CN111296808A - Muslim bone soup hotpot soup base and preparation method thereof - Google Patents
Muslim bone soup hotpot soup base and preparation method thereof Download PDFInfo
- Publication number
- CN111296808A CN111296808A CN202010226277.1A CN202010226277A CN111296808A CN 111296808 A CN111296808 A CN 111296808A CN 202010226277 A CN202010226277 A CN 202010226277A CN 111296808 A CN111296808 A CN 111296808A
- Authority
- CN
- China
- Prior art keywords
- parts
- bone
- soup
- mass
- muslim
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 93
- 235000014347 soups Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 37
- 235000015278 beef Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000002624 Mespilus germanica Species 0.000 claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 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
- 241000208688 Eucommia Species 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 9
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 9
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 9
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 240000009023 Myrrhis odorata Species 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 240000003889 Piper guineense Species 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 244000295724 Allium chinense Species 0.000 claims abstract description 6
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 6
- 240000007371 Cuscuta campestris Species 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 15
- 235000013547 stew Nutrition 0.000 claims description 15
- 239000003760 tallow Substances 0.000 claims description 12
- 239000008162 cooking oil Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 208000006670 Multiple fractures Diseases 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 244000141218 Alpinia officinarum Species 0.000 description 2
- 210000001185 bone marrow Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a Muslim bone soup hotpot soup base and a preparation method thereof. The Muslim bone soup hotpot soup base comprises the following components in parts by weight: 10 parts of beef bone boiled oil, 5 parts of green Chinese onion, 12 parts of garlic, 5 parts of celery, 12 parts of duck bone boiled oil, 5 parts of ginger, 10 parts of medlar, 5 parts of red date, 12 parts of honeysuckle, 5 parts of lotus seed, 3 parts of anise, 5 parts of eucommia bark, 1 part of Chinese magnoliavine fruit, 5 parts of purslane, 10 parts of hawthorn, 5 parts of dodder, 3 parts of raspberry, 2 parts of herba houttuyniae, 5 parts of pleurotus eryngii, 1 part of pepper powder, 3 parts of chicken essence, 4 parts of salt, 3 parts of soy sauce and 500-1000 parts of clear water. The invention is suitable for halal eating, has rich nutrition, delicious taste and good practical value and popularization value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a Muslim bone soup hotpot soup base and a preparation method thereof.
Background
The chafing dish is a catering mode which is very popular among people in China. The forehead common chafing dish soup base is only suitable for people who do not abstain from eating Chinese and other people. However, most chafing dish soup bases are difficult to satisfy eating requirements of siblings who believe in heuslanchou and the like. For example, chinese patent publication No. CN101040721 discloses a chafing dish soup material, but the whole chafing dish soup material is not prepared by muslims, and it is difficult to satisfy the requirements of the nationalities such as the Hui nationality for the Islamic chafing dish.
In order to enable guests at home and abroad who believe and fall in islamic to enjoy the delicious taste of a hot pot, the invention provides the Muslim bone soup hotpot soup base and the preparation method thereof.
Disclosure of Invention
The invention aims to provide the following advantages: aiming at the problems existing at present, the Muslim bone soup hotpot soup base and the preparation method thereof are provided, in the food material selection process, no food materials are abstaind from pork, lard and the like in the whole process, and meanwhile, the slaughtering of cattle and ducks and the preparation process of the soup base are operated through Muslim, so that the edible requirements of users are well met, and the defects that the hotpot soup base in the prior art cannot meet the edible requirements of Muslim are overcome.
In order to achieve the purpose, the invention adopts the technical scheme that:
the Muslim bone soup hotpot soup base comprises the following components in parts by weight: 10 parts of beef bone boiled oil, 5 parts of green Chinese onion, 12 parts of garlic, 5 parts of celery, 12 parts of duck bone boiled oil, 5 parts of ginger, 10 parts of medlar, 5 parts of red date, 12 parts of honeysuckle, 5 parts of lotus seed, 3 parts of anise, 5 parts of eucommia bark, 1 part of Chinese magnoliavine fruit, 5 parts of purslane, 10 parts of hawthorn, 5 parts of dodder, 3 parts of raspberry, 2 parts of herba houttuyniae, 5 parts of pleurotus eryngii, 1 part of pepper powder, 3 parts of chicken essence, 4 parts of salt, 3 parts of soy sauce and 500-1000 parts of clear water.
