Asthma eliminating and cough relieving soup preparation method

A carp and fish body technology, applied in the preservation of meat/fish, the function of food ingredients, food preservation, etc., can solve the problems of perishability, reduce the freshness of fish soup, taste and nutritional content, etc., to maintain the taste and improve The effect of relieving asthma and relieving cough, the effect of delicious fish soup

Inactive Publication Date: 2018-03-30
黄丽杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during freezing? The meat quality remains unchanged, so that fish that have been frozen for a long time can still be made into delicious fish soup, which is a problem that is currently being explored

Method used

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  • Asthma eliminating and cough relieving soup preparation method

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Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a preparation method of soup pot for relieving asthma and relieving cough, comprising the following steps:

[0029](1) Preserving solution is configured at normal temperature, which contains dried lily slices with a mass percentage concentration configuration concentration of 1%, Chuanbei powder of 2%, snake gall powder of 1%, trisodium phosphate of 5.5%, 0.5 % lemon slices, 1% sucrose and 0.1% salt, the time for the lily slices, Chuanbei powder, snake gall powder and lemon slices to be placed in the fresh-keeping solution is longer than 2h.

[0030] (2) After the carp is slaughtered, first use running water to clean it up, and then use the fresh-keeping solution to circulate and impregnate the carp body for 15 minutes. Carry out circulating flow dipping for 5 minutes, make the pH value of carp fish body be 7.

[0031] (3) The carp body soaked in the fresh-keeping solution was placed in liquid nitrogen for 2 seconds, then frozen at -80°C for 20...

Embodiment 2

[0037] A preparation method for soup pot for relieving asthma and relieving cough, comprising the steps of:

[0038] (1) Preserving solution is configured at normal temperature, which contains dried lily slices with a concentration of 10% in mass percent concentration, 10% Chuanbei powder, 3% snake gall powder, 6% trisodium phosphate, 20 % lemon slices, 20% sucrose and 10% salt, the time for the lily slices, Chuanbei powder, snake gall powder and lemon slices to be placed in the fresh-keeping solution is longer than 2h.

[0039] (2) After the carp is slaughtered, first use running water to clean it up, then use the fresh-keeping solution to circulate and impregnate the carp body for 30 minutes. Carry out circulating flow dipping 10 minutes, make the pH value of carp fish body be 9.

[0040] (3) Put the carp body soaked in the fresh-keeping solution in liquid nitrogen for 3 seconds, then freeze at -60°C for ~30min, and then store the carp body at -15°C.

[0041] (4) Take a ne...

Embodiment 3

[0046] A preparation method for soup pot for relieving asthma and relieving cough, comprising the steps of:

[0047] (1) Preserving solution is configured at normal temperature, and the preserving solution includes dried lily slices with a concentration of 5% in mass percent concentration, 6% Chuanbei powder, 2% snake gall powder, 5.8% trisodium phosphate, 10 % of lemon slices, 10% sucrose and 5% salt, the time for the lily slices, Chuanbei powder, snake gall powder and lemon slices to be placed in the fresh-keeping solution is longer than 2h; The shellfish is ground into a powder with a particle size of less than 100 mesh; the snake gallbladder powder is obtained by steaming raw snake gallbladder and grinding it into a particle size of less than 100 mesh.

[0048] (2) After the carp is slaughtered, first clean it with running water, and then use the fresh-keeping solution to circulate and impregnate the carp body for 18 minutes. Carry out circulating flow dipping for 7 minut...

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PUM

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Abstract

The invention discloses an asthma eliminating and cough relieving soup preparation method which comprises the steps: preparing a freshness retaining solution under normal temperature; utilizing the freshness retaining solution to soak a carp fish body; putting the carp fish body into liquid nitrogen and then freezing to be stored; taking the freshness retaining solution and heating, then putting the frozen-stored carp fish body into the heated freshness retaining solution and then microwaving until the frozen-stored carp fish body is unfrozen; frying the unfrozen carp fish body until the coloris changed and cooling; adding diced onion, ginger and garlic, the freshness retaining solution, fritillariae cirrhosae bulbus powder, loquat, radish and jun-jujube into water, boiling, then puttingthe carp fish body into boiling water, boiling again and finally filtering to take filtrate to obtain the asthma eliminating and cough relieving soup. By means of the asthma eliminating and cough relieving soup preparation method disclosed by the invention, the warm reinforcing asthma eliminating and cough relieving dietary therapy fish soup is obtained; the fish soup has the advantages of mellowtaste, delicious and fine flavor and suitability for being eaten for a long time; furthermore, if the fish soup is eaten 200mL or more every day, physique and physical fitness can be obviously improved after 20 days.

Description

technical field [0001] The invention relates to a carp soup pot, in particular to a method for making the soup pot which can effectively maintain the meat quality of frozen fish and has the functions of relieving asthma and relieving cough. Background technique [0002] Fish soup, fish is very nutritious, and its therapeutic effect should not be underestimated. Moreover, different types of fish have different health care functions, so they often become the main ingredient of many beautiful soups. Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023A23B4/20A23B4/07A23B4/06A23L17/00A23L19/00A23L23/00A23L33/10
CPCA23B4/023A23B4/06A23B4/07A23B4/20A23L17/00A23L19/00A23L23/00A23L33/10A23V2002/00A23V2200/314Y02P60/85
Inventor 黄丽杰
Owner 黄丽杰
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