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Bamboo shoot-pickled vegetable stewing seasoning material and preparation method thereof

The technology of sauerkraut and bamboo shoots is applied in the field of bamboo shoot sauerkraut stew and its preparation, which can solve the problems of single taste, influence on human health, influence on the taste of soup, etc., and achieve the effects of good taste, protection and appetite enhancement.

Inactive Publication Date: 2016-08-10
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body; Constantly add seasoning and use seasoning packets, poor seasoning will also affect the taste of the soup
[0003] At present, there are a variety of medicinal materials on the market for making soup with meat (chicken, duck, bones, etc.), such as tonics, flavor materials, etc., which have a single taste and cannot nourish the human body well. Some of them add a lot of food additives, which will even affect human health after eating; therefore, a soup material that can effectively increase the taste of soup and regulate human health needs to be developed urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The bamboo shoot sauerkraut stew comprises the following raw materials in parts by weight: 18 parts of vegetable oil; 35 parts of bamboo shoots; 28 parts of sauerkraut; 2 parts of pickled ginger; 13 parts of red oil; 4 parts of scallion oil;

[0028] Wherein, the scallion oil comprises the following raw materials by weight: 70 parts of vegetable oil, 10 parts of shallots, 13 parts of soaked ginger and 20 parts of garlic;

[0029] The red oil includes the following raw materials in parts by weight: 80 parts of vegetable oil, 32 parts of chili sauce, 15 parts of Chinese prickly ash, 5 parts of star anise, 20 parts of kaempferia, 13 parts of green onion, 9 parts of garlic, 11 parts of ginger and 5 parts of sugar.

[0030] The preparation method of bamboo shoot sauerkraut stew is:

[0031] Screen bamboo shoots, sauerkraut and pickled ginger, wash and remove impurities, and then use a machine to beat into flakes for later use; pour vegetable oil into a pot and cook until the...

Embodiment 2

[0037] The bamboo shoot sauerkraut stew comprises the following raw materials by weight: 15 parts of vegetable oil; 25 parts of bamboo shoots; 20 parts of sauerkraut; 1 part of pickled ginger; 5 parts of red oil; 2 parts of scallion oil;

[0038] Wherein, the scallion oil comprises the following raw materials by weight: 50 parts of vegetable oil, 10 parts of shallots, 10 parts of soaked ginger and 10 parts of garlic;

[0039] The red oil comprises the following raw materials in parts by weight: 50 parts of vegetable oil, 20 parts of chili sauce, 1 part of Chinese prickly ash, 1 part of star anise, 5 parts of kaempferia, 8 parts of green onion, 7 parts of garlic, 20 parts of ginger and 10 parts of sugar.

[0040] The preparation method of bamboo shoot sauerkraut stew is:

[0041] Screen bamboo shoots, sauerkraut and pickled ginger, wash and remove impurities, and then use a machine to beat into flakes for later use; pour vegetable oil into a pot and cook until the oil temperatu...

Embodiment 3

[0047] The sauerkraut stew with bamboo shoots includes the following raw materials in parts by weight: 25 parts of vegetable oil; 35 parts of bamboo shoots; 30 parts of sauerkraut; 2 parts of pickled ginger; 15 parts of red oil;

[0048] Wherein, the scallion oil comprises the following raw materials by weight: 100 parts of vegetable oil, 20 parts of shallots, 20 parts of soaked ginger and 20 parts of garlic;

[0049] The red oil includes the following raw materials in parts by weight: 100 parts of vegetable oil, 40 parts of chili sauce, 20 parts of Chinese prickly ash, 20 parts of star anise, 20 parts of kaempferia, 20 parts of green onion, 20 parts of garlic, 20 parts of ginger and 20 parts of sugar.

[0050] The preparation method of bamboo shoot sauerkraut stew is:

[0051] Screen bamboo shoots, sauerkraut and pickled ginger, wash and remove impurities, and use a machine to beat into flakes for later use; pour vegetable oil into a pot and cook until the oil temperature rea...

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Abstract

The invention discloses a bamboo shoot-pickled vegetable stewing seasoning material and a preparation method thereof. The bamboo shoot-pickled vegetable stewing seasoning material is prepared from 15-25 parts by weight of plant oil, 25-35 parts by weight of bamboo shoot, 20-30 parts by weight of pickled vegetable, 1-2 parts by weight of pickled ginger, 5-15 parts by weight of chilli oil, 2-4 parts by weight of scallion oil, 2-4 parts by weight of table salt, 1-2 parts by weight of monosodium glutamate and 1-2 parts by weight of chicken essence. The scallion oil is prepared from 50-100 parts by weight of plant oil, 10-20 parts by weight of welsh onion, 10-20 parts by weight of pickled ginger and 10-20 parts by weight of garlic. The chilli oil is prepared from 50-100 parts by weight of plant oil, 20-40 parts by weight of chilli sauce, 1-20 parts by weight of Chinese prickly ash, 1-20 parts by weight of anises, 1-20 parts by weight of rhizoma kaempferiae, 1-20 parts by weight of welsh onion, 1-20 parts by weight of garlic, 1-20 parts by weight of ginger and 1-20 parts by weight of sugar.

Description

technical field [0001] The invention relates to soup-making materials in the technical field of food, in particular to bamboo shoot sauerkraut stew and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body; Keep adding seasonings and using seasoning packets. Poor seasonings will also affect the taste of the soup. [0003] At present, there are a variety of medicinal materials on the market for making soup with meat (chicken, duck, bones, etc.), such as tonics, flavor materials, etc., which have a single taste and cannot nourish the human body well. Some of them add a large amount of food additives, which may even affect human health after eating; for this reason, a soup material that can effectively increase the taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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