CN1628555A

CN1628555A - Turtle thick soup

Info

Publication number: CN1628555A
Application number: CNA2003101126973A
Authority: CN
Inventors: 沈鸿昌
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-12-16
Filing date: 2003-12-16
Publication date: 2005-06-22
Anticipated expiration: 2023-12-16
Also published as: CN1271950C

Abstract

The invention discloses a turtle thick soup which is prepared by boiling diced meat of soft-shelled turtle of a predetermined weight ratio in grease soup and flavoring, wherein the soup is prepared from pig bones or hen, the flavorings include green onion, ginger, yellow rice wine, aromatic vinegar, gourmet powder, table salt, mashed garlic, piper nigrum, and lard.

Description

Turtle thick soup

Affiliated technical field

The present invention relates to food processing, be specifically related to Turtle thick soup.

Background technology

Raising along with people's living standard and quality of life, the food that people pursue features good taste, are of high nutritive value, and soft-shelled turtle is comparatively ideal selection, but traditional soft-shelled turtle method for cooking is to give birth to burn, steam in clear soup or quick-fried, these processing methods can not effectively discharge the nutrition of soft-shelled turtle, and the human absorptivity is low.

Summary of the invention

The objective of the invention is to: a kind of Turtle thick soup is provided, changes braised soft-shelled turtle into Turtle thick soup, realize standardization, industrialization, production in enormous quantities, satisfy the fast and convenient material requisite of people.

Technical solution of the present invention is: this Turtle thick soup is mainly formed with certain weight ratio boiling in cream soup and seasoning matter by the soft-shelled turtle meat cubelets, wherein, cream soup is the dense thick soup juice that boils with pig bone or one's old mother chicken, and seasoning matter includes onion parts, ginger splices, yellow rice wine, aromatic vinegar, monosodium glutamate, salt, mashed garlic, pepper, lard.

Concrete operation is: (1) preparatory stage: select materials, get fresh and alive wild physically fit soft-shelled turtle; Be equipped with cream soup, boil the soup juice of denseness 8-10% with pig bone, pig pawl or one's old mother chicken water; Be equipped with seasoning matter, onion parts, ginger splices, yellow rice wine, aromatic vinegar, monosodium glutamate, salt, mashed garlic, pepper, lard.(2) production phase: at first soft-shelled turtle is slaughtered cleanly, in boiling water, floated mucous membrane on the body of erasing 1 minute; Then, soft-shelled turtle goes into pot, burns to medium well, takes out soft-shelled turtle, picks a bone and gets meat, and meat is made broken fourth; Then, the soft-shelled turtle meat cubelets are dropped into infusion in the cream soup, its weight ratio is 1: 3, puts seasoning matter onion parts 4g, ginger splices 3g, yellow rice wine 6g, aromatic vinegar 2g, monosodium glutamate 2g, salt 3g, mashed garlic 0.2g, pepper 0.4g, lard 10g in the per kilogram Turtle thick soup; At last, cooling is by dividing the refrigeration of reload request packing.

The present invention makes dense thick custard juice, and contained nutrition is high, easily is absorbed by the body, and is fragrant, bright, fine and smooth, mouthfeel is good, has kidney tonifying, mends brain, enhance metabolism, and the yin-nourishing stasis of blood of loosing, the ruffian that disappears is except that disease, the effect of promoting longevity.

The specific embodiment

Example 1: one of the soft-shelled turtle of getting 0.6 kilogram, slaughter clean, floated in the boiling water 1 minute, mucous membrane on the body of erasing, soft-shelled turtle goes into pot, burn to medium well, the taking-up soft-shelled turtle is picked a bone and gets meat, and meat is made 0.25 kilogram of broken fourth, and 0.25 kilogram of soft-shelled turtle meat cubelets is dropped in 0.75 kilogram of cream soup, put in the lump onion parts 4g, ginger splices 3g, yellow rice wine 6g, aromatic vinegar 2g, monosodium glutamate 2g, salt 3g, mashed garlic 0.2g, pepper 0.4g, lard 10g boiled altogether 3-5 minute 1 kilogram of Turtle thick soup, last bag distribution packaging.

Example 2: two of the soft-shelled turtles of getting 0.6 kilogram, slaughter clean, floated in the boiling water 1 minute, mucous membrane on the body of erasing, soft-shelled turtle goes into pot, burn to medium well, taking-up is picked a bone and is got meat, and meat is made 0.5 kilogram of broken fourth, and 0.5 kilogram of soft-shelled turtle meat cubelets is dropped in 1.5 kilograms of cream soup, put in the lump onion parts 8g, ginger splices 6g, yellow rice wine 12g, aromatic vinegar 4g, monosodium glutamate 4g, salt 6g, mashed garlic 0.4g, pepper 0.8g, lard 20g boiled altogether 3-5 minute 2 kilograms of Turtle thick soups, last bag distribution packaging.

Claims

1, Turtle thick soup, it is characterized in that: this Turtle thick soup is mainly formed with certain weight ratio boiling in cream soup and seasoning matter by the soft-shelled turtle meat cubelets, wherein, cream soup is the dense thick soup juice that boils with pig bone or one's old mother chicken, and seasoning matter includes onion parts, ginger splices, yellow rice wine, aromatic vinegar, monosodium glutamate, salt, mashed garlic, pepper, lard.

2, Turtle thick soup according to claim 1 is characterized in that: concrete operation is: (1) preparatory stage: select materials, get fresh and alive wild physically fit soft-shelled turtle; Be equipped with cream soup, boil the soup juice of denseness 8-10% with pig bone, pig pawl or one's old mother chicken water; Be equipped with seasoning matter, onion parts, ginger splices, yellow rice wine, aromatic vinegar, monosodium glutamate, salt, mashed garlic, pepper, lard.(2) production phase: at first soft-shelled turtle is slaughtered cleanly, in boiling water, floated mucous membrane on the body of erasing 1 minute; Then, soft-shelled turtle goes into pot, burns to medium well, takes out soft-shelled turtle, picks a bone and gets meat, and meat is made broken fourth; Then, the soft-shelled turtle meat cubelets are dropped into infusion in the cream soup, its weight ratio is 1: 3, puts seasoning matter onion parts 4g, ginger splices 3g, yellow rice wine 6g, aromatic vinegar 2g, monosodium glutamate 2g, salt 3g, mashed garlic 0.2g, pepper 0.4g, lard 10g in the per kilogram Turtle thick soup; At last, cooling is by dividing the refrigeration of reload request packing.