CN104473246A - Sport fatigue resistant ginseng and young pigeon soup and preparation method thereof - Google Patents
Sport fatigue resistant ginseng and young pigeon soup and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a sport fatigue resistant ginseng and young pigeon soup and a preparation method thereof and belongs to the field of a food processing technology. The soup provided by the invention comprises the following components, by weight, 80-120 parts of ginseng juice, 80-120 parts of chicken soup, 20-50 parts of pigeon meat, 0.001-0.005 part of salt, 0.1-0.5 part of monosodium glutamate and 0.001-0.005 part of white pepper powder. The preparation method comprises steps of pretreatment, treatment of ginseng, juice blending, cooling, packaging, sterilization and the like. The product is fresh, delicious and mellow. The soup is fragrant, pleasant and tasty, has good mouthfeel, has high nutritional and health-care effects, has sport fatigue resistance for people with high physical labor and exercise intensity, and is a nutritional nourishing dish in daily life.
Description
Technical field
The present invention relates to young pigeon soup of a kind of ginseng and preparation method thereof, be specifically related to a kind of young pigeon soup of ginseng with resisting kinetic fatigue effect and preparation method thereof and belong to food processing technology field.
Background technology
Tired also known as tired, be a kind of subjective uncomfortable sensation.But objectively under equal conditions, can be lost it and completes the normal activity or ability to work be originally engaged in, the temporarily-depressed phenomenon of body function.Exercise induced fatigue is the phenomenon that tissue, the even whole body ability to work of organ caused by motility stimulates temporarily decline.Exercise induced fatigue causes metabolic imbalance and the medical problem of body, tool following points feature: degradation under the fatigue of central nervous system, immunologic function decline, neuroendocrine function suppression, hemopoietic system function inhibitio, body anti-peroxidation ability.Exercise induced fatigue research existing over one hundred year history so far, and as of a great variety in functional beverage, functional biscuit etc. and the sales volume of resisting kinetic fatigue product on market can be in any more.Chinese herbal medicine is the culture rarity of the Chinese nation of China, along with modern science is to the continuous research of Chinese herbal medicine, find that plurality of Chinese has good effect to enhancing body fatigue resistance system, in recent ten years, the research of Traditional Chinese Medicine Anti exercise induced fatigue achieves impressive progress, also develops corresponding product simultaneously.But its product mostly is and extracts its functional component and add in other food, utilize the Chinese medicine with antifatigue effect to arrange in pairs or groups other food materials, prepare the rational meals meal of nutrition and also rarely have report.
Ginseng is traditional qi-restoratives key medicine, have strengthen the body resistance to consolidate the constitution, effect of tonifying primordial Qi.Experiment shows that the antioxidation of ginseng is one of reason improving fatigue resistance.Ginsenoside can extend human body run duration, improves SOD in body blood active, makes cardiovascular system be in hyperkinetic state, have the effect of anti-sports type fatigue.The high nutritive value of pigeon is famous and precious delicious food, is again excellent tonic product.The protein content of dove meat is more than 15%, and digestibility can reach 97%.In addition, the elements such as the calcium contained by dove meat, iron, copper and vitamin A, B, E etc. are high than chicken, fish, beef or mutton content.Dove meat is high protein, low-fat food, has the essential amino acid of many human bodies in contained protein, and the fat content of dove meat is only 0.73%, lower than other meat.Dove meat also has certain health-care efficacy, can prevent and treat various diseases, and traditional Chinese medicine thinks that dove meat has that tonifying liver strengthens kidney, blood-enrich, clearing heat and detoxicating, the effect such as promote the production of body fluid to quench thirst.Present medical science is thought: dove meat strengthens body kidney tonifying, life vigor, brain tonic benefit god, and improve memory, reduce blood pressure, adjustment blood sugar for human body, skin maintenance, the pure white delicacy of skin, promotes longevity.
CN201110404224.5 discloses the preparation method in a kind of seed ginseng seed of Job's tears mixture and ginseng coil seed lake; CN201110202873.7 discloses a kind of ginseng golden tea, makes primarily of corn and ginseng; CN201210390048.9 discloses a kind of ginseng drinks, and it is, after ginseng is extracted processing, mix other nutritional labelings and form.But no-trump ginseng is applied in resisting kinetic fatigue diet in prior art.And the edible of ginseng mostly is direct for ginseng boiling at present.And ginseng is made after ginseng juice mixes with chicken soup clear soup to add dove meat and condiment boiling again by the present invention, the obtained young pigeon soup set meal of ginseng with resisting kinetic fatigue, make the maximization of utility of raw material, there is higher nutritional health function, not only to manual labor and the large personnel of exercise intensity, there is antifatigue effect, and be the nutritious tonifying dish in daily life.
