CN106262605A - A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof - Google Patents
A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof Download PDFInfo
- Publication number
- CN106262605A CN106262605A CN201610683679.8A CN201610683679A CN106262605A CN 106262605 A CN106262605 A CN 106262605A CN 201610683679 A CN201610683679 A CN 201610683679A CN 106262605 A CN106262605 A CN 106262605A
- Authority
- CN
- China
- Prior art keywords
- parts
- sus domestica
- carnis sus
- flavouring agent
- seasoning gravy
- 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.)
- Withdrawn
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Carnis Sus domestica Seasoning gravy and preparation method thereof, be made up of following raw material: fresh pork, vegetable oil, Nan Jiang, Herba Alii fistulosi, curry, Herba Coriandri, cooking wine, Os Sus domestica soup, quality sauce, refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: it is stand-by that (1) makes pork sauce；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) flavouring agent bag is put in soup stock and filter after heating, obtain baste standby；(5) pork sauce being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Carnis Sus domestica Seasoning gravy.The Carnis Sus domestica Seasoning gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Carnis Sus domestica Seasoning gravy and making side thereof
Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble,
Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally
Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also
Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula
Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone
Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel
The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting
Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality
Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte
And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office
Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people
The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Carnis Sus domestica Seasoning gravy that is of high nutritive value and
Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Carnis Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh pork 100～150 parts, vegetable oil 5
～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, curried 1～3 part, Herba Coriandri 2～5 parts, cooking wine 5～10 parts, Os Sus domestica soup 80～200
Part, quality sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～15 parts；Described
Flavouring agent include the raw material of following weight: Rhizoma Kaempferiae 0.1～0.3 part, Fructus Momordicae 1～2 parts, Flos Caryophylli 1～2 parts, Radix Glycyrrhizae
0.1～0.3 part, Fructus Piperis 1～2 parts, Herba lysimachiae capillipedis 0.2～0.4 part, Fructus Lycii 0.2～0.4 part, Semen Sojae Preparatum 0.5～1 part, Radix Ginseng 0.2～0.4
Part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Carnis Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh pork, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain pork sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, Flos Caryophylli, Radix Glycyrrhizae, recklessly
Green pepper, Herba lysimachiae capillipedis, Fructus Lycii, Semen Sojae Preparatum, Radix Ginseng and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, curry, Herba Coriandri stir-frying
Perfume (or spice), adds cooking wine, Os Sus domestica soup, refined salt, crystal sugar, suitable quantity of water and quality sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours,
Heat complete soup stock to filter, remove solid impurity, obtain baste standby；
(5) pork sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains Carnis Sus domestica Seasoning gravy.
Preferably, the described ample boiling hot process of step (1) includes, uses cold water to cook and is gradually heated up, makes the egg of Carnis Sus domestica outer layer
White matter is difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Arachidis hypogaeae semen.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Carnis Sus domestica Seasoning gravy made, with fragrance striking the nose, taste is fragrant
Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect,
Meet the requirement of health diet now；Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of Carnis Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh pork 100 parts, vegetable oil 5 parts, south
Rhizoma Zingiberis Recens 1 part, 1 part of Herba Alii fistulosi, curried 1 part, 2 parts of Herba Coriandri, cooking wine 5 parts, Os Sus domestica soup 80 parts, quality sauce 3 parts, refined salt 5 parts, 2 parts of crystal sugar,
Monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1 part, arhat
Really 1 part, Flos Caryophylli 1 part, 0.1 part of Radix Glycyrrhizae, 1 part of Fructus Piperis, Herba lysimachiae capillipedis 0.2 part, Fructus Lycii 0.2 part, 0.5 part of Semen Sojae Preparatum, Radix Ginseng 0.2 part, Radix Angelicae Sinensis
0.02 part；
The manufacture method of described Carnis Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh pork, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain pork sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Rhizoma Kaempferiae, Fructus Momordicae, Flos Caryophylli, Radix Glycyrrhizae, Fructus Piperis,
Herba lysimachiae capillipedis, Fructus Lycii, Semen Sojae Preparatum, Radix Ginseng and Radix Angelicae Sinensis, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, curry, Herba Coriandri stir-frying perfume, then
Adding cooking wine, Os Sus domestica soup, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) pork sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Carnis Sus domestica Seasoning gravy.
Embodiment 2:
A kind of Carnis Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh pork 150 parts, vegetable oil 10 parts, south
Rhizoma Zingiberis Recens 3 parts, 3 parts of Herba Alii fistulosi, curry 3 parts, 5 parts of Herba Coriandri, cooking wine 10 parts, Os Sus domestica soup 200 parts, quality sauce 6 parts, refined salt 7 parts, crystal sugar 6
Part, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3 part,
Fructus Momordicae 2 parts, Flos Caryophylli 2 parts, 0.3 part of Radix Glycyrrhizae, 2 parts of Fructus Piperis, Herba lysimachiae capillipedis 0.4 part, Fructus Lycii 0.4 part, 1 part of Semen Sojae Preparatum, Radix Ginseng 0.4 part, when
Return 0.04 part；
The manufacture method of described Carnis Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh pork, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain pork sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Rhizoma Kaempferiae, Fructus Momordicae, Flos Caryophylli, Radix Glycyrrhizae, Fructus Piperis,
Herba lysimachiae capillipedis, Fructus Lycii, Semen Sojae Preparatum, Radix Ginseng and Radix Angelicae Sinensis, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, curry, Herba Coriandri stir-frying perfume, then
Adding cooking wine, Os Sus domestica soup, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated
The soup stock finished filters, and removes solid impurity, obtains baste standby；
(5) pork sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Carnis Sus domestica Seasoning gravy.
