Tinospora sinensis merr pig trotter soup and making process thereof

Abstract

The invention discloses a tinospora sinensis merr pig foot soup which comprises the following components in percentage by weight: 30%-60% of pig feet, 3%-8% of tinospora sinensis merr, 35%-50% of water, 0.01%-0.03% of salt, 0.02%-0.04% of flavor powder, 0.002%-0.01% of ginger and 0.001%-0.005% of pepper powder. The tinospora sinensis merr pig trotter soup is prepared from the following components in percentage by weight: 46.847% of pig trotters, 6.246% of tinospora sinensis merr, 46.847% of water, 0.025% of salt, 0.025% of flavor powder, 0.006% of ginger and 0.003% of pepper powder. By controlling the proportion of tinospora sinensis merr and pig feet, the pig foot soup has the tendon relaxing effect, firstly, the package of the pig feet is opened, whether the pig feet meet the standard or not is detected, the pig feet meeting the standard are unfrozen to 0 DEG C, hair on the surfaces of the pig feet is cleaned and cleaned for standby application, seasoning with the proper weight is selected, and the pig feet are evenly mixed. Pig feet, seasonings and tinospora sinensis merr are selected and put into a pot, ginger is added, and the mixture is boiled with big fire and boiled with small fire for 2-3 hours, so that the pig foot soup has the effects of relaxing tendons, treating lumbar muscle degeneration, treating traumatic injuries, treating blood stasis and swelling, supplementing calcium and strengthening the body, and the effect of the pig foot soup is better.

Description

Technical Field

[0001] The invention belongs to the technical field of kuan jing vine pig's trotter soup, and specifically relates to kuan jing vine pig's trotter soup and a preparation process thereof. Background Art

[0002] The vine stems and leaves of the wide tendon vine are used as medicine, which can be harvested throughout the year, washed, chopped, and dried. The wide tendon vine has the effects of relaxing muscles and tendons, activating blood circulation, dispelling wind and relieving pain; pig's feet are rich in nutrition and delicious; it is not only a common dish, but also a good tonic; most of the existing pig's foot soups are cooked with soybeans. Although soybean stewed pig's feet can play the purpose of replenishing qi and blood, strengthening the spleen and promoting water, the effect of soybean stewed pig's feet in relaxing muscles is poor, thereby reducing the efficacy of the pig's foot soup. Therefore, a wide tendon vine pig's foot soup and a preparation process thereof are proposed, which can play the effect of relaxing muscles. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a kuanjinteng pig's trotter soup and a preparation process thereof, which solves the problem that the prior pig's trotter soup has a single effect.

[0004] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a kind of radix nymphaeaceae pig's trotter soup, the radix nymphaeaceae pig's trotter soup ingredients are composed by weight percentage: 30%-60% of pig's trotter, 3%-8% of radix nymphaeaceae, 35%-50% of water, 0.01%-0.03% of salt, 0.02%-0.04% of flavor powder, 0.002%-0.01% of ginger, and 0.001%-0.005% of pepper powder.

[0005] Preferably, the ingredients of the Kuanjinteng pig's trotter soup are composed by weight percentage: 46.847% pig's trotter, 6.246% Kuanjinteng, 46.847% water, 0.025% salt, 0.025% flavor powder, 0.006% ginger, and 0.003% pepper.

[0006] The present invention also proposes a preparation process of the radix serratae pig's trotter soup, and the preparation process of the radix serratae pig's trotter soup is specifically as follows: S1. Unpacking: open the raw material packaging and test the raw materials; S2, thawing: thawing the raw pig feet to 0°C and starting processing; S3, trimming: cutting, arranging and removing hair from raw materials; S4, cleaning: cleaning the raw pig feet; S5. Weighing: Use electronic scale to control the weight of seasoning; S6, seasoning: mix the raw pig's feet and seasoning evenly; S7. Ginger cleaning: Wash ginger with clean water to remove stains; S8, cutting: washing the ginger and cutting it; S9. Cooking: Add water, ginger, seasonings and auxiliary ingredients to the pig's feet and cook for 2-3 hours.

