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Turtle thick soup

A soft-shelled turtle and paste soup technology, applied in the field of soft-shelled turtle soup, can solve the problems of ineffective release of soft-shelled turtle nutrients and low absorption rate by the human body, and achieve the effects of easy absorption, good taste and metabolism promotion.

Inactive Publication Date: 2005-06-22
沈鸿昌
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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 and quality of life, people pursue food with good taste and high nutritional value, and soft-shelled turtle is an ideal choice, but the traditional cooking method of soft-shelled turtle is raw burning, steaming or stir-frying, and these processing methods cannot Effectively release the nutrients of soft-shelled turtles, and the human body has a low absorption rate

Method used

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Examples

Experimental program
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example 1

[0007] Example 1: Take a soft-shelled turtle of 0.6 kg, slaughter it, boil it in water for 1 minute, wipe off the mucous membrane on the body, put the soft-shelled turtle into the pot, and cook it until it is seven times mature. Put 0.25 kg of diced soft-shelled turtle meat into 0.75 kg of paste soup, add 4g of scallion, 3g of ginger, 6g of rice wine, 2g of vinegar, 2g of monosodium glutamate, 3g of salt, 0.2g of mashed garlic, 0.4g of pepper, and lard Cook 10g for 3-5 minutes to get 1kg soft-shelled turtle soup, which is finally packed in bags.

example 2

[0008] Example 2: Take two soft-shelled turtles of 0.6 kg, slaughter them, soak them in boiling water for 1 minute, wipe off the mucous membranes on the body, put the soft-shelled turtles into the pot, cook until they are seven mature, take out the bones and take out the meat, and make the meat into minced 0.5 kg , put 0.5 kg of diced soft-shelled turtle meat into 1.5 kg of paste soup, add 8 g of scallion, 6 g of ginger, 12 g of rice wine, 4 g of balsamic vinegar, 4 g of monosodium glutamate, 6 g of salt, 0.4 g of mashed garlic, 0.8 g of pepper, and 20 g of lard Cook for a total of 3-5 minutes to get 2 kg of soft-shelled turtle soup, which is finally divided into bags.

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Abstract

The invention discloses a turtle thick soup which is prepared by boiling diced meat of soft-shelled turtle of a predetermined weight ratio in grease soup and flavoring, wherein the soup is prepared from pig bones or hen, the flavorings include green onion, ginger, yellow rice wine, aromatic vinegar, gourmet powder, table salt, mashed garlic, piper nigrum, and lard.

Description

Technical field [0001] The invention relates to food processing, in particular to soft-shelled turtle soup. Background technique [0002] With the improvement of people's living standards and quality of life, people pursue food with good taste and high nutritional value, and soft-shelled turtle is an ideal choice, but the traditional cooking methods of soft-shelled turtle are raw burning, steaming or stir-frying, and these processing methods cannot Effectively release the nutrients of soft-shelled turtles, and the human body has a low absorption rate. Contents of the invention [0003] The object of the present invention is to provide a soft-shelled turtle soup, which is changed from stewed soft-shelled turtle to soft-shelled turtle soup, so as to realize standardization, industrialization and mass production, and meet people's quick and easy material needs. [0004] The technical solution of the present invention is: the soft-shelled turtle soup is mainly made of diced s...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L13/20
Inventor 沈鸿昌
Owner 沈鸿昌
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