CN104172051A - Flavour sour soup dipping water and production method thereof - Google Patents
Flavour sour soup dipping water and production method thereof Download PDFInfo
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- CN104172051A CN104172051A CN201410345308.XA CN201410345308A CN104172051A CN 104172051 A CN104172051 A CN 104172051A CN 201410345308 A CN201410345308 A CN 201410345308A CN 104172051 A CN104172051 A CN 104172051A
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- 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
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- 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
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- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses flavour sour soup dipping water. The flavour sour soup dipping water comprises the following components: salt, pepper, ginger, soybean, tomato, wild shallot, common perilla seed, fermented black bean and garlic as well as one or composition of more than two of sugar, hot pepper, celery seeds, houttuynia cordata, Chinese parsley and pungent litse fruit; and sour soup is added as a homogenizing liquid. The flavour sour soup dipping water produced by adopting a formula and a production method of the flavour sour soup dipping water has strong flavour of Miao and Dong nationalities, accords with the modern taste, has the health effects of appetizing, dispelling cold, relieving summer heat, neutralizing greasy and increasing appetite and can be combined with delicious foods such as sour soup hot pot and sour soup noodles, so that increasing requirement of people to sour soup delicious foods is met, and the flavour sour soup dipping water is worthy of being widely popularized.
Description
Technical field
The present invention relates to a kind of sour soup flavouring formula and preparation method thereof, relate to particularly a kind of local flavor acid soup with Guizhou seedling, Dong's national style and dip in water and preparation method thereof.
Background technology
Guizhou is a multi-national area, and " it is fine without three days ", has a humid climate, and foodstuff is difficult for preserving.Ancients have created the multiple method for making of sauerkraut in practice, have extended the holding time of food, formed gradually relieving haperacidity, eaten sour custom.Acid soup has the effect of Appetizing spleen-tonifying, goes to Guizhou mountainous area almost to have acid carboy in every household, few one or two, many tens.Relieving haperacidity soup, food acid food has become the large characteristic in Guizhou province one.Propelling along with the industrialization of sour soup industry, the industrialization standard relevant to sour soup and relevant formula for a product also seem all the more important, no matter be the chain Suan Tang food and beverage enterprise of joining or daily household diet, in edible classical acid soup of fire pot, all need a kind of sour soup of fire pot that can either keep traditional properties can carry again fresh increasing taste to dip in water condiment.
And people were also many for the achievement in research of dipping in water condiment in recent years, a kind of water flavoring that dips in as disclosed in the data that Chinese patent literature application publication number is CN103637149A, the capsicum ratio of dipping in water flavoring in every 100g is that 70%-71%, salt 10%-15%, Chinese prickly ash 1%-2%, anistree 1%-2%, tsaoko 1%-2%-fennel 1%-2%, ginger powder 2%-3%, pepper 1%-2% and monosodium glutamate 6%-8% make.And a kind of hot-pot dipping water capsicum spices and preparation method thereof is disclosed in the data that application publication number is CN102763825A, its formula is capsicum 100kg, garlic 5-8kg, pericarpium zanthoxyli schinifolii 5-6kg, anistree 2-3kg, fennel seeds seed 1.5-2.5kg, salt 5-6kg, peanut 9-11kg, rhizoma zingiberis 1-2kg, cardamom 1-2kg, pepper 1-2kg, dried orange peel 1-2kg.Application publication number is to disclose a kind of hot pepper dipped water and preparation method thereof in the data of CN102669624A, and the condiment ratio of dipping in water is: paprika 88～92%, salt 3～5%, monosodium glutamate 2～4%, ginger 1～2%, fennel 1～2%, Chinese prickly ash 0.7～1%.The preparation method of hot pepper dipped water removes bar for chilli is cleaned, dries, fried, pulverize, by proportion scale, prepare burden and stir, pack.
Although above-mentioned open source information has all been done many innovations to dipping in water condiment, its local flavor is all partially spicy, is not suitable as the flavor enhancing flavorings of sour soup food, so in prior art, still lacks the local flavor acid soup with Guizhou seedling, Dong's national style and dip in water.