[0007] Preferably, the auxiliary materials in S9 include flavor powder, edible salt, pepper, Rhizoma Atractylodis Macrocephalae, and white sugar.

[0008] Preferably, the S9 cooking and packaging steps are as follows: Q1. Plate and inner packaging: Control the temperature of the soup to 50-60℃, add it into the packaging box, add water, and seal the inner packaging; Q2. Quick freezing: The quick freezing temperature is controlled at -30℃-40℃, and the center temperature after quick freezing must be below -18℃; Q3. Outer packaging: product packaging and printing of production date; Q4. Finished product storage: The temperature in the warehouse is maintained below -18°C, and the temperature fluctuation is controlled within 2°C.

[0009] Preferably, the personnel, equipment and utensils in the inner packaging room in Q1 are cleaned and disinfected, and the inner packaging materials are disinfected with ozone for 30 minutes.

[0010] Compared with the prior art, the present invention has the following beneficial effects: The present application controls the ratio of wide tendon vine to pig's feet so that the pig's feet soup has a muscle relaxing effect. First, the pig's feet package is opened to check whether the pig's feet meet the standards. The pig's feet that meet the standards are thawed to 0°C, and the hair on the surface is cleaned and washed for use. The seasoning of appropriate weight is selected and mixed evenly. The pig's feet, seasoning and wide tendon vine are put into a pot, ginger is added, boiled over high heat, and simmered over low heat for 2-3 hours. The pig's feet soup can relax the muscles, relieve lumbar muscle strain, bruises, swelling and pain, and supplement calcium to strengthen the body, making the pig's feet soup more effective. DETAILED DESCRIPTION

[0011] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention. Embodiment 1

[0012] The invention provides a technical scheme: a radix crassifolia pig's trotter soup, wherein the radix crassifolia pig's trotter soup comprises the following ingredients by weight: 30%-60% of pig's trotter, 3%-8% of radix crassifolia, 35%-50% of water, 0.01%-0.03% of salt, 0.02%-0.04% of flavor powder, 0.002%-0.01% of ginger, and 0.001%-0.005% of pepper powder.

[0013] Among them, the ingredients of the Kuanjinteng pig's trotter soup are composed of the following by weight percentage: pig's trotter 46.847%, Kuanjinteng 6.246%, water 46.847%, salt 0.025%, seasoning powder 0.025%, ginger 0.006%, and pepper 0.003%.

[0014] The present invention also proposes a preparation process of the kuanjinteng pig's trotter soup, and the preparation process of the kuanjinteng pig's trotter soup is specifically as follows: S1. Unpacking: open the raw material packaging and test the raw materials; S2, thawing: thawing the raw pig feet to 0°C and starting processing; S3, trimming: cutting, arranging and removing hair from raw materials; S4, cleaning: cleaning the raw pig feet; S5. Weighing: Use electronic scale to control the weight of seasoning; S6, seasoning: mix the raw pig's feet and seasoning evenly; S7. Ginger cleaning: Wash ginger with clean water to remove stains; S8, cutting: washing the ginger and cutting it; S9. Cooking: Add water, ginger, seasonings and auxiliary ingredients to the pig's feet and cook for 2-3 hours.

[0015] Open the pig's trotter package and check whether the pig's trotter meets the standards. The pig's trotter that meets the standards should be thawed to 0℃, and the hair on the surface should be cleaned and washed for later use. Select the appropriate weight of seasoning and mix it evenly. Put the pig's trotter, seasoning and wide tendon vine into the pot, add ginger, bring to a boil over high heat, and simmer on low heat for 2-3 hours. The wide tendon vine pig's trotter soup is ready. Embodiment 2

[0016] The invention discloses a radix serrata pig's trotter soup, which comprises the following ingredients by weight: 30%-60% pig's trotter, 3%-8% radix serrata, 35%-50% water, 0.01%-0.03% salt, 0.02%-0.04% flavor powder, 0.002%-0.01% ginger and 0.001%-0.005% pepper powder.

[0017] Among them, the ingredients of the Kuanjinteng pig's trotter soup are composed of: pig's trotter 50.647%, Kuanjinteng 7.523%, water 46.847%, salt 0.025%, seasoning powder 0.032%, ginger 0.006%, and pepper 0.003%.

