A health-care medicinal rice line soup base and a preparation method and application thereof

Abstract

The present application relates to the technical field of food processing, and particularly relates to a health-care medicinal rice noodle soup base, a preparation method and application thereof. The health-care medicinal rice noodle soup base comprises the following components in parts by mass: water 80-120 parts, chicken leg 10-20 parts, pig bone 5-10 parts, ginger 15-25 parts, yam 3-8 parts, angelica 3-6 parts, radix astragali 0.1-0.5 parts, gastrodia 0.1-0.5 parts, longan meat 0.2-0.5 parts, cordyceps flower 0.5-1.2 parts, Chinese wolfberry 0.5-1 part, and seasoning 5-12 parts. The health-care medicinal soup base prepared according to the present application contains rich protein, calcium and polysaccharide, and low content of fat, which conforms to the health habits of the present age and provides a basis for the development of rice noodle soup base.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a health-preserving medicinal rice noodle soup base, its preparation method, and its application. Background Technology

[0002] Rice noodles are a traditional staple food, known for their smooth texture and convenient consumption. The broth is the core of rice noodles' flavor and nutritional value. Traditional rice noodle broths are often simply made with water, bone broth, salt, chicken essence, and MSG, resulting in a lack of nutritional variety, insufficient flavor complexity, and no health benefits, making it difficult to meet consumers' complex needs for health, wellness, and deliciousness.

[0003] Currently, commercially available medicinal soup bases generally suffer from defects such as unreasonable ingredient combinations, rough processing, poor taste, and inability to be produced in a standardized manner. Therefore, this invention provides a rice noodle soup base with a scientifically formulated recipe, stable processing, and a combination of health benefits and flavor. Summary of the Invention

[0004] The purpose of this invention is to provide a rice noodle soup base that is fresh, fragrant, rich, nutritionally balanced, and has health benefits, specifically involving a health-preserving medicinal rice noodle soup base, its preparation method, and its application.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a health-preserving medicinal rice noodle soup base, comprising the following components in parts by weight: 80-120 parts water, 10-20 parts chicken legs, 5-10 parts pork bones, 15-25 parts ginger, 3-8 parts yam, 3-6 parts angelica, 0.1-0.5 parts astragalus, 0.1-0.5 parts gastrodia, 0.2-0.5 parts longan pulp, 0.5-1.2 parts cordyceps flower, 0.5-1 part goji berries, and 5-12 parts seasonings.

[0006] Preferably, the components include the following parts by mass: Water 90-110 parts, chicken legs 12-18 parts, pork bones 6-9 parts, ginger 18-22 parts, yam 4-7 parts, angelica 4-5 parts, astragalus 0.2-0.4 parts, gastrodia elata 0.2-0.4 parts, longan pulp 0.3-0.4 parts, cordyceps flower 0.7-1.0 parts, goji berries 0.6-0.9 parts, seasonings 7-10 parts.

[0007] Preferably, the components include the following parts by mass: 100 parts water, 15 parts chicken legs, 8 parts pork bones, 20 parts ginger, 5.5 parts yam, 5 parts angelica, 0.3 parts astragalus, 0.3 parts gastrodia, 0.35 parts longan pulp, 0.85 parts cordyceps flower, 0.75 parts goji berries, and 8.5 parts seasonings.

[0008] Preferably, the seasoning comprises the following components in the indicated weight ratios: Salt: Bone broth powder: Chicken essence: Shaoxing wine: White sugar in a ratio of 1~3: 1~5: 1~3: 1~3: 0.1~0.5.

[0009] This invention also provides a method for preparing a medicinal rice noodle soup base, comprising the following steps: (1) Weigh each component according to the stated mass fractions; (2) Wash the chicken legs and pork bones and blanch them to obtain the processed chicken legs and processed pork bones; (3) Mix the processed chicken legs, processed pork bones with ginger, yam, angelica, astragalus, gastrodia, longan pulp, cordyceps flower and wolfberry, add water, bring to a boil, then simmer for 2.5 to 3.5 hours to obtain the main soup ingredients; (4) Add seasonings to the main soup base to obtain mixture 1; grind mixture 1 to 150-200 mesh to obtain mixture 2; (5) Filter the mixture 2 and take the filtrate to obtain the health-preserving medicinal rice noodle soup base.

[0010] Preferably, the filtration is a 4-6 layer gauze filtration.

[0011] The present invention also provides the application of the aforementioned health-preserving medicinal rice noodle soup base in the preparation of high-protein, low-fat health foods.

