CN114287599A - Multipurpose gold soup sauce and hot pot seasoning added with gold soup sauce - Google Patents
Multipurpose gold soup sauce and hot pot seasoning added with gold soup sauce Download PDFInfo
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Abstract
The invention discloses a multipurpose gold soup sauce and a hot pot seasoning added with the gold soup sauce, which are prepared from the following raw materials in parts by weight: 28-32 g of green Chinese onion, 18-25 g of old ginger, 18-25 g of onion, 28-32 g of caraway, 1-3 g of anise, 3-6 g of amomum villosum, 8-12 g of bay leaf, 1-3 g of red cardamom, 1-3 g of cassia bark, 2-5 g of anise, 2-5 g of rhizoma kaempferiae, 120 g of edible oil, 5-10 g of chicken oil, 3-5 g of garlic antler, 8-12 g of pickled ginger antler, 8-12 g of pickled radish antler and 8-12 g of pickled wild pepper antler. Has the advantages that: the golden soup sauce can be used in various dishes to enable the dishes to have strong flavor and golden yellow and attractive color, can be prepared into independent packages to be convenient to use at home and quickly, can be applied to different dishes to enable dishes to be more fresh, fragrant and delicious, enables a hot pot seasoning prepared from the golden soup sauce to be mellow in taste, bright and moist in color and luster, strong in fragrance and delicious and extremely good, and has the advantages of stimulating appetite and strengthening spleen, benefiting intelligence and beautifying, and building body.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a multipurpose golden soup sauce and a hot pot seasoning added with the golden soup sauce.
Background
At present, with the improvement of life of people, the requirements on the taste of food are higher. Therefore, various foods with different tastes and styles are continuously and innovatively researched and developed in the field of foods to meet the requirements of people. In the eyes which are the best to be practical for many nationalities, all golden things have famous happiness, and are not different in the aspect of food, like a golden soup fat beef, the golden soup fat beef can be called as a sour soup fat beef according to the taste, the soup is golden yellow, a plurality of small red rice peppers are dotted, the whole dish is placed in the golden soup fat beef to be enjoyed by people, the taste is sour and refreshing according to the personal taste, and the dish can also be sour and hot, and the dish is supposed to be swallowed and orally taken. The soul of the golden soup is the decoction of the golden soup, vegetables with certain colors are mainly added to achieve the effect of blending the color of the golden soup, and seasonings such as pickled peppers and pickled radishes are added according to the taste to achieve the effect of enriching the taste. Each chef has a own gold soup boiling method, common eaters need to order dishes in restaurants when eating the gold soup, the common eaters are difficult to cook at home, and at present, no gold soup sauce capable of being directly and quickly processed and eaten at home exists.
Disclosure of Invention
The invention aims to solve the problems and provide a multipurpose golden soup sauce and a hot pot seasoning added with the golden soup sauce.
The invention realizes the purpose through the following technical scheme:
a multipurpose golden soup sauce is prepared from the following raw materials in parts by weight: 28-32 g of green Chinese onion, 18-25 g of old ginger, 18-25 g of onion, 28-32 g of caraway, 1-3 g of anise, 3-6 g of amomum fruit, 8-12 g of bay leaf, 1-3 g of red cardamom, 1-3 g of cassia bark, 2-5 g of anise, 2-5 g of rhizoma kaempferiae, 120 g of edible oil, 5-10 g of chicken oil, 3-5 g of garlic, 8-12 g of pickled ginger, 8-12 g of pickled radish, 8-12 g of pickled wild mountain pepper, 18-25 g of pumpkin powder, 0-1 g of carotene, 18-25 g of yellow lantern chili sauce, 0-1 g of pepper, 2-5 g of oil, 1-3 g of chicken paste, 2-5 g of monosodium glutamate, 1-3 g of chicken juice, 2-5 g of white sugar, 3-8 g of salt, 3-8 g of black pepper, 3-5 g of black pepper sauce, black pepper sauce, black pepper, 0-1 g of glacial acetic acid, 0-0.1 g of potassium sorbate and 1-3 g of flavour development nucleotide disodium.
