CN107853593A - 一种松露汤及其制备方法 - Google Patents
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- 241000609666 Tuber aestivum Species 0.000 title claims abstract description 65
- 235000014347 soups Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000272814 Anser sp. Species 0.000 claims abstract description 13
- 241000190354 Dobinea delavayi Species 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 241000608174 Gymnadenia Species 0.000 claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000009472 formulation Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000013547 stew Nutrition 0.000 description 3
- 235000005638 Austrian pine Nutrition 0.000 description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 2
- 235000008565 Pinus banksiana Nutrition 0.000 description 2
- 244000019397 Pinus jeffreyi Species 0.000 description 2
- 235000013264 Pinus jeffreyi Nutrition 0.000 description 2
- 235000008578 Pinus strobus Nutrition 0.000 description 2
- 235000008585 Pinus thunbergii Nutrition 0.000 description 2
- 235000014030 Podocarpus spicatus Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
本发明公开一种松露汤及其制备方法,属于食品加工技术领域。该松露汤由下列重量份的原料制成:鲜松露100‑300g、猪胸叉骨400‑600g、土鸡1250‑1750g、土鹅2750‑3850g、羊角天麻5‑20g、手掌参5‑20g、水9.02‑32.7kg。取松露洗净后切片备用,再按重量份别称取其它原料熬制成高汤,过滤去渣后,加入松露片煮沸,分装即可。本发明经科学配方,将松露的有效成分与其他食材的营养成分充分融合,具有天然滋养、增强免疫力、抗衰老、补肾抗疲劳等功效,制备方法简单、食用方便,可满足广大消费者的养生保健需求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种松露汤及其制备方法。
背景技术
在东方,一代又一代的口碑传承让冬虫夏草尊享“滋补调理之王”;在西方,古希腊与古罗马时代的地中海人已知道黑松露具有增添生命活力的神奇作用。中国人享用虫草的滋养有数百年,而欧洲人吃松露已足足吃了两千年。由于文化的融合,今天中国人对黑松露有了认识和了解,开始制作和研发松露食品。
在中国人的膳食中,许多食物既是食品,也是药物,故古人早就有“医食同源、药食同根”之说。药膳汤煲有治疗疾病、养生保健的作用,同时也可以用于美容减肥等。现在的社会,人们越来越注重养生,所以药膳汤煲也越来越受到大家的喜爱。
目前,并未发现将松露和中国传统的药膳汤煲结合的烹饪方法,对此,研制一款松露汤有较大的市场潜力。
发明内容
本发明要解决的技术问题是针对现有松露汤的不足,提出一种松露汤及其制备方法,制备方法简单、营养滋补,填补现有市场的不足。
为解决上述技术问题,本发明提供一种松露汤,所述松露汤由下列重量份的原料制成:鲜松露100-300g、猪胸叉骨400-600g、土鸡1250-1750g、土鹅2750-3850g、羊角天麻5-20g、手掌参5-20g、水9.02-32.7kg。
本发明松露汤的制备方法的具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片2.5-5g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量2-5倍的水,煮滚后去沫,继续小火煲煮3-5小时,加入适量食用盐,再煮5-10min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸1-3 min后,按每份80-120ml分装,每份中含2-3片松露片,即得到松露汤成品。
本发明为汤剂,可袋装或罐装,开封后加热即可直接食用。
本发明经科学配方,将松露的有效成分与其他食材的营养成分充分融合,具有天然滋养、增强免疫力、抗衰老、补肾抗疲劳等功效,制备方法简单、食用方便,可满足广大消费者的养生保健需求。
具体实施方式
下面对本发明的具体实施方式作进一步详尽描述。实施例中未注明的技术或产品,均为现有技术或可以通过购买获得的常规产品。
实施例1:本松露汤由下列重量份的原料制成:鲜松露200g、猪胸叉骨500g、土鸡1550g、土鹅3050g、羊角天麻15g、手掌参10g、水21.3kg。
