CN115669849A - Making process of beach lump soup - Google Patents
Making process of beach lump soup Download PDFInfo
- Publication number
- CN115669849A CN115669849A CN202211109205.4A CN202211109205A CN115669849A CN 115669849 A CN115669849 A CN 115669849A CN 202211109205 A CN202211109205 A CN 202211109205A CN 115669849 A CN115669849 A CN 115669849A
- Authority
- CN
- China
- Prior art keywords
- soup
- flour
- prawn
- dough
- pumpkin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims description 10
- 230000008569 process Effects 0.000 title claims description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 24
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 235000014102 seafood Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 244000295724 Allium chinense Species 0.000 claims abstract description 12
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 12
- 240000000467 Carum carvi Species 0.000 claims abstract description 12
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 12
- 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 abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 9
- 206010000496 acne Diseases 0.000 claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 230000008719 thickening Effects 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 244000018716 Impatiens biflora Species 0.000 claims description 3
- 235000015912 Impatiens biflora Nutrition 0.000 claims description 3
- 235000011380 Raphanus sativus Nutrition 0.000 claims description 3
- 235000005155 Tanacetum balsamita Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims 5
- 240000004244 Cucurbita moschata Species 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 10
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 206010042674 Swelling Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 206010002953 Aphonia Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000010473 Hoarseness Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241000058338 Macrobrachium nipponense Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000003443 Unconsciousness Diseases 0.000 description 1
- 208000009911 Urinary Calculi Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Abstract
The invention relates to the technical field of food preparation, in particular to a preparation process of a dough drop soup around the shore, which comprises the following steps: s1: a raw material preparation stage; s2: a seasoning preparation stage; s3: adding the three-in-one oil into the pot, adding 5-15% of green Chinese onion and the quick-fried chopped green onion; s4: then adding 10-30% of prawn and 10-30% of clam meat into the pot, and frying the prawn and the clam meat until shrimp oil is produced; s5: adding seafood bone soup 40-70%, adding 2-10%, monosodium glutamate 2-10%, chicken essence 2-10%, adding parched flour, thickening, adding egg liquid, and scattering coriander cun segments to form Binhong pimple soup; the seafood meat flavor enhancing dish adopts the shrimps and the clam meat to enhance the flavor, uses the seafood bone soup, the salt, the monosodium glutamate and the chicken essence to enhance Qian Xian, and uses the Weifang radishes, the caraway, the green Chinese onions and the pumpkin to enrich the flavor; the soup has the advantages of rich taste, delicious soup, thick taste Yu Shuanghua and the like, greatly improves the cost performance of products, and can improve the product sale.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation process of a dough drop soup around the shore.
Background
As the demand of people for food is higher and higher, aiming at the making process of the pimple soup, the traditional preparation steps of the pimple soup are as follows: kneading dough into dough, making dough into dough ball, adding bone soup to obtain dough ball soup. The above-mentioned manufacturing process has the following problems: the traditional pimple soup has simple making steps, single taste and no delicious taste, thereby causing the cost performance of the product to be not high and being not beneficial to the sale of the pimple soup.
Disclosure of Invention
The invention aims to provide a process for making a dough drop soup around the beach.
The invention relates to a manufacturing process of a beach lump soup, which comprises the following steps:
s1: the preparation stage of raw materials comprises the following steps:
s101: raw materials: the components by mass percentage are as follows:
30-60% of flour, 10-30% of starch, 10-30% of prawn, 10-30% of clam meat, 10-30% of egg, 5-15% of garden balsam radish, 5-15% of caraway, 5-15% of green Chinese onion and 5-15% of pumpkin;
s102: squeezing the pumpkin in the step S101 by using a squeezer to form pumpkin juice;
s103: placing 30-60% of flour, 10-30% of raw flour and 10-30% of eggs in the step S101 into a container, then adding 5-15% of pumpkin juice, stirring and kneading into dough for later use;
s2: a seasoning preparation stage, comprising the following components in percentage by mass: decocting 40-90% of seafood bone soup, 2-10% of salt, 2-10% of monosodium glutamate and 2-10% of chicken essence;
s2: adding water into the pot, making the dough in the step S103 into dough balls after the water is boiled, fishing out the dough balls till the dough balls are cooked, and cooling the dough balls for later use;
s3: adding the three-in-one oil into the pot, adding 5-15% of green Chinese onion and the quick-fried chopped green onion;
s4: then adding 10-30% of prawn and 10-30% of clam meat into the pot, and frying the prawn and the clam meat until shrimp oil is produced;
s5: adding 40-70% of seafood bone soup into the pot, adding 2-10% of monosodium glutamate, 2-10% of chicken essence, adding fried flour, thickening, pouring egg liquid, and scattering caraway, thus forming the Binhouma knot soup.