Further, the feed additive is prepared from the following raw materials in parts by weight: 28 g of green Chinese onion, 25 g of old ginger, 18 g of onion, 32 g of caraway, 1 g of star anise, 6 g of amomum fruit, 8 g of bay leaf, 3 g of red cardamom, 1 g of cassia bark, 5 g of star anise, 2 g of rhizoma kaempferiae, 130 g of edible oil, 5 g of chicken oil, 5 g of garlic antler, 8 g of pickled ginger antler, 12 g of pickled radish antler, 8 g of pickled wild pepper antler, 25 g of pumpkin powder, 0.3 g of carotene, 25 g of yellow lantern chili sauce, 0.8 g of pepper, 2 g of pepper oil, 1 g of chicken paste, 5 g of monosodium glutamate, 1 g of chicken juice, 5 g of white sugar, 3 g of salt, 1 g of glacial acetic acid, 0.08 g of potassium sorbate and 1 g of disodium ribonucleotide.
Further, the feed additive is prepared from the following raw materials in parts by weight: 30 g of green Chinese onion, 20g of old ginger, 20g of onion, 30 g of caraway, 2 g of star anise, 5 g of amomum fruit, 10 g of bay leaf, 2 g of red cardamom, 2 g of cassia bark, 3 g of star anise, 4 g of rhizoma kaempferiae, 150g of edible oil, 8 g of chicken oil, 5 g of garlic antler, 10 g of pickled ginger antler, 10 g of pickled radish antler, 9 g of pickled wild pepper antler, 20g of pumpkin powder, 0.4 g of carotene, 20g of yellow lantern chili sauce, 0.5 g of pepper, 3 g of pepper oil, 1.5 g of chicken paste, 3 g of monosodium glutamate, 2 g of chicken extract, 3 g of white sugar, 5 g of salt, 0.5 g of glacial acetic acid, 0.04 g of potassium sorbate and 1.5 g of disodium ribonucleotide.
Further, the feed additive is prepared from the following raw materials in parts by weight: 32 g of green Chinese onion, 18 g of old ginger, 25 g of onion, 28 g of caraway, 3 g of star anise, 3 g of amomum fruit, 12 g of bay leaf, 1 g of red cardamom, 3 g of cassia bark, 2 g of star anise, 5 g of rhizoma kaempferiae, 160g of edible oil, 10 g of chicken oil, 3 g of garlic antler, 12 g of pickled ginger antler, 8 g of pickled radish antler, 12 g of pickled wild pepper antler, 18 g of pumpkin powder, 0.7 g of carotene, 18 g of Lantern chili sauce, 0.3 g of pepper, 2 g of pepper oil, 3 g of chicken paste, 2 g of monosodium glutamate, 3 g of chicken juice, 2 g of white sugar, 8 g of salt, 0.3 g of glacial acetic acid, 0.02 g of potassium sorbate and 2 g of flavour nucleotide disodium.
A hot pot seasoning added with a golden soup sauce is prepared from the following raw materials in parts by weight: 10-15 parts of pickled Chinese cabbage, 5-10 parts of pickled radish, 1-2 parts of green pepper, 1-2 parts of dried chili, 3-5 parts of garlic slices, 6-8 parts of pickled pepper, 5-8 parts of pickled ginger, 5-10 parts of golden soup sauce, 10-12 parts of scallion oil, 5-7 parts of red oil, 0.5-1 part of pepper powder, 0.1-0.2 part of chicken powder, 0.1-0.2 part of double fresh, 0.1-0.2 part of Baiweixian, 0.1-0.2 part of fish flavor essence and 0.3-0.5 part of monosodium glutamate.
The invention has the beneficial effects that: the golden soup sauce can be used in various dishes to enable the dishes to have strong flavor and golden yellow and attractive color, can be prepared into independent packages to be convenient to use at home and quickly, can be applied to different dishes to enable dishes to be more fresh, fragrant and delicious, enables a hot pot seasoning prepared from the golden soup sauce to be mellow in taste, bright and moist in color and luster, strong in fragrance and delicious and extremely good, and has the advantages of stimulating appetite and strengthening spleen, benefiting intelligence and beautifying, and building body.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A multipurpose golden soup sauce is prepared from the following raw materials in parts by weight: 28-32 g of green Chinese onion, 18-25 g of old ginger, 18-25 g of onion, 28-32 g of caraway, 1-3 g of anise, 3-6 g of amomum fruit, 8-12 g of bay leaf, 1-3 g of red cardamom, 1-3 g of cassia bark, 2-5 g of anise, 2-5 g of rhizoma kaempferiae, 120 g of edible oil, 5-10 g of chicken oil, 3-5 g of garlic, 8-12 g of pickled ginger, 8-12 g of pickled radish, 8-12 g of pickled wild mountain pepper, 18-25 g of pumpkin powder, 0-1 g of carotene, 18-25 g of yellow lantern chili sauce, 0-1 g of pepper, 2-5 g of oil, 1-3 g of chicken paste, 2-5 g of monosodium glutamate, 1-3 g of chicken juice, 2-5 g of white sugar, 3-8 g of salt, 3-8 g of black pepper, 3-5 g of black pepper sauce, black pepper sauce, black pepper, 0-1 g of glacial acetic acid, 0-0.1 g of potassium sorbate and 1-3 g of flavour development nucleotide disodium.
Wherein the garlic, pickled ginger, pickled radish and pickled wild pepper are mashed into paste by a processor to obtain mashed garlic, mashed ginger, mashed radish and mashed wild pepper.
A hot pot seasoning added with a golden soup sauce is prepared from the following raw materials in parts by weight: 10-15 parts of pickled Chinese cabbage, 5-10 parts of pickled radish, 1-2 parts of green pepper, 1-2 parts of dried chili, 3-5 parts of garlic slices, 6-8 parts of pickled pepper, 5-8 parts of pickled ginger, 5-10 parts of golden soup sauce, 10-12 parts of scallion oil, 5-7 parts of red oil, 0.5-1 part of pepper powder, 0.1-0.2 part of chicken powder, 0.1-0.2 part of double fresh, 0.1-0.2 part of Baiweixian, 0.1-0.2 part of fish flavor essence and 0.3-0.5 part of monosodium glutamate.
The present invention will be described in further detail with reference to the following examples, but the present invention is not limited to the following examples.
The first embodiment is as follows:
a multipurpose golden soup sauce is prepared from the following raw materials in parts by weight: 28 g of green Chinese onion, 25 g of old ginger, 18 g of onion, 32 g of caraway, 1 g of star anise, 6 g of amomum fruit, 8 g of bay leaf, 3 g of red cardamom, 1 g of cassia bark, 5 g of star anise, 2 g of rhizoma kaempferiae, 130 g of edible oil, 5 g of chicken oil, 5 g of garlic antler, 8 g of pickled ginger antler, 12 g of pickled radish antler, 8 g of pickled wild pepper antler, 25 g of pumpkin powder, 0.3 g of carotene, 25 g of yellow lantern chili sauce, 0.8 g of pepper, 2 g of pepper oil, 1 g of chicken paste, 5 g of monosodium glutamate, 1 g of chicken juice, 5 g of white sugar, 3 g of salt, 1 g of glacial acetic acid, 0.08 g of potassium sorbate and 1 g of disodium ribonucleotide.
