CN117617470A - Preparation method of soup base with sweet potato noodles, soup base with sweet potato noodles and electric cooker for preparing soup base with sweet potato noodles - Google Patents
Preparation method of soup base with sweet potato noodles, soup base with sweet potato noodles and electric cooker for preparing soup base with sweet potato noodles Download PDFInfo
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- CN117617470A CN117617470A CN202311796084.XA CN202311796084A CN117617470A CN 117617470 A CN117617470 A CN 117617470A CN 202311796084 A CN202311796084 A CN 202311796084A CN 117617470 A CN117617470 A CN 117617470A
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- soup base
- soup
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- electric cooker
- base
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- 235000014347 soups Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012149 noodles Nutrition 0.000 title claims description 9
- 244000017020 Ipomoea batatas Species 0.000 title description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 title description 6
- 239000000463 material Substances 0.000 claims abstract description 25
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 9
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 5
- 241000218378 Magnolia Species 0.000 claims abstract description 5
- 240000003455 Piper longum Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 241001127714 Amomum Species 0.000 claims abstract description 4
- 230000000249 desinfective effect Effects 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims description 33
- 238000009835 boiling Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000000955 prescription drug Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 241001184198 Orthosiphon Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 229940126532 prescription medicine Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
The invention relates to the technical field of soup bases, and provides a preparation method of an Oryza Glutinosa soup base, which specifically comprises the following steps: s1, preparation in the early stage; sterilizing and disinfecting the electric cooker and the common kitchen ware for preparing soup base at high temperature; s2, preparing a raw material; the food materials include water, old hen, eel bone, pig bone, star anise, cinnamon, radix angelicae, clove, cinnamon, magnolia flower, long pepper, tsaoko amomum fruit, etc.; s3, hanging soup, and S4, filtering; s5, concentrating. The soup base of the Oryza Glutinosa does not contain prescription drugs, improves the safety performance of the soup base, can enable the soup base to be produced in batches and expands the application range. The invention also provides the soup base of the Oryza Glutinosa prepared by the method and the electric cooker for preparing the soup base of the Oryza Glutinosa.
Description
Technical Field
The invention relates to the technical field of soup bases, in particular to a preparation method of an Oryza Glutinosa soup base, the Oryza Glutinosa soup base and an electric cooker for preparing the Oryza Glutinosa soup base.
Background
The soup is a soup which is formed by mixing a great amount of water, various cooked vegetables, meats and other seasonings together by slow stewing with slow fire for a long time, so that the taste is leaked, and the soup is mixed with the water.
In the preparation process of the soup base with the Oryza Glutinosa, a plurality of food materials with homology of medicine and food are selected from the traditional soup base, and partial prescription medicines are contained in the soup base, so that the taste of the soup base can be improved, but potential safety hazards exist, the batch production of the soup base is not facilitated, and the safety of the soup base cannot be ensured.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: provided are a preparation method of an Oryza Glutinosa soup base, an Oryza Glutinosa soup base and an electric cooker for preparing the Oryza Glutinosa soup base, wherein the preparation method can improve the safety of the Oryza Glutinosa soup base.
The technical scheme adopted for solving the technical problems is as follows:
the preparation method of the soup base with the Oryza Glutinosa specifically comprises the following steps:
s1, preparation in the early stage; sterilizing and disinfecting the electric cooker and the common kitchen ware for preparing soup base at high temperature;
s2, preparing a raw material; the food materials include water, old hen, eel bone, pig bone, star anise, cinnamon, radix angelicae, clove, cinnamon, magnolia flower, long pepper, tsaoko amomum fruit, etc.;
s3, hanging soup; adding old hen, eel bone and pig bone into an electric cooker, scalding, adding proper amount of water and the rest raw materials, boiling soup stock with strong fire, controlling the temperature of the soup stock to be 95-100 ℃ in the boiling process, boiling for 1-2 h, then boiling with small fire, controlling the temperature of the soup stock to be 90-94 ℃ in the boiling process, boiling for 10h, and finally boiling with strong fire, controlling the temperature of the soup stock to be 100 ℃ in the boiling process, boiling for 1h, thus completing the soup hanging work;
s4, filtering;
s5, concentrating.
