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White flint quick-boiling soup

A technology of white flint and white fire, applied in the fields of application, food preparation, food science, etc., to achieve the effect of fresh ingredients, suitable meat and vegetables, and complete nutrients

Active Publication Date: 2014-03-12
沈兰品
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, the broth generally improves the taste and nutritional value of the product through the deployment of raw materials, and there is a lack of delicious broth that uses natural minerals and adds functional nutrients to further improve the nutritional value and health effects of the broth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] A preparation method of white flint boiled soup, the preparation method comprising:

[0073] (1) Put a clean, odorless oval white flint with a diameter of 5-8 cm (preferably about 7 cm) in a charcoal stove and burn it for 30 minutes until it turns red;

[0074] (2) Chop 300 grams of pork into diced meat, add 30 grams of green onion, 4 grams of minced ginger, 0.5 grams of pepper powder, 5 grams of potato starch, 1 gram of pepper powder, 5 grams of refined salt, 30 grams of egg white, and 3 grams of glutinous rice juice. minced meat;

[0075] (3) Paste the meat paste evenly on the inner wall of the soup basin;

[0076] (4) 150 g slices of water tofu are arranged at the bottom of the soup basin; water tofu is preferably tender tofu with a moisture content of 85-90%;

[0077] (5) Put 200 grams of Chinese cabbage, 15 grams of fungus, 2 grams of wolfberry, 20 grams of chopped green onion, 6 grams of minced ginger, 1 gram of angelica, 0.5 grams of pepper, 15 grams of sesame ...

Embodiment 2

[0083] A white flint boiled soup refined by the following methods:

[0084] (1) Put a clean, odorless oval white flint with a diameter of 5-8 cm (preferably about 7 cm) in a charcoal stove and burn it for 30 minutes until it turns red;

[0085] (2) Chop 300 grams of pork into diced meat, add 30 grams of green onion, 4 grams of minced ginger, 0.5 grams of pepper powder, 5 grams of gorgon powder, 1 gram of pepper powder, 5 grams of refined salt, 30 grams of egg white, 3 grams of fermented glutinous rice juice, chop into meat paste;

[0086] (3) Paste the meat paste evenly on the inner wall of the soup basin;

[0087] (4) Arrange 150 grams of sliced ​​tofu on the bottom of the soup basin;

[0088] (5) Put 200 grams of Chinese cabbage, 15 grams of fungus, 2 grams of wolfberry, 20 grams of chopped green onion, 6 grams of minced ginger, 1 gram of angelica, 0.5 grams of pepper, 15 grams of sesame oil, 5 grams of refined salt, 1 gram of monosodium glutamate, 5 grams of chicken essen...

Embodiment 3

[0093] A preparation method of white flint boiled soup, the preparation method comprising:

[0094] (1) Put a clean, odorless oval white flint with a diameter of 5-8 cm (preferably about 7 cm) in a charcoal stove and burn it for 30 minutes until it turns red;

[0095] (2) Chop 300 grams of pork into diced meat, add 30 grams of green onion, 4 grams of minced ginger, 0.5 grams of pepper powder, 5 grams of potato starch, 1 gram of pepper powder, 5 grams of refined salt, 30 grams of egg white, and 3 grams of glutinous rice juice. minced meat;

[0096] (3) Paste the meat paste evenly on the inner wall of the soup basin;

[0097] (4) 150 g slices of water tofu are arranged at the bottom of the soup basin; water tofu is preferably tender tofu with a moisture content of 85-90%;

[0098] (5) Put 200 grams of Chinese cabbage, 15 grams of fungus, 2 grams of wolfberry, 20 grams of chopped green onion, 6 grams of minced ginger, 1 gram of angelica, 0.5 grams of pepper, 15 grams of sesame ...

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Abstract

The invention provides a white flint quick-boiling soup and a making method thereof. Raw materials of the white flint quick-boiling soup comprise pork, chopped green onion, bruised ginger, Chinese prickly ash powder, starch, powdered pepper, egg white, salt, a fermented glutinous rice juice, green Chinese cabbage, edible fungi, sweet potato vermicelli, Lycium Chinense, a Chinese angelica juice, sesame oil and the like, and black garlic powder can also be added to improve the nutrition and the healthcare effect of the white flint quick-boiling soup. The making method of the white flint quick-boiling soup comprises the steps of white flint preparation, meat material preparation, ingredient preparation and soup making. The white flint quick-boiling soup has abundant raw materials, and matched meat and vegetables, and the black garlic powder which is a functional component is added, so the white flint quick-boiling soup has a distinctive flavor, is nutritional and healthy, and especially has the characteristics of bright color, good taste, clear soup, delicate fragrance, delicacy, and appetite promotion through delicate cooking.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing white flint soup, in particular to a method for preparing a gourmet soup containing trace elements that is beneficial to human health and has therapeutic effects. Background technique [0002] Pork is one of the most important animal foods on people's tables at present. Because the pork fiber is relatively soft, the connective tissue is less, and the muscle tissue contains more intermuscular fat, so the meat tastes particularly delicious after cooking. Pork provides high-quality protein and essential fatty acids for humans. Pork can provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. "Compendium of Materia Medica" pointed out that "pork has a long-lasting taste, and it can nourish the stomach and intestines, generate fluid, enrich the body, moisturize the skin, and strengthen its pla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 沈兰品
Owner 沈兰品
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