Lung-moistening and cough-relieving pholidota chinensis medicated chicken soup and making method thereof

Abstract

The preparation method comprises the following steps: taking traditional Chinese medicinal materials, adding water, carrying out steam explosion treatment, keeping the pressure for 50-70s and the explosion pressure of 0.6-0.9 MPa, and collecting the medicinal materials subjected to steam explosion treatment, so as to obtain a medicated diet; the chicken is diced and blanched, the steam explosion treatment medicinal materials are added, boiling is conducted for 40-180 min, and the medicated food chicken soup is obtained. According to the preparation method, the three traditional Chinese medicinal materials including the pholidota chinensis, the dendrobium officinale kimura et migo and the radix ophiopogonis are subjected to steam explosion treatment to obtain the corresponding medicated food, and the medicated food and the chicken pieces are boiled together, so that dissolution of nutritional ingredients such as polysaccharide and protein can be effectively promoted, and the total sugar content and the crude protein content of the medicated food chicken soup are increased; meanwhile, the cooking mode of the medicated diet and the chicken meat subjected to steam explosion treatment is more convenient, the medicated diet chicken soup with the high nutritional value can be obtained only by providing the stone olives, the dendrobium officinale and the radix ophiopogonis subjected to steam explosion treatment and adjusting the technological parameters of cooking the chicken meat, the method is suitable for industrial production, and the quality is controllable.

Description

Technical Field

[0001] The invention relates to the technical field of medicinal food processing, and in particular to a stone olive medicinal food chicken soup for moistening lungs and relieving cough and a preparation method thereof. Background Art

[0002] According to TCM theory, chicken has the effects of warming the middle, replenishing qi, and tonifying deficiency. In modern life, chicken is usually boiled to regulate symptoms such as weak spleen and stomach, insufficient qi and blood, and weakness. Chicken is sweet and warm in nature, and belongs to the spleen and stomach meridians. It helps to enhance physical strength and improve malnutrition and edema due to physical weakness. In addition, chicken is rich in protein and multiple vitamins, which also helps to improve immunity, delay aging, and prevent cardiovascular diseases. Stewing or steaming can maximize the retention of chicken nutrients to improve the efficacy. After Chinese medicinal materials entered the homes of the people, the medicinal chicken soup, which combines Chinese medicinal materials and chicken to cook nutritious soup, gave the chicken soup more efficacy, and the dosage and medicinal materials can also be adjusted according to the health needs of different groups of people. The preparation method of medicinal chicken soup is relatively simple, generally including preparing chicken, washing medicinal materials, blanching to remove impurities, adding medicinal materials and seasonings and simmering until the chicken is cooked. After cooking, the texture, color, aroma components, etc. of food will change, and the cooking methods of different soups have different effects on the release of nutrients. Some studies have shown that when cooking sparerib soup, the four-stage temperature method can make the sparerib soup have a higher level of free amino acid content and further reduce the fat content; some studies have also shown that microwave-cooked mushroom soup greatly improves the freshness and overall flavor of the soup, and has the best sensory experience. With the development of society and the improvement of living standards, the development of medicinal chicken soup is an important trend in the development of soups in the future. Therefore, the study of the flavor of medicinal chicken soup is one of the current research hotspots. Summary of the invention

[0003] In view of this, the object of the present invention is to provide a lung-moistening and cough-relieving stone olive medicinal chicken soup and a preparation method thereof.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A method for preparing a lung-moistening and cough-relieving stone olive medicinal chicken soup comprises the following steps:

[0006] (1) taking Chinese medicinal materials, adding water to perform steam explosion treatment, holding pressure for 50 to 70 seconds, and a blasting pressure of 0.6 to 0.9 MPa, collecting the steam-exploded medicinal materials to obtain a medicinal diet; the Chinese medicinal materials include olive, dendrobium officinale, and ophiopogon japonicus;

[0007] (2) cutting the chicken into pieces, blanching the chicken, and then adding hot water and boiling over high heat to obtain pretreated chicken;

[0008] (3) Add the medicated diet to the pre-treated chicken and boil for 40 - 180 min to obtain the medicated diet chicken soup.

[0009] In a further embodiment, in step (1), the mass ratio of the Chinese herbal medicine to water in the liquid material is 1:5 - 8; the mass ratio of Pholidota chinensis Lindl., Dendrobium officinale Kimura et Migo, and Ophiopogon japonicus is 4 - 7:2 - 3:1 - 2.

