CN108420033A - A kind of production method of old duck taro vermicelli soup - Google Patents
A kind of production method of old duck taro vermicelli soup Download PDFInfo
- Publication number
- CN108420033A CN108420033A CN201711135694.XA CN201711135694A CN108420033A CN 108420033 A CN108420033 A CN 108420033A CN 201711135694 A CN201711135694 A CN 201711135694A CN 108420033 A CN108420033 A CN 108420033A
- Authority
- CN
- China
- Prior art keywords
- soup
- duck
- mass parts
- production method
- taro vermicelli
- 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.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 33
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 21
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004332 deodorization Methods 0.000 claims abstract description 10
- 244000268590 Euryale ferox Species 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 230000008719 thickening Effects 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- XGFJCRNRWOXGQM-UHFFFAOYSA-N hot-2 Chemical compound CCSC1=CC(OC)=C(CCNO)C=C1OC XGFJCRNRWOXGQM-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003053 toxin Substances 0.000 abstract description 5
- 231100000765 toxin Toxicity 0.000 abstract description 5
- 241001379910 Ephemera danica Species 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000008104 plant cellulose Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 108700012359 toxins Proteins 0.000 description 3
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of production methods of old duck taro vermicelli soup, belong to snack wheaten food field, its step cleans 3 years or more the high-quality drakes living in farmers''s free-ranging, the deodorization liquid is dipped in hairbrush remove smelling removal after draining, it is placed in marmite and is boiled into soup-stock, it stirs Gorgon euryale juice in right amount in its soup-stock, and the soup-stock that the thickening soup is crossed is poured into and quick-boils the taro vermicelli scalded in boiling water and spreads a little condiments.It is ineffective that the present invention solves the problems, such as that old duck bean vermicelli soup weight-reducing, toxin expelling, hypoglycemic, reducing blood lipid, U.S. face take care of health.Effect that the former foodstuff husband duck of the present invention, taro vermicelli, Gorgon euryale juice, chopped spring onion increase weight-reducing, toxin expelling, hypoglycemic, reducing blood lipid, U.S. face take care of health.The technical solution used in the present invention is easy to operate, this old duck taro vermicelli soup unique flavor, convenient, is easy to life enhancement.
Description
Technical field
The present invention relates to snack wheaten food fields, more particularly to can provide it is a kind of have weight-reducing, toxin expelling, hypoglycemic, reducing blood lipid,
U.S. face take care of health effect old duck taro vermicelli soup production method.
Background technology
Old duck bean vermicelli soup has given full play to the dietary function of duck, and a health that even more in all age Chinese praise highly is beautiful
Food has extremely deep market comsupton basis.Old duck bean vermicelli soup production method is roughly the same, but sorting, deodorization, thickening soup,
Duration and degree of heating process is different, can also influence the mouthfeel of old duck bean vermicelli soup, take care of health, health-care effect.
Invention content
It is ineffective in order to overcome old duck bean vermicelli soup weight-reducing in the prior art, toxin expelling, hypoglycemic, reducing blood lipid, U.S. face to take care of health
The problem of, the present invention provides a kind of production method of old duck taro vermicelli soup.
The technical solution used in the present invention is processed according to sorting, deodorization, thickening soup, the duration and degree of heating.
A kind of production method of old duck taro vermicelli soup disclosed by the invention, is operated according to the following steps：（1）It is chosen at
The high-quality drake living of farmers''s free-ranging 3 years or more removes internal organ, cleans, drains；（2）Vinegar and yellow rice wine are poured into clean bowl and is uniformly mixed
Deodorization liquid is made after conjunction, then dips in the deodorization liquid with hairbrush and is uniformly applied to inside and outside duck from duck neck to duck leg, after drying again by
It is uniformly smeared second time according to the step, is placed in marmite that be boiled into soup-stock spare after drying；（3）Uniform stirring is by forming sediment in soup-stock
Suitable Gorgon euryale juice that powder and water hook, the addition of Gorgon euryale juice is appropriate, and Gorgon euryale juice is excessive or very few, Gorgon euryale juice can be caused excessively dilute or feeding-up, shadow
Ring the mouthfeel of soup；（4）Taro vermicelli takes out from box, crosses clear water and cleans, drains to be put into boiling water and quick-boil boiling hot 2 to 3 minutes；（5）
The taro vermicelli scalded that quick-boils drags for be added in bowl after the soup-stock that the thickening soup is crossed spreads a little condiments again, and the condiments contains green onion
It spends, peanut is crisp, the peppery powder of Hu, star aniseed powder, sesame oil, aromatic vinegar.