The method for preparing the golden soup sour and spicy fish by using the golden soup sauce material comprises the following steps:
1. preparing food materials: a fresh fish strip, 150g of gold soup sauce, proper amount of edible salt, chicken essence and fresh soup;
2. killing fresh fish, cleaning fish viscera, fish scales and fish gills, washing, draining water, cutting off fish fillets, chopping fish bones into small sections, cleaning the fish fillets with water, draining water and placing the fish fillets in a basin;
3. putting the fillets into a container, adding 1 bag (20g) of a salted fish material bag, uniformly mixing until the fillets are tasty (about 10 minutes) for later use, wherein the salted fish material bag comprises 10 parts of vinasse brine, 20 parts of starch, 20 parts of cooking wine, 2 parts of salt, 3 parts of sugar and 1 part of ginger slices;
4. and (3) frying materials: putting about 120 g of vegetable oil into a pot, burning until the vegetable oil is eight-ripe, pouring 160g of a gold soup sauce bag into the pot, frying to generate fragrance, adding about 1-1.5 kg of water, boiling, and decocting for about 3-5 minutes;
5. cooking the fish blocks for 2-3 minutes, taking out, filling into a container, taking out the fish slices, cooking for 1-2 minutes, pouring into a fishbone container, putting into a green onion flower or caraway or green red capsicum frutescens circle according to personal preference, and spraying a little hot oil for eating.
Example two:
a multipurpose golden soup sauce is prepared from the following raw materials in parts by weight: 30 g of green Chinese onion, 20g of old ginger, 20g of onion, 30 g of caraway, 2 g of star anise, 5 g of amomum fruit, 10 g of bay leaf, 2 g of red cardamom, 2 g of cassia bark, 3 g of star anise, 4 g of rhizoma kaempferiae, 150g of edible oil, 8 g of chicken oil, 5 g of garlic antler, 10 g of pickled ginger antler, 10 g of pickled radish antler, 9 g of pickled wild pepper antler, 20g of pumpkin powder, 0.4 g of carotene, 20g of yellow lantern chili sauce, 0.5 g of pepper, 3 g of pepper oil, 1.5 g of chicken paste, 3 g of monosodium glutamate, 2 g of chicken extract, 3 g of white sugar, 5 g of salt, 0.5 g of glacial acetic acid, 0.04 g of potassium sorbate and 1.5 g of disodium ribonucleotide.
The method for preparing the golden soup delicious frog by utilizing the golden soup sauce material comprises the following steps:
1. pickling the delicious frogs: cleaning about 1.5kg of Rana temporaria chensinensis David, cutting into small pieces, placing in a container, adding 1 bag (20g) of a pickled fish material bag, uniformly mixing until the material is tasty (about 10 minutes), and using for later use, wherein the pickled fish material bag comprises 10 parts of distiller's grains, 20 parts of starch, 20 parts of cooking wine, 2 parts of salt, 3 parts of sugar and 1 part of ginger slices.
2. And (3) frying materials: putting about 120 g of vegetable oil into a pot, heating to medium ripeness, frying a pickled vegetable bag (80g) to give out fragrance, adding about 1-1.5 kg of water, boiling, and decocting for about 3-5 minutes.
3. Putting the golden soup sauce bag (160g) into soup, then putting the Mei frog into the soup, boiling for 2-3 minutes, taking out, putting into a container, putting into a chopped green onion or caraway or green and red capsicum frutescens ring according to personal preference, and spraying a little hot oil for eating.
The method for preparing the spicy tender fish with the golden soup sauce comprises the following steps:
1. cutting 1 kg of fresh fish into sections, cleaning, slicing or dicing, putting into a container, adding 1 bag (20g) of a salted fish material bag, and uniformly mixing until the fish is tasty (about 5 minutes) for later use;
2. adding 150g of edible vegetable oil into a frying pan, placing on a strong fire until the edible vegetable oil is cooked, adding 1 bag (160g) of the seasoning bag of the golden soup sauce, frying until the fragrance overflows, adding about 750g of water (more preferably fresh soup) and boiling;
3. adding prepared fish slices (blocks) into a pot, boiling for 3-5 minutes, taking out the fish slices (blocks) from the pot, filling the fish slices (blocks) into a bowl, adding 25 g of dry red pepper segments, 5 g of pepper oil and 10 g of chopped scallion into the bowl, pouring a proper amount of hot oil, frying the fish slices (blocks) to be fragrant, and adding a proper amount of coriander for eating.