[0012] The present invention also provides the application of the health-preserving medicinal rice noodle soup base prepared by the above preparation method in the preparation of high-protein, low-fat health food.

[0013] Beneficial effects

[0014] (1) This invention uses chicken legs and pork bones to provide a rich bone aroma, ginger to remove fishy smell and dispel cold, and is combined with yam, angelica, astragalus, gastrodia, longan pulp, cordyceps flower and wolfberry, which are both food and medicine, to achieve the effects of invigorating qi and nourishing blood, strengthening the spleen and calming the mind, nourishing yin and replenishing deficiency, nourishing the liver and protecting the kidneys, and enhancing physical fitness. In addition, the soup base of this invention has no Chinese medicine taste, realizing a dual experience of deliciousness and health.

[0015] (2) The present invention obtains a delicate, smooth, non-greasy, and non-bitter soup through boiling, grinding and filtering processes. The preparation process of the present invention is simple and suitable for industrial production.

[0016] (3) The health-preserving medicinal rice noodle soup base of the present invention contains no artificial flavors, colorings, or preservatives, and is made of natural ingredients, which is in line with the modern trend of healthy eating.

[0017] (4) The health-preserving medicinal rice noodle soup base prepared by this invention has a high sensory score, is rich in protein, calcium and polysaccharides, and low in fat. Sufficient protein can supplement the body's essential amino acids, enhance nutritional supply, and improve edible value; rich calcium content can assist in calcium supplementation and strengthen the soup base's nutrition; rich polysaccharide content can improve the body's immunity; low fat content will make the soup base taste refreshing and not greasy, and long-term consumption is not burdensome, which is in line with the trend of low-fat healthy diet. Detailed Implementation

[0018] The following detailed description of the solutions provided by the present invention, in conjunction with the embodiments, should not be construed as limiting the scope of protection of the present invention.

[0019] The bone broth powder used in this embodiment of the invention was purchased from Qingdao Qianxiang Huiyuan Food Co., Ltd.

[0020] Example 1

[0021] Prepare 1.5kg chicken legs, 0.8kg pork bones, 1.5kg ginger, 0.5kg yam, 0.6kg angelica, 0.03kg astragalus, 0.05kg gastrodia, 0.02kg longan pulp, 0.08kg cordyceps flower, 0.06kg goji berries, and 10kg purified water.

[0022] Wash the chicken legs and pork bones, blanch them to remove blood and dirt, and you will get the processed chicken legs and processed pork bones.

[0023] Wash the ginger, yam, and gastrodia elata. Slice the ginger and cut the yam and gastrodia elata into chunks. Set aside.

[0024] Wash the angelica, astragalus, cordyceps flower and goji berries thoroughly and set aside.

[0025] Place the processed chicken legs, processed pork bones, ginger, yam chunks, angelica, astragalus, gastrodia chunks, longan pulp, cordyceps flowers, and goji berries in a pot, add purified water, bring to a boil over high heat, then simmer over low heat for 3 hours to obtain the main soup base.

[0026] Mix 0.2 kg of edible salt, 0.2 kg of concentrated bone broth powder, 0.1 kg of chicken bouillon, 0.3 kg of Shaoxing wine and 0.03 kg of white sugar to obtain the seasoning.

[0027] Add the seasonings to the main soup base before turning off the heat, mix well to obtain mixture 1. Grind mixture 1 in a rubber mill to 200 mesh to obtain mixture 2. Filter mixture 2 through 5 layers of gauze, and collect the filtrate to obtain the health-preserving medicinal rice noodle soup base.

[0028] Example 2

[0029] Prepare 2kg of chicken legs, 0.5kg of pork bones, 2.5kg of ginger, 0.3kg of yam, 0.4kg of angelica, 0.05kg of astragalus, 0.03kg of gastrodia, 0.03kg of longan pulp, 0.12kg of cordyceps flower, 0.05kg of wolfberry, and 12kg of purified water.

[0030] Wash the chicken legs and pork bones, blanch them to remove blood and dirt, and you will get the processed chicken legs and processed pork bones.

[0031] Wash the ginger, yam, and gastrodia elata. Slice the ginger and cut the yam and gastrodia elata into chunks. Set aside.

[0032] Wash the angelica, astragalus, cordyceps flower and goji berries thoroughly and set aside.

[0033] Place the processed chicken legs, processed pork bones, ginger, yam chunks, angelica, astragalus, gastrodia chunks, longan pulp, cordyceps flowers, and goji berries in a pot, add purified water, bring to a boil over high heat, then simmer over low heat for 3.5 hours to obtain the main soup base.

