CN108283273A - A kind of peacock health characteristic soup stews and preparation method thereof - Google Patents
A kind of peacock health characteristic soup stews and preparation method thereof Download PDFInfo
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- CN108283273A CN108283273A CN201810017762.0A CN201810017762A CN108283273A CN 108283273 A CN108283273 A CN 108283273A CN 201810017762 A CN201810017762 A CN 201810017762A CN 108283273 A CN108283273 A CN 108283273A
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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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
-
- 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
Stewed the present invention provides a kind of peacock health characteristic soup and preparation method thereof, it is related to soup and stews field.Peacock health characteristic soup pot is mainly made of following raw material in parts by weight：10~25 parts of peacock meat；10~14 parts of honey, 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis；3~8 parts of Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 3~6 parts of hawthorn；And 3~8 parts of seasoning.This peacock health characteristic soup pot has effects that strong taste, air making-up and spleen enlivening, QI invigorating salubrity, while can treat the illnesss such as constipation, loss of appetite.Also, the mouthfeel of soup pot is improved on the basis for ensureing soup pot nutrition.
Description
Technical field
The present invention relates to soup to stew field, and more particularly to a kind of peacock health characteristic soup pot and preparation method thereof.
Background technology
Peacock (English name：Peafowls), peacock includes 2 kinds, and overall length is up to 2 meters or more, and wherein about 1.5 meters of tail screen is
Galliformes build the maximum.The crown is emerald green, and crest is bluish-green and is in pointed；Upper tail coverts are especially long, form tail screen, bright-coloured beauty；
Real tail feathers is very short, is in dark brown.Hen anury screen, the dun and more miscellaneous spot of plumage color.Sylvatic opening.It is omnivorous
Property.Hero is female with number, and Radix notoginseng is distributed in India and Sri Lanka, and pavo muticus is distributed in Southeast Asia, and China is detected in Western Yunnan
And south, wild rare numbers, it is China national first class of protection animal.Peacock meat edible, has been propagated artificially.
Under peacock artificial breeding scale gradually increased background, cooking methods and Related product are also more and more,
But as the improvement of people's living standards, people start to pursue the culinary art peacock meat such as He Jiankang and deliciousness, however how to make
It is healthy with it is delicious and deposit be still cooker a great problem.
Invention content
The purpose of the present invention is to provide a kind of peacock health characteristic soup pots, this peacock health characteristic soup, which stews, has strong spleen
The effect of stomach, air making-up and spleen enlivening, QI invigorating salubrity, while the illnesss such as constipation, loss of appetite can be treated.Also, ensureing soup pot nutrition
Basis on improve soup pot mouthfeel.
Another object of the present invention is to provide the preparation method that a kind of peacock health characteristic soup stews, this preparation method is simple
It is convenient, and can fully retain the nutritive value of each raw material, the peacock health characteristic soup being prepared is stewed with strong taste, benefit
The effect of gas invigorating the spleen, QI invigorating salubrity, while the illnesss such as constipation, loss of appetite can be treated.Also, on the basis for ensureing soup pot nutrition
On improve soup pot mouthfeel.
The present invention solves its technical problem using following technical scheme to realize.
The present invention proposes that a kind of peacock health characteristic soup stews, and peacock health characteristic soup stews mainly by parts by weight
Following raw material is made：
10~25 parts of peacock meat；
10~14 parts of honey, 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis；3~8 parts of Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 3
~6 parts of hawthorn；And
3~8 parts of seasoning.
The present invention proposes a kind of preparation method that peacock health characteristic soup stews, including：
By 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis in parts by weight；3~8 parts of Radix Codonopsis, 5~9 parts white
The distilled water of 20~40 parts of addition boils at a temperature of 98~100 DEG C after the root of Dahurian angelica, the mixing of 3~6 parts of hawthorn is obtained by filtration first
Filtrate；
It is mixed and stirred for 10~14 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Object；
First mixture is mixed with 10~25 parts of peacock meat and boils mistake after 1~2h at a temperature of 100~105 DEG C
Filter obtains the second filtrate；
Second filtrate is added after 3~8 parts of flavoring agent in parts by weight and is boiled at a temperature of 98~100 DEG C
6~8min.
