Tibetan pig and tricholoma matsutake health preserving soup

Abstract

The invention discloses Tibetan fragrance pig tricholoma matsutake health preserving soup which comprises the following components in parts by weight: 80-120 g of fresh tricholoma matsutake, 900-1100 g of Tibetan fragrance pig streaky pork, 6-14 g of salt, 2-8 g of chicken essence, 2-8 g of monosodium glutamate, 6-14 g of Chinese wolfberry fruits, 6-14 g of Chinese dates, 40-55 g of chicken oil, 12-18 g of green Chinese onion sections, 3300-3700 g of soup stock and 6-14 g of ginger slices. The invention belongs to the technical field of health-preserving soup, particularly relates to Tibetan pig and tricholoma matsutake health-preserving soup, and aims to provide the Tibetan pig and tricholoma matsutake health-preserving soup, fresh tricholoma matsutake is matched with Tibetan pig streaky pork, the high-end white and low-fat nourishing value of Tibetan pig pork is exerted to the maximum extent, blanching is not needed in the making process, and the Tibetan pig and tricholoma matsutake health-preserving soup is convenient to eat. The food can effectively improve the immunity of eaters, and is more suitable for nourishing in winter.

Description

Technical Field

[0001] The present invention belongs to the technical field of health-preserving soups, and particularly relates to a Tibetan fragrant pig and matsutake health-preserving soup. Background Art

[0002] The Tibetan fragrant pig health-preserving soup is a nourishing delicacy that combines deliciousness and nutrition. It is especially suitable for dispelling cold and warming the body in autumn and winter. Since the Tibetan fragrant pig has a low fat content and is rich in high-quality protein and essential amino acids, it has extremely high nutritional value.

[0003] Currently, most of the Tibetan fragrant pig health-preserving soups on the market are made by blanching the Tibetan fragrant pig meat and then simmering it slowly with ginger slices. Although the health-preserving soup made in this way is thick, white and delicious, it loses the deliciousness of the Tibetan fragrant pig meat, and only boiling with pork cannot maximize the nutritional value of the Tibetan fragrant pig meat. Summary of the Invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a Tibetan fragrant pig and matsutake health-preserving soup, which combines fresh matsutake with the streaky pork of Tibetan fragrant pigs to maximize the high-end, low-fat nourishing value of the Tibetan fragrant pig meat. Moreover, the production process does not require blanching, which can effectively improve the immunity of consumers and is more suitable for winter tonic.

[0005] The technical solution adopted by the present invention is as follows: A Tibetan fragrant pig and matsutake health-preserving soup of the present invention comprises the following components in parts by weight: 80 - 120 grams of fresh matsutake, 900 - 1100 grams of the streaky pork of Tibetan fragrant pigs, 6 - 14 grams of salt, 2 - 8 grams of chicken essence, 2 - 8 grams of monosodium glutamate, 6 - 14 grams of wolfberries, 6 - 14 grams of Chinese dates, 40 - 55 grams of chicken fat, 12 - 18 grams of scallion sections, 3300 - 3700 grams of high soup, and 6 - 14 grams of ginger slices.

[0006] Further, a Tibetan fragrant pig and matsutake health-preserving soup of the present invention comprises the following components in parts by weight: 90 - 110 grams of fresh matsutake, 950 - 1050 grams of the streaky pork of Tibetan fragrant pigs, 8 - 12 grams of salt, 4 - 6 grams of chicken essence, 4 - 6 grams of monosodium glutamate, 8 - 12 grams of wolfberries, 8 - 12 grams of Chinese dates, 48 - 52 grams of chicken fat, 14 - 16 grams of scallion sections, 3400 - 3600 grams of high soup, and 8 - 12 grams of ginger slices.

[0007] Further, a Tibetan fragrant pig and matsutake health-preserving soup of the present invention comprises the following components in parts by weight: 100 grams of fresh matsutake, 1000 grams of the streaky pork of Tibetan fragrant pigs, 10 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, 10 grams of wolfberries, 10 grams of Chinese dates, 50 grams of chicken fat, 15 grams of scallion sections, 3500 grams of high soup, and 10 grams of ginger slices.

