Method for preparing Hmong's local flavor pickled-soup beef offal hotpot seasoning
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A technology for hot pot base and pickling soup, applied in the field of pickled food, can solve problems such as inconvenience of carrying, and achieve the effect of convenient transportation
Active Publication Date: 2013-01-30
贵州省黄平县乐源旅游特色食品厂
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Problems solved by technology
However, the pickled soup needs to be stored in an airtight container, which is inconvenient to carry
However, there is no patented technology related to pickled soup beef offal hot pot bottom material at present
Method used
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[0021] Cut the five-spice grass into sections with a length of 6-7cm, and soak them in warm water; soak the peppercorns in warm water for 10 minutes until they swell. Fry the rapeseed oil, add pepper, sesame, ginger, garlic, liqueur, glutinous rice cake chili, chili noodles to make red oil chili, then add five herbs, star anise, cumin, marinated soup, butter, salt , chicken essence, monosodium glutamate, and white wine are boiled together for 15 minutes to make a soup stock; the soup stock is filtered through a colander with a small hole to remove coarse ingredients, and left to cool to room temperature.
[0022] Fill in the...
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Abstract
The invention discloses a method for preparing a Hmong's local flavor pickled soup beef offal hotpot seasoning and belongs to the food-related field. The method comprises the following steps of 1, determining a raw material mass ratio, 2, shearing suchow mosla into small fragments, immersing the small fragments in warm water, and immersing pepper in warm water until the immersed pepper swells for next use, 3, decocting rapeseed oil, orderly putting pepper, sesame, ginger, garlic, sweet wine, glutinous rice cake-shaped cooked hot pepper and hot pepper powder into the decocted rapeseed oil to obtain red oil cooked hot pepper, putting suchow mosla, anise, fennel, pickled-soup, beef tallow, table salt, chicken essence, monosodium glutamate and white spirit into the red oil cooked hot pepper, and decocting the mixture to obtain soup bases, 4, filtering the soup bases to remove crude bases and standing for cooling, and 5, filling the filtered soup bases into a disinfected packaging bag, and carrying out vacuum-pumping, sealing and ultraviolet disinfection sterilization to obtain the Hmong's local flavor pickled-soup beef offal hotpot seasoning. The Hmong's local flavor pickled-soup beef offal hotpot seasoning is prepared from Hmong's local flavor foods, is convenient for long-distance transportation and can be used in urban and rural people's life so that people across the country can taste foods having a Hmong's local flavor and get benefits from the foods.
Description
technical field [0001] The present invention relates to food, specifically, to pickled food, and also to chafing dish bottom material. technical background [0002] Pickled soup is one of the traditional foods of the Miao nationality. It has a pickled, sour and smelly flavor. It can be stored all year round and eaten in four seasons. It can prevent many diseases. It can be used for pickled vegetables, stewed fish, fat sausage, beef offal and other meat products. In the actual life of the Miao people for many years, it has been proved that pickled soup can not only help digestion, reduce fat, but also relieve summer heat and detoxify, stimulate appetite and prevent diarrhea; it is a health food created and handed down by the ancestors of the Miao people. Both pickled soup and pickled soup dishes have the characteristics of strange smell, rich taste, long aftertaste, and never tire of eating for a long time. Eating pickled soup and pickled soup vegetables in summer can reliev...
Claims
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Application Information
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