CN106473007A - A kind of acid soup mutton chaffy dish and preparation method thereof - Google Patents
A kind of acid soup mutton chaffy dish and preparation method thereof Download PDFInfo
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- CN106473007A CN106473007A CN201610868869.7A CN201610868869A CN106473007A CN 106473007 A CN106473007 A CN 106473007A CN 201610868869 A CN201610868869 A CN 201610868869A CN 106473007 A CN106473007 A CN 106473007A
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- chaffy dish
- lycopersici esculenti
- fructus lycopersici
- caprae seu
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- 235000014347 soups Nutrition 0.000 title claims abstract description 34
- 239000002253 acid Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000283898 Ovis Species 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 2
- 241001465382 Physalis alkekengi Species 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000012876 acute enteritis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of acid soup mutton chaffy dish, including component and mass fraction be：20 ~ 30 parts of Carnis caprae seu ovis, 30 parts of Fructus Lycopersici esculenti, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 6 parts of Fructus Capsici, 3 parts of salt, 1 part of glutinous rice flour, 2 parts of Chinese liquor.The preparation method of this sour soup mutton chaffy dish is：Step one, preparation：Fructus Lycopersici esculenti is cleaned, it is standby to dry moisture, then Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici is minced, add salt, glutinous rice flour, Chinese liquor to mix into paste thoroughly；Step 2, fermentation：Fructus Lycopersici esculenti is mashed, mixes thoroughly with the paste that mixes up in step one, put in the pickle jar having cleaned up, fermentation is obtained acid soup after 25 ~ 30 days；Step 3, the sour soup fermenting is taken out, add water and boil 4min, be subsequently adding Carnis caprae seu ovis and boil 5min acid soup mutton chaffy dish is obtained.This sour soup mutton chaffy dish edible, nutritious, appetite promoting and the spleen strengthening, delicious flavour is vinegar-pepper tasty and refreshing.
Description
Technical field
The invention belongs to food processing field is and in particular to a kind of acid soup mutton chaffy dish and preparation method thereof.
Background technology
Carnis caprae seu ovis are nutritious, belong to Chinese medicine food materials, often eat Carnis caprae seu ovis and can enrich blood supporing yang, QI invigorating qi-restoratives, blood circulation promoting.
It is carnivorous that Carnis caprae seu ovis belong to heat, the people of trembled with fear can be allowed to become body and warm up, but has heating, toothache, aphtha of the mouth and tongue etc. to get angry disease
People's inedibility of shape.Patient with hepatopathy, hypertension, acute enteritises or other infectious disease, or during generating heat
Also inedibility.
Add sour soup to be cooked in Carnis caprae seu ovis, not only there is appetite promoting and the spleen strengthening, increase the effect of mouthfeel and appetite, and acid
Soup can also remove the smell of mutton in Carnis caprae seu ovis, and taste is better to allow Carnis caprae seu ovis.
Current sour soup Carnis caprae seu ovis are typically all with vinegar in the decoction of infusion Carnis caprae seu ovis, make to have tart flavour in decoction.But this
Method can only play the effect of seasoning it is impossible to alleviate the warm of Carnis caprae seu ovis, eat this sour soup Carnis caprae seu ovis, easily cause and get angry, Er Qiefei
Often greasy.
Content of the invention
The invention is intended to providing a kind of acid soup mutton chaffy dish and preparation method thereof, to solve only sheep in sour soup Carnis caprae seu ovis at present
The nutrition of meat, leads to nutrition not enrich the not good problem of taste.
One of this programme acid soup mutton chaffy dish, including component and mass fraction be：20 ~ 30 parts of Carnis caprae seu ovis, Fructus Lycopersici esculenti
30 parts, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 6 parts of Fructus Capsici, 3 parts of salt, 1 part of glutinous rice flour, 2 parts of Chinese liquor.
Preferably, described Fructus Lycopersici esculenti is the firm new fresh tomato plucked, if this is to place because Fructus Lycopersici esculenti is long-time, meeting
Produce many harmful substances, be not only detrimental to health, and noxious bacteria will be introduced in fermentation, lead to fermentation to be lost
Lose.
