Seafood basic seasoning sour soup and making method thereof

A basic and sour soup technology, applied in the field of seafood basic seasoning sour soup and its preparation, can solve the problems of affecting cooking quality, unable to reflect the flavor of ingredients, harm to diners, etc., and achieve scientific and reasonable formula matching, rigorous selection of ingredients, and long aftertaste. Effect

Inactive Publication Date: 2017-04-26
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the development of the modern catering industry and the integration of food science and technology, this traditional skill is facing great challenges. With the prevalence of various condiments, many chefs use excessive condiments in the cooking process of dishes. Not only cannot reflect the true flavor of the ingredients, but it may also cause potential harm to diners, seriously affecting the improvement of Chinese cooking quality

Method used

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  • Seafood basic seasoning sour soup and making method thereof
  • Seafood basic seasoning sour soup and making method thereof
  • Seafood basic seasoning sour soup and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A seafood basic seasoning sour soup is made from the following raw materials calculated in parts by mass:

[0035] 300 parts of dried shrimp, 200 parts of flower crab, 100 parts of dried oyster, 20 parts of scallop, 1000 parts of pig tail vertebrae, 200 parts of chicken feet, 100 parts of dried cuttlefish, 300 parts of shallot, 200 parts of ginger, 300 parts of rice wine, 8000 parts of tomato, Northeast sauerkraut 1000 parts, Sichuan pickled ginger 1000 parts, yellow lantern chili sauce 500 parts, refined salt 500 parts, white wine 250 parts, longan meat 500 parts, wolfberry 50 parts, angelica 30 parts, eucommia 25 parts, water 40000 parts.

[0036] The preparation method of seafood basic seasoning sour soup comprises the following steps:

[0037] (1) Preliminary processing of raw materials:

[0038] Cut the pig tail vertebrae into pieces, put them in the oven together with dried prawns, flower crabs, dried oysters, scallops, and dried cuttlefish. Bake for 50 minutes a...

Embodiment 2

[0047] A seafood basic seasoning sour soup is made from the following raw materials calculated in parts by mass:

[0048] 200 parts of dried shrimp, 200 parts of flower crab, 100 parts of dried oyster, 20 parts of scallop, 1000 parts of pig tail vertebrae, 200 parts of chicken feet, 100 parts of dried cuttlefish, 300 parts of shallot, 200 parts of ginger, 300 parts of rice wine, 6000 parts of tomato, 800 parts of Northeast pickled cabbage, 1000 parts of Sichuan pickled ginger, 500 parts of yellow lantern chili sauce, 500 parts of refined salt, 250 parts of white wine, 500 parts of longan meat, 50 parts of wolfberry, 30 parts of angelica, 25 parts of Eucommia, 40000 parts of water.

[0049] The preparation method of the seafood basic seasoning sour soup in this embodiment is the same as that in Embodiment 1.

Embodiment 3

[0051] A seafood basic seasoning sour soup is made from the following raw materials calculated in parts by mass:

[0052] 150 parts of dried shrimp, 100 parts of flower crab, 50 parts of dried oyster, 10 parts of scallop, 500 parts of pig tail vertebrae, 100 parts of chicken feet, 50 parts of dried cuttlefish, 150 parts of shallot, 100 parts of ginger, 150 parts of rice wine, 4000 parts of tomato, Northeast sauerkraut 500 parts, Sichuan pickled ginger 500 parts, yellow lantern chili sauce 250 parts, refined salt 250 parts, white wine 125 parts, longan meat 250 parts, wolfberry 25 parts, angelica 15 parts, Eucommia 12.5 parts, water 20000 parts.

[0053] The preparation method of the seafood basic seasoning sour soup in this embodiment is the same as that in Embodiment 1.

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Abstract

The invention provides a seafood basic seasoning sour soup and a making method thereof. The seafood basic seasoning sour soup is made by boiling raw materials of dried shrimps, sea crabs, dried oysters, dried scallop, pig caudal vertebras, chicken claws, dried cuttle fish, spring onions, fresh ginger, rice wine, tomatoes, northeastern pickled Chinese cabbages, Szechwan pickled ginger, yellow capsicum sauce, refined salt, baijiu, longan pulp, medlar, angelica sinensis, eucommia ulmodies and water. The materials are precisely selected, the formula is scientific and reasonbale in compatibility, the requirements for nutrients, taste, color and the like are met concurrently, the prepared seafood basic seasoning sour soup is strong in flavor, delicious, palatable, lasting in aftertaste, and capable of meeting the requirement of tastes in different regions. According to the preparation method, emphasis is laid on heating degree control and fermentation time, and the soup is more delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood basic seasoning sour soup and a preparation method thereof. Background technique [0002] Basic seasoning soup refers to putting animal raw materials rich in protein and colloids into a pot and adding water to boil, so that the nutrients of the raw materials can be dissolved in water to become a nutritious and mellow soup. [0003] Basic seasoning soup is a very traditional seasoning method in Chinese cooking techniques, which can help us reflect the original flavor of the ingredients. Therefore, the taste of the basic soup can largely determine the success of the dish. However, with the development of the modern catering industry and the integration of food science and technology, this traditional skill is facing great challenges. With the prevalence of various condiments, many chefs use excessive condiments in the cooking process of dishes. Not only can it fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
Inventor 王晓敏吴诗敏杨龙飞黄珍金李莹莹李锐
Owner LINGNAN NORMAL UNIV
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