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
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- 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
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- 230000003213 activating effect Effects 0.000 description 1
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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.
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Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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2017
- 2017-11-16 CN CN201711135694.XA patent/CN108420033A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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