CN112167588A - Sour soup vegetarian chafing dish soup base and preparation method thereof - Google Patents
Sour soup vegetarian chafing dish soup base and preparation method thereof Download PDFInfo
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- CN112167588A CN112167588A CN202010940207.2A CN202010940207A CN112167588A CN 112167588 A CN112167588 A CN 112167588A CN 202010940207 A CN202010940207 A CN 202010940207A CN 112167588 A CN112167588 A CN 112167588A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention provides a sour soup vegetarian hotpot soup base, and relates to the technical field of food seasonings. The feed comprises the following raw materials in parts by weight: 3-4 parts of ginseng, 7-8 parts of astragalus membranaceus, 8-12 parts of angelica sinensis, 8-12 parts of wolfberry fruit, 11-15 parts of Chinese date, 3-4 parts of liquorice, 50-80 parts of broad bean paste, 80-120 parts of tomato sauce, 170 parts of rapeseed oil 130-containing materials, 80-120 parts of fermented glutinous rice juice, 30-40 parts of ginger, 18-22 parts of garlic, 20-30 parts of pickled pepper, 13-17 parts of salt, 3-7 parts of monosodium glutamate, 8-12 parts of pepper, 3-7 parts of white sugar, 2-6 parts of soy sauce, 2-6 parts of vinegar and 8-12 parts of shallot. Meanwhile, the invention also provides a preparation method of the sour soup vegetarian chafing dish soup base. The tomato sauce and the fermented glutinous rice juice are used for modulating sour taste, the sour taste is pure, the tomato sauce and the fermented glutinous rice juice have the effects of tonifying spleen, nourishing stomach and promoting digestion, and meanwhile, 5 parts of traditional Chinese medicines including ginseng, astragalus mongholicus, angelica sinensis, wolfberry fruits, jujube and liquorice are added into the soup base, so that the tomato sauce has the health-care effect and can blend the sour soup fragrance of the soup base.
Description
Technical Field
The invention relates to the field of foods, in particular to a sour soup vegetarian chafing dish soup base and a preparation method thereof.
Background
The chafing dish has a long history in China, is long-flowing in source, is an original food in China, and has various colors and tastes due to different raw materials, different regional dietary habits and other factors. The seafood chafing dish is characterized by comprising famous seafood chafing dishes in Guangdong, chrysanthemum chafing dish in Su Hangzhou area, Yunnan chafing dish, Chongqing, Sichuan spicy chafing dish, Beijing mutton chafing dish and the like, wherein the chafing dish is unique in flavor, appeals to eat and talks about with three or five friends all around, is very pleasant to eat randomly, is named as 'spring wind on seat' in cold winter, is popular with customers, and is particularly suitable for being eaten by men, women, old, young, relatives and friends who live hot chafing dishes around hot air in cold winter, and the people can eat while heating the chafing dish, so that the people have a common talk with arms, have a sloppy feeling, and overflow the hot and harmonious atmosphere, thereby being suitable for the traditional Chinese culture of big reunion.
As is well known, the quality and taste of the chafing dish are mainly determined by the quality and taste of chafing dish soup bases, the region of China is vast, and the tastes loved by people in various regions are different, so that chafing dish soup bases with different tastes appear in the market, wherein sour soup chafing dishes are popular among the people. In modern society, vegetarians are more and more, vegetarians are no longer a religion and a textbook, and the selection of vegetarian food only selects a dietary habit which is beneficial to self health, respects other lives, cares for the environment and conforms to natural rules, so that the vegetarian food gradually becomes a life style conforming to the trend of the times; however, the vegetarian chafing dish soup base is completely used in the preparation process, and the delicious and healthy vegetarian chafing dish soup base to be made becomes a great problem in the catering industry.
Disclosure of Invention
The invention provides a sour soup vegetarian chafing dish soup base and a preparation method thereof, aiming at the technical problems in the prior art.
The technical scheme for solving the technical problems is as follows:
a sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 3-4 parts of ginseng, 7-8 parts of astragalus membranaceus, 8-12 parts of angelica sinensis, 8-12 parts of wolfberry fruit, 11-15 parts of Chinese date, 3-4 parts of liquorice, 50-80 parts of broad bean paste, 80-120 parts of tomato sauce, 170 parts of rapeseed oil 130-containing materials, 80-120 parts of fermented glutinous rice juice, 30-40 parts of ginger, 18-22 parts of garlic, 20-30 parts of pickled pepper, 13-17 parts of salt, 3-7 parts of monosodium glutamate, 8-12 parts of pepper, 3-7 parts of white sugar, 2-6 parts of soy sauce, 2-6 parts of vinegar and 8-12 parts of shallot.
The invention has the beneficial effects that:
the tomato sauce and the fermented glutinous rice juice are used for modulating sour taste, the sour taste is pure, the tomato sauce and the fermented glutinous rice juice have the effects of tonifying spleen, nourishing stomach and promoting digestion, and meanwhile, 5 parts of traditional Chinese medicines including ginseng, astragalus mongholicus, angelica sinensis, wolfberry fruits, jujube and liquorice are added into the soup base, so that the tomato sauce has the health-care effect and can blend the sour soup fragrance of the soup base.
On the basis of the technical scheme, the invention can be further improved as follows.
As one embodiment of the invention, the sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 3 parts of ginseng, 7 parts of astragalus membranaceus, 8 parts of angelica sinensis, 8 parts of wolfberry, 11 parts of Chinese dates, 3 parts of liquorice, 50 parts of broad bean paste, 80 parts of tomato paste, 130 parts of rape oil, 80 parts of fermented glutinous rice juice, 30 parts of ginger, 18 parts of garlic, 20 parts of pickled pepper, 13 parts of salt, 3 parts of monosodium glutamate, 8 parts of pepper, 3 parts of white sugar, 2 parts of soy sauce, 2 parts of vinegar and 8 parts of shallots.
As another embodiment of the invention, the sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 3.5 parts of ginseng, 7.5 parts of astragalus membranaceus, 10 parts of angelica sinensis, 10 parts of wolfberry fruit, 13 parts of Chinese date, 3.5 parts of liquorice, 65 parts of thick broad-bean sauce, 100 parts of tomato sauce, 150 parts of rape oil, 100 parts of fermented glutinous rice juice, 35 parts of ginger, 20 parts of garlic, 25 parts of pickled pepper, 15 parts of salt, 5 parts of monosodium glutamate, 10 parts of pepper, 5 parts of white sugar, 4 parts of soy sauce, 4 parts of vinegar and 10 parts of shallot.
As another embodiment of the invention, the sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 4 parts of ginseng, 8 parts of astragalus membranaceus, 12 parts of angelica sinensis, 12 parts of wolfberry, 15 parts of Chinese dates, 4 parts of liquorice, 80 parts of broad bean paste, 120 parts of tomato paste, 170 parts of vegetable oil, 120 parts of fermented glutinous rice juice, 40 parts of ginger, 22 parts of garlic, 30 parts of pickled peppers, 17 parts of salt, 7 parts of monosodium glutamate, 12 parts of pepper, 7 parts of white sugar, 6 parts of soy sauce, 6 parts of vinegar and 12 parts of shallots.
The invention also provides a method for preparing the sour soup vegetarian chafing dish soup base, which comprises the following steps:
(1) placing the ginseng, the astragalus, the angelica, the medlar, the Chinese date and the liquorice with the formula amount into an earthen pot or a medicine pot, adding water, boiling, decocting for 30-60min, and clarifying 400 ml of liquid medicine;
(2) placing a frying pan on a fire, heating the rapeseed oil with the formula amount below until the rapeseed oil is heated to four degrees, then placing the broad bean paste, the tomato sauce and the pickled pepper with the formula amount, frying, adding the garlic, the bruised ginger and the pepper, frying, adding the fermented glutinous rice juice, the salt and the monosodium glutamate, boiling, and adding 2000 parts of fresh soup with 1500 times of boiling;
(3) adding the liquid medicine obtained in the step (1) into the step (2), and continuously decocting for 10-15min to obtain the traditional Chinese medicine.