The present invention has following good effect：Taro vermicelli in the present invention is rich in plant cellulose and natural mannosan,
Verified plant cellulose and natural mannosan have insulin in increase blood to existing medicine, reduce blood glucose, to control, in advance
Anti- and treatment diabetes have much effect of promoting longevity, while plant cellulose also helps to enliven function of intestinal canal, and it is internal to accelerate excretion
Harmful toxins；Konjaku heat is extremely low, while the diet pleasant sensation for fully meeting people will not getting fat, without deliberately dieting, just
Balanced diet can be reached to ideal fat-reducing effect；Duck is rich in nutrients such as bone collagen, bone calcium, vitamin, phosphorus, iron
Matter plays the role of enhancing muscle power, strengthening body；Gorgon euryale juice main component is starch, is rich in polysaccharide polymer, it can make with hydrochloric acid in gastric juice
With formation colloidal fluid is attached on stomach wall, forms layer protecting film, prevent or reduce direct stimulation of the hydrochloric acid in gastric juice to stomach wall, protects stomach
Mucous membrane；Yellow rice wine can not only increase appetite, make one to be in a cheerful frame of mind, and body is happy, and can play a role in health care, and promote new old generation
It thanks, and has blood-enriching face-nourishing, relaxing tendons and activating collaterals, body-building, promotes longevity and other effects；Chopped spring onion rich in vitamin C, allyl sulphide,
Allicin etc. has pre- anti-cancer, vasodilator, norcholesterol and other effects.
Embodiment
（1）It is chosen at farmers''s free-ranging 3 years or more the high-quality drake living of 1500 mass parts and removes internal organ, clean, drain；（2）4 mass parts
Vinegar and 4 mass parts yellow rice wine pour into is made deodorization liquid after evenly mixing in clean bowl, then dips in the deodorization liquid from duck neck with hairbrush
It is uniformly applied to inside and outside duck to duck leg, is uniformly smeared second time according still further to the step after drying, wait 1 minute；（3）Again old
Drake is put into pot, and injected clear water adds 75 mass parts salt, 75 mass parts chopped spring onion, 150 mass until flooding duck bone in it
Part ginger splices；（3）Big fire is boiled to water and is opened, then is screwed onto pest fire, is boiled 2-3 hour, is stewed to medium well；（3）It is off the pot to stewing in earth pot
10-13 hour is hung with pest fire, it is spare to hang out soup-stock；（3）500 mass parts flour and 1000-2000 mass parts water are hooked
Uniform stirring in soup-stock, boil 1-4 minutes by big fire together after Gorgon euryale juice and the egg of 1000 mass parts are mixed thoroughly, rapid off the pot；（4）
Taro vermicelli takes out from box, crosses clear water and cleans, drains to be put into boiling water and quick-boil boiling hot 2 to 3 minutes；（5）The evil spirit for quick-boiling and scalding
Taro bean vermicelli drags for be added in bowl after the soup-stock that the thickening soup is crossed spreads a little condiments again.
The present invention is exemplarily described above, it is clear that present invention specific implementation is not subject to the restrictions described above,
As long as using the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress, or not improved this is sent out
Bright design and technical solution directly applies to other occasions, within protection scope of the present invention.
Claims (6)
1. a kind of production method of old duck taro vermicelli soup, which is characterized in that its step includes sorting, deodorization, thickening soup, duration and degree of heating work
Sequence.
2. a kind of production method of old duck taro vermicelli soup according to claim 1, which is characterized in that choose 4 mass parts
Vinegar and 4 mass parts yellow rice wine pour into is made deodorization liquid after evenly mixing in clean bowl, then dips in the deodorization liquid from duck neck with hairbrush
It is uniformly applied to inside and outside duck to duck leg, is uniformly smeared second time according still further to the step after drying, wait 1 minute.
