CN108936332A - A kind of stew in soy sauce trotter and preparation method thereof - Google Patents
A kind of stew in soy sauce trotter and preparation method thereof Download PDFInfo
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- CN108936332A CN108936332A CN201710387117.3A CN201710387117A CN108936332A CN 108936332 A CN108936332 A CN 108936332A CN 201710387117 A CN201710387117 A CN 201710387117A CN 108936332 A CN108936332 A CN 108936332A
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- trotter
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 235000013547 stew Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000013405 beer Nutrition 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000011435 rock Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 241001412627 Adenophora liliifolia Species 0.000 claims description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 244000292697 Polygonum aviculare Species 0.000 claims description 8
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 8
- 241000220317 Rosa Species 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 244000147568 Laurus nobilis Species 0.000 claims description 7
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 7
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 5
- 235000013882 gravy Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of stew in soy sauce trotters and preparation method thereof, are to be prepared from the following raw materials: fresh trotter, ginger slice, lemon tablet, purple garlic, fresh pea, elongated capsicum, vegetable oil, beer, bone soup, light soy sauce, appropriate refined salt, rock sugar, monosodium glutamate, suitable quantity of water, seasoning；The production method of use is the following steps are included: (1) makes spare trotter；(2) production seasoning packet is spare；(3) it is spare that soup stock is made；(4) it by spare trotter and seasoning packet, is put into soup stock, after boiling by intense fire, uses the slow infusion of small fire instead, obtain stew in soy sauce trotter.The stew in soy sauce trotter that the present invention makes, it is with fragrance striking the nose, taste is aromatic, unique flavor, it is added to the reasonable nourishing food of a variety of ratios, nutritive value is abundant, has certain Dietotherapy health effect；Its simple process, technology are easily mastered, and improve production efficiency, are suitable for popularization and application.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of stew in soy sauce trotter and preparation method thereof.
Background technique
Spiced and stewed food is the traditional food of China, is with poultry, the meat of domestic animal and internal organ and game, part aquatic products, vegetables
Primary raw material is put into the thick gravy modulated, and very hot oven is boiled, and small fire digestion makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, it protrudes the original taste of raw material, color, flavouring master
Salt and a small amount of soy sauce are used, based on its original color.Spiced and stewed food " heat does cold eat ", the fresh perfume (or spice) of taste.The thick gravy mixed up
It can be used for a long time, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having cooker, people
It begins to turn from side to side and cooks skill and technique.The methods such as " rice steamer ", " steaming ", " fried ", " boiling ", " ironing " also successively generate therewith.It various original is cooked from this
Tune method gradually develops to " the green meat method " introduced in Important Arts for the People's Welfare, that is, certain founder of " halogen " and " leaching ".To Ming and Qing
In period, the material and formula of " brine " are substantially stationary, and from this, " halogen " this production method formally climbs up table top.
Chinese Regional is vast, populous, and various regions consumption habit and eating habit are different.The spiced and stewed food of different regions
Taste also has very big difference, meanwhile, season is different, and the taste of spiced and stewed food is also different, seasoning will according to different requirement and purpose,
Select condiment and fitting method appropriate, the different product of production flavor.The seasoning of some hotel owners addition currently on the market and
The class such as edible oil are different, and mouthfeel is bad, nutritive value shortcoming.Some hotel owners are to increase mouthfeel, increase spice simply, are consumed
Person can feel mouth parched and tongue scorched after eating up, and be easy to get angry；Even some illegal businessmans also use underproof seasoning, harmful to human
Health.
With the improvement of living standards, requirement of the people to daily bread is continuously improved, be particular about it is nutrition-balanced simultaneously
Also the peculiar flavour of food is pursued, spiced and stewed food kind is abundant not enough currently on the market, and nutritive value has certain limitation, wind
Taste has much room for improvement, and production method is complex, it is difficult to meet increasingly developed consumer market demand and people and increasingly update
Concept of modern health.
Summary of the invention
The purpose of the present invention is to provide a kind of production simply, unique flavor, the high stew in soy sauce trotter of nutritive value and its system
Make method.
