CN1596749A - Seasoning juice for cooking beef, fish, mutton and vegetable and its cooking method - Google Patents
Seasoning juice for cooking beef, fish, mutton and vegetable and its cooking method Download PDFInfo
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- CN1596749A CN1596749A CNA2004100415788A CN200410041578A CN1596749A CN 1596749 A CN1596749 A CN 1596749A CN A2004100415788 A CNA2004100415788 A CN A2004100415788A CN 200410041578 A CN200410041578 A CN 200410041578A CN 1596749 A CN1596749 A CN 1596749A
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Abstract
A flavouring soup for cooking beef fish, mutton and vegetables is prepared from old chicken, fatty duck, pork bone, garlic cloves, onion, and flavouring through proportional mixing, decocting and filtering.
Description
Technical field
The present invention relates to a kind of food, material juice and the boiling method thereof of specifically a kind of cook fertile ox, fish, mutton and vegetables.
Background technology
Material juice is a kind of food commonly used in people's diet, and material juice commonly used at present has to be rinsed a pot material juice, enclose the bright juice of shrimp, cabbage mustard and the scalding juice of Guangdong dishes etc. as base, but these tradition material dry peppery tasteless, light few tongues of juice and do not have nutrition.
Summary of the invention,
The objective of the invention is provides a kind of nutritious and have the material juice of cook fertile ox, fish, mutton and the vegetables of moderately salted, peppery and not dry, pure and fresh bright fragrant, fertile and oiliness good mouthfeel to people.
The present invention is to be that major ingredient boils with flavoring and forms with old chicken, fertile duck, pig elbow bone, garlic, ginger, onion, and its composition by weight is:
Fertile duck 4～8 pig elbow bones 8～12 hens 4～8
Garlic 4～8 gingers 1～3 onion 2～6
Vegetable oil 6～10 salt 0.1～0.3 light soy sauce 1～3
Chickens' extract 0.5～2 pepper powder 0.1～0.3 extra dry red wine green pepper 1～3
Extremely bright 0.8～1.8 fish sauce 0.1～0.3 of monosodium glutamate 1～2 U.S.A
Sugar 0.1～0.3 yellow rice wine 0.4～0.8 pure mellow wine 0.1～0.3
Clear water 100～150.
The preferable composition by weight of the present invention is:
Fertile duck 6 pig elbow bones 10 hens 6
Garlic 6 gingers 2 onions 4
Vegetable oil 8 salt 0.2 light soy sauce 1.5
Chickens' extract 1 pepper powder 0.2 extra dry red wine green pepper 2
Extremely bright 1.1 fish sauces 0.2 of monosodium glutamate 1.2 U.S.As
Sugar 0.2 yellow rice wine 0.6 pure mellow wine 0.2
Clear water 125.
Boiling method of the present invention may further comprise the steps:
(1) selects materials: choose hypertrophy, do not have fertile duck and the old chicken die of illness, select garlic, ginger and onion that fresh pig elbow bone and fresh, no silt, nothing rot.
(2) cut and join raw material: with chicken, duck, strike the pig elbow bone of having no progeny and clean up drift ice,, clean up after the segment of extra dry red wine green pepper garlic, ginger, onion chopping.
(3) get angry: above-mentioned garlic, ginger, onion and extra dry red wine green pepper are added vegetable oil stir-fry system before stewing, after duck, chicken and pig elbow bone are put into heating container and be heated to 100 ℃, remove floating foam.
(4) boil: above-mentioned garlic, ginger, onion and extra dry red wine green pepper of stir-frying before stewing after the system put into above-mentioned heating container continue heating and boil.
(5) remove slag: the material soup after the material slag takes out in the above-mentioned heating container is filtered in the gained soup juice put into various flavorings by proportioning.
(6) store: iced storage was standby after the soup juice in the heating container was heated to 100 ℃ again.
Described stir-fry before stewing the system be add vegetable oil with garlic, ginger, onion and extra dry red wine green pepper stir-fry before stewing the system 15～20 minutes.
Described boiling is to boil under 100 ℃ temperature 3～4 hours.
Described storage be place temperature be below 10 ℃ refrigeration.
Effect of the present invention
1. this material juice boils for a long time with flavoring with various vegetables, old chicken, fertile duck, pig elbow bone and forms, material juice contains a large amount of vitamin, protein and various mineral matter, inorganic salts, carbohydrate, boil for a long time and make garlic, onion under the effect of green onion allinase, produce allicin, not only can promote people's appetite, promote digestive juice secretion, but be convenient to absorption of human body and reducing blood lipid, help anti-cardiovascular disease, anti-cancer.Ginger and extra dry red wine green pepper all have inducing sweat and dispelling exogenous evils, and effect such as nourishing the stomach, eliminating cold to stop vomiting in the temperature is added chicken, duck, pig elbow bone, and batching rationally, and is nutritious.