The advantageous effect that the peacock health characteristic soup of the embodiment of the present invention stews and preparation method thereof is：
The peacock health characteristic soup of offer stew mainly by peacock meat, honey, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, the root of Dahurain angelica, hawthorn with
And seasoning is prepared.Wherein, peacock meat is the game treasure of high protein and low fat low cholesterol, and nutritive value is high, meat flavour
It is delicious.Meanwhile assigning soup as major ingredient using honey and stewing harmonizing the spleen and stomach, relieving spasm to stop pain moistens the lung and relieve the cough, relaxes bowel, moisturizing life
Flesh, removing toxic substances, the functions such as good health and a long life.Then, the natural Chinese medicinal herbs such as Radix Codonopsis, Radix Astragali, Radix Codonopsis and hawthorn are added as beverage
Auxiliary material makes soup pot that can treat constipation loss of appetite etc. and ask while bringing more natural nutritional ingredient into using Chinese herbal medicine
Topic, so that the practicability that this soup stews is improved.Also, the mouthfeel that flavoring agent stews entire soup is added to debug, allows
It is on the basis that nutritive value, consumption value are improved, and mouthfeel is more preferably.
In conclusion this peacock health characteristic soup pot has effects that strong taste, air making-up and spleen enlivening, QI invigorating salubrity, simultaneously
The illnesss such as constipation, loss of appetite can be treated.Also, the mouthfeel of soup pot is improved on the basis for ensureing soup pot nutrition.
The preparation method that the peacock health characteristic soup of offer stews, is mainly obtained by three steps, one is high temperature extracts
The active ingredient of Chinese medicine material so that active ingredient is fully overflowed.Then, the infusion in extracting solution by peacock meat so that peacock
The nutrition of meat is fully stewed with soup and is combined.Being finally putting into flavoring agent improves mouthfeel.This preparation method is simple and convenient, and can fully protect
Stay the nutritive value of each raw material.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The peacock health characteristic soup of embodiment of the present invention pot and preparation method thereof is specifically described below.
A kind of peacock health characteristic soup pot, peacock health characteristic soup stew mainly by following raw material system in parts by weight
At：
10~25 parts of peacock meat；
10~14 parts of honey, 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis；3~8 parts of Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 3
~6 parts of hawthorn；And
3~8 parts of seasoning.
In detail, the various inorganic elements of peacock meat and trace element (including zinc, aluminium, magnesium, phosphorus, iron, copper, calcium) content with
The animals such as water fish, snake, grouper are close.VitAVitE, vitamin B2 content are daily considerably beyond people in peacock liver
Edible chicken gizzard.Protein content is up to 23.2% in peacock meat, higher than frog, snake, water fish, lobster and grouper, more valuable
Be that wherein 18 kinds of amino acid account for 22%, and match it is splendid, close to the worlds FAO/WHD food and agricultural organization and world health group
The idealized model of recommendation is knitted, extremely excellent protein is belonged to.The related content of Radix notoginseng meat is：Fat 0.8%, saturated fat 0.4%, courage are solid
49mg/100 grams of alcohol, 101kcal/100 grams of heat comply fully with " extremely thin " standard.The calcium content of bone of peacock bone is up to 20%,
Phosphorus is 9%, calcium-phosphorus ratio 2.1:1, it is better than the calcium-phosphorus ratio of milk, it is close with people's milk calcium phosphorus ration.
