CN107467529A - A kind of bone soup and preparation method thereof - Google Patents
A kind of bone soup and preparation method thereof Download PDFInfo
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- CN107467529A CN107467529A CN201710853130.3A CN201710853130A CN107467529A CN 107467529 A CN107467529 A CN 107467529A CN 201710853130 A CN201710853130 A CN 201710853130A CN 107467529 A CN107467529 A CN 107467529A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of bone soup and preparation method thereof, and the bone soup includes the following raw material：Bracket bone, chicken bone, dry green onion, ginger, Chinese prickly ash is anistree, spiceleaf, the root of Dahurain angelica, mature vinegar, garlic, green turnip, pepper powder, jujube, Radix Angelicae Sinensis, dried orange peel, the bark of eucommia, galingal, matrimony vine, Momordica grosvenori, the flower bud of lily magnolia, work as ginseng, purple perilla, the Radix Astragali, murraya paniculataJack, the root of straight ladybell, kaempferia galamga, fennel seeds, cassia bark, tsaoko, Lysimachia sikokiana, radix glycyrrhizae are red cool；Additionally provide the preparation method of the bone soup.Selected bracket bone of the invention and ecological chicken are prepared for raw material, and its meat flavour is full, rear taste is mellow, contains abundant calcareous and protein；Support lung containing tonifying middle-Jiao and Qi, invigorating the spleen in bone soup, being amusing helps digestion, moistens the medicinal herb componentses of beauty and other effects, not only acted as fresh adding of rendering palatable, the effect of flavouring, and improve the nourishing effects of bone soup；The method endured slowly by low baking temperature by the bone soup for preparing of the present invention stews or so 8 hours, makes the bone soup enduring out limpid bright, nutrient composition content is higher.
Description
Technical field：
The invention belongs to food processing technology field, more particularly to a kind of bone soup and preparation method thereof.
Background technology：
" Diet cures more than the doctors, the would be better U.S. soup of cuisines." among U.S. soup, and using bone soup as chief.Bone soup is because its is nutritious, soup
Matter is tasty and refreshing, nourishing the stomach tonifying spleen, the happy feelings of body-building and it is well-known.The countries and regions of nearly all hobby cuisines are all by bone soup in the world
Regard as delicacies on table.Okinawa Japan island resident just because often drinking bone soup so the average life span world is most long；In China, bone soup is
It is one of three big rare books that Olympic player wins gold and silver medals；Bone soup is even more one of six big health products that international nutritionist specifies.So
And influenceed by traditional dining culture and consumption habit, (sorting is not smart, boils the time for the bone soup preparation method of family workshop type
Longer, consumption fuel is big, and production cost is high, and bone soup is greasy to have a surplus, delicate flavour deficiency etc.) seriously constrain the modernization of bone soup
Development.And due to the formulation of various regions bone soup manufacture craft standard, the division of raw material, technical parameter quantify all exist it is not rigorous,
Non-type problem, or even the same people of appearance does the same soup and taste has other situation everyday, this says with modern catering management
Study carefully standardization, high-speeding, health theory are seriously runed counter to.All this kind is badly in need of a brand-new bone soup technological revolution.
At present, there are a variety of bone soups in the prior art, more using live stock and fowl bones such as ox bone, pig bone, sheep bones as raw material, add various perfume (or spice)
Pungent material, aniseed etc. are brewed into differently flavoured bone soup product, also have while add Chinese medicine and are brewed into the bone with nourishing effects
Soup, for meeting that different zones, the crowd with different folk customs are eaten.In consideration of it, applicant provides one kind by a variety of medium-height grass
Medicine is the limpid bone soup that raw material is prepared, and its soup is limpid bright, and nutrient composition content is higher.
The content of the invention：
The purpose of the present invention aims to provide a kind of bone soup and preparation method thereof, and the bone soup is limpid bright, and nutritional ingredient is high, meat
Taste is full, rear taste is mellow.