Further, the raw materials in the step S101 comprise the following components in percentage by mass: 40% of flour, 10% of raw flour, 10% of prawn, 10% of clam meat, 10% of egg, 5% of garden radish, 5% of caraway, 5% of green Chinese onion and 5% of pumpkin.
Further, the seasoning in the step S2 comprises the following components in percentage by mass: the seafood bone soup is decocted by 85%, the salt is 5%, the monosodium glutamate is 5%, and the chicken essence is 5%.
Further, 35-45% of the raw material in the step S101 and 40-80% of the seasoning in the step S2 are taken to form the perirhizus kolomb soup.
The invention has the beneficial effects that: the making process of the pericaper pimple soup adopts the macrobrachium nipponensis and the clam meat to improve the taste, uses the seafood bone soup, the salt, the monosodium glutamate and the chicken essence to Qian Xian, and uses the Weifang radish, the caraway, the green Chinese onion and the pumpkin to enrich the taste; the soup has the advantages of rich taste, delicious soup, thick taste Yu Shuanghua and the like, greatly improves the cost performance of products, and can improve the product sale.
Detailed Description
The present invention will now be described in detail with reference to specific embodiments, wherein the exemplary embodiments and descriptions are only intended to illustrate the present invention, but not to limit the present invention.
The making process of the peripheral lump soup in the embodiment adopts the following steps:
s1: the preparation stage of raw materials comprises the following steps:
s101: raw materials: the components by mass percentage are as follows:
30-60% of flour, 10-30% of starch, 10-30% of prawn, 10-30% of clam meat, 10-30% of egg, 5-15% of garden balsam radish, 5-15% of caraway, 5-15% of green Chinese onion and 5-15% of pumpkin;
s102: squeezing the pumpkin in the step S101 by using a squeezer to form pumpkin juice;
s103: placing 30-60% of flour, 10-30% of raw flour and 10-30% of eggs in the step S101 into a container, then adding 5-15% of pumpkin juice, stirring and kneading into dough for later use;
s2: a seasoning preparation stage, comprising the following components in percentage by mass: decocting 40-90% of seafood bone soup, 2-10% of salt, 2-10% of monosodium glutamate and 2-10% of chicken essence;
s2: adding water into the pot, making the dough in the step S103 into dough balls after the water is boiled, fishing out the dough balls till the dough balls are cooked, and cooling the dough balls for later use;
s3: adding the three-in-one oil into the pot, adding 5-15% of green Chinese onion and the quick-fried chopped green onion;
s4: then adding 10-30% of prawn and 10-30% of clam meat into the pot, and frying the prawn and the clam meat until shrimp oil is produced;
s5: adding 40-70% of seafood bone soup into the pot, adding 2-10% of monosodium glutamate, 2-10% of chicken essence, adding fried flour, thickening, pouring egg liquid, and scattering caraway, thus forming the Binhouma knot soup.
Further, the raw materials in the step S101 comprise the following components in percentage by mass: 40% of flour, 10% of raw flour, 10% of prawn, 10% of clam meat, 10% of egg, 5% of garden radish, 5% of caraway, 5% of green Chinese onion and 5% of pumpkin.
Further, the seasoning in the step S2 comprises the following components in percentage by mass: the seafood bone soup is decocted by 85%, the salt is 5%, the monosodium glutamate is 5%, and the chicken essence is 5%.
Further, 35-45% of the raw material in step S101 and 40-80% of the seasoning in step S2 are taken to form the crinite soup around the shore.
The principle of the invention is stated as follows:
the three-in-one oil in the design is prepared from lard, peanut oil and soybean oil according to the weight ratio of 5:3:2, blending to obtain the seasoning.
The invention is characterized in that: the raw materials are different in composition, the taste of the prawn and clam meat is improved, and the freshness of the seafood bone soup is improved; self-decocting thick soup, preparing paste salt, and has thick taste Yu Shuanghua. Wherein, the self-decocting thick soup is the instant seafood bone soup, the seafood bone soup in the design is the yellow river mouth special product white clam. Wherein, after the shrimp and the clam meat are fried in the pan until the shrimp oil is produced, 5 percent of salt, 5 percent of monosodium glutamate and 5 percent of chicken essence are added to prepare the paste salt.