Summary of the invention
The object of this invention is to provide a kind of existing seedling, Dong's national style, a kind of local flavor acid soup that meets again modern's taste dips in formula of water condiment and preparation method thereof.
The formula that this local flavor acid soup of the present invention dips in water condiment is such: its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; In its component, also contain the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens; Certainly, as necessity, it also adds sour soup as mixing well.Provide concrete several formulas of each component of patent of the present invention below:
Formula 1: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part.Add sour soup to mix well rear edible.This dips in water and is applicable to most people, has pepperyly in its taste acid, and mouthfeel is better.
Formula 2: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part.Add sour soup to mix well rear edible.This dips in the applicable people who does not eat capsicum of water and eats, and its taste be take acid as main.
Formula 3: it comprises following component according to parts by weight: salt 1-2 part, 1 part of soybean, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, wild Hu green onion 1-2 part, 0.5 part of ground pepper, SUMAZI 1-2 part, 1 part, fermented soya bean, rhizoma zingiberis 1-2 part, garlic 1-2 part, extra dry red wine green pepper 2-4 part.Add sour soup to mix well rear edible.This formula, not containing heavier batchings of fishy smell such as cordate houttuynias, is applicable to light taste personage edible.
Formula 4: it comprises following component according to parts by weight: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 5-6 part.Add sour soup to mix well rear edible.This dips in water take that pungent tart flavour is suitable as main, and it is edible that applicable hobby is eaten peppery personage.
This sour soup of the present invention dips in water and makes as follows:
To dip in each component in water formula processes before mixing as follows: white sugar and the peppery fruit of hair are pickled after dewatering after 2 days again and grind to form powdery; To after Litsea pungens dehydration, grind to form powdery; Cordate houttuynia is cleaned up to rear dehydration and grind to form powdery; After open country Hu green onion is cleaned, low temperature dewatering grinds to form powdery; Celery seed is fried to take the dish out of the pot and to dry in the air when hearing cracker and having strong aroma and after clear-cut, grind to form powdery; Rhizoma zingiberis is chosen to clean impurity, be soaked in water 3～6 hours, pull out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 ℃ of temperature, grind to form powdery; SUMAZI after drying or be air-dry, 80 ℃ of temperature is ground to form to powdery; To after coriander dehydration, grind to form powdery; To after garlic dehydration, grind to form powdery; To after extra dry red wine green pepper drying and dewatering, grind to form powdery; The needed salt of formula and pepper one are reinstated to vigorous fire and fry to there being strong pepper taste to go out, then dry in the air to pulverize after embrittlement; To after soybean frying, grind to form powdery; Each component is edible by expecting packing or load in mixture into a comprehensive material bag, adding appropriate amount of acid soup can be used as when edible to dip in water as required.
Celery seed, Litsea pungens, cordate houttuynia, coriander are packed according to taste and are selected to add with packaging bag independently.
In formula, the purposes of each component and feature are as follows:
The peppery fruit of hair: the little tomato that the southeast of Guizhou Province is wild, acidity is larger, increases acidity and carries fresh.
Litsea pungens: be must blending the ingredients in a recipe of Kerry acid soup, can carry freshly, Titian removes raw meat.There is invigorating the spleen to dry, aid digestion, control the effect of sore life, expelling wind and clearing away cold, swelling and pain relieving outward.Can determine whether add according to a person sponging on an aristocrat's taste demand.
Cordate houttuynia: flavoring, has clearing heat and detoxicating, diuresis oedema effect.The cordate houttuynia popular name folding basal part of the ear, with its root pan feeding.Cordate houttuynia has heavier fishy smell, and part population may not adapt to its fishy smell, can determine whether add according to a person sponging on an aristocrat's demand.
Wild green onion recklessly: flavoring, fragrance just, has harness the river swollen, pyogenic infections and turgor effect.