[0018] Among them, a preparation process of the wide tendon vine pig's trotter soup, the preparation process of the wide tendon vine pig's trotter soup is as follows: S1. Unpacking: open the raw material packaging and test the raw materials; S2, thawing: thawing the raw pig feet to 0°C and starting processing; S3, trimming: cutting, arranging and removing hair from raw materials; S4, cleaning: cleaning the raw pig feet; S5. Weighing: Use electronic scale to control the weight of seasoning; S6, seasoning: mix the raw pig's feet and seasoning evenly; S7. Ginger cleaning: Wash ginger with clean water to remove stains; S8, cutting: washing the ginger and cutting it; S9. Cooking: Add water, ginger, seasonings and auxiliary ingredients to the pig's feet and cook for 2-3 hours. Embodiment 3

[0019] The invention discloses a radix serrata pig's trotter soup, which comprises the following ingredients by weight: 30%-60% pig's trotter, 3%-8% radix serrata, 35%-50% water, 0.01%-0.03% salt, 0.02%-0.04% flavor powder, 0.002%-0.01% ginger and 0.001%-0.005% pepper powder.

[0020] The ingredients of the Kuanjinteng pig's trotter soup are composed of the following by weight percentage: pig's trotter 35.52%, Kuanjinteng 7.852%, water 46.847%, salt 0.025%, seasoning powder 0.0345%, ginger 0.006%, and pepper 0.003%.

[0021] Among them, a preparation process of the wide tendon vine pig's trotter soup, the preparation process of the wide tendon vine pig's trotter soup is as follows: S1. Unpacking: open the raw material packaging and test the raw materials; S2, thawing: thawing the raw pig feet to 0°C and starting processing; S3, trimming: cutting, arranging and removing hair from raw materials; S4, cleaning: cleaning the raw pig feet; S5. Weighing: Use electronic scale to control the weight of seasoning; S6, seasoning: mix the raw pig's feet and seasoning evenly; S7. Ginger cleaning: Wash ginger with clean water to remove stains; S8, cutting: washing the ginger and cutting it; S9. Cooking: Add water, ginger, seasonings and auxiliary ingredients to the pig's feet and cook for 2-3 hours.

[0022] Different proportions of raw materials were selected for the tests in the three embodiments proposed above. By comparing the test results, it can be seen that the pig's trotter soup cooked in the test of embodiment 1 has a muscle relaxing effect, which is better than the proportions of the test materials in the other two embodiments.

[0023] Every 100 grams of pig's feet contains 15.8 grams of protein, 26.3 grams of fat, and 1.7 grams of carbohydrates. Pig's feet also contain vitamins A, B, C, calcium, phosphorus, iron and other nutrients. In particular, after the protein in the pig's feet is hydrolyzed, the content of 11 amino acids such as cystine and arginine is relatively high. In addition, pig's feet and pig skin contain a large amount of collagen protein, which can be converted into gelatin during the cooking process. Gelatin has a reticular space structure, which can bind a lot of water, enhance cell physiological metabolism, and effectively improve the body's physiological function and the water storage function of skin tissue cells, so that the cells are moisturized and kept moist, preventing premature wrinkling of the skin and delaying the aging process of the skin. Pig's feet have a certain auxiliary effect on patients with frequent limb fatigue, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic brain. It is also suitable for the elderly after major surgery and during the recovery period of serious illness. It helps the growth and development of adolescents and slows down the rate of osteoporosis in middle-aged and elderly women. It can be eaten by the general population and is suitable for people with blood deficiency, the elderly and weak, those who lack milk after childbirth, those with weak waist and legs, and those with carbuncles and ulcers that do not heal for a long time.

[0024] Here is a note: Patients with hepatitis, cholecystitis, gallstones, arteriosclerosis, and hypertension should eat less or nothing; those suffering from exogenous fever and any heat or solid syndrome should not eat too much; the elderly and children with weakened gastrointestinal digestive function should not eat too much at one time.

