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Casserole spicy soup base and preparation method thereof

A production method and the technology of spicy soup, which are applied in the field of casserole soup, can solve the problems of lack of food tonic effects, etc., and achieve the effect of supplementing nutrition, cooking dishes taste, and long aftertaste

Inactive Publication Date: 2012-10-03
荀凤阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing soup materials are very particular, and each has its own advantages and disadvantages in taste, but they all lack the effect of nourishing food. With the improvement of people's living standards, people's diet is no longer only satisfied with eating full and eating well, but also requires healthy eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] How to make Casserole Malatang Soup

[0023] 1) Preparation of bone broth: Take 20kg of water as an example: first wash one old chicken (2kg), 2kg old duck, and 2.5kg beef bone, drain the water, put it in a pot and boil, skim off the foam and boil Make 4-5 hours. When the color of the bone broth is milky white and the weight reaches the standard when it reaches 15kg, stop the fire and set aside.

[0024] 2) Preparation of main ingredients: 10kg of butter, 2.5kg of salad oil, 100g of rock sugar, 2kg of Pixian watercress, 100g of tempeh, 500g of glutinous rice, 250g of green onion, 500g of ginger, 1kg of peppercorns, 1.25kg of pepper, 25g of licorice, 25g of kaempferia, 50g of cinnamon bark, 50g of fragrant leaves, 20g of fennel, 25g of galangal, 35g of comfrey, 15g of clove, 40g of white buckle, 25g of gardenia, 50g of star anise, 30g of grass fruit, 25g of pepper, 25g of cumin, 15g of amomum, and grass 25g, 15g nutmeg, 100g tangerine peel, 250g chicken essence and 250...

Embodiment 2

[0030] How to make Casserole Malatang Soup

[0031] 1) Preparation of bone broth: Wash the chicken, duck and beef bones, drain the water, put them in boiling water to skim off the froth and cook for 4-5 hours, so that the color of the bone broth is milky white, stop the fire and set aside; the chicken, duck Wagyu bones are calculated in parts by weight, 2 parts of chicken, 1 part of duck, and 4 parts of beef bones;

[0032] 2) Preparation of main ingredients: by weight, 80 parts of butter, 20 parts of vegetable oil, 4 parts of rock sugar, 15 parts of Pixian watercress, 5 parts of tempeh, 5 parts of glutinous rice, 4 parts of green onion, 10 parts of ginger, pepper 5 parts, 10 parts of pepper, 2 parts of licorice, 2 parts of kaempferia, 1 part of cinnamon, 1 part of bay leaf, 2 parts of Piper dial, 2 parts of ginger, 1 part of comfrey, 3 parts of clove, 3 parts of white buckle, gardenia 1 part, 2 parts of star anise, 1 part of Cao Guo, 3 parts of pepper, 1 part of cumin, 3 par...

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PUM

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Abstract

The invention relates to a casserole soup base and particularly relates to a casserole spicy soup base and a preparation method thereof. Each casserole spicy soup base is prepared by boiling 10-20 weight parts of bone soup and 1-2 weight parts of main material in a casserole, wherein the bone soup is prepared by boiling chicken bones, duck bones and beef bones in the boiling water, and the color of the bone soup is oyster white; and the main material comprises the following ingredients in parts by weight: 1-100 parts of beef tallow, 1-25 parts of vegetable oil, 1-5 parts of crystal sugar, 1-20 parts of Pixian bean paste, 1-5 parts of fermented blank bean, 1-10 parts of glutinous rice wine, 1-5 parts of shallot, 1-10 parts of ginger, 1-10 parts of spicy pepper, 1-20 parts of hot pepper, 1-3 parts of licorice root, 1-3 parts of rhizoma kaempferiae, 1-3 parts of cassia bark, 1-3 parts of bay leaf, 1-3 parts of long pepper, 1-3 parts of galanga, 1-3 parts of lithospermum, 1-3 parts of syzygium aromaticum, 1-3 parts of cardamom, 1-3 parts of cape jasmine fruit, 1-3 parts of star anise, 1-3 parts of amomum tsao-ko, 1-3 parts of pepper, 1-3 parts of fennel, 1-3 parts of fructus amomi, 1-3 parts of lysimachia sikokiana, 1-3 parts of netmeg, 1-5 parts of dried orange peel, 1-10 parts of chicken essence and 1-10 parts of cooking wine. The casserole soup base provided by the invention thoroughly abandons the traditional preparation method by repeatedly boiling a kettle of spicy soup.

Description

technical field [0001] The invention relates to a casserole soup stock, in particular to a casserole soup stock and a preparation method thereof. Background technique [0002] Existing soup materials are very particular, each has its own advantages and disadvantages in taste, but they all lack the effect of nourishing food. With the improvement of people's living standards, people's diet is no longer only satisfied with being full and eating well, but also requires healthy eating. Contents of the invention [0003] The object of the present invention is to provide a healthy, nutritious, delicious casserole soup with health care and health care effects and a preparation method thereof. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] A kind of casserole malatang soup, each portion of casserole malatang soup is made by boiling bone broth and main ingredients in a casserole, and in parts by weight, 10-20 parts of bone...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 荀凤阳
Owner 荀凤阳
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