CN111202232A - Ginseng and snake soup rich in nutrient components and preparation method thereof - Google Patents
Ginseng and snake soup rich in nutrient components 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
- 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
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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
- 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
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention relates to a ginseng-snake soup rich in nutrient components and a preparation method thereof, wherein the ginseng-snake soup comprises chicken bones and chicken which are put into water to be boiled to obtain soup stock; adding fresh snake meat and ginger slices into the soup-stock, adding the ingredients of Chinese angelica, medlar, longan, yam and red date into the soup after the soup is boiled for 1-1.5 hours, continuously boiling for 2.5-3 hours, then adding fresh sea cucumber meat, boiling for 1-1.5 hours, filtering the boiled soup, refrigerating, centrifuging to remove grease, sterilizing and filling; the ginseng-snake soup obtained by the invention has higher contents of protein and eight essential amino acids for human body, is rich in nutrition, has lower fat content, and is beneficial to the health of eaters; the ginseng-snake soup is fragrant and has no obvious fishy smell; the obtained Ginseng and snake soup has a shelf life of 540 days at-10 deg.C and 7 days at 0 deg.C without any antiseptic.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to ginseng-snake soup rich in nutrient components and a preparation method thereof.
Background
Zaocys dhumnades are distributed in a plurality of provinces of China and have the efficacies of dispelling wind-damp, dredging meridians and collaterals and relieving spasm. It can be used for treating rheumatism, numbness of skin, spasm of muscles and tendons, paralysis of limbs, tetanus, leprosy, rubella, scabies, and tinea. The viper is a small poisonous snake distributed in various places in China. The Agkistrodon Halys has effects of promoting blood circulation, dredging collaterals, removing toxic substance and relieving swelling.
The snake-like sweet taste food contains protein, fat, various inorganic salts, saccharides, calcium, phosphorus, iron, zinc, vitamin A, vitamin B1-vitamin B2 and other components, and is a popular food material. The snake is stewed into soup, and the soup has the functions of dispelling wind and removing dampness, promoting blood circulation and removing blood stasis, diminishing inflammation and relieving pain, and detoxifying and cleaning skin, so that the snake becomes a traditional delicacy which is deeply loved by people in the Guangdong and is one of the traditional soups on dining tables. However, the cooking of snake soup is very delicate, needs patience and a lot of time, and many families abandon the enthusiasm for snake soup due to trouble, so that the snake soup which contains rich nutrition and is convenient to eat becomes the craving of most people.
In chinese patent publication No. CN103653086B, which discloses a method for making bouquet soup for cooking snake and its application, the following disadvantages exist: the prepared snake soup has low nutritional value, and the taste of the snake can be excessively covered due to the addition of excessive ingredients such as pickled peppers, pickled gingers, caraway heads and lemongrass, so that the delicious taste of the snake is difficult to embody. In the publication No. CN102783681B, a method for preparing a snake soup with high nutritional value is disclosed, although the obtained snake soup is rich in nutrition, as the snake meat has great fishy smell and is not well removed in the stewing process, the prepared snake meat can not meet the requirements of people on taste, and the desire of people on the snake meat is greatly reduced.
Therefore, providing snake soup which is rich in nutrient components and has less fishy and mutton smells is very important.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the ginseng-snake soup rich in nutrient components and the preparation method thereof, and the ginseng-snake soup has the advantages of high nutrient component content and less fishy and mutton smells.