Further, the old hen in the food material is boiled by whole chicken, half of the old hen in the food material is fried for standby, the eel bones are fried for standby, and the pig bones are smashed for standby.
Further, in the process of concentrating the soup stock, the temperature of the soup stock is controlled at 70 ℃.
The invention also provides the soup base with the Oryza Glutinosa prepared by the preparation method in any scheme.
The invention also provides an electric cooker for preparing the soup seasoning on the Orthosiphon cooking stove, which comprises a cooker body and a filtering mechanism hinged with the cooker body, wherein a groove is formed in one side of the cooker body, the filtering mechanism comprises a sealing end hinged with one end of the groove, and a clamping groove II is formed in the other end of the groove.
Further, one side of the sealing end is provided with a clamping piece which is clamped with the clamping groove II, and one end of the sealing end, which faces the inner wall of the pot body, is fixedly connected with a filter screen.
Further, a clamping groove I is formed in one side of the inner wall of the groove, a protruding portion is arranged on one side of the sealing end, and a sealing ring is sleeved on the protruding portion.
Further, the rotary shaft is also rotationally connected in the pot body, the stirring piece is arranged on the rotary shaft, and the driving piece connected with the rotary shaft is also fixedly arranged at the bottom end of the pot body.
Further, the top end of the pot body is provided with an air outlet, and the lower end of the pot body is provided with a discharge outlet.
The beneficial effects of the invention are as follows:
the raw materials of the food materials are water, old hen, eel bone, pig bone, star anise, cinnamon, angelica dahurica, clove, cinnamon, magnolia flower, long pepper, tsaoko amomum fruit and the like, so that the safety performance of the soup base is improved, the soup base can be produced in batches, and the application range is enlarged.
Drawings
The invention is further described below with reference to the drawings and examples.
In the figure:
fig. 1 is a schematic perspective view of a first view angle of an electric cooker according to the present invention;
fig. 2 is a schematic perspective view of a second view angle of the electric cooker according to the present invention;
FIG. 3 is a schematic perspective view of a third view of the electric cooker according to the present invention;
FIG. 4 is a cross-sectional view taken along the line A-A in FIG. 1;
FIG. 5 is an enlarged view of area B of FIG. 2;
fig. 6 is an enlarged view of region C in fig. 3.
Wherein, 10, the pan body; 11. support legs; 12. an air outlet; 13. a discharge port; 14. a driving member; 15. a rotating shaft; 16. a stirring member; 21. a groove; 22. sealing the end; 23. a handle; 24. filtering and screening; 25. a clamping groove I; 26. a clamping groove II; 27. a boss; 28. a seal ring; 29. and the clamping piece.
Detailed Description
The present invention will now be described in detail with reference to the accompanying drawings. The figure is a simplified schematic diagram illustrating the basic structure of the invention only by way of illustration, and therefore it shows only the constitution related to the invention.
The preparation method of the soup base with the Oryza Glutinosa specifically comprises the following steps:
s1, preparation in the early stage; sterilizing and disinfecting the electric cooker and the common kitchen ware for preparing soup base at high temperature;
s2, preparing a raw material; preparing fresh food materials, wherein the food materials are water, old hen, eel bone, pig bone, star anise, cassia bark, dahurian angelica root, clove, cinnamon, magnolia flower, long pepper, tsaoko cardamon and the like, cleaning the food materials for standby, and preparing different seasoning bags according to the number of different food materials; in the process, the old hen is boiled by whole chicken, half of the old hen in the food material is fried for standby, the eel bones are fried for standby, and the pig bones are crushed for standby;
s3, hanging soup; the method comprises the steps of adopting an electric cooker to cook soup bases, adding fried old hen, eel bones and broken pig bones into the electric cooker, adding a proper amount of water into the electric cooker, pouring water after boiling, scalding water, adding a proper amount of water and the rest raw materials, boiling the soup bases by strong fire, controlling the soup base temperature in the boiling process to be 95-100 ℃, improving the dissolution speed of food materials by the soup base temperature of 95-100 ℃, quickly dissolving nutrient sources in the food materials, removing foreign flavor in the food materials, boiling for 1-2 hours by strong fire, enabling the soup bases to be turbid, quickly precipitating grease in the food materials by strong fire, forming an oil seal on the upper layer of the soup bases after boiling by the strong fire, and boiling by the small fire, locking the fragrance of the soup bases by the formed oil seal; the temperature of the soup base is controlled at 90-94 ℃ in the boiling process, and the soup base is boiled for 10 hours, so that the flavor of old hen, eel bone, pig bone and the like in the food material is fully soaked out, and the soup base is in a semi-clear and semi-turbid state after being boiled by small fire; finally, turning over strong fire to cook, wherein the temperature of the soup base is controlled at 100 ℃ in the cooking process, and the soup base is cooked for 1h, so that soup hanging work is completed;
s4, filtering; the solid impurities in the soup base are effectively removed, so that the soup base is clearer and more transparent, and the taste is finer;
s5, concentrating; the taste of each food material in the soup base is more concentrated by evaporating the water in the soup base, the overall taste and flavor are improved, and the temperature of the soup base is controlled to be about 70 ℃ in the concentration process.