Celery seed: spice, press the different raw meat that goes.Have relieve inflammation or internal heat, calmness, relieving summer-heat, step-down, lipopenicillinase, short-term take can play hypotensive, the effect of reducing blood lipid.
Fermented soya bean: seasoning, and stomach, relieving restlessness, separates raw meat poison, cold removing heat.
Pepper: hot spices.Dispel raw meat, separate greasyly, aid digestion, control cold phlegm dyspepsia, coldness and pain in the epigastrium, gastric disorder causing nausea, vomiting clear water, has loose bowels, cold dysentery.And separate bromatotoxin.
SUMAZI: seasoning Titian, has the loose effect of trembling with fear, removing rheumatism of inducing sweat.
Ceriander seed: seasoning Titian, has strongly fragrant, the analgesic antidotal effect that disappears of whetting the appetite.
Garlic: condiment, goes raw meat to increase taste sterilization.Wherein the red skin head of garlic is best, can be made into garlic water and adds in formula, also can grind rear one-tenth powder ball shape and add.
Extra dry red wine green pepper (line green pepper): condiment, pungent is strong, Titian, raw meat is removed in seasoning.(the line green pepper of producing with the southeast of Guizhou Province is best.)
Ginger: press the different raw meat that goes, render palatable.(take Calusena lansium ginger as best.)
Soya bean: produce fragrant.
Salt: seasoning, adopts common salt.
Sugar: seasoning, can adopt white sugar, candy sugar powder or brown powdered sugar etc.
As a kind of preferred scheme, in formula, can also add mold bean curd, pickled radiss etc.According to person sponging on an aristocrat's demand, can add therein mold bean curd 1-2 part, pickled radiss 1-2 part.
As a kind of preferred version, in formula, can also add fermented bean curd, but in order to guarantee life period, need independently to vacuumize packing.According to individual taste needs, also can add other flavorings such as pickled radiss, to obtain the water that dips in of various tastes.
Adopted sour soup of the present invention to dip in this water that dips in of water formula and preparation method making, there is dense seedling Dong's local flavor and meet modern Taste, and have that powder for improving appetite is cold, relieving summer-heat solution is greasy, increase the effects that take care of health such as appetite, can be combined with ticbits such as sour soup of fire pot, sour powder faces, to meet people for the continuous pursuit of sour soup class cuisines, should be widely promoted.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
This main feature of dipping in water of the present invention is that its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; In its component, also contain the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens.That is to say: salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic belong to and must contain, sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea are in selectively adding.Important component is wherein soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI and fermented soya bean, and adds sour soup as mixing well liquid.
Dipping in each component in water formula processes before mixing as follows: white sugar and the peppery fruit of hair are pickled after dewatering after 2 days again and grind to form powdery; To after Litsea pungens dehydration, grind to form powdery; Cordate houttuynia is cleaned up to rear dehydration and grind to form powdery; After open country Hu green onion is cleaned, low temperature dewatering grinds to form powdery; Celery seed is fried to take the dish out of the pot and to dry in the air when hearing cracker and having strong aroma and after clear-cut, grind to form powdery; Rhizoma zingiberis is chosen to clean impurity, be soaked in water 3～6 hours, pull out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 ℃ of temperature, grind to form powdery; SUMAZI after drying or be air-dry, 80 ℃ of temperature is ground to form to powdery; To after coriander dehydration, grind to form powdery; To after garlic dehydration, grind to form powdery; To after extra dry red wine green pepper drying and dewatering, grind to form powdery; The needed salt of formula and pepper one are reinstated to vigorous fire and fry to there being strong pepper taste to go out, then dry in the air to pulverize after embrittlement; To after soybean frying, grind to form powdery; Each component is edible by expecting packing or load in mixture into a comprehensive material bag, adding appropriate amount of acid soup can be used as when edible to dip in water as required.
Celery seed, Litsea pungens, cordate houttuynia, coriander are packed according to taste and are selected to add with packaging bag independently.