[0025] Among them, the auxiliary ingredients in S9 include flavor powder, edible salt, pepper, broad-rib vine, and white sugar.

[0026] Thunbergia lappa contains quaternary ammonium alkaloids, mainly the original small-sized palmatelyl tetrandrine and a small amount of jatrorrhizine, followed by apophenic-type magnolamine and amines such as choline, thunbergine, thunberg lactone, cordifoliol, β-sitosterol, glucan and other ingredients. It has the effects of relaxing muscles and tendons, dispelling wind and relieving pain. It is used to treat rheumatism, sciatica, lumbar muscle strain, contusion and other symptoms.

[0027] Among them, the steps for cooking and packaging S9 are as follows: Q1. Plate and inner packaging: Control the temperature of the soup to 50-60℃, add it into the packaging box, add water, and seal the inner packaging; Q2. Quick freezing: The quick freezing temperature is controlled at -30℃-40℃, and the center temperature after quick freezing must be below -18℃; Q3. Outer packaging: product packaging and printing of production date; Q4. Finished product storage: The temperature in the warehouse is maintained below -18°C, and the temperature fluctuation is controlled within 2°C.

[0028] In Q1, personnel, equipment and utensils in the inner packaging room are cleaned and disinfected, and the inner packaging materials are disinfected with ozone for 30 minutes.

[0029] The raw materials come from government-designated slaughterhouses and comply with the requirements of GB2707-2016. Imported raw materials must have a certificate of entry inspection and quarantine, and raw materials and auxiliary materials can only be used after they have passed the incoming inspection and acceptance. The inner packaging materials comply with the requirements of GB4806.7-2016.

[0030] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0031] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A pork trotter soup with broad tendon vine, characterized by: The ingredients of the radix crassifolia pig's trotter soup are composed by weight percentage: 30%-60% pig's trotter, 3%-8% radix crassifolia, 35%-50% water, 0.01%-0.03% salt, 0.02%-0.04% flavor powder, 0.002%-0.01% ginger, and 0.001%-0.005% pepper.

2. The kuanjinteng pig's trotter soup according to claim 1, characterized in that: The ingredients of the radix crassifolia pig's trotter soup are composed by weight percentage: 46.847% pig's trotter, 6.246% radix crassifolia, 46.847% water, 0.025% salt, 0.025% flavor powder, 0.006% ginger, and 0.003% pepper.

3. A process for preparing a kuanjinteng pig's trotter soup, characterized in that: The specific production process of the kuanjinteng pig's trotter soup is as follows: S1. Unpacking: open the raw material packaging and test the raw materials; S2, thawing: thawing the raw pig feet to 0°C and starting processing; S3, trimming: cutting, arranging and removing hair from raw materials; S4, cleaning: cleaning the raw pig feet; S5. Weighing: Use electronic scale to control the weight of seasonings; S6, seasoning: mix the raw pig's feet and seasoning evenly; S7. Ginger cleaning: Wash ginger with clean water to remove stains; S8, cutting: washing the ginger and cutting it; S9. Cooking: Add water, ginger, seasonings and auxiliary ingredients to the pig's feet and cook for 2-3 hours.

4. The process for making the kuanjinteng pig's trotter soup according to claim 3, characterized in that: The auxiliary materials in S9 include flavor powder, edible salt, pepper, broad-rib vine, and white sugar.

5. The process for making the kuanjinteng pig's trotter soup according to claim 3, characterized in that: The S9 cooking and packaging steps are as follows: Q1. Plate and inner packaging: Control the temperature of the soup to 50-60℃, add it into the packaging box, add water, and seal the inner packaging; Q2. Quick freezing: The quick freezing temperature is controlled at -30℃-40℃, and the center temperature after quick freezing must be below -18℃; Q3. Outer packaging: product packaging and printing of production date; Q4. Finished product storage: The temperature in the warehouse is maintained below -18°C, and the temperature fluctuation is controlled within 2°C.

6. The process for making the kuanjinteng pig's trotter soup according to claim 5, characterized in that: In the Q1, the personnel, equipment and utensils in the inner packaging room are cleaned and disinfected, and the inner packaging materials are disinfected with ozone for 30 minutes.