CN111296808A - Muslim bone soup hotpot soup base and preparation method thereof - Google Patents

Muslim bone soup hotpot soup base and preparation method thereof Download PDF

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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
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parts
bone
soup
mass
muslim
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CN202010226277.1A
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Chinese (zh)
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刘式东
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Ningxia Prairie Mother Food Ltd
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Ningxia Prairie Mother Food Ltd
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Priority to CN202010226277.1A priority Critical patent/CN111296808A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

Muslim bone soup hotpot soup base and preparation method thereof
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.
CN202010226277.1A 2020-03-27 2020-03-27 Muslim bone soup hotpot soup base and preparation method thereof Pending CN111296808A (en)

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CN202010226277.1A CN111296808A (en) 2020-03-27 2020-03-27 Muslim bone soup hotpot soup base and preparation method thereof

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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

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CN111296808A true CN111296808A (en) 2020-06-19

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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

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