In the above embodiment of the present invention, described ample boiling hot process includes, uses cold water to cook and is gradually heated up, makes Carnis Sus domestica outer layer
Protein be difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell；The vegetable oil used in described making step is
Oleum Arachidis hypogaeae semen.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Carnis Sus domestica Seasoning gravy made, with fragrance striking the nose, taste
Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic
Effect, meets the requirement of health diet now；Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a Carnis Sus domestica Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh pork 100～150
Part, vegetable oil 5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, curried 1～3 part, Herba Coriandri 2～5 parts, cooking wine 5～10 parts, Os Sus domestica
Soup 80～200 parts, quality sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～
15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1～0.3 part, Fructus Momordicae 1～2 parts, Flos Caryophylli 1～
2 parts, Radix Glycyrrhizae 0.1～0.3 part, Fructus Piperis 1～2 parts, Herba lysimachiae capillipedis 0.2～0.4 part, Fructus Lycii 0.2～0.4 part, Semen Sojae Preparatum 0.5～1 part, Radix Ginseng
0.2～0.4 part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Carnis Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh pork, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation,
Obtain pork sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Rhizoma Kaempferiae, Fructus Momordicae, Flos Caryophylli, Radix Glycyrrhizae, Fructus Piperis,
Herba lysimachiae capillipedis, Fructus Lycii, Semen Sojae Preparatum, Radix Ginseng and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, curry, Herba Coriandri stir-frying perfume, then
Adding cooking wine, Os Sus domestica soup, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) pork sauce of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling
Using little fire instead and endure 30～40 minutes at leisure, natural cooling obtains Carnis Sus domestica Seasoning gravy.
The manufacture method of a kind of Carnis Sus domestica Seasoning gravy the most according to claim 1, it is characterised in that described step (1)
Ample boiling hot process includes, uses cold water to cook and is gradually heated up, and makes the protein of Carnis Sus domestica outer layer be difficult to solidification, it is simple to internal crimson blood row
Go out, go its smell.
The manufacture method of a kind of Carnis Sus domestica Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is Oleum Arachidis hypogaeae semen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683679.8A CN106262605A (en) | 2016-08-18 | 2016-08-18 | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683679.8A CN106262605A (en) | 2016-08-18 | 2016-08-18 | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262605A true CN106262605A (en) | 2017-01-04 |
Family
ID=57679762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610683679.8A Withdrawn CN106262605A (en) | 2016-08-18 | 2016-08-18 | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262605A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183243A (en) * | 1996-11-21 | 1998-06-03 | 陕西省西岐风味食品厂 | Bottled stir-fried minced meat sauce for noodles and preparing method thereof |
| CN1463630A (en) * | 2002-06-12 | 2003-12-31 | 刘洪英 | Spicy meat paste and method for making same |
| CN1698473A (en) * | 2004-05-20 | 2005-11-23 | 杨秀敏 | Production method of fried bean sauce with pork |
| CN101095522A (en) * | 2006-06-27 | 2008-01-02 | 王博 | Method for cooking spiced braised pork |
| CN101133854A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Delicious sauced pork food product manufacturing method |
| CN101675793A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Flavored pork sauce and production process thereof |
| CN102461870A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Pork paste and its production method |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
| CN102987170A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for manufacturing pork food |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
-
2016
- 2016-08-18 CN CN201610683679.8A patent/CN106262605A/en not_active Withdrawn
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183243A (en) * | 1996-11-21 | 1998-06-03 | 陕西省西岐风味食品厂 | Bottled stir-fried minced meat sauce for noodles and preparing method thereof |
| CN1463630A (en) * | 2002-06-12 | 2003-12-31 | 刘洪英 | Spicy meat paste and method for making same |
| CN1698473A (en) * | 2004-05-20 | 2005-11-23 | 杨秀敏 | Production method of fried bean sauce with pork |
| CN101095522A (en) * | 2006-06-27 | 2008-01-02 | 王博 | Method for cooking spiced braised pork |
| CN101133854A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Delicious sauced pork food product manufacturing method |
| CN101675793A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Flavored pork sauce and production process thereof |
| CN102461870A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Pork paste and its production method |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
| CN102987170A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for manufacturing pork food |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN106722811A (en) | A kind of crucian fragrance thick gravy and preparation method thereof | |
| CN103932231A (en) | Nutritious and delicious beer soft-shelled turtle and preparation method thereof | |
| CN106307419A (en) | Beef seasoning marinade and method for manufacturing same | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN110495598A (en) | A kind of preparation method of paste flavor brine | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN106307406A (en) | Goose flavoring marinade and preparation method thereof | |
| CN106262437A (en) | A kind of Os Sus domestica Seasoning gravy and preparation method thereof | |
| CN106307408A (en) | Mutton flavoring marinade and preparing method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN105249421A (en) | Sauce containing fragrant and crunchy water bamboo | |
| CN106360597A (en) | Bovine bone seasoning marinade and preparation method thereof | |
| CN106579287A (en) | Pig bone flavor marinade and making method thereof | |
| CN106262605A (en) | A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof | |
| CN109549162A (en) | One breeding pigeon essence and preparation method thereof | |
| CN106262601A (en) | A kind of Carnis Leporis Seasoning gravy and preparation method thereof | |
| CN106107881A (en) | A kind of Carnis Equi Asini Seasoning gravy and preparation method thereof | |
| CN106307407A (en) | Pigeon meat seasoning marinade and making method thereof | |
| CN106262604A (en) | A kind of quail meat Seasoning gravy and preparation method thereof | |
| CN106262616A (en) | A kind of duck meat Seasoning gravy and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |