CN106579225A - Seafood and mutton flavored base seasoning soup and making method thereof - Google Patents
Seafood and mutton flavored base seasoning soup and making method thereof Download PDFInfo
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- CN106579225A CN106579225A CN201611138656.5A CN201611138656A CN106579225A CN 106579225 A CN106579225 A CN 106579225A CN 201611138656 A CN201611138656 A CN 201611138656A CN 106579225 A CN106579225 A CN 106579225A
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Abstract
The invention belongs to the technical field of food processing and discloses seafood and mutton flavored base seasoning soup. The seasoning soup is formed by decocting sea crabs, red snappers, boneless grey goat meat, fresh sheep bones and lean chicken chest meat which are taken as main materials. According to the invention, the materials are strictly selected, the formula collocation is scientific and reasonable, the seafood and mutton flavored base seasoning soup gives consideration to requirements on various aspects of nutrition, taste, color and luster and the like, the process is simple and the prepared seafood and mutton flavored base seasoning soup has the characteristics of being strong in seafood and mutton flavor, delicious and palatable, long in aftertaste and the like, further having rich nutritional values, meeting taste needs of different regions, and organically combining boiling soup with steaming in a container in the process, thereby being more delicious.
Description
Technical field
The invention belongs to food processing technology field, in particular it relates to a kind of seafood Carnis caprae seu ovis basis flavoring soup and its making
Method.
Background technology
Basic flavoring soup refer to will contain abundant protein, colloid animal raw materials be put in pot the infusion that adds water, make original
The nutritional labeling of material is soluble in water, becomes nutritious, the fresh alcohol of flavour decoction.
Basic flavoring soup is a kind of very traditional seasoning means in Chinese cooking skill, and us can be helped to embody food
The local flavor of material script, therefore the taste quality of basic decoction, can determine the success or not of dish to a great extent.But with
The development of modern catering industry, food scientific technology incorporate, this traditional technology be subjected to it is huge challenge, with various
Various kinds flavoring agent it is prevailing, many cooks are excessively used flavoring agent in dish cooking process, so do not simply fail to food materials
Real local flavor is embodied, it is also possible to can be caused potentially hazardous to a person sponging on an aristocrat, be had a strong impact on the lifting of Chinese cooking quality.It is based on
This, the basic flavoring soup developed a kind of nutritious, delicious flavour and adapt to modern hotel industry development is just particularly important.
The content of the invention
The technical problem to be solved is the defect and deficiency for overcoming existing cooking condiment, there is provided a kind of seafood
Carnis caprae seu ovis basis flavoring soup.
It is a further object of the present invention to provide the manufacture method of above-mentioned seafood Carnis caprae seu ovis basis flavoring soup.
The above-mentioned purpose of the present invention is to give realization by the following technical programs.
Traditional handicraft is merged by the present invention with modern food processing technology, from seafood, Carnis caprae seu ovis and Os Caprae seu Ovis as main food
Material, addition part medical material, poultry class raw material by technologic improvement, are prepared for cooking the basic soup of seasoning, preferably by food materials
Real local flavor is presented in face of a person sponging on an aristocrat.
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the flavoring soup by Sea crab, Red snapper, the green hill Carnis caprae seu ovis that pick a bone, fresh Os Caprae seu Ovis and
Thin chicken-breasted is boiled as major ingredient and is formed.
Preferably, the flavoring soup contains the raw material of following parts by weight：The flavoring soup contains following parts by weight
Raw material：600～2000 parts of Sea crab, 250～1000 parts of Red snapper, pick a bone 8000～30000 parts of green hill Carnis caprae seu ovis, fresh Os Caprae seu Ovis 10000
～15000 parts, raw 1000～4000 parts of Adeps Caprae seu ovis, 25～100 parts of the Radix Angelicae Dahuricae, 10～40 parts of Fructus Tsaoko, 3～10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 13～
50 parts, net big 25～100 parts of Bulbus Allii Fistulosi, 50～200 parts of Rhizoma Zingiberis Recens block, 15～50 parts of fourth osmanthus face, 1500～6000 parts of thin chicken-breasted.
Preferably, the flavoring soup contains the raw material of following parts by weight：The flavoring soup contains following parts by weight
Raw material：800～1500 parts of Sea crab, 400～800 parts of Red snapper, pick a bone 10000～20000 parts of green hill Carnis caprae seu ovis, fresh Os Caprae seu Ovis 10000
～14000 parts, raw 1500～3000 parts of Adeps Caprae seu ovis, 40～60 parts of the Radix Angelicae Dahuricae, 15～30 parts of Fructus Tsaoko, 4～8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 20～40
Part, net big 40～60 parts of Bulbus Allii Fistulosi, 80～150 parts of Rhizoma Zingiberis Recens block, 20～40 parts of fourth osmanthus face, 2000～4000 parts of thin chicken-breasted.
Most preferably, the flavoring soup contains the raw material of following parts by weight：1000 parts of Sea crab, 500 parts of Red snapper, pick a bone
15000 parts of Carnis caprae seu ovis, 12000 parts of fresh Os Caprae seu Ovis, raw 2000 parts of Adeps Caprae seu ovis, 50 parts of the Radix Angelicae Dahuricae, 20 parts of Fructus Tsaoko, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 25 parts of Rhizoma Alpiniae Officinarum, Herba Alii fistulosi
White 50 parts, 100 parts of Rhizoma Zingiberis Recens block, 30 parts of fourth osmanthus face, 3000 parts of thin chicken-breasted.
The manufacture method of above-mentioned seafood Carnis caprae seu ovis basis flavoring soup, it is characterised in that the manufacture method of the flavoring soup includes
Following steps：
S1. fresh Os Caprae seu Ovis cut part, and thigh bone smashes, and are steeped 1～3 hour with clear water, and in entering 58～62 DEG C of warm water pot, big fire is boiled, repeatedly
Pull out after going offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 800～1200 parts of water is added, is mixed thoroughly stand-by；
S2.40000～50000 part water, burns to the fresh Os Caprae seu Ovis shop fixtures handled well described in 85～95 DEG C at present S1, above puts green hill of picking a bone
Carnis caprae seu ovis, Sea crab, Red snapper code are neat, and big fire is boiled, skims blood foam, then plus 8000～12000 parts of clear water, and big fire is boiled, then skims
Blood foam, then raw Adeps Caprae seu ovis are layered on Carnis caprae seu ovis, big fire is boiled and removes offscum, burn greatly 48～52 minutes to soup it is dense turn white, meat extremely
When medium well, add same the boiling of the Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum to be put within 18～22 minutes onion parts, Rhizoma Zingiberis Recens block, and constantly stir, be allowed to
Uniformly boil；
S3. water proof stews：The soup of step S2 is entered into steamer, 100～120 DEG C are steamed 1～3 hour, are filtered stand-by；
S4. sweep soup：Soup after step S3 is filtered is boiled, and is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus, mistake
Filter；
S5. pack：The flavoring soup of cooling is pressed into bag subpackage.
Preferably, in step S1, fresh Os Caprae seu Ovis cut weight by 450～550 parts/block.
Preferably, in step S5, flavoring soup presses 500 parts of bag subpackages.
This flavoring soup can be not only used for the use of seafood Mutton Flavor dish, can be with marmite dish, noodle soup, powder
Serve as decoction use in making Deng snack.
Compared with prior art, the invention has the advantages that：
Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account each side such as nutrition, taste, color and luster and requires, concise in technology,
Obtained soup seafood Mutton Flavor is strong, delicious agreeable to the taste, the features such as long times of aftertaste, with abundant nutritive value, meets different
GUNTANG and stewing out of water are organically combined in technique, the delicious food of more aobvious soup by regional taste demand.
Specific embodiment
The present invention is further illustrated with reference to specific embodiment.Experimental technique used in following embodiments is such as without spy
It is different to illustrate, it is conventional method：Used raw material, auxiliary agent etc., if no special instructions, are and the business such as can buy from conventional market
Raw material and auxiliary agent that approach is obtained.