The respective functions of the raw materials in the invention are as follows:
(1) The raw powder is used for thickening starch and is prepared from potato or cassava. Raw meal is commonly used as one of the meat-softening marinades in Chinese cooking, in addition to thickening the meat to make the food smooth. The raw powder has effects of supplementing energy, tranquilizing mind, relieving restlessness, and resisting oxidation.
Firstly, energy supplement: the raw powder contains carbohydrate, and can rapidly provide energy for human body. Secondly, soothing the nerves and relieving restlessness: the carbohydrate in the starch can supplement glucose consumed by brain, and relieve symptoms of fatigue, irritability, dizziness, insomnia, night sweating, depression, etc. caused by insufficient glucose supply to brain. Thirdly, oxidation resistance: the raw powder contains chlorogenic acid, has effect in inhibiting freckle and senile plaque, and also contains dietary fiber and multiple trace minerals, and has effects in expelling toxin from body and resisting oxidation.
(2) And (3) prawn culture: the prawn contains abundant magnesium, which has important regulating effect on heart activity, and can well protect cardiovascular system, reduce cholesterol content in blood, and prevent arteriosclerosis.
(3) Clam meat: has effects in removing liver heat, improving eyesight, inducing diuresis, and relieving swelling. The health food is rich in nutrients such as protein, amino acid and the like, can improve the immunity of the organism and the disease resistance when being eaten properly, and also has the effects of inducing diuresis to alleviate edema and preventing cardiovascular and cerebrovascular diseases. The clam meat is nutritious, has effects of clearing away heat and toxic materials, tonifying heart, and enhancing immunity. Can be used for adjuvant treatment of swelling and pain of throat, heatstroke, hematemesis, abdominal pain, and unconsciousness.
(4) Weifang radish: on the aspect of digestion, food retention, abdominal distension, dyspepsia and poor appetite can be smashed into juice for drinking; nausea, emesis, acid regurgitation and chronic dysentery can be cut into pieces, decocted into fine powder, and chewed; the product can be cooked for constipation; the canker sore can be gargled by pounding juice. Secondly, in the aspect of respiration, cough and expectoration are best to be cut up and decocted into fine powder to chew the throat; the decoction can be administered together with succus Zingiberis recens for treating pharyngolaryngitis, tonsillitis, hoarseness, and aphonia; the epistaxis can be taken with the juice and the wine slightly hot, or the juice can be taken by dropping into the nose. Thirdly, in the aspect of urinary system, all urinary calculi and urination difficulty can be eliminated, and the medicinal composition is sliced and stir-baked with honey for oral administration; the edema can be decocted with radix Raphani and fructus Tritici Levis for administration. Fourthly, the other aspects of the beauty treatment can be cooked, namely the beriberi is decocted and washed outside; it can be used for removing toxic substance, relieving alcoholic intoxication or gas poisoning, or leaf-decocted decoction; tongli joint can be decocted.
(5) The pumpkin is commonly known as a pumpkin, namely, an annual vining herbaceous plant, the skin is golden yellow, a plurality of longitudinal furrows or no longitudinal furrows are usually arranged outside, and most seeds are in a long round shape. The pumpkin is warm and sweet in nature and taste, and has the effects of assisting in reducing blood sugar, protecting intestines and stomach and detoxifying. Firstly, auxiliary blood sugar reduction: the pumpkin contains rich cobalt, can promote the metabolism of a human body, promotes the hematopoietic function, and has the effect of assisting to reduce blood sugar. Secondly, protecting intestines and stomach: the pumpkin contains rich pectin, can protect gastrointestinal mucosa, enhance gastrointestinal peristalsis, is helpful for food digestion, and has the effect of protecting intestines and stomach. Thirdly, detoxification: the fructus Cucumidis Sativi contains vitamins and pectin, and has good adsorption, and can remove bacteria, toxin and other harmful substances in vivo and remove toxic substances.
The invention can be used for preparing the pimple soup, and can be assisted by small materials, and further enrich different tastes. The small materials can be crispy rice, fat residue, chive and caraway, and have good taste and flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and all equivalent changes and modifications made based on the features and principles described in the claims of the present invention are included in the scope of the present invention.