The preparation method of the Muslim bone soup hotpot soup base comprises the following steps:
step S1: adding 20 parts by mass of ox bones into 500 parts by mass of water, and decocting the ox bones for 10-20 hours by adopting a stew pan; filtering the beef bones, the minced meat and the minced bone by using filter gauze to obtain beef tallow soup; then, continuously decocting to evaporate water in the beef tallow soup to obtain decocted beef tallow; and (4) putting the boiled beef tallow into a refrigerator for freezing for later use. The purpose of this step lies in, through the mode of decocting ox bone oil, can be abundant utilize the effect of ox bone, contain abundant nutrient composition in the marrow of ox bone moreover, through the mode of decocting ox bone, can boil out bone marrow etc. wherein, can obtain abundant nutrition in the bone soup.
Step S2: adding 30 parts by mass of duck bones into 650 parts by mass of water, adding 5 parts by mass of anise, 10 parts by mass of walnut kernels, 5 parts by mass of angelica dahurica and 3 parts by mass of poria cocos, and decocting the duck bones for 8-15 hours by adopting a stew pan; filtering impurities, broken bones and broken meat by using filter gauze to obtain decocted duck bone oil juice; continuously evaporating the water in the stew pan to obtain duck bone cooking oil; and putting the duck bone decocted oil into a refrigerator for freezing for later use. In the preparation process of the duck bone boiled oil, the duck is slaughtered and operated by a special muslim, duck bones are boiled to obtain duck bone oil, and oil juice rich in nutrition in the duck bones can be fully boiled to obtain rich nutrition in soup bases.
Step S3: adding 500-1000 parts of clear water into a stew pan, adding lotus seeds, star anises, eucommia bark, schisandra chinensis, hawthorn, red dates, medlar, semen cuscutae, raspberry, pleurotus eryngii and herba houttuyniae root into the stew pan according to the set parts by mass, heating the mixture for 4 hours by adopting an electromagnetic oven with the temperature of 600-800 ℃, adding the beef bone cooking oil and the duck bone cooking oil according to the set parts by mass, increasing the temperature of the electromagnetic oven to 1000 ℃, heating the mixture for 1 hour, and then cooling the temperature to 400 ℃; continuously heating the soup bases, and adding ginger, scallion, garlic, celery, purslane and honeysuckle in set parts by weight into the soup bases; and after continuously heating for 5 minutes, adding the pepper powder, the chicken essence, the salt and the soy sauce in the set parts by weight, and stopping heating after heating for 5 minutes, thus obtaining the required Muslim bone soup hotpot soup base. The purpose of this step is: the lotus seed, the star anise, the hawthorn and other ingredients are added into the soup base, so that the nutrition and the taste of the soup base can be adjusted conveniently. And important components are added thereto, such as: the eucommia bark, the schisandra chinensis, the red dates, the medlar, the semen cuscutae, the raspberry and the like are important, and the soup material can contain traditional Chinese medicine components beneficial to human health preservation, so that the soup material has a good health preservation function. And the added fresh taste adjusting raw materials such as garlic, green Chinese onion, ginger and the like have better seasoning effect and are beneficial to obtaining delicious soup and food materials.
Step S4: cooling the soup, sterilizing, and sealing in plastic bag.
Preferably, the bovine bone and the duck bone are slaughtered by Muslim Al\35335and are prepared by Muslim all the way; and in the process of decocting the bone soup, operating and decocting the bone soup through muslims in the whole process to obtain the muslims soup.
Due to the adoption of the technical scheme, the invention has the beneficial effects that:
firstly, the hotpot soup base provided by the invention has the characteristics of rich nutrition and delicious taste. In the processes of food material preparation and soup material preparation, the whole process is prepared by Muslim, completely accords with the production process of Muslim food, and can meet the requirements of nationality such as Hui nationality.
