Polygonatum sibiricum (guinea pig) soup base and preparation method thereof

Abstract

The invention relates to a polygonatum sibiricum (guinea pig) soup base and a preparation method thereof, and the preparation method comprises the following steps: a, dicing and cleaning: slaughtering a guinea pig, dicing the guinea pig, soaking the guinea pig in normal-temperature salt water for cleaning, and then cleaning the guinea pig with normal-temperature clean water; b, stewing: draining redundant water on the surfaces of the cleaned tunbird blocks, putting the tunbird blocks into a clean and dry pot, pouring warm boiled water into the pot, simultaneously putting table salt, rhizoma polygonati slices and ginger slices, boiling the water in the pot with big fire until the water is boiled, and continuously stewing with slow fire for 3 hours; and c, taking out of the pot, namely adding white sugar into the pot, melting, uniformly stirring, turning off the fire, and stopping stewing, thereby obtaining the rhizoma polygonati and bird soup base. The preparation method of the polygonatum sibiricum soup base is simple and easy to implement, and the polygonatum sibiricum soup base prepared by the method is excellent in taste, can perfectly reflect the flavor of local specialty tunbirds, and well retains the edible nutritional value of the local specialty tunbirds. According to the method, the local specialty tunn birds can obtain a wider market, and greater economic benefits and social benefits are obtained.

Description

Technical Field

[0001] The invention relates to the technical field of edible soup production, in particular to a Huangjingtun bird (pork) soup base and a preparation method thereof. Background Art

[0002] The Tun bird, scientifically known as the Muscovy duck, is a poultry endemic to Yangxin County, Hubei Province, and a nationally protected geographical indication. In recent years, the local government has continuously promoted the conservation and breeding of Tun bird species, standardized and large-scale breeding, and deep processing of its products. Through this chain of development, Tun bird meat has become a key pillar of the local economy. Its meat is delicious and nutritious, possessing both high edible and economic value.

[0003] As a high-quality food ingredient, the local specialty Tunniao requires very particular cooking methods. Conventional cooking methods may not perfectly reflect the taste and flavor of Tunniao meat, and may also affect the nutritional value of Tunniao meat.

[0004] Therefore, the purpose of the present invention is to disclose a method for making Huangjingtun bird soup and Huangjingtun bird soup ingredients made by the method. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a Huangjing Tunniao (pork) soup and a preparation method thereof, so as to perfectly show the taste and flavor of the local specialty Tunniao ingredients while better retaining their edible nutritional value.

[0006] The technical solution adopted by the present invention to solve the technical problem is: a Huangjingtun bird soup base, comprising the following ingredients in parts by weight: 190-210 servings of bird meat 380-420 parts of purified water 9-11 servings of Polygonatum odoratum tablets 4-5 slices of ginger 2.5 to 3.5 parts salt 0.8 to 1.1 parts of white sugar.

[0007] A method for preparing the Huangjingtun bird soup as described above comprises the following steps: a. Cutting and Cleaning: Kill the bird and cut into pieces. Soak in room temperature salt water and then rinse thoroughly with clean water. b. Stewing: Drain excess water from the washed bird pieces and place them in a clean, dry pot. Pour warm water over the bird pieces to cover them. Add salt, Polygonatum sibiricum slices, and ginger slices. Bring the water to a boil over high heat, then reduce heat and simmer for 3 hours. c. When ready: Add sugar to the pot, stir until melted, then turn off the heat and stop cooking. The Huangjingtun Bird Soup is now ready.

[0008] The present invention has the beneficial effects of providing a simple and easy method for preparing a Huangjing Tunniao soup base. The Huangjing Tunniao soup base produced by this method has a superior taste, perfectly reflecting the flavor of the local specialty Tunniao while retaining its nutritional value. The disclosure of the present invention can broaden the market prospects for the local specialty Tunniao, thereby achieving greater economic and social benefits. DETAILED DESCRIPTION

[0009] The present invention will be further described below with reference to several embodiments, which are only part of the present invention, not all of the embodiments. Example

[0010] Soak 750g of slaughtered and cut Tunniao meat in normal temperature salt water for cleaning, and then rinse with clean water at normal temperature; drain excess water from the surface of the washed Tunniao pieces, put them into a clean, dry pot, pour 1500g of warm boiled water into the pot, the water level covering the Tunniao pieces, and add 10g of salt, 25g of Polygonatum slices, and 12g of ginger slices. First, boil the water in the pot over high heat, and then simmer over low heat for 3 hours; add 4g of white sugar to the pot, melt and stir well, then turn off the heat and stop stewing. The Polygonatum Tunniao soup is ready. Example

[0011] Soak 1000g of slaughtered and cut Tunniao meat in normal temperature salt water for cleaning, and then rinse with clean water at normal temperature; drain excess water from the surface of the washed Tunniao pieces, put them into a clean, dry pot, pour 2000g of warm boiled water into the pot, with the water level covering the Tunniao pieces, and add 15g of salt, 35g of Polygonatum slices, and 17g of ginger slices. First, boil the water in the pot over high heat, and then simmer over low heat for 3 hours; add 5g of white sugar to the pot, melt and stir well, then turn off the heat and stop stewing. The Polygonatum Tunniao soup is ready. Example

[0012] Soak 1250g of slaughtered and cut Tunniao meat in normal temperature salt water for cleaning, and then rinse with clean water at normal temperature; drain excess water from the surface of the washed Tunniao pieces, put them into a clean, dry pot, pour 2500g of warm boiled water into the pot, the water level covering the Tunniao pieces, and at the same time put in 20g of salt, 50g of Polygonatum slices, and 20g of ginger slices. First, boil the water in the pot over high heat, and then simmer over low heat for 3 hours; add 6g of white sugar to the pot, melt and stir well, then turn off the heat and stop stewing. The Polygonatum Tunniao soup is ready.

[0013] The above embodiments are only used to illustrate the present invention, and are not intended to limit the protection of the present invention. Any non-substantial changes based on the essential solution of the present invention should fall within the scope of protection of the present invention.

Claims

1. A Huangjingtun bird soup base, characterized by: The composition comprises the following components in parts by weight: 190-210 servings of bird meat 380-420 parts of purified water 6-11 servings of Polygonatum sibiricum tablets 3-5 slices of ginger 2.5 to 3.5 parts salt 0.8 to 1.1 parts of white sugar.

2. A method for preparing the Huangjingtun bird soup as claimed in claim 1, characterized in that: The following steps are involved: a. Cutting and Cleaning: Kill the bird and cut into pieces. Soak in room temperature salt water and then rinse thoroughly with clean water. b. Stewing: Drain excess water from the washed bird pieces and place them in a clean, dry pot. Pour warm water over the bird pieces to cover them. Add salt, Polygonatum sibiricum slices, and ginger slices. Bring the water to a boil over high heat, then reduce heat and simmer for 3 hours. c. When ready: Add sugar to the pot, stir until melted, then turn off the heat and stop cooking. The Huangjingtun Bird Soup is now ready.