Referring to fig. 1 to 6, the electric cooker includes a cooker body 10, a plurality of support legs 11 fixedly installed at the bottom end of the cooker body 10, an air outlet 12 is provided at the top end of the cooker body 10, and a discharge outlet 13 is provided at the lower end of the cooker body 10.
The side wall of the pot body 10 is provided with a groove 21, a filtering mechanism is arranged in the groove 21, the filtering mechanism comprises a sealing end 22 hinged with one end of the groove 21, a filtering screen 24 is fixedly connected to the sealing end 22, in this embodiment, the filtering screen 24 is arranged in a barrel shape, and the filtering screen 24 is arranged in a matched mode with the inner wall of the pot body 10.
In this embodiment, the filtering holes of the filtering screen 24 can be set according to the volume of the food material, so as to ensure that the food material is not dispersed into the soup during the soup hanging process.
A first clamping groove 25 is formed on one side of the inner wall of the groove 21, a protruding portion 27 is arranged on one side of the sealing end 22, and a sealing ring 28 is sleeved on the protruding portion 27, in this embodiment, the first clamping groove 25 and the sealing ring 28 are arranged in a matched mode, and the sealing end 22 and the groove 21 can be kept sealed in a sealing state through the mutual matching of the sealing ring 28 and the first clamping groove 25, so that the sealing performance between the sealing end 22 and the groove 21 is improved.
A second clamping groove 26 is further formed in one side of the inner wall of the groove 21, and a clamping piece 29 matched with the second clamping groove 26 is further arranged on the sealing end 22, so that the sealing end 22 and the groove 21 can be matched with the clamping piece 29 through the second clamping groove 26, and stability of the sealing end in a sealing state is guaranteed.
A handle 23 is provided at the end of the sealed end 22 remote from the filter screen 24.
The inside of the pot body 10 is also rotationally connected with a rotating shaft 15, the rotating shaft 15 is provided with a stirring piece 16, and further, the bottom end of the pot body 10 is also fixedly provided with a driving piece 14 connected with the rotating shaft 15. Can be through starting driving piece 14, driving piece 14 drives the pivot 15 rotation of being connected with it, through the stirring piece 16 motion of pivot 15 rotation drive with being connected with it, stir the soup base in the pot body 10, avoid the soup base adhesion at the inner wall of the pot body 10 to the phenomenon that the burning appears in the messenger's soup base.
The working principle of the invention is as follows:
in the initial state, the sealing end 22 is matched with the groove 21, at this moment, the pot body 10 is in a fully-closed state, then the handle 23 is pulled, the handle 23 drives the sealing end 22 connected with the handle to move, the sealing end 22 is separated from the groove 21, then food materials are put into the filter screen 24, then the sealing end 22 is matched with the groove 21, the clamping groove I25 is matched with the sealing ring 28, the clamping groove II 26 is matched with the clamping piece 29, the groove 21 is completely sealed through the sealing end 22, water is added into the pot body 10, the pot body 10 is heated, the driving piece 14 is started, the driving piece 14 drives the rotating shaft 15 connected with the driving piece to rotate, the stirring piece 16 connected with the driving piece is driven to move through the rotation of the rotating shaft 15, soup materials in the pot body 10 are stirred, the soup materials are prevented from adhering to the inner wall of the pot body 10, and the phenomenon of burning is caused. After heating, the handle 23 is pulled, the handle 23 drives the sealing end 22 connected with the handle 23 to move, the sealing end 22 is separated from the groove 21, and then the food material is taken out, so that the soup base is filtered.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments in accordance with the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
It should be noted that the terms "first," "second," and the like in the description and claims of the present application and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that embodiments of the present application described herein may be implemented in sequences other than those illustrated or described herein.