Secondly, adopt edible materials such as duck bone, ox bone to decoct bone oil in this application, have the characteristics that the edible material utilizes fully. The Chinese medicinal components are added into the soup base, so that the soup base has certain medicinal health-preserving value. For example, medlar has the effects of protecting eyes, improving eyesight, enriching blood and reducing high blood pressure, high blood sugar and high blood fat. Anti-aging effect; fructus Rubi has effects in consolidating semen, reducing urination, benefiting liver and kidney, and improving eyesight; the red date has the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves. Therefore, the chafing dish soup base of the application not only can have the chafing dish seasoning effect, but also has certain health preserving efficacy.
Thirdly, the soup base packaging method is beneficial to circulation and use in the market, and the preservation of the soup base is facilitated by adopting a sealing packaging mode, so that the soup base packaging method has good practical value and economic value.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention will be described below, it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.
Example 1:
the Muslim bone soup hotpot soup base comprises the following components in parts by weight: 10 parts of beef bone boiled oil, 5 parts of green Chinese onion, 12 parts of garlic, 5 parts of celery, 12 parts of duck bone boiled oil, 5 parts of ginger, 10 parts of medlar, 5 parts of red date, 12 parts of honeysuckle, 5 parts of lotus seed, 3 parts of anise, 5 parts of eucommia bark, 1 part of Chinese magnoliavine fruit, 5 parts of purslane, 10 parts of hawthorn, 5 parts of dodder, 3 parts of raspberry, 2 parts of herba houttuyniae, 5 parts of pleurotus eryngii, 1 part of pepper powder, 3 parts of chicken essence, 4 parts of salt, 3 parts of soy sauce and 500-1000 parts of clear water.
The preparation method of the Muslim bone soup hotpot soup base comprises the following steps:
step S1: adding 20 parts by mass of ox bones into 500 parts by mass of water, and decocting the ox bones for 10-20 hours by adopting a stew pan; filtering the beef bones, the minced meat and the minced bone by using filter gauze to obtain beef tallow soup; then, continuously decocting to evaporate water in the beef tallow soup to obtain decocted beef tallow; and (4) putting the boiled beef tallow into a refrigerator for freezing for later use. The purpose of this step lies in, through the mode of decocting ox bone oil, can be abundant utilize the effect of ox bone, contain abundant nutrient composition in the marrow of ox bone moreover, through the mode of decocting ox bone, can boil out bone marrow etc. wherein, can obtain abundant nutrition in the bone soup.
Step S2: adding 30 parts by mass of duck bones into 650 parts by mass of water, adding 5 parts by mass of anise, 10 parts by mass of walnut kernels, 5 parts by mass of angelica dahurica and 3 parts by mass of poria cocos, and decocting the duck bones for 8-15 hours by adopting a stew pan; filtering impurities, broken bones and broken meat by using filter gauze to obtain decocted duck bone oil juice; continuously evaporating the water in the stew pan to obtain duck bone cooking oil; and putting the duck bone decocted oil into a refrigerator for freezing for later use. In the preparation process of the duck bone boiled oil, the duck is slaughtered and operated by a special muslim, duck bones are boiled to obtain duck bone oil, and oil juice rich in nutrition in the duck bones can be fully boiled to obtain rich nutrition in soup bases.
Step S3: adding 500-1000 parts of clear water into a stew pan, adding lotus seeds, star anises, eucommia bark, schisandra chinensis, hawthorn, red dates, medlar, semen cuscutae, raspberry, pleurotus eryngii and herba houttuyniae root into the stew pan according to the set parts by mass, heating the mixture for 4 hours by adopting an electromagnetic oven with the temperature of 600-800 ℃, adding the beef bone cooking oil and the duck bone cooking oil according to the set parts by mass, increasing the temperature of the electromagnetic oven to 1000 ℃, heating the mixture for 1 hour, and then cooling the temperature to 400 ℃; continuously heating the soup bases, and adding ginger, scallion, garlic, celery, purslane and honeysuckle in set parts by weight into the soup bases; and after continuously heating for 5 minutes, adding the pepper powder, the chicken essence, the salt and the soy sauce in the set parts by weight, and stopping heating after heating for 5 minutes, thus obtaining the required Muslim bone soup hotpot soup base. The purpose of this step is: the lotus seed, the star anise, the hawthorn and other ingredients are added into the soup base, so that the nutrition and the taste of the soup base can be adjusted conveniently. And important components are added thereto, such as: the eucommia bark, the schisandra chinensis, the red dates, the medlar, the semen cuscutae, the raspberry and the like are important, and the soup material can contain traditional Chinese medicine components beneficial to human health preservation, so that the soup material has a good health preservation function. And the added fresh taste adjusting raw materials such as garlic, green Chinese onion, ginger and the like have better seasoning effect and are beneficial to obtaining delicious soup and food materials.
