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Carp soup formula and making method thereof

A production method and technology of carp, which is applied in the field of food processing, can solve the problems of covering up the fragrance of carp, the great difference in taste of carp, and failing to reflect the flavor and characteristics of carp soup.

Inactive Publication Date: 2014-12-10
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But in stewed carp, many people mostly stew it based on experience, or add a lot of seasonings. The taste of stewed carp is often very different, or a lot of seasonings cover up the original fragrance of carp, and fail to reflect the uniqueness of carp soup. flavors and characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A carp soup formula and a production method, which are characterized in that the following steps are adopted: (1) After removing scales, viscera, fishy lines and cleaning the carp, put it into warm water at 40°C with a mass ratio of fish:water=1:1.3; (2) According to the calculation of 1000 grams of carp, add 10 grams of ginger, 15 grams of green onions, 10 grams of white vinegar, 50 grams of cooking wine, 15 grams of salt, and 1.50 grams of white sugar; (3) First boil and cook for 5 minutes, then simmer for 35 Minutes, and finally add 0.30 grams of monosodium glutamate out of the pot.

Embodiment 2

[0016] A carp soup formula and production method, characterized in that the following steps are adopted: (1) carp is removed from scales, internal organs, fishy lines, washed, and then put into warm water at 45°C with a mass ratio of fish:water=1:1.35; (2) According to the calculation of 1000 grams of carp, add 11 grams of ginger, 14 grams of green onions, 10 grams of white vinegar, 45 grams of cooking wine, 14 grams of salt, and 1.45 grams of white sugar; (3) First boil and cook for 3 minutes, then simmer for 50 Minutes, and finally add 0.32 grams of monosodium glutamate out of the pot.

Embodiment 3

[0018] A carp soup formula and production method, which are characterized in that the following steps are adopted: (1) After removing scales, viscera, and fishy lines from carp, and cleaning them, put them into warm water at 50°C with a mass ratio of fish:water=1:1.25; (2) According to the calculation of 1000 grams of carp, add 9 grams of ginger, 16 grams of green onions, 11 grams of white vinegar, 55 grams of cooking wine, 16 grams of salt, and 1.55 grams of white sugar; Minutes, and finally add 0.28 grams of monosodium glutamate out of the pot.

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PUM

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Abstract

The invention provides a carp soup formula and a making method thereof. The method comprises the following steps: adding condiments (calculated according to 1000g of carp) which respectively comprise 9-11g of fresh ginger, 14-16g of green Chinese onion, 9-11g of white vinegar, 45-55g of cooking wine, 14-16g of salt and 1.45-1.55g of white granulated sugar under the condition that a mass ratio of the fish to water is 1:(1.25-1.35), boiling and cooking by using big fire for 3-5 minutes, stewing by using slow fire for 30-50 minutes, adding 0.28-0.32g of monosodium glutamate, and taking the soup out of the pan. In the process of stewing by using the slow fire, the carp soup is slightly boiling, and no vapor or extremely small vapor rises after a pot cover covers the pan.

Description

technical field [0001] The invention relates to a carp soup formula and a preparation method, belonging to the field of food processing. Background technique [0002] Carp is one of the common fishes in our country. It is rich in sources. Because it is rich in protein, vitamins, and mineral elements, and the fat is mostly unsaturated fatty acids, it is very popular among consumers. [0003] There are many ways to eat carp, such as sweet and sour carp, braised carp, steamed carp, sauerkraut carp, stewed carp, etc. Each method has its own characteristics and meets the needs of different consumers. [0004] But in stewed carp, many people mostly stew it based on experience, or add a lot of seasonings. The taste of stewed carp is often very different, or a lot of seasonings cover up the original fragrance of carp, and fail to reflect the uniqueness of carp soup. flavors and characteristics. [0005] The invention provides a formula and a preparation method of carp soup, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
CPCA23L17/00A23L23/00
Inventor 郭衍银王亮付宝
Owner SHANDONG UNIV OF TECH
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