Embodiment 1
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：1000 parts of Sea crab, Red snapper
500 parts, 15000 parts of the green hill Carnis caprae seu ovis that pick a bone, 12000 parts of fresh Os Caprae seu Ovis, raw 2000 parts of Adeps Caprae seu ovis, 50 parts of the Radix Angelicae Dahuricae, 20 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5
Part, 25 parts of Rhizoma Alpiniae Officinarum, net big 50 parts of Bulbus Allii Fistulosi, 100 parts of Rhizoma Zingiberis Recens block, 30 parts of fourth osmanthus face, 3000 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis cut weight to 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 60 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 90 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 20 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～120 DEG C are steamed 1.5 hours, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus,
Filter；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Embodiment 2
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：Sea crab 600g parts, Red snapper
250 parts, 8000 parts of the green hill Carnis caprae seu ovis that pick a bone, 10000 parts of fresh Os Caprae seu Ovis, raw 1000 parts of Adeps Caprae seu ovis, 25 parts of the Radix Angelicae Dahuricae, 10 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3
Part, 13 parts of Rhizoma Alpiniae Officinarum, net big 25 parts of Bulbus Allii Fistulosi, 50 parts of Rhizoma Zingiberis Recens block, 15 parts of fourth osmanthus face, 1500 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis are cut and weigh about 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 60 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 90 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 20 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～20 DEG C are steamed 1.5 hours, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus,
Filter；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Embodiment 3
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：2000 parts of Sea crab, Red snapper
1000 parts, 30000 parts of the green hill Carnis caprae seu ovis that pick a bone, 15000 parts of fresh Os Caprae seu Ovis, raw 4000 parts of Adeps Caprae seu ovis, 100 parts of the Radix Angelicae Dahuricae, 40 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi)
10 parts, only 50 parts of Rhizoma Alpiniae Officinarum, big 100 parts of Bulbus Allii Fistulosi, 200 parts of Rhizoma Zingiberis Recens block, 50 parts of fourth osmanthus face, 6000 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis are cut and weigh about 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 60 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 80 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 15 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～120 DEG C are steamed 1.5 hours, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus,
Filter；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Reference examples 1
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：400 parts of Sea crab, Red snapper
200 parts, 15000 parts of the green hill Carnis caprae seu ovis that pick a bone, 5000 parts of fresh Os Caprae seu Ovis, raw 2000 parts of Adeps Caprae seu ovis, 50 parts of the Radix Angelicae Dahuricae, 20 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5
Part, 25 parts of Rhizoma Alpiniae Officinarum, net big 20 parts of Bulbus Allii Fistulosi, 100 parts of Rhizoma Zingiberis Recens block, 10 parts of fourth osmanthus face, 3000 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis are cut and weigh about 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 60 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 90 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 20 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～120 DEG C are steamed 1.5 hours, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus,
Filter；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Reference examples 2
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：1000 parts of Sea crab, Red snapper
500 parts, 35000 parts of the green hill Carnis caprae seu ovis that pick a bone, 25000 parts of fresh Os Caprae seu Ovis, raw 2000 parts of Adeps Caprae seu ovis, 50 parts of the Radix Angelicae Dahuricae, 5 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15
Part, 25 parts of Rhizoma Alpiniae Officinarum, net big 150 parts of Bulbus Allii Fistulosi, 100 parts of Rhizoma Zingiberis Recens block, 30 parts of fourth osmanthus face, 3000 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis are cut and weigh about 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 60 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 60 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 5 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～120 DEG C are steamed 1.5 hours, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft 4000 parts, is boiled, band Carnis Gallus domesticus are fine and soft ripe
Solidification, filters；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Reference examples 3
A kind of seafood Carnis caprae seu ovis basis flavoring soup, the raw material for including following parts by weight are boiled and are formed：2400 parts of Sea crab, Red snapper
500 parts, 7000 parts of the green hill Carnis caprae seu ovis that pick a bone, 12000 parts of fresh Os Caprae seu Ovis, raw 5000 parts of Adeps Caprae seu ovis, 20 parts of the Radix Angelicae Dahuricae, 8 parts of Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15
Part, 10 parts of Rhizoma Alpiniae Officinarum, net big 20 parts of Bulbus Allii Fistulosi, 40 parts of Rhizoma Zingiberis Recens block, 30 parts of fourth osmanthus face, 3000 parts of thin chicken-breasted.