Specifically, honey is the supersaturation material of sugar, is the nectar adopted from the flowering plant's flowers of insect honey bee in bee
The honey brewed in nest.Honey is a kind of wholefood, and taste is happy, contained monosaccharide, need not can be by human body through digestion
It absorbs, good health-care effect is had more to woman, children especially old man, thus be referred to as " milk of old man ".The ingredient of honey
In addition to the kind of glucose, fructose also contains various vitamins, minerals and amino acid.Beverage harmonizing the spleen and stomach, emergency can be assigned
Analgesic, moistens the lung and relieve the cough, relaxes bowel, moisturizing myogenic, removing toxic substances, the functions such as good health and a long life.
Specifically, Radix Astragali is the root of legume astragalus mongolicus or Astragalus membranacus.Radix Astragali has invigorating qi for strengthening superficies, diuresis support
The effect of poison, apocenosis, expelling pus and promoting granulation.For treatment deficiency of vital energy weak, anorexia and loose stool, the sinking of qi of middle-jiao, rush down prolapse of the anus for a long time, uterine bleeding of having blood in stool, exterior deficiency
Spontaneous perspiration, ulcer is difficult to burst, burst for a long time and does not holds back, blood deficiency chlorosis, Heat Diabetes.Radix Astragali relaxes bowel with honey cooperation QI invigorating.
Specifically, Radix Angelicae Sinensis has benefiting blood and regulating blood circulation, menstruction regulating and pain relieving, moisturize laxation, anticancer, anti-ageing the effect of preventing always, is immune.Work(
It can cure mainly：It enriches blood；Promoting blood circulation；Menstruction regulating and pain relieving；Moisturize laxation.The main all cards of the deficiency of blood；Irregular menstruation；Amenorrhea；Dysmenorrhoea；Abdominal mass knot is poly-；It collapses
Leakage；Asthenia cold abdominalgia；Impotence numbness；Numbness；Intestines are dry and shit is difficult；Weight after dysentery characterized by blood in the stool；Ulcer sores；Injury from falling down.
Specifically, Radix Codonopsis is the common traditional tonic of China, the Radix Codonopsis that ancient times are produced using Shanxi Shangdang area as top grade,
With tonifying middle-Jiao and Qi, the effect of strengthening spleen and tonifying lung.Radix Codonopsis has strengthen immunity, expansion blood vessel, decompression, improves microcirculation, enhances and make
The effects that blood function.In addition there is castering action to leucocyte decline caused by chemotherapy radiotherapy.
Specifically, the root of Dahurain angelica, warm-natured, acrid flavour, gas fragrance, slight bitter.Major function:Wind-damp dispelling, apocenosis of invigorating blood circulation, myogenic pain relieving.
For having a headache, having a toothache, nasosinusitis, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sores, pruitus.The root of Dahurain angelica also has beauty functions, selects
The big and root of Dahurain angelica of the colour purity in vain without mould mark, takes its root, grinds for superfine end, is incorporated into the common skin care item of a bottle, is sufficiently stirred
With it is even, adhere to using, there is certain whitening effect.
Specifically, hawthorn has the effects that reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia, while being also spleen benefiting and stimulating the appetite, disappearing
Foodization is stagnant, phlegm reduction of blood circulation promoting good medicine, and to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have fine curative effect.Flavones in hawthorn
Class compound Vitexin is a kind of stronger drug of antitumaous effect, and extract is to inhibiting internal growth of cancer cells, proliferation and leaching
Profit transfer has certain effect.
To sum up, this peacock health characteristic soup pot has effects that strong taste, air making-up and spleen enlivening, QI invigorating salubrity, while can control
Treat the illnesss such as constipation, loss of appetite.Also, the mouthfeel of soup pot is improved on the basis for ensureing soup pot nutrition.
Specifically, flavoring agent (flavor agent) refers to the organoleptic properties for improving food, keeps food tastier,
And the secretion of digestive juice and orectic food additives can be promoted.Certain flavoring agent is added in food, can not only change
It is apt to the organoleptic of food, keeps food more palatable, and some flavoring agents also has certain nutritive value.The type of flavoring agent
Very much, include mainly savory agent (mainly salt), sweetener (mainly sugar, saccharin etc.), tasty agents, acid and pungent pastil
Deng.