In order to solve the above technical problems, the present invention takes following technical scheme：
A kind of bone soup, in parts by weight, including the following raw material：Selected bracket bone 1000-2500 parts, chicken bone 300-
1000 parts, dry green onion 100-200 parts, ginger 50-150 parts, Chinese prickly ash 1-5 parts, anistree 1-5 parts, spiceleaf 0.1-1 parts, root of Dahurain angelica 0.5-2
Part, mature vinegar 5-20 parts, garlic 20-60 parts, green turnip 50-100 parts, pepper powder 0.5-2 parts, jujube 0.5-2 parts, Radix Angelicae Sinensis 0.5-2
Part, dried orange peel 1-5 parts, bark of eucommia 1-5 parts, galingal 1-5 parts, matrimony vine 1-5 parts, Momordica grosvenori 1-5 parts, flower bud of lily magnolia 1-5 parts, when ginseng 5-20 parts,
Purple perilla 1-5 parts, Radix Astragali 1-5 parts, murraya paniculataJack 10-30 parts, the root of straight ladybell 1-5 parts, kaempferia galamga 10-30 parts, fennel seeds 10-30 parts, cassia bark 5-
20 parts, tsaoko 5-20 parts, Lysimachia sikokiana 1-5 parts, radix glycyrrhizae 5-8 parts, red cool 5-15 parts.
Preferably, above-mentioned bone soup, in parts by weight, including the following raw material：Selected 1500 parts of bracket bone, chicken bone 500
Part, dry 150 parts of green onion, 100 parts of ginger, 2.5 parts of Chinese prickly ash is anistree 3.2 parts, 0.3 part of spiceleaf, 1 part of the root of Dahurain angelica, 12 parts of mature vinegar, garlic 50
Part, 80 parts of green turnip, 1.5 parts of pepper powder, 0.8 part of jujube, 1.5 parts of Radix Angelicae Sinensis, 2 parts of dried orange peel, 2 parts of the bark of eucommia, 3 parts of galingal, 2 parts of matrimony vine,
3 parts of Momordica grosvenori, 2 parts of the flower bud of lily magnolia, when 18 parts of ginseng, 2 parts of purple perilla, 4 parts of the Radix Astragali, 20 parts of murraya paniculataJack, 3 parts of the root of straight ladybell, 20 parts of kaempferia galamga, fennel seeds
30 parts, 10 parts of cassia bark, 14 parts of tsaoko, 3 parts of Lysimachia sikokiana, 5 parts of radix glycyrrhizae, red cool 10 parts.
Preferably, the chicken bone of the selected ecological chicken of above-mentioned chicken bone, because the meat of ecological chicken is more solid, Meat
It is more reasonable with nutritive proportion, contain abundant protein, amino acid, trace element and various nutrients, fatty content ratio
Relatively low, the health care for human body has an important value, and it is burned after the transparent clarification of meat soup, fat reunites in soup surface,
Thick flavor, nutritive value are higher.
The preparation method of above-mentioned bone soup, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
Choicest quality good bracket bone and chicken bone, respectively at being soaked 2 hours or so in clear water, after watery blood, which is bubbled out, to be come,
With clear water cleaned standby seam；
Dry green onion is cut into chunks nodular, ginger is cut into sheet, and garlic is cut into sheet, and green turnip is cut into bulk；
By raw material Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica, Radix Angelicae Sinensis, dried orange peel, the bark of eucommia, galingal, Momordica grosvenori, the flower bud of lily magnolia, when ginseng, purple perilla,
The Radix Astragali, murraya paniculataJack, the root of straight ladybell, kaempferia galamga, fennel seeds, cassia bark, tsaoko, Lysimachia sikokiana, radix glycyrrhizae, it is red it is cool be mixed and made into Chinese medicine flavor pack, load
In one container with mesh；
2) after will first boiling 3-5min in the boiled clear water of the bracket bone pre-processed and the addition of chicken bone, water is outwelled, ox
Thigh bone and chicken bone are once cleaned again；
3) cleaned bracket bone and chicken bone addition clear water are first carried out big fire and stewed, low baking temperature boils after water is opened；
4) when the bone soup that low baking temperature boils starts white, dry green onion, ginger, green turnip, pepper powder and Chinese medicine condiment are separately added into
Bag carries out boiling 3-5 hours；
5) after boiling 3-5 hours, the bone soup boiled is poured into another container, clear water is then added and continues to boil 2-
3 hours；
6) bone soup boiled twice is poured on together, and add jujube, matrimony vine produces the present invention after simmering 5-10min
Bone soup.
Further, mature vinegar is added during low baking temperature boils described in step 3), makes calcareous, egg in bracket bone and chicken bone
White matter fully dissolves.
According to the taste of individual, the bone soup of above-mentioned preparation can be added after edible salt, chopped spring onion, mashed garlic is seasoned, directly
Edible or gruel is eaten together.