The preparation method of this sour soup mutton chaffy dish comprises the following steps：
Step one, preparation：Fructus Lycopersici esculenti is cleaned, it is standby to dry moisture, then Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici is minced, add salt, glutinous
Paste mixed into thoroughly by rice flour, Chinese liquor；
Step 2, fermentation：Fructus Lycopersici esculenti is mashed, mixes thoroughly with the paste that mixes up in step one, put in the pickle jar having cleaned up,
Fermentation was obtained Chinese lantern plant after 25 ~ 30 days；
Step 3, by the Chinese lantern plant fermenting take out, add water and boil 4min, be subsequently adding Carnis caprae seu ovis boil 5min be obtained acid soup mutton chaffy dish.
The operation principle of the present invention：The sweet heat of Carnis caprae seu ovis nature and flavor, there is QI invigorating qi-restoratives, warming middle-JIAO warm up under effect, but eat appearance more
Easily can lead to get angry.Fructus Lycopersici esculenti is cool in nature, can heat-clearing and toxic substances removing, with Carnis caprae seu ovis with eat, it is possible to decrease Carnis caprae seu ovis to body bring scorching, it is to avoid
Get angry.Abundant vitamin A and C is contained, its acidity is due to citric acid and malic acid, boils with Carnis caprae seu ovis one kind in eggplant,
The smell of mutton in Carnis caprae seu ovis can be eliminated, and there is appetite promoting and the spleen strengthening and eliminate greasy.In this programme, Rhizoma Zingiberis Recens have Titian
Effect, Bulbus Allii can be sterilized Titian, and Fructus Capsici can be whetted the appetite.Glutinous rice flour contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin
B1, Wei Shengsuo B2, nicotinic acid and starch etc., nutritious.Chinese liquor can play the effect of sterilization flavouring, increases fermenting speed.
In the preparation of this sour soup mutton chaffy dish, each raw material is all mixed with pasty state, contribute to allowing taste to merge, taste is more
Plus mellow, need afterwards to ferment 25 ~ 30 days, allow yeast natural fermentation produce tart flavour, contribute to lifted Chinese lantern plant mouthfeel.Send out
The good Chinese lantern plant of ferment needs to add water to boil 4min, and the suitable moderate heat of this process boils, and is easy to allow the taste in sour soup to eject, has and carry
The effect of taste, adds Carnis caprae seu ovis afterwards and is boiled, after the taste in sour soup can be allowed preferably to be dissolved into Carnis caprae seu ovis, after eating,
Carnis caprae seu ovis color and luster sauce red, oiliness do not have a strong smell, sour soup appetite promoting and the spleen strengthening, delicious flavour, vinegar-pepper tasty and refreshing.
Beneficial effects of the present invention：The present invention has advantages below with respect to present sour soup mutton chaffy dish：1st, on raw material more
Abundant, including Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici and glutinous rice flour, nutrition is very abundant, the smell of mutton of removable Carnis caprae seu ovis, and balance
The warm nature of Carnis caprae seu ovis, it is to avoid edible Carnis caprae seu ovis are got angry, and the oleaginous taste of Carnis caprae seu ovis can also be eliminated；2nd, acid is obtained using Fructus Lycopersici esculenti fermentation
Beans, are then added water with Chinese lantern plant and boil to obtain sour soup, and the method can make the taste of sour soup more preferably, and taste sufficiently incorporates in Carnis caprae seu ovis, allow sheep
Withering of meat is very delicious tasty and refreshing.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
A kind of acid soup mutton chaffy dish, including component and mass fraction be：Carnis caprae seu ovis 2.5kg, Fructus Lycopersici esculenti 3kg, Rhizoma Zingiberis Recens 300g, Bulbus Allii
300g, Fructus Capsici 600g, salt 300g, glutinous rice flour 100g, Chinese liquor 200g.Wherein Fructus Lycopersici esculenti is the firm new fresh tomato plucked.