Wherein the fresh soup comprises the following raw materials in parts by weight: 80-120 parts of flammulina velutipes, 150-200 parts of cucumbers, 150-200 parts of dried bean curds, 100-130 parts of carrots, 8-12 parts of salt, 20-30 parts of gingers and 500 parts of water starch.
In the invention, the fresh soup is prepared by the following method:
(1) cleaning the vegetables according to the formula amount, separating the flammulina velutipes, shredding the cucumbers and the carrots, and cutting dried bean curds into strips;
(2) blanching the flammulina velutipes in water for a while, fishing out the scalded flammulina velutipes in cold water;
(3) putting clear water into the pot, adding shredded ginger and boiling; then putting the bean curd strips, the needle mushrooms and the carrot shreds according to the formula amount, and boiling for 10-20 min;
(4) adding salt according to the formula amount in the step (3), and pouring water starch for thickening to obtain the starch.
The beneficial effect of adopting the further scheme is that:
the sour soup vegetarian hotpot soup base disclosed by the invention is simple in preparation method, slightly spicy in sour and sour in soup base, aromatic and strong in smell, excellent in taste and capable of meeting the requirements of people on delicious food in smell and taste; and various nutritional ingredients of the vegetables are combined with the traditional Chinese medicine ingredients, so that the health-care food has the effects of tonifying spleen, nourishing stomach, moistening lung, promoting digestion, balancing body pH value, enhancing immunity, delaying senescence and the like, can be eaten all the year round, and is suitable for people of all ages.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
A sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 3 parts of ginseng, 7 parts of astragalus membranaceus, 8 parts of angelica sinensis, 8 parts of wolfberry, 11 parts of Chinese dates, 3 parts of liquorice, 50 parts of broad bean paste, 80 parts of tomato paste, 130 parts of rape oil, 80 parts of fermented glutinous rice juice, 30 parts of ginger, 18 parts of garlic, 20 parts of pickled pepper, 13 parts of salt, 3 parts of monosodium glutamate, 8 parts of pepper, 3 parts of white sugar, 2 parts of soy sauce, 2 parts of vinegar and 8 parts of shallots.
The method for preparing the sour soup vegetarian chafing dish soup base comprises the following steps:
(1) placing the ginseng, the astragalus, the angelica, the medlar, the jujube and the liquorice with the formula amount into an earthen pot or a medicine pot, adding water, boiling, decocting for 30min, and clarifying 300 ml of liquid medicine;
(2) placing a frying pan on a fire, heating the frying pan to four degrees of heat with a formula amount of rape oil, then placing a formula amount of broad bean paste, tomato sauce and pickled pepper for frying, adding garlic, bruised ginger and pepper for frying, adding fermented glutinous rice juice, salt and monosodium glutamate for boiling, and adding 1500 parts of fresh soup for boiling;
(3) adding the liquid medicine obtained in the step (1) into the step (2), and continuing decocting for 10min to obtain the traditional Chinese medicine.
Wherein, the fresh soup is prepared by the following method:
(1) cleaning vegetables according to the formula amount, specifically 80 parts of needle mushroom, 150 parts of cucumber, 150 parts of dried bean curd and 100 parts of carrot, separating the needle mushroom, shredding the cucumber and the carrot, and cutting the dried bean curd into strips;
(2) blanching the flammulina velutipes in water for a while, fishing out the scalded flammulina velutipes in cold water;
(3) putting clean water into the pot, adding 20 parts of shredded ginger and boiling; then putting the bean curd strips, the needle mushrooms and the carrot shreds according to the formula amount, and boiling for 10-20 min;
(4) and (4) adding 8 parts of salt into the step (3), pouring 400 parts of water starch, and thickening to obtain the starch.