[0034] Mix 0.3 kg of edible salt, 0.5 kg of concentrated bone broth powder, 0.1 kg of chicken essence, 0.2 kg of Shaoxing wine and 0.01 kg of white sugar to obtain the seasoning.

[0035] Add the seasonings to the main soup base before turning off the heat, mix well to obtain mixture 1. Grind mixture 1 in a rubber mill to 150 mesh to obtain mixture 2. Filter mixture 2 through 5 layers of gauze, and collect the filtrate to obtain the health-preserving medicinal rice noodle soup base.

[0036] Example 3

[0037] Prepare 1kg of chicken legs, 1kg of pork bones, 2kg of ginger, 0.8kg of yam, 0.3kg of angelica, 0.01kg of astragalus, 0.01kg of gastrodia, 0.05kg of longan pulp, 0.05kg of cordyceps flower, 0.1kg of goji berries, and 8kg of purified water.

[0038] Wash the chicken legs and pork bones, blanch them to remove blood and dirt, and you will get the processed chicken legs and processed pork bones.

[0039] Wash the ginger, yam, and gastrodia elata. Slice the ginger and cut the yam and gastrodia elata into chunks. Set aside.

[0040] Wash the angelica, astragalus, cordyceps flower and goji berries thoroughly and set aside.

[0041] Place the processed chicken legs, processed pork bones, ginger, yam chunks, angelica, astragalus, gastrodia chunks, longan pulp, cordyceps flowers, and goji berries in a pot, add purified water, bring to a boil over high heat, then simmer over low heat for 2.5 hours to obtain the main soup base.

[0042] Mix 0.1 kg of edible salt, 0.1 kg of concentrated bone broth powder, 0.3 kg of chicken bouillon, 0.2 kg of Shaoxing wine and 0.02 kg of white sugar to obtain the seasoning.

[0043] Add the seasonings to the main soup base before turning off the heat, mix well to obtain mixture 1. Grind mixture 1 in a rubber mill to 200 mesh to obtain mixture 2. Filter mixture 2 through 5 layers of gauze, and collect the filtrate to obtain the health-preserving medicinal rice noodle soup base.

[0044] Comparative Example 1

[0045] Weigh out 0.6 kg of Angelica sinensis, 2.25 kg of old ginger, 1.5 kg of chicken, 0.5 kg of pork fat, 0.5 kg of yam, 0.02 kg of Codonopsis pilosula, 0.02 kg of Astragalus membranaceus, 0.02 kg of Gastrodia elata, and 0.02 kg of Adenophora stricta. Wash them thoroughly, then cut them into small, evenly sized pieces. Add them to a pot, add 10 kg of water, bring to a boil over high heat, then reduce to a simmer and cook for 3 hours to obtain a thick broth. Set aside.

[0046] Add 0.5 kg of seafood powder, 0.5 kg of pork bone broth powder, 0.3 kg of chicken powder, 0.3 kg of chicken essence, 0.2 kg of monosodium glutamate, 0.3 kg of salt and 0.2 kg of cooking wine in that order by weight. Mix with the main ingredient broth and stir for 15 minutes. Then pour into a mortar and pestle and grind to 200 mesh to obtain the mixture.

[0047] The mixture was filtered through 5 layers of gauze, and the filtrate was collected to obtain the medicinal rice noodle soup base.

[0048] Experimental Example 1

[0049] The medicinal rice noodle soup bases from Examples 1-3 and Comparative Example 1 were used. The protein content of each soup base was determined using the Kjeldahl method, the fat content using Soxhlet extraction, the carbohydrate content using the difference method, the polysaccharide content using the phenol-sulfuric acid method, the sodium content using flame atomic absorption spectrometry, the calcium content using atomic absorption spectrophotometry, and the phosphorus content using molybdenum blue spectrophotometry. The results are shown in Table 1.

[0050] Table 1. Nutritional components of different rice noodle medicinal soup bases

[0051] Table 1 shows that the protein, polysaccharide, and calcium content of the health-preserving medicinal rice noodle soup bases prepared in Examples 1-3 are higher than those in Comparative Example 1, while the fat content is lower. This indicates that the health-preserving medicinal rice noodle soup bases prepared in Examples 1-3 are rich in protein, low in fat, and high in calcium, providing balanced nutrition, a healthy low-fat diet, and supplementary calcium intake.