Step S4: cooling the soup, sterilizing, and sealing in plastic bag.
Preferably, the bovine bone and the duck bone are slaughtered by Muslim Al\35335and are prepared by Muslim all the way; and in the process of decocting the bone soup, operating and decocting the bone soup through muslims in the whole process to obtain the muslims soup.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (3)
1. A Muslim bone soup chafing dish soup material is characterized in that: the composition comprises the following components in parts by mass: 10 parts of beef bone boiled oil, 5 parts of green Chinese onion, 12 parts of garlic, 5 parts of celery, 12 parts of duck bone boiled oil, 5 parts of ginger, 10 parts of medlar, 5 parts of red date, 12 parts of honeysuckle, 5 parts of lotus seed, 3 parts of anise, 5 parts of eucommia bark, 1 part of Chinese magnoliavine fruit, 5 parts of purslane, 10 parts of hawthorn, 5 parts of dodder, 3 parts of raspberry, 2 parts of herba houttuyniae, 5 parts of pleurotus eryngii, 1 part of pepper powder, 3 parts of chicken essence, 4 parts of salt, 3 parts of soy sauce and 500-1000 parts of clear water.
2. The method for preparing Muslim bone soup chafing dish soup base of claim 1, wherein the method comprises the following steps: the method comprises the following steps:
step S1: adding 20 parts by mass of ox bones into 500 parts by mass of water, and decocting the ox bones for 10-20 hours by adopting a stew pan; filtering the beef bones, the minced meat and the minced bone by using filter gauze to obtain beef tallow soup; then, continuously decocting to evaporate water in the beef tallow soup to obtain decocted beef tallow; putting the boiled beef tallow into a refrigerator for freezing for later use;
step S2: adding 30 parts by mass of duck bones into 650 parts by mass of water, adding 5 parts by mass of anise, 10 parts by mass of walnut kernels, 5 parts by mass of angelica dahurica and 3 parts by mass of poria cocos, and decocting the duck bones for 8-15 hours by adopting a stew pan; filtering impurities, broken bones and broken meat by using filter gauze to obtain decocted duck bone oil juice; continuously evaporating the water in the stew pan to obtain duck bone cooking oil; putting the duck bone decocted oil into a refrigerator for freezing for later use;
step S3: adding 500-1000 parts of clear water into a stew pan, adding lotus seeds, star anises, eucommia bark, schisandra chinensis, hawthorn, red dates, medlar, semen cuscutae, raspberry, pleurotus eryngii and herba houttuyniae root into the stew pan according to the set parts by mass, heating the mixture for 4 hours by adopting an electromagnetic oven with the temperature of 600-800 ℃, adding the beef bone cooking oil and the duck bone cooking oil according to the set parts by mass, increasing the temperature of the electromagnetic oven to 1000 ℃, heating the mixture for 1 hour, and then cooling the temperature to 400 ℃; continuously heating the soup bases, and adding ginger, scallion, garlic, celery, purslane and honeysuckle in set parts by weight into the soup bases; after continuously heating for 5 minutes, adding the pepper powder, the chicken essence, the salt and the soy sauce in the set parts by weight, and stopping heating after heating for 5 minutes, so as to obtain the required Muslim bone soup hotpot soup base;
step S4: cooling the soup, sterilizing, and sealing in plastic bag.