The manufacture method of seafood Carnis caprae seu ovis basis flavoring soup specifically includes following steps：
（1）Fresh Os Caprae seu Ovis are cut and weigh about 500 parts/block, and thigh bone is smashed with the knife back, are steeped 2 hours with clear water, enter big fire in 40 DEG C of warm water pot
It is boiled, pull out after beating repeatedly offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 1000 parts of water is added, is mixed thoroughly and treat
With；
（2）Soup bucket is put into 45000 parts of clear water, burns to 90 DEG C of fresh Os Caprae seu Ovis shop fixtures at present, above puts the green hill Carnis caprae seu ovis that pick a bone, Sea crab, red Channa arguss
Fish code is neat, and big fire is boiled, skims blood foam, then plus 10000 parts of big fire of clear water it is boiled, then skim blood foam, subsequently raw Adeps Caprae seu ovis be layered on
On Carnis caprae seu ovis, big fire is boiled and removes offscum, it is big burn 50 minutes to soup it is dense turn white, meat to it is medium well when, enter the Radix Angelicae Dahuricae, Fructus Tsaoko, osmanthus
Skin, Rhizoma Alpiniae Officinarum are put into the onion parts of bat pine, Rhizoma Zingiberis Recens block for 20 minutes with boiling, while Carnis caprae seu ovis in pot constantly will be stirred, are allowed to uniformly boil；
（3）Water proof stews：Soup bucket is entered into steamer, 100～120 DEG C are steamed 40 minutes, are filtered stand-by；
（4）Sweep soup：Soup after filtration is put into soup bucket to boil, is added the Carnis Gallus domesticus with water fine and soft 4000 parts, is boiled, band Carnis Gallus domesticus are fine and soft ripe
Solidification, filters；
（5）Packaging：The flavoring soup of cooling is pressed into 500 part/bag subpackages with liquid packing machine, heating during use, is directly opened.
Reference examples 4
A kind of seafood Carnis caprae seu ovis basis flavoring soup, material component are same as Example 1, and its manufacture method is substantially the same manner as Example 1,
Only with the mode of GUNTANG.
Reference examples 5
A kind of seafood Carnis caprae seu ovis basis flavoring soup, material component are same as Example 1, and its manufacture method is substantially the same manner as Example 1,
Only with the mode of stewing out of water.
The seafood Carnis caprae seu ovis basis flavoring soup that embodiment 1～3 and reference examples 1～5 are prepared is felt by the standard of table 1
Official's quality evaluation, determined scoring are as shown in table 2.
A kind of sensory test standards of grading of 1 seafood Carnis caprae seu ovis of table basis flavoring soup
| Color and luster | Delicate flavour | Density | Abnormal smells from the patient | Taste | Rating |
| Very well | Very well | It is dense thick | It is dense strongly fragrant | Very well | 2 |
| It is good | It is good | It is denser | It is stronger | Preferably | 1 |
| Typically | Typically | Typically | Typically | Typically | 0 |
| It is poor | It is poor | It is diluter | It is thin | It is poor | -1 |
| It is very poor | It is very poor | It is very dilute | It is very light | It is very poor | -2 |
The sensory evaluation score value of 2 seafood Carnis caprae seu ovis of table basis flavoring soup
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | Reference examples 4 | Reference examples 5 | |
| Color and luster | 2 | 2 | 2 | 1 | 0 | 0 | 0 | 0 |
| Delicate flavour | 2 | 1 | 2 | 0 | 0 | -1 | 0 | 0 |
| Density | 2 | 1 | 2 | 1 | 0 | 0 | -2 | 0 |
| Fragrance | 2 | 2 | 1 | 1 | 0 | 0 | 0 | -1 |
| Taste | 2 | 2 | 1 | 0 | 1 | 0 | 0 | -1 |
| Total score | 10 | 8 | 8 | 3 | 1 | -1 | -2 | -2 |
From the sensory evaluation analysis result of table 2, compared with reference examples 1～5, the seafood that various embodiments of the present invention are prepared
The flavoring soup sorting of Carnis caprae seu ovis basis is rigorous, and formula collocation is scientific and reasonable, takes into account the requirement of each side such as nutrition, taste, color and luster, technique letter
It is clean.The sensory evaluation scores of the seafood Carnis caprae seu ovis basis flavoring soup that various embodiments of the present invention are prepared are in higher level；Obtained sea
Fresh mutton have it is with rich flavor, it is delicious agreeable to the taste, the features such as long times of aftertaste, with abundant nutritive value, meet different regions mouth
Taste demand.
Claims (4)
1. a kind of seafood Carnis caprae seu ovis basis flavoring soup, it is characterised in that the flavoring soup by Sea crab, Red snapper, the green hill Carnis caprae seu ovis that pick a bone,
Fresh Os Caprae seu Ovis and thin chicken-breasted are boiled as major ingredient and are formed.