Example 2
A sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 3.5 parts of ginseng, 7.5 parts of astragalus membranaceus, 10 parts of angelica sinensis, 10 parts of wolfberry fruit, 13 parts of Chinese date, 3.5 parts of liquorice, 65 parts of thick broad-bean sauce, 100 parts of tomato sauce, 150 parts of rape oil, 100 parts of fermented glutinous rice juice, 35 parts of ginger, 20 parts of garlic, 25 parts of pickled pepper, 15 parts of salt, 5 parts of monosodium glutamate, 10 parts of pepper, 5 parts of white sugar, 4 parts of soy sauce, 4 parts of vinegar and 10 parts of shallot.
The method for preparing the sour soup vegetarian chafing dish soup base comprises the following steps:
(1) placing the ginseng, the astragalus, the angelica, the medlar, the jujube and the liquorice with the formula amount into an earthen pot or a medicine pot, adding water, boiling, decocting for 45min, and clarifying the liquid medicine of 350 ml;
(2) placing a frying pan on a fire, heating the frying pan to four degrees of heat with a formula amount of rape oil, then placing a formula amount of broad bean paste, tomato sauce and pickled pepper for frying, adding garlic, bruised ginger and pepper for frying, adding fermented glutinous rice juice, salt and monosodium glutamate for boiling, and adding 1800 parts of fresh soup for boiling;
(3) adding the liquid medicine obtained in the step (1) into the step (2), and continuing decocting for 12min to obtain the traditional Chinese medicine.
Wherein, the fresh soup is prepared by the following method:
(1) cleaning vegetables according to the formula amount, specifically 100 parts of needle mushroom, 180 parts of cucumber, 180 parts of dried bean curd and 115 parts of carrot, separating the needle mushroom, shredding the cucumber and the carrot, and cutting the dried bean curd into strips;
(2) blanching the flammulina velutipes in water for a while, fishing out the scalded flammulina velutipes in cold water;
(3) putting clean water into the pot, adding 25 parts of shredded ginger and boiling; then putting the bean curd strips, the needle mushrooms and the carrot shreds according to the formula amount, and boiling for 15 min;
(4) and (4) adding 10 parts of salt into the step (3), pouring 450 parts of water starch, and thickening to obtain the starch.
Example 3
A sour soup vegetarian chafing dish soup base comprises the following raw materials in parts by weight: 4 parts of ginseng, 8 parts of astragalus membranaceus, 12 parts of angelica sinensis, 12 parts of wolfberry, 15 parts of Chinese dates, 4 parts of liquorice, 80 parts of broad bean paste, 120 parts of tomato paste, 170 parts of vegetable oil, 120 parts of fermented glutinous rice juice, 40 parts of ginger, 22 parts of garlic, 30 parts of pickled peppers, 17 parts of salt, 7 parts of monosodium glutamate, 12 parts of pepper, 7 parts of white sugar, 6 parts of soy sauce, 6 parts of vinegar and 12 parts of shallots.
The method for preparing the sour soup vegetarian chafing dish soup base comprises the following steps:
(1) placing the ginseng, the astragalus, the angelica, the medlar, the jujube and the liquorice with the formula amount into an earthen pot or a medicine pot, adding water, boiling, decocting for 60min, and clarifying to obtain 400 ml of liquid medicine;
(2) placing a frying pan on a fire, heating the frying pan to four degrees of heat with a formula amount of rape oil, then placing a formula amount of broad bean paste, tomato sauce and pickled pepper for frying, adding garlic, bruised ginger and pepper for frying, adding fermented glutinous rice juice, salt and monosodium glutamate for boiling, and adding 2000 parts of fresh soup for boiling;
(3) adding the liquid medicine obtained in the step (1) into the step (2), and continuously decocting for 15min to obtain the traditional Chinese medicine.
