Double-material multi-stage application and inheritance and popularization of boiled water Chinese cabbages in dabu world cultural heritage area banquet

Abstract

The invention discloses a double-material multi-stage application, inheritance and popularization system of boiled water Chinese cabbages in a dabu world cultural heritage area banquet, and belongs to the technical field of cultural inheritance, agricultural synergy, livelihood and popularization and industrial revitalization fusion. According to the method, a banquet boiled water Chinese cabbage double-material soup process is taken as a core, a grading mode of first soup public application and second soup banquet application is realized, two national geographical indication agricultural products, namely, Dazu preserved vegetables and Dazu black goats, are linked, extended categories, such as prefabricated minced meat and canned products, are developed, the additional value of the agricultural products is increased, and farmers are driven to increase income; and meanwhile, the high-end barrier of food in the banquet is broken, the favor of the banquet is shared by the whole people through people-friendly, standardized and healthy products, and the consumption and health improvement of the whole people are promoted. The method has multiple values of cultural inheritance, agriculture driving, economic boosting, text and travel integration and public benefits and livelihood, and can be widely popularized in large heritage places and nationwide.

Description

Technical Field

[0001] This invention belongs to the fields of inheritance of traditional Chinese food culture, revitalization of intangible cultural heritage, high-value utilization of national geographical indication agricultural products, integration of cultural and tourism industries, industrialization of pre-prepared dishes and inclusive catering technology. In particular, it involves a whole-chain industrial system based on the core technique of boiled cabbage served at state banquets, linking diverse resources such as culture, agriculture and industry in Dazu, driving farmers' income growth, and realizing the popularization of state banquet cuisine to the general public. Background Technology

[0002] The country currently emphasizes the industrialization of cultural resources, the value-added development of specialty agriculture, the popularization of high-end skills, and the integrated development of primary, secondary, and tertiary industries.

[0003] As a World Cultural Heritage site, Dazu boasts world-class cultural IP for Dazu Rock Carvings, national-level traditional industrial brand for Dazu Hardware, and two national geographical indication agricultural products: Dazu Winter Vegetables and Dazu Black Goat. It possesses unique development advantages that integrate culture, industry, and agriculture. However, at present, there is a lack of innovative platforms for deep integration and efficient linkage between the various sectors, and the resource advantages have not been fully transformed into industrial and economic advantages.

[0004] Boiled cabbage in clear broth, a classic representative of Chinese state banquets, embodies the highest ideal of Chinese cooking: "freshness as the foundation and health as the soul," and is a national-level culinary treasure. However, this technique has long been confined to high-end dining settings. Its complex process, difficulty in standardization, and high cost have prevented it from becoming accessible to the general public, hindering the sharing of high-end culinary culture among all citizens.

[0005] Dazu preserved vegetables are a national geographical indication product that can only be grown and fermented under the unique climate, soil, and hydrological conditions of western Chongqing and eastern Sichuan (with Dazu, Chongqing as its core). They possess strong regional uniqueness and an irreplaceable flavor. Dazu black goats are a locally raised breed, known for their tender meat and mild gamey taste, boasting outstanding quality. Currently, both are primarily sold as primary products, with insufficient deep processing and low added value. They have not yet developed into standardized, packaged, and nationwide circulated industrialized products.

[0006] At the same time, the mass catering market lacks an integrated model that combines state banquet-level services with affordable options, deep processing of agricultural products, and pre-prepared meals. There are gaps between high-end techniques, regional agriculture, people's livelihood consumption, and industrial support, which is not conducive to boosting consumption, increasing farmers' income, narrowing the urban-rural gap, and promoting the integration and upgrading of the entire industry. Summary of the Invention

[0007] This invention discloses a multi-level application, inheritance and promotion system for the double-ingredient boiled cabbage served at the Dazu World Cultural Heritage site. Taking the double-ingredient soup technique of the boiled cabbage served at the Dazu World Cultural Heritage site as the core, it connects three major sectors: World Cultural Heritage (culture), Dazu hardware (industry), and Dazu winter vegetables / black goat (agriculture). It constructs a full-chain integrated model of "cultural leadership, technical support, agricultural empowerment, industrial support, pre-prepared food extension, and universal sharing", and achieves the comprehensive goals of cultural inheritance, agricultural efficiency improvement, industrial linkage, economic revitalization, and increased farmer income.