[0010] In a further embodiment, in step (1), the pressure holding time of the steam explosion treatment is 60 s, and the explosion pressure is 0.6 MPa.

[0011] In a further embodiment, in step (2), the blanching time is 50 - 70 s; the temperature of the hot water is 75 - 85 °C, and the mass ratio of the hot water to the chicken is 2 - 3:1.

[0012] In a further embodiment, in step (3), the boiling is high-pressure boiling for 40 - 60 min.

[0013] In a further embodiment, in step (3), the boiling is normal-pressure boiling for 90 - 180 min.

[0014] In a further preferred embodiment, the temperature of the normal-pressure boiling is 75 - 85 °C.

[0015] In a further embodiment, in step (3), the mass ratio of the chicken to the medicated diet is 12 - 16:1.

[0016] The present invention provides the Pholidota chinensis Lindl. medicated diet chicken soup prepared by the above production method.

[0017] The present invention provides the Pholidota chinensis Lindl. medicated diet chicken soup prepared by the above production method.

[0018] Pholidota chinensis Lindl. (scientific name: Pholidota chinensis Lindl.), also known as Pholidota bilamellata, contains rich volatile oils and balsam resin alcohols, has the effect of anti-inflammatory and swelling reduction, can moisten the throat, resolve phlegm and relieve cough. At the same time, Pholidota chinensis Lindl. is also rich in various vitamins and trace elements, and has the effects of clearing heat and detoxifying, moistening the lungs and relieving cough. The whole herb of Pholidota chinensis Lindl. can be used medicinally and has a certain preventive or alleviating effect on diseases.

[0019] Dendrobium officinale Kimura et Migo (scientific name: Dendrobium officinale Kimura et Migo) contains a variety of bioactive components, including dendrobium polysaccharide, dendrobine, amino acids, etc., has the effects of nourishing yin and clearing heat, enhancing the body's immune function, and helps to nourish the lungs and promote the production of body fluid.

[0020] Ophiopogon japonicus (scientific name: Ophiopogon japonicus (Linn.f.) Ker-Gawl.) contains a variety of saponins, polysaccharides, flavonoids, etc. It has the effects of nourishing yin and moistening the lungs, benefiting the stomach and promoting fluid, clearing the heart and relieving troubles, and is suitable for treating symptoms such as dry lung cough, dry mouth and tongue. Modern pharmacological studies have also shown that Ophiopogon japonicus mainly contains steroidal saponins, alkaloids, sitosterol, glucose, amino acids, vitamins and other active ingredients, which have the effects of anti-fatigue, scavenging free radicals, improving cellular immune function and lowering blood sugar. At the same time, pharmacological studies have also shown that Ophiopogon japonicus also has sedative, hypnotic, anti-myocardial ischemia, anti-arrhythmia, anti-tumor and other effects, which can provide multi-faceted therapeutic effects on improving the health of the elderly.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention first selects three Chinese medicinal materials, namely, gypsophila, dendrobium officinale and ophiopogon japonicus, for steam explosion treatment to obtain corresponding medicinal food obtained by steam explosion treatment, and boils the medicinal food together with chicken pieces that have been blanched and subjected to a certain cooking treatment, which can effectively promote the dissolution of nutrients such as polysaccharides and proteins, and increase the total sugar and crude protein content of the medicinal chicken soup; at the same time, the method of boiling the gypsophila, dendrobium officinale and ophiopogon japonicus treated with steam explosion and the chicken pieces is also more convenient, and only the gypsophila, dendrobium officinale and ophiopogon japonicus treated with steam explosion need to be provided, and the process parameters for boiling chicken need to be adjusted to quickly realize the medicinal chicken soup with high nutritional value, and the transportation method of the medicinal food treated with steam explosion is also more convenient, and the method is suitable for industrialized production, and the quality and cost are controllable.

[0023] The present invention adds steam-exploded olive, dendrobium officinale and ophiopogon japonicus in the high-pressure boiling stage. The high-pressure boiling can better retain the appearance color of the medicinal chicken soup, the color of the chicken soup is brighter, and it is conducive to the reaction of various substances, the efficiency is improved, and the chicken soup is prevented from being too thick, resulting in a greasy taste, and the sensory evaluation is good; the three Chinese medicinal materials of steam-exploded olive, dendrobium officinale and ophiopogon japonicus are selected and boiled together with chicken in combination with high pressure, and the electronic nose flavor substance response value of the obtained medicinal chicken soup is the highest, which has a certain improvement effect on the flavor components of the medicinal chicken soup.