In order to solve the above technical problems, technical solution provided by the invention is as follows:
A kind of stew in soy sauce trotter, is to be made of raw material from the following weight: 80~120 parts of fresh trotter, 2~5 parts of ginger slice,
1~3 part of lemon tablet, 2~5 parts of purple garlic, 3~8 parts of fresh pea, 2~5 parts of elongated capsicum, 8~15 parts of vegetable oil, beer 3~6
Part, 100~150 parts of bone soup, 10~20 parts of light soy sauce, appropriate refined salt, 2~6 parts of rock sugar, 0.5~1 part of monosodium glutamate, suitable quantity of water,
8~15 parts of seasoning；The seasoning includes the raw material of following weight: 0.3~0.8 part of kaempferia galamga, 1~2 part of fructus amomi,
1~2 part of Yellow Fructus Gardeniae, 0.1~0.3 part of white pepper, 1~2 part of dahurian rose flower, fragrant 0.2~0.4 part of fruit, flaccid knotweed herb 0.2~0.4 part, month
0.5~1 part of osmanthus, 0.2~0.4 part of the root of straight ladybell, 0.1~0.2 part of Agricus blazei；
The production method of the stew in soy sauce trotter, comprising the following steps:
(1) fresh trotter is chosen, is cleaned, ginger slice, lemon tablet and appropriate refined salt is added to trotter after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare trotter；
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, be added kaempferia galamga, fructus amomi, Yellow Fructus Gardeniae, white pepper,
Dahurian rose flower, fragrant fruit, flaccid knotweed herb, laurel, the root of straight ladybell and Agricus blazei, mild fire are fried 20~30 minutes, are taken out and are packed into gauze bag, must season
Material packet is spare；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, purple garlic, fresh pea, elongated capsicum is added
Stir-frying is fragrant, adds beer, bone soup, light soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare trotter of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 1~1.5 hour at leisure instead, obtain stew in soy sauce trotter.
Preferably, in the step (1), the vacuum degree of the vacuum curing machine used is 0.04~0.08MPa, when pickling
Between be 15~20 minutes.
Preferably, in the step (2) and (3), the vegetable oil used is palm oil.
The beneficial effects of the present invention are:
Production method advantages of simple of the present invention, the stew in soy sauce trotter made is with fragrance striking the nose, taste is aromatic, unique flavor,
It is added to the reasonable nourishing food of a variety of ratios, nutritive value is abundant, has certain Dietotherapy health effect, meets social now
The requirement of healthy diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable for popularization and application.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce trotter, is to be made of raw material from the following weight: 80 parts of fresh trotter, 2 parts of ginger slice, lemon tablet 1
Part, 2 parts of purple garlic, 3 parts of fresh pea, 2 parts of elongated capsicum, 8 parts of vegetable oil, 3 parts of beer, 100 parts of bone soup, light soy sauce 10
Part, appropriate refined salt, 2 parts of rock sugar, 0.5 part of monosodium glutamate, suitable quantity of water, 8 parts of seasoning；The seasoning includes following weight
Raw material: 0.3 part of kaempferia galamga, 1 part of fructus amomi, 1 part of Yellow Fructus Gardeniae, 0.1 part of white pepper, 1 part of dahurian rose flower, fragrant 0.2~part of fruit, flaccid knotweed herb
0.2 part, 0.5 part of laurel, 0.2 part of the root of straight ladybell, 0.1 part of Agricus blazei；
The production method of the stew in soy sauce trotter, comprising the following steps:
(1) fresh trotter is chosen, is cleaned, ginger slice, lemon tablet and appropriate refined salt is added to trotter after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare trotter；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, kaempferia galamga, fructus amomi, Yellow Fructus Gardeniae, white pepper, thorn rose is added
Flower, fragrant fruit, flaccid knotweed herb, laurel, the root of straight ladybell and Agricus blazei, mild fire are fried 20 minutes, are taken out and are packed into gauze bag, it is standby to obtain seasoning packet
With；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50 DEG C, purple garlic, fresh pea, elongated capsicum stir-frying is added
Perfume (or spice) adds beer, bone soup, light soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare trotter of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 1 hour at leisure instead, obtain stew in soy sauce trotter.
Embodiment 2:
A kind of stew in soy sauce trotter, is to be made of raw material from the following weight: 120 parts of fresh trotter, 5 parts of ginger slice, lemon tablet 3
Part, 5 parts of purple garlic, 8 parts of fresh pea, 5 parts of elongated capsicum, 15 parts of vegetable oil, 6 parts of beer, 150 parts of bone soup, light soy sauce 20
Part, appropriate refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, suitable quantity of water, 15 parts of seasoning；The seasoning includes following weight
Raw material: 0.8 part of kaempferia galamga, 2 parts of fructus amomi, 2 parts of Yellow Fructus Gardeniae, 0.3 part of white pepper, 2 parts of dahurian rose flower, fragrant 0.4 part of fruit, flaccid knotweed herb 0.4
Part, 1 part of laurel, 0.4 part of the root of straight ladybell, 0.2 part of Agricus blazei；
The production method of the stew in soy sauce trotter, comprising the following steps:
(1) fresh trotter is chosen, is cleaned, ginger slice, lemon tablet and appropriate refined salt is added to trotter after draining, is salted down with vacuum
Machine processed is pickled, and is pickled good rear blanching to some semi-ripe condition, is obtained spare trotter；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, kaempferia galamga, fructus amomi, Yellow Fructus Gardeniae, white pepper, thorn rose is added
Flower, fragrant fruit, flaccid knotweed herb, laurel, the root of straight ladybell and Agricus blazei, mild fire are fried 30 minutes, are taken out and are packed into gauze bag, it is standby to obtain seasoning packet
With；
(3) vegetable oil is placed in pot again, when oil temperature rises to 60 DEG C, purple garlic, fresh pea, elongated capsicum stir-frying is added
Perfume (or spice) adds beer, bone soup, light soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare trotter of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup
In material, after boiling by intense fire, uses small fire infusion 1.5 hours at leisure instead, obtain stew in soy sauce trotter.
