CN102389098A - Sea cucumber sauce and preparation method thereof - Google Patents
Sea cucumber sauce and preparation method thereof Download PDFInfo
- Publication number
- CN102389098A CN102389098A CN2011103500693A CN201110350069A CN102389098A CN 102389098 A CN102389098 A CN 102389098A CN 2011103500693 A CN2011103500693 A CN 2011103500693A CN 201110350069 A CN201110350069 A CN 201110350069A CN 102389098 A CN102389098 A CN 102389098A
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- China
- Prior art keywords
- parts
- sea cucumber
- boiled
- preparation
- baste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000233866 Fungi Species 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000015170 shellfish Nutrition 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 abstract description 14
- 102000008186 Collagen Human genes 0.000 abstract description 3
- 108010035532 Collagen Proteins 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 241000237515 Chlamys nipponensis Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 239000008297 liquid dosage form Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sea cucumber sauce and a preparation method thereof. The sea cucumber sauce is prepared by the following steps: taking the following ingredients as raw materials according to parts by weights: 170-180 parts of native chickens, 120-130 parts of pettitoes, 80-100 parts of chicken feet, 60-70 parts of pigskin, 5-15 parts of mushroom, 5-15 parts of ginger, 5-10 parts of yellow fungus and 3-7 parts of Japanese scallop, decocting the raw materials, and concentrating cooking liquor. The sea cucumber sauce is viscous, good in appearance, and rich in collagen and nutrients, and does not contain any preservatives. The preparation method is simple and has remarkable economic and social benefits.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of sea cucumber baste and preparation method thereof.
Background technology
At present, existing flavouring effect is single, and is mostly pulvis, and is water insoluble, and sediment is arranged in the dish.A kind of flavouring of easy to use, nutritious liquid dosage form is demanded in market urgently.
Summary of the invention
The object of the present invention is to provide a kind of sea cucumber baste and preparation method thereof, this sea cucumber baste thickness, outward appearance is good, is rich in collagen, and is nutritious, do not add any anticorrisive agent, and the preparation method is simple, has remarkable economical and social benefit.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
The raw material of sea cucumber baste of the present invention and each raw materials in part by weight: native chicken 170-180 part, pig's feet 120-130 part, shank 80-100 part, pigskin 60-70 part, mushroom 5-15 part, ginger 5-15 part, yellow fungus 5-10 part, first shellfish 3-7 part, water 900-1100 part.
The concrete steps of its preparation method are following:
1) native chicken cleans up, and puts into pot, add water boiled after, boiled 1-3 hour; Then, take out native chicken, add pig's feet by proportioning raw materials, shank, pigskin, mushroom, ginger, yellow fungus, first shellfish, boiled after, boiled 1-2 hour, cooling is filtered;
2) condensed soup juice to four/one promptly gets described sea cucumber baste.
Described concentrate is in power is the electric power pot of 1600W, to carry out.
Remarkable advantage of the present invention is:
1) do not add any additives.
2) pig's feet and pigskin are rich in collagen, have the beautification function of strong effect, and have stabilization, can be used as natural food stabilizer.
3) yellow fungus, natural little bird's nest is rich in colloid, can make soup juice thickness, thereby presents the good surface appearance proterties.
4) condensed soup juice doubles the nutritive value of soup juice to original 1/4th, but not superfluous, meets the dietetic nutrition blend proportion of human body.
The specific embodiment
Embodiment 1
The raw material of sea cucumber baste of the present invention and each raw materials in part by weight: 170 parts of native chickens, 120 parts on pig's feet, 80 parts of shanks, 60 parts of pigskins, 5 parts on mushroom, 5 parts in ginger, 5 parts of yellow fungus, 3 parts of first shellfishes, 900 parts in water.
The concrete steps of its preparation method are following:
1) native chicken cleans up, and puts into pot, add water boiled after, boiled 1 hour; Then, take out native chicken, add pig's feet by proportioning raw materials, shank, pigskin, mushroom, ginger, yellow fungus, first shellfish, boiled after, boiled 1 hour, cooling is filtered;
2) condensed soup juice to four/one promptly gets described sea cucumber baste.
Described concentrate is in power is the electric power pot of 1600W, to carry out.