Further, the bone soup of above-mentioned preparation can be used as bone soup stoste concentration concentrated bone soup be made, and add edible salt,
Emulsifying agent and stabilizer carry out emulsification and emulsification concentrated bone soup are made, and then pass through high-pressure homogeneous, high-temperature short-time sterilization, finished product packing
Obtain concentrated bone soup finished product.
Chinese herbal medicine effect and effect in the present invention is as follows：
The root of Dahurain angelica, acrid flavour is warm-natured, has get rid of illness dehumidifying, apocenosis myogenic, promoting blood circulation and stopping pain and other effects.
Radix Angelicae Sinensis, it is sweet, it is pungent, it is bitter, it is warm-natured, there is the effect of enriching blood, invigorate blood circulation, menstruction regulating and pain relieving, moisturize laxation.
Dried orange peel, it is bitter, pungent, it is warm-natured, have it is eliminating dampness and eliminating phlegm, control the effect of the spleen-stomach diseases.
The bark of eucommia, acrid flavour, put down, it is warm-natured, there is the effect of filling liver kidney, strengthening the bones and muscles.
Galingal, acrid flavour is warm-natured, has the effect of dispellieg cold and dampness, warm taste.
Momordica grosvenori, it is sweet, it is cool in nature, there is the effect of moistening the lung and relieve the cough, promoting the production of body fluid to quench thirst.
The flower bud of lily magnolia, acrid flavour is warm-natured, has the effect of expelling cold, eliminating, clearing the nasal passage, for removing fishy smell.
Work as ginseng, it is mild-natured, sweet, there is the effect of tonifying middle-Jiao and Qi, lung is supported in invigorating the spleen.
Purple perilla, acrid flavour is warm-natured, has inducing sweat and dispelling exogenous evils, regulating the flow of QI to ease the stomach, solving toxin of fish and crab, for tarting up.
The Radix Astragali, sweet, gas tepor, there is the effect of invigorating qi for strengthening superficies, profit water detumescence, Glycerin, skin maintenance.
Murraya paniculataJack, it is acrid flavour, sweet, it is warm-natured, there is the effect of dispelling wind and eliminating dampness, promoting blood circulation and stopping pain, for fresh adding Titian.
The root of straight ladybell, it is sweet, it is cool in nature, there is clearing heat and nourishing yin, the effect of moistening the lung and relieve the cough.
Kaempferia galamga, acrid flavour is warm-natured, has promoting the circulation of qi middle benefit gas, helps digestion, the effect of analgesic, for Titian flavour enhancing.
Cassia bark, acrid flavour is warm-natured, has middle benefit gas stomach invigorating, warms up waist and knee, and it is cold to control abdomen, the effect of inflatable, can make meat deodorization solution
It is greasy.
Tsaoko, acrid flavour is warm-natured, has eliminating dampness except cold, eliminating the phlegm preventing malaria, the effect of digestion-promoting unrest, for except fishy smell, promoting food
It is intended to.
Lysimachia sikokiana, it is sweet, it is mild-natured, there is the effect of QI invigorating qi-restoratives, expelling wind and activating blood flow, also with anti-corrosion function.
Radix glycyrrhizae, it is sweet, it is mild-natured, have and invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, the work(of coordinating the drug actions of a prescription
Effect, it is additionally operable to hyperchromic add perfume (or spice).
Red cool, acrid flavour is warm-natured, has middle benefit gas eliminating dampness, the effect of helping digestion of being amusing, for the flavouring that renders palatable.
Jujube, it is sweet, mild-natured, have strengthen the spleen and stomach, yin and blood nourishing, mental-tranquilization, relax the property of medicine the effect of.
Matrimony vine, it is sweet, it is mild-natured, there is the effect of nourishing liver and kidney, benefiting shrewd head.
The beneficial effects of the present invention are：
1) the big bone of the selected ox of bone soup and ecological chicken of the invention are prepared for raw material, its meat flavour is full, rear taste is mellow,
Containing abundant calcareous and protein, color is off-white color；
2) containing lung, filling liver kidney are supported in tonifying middle-Jiao and Qi, invigorating the spleen, strengthening the bones and muscles, being amusing helps digestion, moistens beauty in bone soup of the invention
And other effects medicinal herb componentses, not only acted as fresh adding of rendering palatable, the effect of flavouring, and improve the nourishing effects of bone soup, be
A kind of delicious bone soup product with health functionses, instant；
3) method that the bone soup prepared by the preparation method of the present invention is endured slowly by low baking temperature stews or so 8 hours, makes
The bone soup for enduring out is limpid bright, and nutrient composition content is higher.