As a preferred option, it is 1 that seasoning, which includes weight ratio,:1:2:0.2:0.5~1 rapeseed oil, salt, spice,
Chickens' extract, sweetener and soy sauce.The mouthfeel that flavoring agent stews entire soup is added to debug, allows it in nutritive value, drink valence
It is worth on the basis of raising, mouthfeel is more preferably.
Wherein, rapeseed oil is exactly the rape oil that we are commonly called as, be called rapeseed oil, caraway oil, be with rapeseed squeeze out come
A kind of edible oil.Rapeseed oil color is golden yellow or pale brown, there is certain penetrating odor, it is civil draw be called " green gas taste ".This smell
It is caused by wherein containing a certain amount of sinigrin, but the rapeseed of special quality product kind is then free of this substance.Rapeseed oil can be used as tune
And agent, while the color of noodles can be improved so that the color that soup stews is more good-looking.Certainly, in other embodiments of the invention, dish
Seed oil can also use the oily substances such as olive oil, soya-bean oil to be substituted, and the present invention does not limit.
Wherein, salt, also known as dining table salt are to most common in one of most important substance of human survival, and culinary art
Seasoning.The main chemical sodium chloride (chemical formula NaCl) of salt content in salt is 99% (belonging to mixture), part
Potassium chloride is added to reduce the content of sodium chloride to reduce mortality of hypertension in the salt that area is produced.The world is most of simultaneously
The salt in area all prevents IDD(Iodine deficiency disorders) by adding iodine, and the salt for being added to iodine is called salt compounded of iodine.It is fixed that it has in seasoning
Taste and put forward fresh function.Only have the additive amount of salt appropriate when seasoning, can just establish suitable bottom taste, it is fresh preferably to protrude other
Taste.
Wherein, natural flavor is derived from seed, bud, base of leaf, root block of plant etc. or its extract, have it is fragrant,
The abbreviation of the edible vegetal spice of typical case's flavor such as pungent, numb, peppery, it can assign food with flavor, flavour of food products is made to coordinate, and increase
Strong typical case's flavor, plays the role of helping digest and absorb.Spice has antibacterial activity while improving flavour of food products,
The quantity of pathogenic microorganism in meat, Shelf-life can be reduced.Spice can inhibit a variety of gram-positive bacterias and gram
The growth of negative bacterium.Its antimicrobial component mainly has eugenol, two thio-propenyl ethers, phellandrene, carvol, anethole, thymol, different
Borneol, cinnamic acid, vanillic aldehyde, limonene and salicylide etc..In an embodiment of the present invention, spice include capsicum, garlic,
It is one or more in green onion, ginger, Chinese prickly ash, fennel, wrinkled giant hyssop and pepper.Certainly, in other embodiments of the invention, naturally
Spice can also be folium artemisiae argyi, calamus etc., and the present invention does not limit.
Wherein, chickens' extract it be to be added made of chemical condiment on the basis of monosodium glutamate.Since nucleotide is fresh with chicken
Taste, therefore claim chickens' extract.The all occasions of monosodium glutamate are used for, effect can be reached in right amount by being added in dish, soup, wheaten food.
In chickens' extract in addition to containing sodium glutamate, more containing there are many amino acid.It is can to increase the appetite of people and provide centainly to seek
Foster homely flavouring.Msg product more focuses on delicate flavour, so monosodium glutamate content is higher, chickens' extract then focuses on product from chicken
Naturally fresh perfume (or spice), thus the usage amount of chicken meal is higher.In chickens' extract in addition to containing sodium glutamate, more containing there are many amino acid.It is
The appetite of people can be increased and the homely flavouring of certain nutrition is provided.
