Casserole spicy soup base and preparation method thereof

A production method and the technology of spicy soup, which are applied in the field of casserole soup, can solve the problems of lack of food tonic effects, etc., and achieve the effect of supplementing nutrition, cooking dishes taste, and long aftertaste

Inactive Publication Date: 2012-10-03
荀凤阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing soup materials are very particular, and each has its own advantages and disadvantages in taste, but they all lack the effect of nourishing food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] Method for making casserole spicy soup

[0023] 1) Preparation of bone broth: Take 20kg of water as an example: first wash one old chicken (2kg), 2kg old duck, 2.5kg beef bones, drain the water, put it in a pot and boil, remove the foam and boil System 4-5 hours. When the bone soup is milky white, the weight reaches the standard when the weight reaches 15kg. Stop the fire and set it aside.

[0024] 2) Preparation of main ingredients: 10kg of butter, 2.5kg of salad oil, 100g of rock sugar, 2kg of Pixian watercress, 100g of tempeh, 500g of fermented glutinous rice, 250g of green onions, 500g of ginger, 1kg of pepper, 1.25kg of chili, 25g of licorice, 25g of sana 50g cinnamon, 50g bay leaf, 20g long pepper, 25g alpinia, 35g comfrey, 15g clove, 40g white button, 25g gardenia, 50g star anise, 30g grass fruit, 25g pepper, 25g cumin, 15g Amomum, 15g Mix 25g, 15g of nutmeg, 100g of tangerine peel, 250g of chicken essence, and 250g of cooking wine, stir-fry until ...

Example Embodiment

[0029] Example 2

[0030] Method for making casserole spicy soup

[0031] 1) Preparation of bone broth: Wash the chicken, duck and beef bones, drain the water, put it in boiling water to remove the foam and boil for 4-5 hours to make the color of the bone broth milky white, stop the fire for use; among them, chicken and duck Wagyu bones are based on parts by weight, 2 parts chicken, 1 part duck, 4 parts beef bone;

[0032] 2) Preparation of main ingredients: in parts by weight, 80 parts of butter, 20 parts of vegetable oil, 4 parts of rock sugar, 15 parts of Pixian watercress, 5 parts of tempeh, 5 parts of glutinous rice, 4 parts of green onions, 10 parts of ginger, sesame pepper 5 parts, 10 parts of chili, 2 parts of licorice, 2 parts of Shannai, 1 part of cinnamon, 1 part of bay leaf, 2 parts of long pepper, 2 parts of ginger, 1 part of comfrey, 3 parts of cloves, 3 parts of white button, gardenia 1 part, 2 parts star anise, 1 part grass fruit, 3 parts pepper, 1 part cumin, 3 par...

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PUM

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Abstract

The invention relates to a casserole soup base and particularly relates to a casserole spicy soup base and a preparation method thereof. Each casserole spicy soup base is prepared by boiling 10-20 weight parts of bone soup and 1-2 weight parts of main material in a casserole, wherein the bone soup is prepared by boiling chicken bones, duck bones and beef bones in the boiling water, and the color of the bone soup is oyster white; and the main material comprises the following ingredients in parts by weight: 1-100 parts of beef tallow, 1-25 parts of vegetable oil, 1-5 parts of crystal sugar, 1-20 parts of Pixian bean paste, 1-5 parts of fermented blank bean, 1-10 parts of glutinous rice wine, 1-5 parts of shallot, 1-10 parts of ginger, 1-10 parts of spicy pepper, 1-20 parts of hot pepper, 1-3 parts of licorice root, 1-3 parts of rhizoma kaempferiae, 1-3 parts of cassia bark, 1-3 parts of bay leaf, 1-3 parts of long pepper, 1-3 parts of galanga, 1-3 parts of lithospermum, 1-3 parts of syzygium aromaticum, 1-3 parts of cardamom, 1-3 parts of cape jasmine fruit, 1-3 parts of star anise, 1-3 parts of amomum tsao-ko, 1-3 parts of pepper, 1-3 parts of fennel, 1-3 parts of fructus amomi, 1-3 parts of lysimachia sikokiana, 1-3 parts of netmeg, 1-5 parts of dried orange peel, 1-10 parts of chicken essence and 1-10 parts of cooking wine. The casserole soup base provided by the invention thoroughly abandons the traditional preparation method by repeatedly boiling a kettle of spicy soup.

Description

technical field [0001] The invention relates to a casserole soup stock, in particular to a casserole soup stock and a preparation method thereof. Background technique [0002] Existing soup materials are very particular, each has its own advantages and disadvantages in taste, but they all lack the effect of nourishing food. With the improvement of people's living standards, people's diet is no longer only satisfied with being full and eating well, but also requires healthy eating. Contents of the invention [0003] The object of the present invention is to provide a healthy, nutritious, delicious casserole soup with health care and health care effects and a preparation method thereof. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] A kind of casserole malatang soup, each portion of casserole malatang soup is made by boiling bone broth and main ingredients in a casserole, and in parts by weight, 10-20 parts of bone...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 荀凤阳
Owner 荀凤阳
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