[0024] The three Chinese medicinal materials selected by the invention, namely, olive, dendrobium officinale and ophiopogon japonicus, have certain effects on moistening the lungs and relieving coughs, have health-care effects on the human body, are suitable for people of all ages, have high nutritional values ​​and outstanding flavors. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0026] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0027] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0028] Example 1

[0029] The preparation method of medicinal food is as follows:

[0030] Take 50g of olive, 30g of Dendrobium officinale and 20g of Ophiopogon japonicus, add 5 to 6 times of water, let it stand for 12 hours to balance the moisture, then put the Chinese medicinal materials into the steam explosion device, set the pressure holding time to 60s, and the explosion pressure to 0.6MPa. After the set time is reached, close the air inlet valve, instantly decompress, complete the explosion process, collect the steam explosion-processed medicinal materials, and obtain the medicinal diet.

[0031] The preparation method of medicinal chicken soup is as follows:

[0032] (1) Wash the chicken, cut it into pieces, blanch it in water to remove blood, and blanch the chicken pieces in boiling water. The blanching time is controlled to about 1 minute to pre-treat the chicken pieces;

[0033] (2) Transfer the pretreated chicken pieces to a casserole, add 80°C hot water twice the weight of the chicken pieces, and cook over high heat for 30 minutes, stirring regularly for about 2 minutes during the cooking process;

[0034] (3) The whole cooked material is transferred to a pressure cooker / soup pot, and the medicinal food obtained by steam explosion of the above medicinal materials is added to about 3 catties of chicken pieces, and a little salt is added to enhance the flavor. The high pressure / normal pressure is boiled to obtain chicken and medicinal chicken soup respectively.

[0035] 1-1: Boil at 80℃ and normal pressure for 90min;

[0036] 1-2: Boil at 80℃ and normal pressure for 180min;

[0037] 1-3: Boil under high pressure for 40 minutes;

[0038] 1-4: Cook at high pressure for 60 minutes.

[0039] Example 2

[0040] The preparation method of medicinal food is as follows:

[0041] Take 50g of olive, 30g of Dendrobium candidum and 20g of Radix Ophiopogonis, add 5-6 times of water, let it stand for 12 hours to balance the water content, put the Chinese medicinal materials into the steam explosion device, set the pressure holding time to 60s, the explosion pressure to 0.9MPa, close the air intake valve after the set time is reached, decompress instantly, complete the explosion process, collect the steam explosion processed medicinal materials, and obtain the medicinal food.

[0042] The preparation method of medicinal chicken soup is as follows:

[0043] (1) Wash the chicken, cut it into pieces, blanch it in water to remove blood, and blanch the chicken pieces in boiling water. The blanching time is controlled to about 1 minute to pre-treat the chicken pieces;

[0044] (2) Transfer the pretreated chicken pieces to a casserole, add 80°C hot water twice the weight of the chicken pieces, and cook over high heat for 30 minutes, stirring regularly for about 2 minutes during the cooking process;

[0045] (3) The whole cooked material is transferred to a pressure cooker, and the medicinal food obtained by steam explosion of the above medicinal materials is added to about 3 catties of chicken pieces, and a little salt is added to enhance the flavor. The high-pressure cooking is performed for 40 minutes to obtain chicken and medicinal chicken soup, respectively.

[0046] Comparative Example 1

[0047] The preparation method of medicinal chicken soup is as follows:

[0048] (1) Wash the chicken, cut it into pieces, blanch it in water to remove blood, and blanch the chicken pieces in boiling water. The blanching time is controlled to about 1 minute to pre-treat the chicken pieces;

[0049] (2) Transfer the pretreated chicken pieces to a casserole, add 80°C hot water twice the weight of the chicken pieces, and cook over high heat for 30 minutes, stirring regularly for about 2 minutes during the cooking process;

[0050] (3) The whole boiled product was transferred to a pressure cooker, and 50 g of olive, 30 g of Dendrobium officinale, and 20 g of Ophiopogon japonicus (cut into 20-30 mm Chinese medicinal tablets) were added to every 3 catties of chicken pieces, and a little salt was added to enhance the flavor. The product was boiled under high pressure for 40 min to obtain chicken and medicinal chicken soup, respectively.