In the above embodiment of the present invention, in the making step, the vacuum degree of the vacuum curing machine used for 0.04~
0.08MPa, salting period are 15~20 minutes；The vegetable oil used in the making step is palm oil.
Production method of the embodiment of the present invention is simple, the stew in soy sauce trotter made, with fragrance striking the nose, taste is aromatic, flavor is only
Spy is added to the reasonable nourishing food of a variety of ratios, has certain Dietotherapy health effect；Its simple process is answered suitable for promoting
With.
Above embodiment be only preferred embodiments of the present invention will be described, not to the scope of the present invention into
Row limits, and without departing from the spirit of the design of the present invention, those of ordinary skill in the art do technical solution of the present invention
Various changes and improvements out, should fall within the scope of protection determined by the claims of the present invention.
Claims (3)
1. a kind of stew in soy sauce trotter, which is characterized in that be to be made of raw material from the following weight: 80~120 parts of fresh trotter, ginger
2~5 parts of piece, 1~3 part of lemon tablet, 2~5 parts of purple garlic, 3~8 parts of fresh pea, 2~5 parts of elongated capsicum, 8~15 parts of vegetable oil,
3~6 parts of beer, 100~150 parts of bone soup, 10~20 parts of light soy sauce, appropriate refined salt, 2~6 parts of rock sugar, monosodium glutamate 0.5~1
Part, suitable quantity of water, 8~15 parts of seasoning；The seasoning includes the raw material of following weight: 0.3~0.8 part of kaempferia galamga,
1~2 part of fructus amomi, 1~2 part of Yellow Fructus Gardeniae, 0.1~0.3 part of white pepper, 1~2 part of dahurian rose flower, fragrant 0.2~0.4 part of fruit, flaccid knotweed herb
0.2~0.4 part, 0.5~1 part of laurel, 0.2~0.4 part of the root of straight ladybell, 0.1~0.2 part of Agricus blazei；The production of the stew in soy sauce trotter
Method, comprising the following steps:
(1) fresh trotter is chosen, is cleaned, ginger slice, lemon tablet and appropriate refined salt is added to trotter after draining, with vacuum curing machine
It is pickled, pickles good rear blanching to some semi-ripe condition, obtain spare trotter；
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, kaempferia galamga, fructus amomi, Yellow Fructus Gardeniae, white pepper, thorn rose is added
Flower, fragrant fruit, flaccid knotweed herb, laurel, the root of straight ladybell and Agricus blazei, mild fire are fried 20~30 minutes, are taken out and are packed into gauze bag, obtain seasoning packet
It is spare；
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, purple garlic, fresh pea, elongated capsicum stir-frying is added
Perfume (or spice) adds beer, bone soup, light soy sauce, refined salt, rock sugar, monosodium glutamate and suitable quantity of water, is boiled by slow fire, it is spare to obtain soup stock；
(4) by the resulting spare trotter of step (1) and the resulting seasoning packet of step (2), it is put into step (3) resulting soup stock
In, after boiling by intense fire, uses small fire infusion 1~1.5 hour at leisure instead, obtain stew in soy sauce trotter.
2. a kind of production method of stew in soy sauce trotter according to claim 1, which is characterized in that in the step (1), adopt
The vacuum degree of vacuum curing machine is 0.04~0.08MPa, and salting period is 15~20 minutes.
3. a kind of production method of stew in soy sauce trotter according to claim 1, which is characterized in that the step (2) and (3)
In, the vegetable oil used is palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710387117.3A CN108936332A (en) | 2017-05-26 | 2017-05-26 | A kind of stew in soy sauce trotter and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710387117.3A CN108936332A (en) | 2017-05-26 | 2017-05-26 | A kind of stew in soy sauce trotter and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108936332A true CN108936332A (en) | 2018-12-07 |
Family
ID=64494773
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710387117.3A Pending CN108936332A (en) | 2017-05-26 | 2017-05-26 | A kind of stew in soy sauce trotter and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730257A (en) * | 2019-03-09 | 2019-05-10 | 安徽徽食食品有限公司 | A kind of instant type outer-enwraped type pot-stewed fowl trotter and preparation method thereof |
| CN110353241A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261830A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof |
-
2017
- 2017-05-26 CN CN201710387117.3A patent/CN108936332A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261830A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730257A (en) * | 2019-03-09 | 2019-05-10 | 安徽徽食食品有限公司 | A kind of instant type outer-enwraped type pot-stewed fowl trotter and preparation method thereof |
| CN110353241A (en) * | 2019-07-23 | 2019-10-22 | 安徽万礼食品有限责任公司 | A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice |
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Application publication date: 20181207 |