Production method for delicious soup for boiling snakes and application thereof

A method for making fragrant soup, which is applied in the production of fragrant soup and the preparation of soup ingredients. It is an application field of the above-mentioned fragrant soup, which can solve the problem that the snake meat cannot be well removed, the snake meat cannot meet the taste, and the snake meat is reduced. and other problems, to achieve the effect of eliminating fishy smell, rich nutrition and good taste

Active Publication Date: 2014-03-26
王强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the existing snake meat production method is nothing more than stewing it by adding some common ingredients, and snake meat has a great fishy smell, which cannot be removed well during the stewing process, resulting in the produced snake meat not satisfying people. The demand for taste greatly reduces people's desire for snake meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0033] Example 1 A method for making fragrant soup for cooking snakes

[0034] The method for making the fragrant soup for boiling snakes is carried out according to the following steps:

[0035] (1) Original fragrant soup

[0036] Wash, mix and mash 200g of tomatoes, 50g of fresh red peppers from Shuangliu, Sichuan, put them into a sealable container together with 50g of fermented glutinous rice, and 20g of table salt, stir evenly, then seal the container well, and place it in a cool and dry place for natural fermentation for 7 days , get the original cooking fragrant soup A1.

[0037] The red pepper selected in this example is the fresh Erjingtia red pepper produced in Shuangliu, Sichuan.

[0038] (2) Finely cooked fragrant soup

[0039] (1) Make the original snake soup: Take two edible cauliflower snakes or two black-headed snakes with a total weight of 1000g, remove the head of the forest frog 1000g, let the bloodlet and peel off the skin, scald the boiled water, t...

Embodiment 2

[0044] Embodiment 2 is used for the preparation method of the fragrant soup of boiling snake

[0045] The difference between embodiment 2 and embodiment 1 is only that the control parameters in its preparation process are different, specifically as follows:

[0046] In the step (1) of the original cooking fragrant soup, the specific dosage of the corresponding ingredients is 350g of tomato, 120g of red pepper, 120g of glutinous rice, and 30g of salt, and the fermentation time is 8 days to obtain the original cooking fragrant soup A2;

[0047] Step (2) Step (1) in the fine cooking soup The cooking time is 7 minutes, and snake C2 is obtained after processing in this step; when step (2) freshens the original snake soup, the cooking time in the pressure cooker is 40 minutes; step (3) when adding the original cooking fragrant soup A2, butter and lard are refined 100g of butter and 20g of lard were added, and the temperature of the refined oil was 160°C. After that, 50g of pickle...

Embodiment 3

[0049] Embodiment 3 is used for the preparation method of the fragrant soup of boiled snake

[0050] The difference between embodiment 3 and embodiment 1 is only that the control parameters in its preparation process are different, specifically as follows:

[0051] In the step (1) of the original cooking fragrant soup, the corresponding ingredients are 500g of tomato, 200g of red pepper, 200g of glutinous rice, and 40g of salt, and the fermentation time is 10 days to obtain the original cooking fragrant soup A3;

[0052]Step (2) Step (1) in the fine cooking soup The cooking time is 10 minutes, and snake C3 is obtained after processing in this step; step (2) when freshening the original snake soup, the cooking time in the pressure cooker is 60 minutes; step (3) when adding the original cooking fragrant soup A3, butter and lard are refined When cooking, add 150g of butter and 30g of lard, the temperature of the refined oil is 200°C, then add 70g of pickled pepper, 30g of pick...

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PUM

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Abstract

The invention discloses a production method for delicious soup for boiling snakes. The production method comprises two steps of primarily cooking the delicious soup and finely cooking the delicious soup, wherein the step of finely cooking the delicious soup comprises the following steps: producing primary snake soup; increasing the freshness of the primary snake soup; adding the primary snake soup; and seasoning soup bases and the like. The invention further provides application of the produced delicious soup. The prepared delicious soup can be used for removing a smelling flavor of snake meat very well and the mouth feel of the snake meat is very good and is very crispy and tender; the delicious soup is matched with wood frogs and yak tails to be boiled and eaten so that the nutrition is very rich; meanwhile, the soup is delicious and is not dry and not spicy. The delicious soup is used for processing snake meat foods.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing soup stock, in particular to a method for preparing fragrant soup for cooking snakes; the present invention also provides an application of the above-mentioned fragrant soup. Background technique [0002] [0003] At present, people's pursuit of health is getting higher and higher. While demanding the taste of food, they are also paying more and more attention to the nutritional value of ingredients. Among them, snake meat is crisp and tender, delicious, and has the functions of expelling wind and blood circulation, reducing inflammation and detoxification, nourishing kidney and strengthening yang, plus snake meat is rich in eight kinds of amino acids necessary for the human body, and has extremely low cholesterol, so snake meat is widely favored. sought after. [0004] But the existing snake meat production method is nothing more than stewing it by adding some common i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/311A23L1/312A23L1/212A23L1/202A23L1/29A23L23/00A23L11/20A23L13/10A23L13/20A23L19/00A23L33/00
CPCA23L13/10A23L13/20A23L13/428A23L19/03A23L23/00A23L33/00
Inventor 王强
Owner 王强
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