Summary of the invention
The object of the present invention is to provide the young pigeon soup of the ginseng of this exercise induced fatigue anti-, primary raw material is ginseng and dove meat, is arranged in pairs or groups mutually by qi-restoratives key medicine ginseng with the dove meat of dietotherapeutic, delicious flavour, be applicable to the diet of tired personage, be specially adapted to post exercise crowd; Meanwhile, preparation is simple, is applicable to the large-scale production on producing, economic benefits.
In order to solve the problem, the technical solution adopted in the present invention is:
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
80 ~ 120 parts, ginseng juice, 80 ~ 120 parts, chicken soup soup juice, dove meat 20 ~ 50 parts, salt 0.001 ~ 0.005 part, monosodium glutamate 0.1 ~ 0.5 part, white pepper powder 0.001 ~ 0.005 part;
80 ~ 100 parts, ginseng juice, 80 ~ 100 parts, chicken soup soup juice, dove meat 20 ~ 30 parts, salt 0.003 ~ 0.005 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part;
110 ~ 120 parts, ginseng juice, 110 ~ 120 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.003 ~ 0.005 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part;
80 ~ 110 parts, ginseng juice, 80 ~ 110 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.001 ~ 0.003 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part;
95 ~ 115 parts, ginseng juice, 95 ~ 115 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.001 ~ 0.003 part, monosodium glutamate 0.1 ~ 0.3 part, white pepper powder 0.001 ~ 0.003 part;
80 parts, ginseng juice, 80 parts, chicken soup soup juice, dove meat 50 parts, salt 0.001 part, monosodium glutamate 0.3 part, white pepper powder 0.003 part; 115 parts, ginseng juice, 955 parts, chicken soup soup juice, dove meat 50 parts, salt 0.003 part, monosodium glutamate 0.1 part, white pepper powder 0.003 part.
Another object of the present invention is to the preparation method that the young pigeon soup of a kind of ginseng is provided, comprise the following steps:
Technological process is as Fig. 1:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1 ~ 5min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 40 ~ 1: 60, under normal temperature condition, soak 30 ~ 60min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize system 10 ~ 30min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 ~ 30 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50 ~ 80min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 30 ~ 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 120 ~ 125 DEG C of sterilizing 15 ~ 30min.
A preparation method for the young pigeon soup of ginseng, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 2min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 50, under normal temperature condition, soak 30min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 25min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 35min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 121 ~ 121 DEG C of sterilizing 15 ~ 30min.
The present invention relative to the beneficial effect of prior art is:
The product color of gained of the present invention is salubrious, and the fresh fragrance of soup juice is beautiful, mellow, soup juice pleasant aroma, and tasty and refreshing, mouthfeel is good; Ginseng is made after ginseng juice mixes with chicken soup clear soup and is added dove meat and condiment boiling again by the present invention, the obtained young pigeon soup set meal of ginseng with resisting kinetic fatigue, make the maximization of utility of raw material, there is higher nutritional health function, not only to manual labor and the large personnel of exercise intensity, there is antifatigue effect, and be the nutritious tonifying dish in daily life.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
80 parts, ginseng juice, 80 parts, chicken soup soup juice, dove meat 50 parts, salt 0.001 part, monosodium glutamate 0.3 part, white pepper powder 0.003 part.
Its preparation method, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 5min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 60, under normal temperature condition, soak 60min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 30min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 30 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 125 DEG C of sterilizing 15min.
Embodiment 2
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
115 parts, ginseng juice, 955 parts, chicken soup soup juice, dove meat 50 parts, salt 0.003 part, monosodium glutamate 0.1 part, white pepper powder 0.003 part.
Its preparation method, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 60, under normal temperature condition, soak 60min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 30min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 30 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 120 DEG C of sterilizing 30min.
Embodiment 3
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
110 parts, ginseng juice, 120 parts, chicken soup soup juice, dove meat 30 parts, salt 0.005 part, monosodium glutamate 0.3 part, white pepper powder 0.005 part.
Its preparation method, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 40, under normal temperature condition, soak 50min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 20min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 30 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 125 DEG C of sterilizing 20min.
Embodiment 4
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
100 parts, ginseng juice, 80 parts, chicken soup soup juice, dove meat 30 parts, salt 0.003 part, monosodium glutamate 0.5 part, white pepper powder 0.003 part.
Its preparation method, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 40, under normal temperature condition, soak 50min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 20min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 80min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 125 DEG C of sterilizing 15min.
Embodiment 5
The young pigeon soup of a kind of ginseng, is made up of following weight portion:
120 parts, ginseng juice, 120 parts, chicken soup soup juice, dove meat 20 parts, salt 0.001 part, monosodium glutamate 0.5 part, white pepper powder 0.001 part.