While the foregoing is directed to the preferred embodiment of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. The technical scope of the present invention is not limited to the description, but must be determined according to the scope of claims.
Claims (9)
1. The preparation method of the soup base with the Oryza Glutinosa is characterized by comprising the following steps of:
s1, preparation in the early stage; sterilizing and disinfecting the electric cooker and the common kitchen ware for preparing soup base at high temperature;
s2, preparing a raw material; the required raw materials comprise water, old hen, eel bone, pig bone, star anise, cinnamon, angelica dahurica, clove, cinnamon, magnolia flower, long pepper and tsaoko amomum fruit;
s3, hanging soup; adding old hen, eel bone and pig bone into an electric cooker, scalding, adding proper amount of water and the rest raw materials, boiling soup base with strong fire, controlling the temperature of the soup base to be 95-100 ℃ in the boiling process, boiling for 1-2 h, then converting into small fire, controlling the temperature of the soup base to be 90-94 ℃ in the boiling process, boiling for 10h, and finally boiling with strong fire, controlling the temperature of the soup base to be 100 ℃ in the boiling process, and boiling for 1h;
s4, filtering;
s5, concentrating.
2. The preparation method of the soup base with the omelet noodles according to claim 1, wherein the old hen in the food material is boiled by whole chicken, half of the old hen in the food material is fried for standby, the eel bones are fried for standby, and the pig bones are smashed for standby.
3. The method for preparing the soup base of an octer noodles according to claim 1, wherein the temperature of the soup base is controlled to be 70 ℃ in the concentration process.
4. An okay soup base prepared by the method for preparing an okay soup base according to any one of claims 1 to 3.
5. An electric cooker for preparing the soup base with the octer surface according to claim 4, which is characterized by comprising a cooker body and a filter mechanism hinged with the cooker body, wherein a groove is formed in one side of the cooker body, the filter mechanism comprises a sealing end hinged with one end of the groove, and a clamping groove II is formed in the other end of the groove.
6. An electric cooker for preparing the soup base with the cooking range surface according to claim 5, which is characterized in that one side of the sealing end is provided with a clamping piece which is clamped with the clamping groove II, and one end of the sealing end, which faces the inner wall of the cooker body, is fixedly connected with a filter screen.
7. An electric cooker for preparing the soup base with the cooking range of claim 5, which is characterized in that a clamping groove I is formed on one side of the inner wall of the groove, a protruding part is arranged on one side of the sealing end, and a sealing ring is sleeved on the protruding part.
8. An electric cooker for preparing the soup base with the octer surface according to claim 5, characterized in that a rotating shaft is also rotationally connected in the cooker body, a stirring piece is arranged on the rotating shaft, and a driving piece connected with the rotating shaft is also fixedly arranged at the bottom end of the cooker body.
9. An electric cooker for preparing the soup base with the octer noodles according to claim 5, wherein the top end of the cooker body is provided with an air outlet, and the lower end of the cooker body is provided with a discharge outlet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311796084.XA CN117617470A (en) | 2023-12-22 | 2023-12-22 | Preparation method of soup base with sweet potato noodles, soup base with sweet potato noodles and electric cooker for preparing soup base with sweet potato noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311796084.XA CN117617470A (en) | 2023-12-22 | 2023-12-22 | Preparation method of soup base with sweet potato noodles, soup base with sweet potato noodles and electric cooker for preparing soup base with sweet potato noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117617470A true CN117617470A (en) | 2024-03-01 |
Family
ID=90035708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311796084.XA Pending CN117617470A (en) | 2023-12-22 | 2023-12-22 | Preparation method of soup base with sweet potato noodles, soup base with sweet potato noodles and electric cooker for preparing soup base with sweet potato noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117617470A (en) |
-
2023
- 2023-12-22 CN CN202311796084.XA patent/CN117617470A/en active Pending
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