CN108991467A - A kind of preparation method of halogen soup - Google Patents
A kind of preparation method of halogen soup Download PDFInfo
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- CN108991467A CN108991467A CN201810855724.2A CN201810855724A CN108991467A CN 108991467 A CN108991467 A CN 108991467A CN 201810855724 A CN201810855724 A CN 201810855724A CN 108991467 A CN108991467 A CN 108991467A
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Abstract
The invention discloses a kind of preparation methods of halogen soup, the preparation method of the halogen soup includes the preparation of prefabricated soup, the preparation of fried sugar solution, the preparation of fragrance powder and composite material powder, after the completion of above-mentioned preparation, by obtained prefabricated soup, fried sugar solution, fragrance powder, composite material powder is mixed with corresponding ratio with suitable technique, and it is boiled, to obtain halogen soup, halogen soup prepared by the embodiment of the present invention, it ensure that the nutrition of halogen soup, with unique lotus rhizome flavor, color is light brown, mouthfeel is crisp and refreshing, pungent is long, fresh and sweet saline taste is soft, the room temperature lower shelf-life reaches June or more, and other harmful organic matters will not be generated, it ensure that the safety of food.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of halogen soup.
Background technique
In food processing field, usually have it is pan-fried, fry, fry, boiling, steaming, and halogen is a kind of to stablize the dense of mouthfeel by having
Juice prepares the process of food.Halogen soup is the most important auxiliary material for preparing pot-stewed meat or fowl, is the early-stage preparations done to prepare pot-stewed meat or fowl,
Wherein, tanning soup-stock is a kind of preparation method of halogen soup.The halogen soup of tanning, delicious, nutritional ingredient is comprehensive, but in tanning
In the process, other organic matters being harmful to the human body are easy to produce.Therefore, it is necessary to the preparation method progress to halogen soup and its spiced and stewed food
It improves.
Summary of the invention
The purpose of the embodiment of the present invention is that providing a kind of preparation method of halogen soup, traditional halogen soup preparation method is improved, is mentioned
The trophism and safety of high halogen soup.
A kind of preparation method of halogen soup is provided according to the present invention, which comprises
Step 101, water is placed in bucket, it is boiled；Then in the bucket be added cleaning after using the quality of water as radix
The Sanhuang chicken of 20-40%, 20-40% half duck, 20-40% pig cylinder bone, then be added in the bucket using the quality of water as base
The pure cereal wine of the ginger of several 3-5%, 3-5% is cooked 3-4 hours with open fire；Blood foam and continuous benefit are salvaged during cooking
Water keeps the liquid level in bucket always more than solid-state food materials；The soup boiled in the bucket was carried out with 80 mesh stainless steel filtering nets
Filter, obtains prefabricated soup；
Step 102, white sugar is put into pot, is added in the white sugar using the quality of white sugar as the food of the 5-10% of radix
With oil, pot is placed on electromagnetic oven, setting electromagnetic oven temperature is 160-180 DEG C, is heated to the white sugar, the mistake of heating
White sugar is stirred continuously in journey；When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, continues to fry
When making the white sugar color intensification into pot and smoldering, addition and white sugar phase homogenous quantities, 100 DEG C of water, and continue to stir, obtain fried sugar
Solution；
Step 103, by spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%,
Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galanga 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-
7%, white pepper 2-5% after mixing, is ground, and obtains fragrance powder；Above-mentioned percentage is using fragrance powder mixture as radix
Mass percent；
Step 104, white sugar, salt are mixed with the ratio of 15:5, obtains composite material powder；
Step 105, it takes prefabricated soup and is heated to 100 DEG C, using the quality of prefabricated soup as radix, be added in the prefabricated soup
Composite material powder 10%, fragrance 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, white wine 2%, fried sugar solution 5.7%, tanning
It after 1h, is filtered with 80 mesh filter screens, is again heated to boiling, after keeping boiling 5min, the place for being put in aeration-drying is cooled to 10-25
DEG C, obtain halogen soup.
