Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A kind of sour radish and old duck soup and a preparation method, which are applied in the field of food processing and achieve the effects of wide use, less dosage and good effect.
Inactive Publication Date: 2015-01-28
CHONGQING CAIHUAXIANG PICKLES
View PDF3 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, the seasoning of sour radish and duck soup sold on the market is achieved by adding lactic acid, citric acid or acetic acid to achieve its ac
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] A kind of preparation method of sour radish and old duck soup, comprises the following steps:
[0021] (1) soaking sour radish: first wash the radish, put it into a salt water altar with a salinity of 11%, and soak it for 10 months in the open air;
[0022] (2) Prepare sesame oil: add vegetable oil to the pot and heat, put green onions into the pot and stir-fry with vegetable oil for 40 minutes, the parts by weight are 100 parts of vegetable oil and 40 parts of green onions;
[0023] (3) Fried sour radish:
[0024] (3a) Take out the soaked sour radish from the salt water altar, clean it, then cut it, and filter the salt water soaked in sour radish (soaked salt water) for subsequent use. The purpose of filtering is to remove impurities in the soaked salt water, Make sure that the old duck soup is clear;
[0025] (3b) put the vegetable oil into the pot to heat, put the filtered salt water into the pot and stir fry, and the stir fry time is 25 minutes;
[0026] (4) Prep...
Embodiment 2
[0027] Embodiment 2: a kind of preparation method of sour radish and duck soup, comprises the following steps:
[0028] The production process of this embodiment is the same as that of Embodiment 1, the difference is that the time and proportion of ingredients in each step are different. Specifically:
[0029] (1) Sour pickled radish: first wash the radish, put it in a salt water altar with a salinity of 15%, and soak it in the open air for 12 months.
[0030] (2) Preparation of sesame oil: add vegetable oil to a pot and heat, put green onions into the pot and stir-fry with vegetable oil for 50 minutes. The parts by weight are 120 parts of vegetable oil and 45 parts of green onions.
[0031] (3) Fried sour radish:
[0032] (3a) Take out the soaked sour radish from the salt water altar, clean it, and then cut it into pieces, and filter the salt water soaked in the sour radish for subsequent use;
[0033] (3b) put the vegetable oil into the pot to heat, put the filtered salt ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a pickled radish duck soup making method. The pickled radish duck soup making method comprises the following steps: (1) pickled radish pickling: firstly, washing radish, putting in a saline water jar with 11-15% salinity, and pickling in open air for more than eight months; (2) sesame oil preparation: adding 100-120 parts by weight of plant oil into a pot, heating, putting 35-45 parts by weight of green Chinese onion into the pot and stir-frying with the plant oil for 40-50 minutes; (3) prickled radish frying: (4) pickled radish duck soup preparation: putting the pickled radish fried in step (3), the sesame oil prepared in step (2), red pepper, pickled ginger, monosodium glutamate, ethyl maltol and flavoring nucleotide disodium into the pot together to decoct. Small jars are used for pickling. Natural sour fragrance is formed by the pickled radish through daily temperature difference and the variation of at least three seasons. The salinity of saline water is controlled at 11-15% to have preservative effect. The sesame oil is fried by the plant oil and the green Chinese onion, and fragrance and color are improved in combination with the ethyl maltol and the flavoring nucleotide disodium (I+G).
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sour radish and old duck soup. Background technique [0002] Sour radish and duck soup is not only delicious, but also rich in nutrition. It is suitable for people of different ages and different tastes. It is a very popular health-preserving dish nowadays. At present, the seasoning of sour radish and duck soup sold on the market achieves its acidity by adding lactic acid, citric acid or acetic acid, and inevitably adds a small amount of preservatives. Although it tastes sour and delicious, it is not a pure natural healthy food. Contents of the invention [0003] The invention aims to provide a method for preparing sour radish and old duck soup with natural sour fragrance and no need to add preservatives. [0004] For this reason, the technical scheme that the present invention adopts is: a kind of preparation method of sour radish and old duck s...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more