Example three:
a multipurpose golden soup sauce is prepared from the following raw materials in parts by weight: 32 g of green Chinese onion, 18 g of old ginger, 25 g of onion, 28 g of caraway, 3 g of star anise, 3 g of amomum fruit, 12 g of bay leaf, 1 g of red cardamom, 3 g of cassia bark, 2 g of star anise, 5 g of rhizoma kaempferiae, 160g of edible oil, 10 g of chicken oil, 3 g of garlic antler, 12 g of pickled ginger antler, 8 g of pickled radish antler, 12 g of pickled wild pepper antler, 18 g of pumpkin powder, 0.7 g of carotene, 18 g of Lantern chili sauce, 0.3 g of pepper, 2 g of pepper oil, 3 g of chicken paste, 2 g of monosodium glutamate, 3 g of chicken juice, 2 g of white sugar, 8 g of salt, 0.3 g of glacial acetic acid, 0.02 g of potassium sorbate and 2 g of flavour nucleotide disodium.
The method for preparing the chicken cock cooked with the golden soup sauce by using the golden soup sauce material of the embodiment comprises the following steps:
1. cleaning and chopping about 1 kg of chicken into chicken blocks of 2cm square for later use;
2. putting 150g of edible vegetable oil and 200g of edible vegetable oil in a wok, cooking, putting prepared chicken blocks, stir-frying until water vapor is dry and oil is slightly discharged, adding 160g of the product of the golden soup sauce, stir-frying until fragrance overflows, adding proper amount of water (preferably just submerging the meat blocks), and cooking the chicken blocks by using slow fire after boiling;
3. adding appropriate amount of herba Coriandri and herba Alii Fistulosi segments, and taking out.
Duck, sparerib, rabbit, goose, eel, trigonal peak, etc. can be cooked according to the method.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (5)
1. A multipurpose golden soup sauce is characterized in that: the feed is prepared from the following raw materials in parts by weight: 28-32 g of green Chinese onion, 18-25 g of old ginger, 18-25 g of onion, 28-32 g of caraway, 1-3 g of anise, 3-6 g of amomum fruit, 8-12 g of bay leaf, 1-3 g of red cardamom, 1-3 g of cassia bark, 2-5 g of anise, 2-5 g of rhizoma kaempferiae, 120 g of edible oil, 5-10 g of chicken oil, 3-5 g of garlic, 8-12 g of pickled ginger, 8-12 g of pickled radish, 8-12 g of pickled wild mountain pepper, 18-25 g of pumpkin powder, 0-1 g of carotene, 18-25 g of yellow lantern chili sauce, 0-1 g of pepper, 2-5 g of oil, 1-3 g of chicken paste, 2-5 g of monosodium glutamate, 1-3 g of chicken juice, 2-5 g of white sugar, 3-8 g of salt, 3-8 g of black pepper, 3-5 g of black pepper sauce, black pepper sauce, black pepper, 0-1 g of glacial acetic acid, 0-0.1 g of potassium sorbate and 1-3 g of flavour development nucleotide disodium.
2. The multipurpose golden soup sauce as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 28 g of green Chinese onion, 25 g of old ginger, 18 g of onion, 32 g of caraway, 1 g of star anise, 6 g of amomum fruit, 8 g of bay leaf, 3 g of red cardamom, 1 g of cassia bark, 5 g of star anise, 2 g of rhizoma kaempferiae, 130 g of edible oil, 5 g of chicken oil, 5 g of garlic antler, 8 g of pickled ginger antler, 12 g of pickled radish antler, 8 g of pickled wild pepper antler, 25 g of pumpkin powder, 0.3 g of carotene, 25 g of yellow lantern chili sauce, 0.8 g of pepper, 2 g of pepper oil, 1 g of chicken paste, 5 g of monosodium glutamate, 1 g of chicken juice, 5 g of white sugar, 3 g of salt, 1 g of glacial acetic acid, 0.08 g of potassium sorbate and 1 g of disodium ribonucleotide.