The preparation method of the halogen soup includes the system of prefabricated soup it can be seen from the technical solution of the embodiments of the present invention
Standby, fried sugar solution preparation, the preparation of fragrance powder and composite material powder will be obtained prefabricated after the completion of above-mentioned preparation
Soup, fried sugar solution, fragrance powder, composite material powder are mixed with suitable technique with corresponding ratio, and are boiled, thus
To halogen soup, halogen soup prepared by the embodiment of the present invention ensure that the nutrition of halogen soup, have unique lotus rhizome flavor, color
Light brown, mouthfeel is crisp and refreshing, and pungent is long, and fresh and sweet saline taste is soft, and the room temperature lower shelf-life reaches June or more, and will not generate other
Harmful organic matter ensure that the safety of food.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.
Fig. 1 is the halogen soup preparation method simple process schematic diagram of the embodiment of the present invention 1；
Specific embodiment
Those skilled in the art of the present technique are appreciated that unless expressly stated, singular " one " used herein, " one
It is a ", " described " and "the" may also comprise plural form.It is to be further understood that being arranged used in specification of the invention
Diction " comprising " refers to that there are the feature, integer, step, operation, components, but it is not excluded that in the presence of or addition it is one or more
Other features, integer, step, operation, component.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, all terms used herein (including technology art
Language and scientific term) there is meaning identical with the general understanding of those of ordinary skill in fields of the present invention.Should also
Understand, those terms such as defined in the general dictionary, which should be understood that, to be had and the meaning in the context of the prior art
The consistent meaning of justice, and unless defined as here, it will not be explained in an idealized or overly formal meaning.
In order to facilitate understanding of embodiments of the present invention, embodiments of the present invention are described below in detail, by reference to attached drawing
The embodiment of description is exemplary, and for explaining only the invention, and is not construed as limiting the claims.Below with reference to
The present invention will be further described for specific embodiment.
Embodiment 1
A kind of preparation method of halogen soup is present embodiments provided, the preparation method includes the following steps:
Step 101, water is placed in bucket, it is boiled；Then in the bucket be added cleaning after using the quality of water as radix
The Sanhuang chicken of 20-40%, 20-40% half duck, 20-40% pig cylinder bone, cooked 5-10 hours with open fire；Again in the bucket
It is added using the quality of water as the ginger of the 3-5% of radix, the pure cereal wine of 3-5%, is cooked 3-4 hours with open fire；During cooking
Blood foam and continuous moisturizing are salvaged, the liquid level in holding bucket is always more than solid-state food materials；With 80 mesh stainless steel filtering nets to described
The soup boiled in bucket is filtered, and obtains prefabricated soup.
When carrying out ingredient in this step, the container is preferably stainless steel material.Here cooking is big under normal conditions
Fire or vigorous fire cook, and boil, and refer to that small fire boils under normal conditions.
Step 102, white sugar is put into pot, is added in the white sugar using the quality of white sugar as the food of the 5-10% of radix
With oil, pot is placed on electromagnetic oven, setting electromagnetic oven temperature is 160-180 DEG C, is heated to the white sugar, the mistake of heating
White sugar is stirred continuously in journey；When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, continues to fry
When making the white sugar color intensification into pot and smoldering, addition and white sugar phase homogenous quantities, 100 DEG C of water, and continue to stir, obtain fried sugar
Solution.
Step 103, by spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%,
Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galanga 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-
7%, white pepper 2-5% after mixing, is ground, and obtains fragrance powder；Above-mentioned percentage is using fragrance powder mixture as radix
Mass percent；
By spiceleaf 0.96%, S. haematocheir 4.56%, cloves 4.40%, the root of Dahurain angelica 7.48%, murraya paniculataJack 3.39%, Radix Glycyrrhizae
6.66%, fennel seeds 7.79%, galanga 38.50%, kaempferia galamga 6.82%, white bandit 8.14%, tsaoko 5.80%, fragrant sand 3.30%,
White pepper 2.20% after mixing, is ground, and fragrance powder is obtained；Above-mentioned percentage is using fragrance powder mixture as the matter of radix
Measure percentage.
Step 104, white sugar, salt are mixed with the ratio of 15:5, obtains composite material powder.
In this step, monosodium glutamate, and/or chickens' extract composition can also be increased in the composite material powder, it is preferred that when including taste
When essence and chickens' extract composition, mass ratio is white sugar: salt: monosodium glutamate: chickens' extract=15:5:3:2.Here monosodium glutamate and chickens' extract is common
Seasoning, for enhancing delicate flavour.
Step 105, it takes prefabricated soup and is heated to 100 DEG C, using the quality of prefabricated soup as radix, be added in the prefabricated soup
Composite material powder 10%, fragrance 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, white wine 2%, fried sugar solution 5.7%, tanning
It after 1h, is filtered with 80 mesh filter screens, is again heated to boiling, after keeping boiling 5min, the place for being put in aeration-drying is cooled to 10-25
DEG C, obtain halogen soup.White wine in this step is preferably pure cereal wine, concentration 30-50%voL, chooses 45%voL's in the present embodiment
Pure cereal wine.By halogen soup prepared by the above method, the nutrition of halogen soup ensure that, and it is harmful organic to generate other
Object ensure that the safety of food.This halogen soup color, smell and taste are all good, and flavor is dense, and coloring effect is good, rich in taste, and meet makes for a long time
It is required that.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Sanhuang chicken being added is 20% using the quality of water as radix, and half duck is 40%, pig cylinder bone
It is 40%；The ginger being added is using the quality of water as the 3% of radix, and pure cereal wine is 3%.
The edible oil being added in step 102 is using the quality of white sugar as the 5% of radix.
Composition in step 103 are as follows: using last resulting fragrance powder mixture as radix, spiceleaf 0.5%, S. haematocheir 8%,
Cloves 3%, the root of Dahurain angelica 5%, murraya paniculataJack 5%, Radix Glycyrrhizae 10%, fennel seeds 10%, galanga 21%, kaempferia galamga 7.5%, white bandit 15%, grass
Fruit 3%, fragrant sand 7%, white pepper 5%.
Embodiment 3
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Sanhuang chicken being added is 40% using the quality of water as radix, and half duck is 20%, pig cylinder bone
It is 20%；The ginger being added is using the quality of water as the 5% of radix, and pure cereal wine is 5%.
The edible oil being added in step 102 is using the quality of white sugar as the 10% of radix.
Composition in step 103 are as follows: using last resulting fragrance powder mixture as radix, spiceleaf 1.5%, S. haematocheir 3%,
Cloves 7%, the root of Dahurain angelica 15%, murraya paniculataJack 2%, Radix Glycyrrhizae 5%, fennel seeds 5%, galanga 40%, kaempferia galamga 5%, white bandit 5%, tsaoko
3.5%, fragrant sand 3%, white pepper 5%.
Embodiment 4
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Sanhuang chicken being added is 30% using the quality of water as radix, and half duck is 35%, pig cylinder bone
It is 30%；The ginger being added is using the quality of water as the 5% of radix, and pure cereal wine is 5%.
The edible oil being added in step 102 is using the quality of white sugar as the 7% of radix.
Composition in step 103 are as follows: using last resulting fragrance powder mixture as radix, spiceleaf 0.96%, S. haematocheir
4.56%, cloves 4.40%, the root of Dahurain angelica 7.48%, murraya paniculataJack 3.39%, Radix Glycyrrhizae 6.66%, fennel seeds 7.79%, galanga 31.6%,
Kaempferia galamga 10.00%, white bandit 8.14%, tsaoko 5.80%, fragrant sand 7.00%, white pepper 2.22%.
Claims (3)
1. a kind of preparation method of halogen soup, which is characterized in that the described method includes:
Step 101, water is placed in bucket, it is boiled；Then in the bucket be added cleaning after using the quality of water as the 20- of radix
40% Sanhuang chicken, 20-40% half duck, 20-40% pig cylinder bone, then be added in the bucket using the quality of water as the 3- of radix
The pure cereal wine of 5% ginger, 3-5% is cooked 3-4 hours with high fire or vigorous fire；Blood foam and continuous benefit are salvaged during cooking
Water keeps the liquid level in bucket always more than solid-state food materials；The soup boiled in the bucket was carried out with 80 mesh stainless steel filtering nets
Filter, obtains prefabricated soup；
Step 102, white sugar is put into pot, is added in the white sugar using the quality of white sugar as the edible of the 5-10% of radix
Pot is placed on electromagnetic oven by oil, and setting electromagnetic oven temperature is 160-180 DEG C, is heated to the white sugar, the process of heating
In be stirred continuously white sugar；When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, continues frying
When white sugar color into pot is deepened and smolders, addition and white sugar phase homogenous quantities, 100 DEG C of water, and continue to stir, it is molten to obtain fried sugar
Liquid；
Step 103, by spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae
It is 5-10%, fennel seeds 5-10%, galanga 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white
Pepper 2-5% after mixing, is ground, and fragrance powder is obtained；Above-mentioned percentage is using fragrance powder mixture as the quality of radix
Percentage；
Step 104, white sugar, salt are mixed with the ratio of 15:5, obtains composite material powder；
Step 105, it takes prefabricated soup and is heated to 100 DEG C, using the quality of prefabricated soup as radix, be added in the prefabricated soup compound
Feed powder 10%, fragrance 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, the pure cereal wine 2% that concentration is 30-50%vol, sugar
Color solution 5.7% after small fire boils 1h, is filtered with 80 mesh filter screens, is again heated to boiling, after keeping boiling 5min, is put in ventilation
Dry place is cooled to 10-25 DEG C, obtains halogen soup.
2. a kind of preparation method of halogen soup according to claim 1, it is characterised in that: carry out ingredient in the step 101
When, the container is preferably stainless steel material, the cooking in step 101, it is cooked under normal conditions for high fire or vigorous fire, and endure
System refers to that small fire boils under normal conditions.
3. a kind of preparation method of halogen soup according to claim 1, it is characterised in that:, can also be in the step 104
Increase monosodium glutamate, and/or chickens' extract composition in the composite material powder, it is preferred that when comprising monosodium glutamate and when chickens' extract composition, mass ratio is white
Sugar: salt: monosodium glutamate: chickens' extract=15:5:3:2, monosodium glutamate and chickens' extract here is common seasoning, for enhancing delicate flavour.
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| CN201810855724.2A CN108991467A (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of halogen soup |
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| CN201810855724.2A CN108991467A (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of halogen soup |
| CN201510408315.4A CN105029537B (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of the preparation method and halogen lotus root of halogen soup |
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| CN201810855724.2A Pending CN108991467A (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of halogen soup |
| CN201510408315.4A Active CN105029537B (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of the preparation method and halogen lotus root of halogen soup |
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| CN112971045A (en) * | 2021-04-22 | 2021-06-18 | 周丹 | Marinating powder and method for making marinated chicken feet by using same |
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| CN106213306A (en) * | 2016-07-27 | 2016-12-14 | 河南省淇县永达食业有限公司 | A kind of manufacture method of Rhizoma Nelumbinis slice Corium Gallus domesticus quick-frozen conditioning goods |
| CN106235128A (en) * | 2016-07-30 | 2016-12-21 | 赖明香 | A kind of method of stew in soy sauce Rhizoma Nelumbinis |
| CN106262616A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of duck meat Seasoning gravy and preparation method thereof |
| CN107149125A (en) * | 2017-05-17 | 2017-09-12 | 张维秀 | A kind of peppery juice halogen lotus root complete feed and preparation method thereof |
| CN109259589B (en) * | 2018-08-08 | 2023-12-29 | 中瑞福宁机器人（沈阳）有限公司 | Device and method for boiling soup |
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| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
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| KR100970600B1 (en) * | 2008-01-02 | 2010-07-16 | 대구한의대학교산학협력단 | The manufacturing method of a lotus root snack, and the snack |
| CN102356886B (en) * | 2011-09-20 | 2013-04-24 | 新郑市鸿源鸭业养殖有限公司 | Preparation method for sauced duck meat |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN104381938B (en) * | 2014-11-05 | 2016-05-04 | 湖北周黑鸭食品工业园有限公司 | A kind of halogen material and method of processing sea-tangle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
| CN104719823A (en) * | 2015-02-06 | 2015-06-24 | 宁波高新区零零七工业设计有限公司 | Brine and preparation method of brine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971045A (en) * | 2021-04-22 | 2021-06-18 | 周丹 | Marinating powder and method for making marinated chicken feet by using same |
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| CN109123316B (en) | 2022-02-11 |
| CN105029537A (en) | 2015-11-11 |
| CN109123316A (en) | 2019-01-04 |
| CN105029537B (en) | 2018-09-25 |
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