CN112790350A - Preparation process of Tai type Dongyinggong soup - Google Patents
Preparation process of Tai type Dongyinggong soup Download PDFInfo
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- CN112790350A CN112790350A CN202110104634.1A CN202110104634A CN112790350A CN 112790350 A CN112790350 A CN 112790350A CN 202110104634 A CN202110104634 A CN 202110104634A CN 112790350 A CN112790350 A CN 112790350A
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- soup
- lemon
- dongyinggong
- tai
- taste
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- 235000014347 soups Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 235000019640 taste Nutrition 0.000 claims abstract description 28
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 25
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 25
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000238557 Decapoda Species 0.000 claims abstract description 17
- 244000166675 Cymbopogon nardus Species 0.000 claims abstract description 13
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 244000183685 Citrus aurantium Species 0.000 claims abstract description 8
- 235000007716 Citrus aurantium Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 241001105098 Angelica keiskei Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 5
- 239000002994 raw material Substances 0.000 claims 2
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 13
- 238000009835 boiling Methods 0.000 abstract description 9
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 240000006794 Volvariella volvacea Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 244000062241 Kaempferia galanga Species 0.000 description 2
- 235000013421 Kaempferia galanga Nutrition 0.000 description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 241000159443 Myrcia Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000020197 coconut milk Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019604 hot taste sensations Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000021259 spicy food Nutrition 0.000 description 2
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019617 piquancy Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation process of Tai type Dongyinggong soup, which comprises the following steps: step one, adding shrimp heads, vegetable citronella, lemon leaves and south gingers into the soup-stock, boiling the mixture for 30 minutes, step two, adding chili paste, tomato sauce, millet spicy smashed sour and zhi, boiling, step three, adding fish sauce, chicken powder, monosodium glutamate and white pepper, and after proper seasoning salt is obtained, step four, adding sour orange water and lemon water for seasoning, thus obtaining the winter-yin soup with strong fragrance. The invention adopts soup-stock prawn for boiling, and combines the flavoring of citronella, lemon, tomato sauce and the like, so that the winter-yin soup has strong taste and sweet taste.
Description
Technical Field
The invention belongs to the technical field of food cooking, and particularly relates to a cooking method of a Dongyinggong soup.
Background
The Dongyinggong soup is a distinctive sour and hot soup product of Thailand and Laos. Also called Dongyi decoction, is very common in Thailand. The main food materials include lemon leaf, citronella, shrimp, etc.
The traditional DongyingGong soup comprises 1.5 spoons of DongyingGong sauce, fresh prawn, fresh straw mushroom, galangal, lemongrass, green lemon, mint leaf, myrcia, red pepper, fish sauce, olive oil, coconut milk and a little salt. The manufacturing steps are as follows: 1. cleaning shrimp and straw mushroom, cleaning red pepper, citronella and galangal, cutting into pieces, and slicing green lemon; 2. taking out the oil pan, putting the prawns into olive oil, and frying until the prawns are pink; 3. adding 6 cups of water into an original pot, adding 1 spoon of salt and two spoons of coconut milk, putting the shredded citronella, the shredded red pepper, the green lemon slices, the mint leaves and the myrcia into the water, and boiling; 4. putting straw mushrooms, boiling for 3-4 minutes with slow fire, adding fish sauce and fresh lemon juice for seasoning, taking out of a pot, and then putting the pot in a refrigerator for 3-4 minutes.
The method needs to adopt special sauce materials for matching, the sauce materials are key to the taste, and the taste of the winter-yin-success soup is poor due to improper sauce materials.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a preparation process of Taiwan Dongyinggong soup, which is characterized in that soup-stock prawns are boiled and then seasoned by combining citronella, lemon, tomato sauce and the like, so that the Dongyinggong soup is delicious and sweet in taste.
In order to achieve the above object, the technical solution of the present invention is as follows.
A preparation process of Tai type Dongyinggong soup is characterized by comprising the following steps:
step one, adding shrimp heads, vegetable citronella, lemon leaves and ginger into the soup stock, decocting for 30 minutes,
step two, adding the pimento paste, the tomato sauce and the capsicum frutescens and the angelica keiskei to boil,
step three, adding fish sauce, chicken powder, monosodium glutamate and white pepper, after the proper seasoning salt,
and step four, adding sour orange water and lemon water for seasoning, and determining whether the taste is sour and hot and the taste is suitable, so that the winter-yin-invigorating soup with strong fragrance can be prepared.
In the method, the dosage of each component is as follows:
soup stock, 40000 g;
1000g of shrimp heads;
citronella, 3000 g;
lemon leaf, 150 g;
1000g of south ginger;
1000g of capsicum paste;
tomato sauce, 1000 g;
tomato sauce, 500 g;
200g of acid and radix angelicae;
1200g of fish sauce;
300g of chicken powder;
100g of monosodium glutamate;
white pepper, 100 g;
1200g of sour orange water;
lemon water, 500 g.
The materials of the method also comprise 1000g of tomatoes and 500g of caraway; the tomatoes are added into the soup stock, and the caraway is added in the fourth step.
The radix angelicae adopts imported Thailand radix angelicae sauce.
The white pepper is white pepper powder.
The method uses the materials which also comprise the capsicum frutescens, and the dosage of the capsicum frutescens is adjusted according to the taste of each person.
