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Nutritional ingredient-enriched sea cucumber and snake soup and preparation method thereof

A technology of nutritional ingredients and ginseng snake soup, which is applied in the functions of food ingredients, food ingredients, and food ingredients as odor modifiers, etc., can solve the problems of masking snakes and snake meat, and reducing the desire of snake meat, etc. The effect of reducing fat content, low fat content, and reducing fishy smell

Inactive Publication Date: 2020-05-29
山东菊福堂生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the Chinese patent whose publication number is CN103653086B, it discloses the preparation method and application thereof for cooking fragrant soup of snakes, which has the following defects: the nutritional value of the prepared snake soup is not high, and due to adding too much Ingredients such as pickled pepper, pickled ginger, coriander head, and lemongrass will cover up the taste of the snake too much, making it difficult to reflect the deliciousness of the snake itself
And in the publication number is CN102783681B, it discloses a kind of preparation method of snake soup with high nutritional value, although the snake soup obtained by it is nutritious, but because snake meat has great fishy smell, there is no smell in the process of its stewing. It is well removed, so that the snake meat produced by it cannot meet the needs of people's taste, and people's desire for snake meat is greatly reduced

Method used

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  • Nutritional ingredient-enriched sea cucumber and snake soup and preparation method thereof
  • Nutritional ingredient-enriched sea cucumber and snake soup and preparation method thereof
  • Nutritional ingredient-enriched sea cucumber and snake soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation process of ginseng and snake soup comprises the following steps:

[0031] (1) Raw material preparation

[0032] After washing the black snake and pit viper with clean water, put them in 80°C water for 3 minutes to ensure that the snakes are easy to remove scales, and the snakes will not be scalded to prevent nutrient loss. Take out the scalded snake to remove the scales, then open the stomach and clean the internal organs, rinse the cleaned snake with water, and then place it in a cool and ventilated place to dry; pluck the chicken, remove the internal organs, and clean the chicken, and the chicken and Separation of chicken bones; dissection of sea cucumbers to remove viscera and sediment impurities.

[0033] (2) Preparation of broth

[0034] Take 6 parts by weight of chicken bones and 8 parts by weight of chicken meat processed in step (1), put them into boiling water and cook for 3 minutes, then pick them up, wash off the foam, put them in a pot with...

Embodiment 2

[0039] (1) Raw material preparation

[0040] Wash the black snake and pit viper with clean water, and put them in 70°C water for 3 minutes. Take out the scalded snake to remove the scales, then open the stomach and clean the internal organs, rinse the cleaned snake with water, and then place it in a cool and ventilated place to dry; pluck the chicken, remove the internal organs, and clean the chicken, and the chicken and Separate the chicken bones; break the belly of the sea cucumbers to remove internal organs and sediment impurities.

[0041] (2) Preparation of broth

[0042] Take 8 parts by weight of chicken bones and 6 parts by weight of chicken meat processed in step (1), put them into boiling water and cook for 3 minutes, then pick them up, wash off the foam, put them in a pot with cold water, and burn them on high heat Bake for 10 minutes, then cook for another 50 minutes over medium heat.

[0043] (3) Preparation of ginseng soup

[0044] Take 25 parts by weight of b...

Embodiment 3

[0047] (1) Raw material preparation

[0048] Wash the black snake and pit viper with clean water, and put them in 70°C water for 3 minutes. Take out the scalded snake to remove the scales, then open the belly and clean the internal organs, rinse the cleaned snake with water, and then place it in a cool and ventilated place to dry; pluck the chicken, remove the internal organs, and wash the chicken, and the chicken and chicken Separation of bones; disembowelment of sea cucumbers to remove viscera and sediment impurities.

[0049] (2) Preparation of broth

[0050] Take 8 parts by weight of chicken bones and 6 parts by weight of chicken meat processed in step (1), put them into water and boil for 3 minutes, then pick them up, wash off the foam, put them in a pot with cold water, and boil them over high heat 10 minutes, then cook for another 50 minutes over medium heat.

[0051] (3) Preparation of ginseng soup

[0052] Take 25 parts by weight of black snake and 10 parts by wei...

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PUM

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Abstract

The present invention relates to nutritional ingredient-enriched sea cucumber and snake soup and a preparation method thereof. The preparation method comprises the following steps: putting chicken bones and chicken meat into water to be boiled to obtain soup stock; adding fresh snake meat and ginger slices into the soup-stock, adding ingredients including Chinese angelica, Chinese wolfberry fruits, longan, Chinese yams and red dates into the soup after the soup is boiled for 1-1.5 hours, conducting continuous boiling for 2.5-3 hours, then adding fresh sea cucumber meat, then conducting boilingfor 1-1.5 hours, filtering the boiled sea cucumber and snake soup, and conducting refrigerating, centrifuging to remove grease, sterilizing and filling. The obtained sea cucumber and snake soup has higher contents of proteins and eight essential amino acids for human body, is rich in nutrition, also lower in fat content, beneficial to body health of eaters, fragrant and free of obvious fishy smell, and has a shelf life up to 540 days at a refrigeration temperature of -10 DEG C and a shelf life up to 7 days at a temperature of 0 DEG C without adding any preservatives.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a ginseng and snake soup rich in nutrients and a preparation method thereof. Background technique [0002] Black snake snake is distributed in many provinces of my country, and has the effects of dispelling rheumatism, dredging meridians, and relieving spasm. Cure mainly rheumatic numbness, skin numbness, muscle spasm, limb paralysis, tetanus, leprosy, rubella and scabies. Pit Viper is a small venomous snake distributed all over my country. Agkistrodon halys has the effect of promoting blood circulation and dredging collaterals, detoxifying and reducing swelling. [0003] Snake is sweet and flat, contains protein, fat, various inorganic salts, sugars, calcium, phosphorus, iron, zinc, vitamin A, vitamin B1-vitamin B2 and other ingredients, and is a popular food material. Snakes are stewed into soup. Because of its functions of dispelling wind and dampness, promoting blo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L5/20A23L33/105A23L33/10
CPCA23L5/20A23L5/27A23L23/00A23L33/10A23L33/105A23V2002/00A23V2200/15A23V2200/30A23V2250/204A23V2250/2042A23V2250/21A23V2300/20
Inventor 蔡淳治麻丽
Owner 山东菊福堂生物科技股份有限公司