2. this material juice is moderately salted, peppery and not dry, pure and fresh bright fragrant, fertile and oiliness, and the mouthfeel tool is good.
3. can boil, dip in, water, rinse food vegetables, fertile ox, fish and mutton etc. with this material juice, edible range is wide, and ready access upon use, and is economical and practical.
Raw material extensively, cheap fully again, promote the use of thereby be beneficial to.
The specific embodiment
Embodiment 1
At first choose hypertrophy, do not have fertile duck and the old chicken die of illness, select garlic, ginger and onion that fresh pig elbow bone and fresh, no silt, nothing rot, with chicken, duck, strike the pig elbow bone of having no progeny and clean up drift ice, with garlic, ginger, onion chopping, clean up standby after the segment of extra dry red wine green pepper.Get 4 kilograms in standby garlic, 1 kilogram in ginger, 2 kilograms of onions and extra dry red wine green pepper add 6 kilograms of the vegetable oil system of stir-frying before stewing 15～20 minutes for 1 kilogram, and with 4 kilograms of fertile ducks, 8 kilograms of pig elbow bones after 4 kilograms of hens are put into well-bucket and add the clear water double centner and be heated to 100 ℃, are removed floating foam.To stir-fry garlic, ginger, onion and extra dry red wine green pepper after the system again before stewing puts into well-bucket and continues heating, under 100 ℃ temperature, boil after 3～4 hours the material slag in the well-bucket is taken out, material soup filters in the gained soup juice of back and puts into 0.1 kilogram of salt, 1 kilogram of light soy sauce, 0.5 kilogram of chickens' extract, 0.1 kilogram of pepper powder, 1 kilogram of monosodium glutamate, extremely bright 0.8 kilogram of U.S.A, 0.1 kilogram of fish sauce, 0.1 kilogram of sugar, 0.4 kilogram of yellow rice wine, 0.1 kilogram of pure mellow wine, cooling after being heated to 100 ℃ again, placing temperature at last is refrigeration below 10 ℃, gets final product ready access upon use, also can pack after sterilization processing, tinning sale.
Embodiment 2
At first choose hypertrophy, do not have fertile duck and the old chicken die of illness, select garlic, ginger and onion that fresh pig elbow bone and fresh, no silt, nothing rot, with chicken, duck, strike the pig elbow bone of having no progeny and clean up drift ice, with garlic, ginger, onion chopping, clean up standby after the segment of extra dry red wine green pepper.Get 6 kilograms in standby garlic, 2 kilograms in ginger, 4 kilograms of onions and extra dry red wine green pepper add 8 kilograms of the vegetable oil system of stir-frying before stewing 15～20 minutes for 2 kilograms, and with 6 kilograms of fertile ducks, 10 kilograms of pig elbow bones after 6 kilograms of hens are put into well-bucket and add 125 kilograms in clear water and be heated to 100 ℃, are removed floating foam.To stir-fry garlic, ginger, onion and extra dry red wine green pepper after the system again before stewing puts into well-bucket and continues heating, under 100 ℃ temperature, boil after 3～4 hours the material slag in the well-bucket is taken out, material soup filters in the gained soup juice of back and puts into 0.2 kilogram of salt, 1.5 kilograms of light soy sauce, 1 kilogram of chickens' extract, 0.2 kilogram of pepper powder, 1.2 kilograms of monosodium glutamates, extremely bright 1.1 kilograms of U.S.As, 0.2 kilogram of fish sauce, 0.2 kilogram of sugar, 0.6 kilogram of yellow rice wine, 0.2 kilogram of pure mellow wine, cooling after being heated to 100 ℃ again, placing temperature at last is refrigeration below 10 ℃, gets final product ready access upon use, also can pack after sterilization processing, tinning sale.
Embodiment 3
At first choose hypertrophy, do not have fertile duck and the old chicken die of illness, select garlic, ginger and onion that fresh pig elbow bone and fresh, no silt, nothing rot, with chicken, duck, strike the pig elbow bone of having no progeny and clean up drift ice, with garlic, ginger, onion chopping, clean up standby after the segment of extra dry red wine green pepper.Get 8 kilograms in standby garlic, 3 kilograms in ginger, 6 kilograms of onions and extra dry red wine green pepper add 10 kilograms of the vegetable oil system of stir-frying before stewing 15～20 minutes for 3 kilograms, with 8 kilograms of fertile ducks, after 12 kilograms of pig elbow bones, 8 kilograms of hens are put into well-bucket and added 150 kilograms in clear water and be heated to 100 ℃, remove floating foam.To stir-fry garlic, ginger, onion and extra dry red wine green pepper after the system again before stewing puts into well-bucket and continues heating, under 100 ℃ temperature, boil after 3～4 hours the material slag in the well-bucket is taken out, material soup filters in the gained soup juice of back and puts into 0.3 kilogram of salt, 3 kilograms of light soy sauce, 2 kilograms of chickens' extracts, 0.3 kilogram of pepper powder, 2 kilograms of monosodium glutamates, extremely bright 1.8 kilograms of U.S.As, 0.3 kilogram of fish sauce, 0.3 kilogram of sugar, 0.8 kilogram of yellow rice wine, 0.3 kilogram of pure mellow wine, cooling after being heated to 100 ℃ again, placing temperature at last is refrigeration below 10 ℃, gets final product ready access upon use, also can pack after sterilization processing, tinning sale.