The invention aims to provide a preparation method of ginseng-snake soup rich in nutrient components, which comprises the following steps:
(1) putting 6-8 parts by weight of chicken bones and 6-8 parts by weight of chicken into water, and boiling for 40-60 minutes to prepare soup-stock;
(2) adding 30-40 parts by weight of fresh snake meat and 1-3 parts by weight of ginger slices into the soup stock obtained in the step (1), adding ingredients into the soup after the soup is boiled for 1-1.5 hours, continuously boiling for 2.5-3 hours, adding 2-3 parts by weight of fresh sea cucumber meat, and boiling for 1-1.5 hours;
(3) filtering the boiled ginseng-snake soup;
(4) freezing and cooling the filtered ginseng-snake soup, taking out the ginseng-snake soup when the temperature is reduced to 6-8 ℃, and centrifuging to remove grease;
(5) sterilizing the oil-removed ginseng-snake soup and filling;
(6) freezing and storing the filled ginseng-snake soup;
the ingredients in the step (2) are as follows: angelica, medlar, longan, yam and red date.
By adopting the technical scheme, the broth is prepared from the chicken bones and the chicken, and the delicate flavors of the chicken bones and the chicken are kept in the broth; chinese herbal medicine ingredients are added in the process of boiling the ginseng-snake soup: the Chinese angelica, the medlar, the longan, the yam and the red date are added with the effective components of the ginseng-snake soup, and the fishy smell and the mutton smell of the snake are also effectively reduced; the ginseng-snake soup is frozen and cooled, so that the grease in the ginseng-snake soup can be solidified on the surface of the ginseng-snake soup, and then the grease is removed through centrifugation, so that the fat content of the ginseng-snake soup is effectively reduced, and the ginseng-snake soup is more beneficial to the health of eaters.
The present invention in a preferred example may be further configured to: in the step (2), the snake is black-tail snake or pallas pit viper.
By adopting the technical scheme, the zaocys dhumnades have the efficacies of dispelling wind-damp, dredging the channels and collaterals and relieving spasm; the Agkistrodon Halys has effects of promoting blood circulation, dredging collaterals, removing toxic substance and relieving swelling; the ginseng-snake soup prepared by using the zaocys dhumnade or the pallas pit viper as raw materials has the effects of dispelling wind-damp, dredging the channels and collaterals, relieving spasm or activating blood circulation to remove meridian obstruction, detoxifying and reducing swelling.
The present invention in a preferred example may be further configured to: in the step (2), the snake 30-40 parts by weight are as follows: 20-25 parts of black-tail snake and 10-15 parts of pit viper.
The present invention in a preferred example may be further configured to: the preparation process of the soup stock in the step (1) comprises the following specific steps: putting 6-8 parts by weight of chicken bones and 6-8 parts by weight of chicken into boiled water, boiling for 2-3 minutes, fishing out, cleaning to remove floating foam, putting into a pot filled with cold water, boiling for 5-10 minutes by fire, and continuously boiling for 35-50 minutes.
The present invention in a preferred example may be further configured to: the addition amount of the ingredients is as follows: 1-2 parts of angelica sinensis, 1-2 parts of medlar, 1-2 parts of longan, 1-2 parts of Chinese yam and 2-3 parts of red dates.
The present invention in a preferred example may be further configured to: and (5) sterilizing for 10-15min at 110-120 ℃.
By adopting the technical scheme, when the sterilization temperature is too high or the sterilization time is too long, the nutrient components of the ginseng-snake soup are excessively lost, and when the sterilization temperature is too low or the sterilization time is too short, the ginseng-snake soup is possibly insufficiently sterilized, so that the shelf life of the ginseng-snake soup is reduced; the ginseng-snake soup can be sterilized fully and the nutrient contents of the ginseng-snake soup can not be excessively lost after being sterilized for 10-15min at the temperature of 110-120 ℃.
The present invention in a preferred example may be further configured to: in the step (6), the freezing preservation is preservation at-10 to 0 ℃.
The second purpose of the invention is to provide the ginseng-snake soup rich in nutrient components, which is prepared according to the preparation method.
