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Soup-stock radish and preparation method thereof

A production method and soup stock technology, applied in the direction of food preparation, application, food science, etc., to achieve the effect of delicious taste, rich nutrition, and easy operation

Inactive Publication Date: 2015-04-01
台山市台城旺角君海悦酒楼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing white radish cooking methods, it is usually impossible to give it an excellent taste while maintaining the nutritional content of the white radish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Prepare the ingredients according to the weight ratio: 400g of chicken, 300g of beef bones, 10g of dried scallops, 10g of dried shrimps, and 10g of flounder. Cut the above ingredients into pieces, add 700g of water and cook in a pot for 5 hours, filter to remove solids, and obtain broth;

[0021] 2) Take 500g of broth obtained from step 1), mix it with 500g of diced Shandong radish, and boil it in a pot for 2 hours;

[0022] 3) To the product obtained in step 2), according to the amount of radish added, 10 g of salt and 10 g of white sugar are added and mixed to obtain the finished radish in broth.

Embodiment 2

[0024] 1) Prepare the ingredients according to the weight ratio: keel 300g, lean meat 100g, scallops 10g, dried shrimp 10g, flounder 10g, cut the above materials into pieces, add 1kg of water and boil in the pot for 5 hours, filter to remove solids, and obtain broth;

[0025] 2) Take 1 kg of broth obtained from step 1), mix it with 500 g of cut Taishan Chaojing radish, and boil it in a pot for 2 hours;

[0026] 3) To the product obtained in step 2), according to the amount of white radish added, add 50 g of salt and 50 g of white granulated sugar and mix evenly to obtain the finished radish in broth.

Embodiment 3

[0028] 1) Prepare the ingredients according to the weight ratio: 300g chicken, 150g keel, 100g beef bone, 100g lean meat, 10g scallop, 10g dried shrimp, 10g flounder, 30g sugar, 20g salt, cut the above materials into pieces, and add 1kg of water to the pot Boil for 5 hours, filter to remove solids, and obtain broth;

[0029] 2) Take 1 kg of broth obtained from step 1), mix it with 1 kg of diced white radish, and boil it in a pot for 2 hours;

[0030] 3) To the product obtained in step 2), according to the amount of white radish added, add 30 g of salt and 20 g of white sugar and mix well to obtain the finished radish in broth.

[0031] Compared with the prior art, the broth radish of the present invention has a thick broth, and the prepared radish tastes delicious, has a mellow broth, is sweet and has no dregs in the mouth, and has the advantages of rich nutrition and easy operation.

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PUM

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Abstract

The invention discloses a preparation method of soup-stock radish. The method comprises the following steps: 1) preparing the following materials by weight ratio: chicken, ossa draconis, cow bones, lean meat, dried scallop, small shrimp and flatfish, cutting the materials into blocks, adding clean water, boiling in a pan for 5 hours, filtering, and removing solids, so as to obtain soup-stock; 2) mixing the soup stock with white radish blocks, and boiling in the pan; and 3) adding salt and white granulated sugar and mixing evenly, so as to obtain a finished product. The soup-stock radish prepared by the method is strong in soup, fresh and delicious in radish taste, savory and mellow in soup stock, and sweet and residue-free in mouth, and has abundant nutrients; and the preparation method is simple and convenient to operate.

Description

technical field [0001] The invention belongs to the field of food preparation methods, and in particular relates to a preparation method of radish in broth. Background technique [0002] White radish, root vegetables, cruciferous radish plants, can be eaten raw or cooked. It has been planted for thousands of years and has been widely used in the fields of diet and traditional Chinese medicine. The "Rugao County Chronicles" edited in the Gengwu Year of Qianlong in the Qing Dynasty (AD 1750) contains: "The radish, a radish, has two kinds of red and white, and can be planted at any time. Those born in sandy soil are sweet and crisp, and those born in barren soil are firm and spicy." Its color is white, it belongs to gold, it enters the lungs, it is sweet and pungent, and it returns to the lung and spleen meridian. , the effect of diuresis and laxative, is a good health food. [0003] Modern research believes that white radish contains mustard oil, amylase and crude fiber, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/39A23L1/315A23L1/312A23L19/00A23L13/20A23L13/50A23L23/00
Inventor 陈凤怡
Owner 台山市台城旺角君海悦酒楼
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