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Cured soup and preparation method thereof

A technology for pickling soup and green vegetables, applied in the field of pickling soup preparation, can solve problems such as large difference in taste, and achieve the effects of excellent taste and rich nutrition

Inactive Publication Date: 2015-04-29
镇远县益康长寿汤作坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many pickled soup recipes and preparation techniques circulating among the people, the taste is quite different, and each has its own taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A pickled soup, comprising the steps of:

[0020] (1) Soak rice in water for 4 days and grind it into powder;

[0021] (2) Screen raw materials, weigh 15kg of green vegetables, 15kg of red-skinned garlic, 10kg of rice powder, 15kg of Chinese prickly ash, 5kg of Chinese prickly ash leaves, 15kg of corn, 15kg of wild taro, 2kg of sesame seeds, and 105kg of water. Wash the corn and wild taro, and stir-fry the sesame seeds for 25 minutes;

[0022] (3) Wash the vegetables and put them into the altar, add red garlic, rice powder, pepper, pepper leaves, corn, wild taro and sesame, add water, seal them in a cool place and place them for 6 months.

Embodiment 2

[0024] A pickled soup, comprising the steps of:

[0025] (1) Soak rice in water for 5 days and grind it into powder;

[0026] (2) Screen raw materials, weigh 30kg of green vegetables, 10kg of red-skinned garlic, 15kg of rice powder, 10kg of pepper, 10kg of pepper leaves, 10kg of corn, 30kg of wild taro, 5kg of sesame, and 105kg of water. Wash the corn and wild taro, and stir-fry the sesame seeds for 20 minutes;

[0027] (3) Wash the greens and put them into an earthen jar fired in an earthen kiln. Put red garlic, rice powder, pepper, pepper leaves, corn, wild taro and sesame, add water, seal it in a cool place and place it for 18 months.

Embodiment 3

[0029] A pickled soup, comprising the steps of:

[0030] (1) Soak rice in water for 4.5 days and grind it into powder;

[0031] (2) Screen raw materials, weigh 20kg of green vegetables, 10kg of red-skinned garlic, 10kg of rice powder, 10kg of Chinese prickly ash, 5kg of Chinese prickly ash leaves, 10kg of corn, 20kg of wild taro, 2kg of sesame seeds, and 100kg of mountain spring water. Wash, corn and wild taro, and stir-fry the sesame seeds for 22 minutes;

[0032] (3) Wash the vegetables and put them into the altar, add red garlic, rice powder, peppercorns, pepper leaves, corn, wild taro and sesame, add mountain spring water, seal them in a cool place and place them for 12 months.

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PUM

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Abstract

The invention discloses a cured soup and a preparation method thereof. The cured soup comprises the following raw materials in parts by weight: 15-30 parts of green vegetables, 10-15 parts of red garlic, 10-15 parts of rice powder, 10-15 parts of Sichuan pepper, 5-10 parts of Sichuan pepper leaves, 10-15 parts of corn, 15-30 parts of colocasia antiquorum, 2-5 parts of sesame and 95-105 parts of water. The preparation method comprises the following steps: screening raw materials, sampling in parts by weight, cleaning the green vegetables, red garlic, Sichuan pepper leaves, corn and colocasia antiquorum, then soaking rice with water for four days, grinding into a powder, and stir-frying sesame for 20-25min; cleaning the green vegetables and placing the green vegetables in a jar, placing the red garlic, rice powder, Sichuan pepper, Sichuan pepper leaves, corn, colocasia antiquorum and sesame, adding water, and hermetically standing for more than six months. The cured soup disclosed by the invention does not use any additive and preservative, and has the characteristics of being healthy and nutritive, unique in taste, safe and additive-free.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pickled soup and a preparation method of the pickled soup. Background technique [0002] As a special food, "pickled soup" can be stored all year round and eaten in four seasons. Pickled soup has the characteristics of salty and sour taste, slightly rancid aroma, and clear color. Pickled soup is a good food for sobering up and relieving greasy heat. Drinking it in summer can relieve heat, eating it in winter can relieve dryness, drinking it can refresh you when you are tired, drinking it after eating meat can relieve greasy, drinking it after drunk can relieve hangover . In addition to invigorating the spleen and appetizing, pickled soup not only stimulates appetite, but also helps digestion. It can also cure colds, diarrhea, bee stings, unknown swollen poison and other diseases. , appetite migration. [0003] Although there are many formulas and preparation tec...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 杨昌荣
Owner 镇远县益康长寿汤作坊
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