Embodiment：
Technical scheme is clearly and completely described with reference to specific embodiment, but is not limited to
This.
Embodiment 1
A kind of bone soup, in parts by weight, including the following raw material：Selected 1500 parts of bracket bone, the chicken bone of ecological chicken
500 parts, dry 150 parts of green onion, 100 parts of ginger, 2.5 parts of Chinese prickly ash is anistree 3.2 parts, 0.3 part of spiceleaf, 1 part of the root of Dahurain angelica, 12 parts of mature vinegar, garlic
50 parts, 80 parts of green turnip, 1.5 parts of pepper powder, 0.8 part of jujube, 1.5 parts of Radix Angelicae Sinensis, 2 parts of dried orange peel, 2 parts of the bark of eucommia, 3 parts of galingal, matrimony vine 2
Part, 3 parts of Momordica grosvenori, 2 parts of the flower bud of lily magnolia, when 18 parts of ginseng, 2 parts of purple perilla, 4 parts of the Radix Astragali, 20 parts of murraya paniculataJack, 3 parts of the root of straight ladybell, 20 parts of kaempferia galamga are small
30 parts of fennel, 10 parts of cassia bark, 14 parts of tsaoko, 3 parts of Lysimachia sikokiana, 5 parts of radix glycyrrhizae, red cool 10 parts.
The preparation method of above-mentioned bone soup, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
Choicest quality good bracket bone and chicken bone, respectively at being soaked 2 hours or so in clear water, after watery blood, which is bubbled out, to be come,
With clear water cleaned standby seam；
Dry green onion is cut into chunks nodular, ginger is cut into sheet, and garlic is cut into sheet, and green turnip is cut into bulk；
By raw material Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica, Radix Angelicae Sinensis, dried orange peel, the bark of eucommia, galingal, Momordica grosvenori, the flower bud of lily magnolia, when ginseng, purple perilla,
The Radix Astragali, murraya paniculataJack, the root of straight ladybell, kaempferia galamga, fennel seeds, cassia bark, tsaoko, Lysimachia sikokiana, radix glycyrrhizae, it is red it is cool be mixed and made into Chinese medicine flavor pack, load
In one container with mesh；
2) after will first boiling 3-5min in the boiled clear water of the bracket bone pre-processed and the addition of chicken bone, water is outwelled, ox
Thigh bone and chicken bone are once cleaned again；
3) cleaned bracket bone and chicken bone addition clear water are first carried out big fire and stewed, low baking temperature boils after water is opened；Low baking temperature
Mature vinegar is added during boiling, calcareous, protein in bracket bone and chicken bone is fully dissolved；
4) when the bone soup that low baking temperature boils starts white, dry green onion, ginger, green turnip, pepper powder and Chinese medicine condiment are separately added into
Bag carries out boiling 3-5 hours；
5) after boiling 3-5 hours, the bone soup boiled is poured into another container, clear water is then added and continues to boil 2-
3 hours；
6) bone soup boiled twice is poured on together, and add jujube, matrimony vine produces the bone after simmering 5-10min
Soup.
According to the taste of individual, the bone soup of above-mentioned preparation can be added after edible salt, chopped spring onion, mashed garlic is seasoned, directly
Edible or gruel is eaten together.It is also used as the concentration of bone soup stoste and concentrated bone soup is made, and adds edible salt, emulsifying agent and steady
Determine agent and carry out emulsification that emulsification concentrated bone soup is made, then pass through high-pressure homogeneous, high-temperature short-time sterilization, finished product packing obtains concentration bone
Soup finished product.