Its preparation method, comprises the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 40, under normal temperature condition, soak 50min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 20min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 80min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 120 DEG C of sterilizing 30min.
Claims (9)
1. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
80 ~ 120 parts, ginseng juice, 80 ~ 120 parts, chicken soup soup juice, dove meat 20 ~ 50 parts, salt 0.001 ~ 0.005 part, monosodium glutamate 0.1 ~ 0.5 part, white pepper powder 0.001 ~ 0.005 part.
2. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
80 ~ 100 parts, ginseng juice, 80 ~ 100 parts, chicken soup soup juice, dove meat 20 ~ 30 parts, salt 0.003 ~ 0.005 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part.
3. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
110 ~ 120 parts, ginseng juice, 110 ~ 120 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.003 ~ 0.005 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part.
4. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
80 ~ 110 parts, ginseng juice, 80 ~ 110 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.001 ~ 0.003 part, monosodium glutamate 0.3 ~ 0.5 part, white pepper powder 0.003 ~ 0.005 part.
5. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
95 ~ 115 parts, ginseng juice, 95 ~ 115 parts, chicken soup soup juice, dove meat 30 ~ 50 parts, salt 0.001 ~ 0.003 part, monosodium glutamate 0.1 ~ 0.3 part, white pepper powder 0.001 ~ 0.003 part.
6. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
80 parts, ginseng juice, 80 parts, chicken soup soup juice, dove meat 50 parts, salt 0.001 part, monosodium glutamate 0.3 part, white pepper powder 0.003 part.
7. the young pigeon soup of ginseng, is characterized in that: be made up of following weight portion:
115 parts, ginseng juice, 955 parts, chicken soup soup juice, dove meat 50 parts, salt 0.003 part, monosodium glutamate 0.1 part, white pepper powder 0.003 part.
8. the preparation method of the young pigeon soup of a kind of ginseng as described in claim 1-7, is characterized in that: comprise the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 1 ~ 5min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 40 ~ 1: 60, under normal temperature condition, soak 30 ~ 60min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize system 10 ~ 30min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 ~ 30 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50 ~ 80min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 30 ~ 60min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 120 ~ 125 DEG C of sterilizing 15 ~ 30min.
9. the preparation method of the young pigeon soup of a kind of ginseng as described in claim 1-7, is characterized in that: comprise the following steps:
A. pigeon pre-treatment
(1) pigeon process: select the fresh pigeon that sanitary standard is qualified, should thaw if freeze product, removes the residual hair in pigeon surface, takes out internal organ, wash, be then cut into small pieces according to making requirement;
(2) rinsing: meat for the dove after stripping and slicing clear water is soaked, the dirt and rinsing is dehematized;
(3) blanching: dove cube meat is put into boiling water pot blanching, keep slight boiling condition, blanching 2min, then pulls out with cold water excessively cool, draining, for subsequent use;
B. ginseng process
(1) ginseng soaks: clear water ginseng being added proper proportion, and the ratio that people participates in water is 1: 50, under normal temperature condition, soak 30min;
(2) steam: by the ginseng after immersion together with preservative film in immersion water seal, put into steam copper mesopodium decatize 25min;
(3) leaching juice is crossed: taken out by the ginseng steamed, remove preservative film, obtain ginseng concoction with stainless steel detailed catalogue screen filtration, for subsequent use;
C. juice is adjusted
(1) clear soup preparation: the old chicken choosing for 24 monthly ages goes useless cleaning, and cut into large slices, put into stainless steel cask, add suitable water, big fire is boiled, turn low baking temperature heating and keep slight boiling condition, heating 50min, filters and removes chicken slag, obtained clear soup;
(2) boiling, tune juice: according to recipe requirements, mixed by ginseng juice with clear soup, put into the dove meat after blanching, boiling 35min, adds condiment, stirs;
D. cool, pack and treat that soup juice temperature is down to less than 15 DEG C, pack according to packing instructions;
E. sterilizing 121 ~ 121 DEG C of sterilizing 15 ~ 30min.
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| CN201410190553.8A CN104473246A (en) | 2014-05-06 | 2014-05-06 | Sport fatigue resistant ginseng and young pigeon soup and preparation method thereof |
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| CN201410190553.8A CN104473246A (en) | 2014-05-06 | 2014-05-06 | Sport fatigue resistant ginseng and young pigeon soup and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107087760A (en) * | 2017-04-26 | 2017-08-25 | 安徽省好再来食品有限公司 | With the pigeon meat preparation method for preventing and treating artery sclerosis effect |
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