[0008] A preparation method of a Tibetan fragrant pig and matsutake health-preserving soup comprises the following steps:

[0009] Step 1: Pretreat the ingredients and seasonings, and wash them clean.

[0010] Step 2: Add the high-quality stock simmered over low heat to the pot, and then add sufficient ginger slices, salt, monosodium glutamate, and chicken essence in sequence.

[0011] Step 3: Put the Tibetan fragrant pig streaky pork into the seasoned high-quality stock and bring to a boil.

[0012] Step 4: Slice the fresh matsutake mushrooms and put them into the boiling high-quality stock. After bringing to a boil over high heat, simmer over low heat for 20 minutes.

[0013] Step 5: Pour the whole pot of simmered high-quality stock into a casserole, and add Chinese dates, wolfberries, chicken fat, and scallions, and continue to boil and reduce the sauce.

[0014] After adopting the above technical solution, the beneficial effects of the present invention are as follows: Provide a Tibetan fragrant pig and matsutake health-preserving soup, which combines fresh matsutake mushrooms with Tibetan fragrant pig streaky pork, maximizing the nourishing value of high-end, low-fat Tibetan fragrant pork. Moreover, the production process does not require blanching, which can effectively improve the immunity of consumers and is more suitable for winter tonic. Specific Embodiments

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0016] Embodiment 1:

[0017] A Tibetan fragrant pig and matsutake health-preserving soup of the present invention includes the following components in parts by weight: 80 grams of fresh matsutake mushrooms, 900 grams of Tibetan fragrant pig streaky pork, 6 grams of salt, 2 grams of chicken essence, 2 grams of monosodium glutamate, 6 grams of wolfberries, 6 grams of Chinese dates, 40 grams of chicken fat, 12 grams of scallions, 3300 grams of high-quality stock, and 6 grams of ginger slices.

[0018] A preparation method of a Tibetan fragrant pig and matsutake health-preserving soup includes the following steps:

[0019] Step 1: Pretreat the ingredients and seasonings, and wash the ingredients and seasonings clean.

[0020] Step 2: Add the high-quality stock simmered over low heat to the pot, and then add sufficient ginger slices, salt, monosodium glutamate, and chicken essence in sequence.

[0021] Step 3: Put the Tibetan fragrant pig streaky pork into the seasoned high-quality stock and bring to a boil.

[0022] Step 4: Slice the fresh matsutake mushrooms and put them into the boiling high-quality stock. After bringing to a boil over high heat, simmer over low heat for 20 minutes.

[0023] Step Five: Pour the whole pot of slow-cooked high soup into a casserole, add Chinese dates, wolfberries, chicken fat and scallions, and continue to boil until the soup thickens.

[0024] Example 2:

[0025] A Tibetan fragrant pig and matsutake health-preserving soup of the present invention comprises the following components in parts by weight: 100 g of fresh matsutake, 1000 g of Tibetan fragrant pig streaky pork, 10 g of salt, 5 g of chicken essence, 5 g of monosodium glutamate, 10 g of wolfberries, 10 g of Chinese dates, 50 g of chicken fat, 15 g of scallions, 3500 g of high soup, and 10 g of ginger slices.

[0026] A preparation method of a Tibetan fragrant pig and matsutake health-preserving soup comprises the following steps:

[0027] Step One: Pretreat the ingredients and seasonings by cleaning them.

[0028] Step Two: Add the high soup simmered over low heat to a pot, and successively add sufficient ginger slices, salt, monosodium glutamate and chicken essence.

[0029] Step Three: Put the Tibetan fragrant pig streaky pork into the seasoned high soup and bring to a boil.

[0030] Step Four: Slice the fresh matsutake and put it into the boiling high soup. After bringing to a boil over high heat, simmer over low heat for 20 minutes.

[0031] Step Five: Pour the whole pot of slow-cooked high soup into a casserole, add Chinese dates, wolfberries, chicken fat and scallions, and continue to boil until the soup thickens.