Embodiment 2
A kind of bone soup, in parts by weight, including the following raw material：Selected 2000 parts of bracket bone, the chicken bone of ecological chicken
800 parts, dry 120 parts of green onion, 80 parts of ginger, 3 parts of Chinese prickly ash is anistree 5 parts, 0.5 part of spiceleaf, 0.5 part of the root of Dahurain angelica, 10 parts of mature vinegar, garlic 35
Part, 65 parts of green turnip, 2 parts of pepper powder, 1 part of jujube, 1 part of Radix Angelicae Sinensis, 3 parts of dried orange peel, 5 parts of the bark of eucommia, 4.5 parts of galingal, 3 parts of matrimony vine, arhat
2.5 parts of fruit, 5 parts of the flower bud of lily magnolia, when 10 parts of ginseng, 5 parts of purple perilla, 3 parts of the Radix Astragali, 30 parts of murraya paniculataJack, 2.5 parts of the root of straight ladybell, 15 parts of kaempferia galamga, fennel seeds
15 parts, 15 parts of cassia bark, 10 parts of tsaoko, 5 parts of Lysimachia sikokiana, 6 parts of radix glycyrrhizae, red cool 15 parts.
Preparation method step of the preparation method of bone soup described in the present embodiment with embodiment 1.
Embodiment 3
Selected 1800 parts of bracket bone, 1000 parts of the chicken bone of ecological chicken, dry 180 parts of green onion, 150 parts of ginger, 5 parts of Chinese prickly ash, eight
3 parts of angle, 0.8 part of spiceleaf, 2 parts of the root of Dahurain angelica, 15 parts of mature vinegar, 55 parts of garlic, 100 parts of green turnip, 1 part of pepper powder, 1.5 parts of jujube, Radix Angelicae Sinensis
2 parts, 5 parts of dried orange peel, 3 parts of the bark of eucommia, 2 parts of galingal, 5 parts of matrimony vine, 4.5 parts of Momordica grosvenori, 3 parts of the flower bud of lily magnolia, when 15 parts of ginseng, 3 parts of purple perilla, the Radix Astragali
5 parts, 15 parts of murraya paniculataJack, 4 parts of the root of straight ladybell, 30 parts of kaempferia galamga, 20 parts of fennel seeds, 5 parts of cassia bark, 20 parts of tsaoko, 2 parts of Lysimachia sikokiana, 8 parts of radix glycyrrhizae,
Red cool 5 parts.
Preparation method step of the preparation method of bone soup described in the present embodiment with embodiment 1.
Claims (7)
- A kind of 1. bone soup, it is characterised in that：By weight, including the following raw material：Selected bracket bone 1000-2500 parts, chicken bone 300-1000 parts, dry green onion 100-200 parts, ginger 50-150 parts, Chinese prickly ash 1-5 parts, anistree 1-5 parts, spiceleaf 0.1-1 parts, the root of Dahurain angelica 0.5-2 parts, mature vinegar 5-20 parts, garlic 20-60 parts, green turnip 50-100 parts, pepper powder 0.5-2 parts, jujube 0.5-2 parts, Radix Angelicae Sinensis 0.5-2 parts, dried orange peel 1-5 parts, bark of eucommia 1-5 parts, galingal 1-5 parts, matrimony vine 1-5 parts, Momordica grosvenori 1-5 parts, flower bud of lily magnolia 1-5 parts, as ginseng 5- 20 parts, purple perilla 1-5 parts, Radix Astragali 1-5 parts, murraya paniculataJack 10-30 parts, the root of straight ladybell 1-5 parts, kaempferia galamga 10-30 parts, fennel seeds 10-30 parts, osmanthus Skin 5-20 parts, tsaoko 5-20 parts, Lysimachia sikokiana 1-5 parts, radix glycyrrhizae 5-8 parts, red cool 5-15 parts.
- A kind of 2. bone soup according to claim 1, it is characterised in that：In parts by weight, including the following raw material：It is selected 1500 parts of bracket bone, 500 parts of chicken bone, dry 150 parts of green onion, 100 parts of ginger, 2.5 parts of Chinese prickly ash is anistree 3.2 parts, 0.3 part of spiceleaf, the root of Dahurain angelica 1 part, 12 parts of mature vinegar, 50 parts of garlic, 80 parts of green turnip, 1.5 parts of pepper powder, 0.8 part of jujube, 1.5 parts of Radix Angelicae Sinensis, 2 parts of dried orange peel, the bark of eucommia 2 Part, 3 parts of galingal, 2 parts of matrimony vine, 3 parts of Momordica grosvenori, 2 parts of the flower bud of lily magnolia, when 18 parts of ginseng, 2 parts of purple perilla, 4 parts of the Radix Astragali, 20 parts of murraya paniculataJack, the root of straight ladybell 3 parts, 20 parts of kaempferia galamga, 30 parts of fennel seeds, 10 parts of cassia bark, 14 parts of tsaoko, 3 parts of Lysimachia sikokiana, 5 parts of radix glycyrrhizae, red cool 10 parts.