[0008] This invention solves the complexities of state banquet techniques through standardized technology, lowers the barrier to entry, and allows ordinary consumers to enjoy state banquet-level clear soup cuisine at affordable prices, truly realizing the popularization of high-end food culture and enabling everyone to share the cultural benefits.

[0009] In terms of agricultural empowerment and the high-value development of geographical indication products: This invention deeply leverages two national geographical indication products: Dazu winter vegetables and Dazu black goats. Dazu winter vegetables, dependent on the unique climate of western Chongqing and eastern Sichuan, and the soil and water conditions of the Laixi River basin, are only suitable for cultivation and fermentation in a very small area of ​​Dazu and its surroundings. Through long-term natural aging, they possess regional uniqueness and an irreplaceable flavor. Dazu black goats are a local specialty breed with outstanding quality advantages. This invention transforms both into standardized sauce products, extending the agricultural industry chain, significantly increasing the added value of agricultural products, directly driving stable income growth for growers, breeders, and processors, broadening pathways to wealth, and helping to narrow the urban-rural income gap.

[0010] In terms of the industrialization and economic extension of pre-cooked food: This invention develops winter vegetable sauce and black goat sauce into pre-packaged and canned products that are easy to distribute. These products can be stored at room temperature or in a cold chain, sold online, distributed in supermarkets, and distributed nationwide. This breaks through geographical limitations, expands market coverage, and forms a diversified economic structure of "catering + food + e-commerce + logistics," thereby boosting regional demand, creating jobs, and promoting high-quality economic development.

[0011] At the level of industry-wide integration: This invention links the cultural and tourism resources of the Dazu World Cultural Heritage Site with the supporting hardware industry in Dazu, to achieve coordinated development of culture, agriculture and industry, and create a diversified and integrated development pattern of "World Heritage as the national spirit, national banquet skills as the core, characteristic agriculture as the support, and hardware industry as the supporting industry", thereby enhancing the overall brand influence and industrial competitiveness of the region. Detailed Implementation

[0012] Example 1: Standardized preparation of double-ingredient soup base for boiled cabbage at state banquets Ingredient selection: We use natural ingredients such as old hens, old ducks, pork forelegs, high-quality ham, and dried scallops to ensure the rich and authentic flavor of the soup base.

[0013] Raw material pretreatment: Blanch all raw materials in cold water, skim off the blood foam and impurities after boiling, remove them and wash them with warm water to remove fishy and odors.

[0014] Preparation of raw stock: Place the processed ingredients into a soup-making device, add purified water, bring to a boil over high heat, then maintain a simmer for 4-6 hours to allow the flavor of the ingredients to fully dissolve and obtain the original flavor of the raw stock.

[0015] First Broth Purification: The stock is filtered through multiple layers to remove solid impurities such as bone and meat residue, and surface oil is skimmed off. It is then allowed to settle at a low temperature to clarify, resulting in a clear, bright, and richly flavorful first broth. This first broth is not skimmed, preserving its natural, mellow taste, and is suitable as a base for popular clear broth noodles.

[0016] Second Broth Purification: Take a portion of the first broth and use the traditional minced meat broth sweeping process to absorb the fine impurities in the broth, further purifying it to obtain a clear and transparent second broth, which is specially used for the preparation of the classic dish "Boiled Cabbage in Clear Broth", achieving dual-grade utilization of the ingredients.

[0017] By-product utilization: Bone residue, meat residue, and broth by-products produced during soup making are transformed into flavor ingredients through refined processing, seasoning, and stir-frying, achieving zero waste and high-value utilization of all materials.

