of silkie soups are taken, it is 90 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 25 portions of cooking wine and 12 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）50 portions of rock sugar, 20 portions of salt and 15 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 100 DEG C, boil 1h,
Obtain the processing soup stock.
Embodiment 3：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 1.5 parts of ginsengs are added in every 100 parts of silkie soups；
（2）By weight, by 42 parts of the root of Dahurain angelica, 18 parts of fennel, 8 parts of chilli, 6 parts of dried orange peel, 6 parts of spiceleaf, fragrant 8 parts of fruit, fragrant sand
After 1.5 parts of 6 parts of benevolence, 7 parts octagonal, 3 parts of galingal, fragrant 3 parts of seed, 1 part of tsaoko, 1.5 parts of hawthorn and cloves mixing, used in drying box
60 DEG C of temperature dries 0.8h postcoolings to room temperature, is then placed in filter bag and drying fragrance is made；
（3）480 parts of silkie soups are taken, it is 85 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 22 portions of cooking wine and 10 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）45 portions of rock sugar, 15 portions of salt and 13 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 90 DEG C, boil 0.5h,
Obtain the processing soup stock.
Embodiment 4：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 1 part of ginseng is added in every 100 parts of silkie soups；
（2）By weight, by 42 parts of the root of Dahurain angelica, 16 parts of fennel, 8 parts of chilli, 6 parts of dried orange peel, 5 parts of spiceleaf, fragrant 8 parts of fruit, fragrant sand
After 1 part of 5 parts of benevolence, 7 parts octagonal, 4 parts of galingal, fragrant 3 parts of seed, 2 parts of tsaoko, 1 part of hawthorn and cloves mixing, with 65 DEG C in drying box
Temperature dry 0.5h postcoolings to room temperature, be then placed in filter bag be made drying fragrance；
（3）500 parts of silkie soups are taken, it is 80 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 20 portions of cooking wine and 10 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）50 portions of rock sugar, 15 portions of salt and 10 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 100 DEG C, tanning
0.5h obtains the processing soup stock.
Above-mentioned steps（1）In, the preparation method of Zanthoxylum essential oil is as follows：
It is to prepare raw material with Hanyuan wild pepper seed, Hanyuan wild pepper seed is placed in drying box dry 3h, is then placed in frying pan frying
15min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 70 mesh；By above-mentioned zanthoxylum powder
It being immersed in anhydrous ether, the solid-to-liquid ratio for controlling anhydrous ether and zanthoxylum powder is that filtrate is obtained by filtration after impregnating 35h in 2g/ml,
Filtrate is added in reflux vessel, filtrate is heated at a temperature of 70 DEG C, after heating 3h, ether is recycled, obtains Chinese prickly ash
Oil.
Embodiment 5：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 2 parts of ginsengs are added in every 100 parts of silkie soups；
（2）By weight, by 42 parts of the root of Dahurain angelica, 15 parts of fennel, 10 parts of chilli, 8 parts of dried orange peel, 6 parts of spiceleaf, fragrant 7 parts of fruit, fragrant sand
After 2 parts of 5 parts of benevolence, 5 parts octagonal, 4 parts of galingal, fragrant 3 parts of seed, 1 part of tsaoko, 2 parts of hawthorn and cloves mixing, with 65 DEG C in drying box
Temperature dry 0.5h postcoolings to room temperature, be then placed in filter bag be made drying fragrance；
（3）480 parts of silkie soups are taken, it is 90 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 22 portions of cooking wine and 9 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）48 portions of rock sugar, 15 portions of salt and 15 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 100 DEG C, boil 1h,
Obtain the processing soup stock.
Above-mentioned steps（1）In, the preparation method of Zanthoxylum essential oil is as follows：
It is to prepare raw material with Hanyuan wild pepper seed, Hanyuan wild pepper seed is placed in drying box dry 2.5h, is then placed in frying pan frying
18min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 60 mesh；By above-mentioned zanthoxylum powder
It is immersed in anhydrous ether, the solid-to-liquid ratio for controlling anhydrous ether and zanthoxylum powder is that filter is obtained by filtration after impregnating 36h in 2.2g/ml
Filtrate is added in reflux vessel, is heated to filtrate at a temperature of 60~80 DEG C by liquid, after heating 3.5h, recycles ether,
Obtain Zanthoxylum essential oil.
Embodiment 6：
A kind of river formula meat pot-stewed fowl processing soup stock that the present embodiment is related to and preparation method thereof, includes the following steps：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and 2 parts of ginsengs are added in every 100 parts of silkie soups；
（2）By weight, by 43 parts of the root of Dahurain angelica, 18 parts of fennel, 6 parts of chilli, 5 parts of dried orange peel, 5 parts of spiceleaf, fragrant 8 parts of fruit, fragrant sand
After 1 part of 5 parts of benevolence, 6 parts octagonal, 3 parts of galingal, fragrant 3 parts of seed, 1.5 parts of tsaoko, 2 parts of hawthorn and cloves mixing, with 55 in drying box
DEG C temperature dry 1h postcoolings to room temperature, be then placed in filter bag be made drying fragrance；
（3）500 parts of silkie soups are taken, it is 80 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying fragrance obtained,
Then 20 portions of cooking wine and 11 portions of rice wine are added in parts by weight, maintain the temperature at 90 DEG C, boil 2h；
（4）45 portions of rock sugar, 18 portions of salt and 10 parts of Zanthoxylum essential oils are sequentially added in parts by weight, maintain the temperature at 90 DEG C, boil 1h, i.e.,
The processing soup stock is made.