本发明松露汤的制备方法的具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片4g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量4倍(21.3kg)的水,煮滚后去沫,继续小火煲煮4小时,加入适量食用盐,再煮8min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸2 min后,按每份100ml分装(罐装),每份中含2片松露片,即得到松露汤成品,开封后加热即可食用。
实施例2:本松露汤由下列重量份的原料制成:鲜松露100g、猪胸叉骨400g、土鸡1250g、土鹅2750g、羊角天麻5g、手掌参5g、水9.02kg。
本发明松露汤的制备方法的具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片2.5g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量2倍(9.02kg)的水,煮滚后去沫,继续小火煲煮3小时,加入适量食用盐,再煮5min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸1 min后,按每份80ml分装(袋装),每份中含2片松露片,即得到松露汤成品,开封后加热即可食用。
实施例3:本松露汤由下列重量份的原料制成:鲜松露300g、猪胸叉骨600g、土鸡1750g、土鹅3850g、羊角天麻20g、手掌参20g、水32.7kg。
本发明松露汤的制备方法的具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片5g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量5倍(32.7kg)的水,煮滚后去沫,继续小火煲煮5小时,加入适量食用盐,再煮10min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸3 min后,按每份120ml分装,每份中含3片松露片,即得到松露汤成品。
本发明为汤剂,可袋装或罐装,开封后加热即可直接食用。
实施例4:本松露汤由下列重量份的原料制成:鲜松露150g、猪胸叉骨550g、土鸡1550g、土鹅2950g、羊角天麻12g、手掌参8g、水15.66kg。
本发明松露汤的制备方法的具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片3g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量3倍(15.66kg)的水,煮滚后去沫,继续小火煲煮4.5小时,加入适量食用盐,再煮6min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸1.5 min后,按每份110ml分装(罐装),每份中含3片松露片,即得到松露汤成品,开封后加热即可食用。
上面对本发明的技术内容作了说明,但本发明的保护范围并不限于所述内容,在本领域的普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下对本发明的技术内容做出各种变化,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (2)
1.一种松露汤,其特征在于:所述松露汤由下列重量份的原料制成:鲜松露100-300g、猪胸叉骨400-600g、土鸡1250-1750g、土鹅2750-3850g、羊角天麻5-20g、手掌参5-20g、水9.02-32.7kg。
2.一种权利要求1所述的松露汤的制备方法,其特征在于:具体制备步骤如下:
(1)原料预处理:取鲜松露,清理洗净,按每片2.5-5g切片,备用;
(2)熬制高汤:分别按配方重量份取猪胸叉骨、土鸡、土鹅、羊角天麻、手掌参原料,混合均匀后,加入混合原料重量2-5倍的水,煮滚后去沫,继续小火煲煮3-5小时,加入适量食用盐,再煮5-10min,过滤去渣,得到高汤;
(3)制备松露汤:按配方重量份取步骤(1)制备的松露片,加入步骤(2)所得高汤中,煮沸1-3 min后,按每份80-120ml分装,每份中含2-3片松露片,即得到松露汤成品。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1593240A (zh) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | 野山菌汤及其制备方法 |
CN101972012A (zh) * | 2010-08-17 | 2011-02-16 | 中华全国供销合作总社南京野生植物综合利用研究院 | 一种野山菌汤及其制作方法 |
CN103549407A (zh) * | 2013-11-14 | 2014-02-05 | 攀枝花学院 | 块菌微胶囊及其制备方法和应用 |
CN104544360A (zh) * | 2015-01-20 | 2015-04-29 | 徐金伟 | 一种草原野菌汤及其制作方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1593240A (zh) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | 野山菌汤及其制备方法 |
CN101972012A (zh) * | 2010-08-17 | 2011-02-16 | 中华全国供销合作总社南京野生植物综合利用研究院 | 一种野山菌汤及其制作方法 |
CN103549407A (zh) * | 2013-11-14 | 2014-02-05 | 攀枝花学院 | 块菌微胶囊及其制备方法和应用 |
CN104544360A (zh) * | 2015-01-20 | 2015-04-29 | 徐金伟 | 一种草原野菌汤及其制作方法 |
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