2. seafood Carnis caprae seu ovis according to claim 1 basis flavoring soup, it is characterised in that the flavoring soup contains following weight
The raw material of number：600～2000 parts of Sea crab, 250～1000 parts of Red snapper, pick a bone 8000～30000 parts of green hill Carnis caprae seu ovis, fresh Os Caprae seu Ovis
10000～15000 parts, raw 1000～4000 parts of Adeps Caprae seu ovis, 25～100 parts of the Radix Angelicae Dahuricae, 10～40 parts of Fructus Tsaoko, 3～10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum
13～50 parts, net big 25～100 parts of Bulbus Allii Fistulosi, 50～200 parts of Rhizoma Zingiberis Recens block, 15～50 parts of fourth osmanthus face, thin chicken-breasted 1500～6000
Part.
3. seafood Carnis caprae seu ovis according to claim 2 basis flavoring soup, it is characterised in that the flavoring soup contains following weight
The raw material of number：800～1500 parts of Sea crab, 400～800 parts of Red snapper, pick a bone 10000～20000 parts of green hill Carnis caprae seu ovis, fresh Os Caprae seu Ovis
10000～14000 parts, raw 1500～3000 parts of Adeps Caprae seu ovis, 40～60 parts of the Radix Angelicae Dahuricae, 15～30 parts of Fructus Tsaoko, 4～8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 20
～40 parts, net big 40～60 parts of Bulbus Allii Fistulosi, 80～150 parts of Rhizoma Zingiberis Recens block, 20～40 parts of fourth osmanthus face, 2000～4000 parts of thin chicken-breasted.
4. described in claims 1 to 3 seafood Carnis caprae seu ovis basis flavoring soup manufacture method, it is characterised in that the system of the flavoring soup
Comprise the steps as method：
S1. fresh Os Caprae seu Ovis cut part, and thigh bone smashes, and are steeped 1～3 hour with clear water, and in entering 58～62 DEG C of warm water pot, big fire is boiled, repeatedly
Pull out after going offscum and rinsed well with clear water；Thin chicken-breasted is chopped into into young pilose antler, 800～1200 parts of water is added, is mixed thoroughly stand-by；
S2.40000～50000 part water, burns to the fresh Os Caprae seu Ovis shop fixtures handled well described in 85～95 DEG C at present S1, above puts green hill of picking a bone
Carnis caprae seu ovis, Sea crab, Red snapper code are neat, and big fire is boiled, skims blood foam, then plus 8000～12000 parts of clear water, and big fire is boiled, then skims
Blood foam, then raw Adeps Caprae seu ovis are layered on Carnis caprae seu ovis, big fire is boiled and removes offscum, burn greatly 48～52 minutes to soup it is dense turn white, meat extremely
When medium well, add same the boiling of the Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum to be put within 18～22 minutes onion parts, Rhizoma Zingiberis Recens block, and constantly stir, be allowed to
Uniformly boil；
S3. water proof stews：The soup of step S2 is entered into steamer, 100～120 DEG C are steamed 1～3 hour, are filtered stand-by；
S4. sweep soup：Soup after step S3 is filtered is boiled, and is added the Carnis Gallus domesticus with water fine and soft, is boiled, the fine and soft ripe solidification of band Carnis Gallus domesticus, mistake
Filter；
S5. pack：The flavoring soup of cooling is pressed into bag subpackage.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255303A (en) * | 1998-11-27 | 2000-06-07 | *** | Technology for cooking lamb-mutton-fish soup |
| CN1281657A (en) * | 2000-08-09 | 2001-01-31 | 陶兴民 | Preparation of fish and mutton fresh soup |
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102038232A (en) * | 2010-11-16 | 2011-05-04 | 成都大学 | Method for preparing preprocessed milky white mutton soup |
| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
-
2016
- 2016-12-12 CN CN201611138656.5A patent/CN106579225A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255303A (en) * | 1998-11-27 | 2000-06-07 | *** | Technology for cooking lamb-mutton-fish soup |
| CN1281657A (en) * | 2000-08-09 | 2001-01-31 | 陶兴民 | Preparation of fish and mutton fresh soup |
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102038232A (en) * | 2010-11-16 | 2011-05-04 | 成都大学 | Method for preparing preprocessed milky white mutton soup |
| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
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Application publication date: 20170426 |