Wherein, sweetener includes one or more in white granulated sugar, maltose, glucose.White granulated sugar is one kind of sugar.
Its particle is crystalloid, and uniformly, color is pure white, and sweet taste is pure, and sugariness is slightly less than brown sugar.It is commonly used in the cooking.Soft white sugar is powder
Shape is suitable for the cooking and is used, and sugariness is similar with white granulated sugar.White granulated sugar is important flavouring, can increase dish sweet taste and
Delicate flavour increases the color and luster of product, to make the main Seasoning Ingredients of dish especially beet variety.
Wherein, soy sauce is commonly called as soy sauce, made of mainly being brewed by programs such as liquefaction, fermentations by soybean, wheat, salt.
The comparison of ingredients of soy sauce is complicated, in addition to the ingredient of salt, also there are many amino acid, carbohydrate, organic acid, pigment and fragrance etc. at
Point.Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, moreover it is possible to add or change the color of dish
Pool.Chinese Han nationality working people has just grasped fermentation technique before thousands of years.Soy sauce generally has two kinds of dark soy sauce and light soy sauce：It is raw
Pumping is more salty, and fresh for carrying, dark soy sauce is thin, for carrying color.Soy sauce color bronzing has unique paste flavor, and flavour is delicious, helps to promote
Into appetite.
In an embodiment of the present invention, peacock health characteristic soup pot further includes 0.1~0.2 part in parts by weight
Food antiseptics.It is unlikely to deteriorate so that soup stews seasoning, the holding time is extended.In order to be used for producing pin on a large scale
It sells.
As a preferred option, food antiseptics can be dehydroactic acid sodium, benzoic acid, sodium benzoate, sorbic acid, sorb
It is one or more in sour potassium and calcium propionate.
Specifically, dehydroactic acid sodium dehydroactic acid sodium is that the food of the another Dai Xin after sodium benzoate, potassium sorbate is anti-
Rotten antistaling agent has good inhibiting effect, extensively using the processing with beverage, food, feed to mould, saccharomycete, bacterium
Industry can extend storage period, avoid loss of going mouldy.Its mechanism of action is effectively to penetrate into cell body, inhibits the breathing of microorganism
Effect, the effects that reach anticorrosive mildewproof fresh-keeping moisturizing.
Specifically, benzoic acid may be used as the preservative of food, feed, latex, toothpaste.In acid condition, to mould,
Yeast and bacterium have inhibiting effect.
Specifically, sodium benzoate lipophile is larger, and easy penetration cell film enters in cell body, interference cell film it is penetrating
Property, inhibit absorption of the cell membrane to amino acid；It is acidified intracellular alkali storage into cell body internal ionization, and inhibits the breathing of cell
The activity of enzyme system prevents acetyl-CoA condensation reaction, to serve as a food antiseptic.Sorbic acid and other natural fat
Fat acid is the same, metabolic processes is participated in human body, and by human consumption and absorption, generate carbon dioxide and water.From safety
From the aspects of property, sorbic acid is a kind of preservative of internationally recognized safety (GRAS), and safety is very high.
Specifically, potassium sorbate can effectively inhibit mould, the activity of saccharomycete and aerobic bacteria, moreover it is possible to prevent meat poisoning
The harmful microbes such as bacillus, staphylococcus, salmonella are grown and breeding, but to anaerobic Bacillus and lactobacillus acidophilus etc.
Beneficial microbe is nearly unavailable, and the effect for restraining development is more stronger than bactericidal effect, to reach the guarantor for effectively extending food
It deposits the time, and keeps the flavor of original food.Its anti-corrosion effect is 5-10 times of similar product sodium benzoate.
Specifically, calcium propionate is a kind of new food additive, is the World Health Organization (WHO) and FAO (Food and Agriculture Organization of the United Nation)
(FAO) the safe and reliable food that approval uses and feed mould inhibitor.Calcium propionate has mould, saccharomycete and bacterium etc. wide
General antibacterial action.
