Fotiaoqiang preparation method

The technology of Buddha jumping over the wall and preparation process, which is applied in the field of food, can solve the problems such as the lack of popularization of delicious dishes, the fishy smell of seafood, the strong smell of mutton and mutton, and the unacceptability of foreign guests and the general public. Fragrant effect

Inactive Publication Date: 2013-07-17
李志顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of Fotiaoqiang was recorded on page 7 of "Fujian Famous Recipes" published by China Finance and Economic Publishing House in June 1988. The traditional Fujian Fotiaoqiang delicacies use mutton and seafood raw materials, but on the one hand, the fishy smell of seafood and...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of the Fotiaoqiang provided in this example includes the following steps:

[0042] (1) Hanging and stewing of high-grade clear soup

[0043] Raw material composition and weight parts: 60 parts of old hen, 20 parts of pork knuckle, 10 parts of pork leg stick bone, clear water;

[0044] Preparation method: (1) Preliminary processing of raw materials for hanging clear soup. Remove the crop, viscera, trachea, wing tips, chicken feet, buttock tips and lungs of the white striped old hen, rinse off the blood, and then rinse with clean water for 2 hours; Blanch the white striped old hen and pork knuckles in boiling water until the skin shrinks and the surface of the meat turns white, then wash off the dirt on the surface of the blanched raw materials with warm water; pour 200 parts of clean water into the soup bucket, and put Put the preliminarily processed clear soup raw materials into a soup bucket, bring to a boil on high heat, skim off the floating foam, an...

Embodiment 2

[0073] The preparation of the Fotiaoqiang provided in this example includes the following steps:

[0074] (1) Hanging of high-grade clear soup and boiling of thick soup

[0075] Raw material composition and weight parts: 50 parts of old hen, 30 parts of pork knuckle, 5 parts of pork leg bone, clear water;

[0076] Preparation method: (1) Preliminary processing of raw materials for hanging clear soup. Remove the crop, viscera, trachea, wing tips, chicken feet, buttock tips and lungs of the white striped old hen, rinse off the blood, and then rinse with clean water for 2 hours; Blanch the white striped old hen and pork knuckles in boiling water until the skin shrinks and the surface of the meat turns white, then wash off the dirt on the surface of the blanched raw materials with warm water; pour 150 parts of clean water into the soup bucket, and put Put the preliminarily processed clear soup raw materials into a soup bucket, bring to a boil on high heat, skim off the floating f...

Embodiment 3

[0103] The preparation of the Fotiaoqiang provided in this example includes the following steps:

[0104] (1) Hanging of high-grade clear soup and boiling of thick soup

[0105] Raw material composition and weight parts: 70 parts of old hen, 10 parts of pork knuckle, 20 parts of pork leg stick bone, clear water;

[0106] Preparation method: (1) Preliminary processing of raw materials for hanging clear soup. Remove the crop, viscera, trachea, wing tips, chicken feet, buttock tips and lungs of the white striped old hen, rinse off the blood, and then rinse with clean water for 2 hours; Blanch the white striped old hen and pork knuckles in boiling water until the skin shrinks and the surface of the meat turns white, then wash off the dirt on the surface of the blanched raw materials with warm water; pour 250 parts of clean water into the soup bucket, and put Put the preliminarily processed clear soup raw materials into a soup bucket, bring to a boil on high heat, skim off the fro...

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PUM

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Abstract

The invention relates to the food field and discloses a Fotiaoqiang preparation method. The method comprises the following steps: boiling an old hen, pork joints, stick bones, chicken claws and the like to boil a clear soup and a thick soup; soaking dried food raw materials comprising shark's fins, dried abalones, sea cucumber, turtle rims, shark's lips, fish maws, dried scallops and the like in water, stewing the soaked raw materials in the thick soup until softness, tastiness; and filling the tasted soaked raw materials into a Fotiaoqiang jar, adding a yellow grill sauce, putting the jar in a food steamer, thoroughly steaming, cooling and packaging. Fotiaoqiang prepared through the method has the characteristics of yellow and bright color, soft mouthfeel, mellow taste, rich wine fragrance, fresh, fragrant and rich taste, lingering flavor in the mouth, and lingering aftertaste. A semi-finished product or a finished product can be produced through suitable processing after the filling, and can be used at home or in a hotel.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of Fotiaoqiang. Background technique [0002] Buddha Tiaoqiang, a famous traditional dish in Fuzhou, has a history of more than 100 years. It was created by Zheng Chunfa, the owner of Juchunyuan Restaurant. The preparation method of Fotiaoqiang was recorded on page 7 of "Fujian Famous Recipes" published by China Finance and Economic Publishing House in June 1988. The traditional Fujian Fotiaoqiang delicacies use mutton and seafood raw materials, but on the one hand, the fishy smell of seafood and the smell of mutton It is also very heavy, and it is difficult for foreign guests and the public to accept; on the other hand, there is no suitable for industrialized production in the prior art, and the Buddha Tiaoqiang food that can be eaten directly, and this delicious dish has not been popularized. Contents of the invention [0003] In order to solve the above problems, th...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 李志顺
Owner 李志顺
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