The beneficial technical effects of the invention are as follows:
(1) the ginseng-snake soup obtained by the invention can be directly eaten by heating without secondary processing, no preservative is added, and the ginseng-snake soup has higher contents of protein and eight essential amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine) for human bodies, is rich in nutrition and lower in fat content, and is more beneficial to the health of eaters;
(2) during boiling of the ginseng-snake soup, the ingredients of the Chinese angelica, the Chinese wolfberry, the longan, the Chinese yam and the red date are added, so that the nutrition of the ginseng-snake soup is increased, the contents of substances, namely hexanal and octenol, in the ginseng-snake soup are obviously reduced due to the addition of the ingredients, and the prepared ginseng-snake soup is fragrant and has no obvious fishy smell;
(3) the ginseng-snake soup is frozen and centrifuged to remove grease, so that the grease content of the ginseng-snake soup is reduced, the ginseng-snake soup is healthier, the shelf life of the ginseng-snake soup is obviously prolonged, the shelf life of the ginseng-snake soup can be up to 540 days at the refrigerated temperature of-10 ℃, and can be up to 7 days at the refrigerated temperature of 0 ℃.
Detailed Description
Example 1
The preparation process of the ginseng-snake soup comprises the following steps:
(1) raw material preparation
After the black-tail snake and the pit viper are washed clean by clear water, the black-tail snake and the pit viper are put into water with the temperature of 80 ℃ for scalding for 3 minutes, so that the scales of the snakes can be easily removed, the snakes cannot be scalded thoroughly, and the nutrition loss is prevented. Taking out the scalded snake, removing scales, opening the belly, cleaning internal organs, washing the cleaned snake with water, and then placing the snake on a cool and ventilated place for airing; plucking chicken, removing internal organs, cleaning, and separating chicken and chicken bone; the sea cucumber breaks the abdomen and removes viscera and silt impurities.
(2) Preparation of broth
And (2) putting 6 parts by weight of the chicken bones and 8 parts by weight of the chicken processed in the step (1) into boiled water for boiling for 3 minutes, then fishing out, cleaning to remove floating foam, putting into a pot filled with cold water, boiling for 10 minutes by using a strong fire, and then boiling for 50 minutes by using a medium fire.
(3) Preparation of Ginseng and Snake soup
And (3) adding 20 parts by weight of the black-tail snake treated in the step (1), 15 parts by weight of the pit viper and 3 parts by weight of the ginger slices into the soup-stock obtained in the step (2), stirring to avoid uneven heating, boiling the soup with big fire, slightly reducing the fire after the soup is boiled to prevent the foam in the pot from overflowing, and keeping the soup in a boiling state as long as the foam does not overflow and the fire can be properly larger. After the soup is boiled for 1.5 hours, the ingredients are added to the soup: 1 part of angelica sinensis, 1 part of medlar, 1 part of longan, 2 parts of Chinese yam and 2 parts of red date, stirring uniformly, heating with big fire to boil the soup, properly turning down the fire, when the soup is boiled out of the color of the soup, turning down the fire again, continuing to boil for 3 hours, then adding 3 parts of sea cucumber treated in the step (1), and boiling for 1 hour.
Boiling ginseng and snake soup, then carrying out soup throwing, squeezing and filtering by using a spin dryer and a squeezer, rapidly cooling the filtered ginseng and snake soup in a cold storage, taking out the ginseng and snake soup when the temperature is reduced to 6 ℃, and centrifuging to remove grease; sterilizing the oil-removed Ginseng radix and snake soup at 115 deg.C for 12min, and filling in a filling machine.
Example 2
(1) Raw material preparation
Cleaning Zaocys and Agkistrodon Halys with clear water, and scalding in 70 deg.C water for 3 min. Taking out the scalded snake, removing scales, opening the belly, cleaning internal organs, washing the cleaned snake with water, and then placing the snake on a cool and ventilated place for airing; plucking chicken, removing internal organs, cleaning, and separating chicken and chicken bone; the sea cucumber is subjected to belly breaking, and viscera and silt impurities are removed.
(2) Preparation of broth
And (2) putting 8 parts by weight of the chicken bones and 6 parts by weight of the chicken processed in the step (1) into boiled water for boiling for 3 minutes, then fishing out, cleaning to remove floating foam, putting into a pot filled with cold water, boiling for 10 minutes by using a strong fire, and then boiling for 50 minutes by using a medium fire.