Further, in the preferred embodiment, soup, which stews seasoning, can also include 0.1~0.14 part of perfume (or spice)
Essence.Essence is a kind of additive that can improve food mouthfeel and flavor.In an embodiment of the present invention, essence includes orange
It is one or more in oil, lemon oil, tangerine oil, peppermint oil and cinnamon oil.The addition of essence makes soup pot prolong in the shelf-life
While long, taste is further improved with mouthfeel.
The embodiments of the present invention also provide the preparation methods that a kind of peacock health characteristic soup stews, including：
S1：By 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis in parts by weight；3~8 parts of Radix Codonopsis, 5~9 parts
It 20~40 parts of distilled water is added after the root of Dahurain angelica, the mixing of 3~6 parts of hawthorn is boiled at a temperature of 98~100 DEG C and be obtained by filtration the
One filtrate.The effectively constituents extraction in each chinese medicine material can be come out by this step.Certainly, the time of extraction is with temperature
It can also be selected according to demand, the present invention does not limit.
S2：It is mixed and stirred for 10~14 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Close object；
S3：First mixture is mixed with 10~25 parts of peacock meat and boils 1~2h at a temperature of 100~105 DEG C
After the second filtrate is obtained by filtration；The infusion in extracting solution by peacock meat so that the nutrition of peacock meat is fully stewed with soup and combined.
S4：Second filtrate is added after 3~8 parts of flavoring agent in parts by weight at a temperature of 98~100 DEG C
Boil 6~8min.Being finally putting into flavoring agent improves mouthfeel.
It as a preferred option, will be by 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis in parts by weight；3~8 parts
Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 20~40 parts of distilled water is added at a temperature of 98~100 DEG C after the mixing of 3~6 parts of hawthorn
Boil before the first filtrate is obtained by filtration, further include Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica and hawthorn are sorted successively respectively, cleaned,
Dry and crushing.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of peacock health characteristic soup pot is present embodiments provided, is prepared by following preparation method：
S1：Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica and hawthorn are sorted, are cleaned, dried and crushed successively；
S2：By 1 part of Radix Astragali, 2 parts of Radix Angelicae Sinensis in parts by weight；3 parts of Radix Codonopsis, 5 parts of the root of Dahurain angelica, 3 parts of mountain
The distilled water of 20 parts of addition boils at a temperature of 98 DEG C after short, bristly hair or beard mixing is obtained by filtration the first filtrate；
S3：It is mixed and stirred for 10 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Object；
S4：First mixture is mixed with 10 parts of peacock meat and is obtained by filtration the after boiling 1h at a temperature of 100 DEG C
Two filtrates；
S5：Second filtrate is added after 3 parts of flavoring agent in parts by weight and boils 6min at a temperature of 98 DEG C.
Embodiment 2
A kind of peacock health characteristic soup pot is present embodiments provided, is prepared by following preparation method：
S1：Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica and hawthorn are sorted, are cleaned, dried and crushed successively；
S2：By 4 parts of Radix Astragali, 5 parts of Radix Angelicae Sinensis in parts by weight；4 parts of Radix Codonopsis, 6 parts of the root of Dahurain angelica, 4 parts of mountain
The distilled water of 23 parts of addition boils at a temperature of 98.5 DEG C after short, bristly hair or beard mixing is obtained by filtration the first filtrate；
S3：It is mixed and stirred for 11 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Object；
S4：First mixture is mixed with 12 parts of peacock meat and is obtained by filtration after boiling 1.2h at a temperature of 102 DEG C
Second filtrate；
S5：By the second filtrate be added 3~8 parts of flavoring agent in parts by weight, 0.15 part of food antiseptics with
And 6.4min is boiled at a temperature of 98.5 DEG C after 0.12 part of essence.