[0032] Example 3:

[0033] A Tibetan fragrant pig and matsutake health-preserving soup of the present invention comprises the following components in parts by weight: 120 g of fresh matsutake, 1100 g of Tibetan fragrant pig streaky pork, 14 g of salt, 8 g of chicken essence, 8 g of monosodium glutamate, 14 g of wolfberries, 14 g of Chinese dates, 55 g of chicken fat, 18 g of scallions, 3700 g of high soup, and 14 g of ginger slices.

[0034] A preparation method of a Tibetan fragrant pig and matsutake health-preserving soup comprises the following steps:

[0035] Step One: Pretreat the ingredients and seasonings by cleaning them.

[0036] Step Two: Add the high soup simmered over low heat to a pot, and successively add sufficient ginger slices, salt, monosodium glutamate and chicken essence.

[0037] Step Three: Put the Tibetan fragrant pig streaky pork into the seasoned high soup and bring to a boil.

[0038] Step Four: Slice the fresh matsutake and put it into the boiling high soup. After bringing to a boil over high heat, simmer over low heat for 20 minutes.

[0039] Step Five: Pour the whole pot of slow-boiled high soup into a casserole, add Chinese dates, wolfberries, chicken fat and scallions, and continue to boil until the soup thickens and the juice is collected.

[0040] The above describes the present invention and its implementation manners. Such description is not restrictive, and the actual structure is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and without departing from the gist of the present invention, they design similar structural modes and embodiments to this technical solution without creative efforts, they shall fall within the protection scope of the present invention.

Claims

1. A health-preserving soup of Tibetan fragrant pigs and matsutake mushrooms, characterized in that, It comprises the following components in parts by weight: 80 - 120 grams of fresh matsutake, 900 - 1100 grams of Tibetan fragrant pig streaky pork, 6 - 14 grams of salt, 2 - 8 grams of chicken essence, 2 - 8 grams of monosodium glutamate, 6 - 14 grams of wolfberries, 6 - 14 grams of Chinese dates, 40 - 55 grams of chicken fat, 12 - 18 grams of scallion sections, 3300 - 3700 grams of high - soup, 6 - 14 grams of ginger slices.

2. The Tibetan fragrant pig Tricholoma matsutake health soup according to claim 1, characterized in that, It comprises the following components in parts by weight: 90 - 110 grams of fresh matsutake, 950 - 1050 grams of Tibetan fragrant pig streaky pork, 8 - 12 grams of salt, 4 - 6 grams of chicken essence, 4 - 6 grams of monosodium glutamate, 8 - 12 grams of wolfberries, 8 - 12 grams of Chinese dates, 48 - 52 grams of chicken fat, 14 - 16 grams of scallion sections, 3400 - 3600 grams of high - soup, 8 - 12 grams of ginger slices.

3. The Tibetan fragrant pig and matsutake health-preserving soup according to claim 1, characterized in that, It comprises the following components in parts by weight: 100 grams of fresh matsutake, 1000 grams of Tibetan fragrant pig streaky pork, 10 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, 10 grams of wolfberries, 10 grams of Chinese dates, 50 grams of chicken fat, 15 grams of scallion sections, 3500 grams of high - soup, 10 grams of ginger slices.

4. The preparation method of the Tibetan fragrant pig matsutake health soup according to any one of claims 1-3, characterized in that, It comprises the following steps: Step 1: Pretreat the ingredients and seasonings, and wash them clean. Step 2: Add high - soup simmered over low heat to the pot, and then add sufficient ginger slices, salt, monosodium glutamate and chicken essence in sequence. Step 3: Put the Tibetan fragrant pig streaky pork into the seasoned high - soup and bring to a boil. Step 4: Slice the fresh matsutake and put it into the boiling high - soup. After bringing to a boil over high heat, simmer over low heat for 20 minutes. Step 5: Pour the whole pot of the slowly simmered high - soup into a casserole, add Chinese dates, wolfberries, chicken fat and scallion sections, and continue to cook until the soup is reduced.