In formula, can also add fermented bean curd, but in order to guarantee life period, need independently to vacuumize packing.According to individual taste needs, also can add other flavorings such as pickled radiss, to obtain the water that dips in of various tastes.
Below according to the difference of dipping in water formula, what provide several different tastes dips in water embodiment:
Embodiment 1:
Salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part.Add sour soup to mix well rear edible.This dips in water and is applicable to most people, has pepperyly in its taste acid, and mouthfeel is better.
Embodiment 2:
Salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part.Add sour soup to mix well rear edible.This dips in the applicable people who does not eat capsicum of water and eats, and its taste be take acid as main.
Embodiment 3:
Salt 1-2 part, 1 part of soybean, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, wild Hu green onion 1-2 part, 0.5 part of ground pepper, SUMAZI 1-2 part, 1 part, fermented soya bean, rhizoma zingiberis 1-2 part, garlic 1-2 part, extra dry red wine green pepper 2-4 part.Add sour soup to mix well rear edible.This formula, not containing heavier batchings of fishy smell such as cordate houttuynias, is applicable to light taste personage edible.
Embodiment 4:
: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 5-6 part.Add sour soup to mix well rear edible.This dips in water take that pungent tart flavour is suitable as main, and it is edible that applicable hobby is eaten peppery personage.
Embodiment 5:
Salt 0.5-1 part, 1 part of soybean, the peppery fruit 1-2 part of hair, 0.5 part of Litsea pungens, 1 part of cordate houttuynia, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, 1 part of coriander, 1 part of rhizoma zingiberis, 1 part of garlic, extra dry red wine green pepper 1-2 part, 1 part of fermented bean curd.Add sour soup to mix well rear edible.It is light that this dips in mouth of a river sense, take tart flavour as main, has concurrently micro-peppery.
Embodiment 6:
Salt 1-2 part, 1 part of sugar, soybean 1-2 part, the peppery fruit 1-2 part of hair, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part, fermented bean curd 2-3 part.Add sour soup to mix well rear edible.This dips in mouth of a river taste and takes into account acid, peppery, and has micro-sweetly, and the personage who is applicable to this kind of taste of hobby is edible.
Embodiment 7:
Salt 1-2 part, 1 part of soybean, the peppery fruit 2-3 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-3 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part, fermented bean curd 1-2 part, pickled radiss 1-2 part, sauerkraut 1-2 part.Add sour soup to mix well rear edible.This dips in mouth of a river taste take acid as main, takes into account pungent, is applicable to liking the personage of tart flavour edible.
Certainly, be more than concrete exemplary applications of the present invention, the present invention also has other embodiment, and all employings are equal to the technical scheme of replacement or equivalent transformation formation, within all dropping on protection domain of the presently claimed invention.
Claims (7)
1. local flavor acid soup dips in a water, it is characterized in that: its component comprises salt, pepper, ginger, soybean, the peppery fruit of hair, wild Hu green onion, SUMAZI, fermented soya bean, garlic; In its component, also contain the one or more kinds of combinations in sugar, capsicum, celery seed, cordate houttuynia, coriander, Litsea pungens.
2. local flavor acid soup according to claim 1 dips in water, it is characterized in that: according to parts by weight, it comprises following component: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 2-3 part.
3. local flavor acid soup according to claim 1 dips in water, it is characterized in that: according to parts by weight, it comprises following component: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part.
4. local flavor acid soup according to claim 1 dips in water, it is characterized in that: according to parts by weight, it comprises following component: salt 1-2 part, 1 part of soybean, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, wild Hu green onion 1-2 part, 0.5 part of ground pepper, SUMAZI 1-2 part, 1 part, fermented soya bean, rhizoma zingiberis 1-2 part, garlic 1-2 part, extra dry red wine green pepper 2-4 part.