The invention adopts the soup-stock prawn to boil, and the taste in the soup is fully combined with the delicate flavor of the prawn, the acidity of the lemon leaves and the peppery taste of the ginger after boiling; the taste is adjusted by combining the flavoring of citronella, lemon, tomato sauce and the like, so that the characteristics of freshness and fragrance are further exerted, and the winter-yin soup is strong in taste and sweet in taste; adding fish sauce, chicken powder, monosodium glutamate and white pepper to adjust taste, and adding sour orange water and lemon water to adjust sour and hot taste. The prepared Dongyinggong soup has strong taste, and good taste, and has good fragrance.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention discloses a manufacturing process of Tai type Dongyinggong soup, which comprises the following steps:
step one, adding 1000g of shrimp heads, 3000g of vegetable citronella, 150g of lemon leaves, 1000g of ginger and 1000g of tomatoes into 40000g of soup-stock, decocting for 30 minutes,
step two, adding 1000g of chili paste, 1000g of tomato sauce, 500g of tomato sauce, a proper amount of capsicum frutescens and 200g of sour radix angelicae, boiling, and boiling until the soup is boiled;
step three, adding 1200g of fish sauce, 300g of chicken powder, 100g of monosodium glutamate and 100g of white pepper powder, after proper saltiness of seasoning,
and step four, adding 1200g of sour orange water, 500g of lemon water and 500g of caraway for seasoning, and determining whether the taste is sour, hot and agreeable to the taste, so as to obtain the winter yin Gong soup with strong fragrance.
The radix angelicae adopts imported Thailand radix angelicae sauce.
The dosage of the capsicum frutescens is adjusted according to the taste of each person, and more people who like peppery can be added. People who do not eat spicy food can not eat the spicy food.
In a word, the powder is boiled by the soup-stock prawns, and the taste of the soup is fully combined with the delicate flavor of the prawns, the acidity of the lemon leaves and the piquancy of the ginger after the boiling; the taste is adjusted by combining the flavoring of citronella, lemon, tomato sauce and the like, so that the characteristics of freshness and fragrance are further exerted, and the winter-yin soup is strong in taste and sweet in taste; adding fish sauce, chicken powder, monosodium glutamate and white pepper to adjust taste, and adding sour orange water and lemon water to adjust sour and hot taste. The prepared Dongyinggong soup has strong taste, and good taste, and has good fragrance.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A preparation process of Tai type Dongyinggong soup is characterized by comprising the following steps:
step one, adding shrimp heads, vegetable citronella, lemon leaves and ginger into the soup stock, decocting for 30 minutes,
step two, adding the pimento paste, the tomato sauce and the capsicum frutescens and the angelica keiskei to boil,
step three, adding fish sauce, chicken powder, monosodium glutamate and white pepper, after the proper seasoning salt,
and step four, adding sour orange water and lemon water for seasoning, and determining whether the taste is sour and hot and the taste is suitable, so that the winter-yin-invigorating soup with strong fragrance can be prepared.
2. The preparation process of Tai type DongyingGong Tang as claimed in claim 1, wherein the process comprises the following steps:
soup stock, 40000 g;
1000g of shrimp heads;
citronella, 3000 g;
lemon leaf, 150 g;
1000g of south ginger;
1000g of capsicum paste;
tomato sauce, 1000 g;
tomato sauce, 500 g;
200g of acid and radix angelicae;
1200g of fish sauce;
300g of chicken powder;
100g of monosodium glutamate;
white pepper, 100 g;
1200g of sour orange water;
lemon water, 500 g.
3. A manufacturing process of tai-type dongyong decoction according to claim 2, wherein the raw materials used in the process further comprise 2 jin of tomatoes and 1 jin of caraway; the tomatoes are added into the soup stock, and the caraway is added in the fourth step.
4. The manufacturing process of the tai-type decoction for decoction of winter yin of claim 1, wherein the radix angelicae is prepared from radix angelicae sauce imported from thailand.
5. A Tai-type DongyingGong soup as claimed in claim 1, wherein the white pepper is white pepper powder.
6. The process for preparing Tai-type Dongyinggong Tang in claim 1, wherein the raw materials further comprise fructus Capsici, and the amount of fructus Capsici is adjusted according to the taste of each person.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110104634.1A CN112790350A (en) | 2021-01-26 | 2021-01-26 | Preparation process of Tai type Dongyinggong soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110104634.1A CN112790350A (en) | 2021-01-26 | 2021-01-26 | Preparation process of Tai type Dongyinggong soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112790350A true CN112790350A (en) | 2021-05-14 |
Family
ID=75811876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110104634.1A Pending CN112790350A (en) | 2021-01-26 | 2021-01-26 | Preparation process of Tai type Dongyinggong soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112790350A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397139A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | Seasoning, preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616816A (en) * | 2017-02-13 | 2017-05-10 | 方轶恒 | Thailand-style sour and hot hot-pot condiment and preparation method thereof |
| CN108685079A (en) * | 2017-04-03 | 2018-10-23 | 佛山市和上贸易有限公司 | A kind of winter good deeds done in secret soup stock and its preparation process |
| CN110089714A (en) * | 2018-01-30 | 2019-08-06 | 陈会梅 | A kind of preparation method of Tai Shidong good deeds done in secret flavor pack |
| CN113397139A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | Seasoning, preparation method and application thereof |
-
2021
- 2021-01-26 CN CN202110104634.1A patent/CN112790350A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616816A (en) * | 2017-02-13 | 2017-05-10 | 方轶恒 | Thailand-style sour and hot hot-pot condiment and preparation method thereof |
| CN108685079A (en) * | 2017-04-03 | 2018-10-23 | 佛山市和上贸易有限公司 | A kind of winter good deeds done in secret soup stock and its preparation process |
| CN110089714A (en) * | 2018-01-30 | 2019-08-06 | 陈会梅 | A kind of preparation method of Tai Shidong good deeds done in secret flavor pack |
| CN113397139A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | Seasoning, preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贺鹏飞著: "《贺师傅私房菜系列 来碗汤粥》", 30 June 2014, 北京：北京联合出版公司 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397139A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | Seasoning, preparation method and application thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210514 |
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