3. The multipurpose golden soup sauce as claimed in claim 2, wherein: the feed is prepared from the following raw materials in parts by weight: 30 g of green Chinese onion, 20g of old ginger, 20g of onion, 30 g of caraway, 2 g of star anise, 5 g of amomum fruit, 10 g of bay leaf, 2 g of red cardamom, 2 g of cassia bark, 3 g of star anise, 4 g of rhizoma kaempferiae, 150g of edible oil, 8 g of chicken oil, 5 g of garlic antler, 10 g of pickled ginger antler, 10 g of pickled radish antler, 9 g of pickled wild pepper antler, 20g of pumpkin powder, 0.4 g of carotene, 20g of yellow lantern chili sauce, 0.5 g of pepper, 3 g of pepper oil, 1.5 g of chicken paste, 3 g of monosodium glutamate, 2 g of chicken extract, 3 g of white sugar, 5 g of salt, 0.5 g of glacial acetic acid, 0.04 g of potassium sorbate and 1.5 g of disodium ribonucleotide.
4. The multipurpose golden soup sauce as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 32 g of green Chinese onion, 18 g of old ginger, 25 g of onion, 28 g of caraway, 3 g of star anise, 3 g of amomum fruit, 12 g of bay leaf, 1 g of red cardamom, 3 g of cassia bark, 2 g of star anise, 5 g of rhizoma kaempferiae, 160g of edible oil, 10 g of chicken oil, 3 g of garlic antler, 12 g of pickled ginger antler, 8 g of pickled radish antler, 12 g of pickled wild pepper antler, 18 g of pumpkin powder, 0.7 g of carotene, 18 g of Lantern chili sauce, 0.3 g of pepper, 2 g of pepper oil, 3 g of chicken paste, 2 g of monosodium glutamate, 3 g of chicken juice, 2 g of white sugar, 8 g of salt, 0.3 g of glacial acetic acid, 0.02 g of potassium sorbate and 2 g of flavour nucleotide disodium.
5. A hot pot seasoning to which the gold soup sauce of any one of claims 1 to 4 is added, characterized in that: the feed is prepared from the following raw materials in parts by weight: 10-15 parts of pickled Chinese cabbage, 5-10 parts of pickled radish, 1-2 parts of green pepper, 1-2 parts of dried chili, 3-5 parts of garlic slices, 6-8 parts of pickled pepper, 5-8 parts of pickled ginger, 5-10 parts of golden soup sauce, 10-12 parts of scallion oil, 5-7 parts of red oil, 0.5-1 part of pepper powder, 0.1-0.2 part of chicken powder, 0.1-0.2 part of double fresh, 0.1-0.2 part of Baiweixian, 0.1-0.2 part of fish flavor essence and 0.3-0.5 part of monosodium glutamate.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783326A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN112385817A (en) * | 2020-11-26 | 2021-02-23 | 四川味滋美食品科技有限公司 | Golden soup color generation bottom material and preparation process thereof |
| CN112674316A (en) * | 2020-12-29 | 2021-04-20 | 重庆德庄农产品开发有限公司 | Method for making square sour and hot golden soup base |
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2021
- 2021-12-22 CN CN202111577382.0A patent/CN114287599A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783326A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN112385817A (en) * | 2020-11-26 | 2021-02-23 | 四川味滋美食品科技有限公司 | Golden soup color generation bottom material and preparation process thereof |
| CN112674316A (en) * | 2020-12-29 | 2021-04-20 | 重庆德庄农产品开发有限公司 | Method for making square sour and hot golden soup base |
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