Claims (6)
1. the material juice of cook fertile ox, fish, mutton and vegetables is characterized in that: it is to be that major ingredient boils with flavoring and forms with old chicken, fertile duck, pig elbow bone, garlic, ginger, onion, and its composition by weight is:
Fertile duck 4～8 pig elbow bones 8～12 hens 4～8
Garlic 4～8 gingers 1～3 onion 2～6
Vegetable oil 6～10 salt 0.1～0.3 light soy sauce 1～3
Chickens' extract 0.5～2 pepper powder 0.1～0.3 extra dry red wine green pepper 1～3
Extremely bright 0.8～1.8 fish sauce 0.1～0.3 of monosodium glutamate 1～2 U.S.A
Sugar 0.1～0.3 yellow rice wine 0.4～0.8 pure mellow wine 0.1～0.3
Clear water 100～150.
2. the material juice of cook fertile ox, fish, mutton and vegetables according to claim 1 is characterized in that preferable composition by weight is:
Fertile duck 6 pig elbow bones 10 hens 6
Garlic 6 gingers 2 onions 4
Vegetable oil 8 salt 0.2 light soy sauce 1.5
Chickens' extract 1 pepper powder 0.2 extra dry red wine green pepper 2
Extremely bright 1.1 fish sauces 0.2 of monosodium glutamate 1.2 U.S.As
Sugar 0.2 yellow rice wine 0.6 pure mellow wine 0.2
Clear water 125.
3. the boiling method of the material juice of cook fertile ox, fish, mutton and vegetables according to claim 1 is characterized in that may further comprise the steps:
(1) selects materials: choose hypertrophy, do not have fertile duck and the old chicken die of illness, select garlic, ginger and onion that fresh pig elbow bone and fresh, no silt, nothing rot.
(2) cut and join raw material: with chicken, duck, strike the pig elbow bone of having no progeny and clean up drift ice,, clean up after the segment of extra dry red wine green pepper garlic, ginger, onion chopping.
(3) get angry: above-mentioned garlic, ginger, onion and extra dry red wine green pepper are added vegetable oil stir-fry system before stewing, after duck, chicken and pig elbow bone are put into heating container and be heated to 100 ℃, remove floating foam.
(4) boil: above-mentioned garlic, ginger, onion and extra dry red wine green pepper of stir-frying before stewing after the system put into above-mentioned heating container continue heating and boil.
(5) remove slag: the material soup after the material slag takes out in the above-mentioned heating container is filtered in the gained soup juice put into various flavorings by proportioning.
(6) store: cooling was stored standby after the soup juice in the heating container was heated to 100 ℃ again.
4. the boiling method of the material juice of cook fertile ox, fish, mutton and vegetables according to claim 3, it is characterized in that described stir-fry before stewing the system be add vegetable oil with garlic, ginger, onion and extra dry red wine green pepper stir-fry before stewing the system 15～20 minutes.
5. the boiling method of the material juice of cook fertile ox, fish, mutton and vegetables according to claim 3 is characterized in that described boiling is to boil 3～4 hours under 100 ℃ temperature.
6. the boiling method of the material juice of cook fertile ox, fish, mutton and vegetables according to claim 3, it is characterized in that described storage be place temperature be below 10 ℃ refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100415788A CN1596749A (en) | 2004-07-29 | 2004-07-29 | Seasoning juice for cooking beef, fish, mutton and vegetable and its cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100415788A CN1596749A (en) | 2004-07-29 | 2004-07-29 | Seasoning juice for cooking beef, fish, mutton and vegetable and its cooking method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1596749A true CN1596749A (en) | 2005-03-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100415788A Pending CN1596749A (en) | 2004-07-29 | 2004-07-29 | Seasoning juice for cooking beef, fish, mutton and vegetable and its cooking method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091572B (en) * | 2007-06-21 | 2010-07-14 | 王雪鸿 | Dried sliced meat of muddy fresh fish, mutton and sheep bones |
| CN103393169A (en) * | 2013-07-01 | 2013-11-20 | 广州侨美发展有限公司 | Sauce and preparation method thereof |
-
2004
- 2004-07-29 CN CNA2004100415788A patent/CN1596749A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091572B (en) * | 2007-06-21 | 2010-07-14 | 王雪鸿 | Dried sliced meat of muddy fresh fish, mutton and sheep bones |
| CN103393169A (en) * | 2013-07-01 | 2013-11-20 | 广州侨美发展有限公司 | Sauce and preparation method thereof |
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