Embodiment 3
A kind of peacock health characteristic soup pot is present embodiments provided, is prepared by following preparation method：
S1：Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica and hawthorn are sorted, are cleaned, dried and crushed successively；
S2：By 6 parts of Radix Astragali, 10 parts of Radix Angelicae Sinensis in parts by weight；7 parts of Radix Codonopsis, 7 parts of the root of Dahurain angelica, 5 parts of mountain
The distilled water of 35 parts of addition boils at a temperature of 98~100 DEG C after short, bristly hair or beard mixing is obtained by filtration the first filtrate；
S3：It is mixed and stirred for 13 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Object；
S4：First mixture is mixed with 23 parts of peacock meat and is obtained by filtration after boiling 1.6h at a temperature of 104 DEG C
Second filtrate；
S5：By the second filtrate be added 7 parts of flavoring agent in parts by weight, 0.18 part of food antiseptics and
After 0.13 part of essence 7min is boiled at a temperature of 99.5 DEG C.
Embodiment 4
A kind of peacock health characteristic soup pot is present embodiments provided, is prepared by following preparation method：
S1：Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica and hawthorn are sorted, are cleaned, dried and crushed successively；
S2：By 7 parts of Radix Astragali, 13 parts of Radix Angelicae Sinensis in parts by weight；8 parts of Radix Codonopsis, 9 parts of the root of Dahurain angelica, 6 parts of mountain
The distilled water of 40 parts of addition boils at a temperature of 100 DEG C after short, bristly hair or beard mixing is obtained by filtration the first filtrate；
S3：It is mixed and stirred for 14 parts of honey and the first filtrate in parts by weight uniformly to obtain first mixing
Object；
S4：First mixture is mixed with 25 parts of peacock meat and is obtained by filtration the after boiling 2h at a temperature of 105 DEG C
Two filtrates；
S5：By the second filtrate be added 8 parts of flavoring agent in parts by weight, 0.2 part of food antiseptics and
After 0.14 part of essence 8min is boiled at a temperature of 100 DEG C.
Comparative example 1
Commercially available peacock soup stews.
Experimental example 1
Respectively in Xi'an, Zhengzhou, Shenyang, 100 people of each random investigation in Jinan and 5, Chengdu city, respectively to embodiment 1
~4 soup prepared stew the mouthfeel that the soup provided with comparative example 1 stews and carry out scoring evaluation：Extremely enjoy a lot to be 5 points, likes being 4
Point, generally 3 points, it is 2 points not like, and it is 1 point extremely not like.
Statistical result is, in 100 people in Xi'an, 95% likes or extremely like the whole flavor of Examples 1 to 4；
Like or extremely like the whole flavor of Examples 1 to 4 in Zhengzhou 94%；Like or extremely like Examples 1 to 4 in Shenyang 93%
Whole flavor；Like or extremely like the whole flavor of Examples 1 to 4 in Jinan 89%；Like in Chengdu 94% or very
Like the whole flavor of Examples 1 to 4.It can be seen that stewing east at home using soup prepared by method provided by the invention
Area, west area, southern areas, northern territory and middle part obtain good evaluation.
In conclusion the peacock health characteristic soup of the embodiment of the present invention is stewed with strong taste, air making-up and spleen enlivening, QI invigorating salubrity
The effect of, while the illnesss such as constipation, loss of appetite can be treated.Also, it improves soup on the basis for ensureing soup pot nutrition to stew
Mouthfeel.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of peacock health characteristic soup stews, which is characterized in that the peacock health characteristic soup stews mainly by according to parts by weight
The following raw material of meter is made：
10~25 parts of peacock meat；
10~14 parts of honey, 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis；3~8 parts of Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 3~6
The hawthorn of part；And
3~8 parts of seasoning.
2. peacock health characteristic soup according to claim 1 stews, which is characterized in that the seasoning includes that weight ratio is 1:
1:2:0.2:0.5~1 rapeseed oil, salt, spice, chickens' extract, sweetener and soy sauce.
