Clear soup used for cooking and making method thereof

Abstract

The invention relates to a clear soup used for cooking and a making method thereof. The method comprises the following raw materials: A)preparation of raw materials:1)detecting quality of old hen, old duck, pig feet, pig ribs, soybean, head of bighead carp and soaked mushroom, weighing according to proportion, cleaning, blanching, and taking out and cleaning for standby;2)detecting quality of chicken and lean pig, weighing according the proportion, cleaning, chopping for standby; 3)detecting quality of scallion and fresh ginger, cleaning, weighing according to proportion for standby; and 4)weighing cooking wine, ground pepper, salt, agar and water according to proportion for standby; B)preparation of the clear soup:1)adding water in old hen,old duck, pig feet, pig ribs, soybean, head of bighead carp and soaked mushroom, boiling by big fire and removing floating foam, adding scallion and fresh ginger and cooking wine, and boiling by slow fire for 3 hours to prepare raw soup for standby; and 2)iltrating the raw soup and adding ground pepper and salt, boiling, adding lean pork, boiling, and processing for 1 hour by slow fire, filtrating; adding chicken for boiling, processing for 3 hours by slow fire and filtrating, and adding agar to obtain the clear soup.

Description

technical field [0001] The invention belongs to the technical field of food and food processing. Specifically, it is a kind of chicken breast meat, pig meat The cooking seasoning clear soup refined by using lean meat as ingredients, ginger, green onion, cooking wine, salt and pepper as auxiliary materials, agar as additive, and water as carrier and its manufacturing method. Background technique [0002] The umami agent in cooking has experienced the evolution of monosodium glutamate and chicken essence, but it still cannot be compared with professional cooking. For a long time, and limited by the shelf life, even professional chefs are difficult to prepare and preserve "broth" at home for a long time, thus restricting the improvement of home cooking quality. Contents of the invention [0003] One of purpose of the present invention is to provide a kind of cooking seasoning clear soup, and cooking seasoning clear soup of the present invention is to select following raw mat...

AI Technical Summary

Problems solved by technology

[0002] The umami agent in cooking has experienced the evolution of monosodium glutamate and chicken essence, but it still cannot be compared with professional cooking. It takes a long time and is limited by the shelf life. It is difficult for even professional chefs to prepare and preserve "broth" at home for a long time, thus restricting the improvement of the quality of home cooking