The preparation method of this sour soup mutton chaffy dish comprises the following steps：
Step one, preparation：Fructus Lycopersici esculenti is cleaned, it is standby to dry moisture, then Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici is minced, add salt, glutinous
Paste mixed into thoroughly by rice flour, Chinese liquor；
Step 2, fermentation：Fructus Lycopersici esculenti is mashed, mixes thoroughly with the paste that mixes up in step one, put in the pickle jar having cleaned up,
Fermentation was obtained Chinese lantern plant after 28 days；
Step 3, by the Chinese lantern plant fermenting take out, add water and boil 4min, be subsequently adding Carnis caprae seu ovis boil 5min be obtained acid soup mutton chaffy dish.
Claims (3)
1. a kind of acid soup mutton chaffy dish is it is characterised in that the component including and mass fraction are：20 ~ 30 parts of Carnis caprae seu ovis, Fructus Lycopersici esculenti 30
Part, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 6 parts of Fructus Capsici, 3 parts of salt, 1 part of glutinous rice flour, 2 parts of Chinese liquor.
2. according to claim 1 a kind of acid soup mutton chaffy dish it is characterised in that：Described Fructus Lycopersici esculenti is the fresh of firm harvesting
Fructus Lycopersici esculenti.
3. preparation claim 1 or 2 described in a kind of acid soup mutton chaffy dish method it is characterised in that：Comprise the following steps：
Step one, preparation：Fructus Lycopersici esculenti is cleaned, it is standby to dry moisture, then Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici is minced, add salt, glutinous
Paste mixed into thoroughly by rice flour, Chinese liquor；
Step 2, fermentation：Fructus Lycopersici esculenti is mashed, mixes thoroughly with the paste that mixes up in step one, put in the pickle jar having cleaned up,
Fermentation is obtained acid soup after 25 ~ 30 days；
Step 3, the sour soup fermenting is taken out, add water and boil 4min, be subsequently adding Carnis caprae seu ovis and boil 5min acid soup mutton chaffy dish is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610868869.7A CN106473007A (en) | 2016-09-30 | 2016-09-30 | A kind of acid soup mutton chaffy dish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610868869.7A CN106473007A (en) | 2016-09-30 | 2016-09-30 | A kind of acid soup mutton chaffy dish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106473007A true CN106473007A (en) | 2017-03-08 |
Family
ID=58268999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610868869.7A Withdrawn CN106473007A (en) | 2016-09-30 | 2016-09-30 | A kind of acid soup mutton chaffy dish and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783377A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of production method of acid soup beef and mutton seasoning |
| CN108783247A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of processing method of acid soup dish |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422549A (en) * | 2001-12-06 | 2003-06-11 | 姜恒国 | Tomato sour soup |
| CN104000159A (en) * | 2014-06-18 | 2014-08-27 | 凯里学院 | Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment |
| CN105054152A (en) * | 2015-09-09 | 2015-11-18 | 贵州布依姑娘食品有限公司 | Special red sour soup and preparation method thereof |
| CN105901614A (en) * | 2016-03-31 | 2016-08-31 | 镇远县肖家园食品有限公司 | Sour soup and preparation method thereof |
-
2016
- 2016-09-30 CN CN201610868869.7A patent/CN106473007A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422549A (en) * | 2001-12-06 | 2003-06-11 | 姜恒国 | Tomato sour soup |
| CN104000159A (en) * | 2014-06-18 | 2014-08-27 | 凯里学院 | Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment |
| CN105054152A (en) * | 2015-09-09 | 2015-11-18 | 贵州布依姑娘食品有限公司 | Special red sour soup and preparation method thereof |
| CN105901614A (en) * | 2016-03-31 | 2016-08-31 | 镇远县肖家园食品有限公司 | Sour soup and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783377A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of production method of acid soup beef and mutton seasoning |
| CN108783247A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of processing method of acid soup dish |
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Application publication date: 20170308 |
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