3. The method for preparing Muslim bone soup chafing dish soup base of claim 2, wherein the method comprises the following steps: slaughtering the bovine bone and the duck bone through Muslim A\35335and preparing the bovine bone and the duck bone through Muslim in the whole process; and in the process of decocting the bone soup, operating and decocting the bone soup through muslims in the whole process to obtain the muslims soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010226277.1A CN111296808A (en) | 2020-03-27 | 2020-03-27 | Muslim bone soup hotpot soup base and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010226277.1A CN111296808A (en) | 2020-03-27 | 2020-03-27 | Muslim bone soup hotpot soup base and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296808A true CN111296808A (en) | 2020-06-19 |
Family
ID=71147441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010226277.1A Pending CN111296808A (en) | 2020-03-27 | 2020-03-27 | Muslim bone soup hotpot soup base and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296808A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360576A (en) * | 2016-08-26 | 2017-02-01 | 宁夏草原阿妈食品有限公司 | Halal bone soup hotpot soup materials and preparation method thereof |
| CN107334120A (en) * | 2017-07-29 | 2017-11-10 | 贵州省马大姐食品股份有限公司 | A kind of Islamic beef with brown sauce soup stock and its processing method |
| CN108936504A (en) * | 2018-08-27 | 2018-12-07 | 固原市新月食品有限公司 | A kind of preparation method of chafing dish bone soup |
| CN110547424A (en) * | 2018-05-30 | 2019-12-10 | 冯丹 | Bone fresh soup base |
-
2020
- 2020-03-27 CN CN202010226277.1A patent/CN111296808A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360576A (en) * | 2016-08-26 | 2017-02-01 | 宁夏草原阿妈食品有限公司 | Halal bone soup hotpot soup materials and preparation method thereof |
| CN107334120A (en) * | 2017-07-29 | 2017-11-10 | 贵州省马大姐食品股份有限公司 | A kind of Islamic beef with brown sauce soup stock and its processing method |
| CN110547424A (en) * | 2018-05-30 | 2019-12-10 | 冯丹 | Bone fresh soup base |
| CN108936504A (en) * | 2018-08-27 | 2018-12-07 | 固原市新月食品有限公司 | A kind of preparation method of chafing dish bone soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756261B (en) | Method for preparing Pu'er tea beef | |
| CN104489636B (en) | A kind of spicy mushroom minced chicken and preparation method thereof | |
| CN103099237B (en) | Method for processing mushroom-flavor chicken and mushroom-flavor chicken | |
| CN103610100B (en) | A kind of poor cured local flavor goose cured pork and preparation method thereof | |
| CN104286789A (en) | Toona sinensis hotpot condiment and preparation method thereof | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN103719950A (en) | Method for producing medicated food squab soup | |
| CN105724913A (en) | Preparation method of canned grass carp | |
| CN105962309A (en) | Deep sea fish sauce and preparation technology thereof | |
| CN110495568A (en) | A kind of preparation process of spiced beef | |
| CN103610084A (en) | Manufacturing method of marinated beef capable of nourishing spleen and stomach | |
| CN111513281A (en) | Instant ginseng chicken soup and preparation method thereof | |
| KR20140089910A (en) | Retort pouch of chicken organ meat soup adding red ginseng and its manufacturing method | |
| CN107259410B (en) | Processing method of instant loaches | |
| CN102366097A (en) | Medicated fresh dog meat soup base and its preparation method | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch | |
| CN104799184A (en) | Production method of orzo | |
| CN111296808A (en) | Muslim bone soup hotpot soup base and preparation method thereof | |
| CN112931828A (en) | Instant ginseng chicken soup product and preparation method thereof | |
| CN112790351A (en) | Preparation method of cooked crayfish food for rehabilitation | |
| CN111616324A (en) | Processing method and application of crayfish | |
| CN105595230A (en) | Making method for dried tangerine or orange peel and fermented blank bean daces | |
| CN110301586A (en) | A kind of nutritional beef face and preparation method thereof | |
| CN110558487A (en) | leisure instant turtle food and preparation method thereof | |
| KR20200005718A (en) | Manufacturing method of canned crab |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200619 |
|
| RJ01 | Rejection of invention patent application after publication |