[0051] Blank example

[0052] To prepare chicken broth:

[0053] (1) Wash the chicken, cut it into pieces, blanch it in water to remove blood, and blanch the chicken pieces in boiling water. The blanching time is controlled to about 1 minute to pre-treat the chicken pieces;

[0054] (2) Transfer the pretreated chicken pieces to a casserole, add 80°C hot water twice the weight of the chicken pieces, and cook over high heat for 30 minutes, stirring regularly for about 2 minutes during the cooking process;

[0055] (3) The whole cooked material is transferred to a pressure cooker, a small amount of salt is added to enhance the flavor, and the high pressure cooking is performed for 40 minutes to obtain chicken and chicken soup, respectively.

[0056] Test Example 1

[0057] Determination of total sugar content: shake the medicinal chicken soup thoroughly, draw 5mL of chicken soup, add 2mL of 10% TCA solution, mix for 10min, and then centrifuge at 4000r / min for 15min, draw the supernatant, add 4 times distilled water to dilute, take 1mL of the dilution as the sample to be tested, add 1mL of 5% phenol solution, shake well, slowly add 5mL of concentrated sulfuric acid, shake well, let stand for 20min, cool with cold water, measure the absorbance at 470nm, and determine the standard curve with glucose solution as the standard.

[0058] Determination of crude protein content: According to GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food, the crude protein content in medicinal chicken soup was determined.

[0059] The results are as follows:

[0060] Table 1 Total sugar content and crude protein content of chicken soup with different treatments

[0061] Group Total sugar content (mg / mL) Protein content (g / 100g) 1-1 1.83 0.71 1-2 1.86 0.78 1-3 2.23 0.85 1-4 2.35 0.90 Example 2 2.00 0.80 Comparative Example 1 1.73 0.63 Blank example 1.36 0.58

[0062] It can be seen from Table 1 above that different medicinal diet treatments and cooking treatments have different effects on the total sugar content and crude protein content of the medicinal diet chicken soup. Compared with the blank example, the addition of stone olive, Dendrobium officinale and Ophiopogon japonicus can increase the total sugar and crude protein content of the medicinal diet chicken soup; from 1-1 to 1-4, high-pressure boiling and normal-pressure boiling have different effects on the dissolution of ingredients. Under the conditions of the same raw materials, the dissolution rate of polysaccharides, proteins and other components after high-pressure boiling is fast, and the degree of protein structure destruction is high; compared with Comparative Example 1, after the steam explosion treatment of traditional Chinese medicine, high-pressure boiling can promote the further dissolution of polysaccharides, proteins and other components.

[0063] In addition, from 1-1 to 1-4, the taste of the medicinal chicken soup obtained by normal pressure boiling is higher than that by high-pressure boiling, and the taste will be mellower, but the color of the medicinal chicken soup is brighter when boiled under high pressure, and the appearance color of the chicken soup is better preserved. The degree of oil oxidation and decomposition of the medicinal chicken soup under high pressure conditions is lower than that under normal pressure conditions. At the same time, the high pressure efficiency is also higher. Considering all factors, the process of high-pressure boiling for 40 minutes is selected; from the comparison of Examples 1 and 2 with Comparative Example 1, the medicinal food obtained by adding steam explosion-treated medicinal materials in the high-pressure boiling stage, on the one hand, increases the amount of water used as a solvent, which is conducive to the reaction of various substances. On the other hand, it can also avoid the concentration of some undesirable flavor components being too high, affecting the taste, and also avoid the chicken soup being too thick, resulting in a greasy taste, which does not meet the modern consumers' pursuit of health. Consumption needs.

[0064] Comparative Example 2

[0065] The preparation method of medicinal food is as follows:

[0066] (1) Take 50g of olive, 30g of Dendrobium officinale and 20g of Radix Ophiopogonis, cut them into 20-30mm Chinese medicine tablets, add 5-6 times of water, perform ultrasonic extraction at 600W for 20min, set the ultrasonic extraction temperature to 50°C, and obtain a Chinese medicine tablet extract;

[0067] (2) The above medicinal materials extracted by ultrasonic extraction are fished out, and the water is drained to obtain Chinese medicine tablet residue.

