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一份具有健康意义的米线搭配配方
来源:http://www.jnshanhong.com/ 日期:2019-03-25 发布人:admin

A、煮料包准备按重量份比准备天麻广3份、川芎f3份、当归f 3份、白豆蘧Γ3份、香草2 4份、灵香草2 4份、八角2 4份、砂仁2 4份、孜然2 4份、丁香2 4份、茴香2 4份、桂皮2 4份、千里香2 4份、草果2 4份、白芷2 4份、木香2 4份、甘草2 4份、红豆蘧2^4份、荜拨2 4份、2 4份;上述调味料混合后充沛磨细,依照每kg肉配3(Tl00g计算调味料的量,用滤材包裹成调味料包a,备用;

A. Prepare for cooking bags for Tianma Guang 3, Chuanxiong f3, Chuanxiong f3, Angelica f 3, Angelica f 3, white bean bean cow 3, vanilla 24, privetvetvetvetvetvetvetvet 24, star aniseed 24, star star star star 24, sand seed 24, cumcumin 24, cloclove 24, cloclove 24, fenununununununununununus 24, fenununununununununununus 24, cinnamommom 24, cinnamommommom 24, Qili 24, herb fruit 24, ange 24, angenununununununununununununununus 24, nunununununununununununununununus 24, nununununununuFour copies, 24 copies; The condiment is ground and finely after mixing, and the amount of condiment is calculated according to 3 (Tl00g) per kg of meat. The condiment is wrapped in a filter material and reserved.
B、红肉煨煮将红肉洗净,先焯水去除浮沫,依照每kg肉参加酒:T5ml、醋5 7ml、姜9 llg、草果O. 5 1. 5g、白]E 4 6g、胡椒3 5g、盐150 160g、调味精30 50g,然后加水用武火煮熟;然后参加调味料包,用文火煨2(T40min,得到肉料b和肉汤;
B. Rinse the red meat and remove the foam by boiling water. According to each kg of meat, take part in wine: T5ml, vinegar 57 ml, ginger 9 llg, straw fruit O. 51. 5g, white] E 46 g, pepper 35 g, salt 150 160g, flavoring essence 30 50g, then cook it with water and fire; then take part in condiment bag and simmer 2 (T40 min) to get meat material B and broth;
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C、高汤分配将B步骤煨煮得到的肉汤与水按体积比1:2 4混匀,放入大骨,用文火煮2(T40min,然后按煮汤用肉重量计算,每kg肉参加酒3 5ml、醋5 7ml、姜9 llg、白芷4 6g、草果O. 6 lg、胡椒I 3g、调味精2(T40g,用文火煮2(T40min,参加调味料包,用武火煮40 70min,得到高汤c ;
C. The broth obtained by steaming in step B was mixed with water at a volume ratio of 1:24. The broth was boiled over large bones for 2 minutes (T40 min). Then the broth was boiled over gentle fire for 2 minutes. According to the weight of broth, the broth was boiled over 3.5 ml of wine, 57 ml of vinegar, 9 ml of ginger, 46 g of Radix Angelicae Dahuricae, O. 6 LG of straw fruit, 3 g of pepper and 2 of flavoring essence (T40g, boiled over mild fire for 2 minutes, participated in the condiment bag, and boiled over martial fire for 40 minutes to obtain the broth C.
D、米线制造依据食用量称取米线煮熟,参加肉料b和高汤c即可。本创造以红肉为肉类原料,红肉性温,食用后会使人体内的热量增加;调味料中的天麻具有平肝息风,镇静安息,抗炎免疫的成效,对心血管系统有较强的保健作用,在高汤熬制中还有利于去除红肉的腥膻味。白芷除了有解热作用外,对大肠杆菌、伤寒杆菌、绿脓杆菌等常见病原菌均具有良好的抑止作用,兼具杀菌消炎,进步免疫力的成效。白豆蘧不只可以治噎嗝,解酒,还具有开胃消食、促进胃肠消化液分泌,加速肠道爬动的作用,可以有效加速食物消化,改善营养吸收。
D. Rice noodles are cooked according to the amount of edible rice noodles. Meat B and soup C can be used. The creation of red meat as raw material, red meat temperature, after eating will increase the body's calorie; Gastrodia elata in condiments has the effect of calming down, calming down, anti-inflammatory and immune, has a strong health care effect on cardiovascular system, and is conducive to removing the smell of red meat in high-soup boiling. Angelica dahurica has not only antipyretic effect, but also good inhibitory effect on common pathogenic bacteria such as Escherichia coli, typhoid bacillus, Pseudomonas aeruginosa and so on. It also has bactericidal and anti-inflammatory effects and improves immunity. White bean curd can not only cure hiccups and alcohol, but also have the functions of appetizing, digestive juice secretion and intestinal crawling. It can effectively accelerate food digestion and improve nutrient absorption.
当归补血活血,调经止痛,润肠通便,关于风湿痹痛,跌扑损伤也有很好的疗效,进一步进步了米线的营养价值。川芎、甘草、生姜等怯风、解表类药材有利于促进人体外表汗液排泄,使人体多余的热量能经过汗液排出,同时还有利于风湿的治愈。茴香、桂皮、砂仁、八角、甘草、灵香草、千里香、草果、胡椒等具有香气的调味料,并在制造过程中参加了酒,以使米线、高汤及红肉的滋味更为鲜美,无任何腥膻味,且开胃下气,调和五脏。本创造所制造的米线汤鲜、肉香、味美、不腻不膻,合适于各种人群食用。同时,制造流程简单,设备通用化水平高,原料来源普遍,有利于大范围消费。
Danggui invigorates blood circulation, regulates menstruation, relieves pain, moistens intestines and relieves bowel pain. It also has a good curative effect on rheumatism, arthralgia and fall injury, and further improves the nutritional value of rice noodles. Ligusticum chuanxiong, licorice, ginger and other wind shyness, surface-relieving medicines are conducive to promoting the excretion of human sweat, so that excess heat can be excreted through sweat, but also conducive to the cure of rheumatism. Fennel, cinnamon, Amomum seed, anise, liquorice, Lingvanilla, Senecio, straw fruit, pepper and other spices with aroma, and in the manufacturing process participated in wine, so that rice noodles, soup and red meat taste more delicious, without any odor, and appetizer, and blend the five Zang organs. The rice noodle soup made by the invention is fresh, meat-flavored, delicious, non-greasy and non-dull, and suitable for all kinds of people to eat. At the same time, the manufacturing process is simple, the level of equipment generalization is high, and the source of raw materials is universal, which is conducive to large-scale consumption.
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