Wherein, the fresh soup is prepared by the following method:
(1) cleaning vegetables according to the formula amount, namely 120 parts of flammulina velutipes, 200 parts of cucumbers, 200 parts of dried bean curds and 130 parts of carrots, separating the flammulina velutipes, shredding the cucumbers and the carrots, and cutting the dried bean curds into strips;
(2) blanching the flammulina velutipes in water for a while, fishing out the scalded flammulina velutipes in cold water;
(3) putting clear water into the pot, adding 30 parts of shredded ginger and boiling; then putting the bean curd strips, the needle mushrooms and the carrot shreds according to the formula amount, and boiling for 20 min;
(4) and (4) adding 12 parts of salt into the step (3), pouring 500 parts of water starch, and thickening to obtain the starch.
Example 4
The physicochemical property detection is carried out on the sour soup vegetarian hotpot soup bases provided by the embodiments 1-3, and the detection indexes comprise: water, edible salt (calculated by NaCl), total acid, acid value, peroxide value and the like, and the detection standard refers to national standards, and the results are shown in a table 1:
1. moisture content: measured according to the method specified in GB/T5009.3.
2. The content of edible salt is as follows: detection was carried out according to the method specified in GB/T12457.
3. Total acids (as lactic acid): detection was carried out according to the method specified in GB 12456.
4. Acid value: measured according to the method specified in GB/T5009.37.
5. Peroxide number: measured according to the method specified in GB/T5009.37.
TABLE 1 index determination and detection data statistics for sour soup base chafing dish
As can be seen from Table 1, the sour soup vegetarian chafing dish soup base provided by the invention meets the requirements in physical and chemical indexes and has high product quality.
And (3) comparing the conventional sour soup base hotpot soup base on the market with the sour soup base hotpot soup base prepared by the invention, and selecting the sour soup base hotpot soup base with the sour soup base in the same evening at 6: 00-10: 00, 100 people of 15-60 years old guarantee the same food material types and the same dishes, and are divided into an experimental group and a control group, wherein each group has 50 pots, and the food materials are scored after being tasted and respectively scored in the aspects of color, aroma and taste, wherein the scoring standards are shown in the following table 2:
the specific scoring results are shown in table 3 below:
as can be seen from the above table, there is no significant difference in the distribution of each basic index between the experimental group and the control group.
Meanwhile, the above experimental results show that: the sour soup vegetarian hotpot soup base is obviously superior to the similar hotpot soup base sold in the market in aspects of color, flavor, taste and the like.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The sour soup vegetarian chafing dish soup base is characterized by comprising the following raw materials in parts by weight: 3-4 parts of ginseng, 7-8 parts of astragalus membranaceus, 8-12 parts of angelica sinensis, 8-12 parts of wolfberry, 11-15 parts of Chinese date, 3-4 parts of liquorice, 50-80 parts of thick broad-bean sauce, 80-120 parts of tomato sauce, 170 parts of rapeseed oil 130-containing materials, 80-120 parts of fermented glutinous rice juice, 30-40 parts of ginger, 18-22 parts of garlic, 20-30 parts of pickled pepper, 13-17 parts of salt, 3-7 parts of monosodium glutamate, 8-12 parts of pepper, 3-7 parts of white sugar, 2-6 parts of soy sauce, 2-6 parts of vinegar and 8-12 parts of shallot.
2. The sour soup base chafing dish soup base according to claim 1, characterized by comprising the following raw materials in parts by weight: 3 parts of ginseng, 7 parts of astragalus membranaceus, 8 parts of angelica sinensis, 8 parts of wolfberry, 11 parts of Chinese dates, 3 parts of liquorice, 50 parts of broad bean paste, 80 parts of tomato paste, 130 parts of rape oil, 80 parts of fermented glutinous rice juice, 30 parts of ginger, 18 parts of garlic, 20 parts of pickled pepper, 13 parts of salt, 3 parts of monosodium glutamate, 8 parts of pepper, 3 parts of white sugar, 2 parts of soy sauce, 2 parts of vinegar and 8 parts of shallots.