[0068] The preparation method of medicinal chicken soup is as follows:

[0069] (1) Wash the chicken, cut it into pieces, blanch it in water to remove blood, and blanch the chicken pieces in boiling water. The blanching time is controlled to about 1 minute to pre-treat the chicken pieces;

[0070] (2) Transfer the pretreated chicken pieces to a casserole, add 80°C hot water twice the weight of the chicken pieces, and cook over high heat for 30 minutes, stirring regularly for about 2 minutes during the cooking process;

[0071] (3) The whole cooked material is transferred to a pressure cooker / soup pot, and the above-mentioned Chinese medicine tablet extract and Chinese medicine tablet residue are added to about every 3 kilograms of chicken pieces, and a small amount of salt is added to enhance the flavor. The high-pressure cooking is performed for 40 minutes to obtain chicken and medicinal chicken soup, respectively.

[0072] Test Example 2

[0073] Take 5 mL of medicinal chicken soup and put it into the sampling bottle, cover the bottle cap tightly, seal it, and use the PEN3 electronic nose for testing after equilibrium. The cleaning time is 120 s, the sample preparation time is 10 s, the injection flow rate is 500 mL / min, and the detection time is 60 s.

[0074] Table 2 Electronic nose radar spectrum scores of chicken soup with different treatments

[0075] Serial number sensor 1-3 Comparative Example 2 1 W1C 0.92 0.90 2 W5S 4.30 3.82 3 W3C 1.20 1.04 4 W6S 3.64 2.86 5 W5C 1.28 1.20 6 W1S 0.57 0.54 7 W1W 1.37 1.22 8 W2S 1.10 1.12 9 W2W 1.08 1.05 10 W3S 3.27 2.77

[0076] Note: W1C represents benzene aromatic components; W5S represents nitrogen oxides; W3C represents ammonia aromatic components; W6S represents hydrides; S5C represents alkane aromatic components; W1S represents methane; W1W represents sulfides; W2S represents alcohols; W2W represents aromatic components and organic sulfides; W3S represents alkanes.

[0077] The flavor substances of the medicinal chicken soup prepared in Examples 1-3 and Comparative Example 2 were detected using an electronic nose, and Table 2 was obtained according to the electronic nose radar spectrum. It can be seen from Table 2 that the response values ​​of the electronic nose sensors W5S, W3S, and W6S are high, and the response value of the medicinal chicken soup prepared in Examples 1-3 is the highest. The contents of nitrogen oxides, hydrides, and alkanes in the medicinal chicken soup are higher than those in Comparative Example 1, indicating that the medicinal food obtained by adding steam explosion-treated medicinal materials and boiling them together with chicken in the high-pressure boiling stage has an improving effect on the flavor of the medicinal chicken soup, which is better than the flavor contributed by ultrasonic extraction.

[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a lung-moistening and cough-relieving stone olive medicinal chicken soup, characterized in that: The steps include: (1) taking Chinese medicinal materials, adding water to perform steam explosion treatment, holding pressure for 50 to 70 seconds, and a blasting pressure of 0.6 to 0.9 MPa, collecting the steam-exploded medicinal materials to obtain a medicinal diet; the Chinese medicinal materials include olive, dendrobium officinale, and ophiopogon japonicus; (2) cutting the chicken into pieces, blanching the chicken, and then adding hot water and boiling over high heat to obtain pretreated chicken; (3) Adding the medicinal diet to the pretreated chicken and boiling for 40 to 180 minutes to obtain the medicinal chicken soup.

2. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (1), the mass ratio of the Chinese medicinal materials to water is 1:5-8; the mass ratio of the olive, Dendrobium officinale and Ophiopogon japonicus is 4-7:2-3:1-2.

3. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (1), the holding time of the steam explosion treatment is 60 seconds, and the explosion pressure is 0.6 MPa.

4. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (2), the blanching time is 50 to 70 seconds; the temperature of the hot water is 75 to 85° C., and the mass ratio of hot water to chicken is 2 to 3:

1.

5. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (3), the boiling is high pressure boiling for 40 to 60 minutes.

6. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (3), the boiling is performed at normal pressure for 90 to 180 minutes.

7. The method for making the stone olive medicinal chicken soup according to claim 6, characterized in that: The temperature of the normal pressure cooking is 75-85°C.

8. The method for making the stone olive medicinal chicken soup according to claim 1, characterized in that: In step (3), the mass ratio of chicken to medicinal food is 12-16:

1.

9. The stone olive medicinal chicken soup prepared by the preparation method according to any one of claims 1 to 8.