5. local flavor acid soup according to claim 1 dips in water, it is characterized in that: according to parts by weight, it comprises following component: salt 1-2 part, sugared 0.5-1 part, soybean 2-3 part, the peppery fruit 1-2 part of hair, 1 part of Litsea pungens, cordate houttuynia 1-2 part, wild Hu green onion 1-2 part, 1 part of celery seed, 1 part of ground pepper, SUMAZI 1-3 part, 1 part, fermented soya bean, coriander 1-2 part, rhizoma zingiberis 1-3 part, garlic 1-3 part, extra dry red wine green pepper 5-6 part.
6. the preparation method that local flavor acid soup dips in water, is characterized in that: will dip in each component in water formula and process as follows before mixing: white sugar and the peppery fruit of hair are pickled after dewatering after 2 days again and grind to form powdery; To after Litsea pungens dehydration, grind to form powdery; Cordate houttuynia is cleaned up to rear dehydration and grind to form powdery; After open country Hu green onion is cleaned, low temperature dewatering grinds to form powdery; Celery seed is fried to take the dish out of the pot and to dry in the air when hearing cracker and having strong aroma and after clear-cut, grind to form powdery; Rhizoma zingiberis is chosen to clean impurity, be soaked in water 3～6 hours, pull out, low temperature drying or air-dry, then grind to form powdery; Fermented soya bean are dried or frying generation fragrance 80 ℃ of temperature, grind to form powdery; SUMAZI after drying or be air-dry, 80 ℃ of temperature is ground to form to powdery; To after coriander dehydration, grind to form powdery; To after garlic dehydration, grind to form powdery; To after extra dry red wine green pepper drying and dewatering, grind to form powdery; The needed salt of formula and pepper one are reinstated to vigorous fire and fry to there being strong pepper taste to go out, then dry in the air to pulverize after embrittlement; To after soybean frying, grind to form powdery; Each component is edible by expecting packing or load in mixture into a comprehensive material bag, adding appropriate amount of acid soup can be used as when edible to dip in water as required.
7. the preparation method that local flavor according to claim 6 acid soup dips in water, is characterized in that: celery seed, Litsea pungens, cordate houttuynia, coriander are packed the selection according to taste with packaging bag independently and added.
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| CN107510025A (en) * | 2017-08-30 | 2017-12-26 | 长沙玺和赢日用品贸易有限公司 | A kind of sour soup of fire pot backing material formula and preparation method thereof |
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| CN106720457B (en) * | 2016-11-30 | 2020-08-11 | 郑州雪麦龙食品香料有限公司 | Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof |
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| CN101099559A (en) * | 2007-08-02 | 2008-01-09 | 林菲菲 | Flavoring and its preparing method |
| CN102293391A (en) * | 2011-09-16 | 2011-12-28 | 杨仕萍 | Hot pepper dipped water |
| CN102669624A (en) * | 2012-05-23 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Chili dipping liquid and manufacture method of chili dipping liquid |
| CN103445127A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Condiment sauce and manufacturing method thereof |
| CN103637149A (en) * | 2013-12-23 | 2014-03-19 | 云南尼罗非食品开发有限公司 | Water-dipped seasoner |
-
2014
- 2014-07-21 CN CN201410345308.XA patent/CN104172051B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099559A (en) * | 2007-08-02 | 2008-01-09 | 林菲菲 | Flavoring and its preparing method |
| CN102293391A (en) * | 2011-09-16 | 2011-12-28 | 杨仕萍 | Hot pepper dipped water |
| CN102669624A (en) * | 2012-05-23 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Chili dipping liquid and manufacture method of chili dipping liquid |
| CN103445127A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Condiment sauce and manufacturing method thereof |
| CN103637149A (en) * | 2013-12-23 | 2014-03-19 | 云南尼罗非食品开发有限公司 | Water-dipped seasoner |
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| Title |
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| 邢阿吻: "《下厨房》", 10 January 2013, article "酸汤蘸水", pages: 1 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107510025A (en) * | 2017-08-30 | 2017-12-26 | 长沙玺和赢日用品贸易有限公司 | A kind of sour soup of fire pot backing material formula and preparation method thereof |
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| CN104172051B (en) | 2016-02-10 |
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