(3) Preparation of Ginseng and Snake soup
And (3) adding 25 parts by weight of the black-tail snake treated in the step (1), 10 parts by weight of the pit viper and 3 parts by weight of the ginger slices into the soup-stock obtained in the step (2), stirring to avoid uneven heating, boiling the soup with big fire, slightly reducing the fire after the soup is boiled to prevent the foam in the pot from overflowing, and keeping the soup in a boiling state as long as the foam does not overflow and the fire can be properly larger. After the soup is boiled for 1.2 hours, the ingredients are added to the soup: 2 parts of angelica sinensis, 2 parts of medlar, 2 parts of longan, 1 part of Chinese yam and 3 parts of red date, stirring uniformly, heating with big fire to boil the soup, properly turning down the fire, when the soup is boiled out of the color, turning down the fire again, continuing to boil for 3 hours, then adding 2 parts of sea cucumber, and boiling for 1 hour.
Boiling ginseng-snake soup, throwing soup, squeezing and filtering by using a spin dryer and a squeezer, rapidly cooling the filtered ginseng-snake soup in a cold storage, condensing grease in the soup into solid and floating on the soup when the temperature is reduced to 8 ℃, taking out the soup and centrifuging to remove the grease; sterilizing the oil-removed ginseng-snake soup at 110 deg.C for 15min, and filling in a filling machine.
Example 3
(1) Raw material preparation
Cleaning Zaocys and Agkistrodon Halys with clear water, and scalding in 70 deg.C water for 3 min. Taking out the scalded snake, removing scales, opening the belly, cleaning internal organs, washing the cleaned snake with water, and then placing the snake in a cool and ventilated place for airing; plucking chicken, removing internal organs, cleaning, and separating chicken and chicken bone; the sea cucumber is subjected to belly breaking, and viscera and silt impurities are removed.
(2) Preparation of broth
And (2) putting 8 parts by weight of the chicken bones and 6 parts by weight of the chicken processed in the step (1) into water, boiling for 3 minutes, taking out, cleaning to remove floating foam, putting into a pot filled with cold water, boiling for 10 minutes by using a strong fire, and then boiling for 50 minutes by using a medium fire.
(3) Preparation of Ginseng and Snake soup
And (3) adding 25 parts by weight of the black-tail snake treated in the step (1), 10 parts by weight of the pit viper and 3 parts by weight of the ginger slices into the soup-stock obtained in the step (2), stirring to avoid uneven heating, boiling the soup with big fire, slightly reducing the fire after the soup is boiled to prevent the foam in the pot from overflowing, and keeping the soup in a boiling state as long as the foam does not overflow and the fire can be properly larger. After the soup is boiled for 1 hour, adding the following ingredients into the soup: 2 parts of angelica sinensis, 2 parts of medlar, 2 parts of longan, 1 part of Chinese yam and 3 parts of red date, stirring uniformly, heating with big fire to boil the soup, properly turning down the fire, when the soup is boiled out of the color, turning down the fire again, continuing to boil for 3 hours, then adding 2 parts of sea cucumber, and boiling for 1 hour.
Boiling ginseng-snake soup, throwing soup, squeezing and filtering by using a spin dryer and a squeezer, rapidly cooling the filtered ginseng-snake soup in a cold storage, condensing grease in the soup into solid and floating on the soup when the temperature is reduced to 7 ℃, taking out the soup and centrifuging to remove the grease; sterilizing the oil-removed Ginseng radix and snake soup at 110 deg.C for 15min, and filling in a filling machine.
Comparative example 1
Comparative example 1 differs from example 1 only in that: the ginseng-snake soup is not added with the ingredients of angelica, medlar, longan, yam and red date.