[0018] Example 2: Preparation and Pre-processing Development of Sauce for Geographical Indication Agricultural Products Preparation of Dazu Winter Vegetable Sauce: Dazu winter vegetables, a national geographical indication product, are selected. This winter vegetable is a mustard variety grown under the unique climate and soil conditions of western Chongqing and eastern Sichuan and the Laixi River basin. After washing, chopping, and lightly stir-frying to enhance the aroma, it is made into a standardized winter vegetable sauce.

[0019] Preparation of Dazu Black Goat Sauce: Select a cut of Dazu Black Goat meat, dice it, blanch it in cold water, stew it with white radish and ginger slices to remove the gamey smell, remove it and stir-fry it over low heat until tender and flavorful, thus making standardized black goat sauce.

[0020] Pre-packaged products: Winter vegetable sauce and black goat sauce are industrially prepared using vacuum packaging, canning, and other methods to form pre-packaged sauce products that can be stored at room temperature or in the cold chain. These products have the distribution attributes of online e-commerce sales, offline supermarket distribution, and unified store delivery.

[0021] Example 3: Preparation of Clear Broth Noodles for All The clean first broth prepared in Example 1 was used as the soup base for clear broth noodles.

[0022] High-quality wheat noodles are cooked and paired with fresh, seasonal vegetables from Dazu to create a basic, healthy clear soup noodle dish.

[0023] Consumers can selectively add the winter vegetable sauce or black goat sauce prepared in Example 2 according to their taste preferences to enrich the flavor profile of the product.

[0024] This product is non-spicy, mild and fresh, suitable for all ages, and priced affordably. It can be widely used in various settings such as cultural and tourist attractions, community shopping districts, schools, and hospitals.

Claims

1. A multi-level application, inheritance, and promotion system for the "Boiled Cabbage in Clear Broth" dish served at state banquets in Dazu, a World Cultural Heritage site, characterized in that... The preparation process of the double-ingredient soup base for the State Banquet Boiled Cabbage and its multi-level application modules are as follows: (1) Using chicken, duck, pork knuckle, ham and dried scallops as raw materials, the soup base is obtained by blanching and simmering over low heat; (2) The soup base is filtered to remove residue, skim off the floating oil and let it stand to clarify, so as to obtain the clean first soup; (3) The first soup base is used as the core soup base for clear soup noodles; (4) The noodles are cooked and seasonal vegetables are added to form the basic application module; (5) Based on the cultural attributes of Dazu World Cultural Heritage Site, the inheritance of food culture and the promotion of the industry nationwide are carried out.

2. The system according to claim 1, characterized in that, The first broth is not skimmed, preserving the rich and savory flavor of the broth used in state banquets for boiled cabbage. It can be used independently as a general clear broth noodle soup base and is authorized for nationwide use.

3. The system according to claim 1, characterized in that, A portion of the first broth can be purified by simmering minced meat to obtain a second broth, which is specifically used for making boiled cabbage dishes, achieving dual-grade and categorized application.

4. The system according to claim 1, characterized in that, The basic application module allows for the optional addition of Dazu winter vegetable sauce as a regional specialty ingredient without altering the main flavor of the soup base.

5. The system according to claim 1, characterized in that, The basic application module allows for the optional addition of Dazu Black Goat meat sauce, which is prepared by stir-frying after removing the goaty smell. This is an optional auxiliary ingredient module.

6. The system according to claim 5, characterized in that, The sauce for Dazu Black Goat is prepared by blanching in cold water, stewing with white radish and ginger slices to remove the muttony smell, and then stir-frying over low heat until tender.

7. The system according to claim 1, characterized in that, Seasonal vegetables are sourced from fresh, locally grown vegetables in Dazu, enhancing the product's health benefits and regional suitability.

8. The system according to claim 1, characterized in that, The product is non-spicy, mild and fresh, suitable for all ages, and can be standardized and chain-operated.

9. The system according to claim 1, characterized in that, It can be applied to tourism catering, cultural experience stores and national chain franchise system in Dazu World Cultural Heritage Site, to achieve the simultaneous promotion of culture and industry.

10. The system according to claim 1, characterized in that, Solid byproducts generated during soup making and preparation can be processed into flavoring ingredients, achieving zero waste and resource utilization of all materials.