[0052] Experiment Example 2

[0053] Ten trained professional tasters conducted sensory evaluations of the rice noodle medicinal soup bases from Examples 1-3 and Comparative Example 1. The average score was used to obtain the evaluation results.

[0054] The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3.

[0055] Table 2 Evaluation Criteria

[0056] Table 3 Evaluation Results

[0057] Table 3 shows that the scores of the health-preserving medicinal rice noodle soup bases prepared in Examples 1-3 are higher than those in Comparative Example 1, indicating that Examples 1-3 of the present invention can prepare health-preserving medicinal rice noodle soup bases with excellent sensory properties.

[0058] As can be seen from the above embodiments, the present invention provides a health-preserving medicinal rice noodle soup base, its preparation method, and its application. The present invention uses chicken legs and pork bones to provide a rich bone aroma, ginger to remove fishy odors and dispel cold, and combines it with medicinal and edible ingredients such as yam, angelica, astragalus, gastrodia, longan pulp, cordyceps flower, and goji berries to achieve the effects of invigorating qi and blood, strengthening the spleen and calming the mind, nourishing yin and replenishing deficiency, nourishing the liver and protecting the kidneys, and enhancing physical fitness. Furthermore, the health-preserving medicinal rice noodle soup base of the present invention has no medicinal taste, achieving a dual experience of deliciousness and health benefits. The health-preserving medicinal rice noodle soup base of the present invention contains rich protein and calcium, and low fat content, conforming to contemporary health habits and providing a basis for the development of rice noodle soup bases.

[0059] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A health-preserving medicinal rice noodle soup base, characterized in that, The components include the following parts by mass: 80-120 parts water, 10-20 parts chicken legs, 5-10 parts pork bones, 15-25 parts ginger, 3-8 parts yam, 3-6 parts angelica, 0.1-0.5 parts astragalus, 0.1-0.5 parts gastrodia, 0.2-0.5 parts longan pulp, 0.5-1.2 parts cordyceps flower, 0.5-1 part goji berries, and 5-12 parts seasonings.

2. The health-preserving medicinal rice noodle soup base according to claim 1, characterized in that, The components include the following parts by mass: Water 90-110 parts, chicken legs 12-18 parts, pork bones 6-9 parts, ginger 18-22 parts, yam 4-7 parts, angelica 4-5 parts, astragalus 0.2-0.4 parts, gastrodia elata 0.2-0.4 parts, longan pulp 0.3-0.4 parts, cordyceps flower 0.7-1.0 parts, goji berries 0.6-0.9 parts, seasonings 7-10 parts.

3. The health-preserving medicinal rice noodle soup base according to claim 1, characterized in that, The components include the following parts by mass: 100 parts water, 15 parts chicken legs, 8 parts pork bones, 20 parts ginger, 5.5 parts yam, 5 parts angelica, 0.3 parts astragalus, 0.3 parts gastrodia, 0.35 parts longan pulp, 0.85 parts cordyceps flower, 0.75 parts goji berries, and 8.5 parts seasonings.

4. The health-preserving medicinal rice noodle soup base according to any one of claims 1 to 3, characterized in that, The seasoning comprises the following components in the indicated weight ratios: Salt: Bone broth powder: Chicken essence: Shaoxing wine: White sugar in a ratio of 1~3: 1~5: 1~3: 1~3: 0.1~0.

5.

5. A method for preparing a medicinal rice noodle soup base, characterized in that, Includes the following steps: (1) Weigh each component according to the mass fractions specified in any one of claims 1 to 4; (2) Wash the chicken legs and pork bones and blanch them to obtain the processed chicken legs and processed pork bones; (3) Mix the processed chicken legs, processed pork bones with ginger, yam, angelica, astragalus, gastrodia, longan pulp, cordyceps flower and wolfberry, add water, bring to a boil, then simmer for 2.5 to 3.5 hours to obtain the main soup ingredients; (4) Add seasonings to the main soup base to obtain mixture 1; grind mixture 1 to 150-200 mesh to obtain mixture 2; (5) Filter the mixture 2 and take the filtrate to obtain the health-preserving medicinal rice noodle soup base.

6. The preparation method according to claim 4, characterized in that, The filtration process involves 4 to 6 layers of gauze.

7. The application of the health-preserving medicinal rice noodle soup base according to any one of claims 1 to 4 in the preparation of high-protein, low-fat health food.

8. The application of the health-preserving medicinal rice noodle soup base prepared by the preparation method according to any one of claims 5 to 6 in the preparation of high-protein, low-fat health foods.

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