Xinhua triple soup and manufacturing process of Xinhua triple soup
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A Xinhua Sanhe soup, a technology of making technology, applied in the direction of food preparation, application, food science, etc., can solve the problem of great difference in taste and so on
Inactive Publication Date: 2015-10-07
陈建平
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"Sanhe soup" is also made in the vast Meishan area outside Xinhua, but the raw materials, ingredients and production process are simplified, "there is a shape but no spirit", and the taste is very different
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[0032] The present invention will be further described below. A preferred embodiment of the present invention is: the Xinhua Sanhe Decoction described in the present embodiment includes main ingredients and ingredients, and the parts by weight of each component of the main ingredients are: ox blood 400g, Beef tenderloin 50g, tripe 300g (150g each of beef louver and tripe beam);
[0033] Ingredients by weight: 10-30g Chinese prickly ash, 30-50g chopped pepper, 5-10ml chili oil, 2-10g mountain pepper oil, 10-30ml glutinous rice vinegar, 8-10g refined salt, 1-3g monosodium glutamate, 2 rock sugar ~8g, 10~20g of tempeh, 20~30g of ginger, 10~40g of garlic, 10~50g of onion, 50~70g of cooking oil, 5~20g of coriander leaves, 400~500ml of dense beef bone soup, 10~25g of white wine , rice wine 10-15g, light soy sauce 10-15ml, pepper 3-5g;
[0034] The material selection processing technology of above-mentioned formula is:
[0035] 1) Cut beef blood into strips 25 mm wide, 50 mm long, ...
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Abstract
The invention provides Xinhua triple soup, which comprises main ingredients and auxiliary ingredients, wherein the main ingredients comprise the following ingredients in parts by weight: 400g of cattle blood, 50g of beef sirloin and 300g of cattle tripe. The auxiliary ingredients comprise the following ingredients in parts by weight: 10g of pepper, 30g of chopped peppers, 5ml of chili oil, 2g of lindera glauca oil, 10ml of glutinous rice vinegar, 8g of refined salt, 1g of monosodium glutamate, 2g of rock candy, 10g of fermented soya beans, 20g of fresh ginger, 10g of garlic, 10g of green onion, 50g of edible oil, 5g of coriander leaves, 400ml of special beef bone soup, 10g of white spirits, 10g of yellow wine, 10ml of light soy sauce and 3g of ground pepper. The Xinhua triple soup has the advantages that the traditional process is adopted, the flavor characteristics of the traditional Xinhua triple soup are remained to the maximum degree, strong points of others are widely learned, creative efforts are made, the main material ingredients are changed, the ingredients are increased or decreased, the processing process is changed, the unique flavor effect is enhanced, and the Xinhua triple soup is popular in more people.
Description
technical field [0001] The invention relates to the catering industry, in particular to a Xinhua Sanhe soup and its production process. Background technique [0002] "Xinhua Sanhe Soup" is one of the special dishes of the Han nationality in the Gumeishan area of Hunan Province. It is made by cooking beef, tripe and cow blood in a pot, adding green onions and coriander, and topping with mountain pepper oil. It is a kind of dish with soup, because there are three main ingredients, and it is mainly popular in Xinhua area, so it is called "Xinhua Sanhe Soup". [0003] Xinhua Sanhe Soup has a long history and is one of the most typical representatives of food culture in "Meishan Culture". When did Xinhua Sanhe Decoction originate? There is no way to test it. Its long history can be traced back to the end of the Southern Song Dynasty, and it has been in existence for more than 700 years. [0004] Xinhua Sanhe Decoction mainly originated in the Wangyeshan area of Xinhua (the ...
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