CN105661436A - 一种蒙城撒汤的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种蒙城撒汤的制作方法,属于小吃面食领域,其步骤把在农家散养的3年以上的老母鸡、鳝鱼丝、食盐、葱花、姜片、麦仁、面筋放在砂锅内熬成高汤,在其高汤中均匀搅拌芡汁和鸡蛋,蒙城撒汤冷却后用罐或者塑料袋中密封包装冷藏并配备麻油包、香醋包以及由花生碎、虾皮、海带、豆皮组成的调料包。本发明解决了蒙城撒汤营养含量偏低,储存运输效果及口感不佳的问题。本发明的原食料老母鸡、鳝鱼丝、麦仁、花生碎、虾皮、海带、豆皮、面筋增加了养身、保健效果。本发明所采取的技术方案操作简便,这种蒙城撒汤风味独特、食用方便,易于养身保健。
Description
技术领域
本发明涉及小吃面食领域,尤其涉及可提供一种地方性、具有养身保健、风味独特、食用方便效果的蒙城撒汤的制作方法。
背景技术
撒汤,也叫潵汤、沙汤、煞汤、杀汤、萨汤,是安徽省蒙城县颇具有地方特色的传统小吃。相传清朝乾隆皇帝下江南路过蒙城,偶尝此汤,大加赞赏,从此撒汤声名远播,距今已有两百多年,是蒙城县特有的一种小吃,颇受人们喜爱,在蒙城大街小巷均能吃到。蒙城撒汤制作方法大致相同,但是选料、勾芡、火候、包装工序不同,也会影响蒙城撒汤的口感、养身、保健。
发明内容
为了克服现有技术中蒙城撒汤营养含量偏低,储存运输效果及口感不佳的问题,本发明提供一种蒙城撒汤的制作方法。
本发明所采取的技术方案是按照选料、勾芡、火候、包装工序进行加工。
本发明公开的一种蒙城撒汤的制作方法,是按照下列步骤操作:(1)选取在农家散养的3年以上的老母鸡、鳝鱼丝、食盐、葱花、姜片、麦仁、面筋放在砂锅内熬成高汤;(2)在高汤中均匀搅拌由淀粉和水勾成的适量的芡汁以及鸡蛋,芡汁添加要适量,芡汁过多或过少,会造成芡汁过稠或过稀,影响汤的口感;(3)蒙城撒汤冷却后用罐或者塑料袋中密封包装冷藏并配备麻油包、香醋包以及由花生碎、虾皮、海带、豆皮组成的调料包。
本发明有以下积极效果:芡汁主要成分是淀粉,富含多糖聚合物,它可与胃酸作用,形成胶状液,附在胃壁上,形成一层保护膜,防止或减少胃酸对胃壁的直接刺激,保护胃黏膜;鸡肉含有维生素、蛋白质、脂肪、钙、磷、铁等营养物质,有增强体力、强壮身体的作用;鸡蛋富含蛋白质、维生素和钾,有清热解毒、润肺利咽的效果;面筋富含麦胶蛋白质和麦谷蛋白质,有和中益气、解热、止烦的效果;鳝鱼丝富含DHA和卵磷脂,是人体器官组织细胞和脑细胞不可缺少的营养物质;虾皮富含虾青素,它是迄今为止最强的抗氧化剂;麦仁富含纤维、铁和锌;花生碎,俗称“长生果”富含维生素E、K,能增强记忆和抗衰老;海带,俗称“长寿菜”富含钙、铁和碘;豆皮富含蛋白质、氨基酸有延年益寿效果。
实施方式
(1)选取在农家散养3年以上的1500质量份老母鸡去内脏,洗净,在开水锅里煮2分钟;(2)取出老母鸡,洗去其污末,洗锅;(3)再把老母鸡放入锅内,注入清水至淹没鸡骨为止,在其内加30质量份鳝鱼丝,75质量份食盐,75质量份葱花,150质量份姜片;(4)大火煮至水开,再拧至瘟火,煮2-3个小时,炖至八成熟;(5)起锅至沙锅里煨炖,放30质量份麦仁和10质量份面筋后用瘟火吊10-13个小时,吊出高汤;(6)开锅后,将500质量份面粉和1000-2000质量份水勾成的芡汁以及1000质量份的鸡蛋拌匀后一起均匀搅拌在高汤中;(7)大火煮1-4分钟,迅速起锅,在其均匀搅拌15质量份五香粉;(8)蒙城撒汤冷却后用罐或者塑料袋中密封包装冷藏并配备麻油包、香醋包以及由花生碎、虾皮、海带、豆皮组成的调料包,这样既利于储存运输又保持了其原有的口感。
上面对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其他场合的,均在本发明的保护范围之内。
Claims (6)
1.一种蒙城撒汤的制作方法,其特征在于,其步骤包括选料、勾芡、火候、包装工序。
2.根据权利要求1所述的蒙城撒汤的制作方法,其特征在于,选取在农家散养3年以上的1500质量份老母鸡去内脏,洗净,在开水锅里煮2分钟,取出老母鸡,洗去其污末,洗锅,再把老母鸡放入锅内,注入清水至淹没鸡骨为止,在其内加30质量份鳝鱼丝,75质量份食盐,75质量份葱花,150质量份姜片。
3.根据权利要求1所述的蒙城撒汤的制作方法,其特征在于,大火煮至水开,再拧至瘟火,煮2-3个小时,炖至八成熟。
4.根据权利要求1所述的蒙城撒汤的制作方法,其特征在于,起锅至沙锅里煨炖,放30质量份麦仁和10质量份面筋后用瘟火吊10-13个小时,吊出高汤。
5.根据权利要求1所述的蒙城撒汤的制作方法,其特征在于,将500质量份面粉和1000-2000质量份水勾成的芡汁以及1000质量份的鸡蛋拌匀后一起均匀搅拌在高汤中,大火煮1-4分钟,迅速起锅,芡汁添加要适量,芡汁过多或过少,会造成芡汁过稀或过稠,影响汤的口感。
6.根据权利要求1所述的蒙城撒汤的制作方法,其特征在于,蒙城撒汤冷却后用罐或者塑料袋中密封包装冷藏并配备麻油包、香醋包以及由花生碎、虾皮、海带、豆皮组成的调料包。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107242465A (zh) * | 2017-06-15 | 2017-10-13 | 西南大学 | 一种即食紫薯糁的加工方法 |
CN108420033A (zh) * | 2017-11-16 | 2018-08-21 | 李青 | 一种老鸭魔芋粉丝汤的制作方法 |
CN114431445A (zh) * | 2022-01-20 | 2022-05-06 | 蒙城县中医院 | 一种养生撒汤及其制作方法 |
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CN103535798A (zh) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业(集团)有限责任公司 | 一种保健汤及其烹制方法 |
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CN1943439A (zh) * | 2006-10-26 | 2007-04-11 | 岳福鹏 | 砂锅海参菜肴及其制作方法 |
CN103535798A (zh) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业(集团)有限责任公司 | 一种保健汤及其烹制方法 |
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Title |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107242465A (zh) * | 2017-06-15 | 2017-10-13 | 西南大学 | 一种即食紫薯糁的加工方法 |
CN108420033A (zh) * | 2017-11-16 | 2018-08-21 | 李青 | 一种老鸭魔芋粉丝汤的制作方法 |
CN114431445A (zh) * | 2022-01-20 | 2022-05-06 | 蒙城县中医院 | 一种养生撒汤及其制作方法 |
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