Above-mentioned steps（1）In, the preparation method of Zanthoxylum essential oil is as follows：
It is to prepare raw material with Hanyuan wild pepper seed, Hanyuan wild pepper seed is placed in drying box dry 2.2h, is then placed in frying pan frying
12min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 55 mesh；By above-mentioned zanthoxylum powder
It is immersed in anhydrous ether, the solid-to-liquid ratio for controlling anhydrous ether and zanthoxylum powder is that filter is obtained by filtration after impregnating 32h in 1.8g/ml
Filtrate is added in reflux vessel, is heated to filtrate at a temperature of 66 DEG C by liquid, after heating 2.5h, recycles ether, obtains
Zanthoxylum essential oil.
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, it is every according to
According to the technical spirit of the present invention to any simple modification, equivalent variations made by above example, the protection of the present invention is each fallen within
Within the scope of.
Claims (8)
1. a kind of river formula meat pot-stewed fowl processes soup stock, it is characterised in that：The pot-stewed fowl processing soup stock is through silkie soup addition cooking wine, ice
Sugar, salt, the root of Dahurain angelica, fennel, Zanthoxylum essential oil, chilli, rice wine, ginseng part, dried orange peel, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, galingal, grass
It is boiled after fruit, fragrant seed, hawthorn, cloves, the parts by weight of the component are as follows：
450~500 parts of silkie soup, 20~25 parts of cooking wine, 40~50 parts of rock sugar, 10~20 parts of salt, 40~45 parts of the root of Dahurain angelica, fennel 15
~20 parts, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 8~12 parts of rice wine, 5~10 parts of ginseng, 5~10 parts of dried orange peel, spiceleaf 5
~10 parts, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 4~5 parts octagonal, 2~4 parts of galingal, fragrant 2~4 parts of seed, 1~2 part of tsaoko, mountain
1~2 part of short, bristly hair or beard, 1~2 part of cloves.
2. a kind of production method of river formula meat pot-stewed fowl processing soup stock according to claim 1, it is characterised in that：Including with
Lower step：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, adds ginseng into silkie soup in proportion；
（2）In proportion by the root of Dahurain angelica, fennel, chilli, dried orange peel, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, galingal, fragrant seed, tsaoko, mountain
After short, bristly hair or beard and cloves mixing, 0.5~1h postcoolings are dried to room temperature with 50~70 DEG C of temperature in drying box, are then placed in filtering
Drying fragrance is made in bag；
（3）Appropriate silkie soup is taken, it is 80~90 DEG C to keep the temperature of silkie soup, and step is added thereto（2）Drying obtained is fragrant
Material, is then proportionally added into cooking wine and rice wine, maintains the temperature at 90 DEG C, boils 2h；
（4）Rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion, maintains the temperature at 90~100 DEG C, are boiled 0.5~1h, are obtained institute
State processing soup stock.
3. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 2 and preparation method thereof, it is characterised in that：It is described
Step（1）In, the Zanthoxylum essential oil is to prepare raw material with Hanyuan wild pepper seed, after Hanyuan wild pepper seed is dried frying, is ground into Chinese prickly ash
Powder impregnates zanthoxylum powder using anhydrous ether, filtrate is obtained after filtering, after recycling ether using hot reflow treatment to filtrate, obtains
Zanthoxylum essential oil.
4. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 3 and preparation method thereof, it is characterised in that：It is described
Hanyuan wild pepper seed after dry 2~4h, be put into 10~20min of frying pan frying in drying box.
5. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 3 and preparation method thereof, it is characterised in that：It is described
Hanyuan wild pepper seed drying frying after, ground with stone or stone mortar smashed to powdered, using after the screen filtration of 50~80 mesh
To zanthoxylum powder.
6. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 3 and preparation method thereof, it is characterised in that：Institute
In the soaking process stated, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~2.5g/ml.
7. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 3 and preparation method thereof, it is characterised in that：It is described
Soaking time be 30~40h.
8. a kind of river formula meat pot-stewed fowl processing soup stock according to claim 3 and preparation method thereof, it is characterised in that：It is described
Hot reflow treatment include：Filtrate is added in reflux vessel, filtrate is heated at a temperature of 60~80 DEG C, heating 2
After~4h, ether is recycled, Zanthoxylum essential oil is obtained.
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| CN110250478A (en) * | 2019-05-23 | 2019-09-20 | 安徽仁裕食品有限公司 | A kind of processing preparation process of smoked bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110250478A (en) * | 2019-05-23 | 2019-09-20 | 安徽仁裕食品有限公司 | A kind of processing preparation process of smoked bean curd |
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Application publication date: 20180914 |