3. The sour soup base chafing dish soup base according to claim 1, characterized by comprising the following raw materials in parts by weight: 3.5 parts of ginseng, 7.5 parts of astragalus membranaceus, 10 parts of angelica sinensis, 10 parts of wolfberry fruit, 13 parts of Chinese date, 3.5 parts of liquorice, 65 parts of thick broad-bean sauce, 100 parts of tomato sauce, 150 parts of rape oil, 100 parts of fermented glutinous rice juice, 35 parts of ginger, 20 parts of garlic, 25 parts of pickled pepper, 15 parts of salt, 5 parts of monosodium glutamate, 10 parts of pepper, 5 parts of white sugar, 4 parts of soy sauce, 4 parts of vinegar and 10 parts of shallot.
4. The sour soup base chafing dish soup base according to claim 1, characterized by comprising the following raw materials in parts by weight: 4 parts of ginseng, 8 parts of astragalus membranaceus, 12 parts of angelica sinensis, 12 parts of wolfberry, 15 parts of Chinese dates, 4 parts of liquorice, 80 parts of broad bean paste, 120 parts of tomato paste, 170 parts of vegetable oil, 120 parts of fermented glutinous rice juice, 40 parts of ginger, 22 parts of garlic, 30 parts of pickled peppers, 17 parts of salt, 7 parts of monosodium glutamate, 12 parts of pepper, 7 parts of white sugar, 6 parts of soy sauce, 6 parts of vinegar and 12 parts of shallots.
5. A method for preparing the sour soup base chafing dish soup base of any one of claims 1-4, which is prepared by the following steps:
(1) placing the ginseng, the astragalus, the angelica, the medlar, the Chinese date and the liquorice with the formula amount into an earthen pot or a medicine pot, adding water, boiling, decocting for 30-60min, and clarifying 400 ml of liquid medicine;
(2) placing a frying pan on a fire, heating the rapeseed oil with the formula amount below until the rapeseed oil is heated to four degrees, then placing the broad bean paste, the tomato sauce and the pickled pepper with the formula amount, frying, adding the garlic, the bruised ginger and the pepper, frying, adding the fermented glutinous rice juice, the salt and the monosodium glutamate, boiling, and adding 2000 parts of fresh soup with 1500 times of boiling;
(3) adding the liquid medicine obtained in the step (1) into the step (2), and continuously decocting for 10-15min to obtain the traditional Chinese medicine.
6. The method for preparing sour soup base chafing dish soup base according to claim 5, wherein the fresh soup comprises the following raw materials by weight: 80-120 parts of flammulina velutipes, 150-200 parts of cucumbers, 150-200 parts of dried bean curds, 100-130 parts of carrots, 8-12 parts of salt, 20-30 parts of gingers and 500 parts of water starch.
7. The method for preparing sour soup vegetarian chafing dish soup base according to claim 6, wherein the fresh soup is prepared by the following method:
(1) cleaning the vegetables according to the formula amount, separating the flammulina velutipes, shredding the cucumbers and the carrots, and cutting dried bean curds into strips;
(2) blanching the flammulina velutipes in water for a while, fishing out the scalded flammulina velutipes in cold water;
(3) putting clear water into the pot, adding shredded ginger and boiling; then putting the bean curd strips, the needle mushrooms and the carrot shreds according to the formula amount, and boiling for 10-20 min;
(4) adding salt according to the formula amount in the step (3), and pouring water starch for thickening to obtain the starch.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
| CN108201117A (en) * | 2016-12-17 | 2018-06-26 | 庄孝荣 | Sour soup of fire pot material |
| CN111053219A (en) * | 2018-10-16 | 2020-04-24 | 贵州乡下妹食品有限公司 | Preparation method of tomato sour soup hotpot |
-
2020
- 2020-09-09 CN CN202010940207.2A patent/CN112167588A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
| CN108201117A (en) * | 2016-12-17 | 2018-06-26 | 庄孝荣 | Sour soup of fire pot material |
| CN111053219A (en) * | 2018-10-16 | 2020-04-24 | 贵州乡下妹食品有限公司 | Preparation method of tomato sour soup hotpot |
Non-Patent Citations (1)
| Title |
|---|
| 詹丽娟: "《汤膳养生堂1000例》", 31 January 2013 * |
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