3. a kind of production method of old duck taro vermicelli soup according to claim 1, which is characterized in that husband duck is put again
Enter in pot, injected clear water adds 75 mass parts salt, 75 mass parts chopped spring onion, 150 mass parts ginger until flooding duck bone in it
Piece.
4. a kind of production method of old duck taro vermicelli soup according to claim 1, which is characterized in that big fire is boiled to water
It opens, then is screwed onto pest fire, boil 2-3 hour, stew to medium well, it is off the pot to hang 10-13 hour with pest fire to stewing in earth pot, it hangs out
Soup-stock.
5. a kind of production method of old duck taro vermicelli soup according to claim 1, which is characterized in that by 500 mass parts
The egg of Gorgon euryale juice and 1000 mass parts that flour and 1000-2000 mass parts water hook mix thoroughly after together uniform stirring in soup-stock
In, big fire is boiled 1-4 minutes, rapid off the pot.
6. a kind of production method of old duck taro vermicelli soup according to claim 1, which is characterized in that taro vermicelli is from box
Middle taking-up is crossed clear water and is cleaned, drains to be put into boiling water and quick-boil boiling hot 2 to 3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711135694.XA CN108420033A (en) | 2017-11-16 | 2017-11-16 | A kind of production method of old duck taro vermicelli soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711135694.XA CN108420033A (en) | 2017-11-16 | 2017-11-16 | A kind of production method of old duck taro vermicelli soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108420033A true CN108420033A (en) | 2018-08-21 |
Family
ID=63155769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711135694.XA Pending CN108420033A (en) | 2017-11-16 | 2017-11-16 | A kind of production method of old duck taro vermicelli soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108420033A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
| CN104013038A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea duck clear soup and preparation method thereof |
| CN105661436A (en) * | 2016-01-11 | 2016-06-15 | 李青 | Making method of Mengcheng meat soup |
-
2017
- 2017-11-16 CN CN201711135694.XA patent/CN108420033A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
| CN104013038A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea duck clear soup and preparation method thereof |
| CN105661436A (en) * | 2016-01-11 | 2016-06-15 | 李青 | Making method of Mengcheng meat soup |
Non-Patent Citations (1)
| Title |
|---|
| 赵熠宸: "《不上火的秘诀》", 31 March 2014, 中国医药科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101322561A (en) | Processing method for barbecuing beggar's chicken | |
| CN104397779A (en) | Chinese chestnut food and preparation method thereof | |
| CN106722794A (en) | Appetizing Randia cochinchinensis sauce and preparation method thereof | |
| CN1184611A (en) | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor | |
| CN104957664B (en) | A kind of flesh of fish fish jelly and preparation method thereof | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN103876117A (en) | Nutrient-rich black soya bean sauce and preparation method thereof | |
| CN105886300A (en) | Maple leaf yellow rice flower wine and preparation method thereof | |
| CN108420033A (en) | A kind of production method of old duck taro vermicelli soup | |
| CN103749618A (en) | Blood-replenishing and beautifying health-care biscuit and preparation method thereof | |
| CN105941806A (en) | Preparation method of burdock preserves | |
| CN107811224A (en) | A kind of butcher's meat and preparation method thereof | |
| CN106343501A (en) | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof | |
| CN106165835A (en) | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof | |
| KR100437654B1 (en) | A method of cooking chicken broth with ginseng and bamboo | |
| CN108925890A (en) | A kind of strengthening spleen and nourishing stomach roasted egg production method | |
| CN109123454A (en) | The preparation method of spicy squab neck | |
| CN106262468A (en) | A kind of white turnip Radix Astragali Carnis Leporis soup formula | |
| CN105767907A (en) | Preparation method of potato-soybean sauce | |
| CN107801932A (en) | A kind of vanilla flavored vacuum Soft Roll Salted duck egg preparation method | |
| CN106307189A (en) | Trout can and preparation method thereof | |
| CN106072288A (en) | A kind of manufacture method of kidney tonifying and vigor nourishing mutton soup | |
| CN106509527A (en) | Preparation method of fructus-rhodomyrti kombucha beverage | |
| CN106212610A (en) | A kind of self-control Semen arachidis hypogaeae brain tonic biscuit and preparation method thereof | |
| CN106174067A (en) | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180821 |