Embodiment 2
The raw material of sea cucumber baste of the present invention and each raw materials in part by weight: 180 parts of native chickens, 130 parts on pig's feet, 100 parts of shanks, 70 parts of pigskins, 15 parts on mushroom, 15 parts in ginger, 10 parts of yellow fungus, 7 parts of first shellfishes, 1100 parts in water.
The concrete steps of its preparation method are following:
1) native chicken cleans up, and puts into pot, add water boiled after, boiled 3 hours; Then, take out native chicken, add pig's feet by proportioning raw materials, shank, pigskin, mushroom, ginger, yellow fungus, first shellfish, boiled after, boiled 2 hours, cooling is filtered;
2) condensed soup juice to four/one promptly gets described sea cucumber baste.
Described concentrate is in power is the electric power pot of 1600W, to carry out.
Embodiment 3
The raw material of sea cucumber baste of the present invention and each raw materials in part by weight: 175 parts of native chickens, 125 parts on pig's feet, 90 parts of shanks, 65 parts of pigskins, 10 parts on mushroom, 10 parts in ginger, 7.5 parts of yellow fungus, 5 parts of first shellfishes, 1000 parts in water.
The concrete steps of its preparation method are following:
1) native chicken cleans up, and puts into pot, add water boiled after, boiled 2 hours; Then, take out native chicken, add pig's feet by proportioning raw materials, shank, pigskin, mushroom, ginger, yellow fungus, first shellfish, boiled after, boiled 1.5 hours, cooling is filtered;
2) condensed soup juice to four/one promptly gets described sea cucumber baste.
Described concentrate is in power is the electric power pot of 1600W, to carry out.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. a sea cucumber baste is characterized in that: the raw material of described sea cucumber baste and each raw materials in part by weight: native chicken 170-180 part, pig's feet 120-130 part; Shank 80-100 part, pigskin 60-70 part, mushroom 5-15 part; Ginger 5-15 part; Yellow fungus 5-10 part, first shellfish 3-7 part, water 900-1100 part.
2. the preparation method of a sea cucumber baste as claimed in claim 1, it is characterized in that: described preparation method's concrete steps are following:
1) native chicken cleans up, and puts into pot, add water boiled after, boiled 1-3 hour; Then, take out native chicken, add pig's feet by proportioning raw materials, shank, pigskin, mushroom, ginger, yellow fungus, first shellfish, boiled after, boiled 1-2 hour, cooling is filtered;
2) condensed soup juice to four/one promptly gets described sea cucumber baste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103500693A CN102389098A (en) | 2011-11-08 | 2011-11-08 | Sea cucumber sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103500693A CN102389098A (en) | 2011-11-08 | 2011-11-08 | Sea cucumber sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102389098A true CN102389098A (en) | 2012-03-28 |
Family
ID=45856594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103500693A Pending CN102389098A (en) | 2011-11-08 | 2011-11-08 | Sea cucumber sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102389098A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495507A (en) * | 2015-12-04 | 2016-04-20 | 山东绿然农业科技发展有限公司 | Scallion flavored sea cucumbers seasoning concentrated juice and preparation method thereof |
| CN106307281A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Preserved red dragon fruits |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817235A (en) * | 2006-01-05 | 2006-08-16 | 张功伦 | Process of instant concentrated cucumber product |
| CN1943438A (en) * | 2006-10-26 | 2007-04-11 | 郭长江 | Sea cucumber dish and its producing method |
-
2011
- 2011-11-08 CN CN2011103500693A patent/CN102389098A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817235A (en) * | 2006-01-05 | 2006-08-16 | 张功伦 | Process of instant concentrated cucumber product |
| CN1943438A (en) * | 2006-10-26 | 2007-04-11 | 郭长江 | Sea cucumber dish and its producing method |
Non-Patent Citations (1)
| Title |
|---|
| 《烹调知识》 19970530 陈苍祥等 特色海参菜肴六款 18 1-2 , 第5期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495507A (en) * | 2015-12-04 | 2016-04-20 | 山东绿然农业科技发展有限公司 | Scallion flavored sea cucumbers seasoning concentrated juice and preparation method thereof |
| CN106307281A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Preserved red dragon fruits |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120328 |