Claims (4)
1. A manufacturing process of a dough drop soup around the beach is characterized in that: the method comprises the following steps:
s1: the preparation stage of raw materials comprises the following steps:
s101: raw materials: the components by mass percentage are as follows:
30-60% of flour, 10-30% of starch, 10-30% of prawn, 10-30% of clam meat, 10-30% of egg, 5-15% of garden balsam radish, 5-15% of caraway, 5-15% of green Chinese onion and 5-15% of pumpkin;
s102: squeezing the pumpkin in the step S101 by using a squeezer to form pumpkin juice;
s103: placing 30-60% of flour, 10-30% of raw flour and 10-30% of eggs in the step S101 into a container, then adding 5-15% of pumpkin juice, stirring and kneading into dough for later use;
s2: a seasoning preparation stage, comprising the following components in percentage by mass: decocting 40-90% of seafood bone soup, 2-10% of salt, 2-10% of monosodium glutamate and 2-10% of chicken essence;
s2: adding water into the pot, making the dough in the step S103 into dough balls after the water is boiled, fishing out the dough balls till the dough balls are cooked, and cooling the dough balls for later use;
s3: adding the three-in-one oil into the pot, adding 5-15% of green Chinese onion and the quick-fried chopped green onion;
s4: then adding 10-30% of prawn and 10-30% of clam meat into the pot, and frying the prawn and the clam meat until shrimp oil is produced;
s5: adding 40-70% of seafood bone soup into the pot, adding 2-10% of monosodium glutamate, 2-10% of chicken essence, adding fried flour, thickening, pouring egg liquid, and scattering caraway, thus forming the Binhouma knot soup.
2. The process for preparing a fudge soup as claimed in claim 1, wherein the process comprises the steps of: the raw materials in the step S101 comprise the following components in percentage by mass: 40% of flour, 10% of raw flour, 10% of prawn, 10% of clam meat, 10% of egg, 5% of garden radish, 5% of caraway, 5% of green Chinese onion and 5% of pumpkin.
3. The process for preparing a fudge soup as claimed in claim 1, wherein the process comprises the steps of: the seasoning in the step S2 comprises the following components in percentage by mass: the seafood bone soup is decocted by 85%, the salt is 5%, the monosodium glutamate is 5%, and the chicken essence is 5%.
4. The process for preparing a fudge soup as claimed in claim 1, wherein the process comprises the steps of: taking 35-45% of the raw material in the step S101 and 40-80% of the seasoning in the step S2 to form the peripheral pimple soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211109205.4A CN115669849A (en) | 2022-09-18 | 2022-09-18 | Making process of beach lump soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211109205.4A CN115669849A (en) | 2022-09-18 | 2022-09-18 | Making process of beach lump soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669849A true CN115669849A (en) | 2023-02-03 |
Family
ID=85062878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211109205.4A Pending CN115669849A (en) | 2022-09-18 | 2022-09-18 | Making process of beach lump soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115669849A (en) |
-
2022
- 2022-09-18 CN CN202211109205.4A patent/CN115669849A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100463614C (en) | Healthy caring roasted qingke barley flour and its production method | |
| CN1220114A (en) | Special flavour roasted fish and its preparing method | |
| CN102960666B (en) | Salted cucumber and salting method thereof | |
| CN105875781A (en) | Traditional Chinese medicine healthcare biscuit and preparation method thereof | |
| CN104642894A (en) | Health nutritional coarse grain powder with life-preserving and spleen-tonifying effects and preparation method thereof | |
| CN106386984A (en) | Health care mooncake and preparation method thereof | |
| CN104856059A (en) | Weight-losing health nutrition powder | |
| CN101715930A (en) | Preparation method of taro powder | |
| KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
| CN104099232B (en) | Preparation method of health-care vinegar for controlling senile plaques | |
| CN105875727A (en) | Rose face-caring bread and making method thereof | |
| CN106616073A (en) | Lotus seed pineapple rice dumpling and preparation method thereof | |
| CN107904124A (en) | A kind of production technology of black soya bean vinegar | |
| CN105581247A (en) | Bitter gourd and tartary buckwheat noodles for patients with diabetes mellitus and cancers and preparation method of bitter gourd and tartary buckwheat noodles | |
| CN115669849A (en) | Making process of beach lump soup | |
| CN106722711A (en) | A kind of convenience type acid bamboo shoot duck soup seasoning and preparation method thereof | |
| CN106106638A (en) | A kind of hepatoprotective bread and preparation method thereof | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN105076304B (en) | A kind of instant desert cistanche flavor Ainz and preparation method thereof | |
| CN104939130B (en) | Soft-shelled turtle egg herbal cuisine and preparation method thereof | |
| CN110122750A (en) | A kind of health-nutrition mixed congee | |
| CN103340373B (en) | Five-component healthcare strengthening cake and preparation method thereof | |
| CN107361347A (en) | A kind of health sea cucumber sauce and preparation method thereof | |
| KR101972744B1 (en) | Method of cooking alimental nurungi porridge | |
| CN105639531A (en) | Making method for steamed stuffed potato buns |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20230203 |
|
| WD01 | Invention patent application deemed withdrawn after publication |