3. peacock health characteristic soup according to claim 2 stews, which is characterized in that the spice include capsicum, garlic,
It is one or more in green onion, ginger, Chinese prickly ash, fennel, wrinkled giant hyssop and pepper.
4. peacock health characteristic soup according to claim 2 stews, which is characterized in that the sweetener includes white granulated sugar, wheat
It is one or more in bud sugar, glucose.
5. peacock health characteristic soup according to any one of claim 1 to 4 stews, which is characterized in that the peacock health
Characteristic soup pot further includes 0.1~0.2 part of food antiseptics in parts by weight.
6. peacock health characteristic soup according to claim 5 stews, which is characterized in that the food antiseptics include dehydrogenation second
It is one or more in sour sodium, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate.
7. peacock health characteristic soup according to claim 5 stews, which is characterized in that described peacock health characteristic soup pot also wraps
Include 0.1~0.14 part of essence in parts by weight.
8. peacock health characteristic soup according to claim 7 stews, which is characterized in that the essence include orange oil, lemon oil,
It is one or more in tangerine oil, peppermint oil and cinnamon oil.
9. the preparation method that a kind of peacock health characteristic soup stews, which is characterized in that including：
By 1~7 part of Radix Astragali, 2~13 parts of Radix Angelicae Sinensis in parts by weight；3~8 parts of Radix Codonopsis, 5~9 parts of the root of Dahurain angelica, 3
The distilled water of 20~40 parts of addition boils at a temperature of 98~100 DEG C after~6 parts of hawthorn mixing is obtained by filtration the first filtrate；
It is mixed and stirred for 10~14 parts of honey and first filtrate in parts by weight uniformly to obtain first mixing
Object；
First mixture is mixed and with 10~25 parts of peacock meat in parts by weight in 100~105 DEG C of temperature
The second filtrate is obtained by filtration after 1~2h of the lower tanning of degree；
Second filtrate is added after 3~8 parts of flavoring agent in parts by weight and is boiled at a temperature of 98~100 DEG C
6~8min.
10. the preparation method that peacock health characteristic soup according to claim 9 stews, which is characterized in that will be according to weight
1~7 part of the Radix Astragali, 2~13 parts of the Radix Angelicae Sinensis of number meter；3~8 parts of the Radix Codonopsis, 5~9 parts of the root of Dahurain angelica,
The distilled water of 20~40 parts of addition boils at a temperature of 98~100 DEG C after 3~6 parts of hawthorn mixing is obtained by filtration
Before first filtrate, further include the Radix Astragali, the Radix Angelicae Sinensis, the root of Dahurain angelica and the hawthorn are sorted successively respectively,
Cleaning, dry and crushing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN109288047A (en) * | 2018-10-11 | 2019-02-01 | 袁裕忠 | A kind of method of peacock meat production herbal cuisine |
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| CN103141857A (en) * | 2013-03-12 | 2013-06-12 | 安徽省宁国市德鑫农林发展有限公司 | Process for processing peacock soup in bags |
| CN106387800A (en) * | 2016-08-31 | 2017-02-15 | 宁国宏鑫孔雀养殖专业合作社 | Ready-to-eat health-preservation nourishing pavo cristatus soup and preparation method thereof |
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- 2018-01-09 CN CN201810017762.0A patent/CN108283273A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141857A (en) * | 2013-03-12 | 2013-06-12 | 安徽省宁国市德鑫农林发展有限公司 | Process for processing peacock soup in bags |
| CN106387800A (en) * | 2016-08-31 | 2017-02-15 | 宁国宏鑫孔雀养殖专业合作社 | Ready-to-eat health-preservation nourishing pavo cristatus soup and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN109288047A (en) * | 2018-10-11 | 2019-02-01 | 袁裕忠 | A kind of method of peacock meat production herbal cuisine |
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Application publication date: 20180717 |