- A kind of 3. bone soup according to claim 1 or 2, it is characterised in that：The chicken bone of the selected ecological chicken of chicken bone.
- 4. the preparation method of the bone soup according to any claim in claims 1 to 3, it is characterised in that：Including as follows Step：1) each raw material is weighed by weight, and is pre-processed respectively：Choicest quality good bracket bone and chicken bone, respectively at being soaked 2 hours or so in clear water, after watery blood, which is bubbled out, to be come, with clear Water cleaned standby seam；Dry green onion is cut into chunks nodular, ginger is cut into sheet, and garlic is cut into sheet, and green turnip is cut into bulk；By raw material Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica, Radix Angelicae Sinensis, dried orange peel, the bark of eucommia, galingal, Momordica grosvenori, the flower bud of lily magnolia, when ginseng, purple perilla, the Radix Astragali, Murraya paniculataJack, the root of straight ladybell, kaempferia galamga, fennel seeds, cassia bark, tsaoko, Lysimachia sikokiana, radix glycyrrhizae, it is red it is cool be mixed and made into Chinese medicine flavor pack, load a band net In the container in hole；2) after will first boiling 3-5min in the boiled clear water of the bracket bone pre-processed and the addition of chicken bone, water is outwelled, bracket bone Once cleaned again with chicken bone；3) cleaned bracket bone and chicken bone addition clear water are first carried out big fire and stewed, low baking temperature boils after water is opened；4) when the bone soup that low baking temperature boils starts white, dry green onion, ginger, green turnip, pepper powder and Chinese medicine flavor pack is separately added into and is entered Row boils 3-5 hours；5) after boiling 3-5 hours, the bone soup boiled is poured into another container, then add clear water continue to boil 2-3 it is small When；6) bone soup boiled twice is poured on together, and add jujube, matrimony vine simmers the bone that the present invention is produced after 5-10min Soup.
- 5. the preparation method of bone soup according to claim 4, it is characterised in that：During low baking temperature boils described in step 3) Mature vinegar is added, calcareous, protein in bracket bone and chicken bone is fully dissolved.
- 6. the preparation method of bone soup according to claim 4, it is characterised in that：The bone soup addition edible salt of the preparation, After chopped spring onion, mashed garlic are seasoned, directly eat or gruel is eaten together.
- 7. the preparation method of bone soup according to claim 4, it is characterised in that：The bone soup of the preparation is as bone soup stoste Concentrated bone soup is made in concentration, and adds edible salt, emulsifying agent and stabilizer and carry out emulsification and emulsification concentrated bone soup is made, and then passes through High-pressure homogeneous, high-temperature short-time sterilization, finished product packing obtain concentrated bone soup finished product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108541920A (en) * | 2018-05-04 | 2018-09-18 | 王冠喆 | Galbitang bottom material packet and Galbitang bottom production method |
| CN109077236A (en) * | 2018-09-14 | 2018-12-25 | 马超 | A kind of herbal cuisine nutritious tonifying noodle soup and preparation method thereof |
| CN109601941A (en) * | 2019-01-23 | 2019-04-12 | 沈阳榆园食品工业有限公司 | A kind of big bone soup of sauerkraut and preparation method thereof |
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
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| CN1582777A (en) * | 2003-08-22 | 2005-02-23 | 秦勇 | Method for cooking soup of bone with meat |
| CN1813578A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Hotpot condiment and its preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1218646A (en) * | 1997-12-05 | 1999-06-09 | 姜衍忠 | Seasoning soup for cooked food and its preparing method |
| CN1582777A (en) * | 2003-08-22 | 2005-02-23 | 秦勇 | Method for cooking soup of bone with meat |
| CN1813578A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Hotpot condiment and its preparation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541920A (en) * | 2018-05-04 | 2018-09-18 | 王冠喆 | Galbitang bottom material packet and Galbitang bottom production method |
| CN109077236A (en) * | 2018-09-14 | 2018-12-25 | 马超 | A kind of herbal cuisine nutritious tonifying noodle soup and preparation method thereof |
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
| CN109601941A (en) * | 2019-01-23 | 2019-04-12 | 沈阳榆园食品工业有限公司 | A kind of big bone soup of sauerkraut and preparation method thereof |
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