Comparative example 2
Comparative example 2 differs from example 1 only in that: no ginseng-snake soup was refrigerated and centrifuged to remove oil.
Test 1
The nutrient contents of the ginseng-snake soups prepared in examples 1-3 and comparative examples 1-2 were measured. The contents of the nutrient components of the ginseng-snake soup are shown in table 1.
TABLE 1 determination of nutrient content of Ginseng and snake soup
Essential amino acids are amino acids which the human body cannot synthesize or whose synthesis rate is far from being adapted to the needs of the body and which are essential to be supplied by food proteins. For adults, there are eight essential amino acids, namely: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine. Essential amino acids must be obtained directly from food, otherwise the body's nitrogen balance cannot be maintained and health is compromised.
As can be seen from Table 1, the ginseng-snake soups obtained in examples 1-3 have higher contents of proteins and eight essential amino acids, are rich in nutrition, have lower fat content, and are more beneficial to the health of eaters, while the ginseng-snake soups are not refrigerated and then centrifuged to remove fat in comparative example 2, so that the fat content is obviously increased.
Test 2
(1) Determination of content of fishy smell substances
The main reason why the fishy smell of snake meat is derived from aldehydes, olefine aldehydes and enol substances is that the molecular structures of the substances contain peculiar smell of aldehyde groups, hydroxyl groups and other molecular groups. The contents of hexanal and octenol in the ginseng-snake soups obtained in examples 1-3 and comparative examples 1-2 were measured to reflect the fishy and mutton smells of the ginseng-snake soups to some extent.
TABLE 2 determination of the content of fishy smell-derived substances
| Group of | Hexanal (mu g/g) | Octenol (mug/g) |
| Example 1 | 6.38 | 1.27 |
| Example 2 | 6.29 | 1.24 |
| Example 3 | 6.45 | 1.29 |
| Comparative example 1 | 19.37 | 7.67 |
| Comparative example 2 | 7.83 | 2.32 |
(2) Sensory evaluation of Ginseng and Snake decoction
After the ginseng-snake soups obtained in examples 1-3 and comparative examples 1-2 were packaged for one day and heated under the same heating conditions (for example, the packaged ginseng-snake soups were soaked in water at 80 ℃ for 5 minutes), 10 test-eaters were asked to evaluate the ginseng-snake soups, and the odor, taste, color and luster of the ginseng-snake soups were tested and recorded, as shown in table 3.
TABLE 3 sensory evaluation of Ginseng-snake decoction
As can be seen from tables 2 and 3, the reference snake soup of the reference example 1 is prepared without adding ingredients, compared to the examples 1-3: angelica sinensis, medlar, longan, Chinese yam and red dates, the content of hexanal and octenol which are substances of smelling of the smell of fish and mutton in the ginseng-snake soup finally obtained in the comparison example 1 is obviously higher than that in the examples 1-3, meanwhile, the ginseng-snake soup obtained in the comparison example 1 has smell of fish and fishy smell, while the ginseng-snake soup obtained in the examples 1-3 is faint scent and has no obvious smell of fish, which shows that the ingredients can effectively reduce the content of hexanal and octenol and reduce the smell of fish and mutton in the ginseng-snake soup.
Test 3
The shelf life of the ginseng-snake soups obtained in examples 1-3 and comparative examples 1-2 was measured by storing the ginseng-snake soups in constant temperature environments of-10 ℃ and 0 ℃ respectively, humidity: and 75%, respectively measuring the microbial content, appearance and taste of the ginseng-snake soup. The appearance measurement is to observe whether the ginseng-snake soup changes color, precipitates and delaminates; mouthfeel is whether the taste is off-flavour.
TABLE 4 determination of shelf life of ginseng and snake soup
| Group of | Shelf life (0 ℃/day) | Shelf life (refrigeration-10 ℃/day) |
| Example 1 | 7 | 536 |
| Example 2 | 7 | 540 |
| Example 3 | 6 | 535 |
| Comparative example 1 | 6 | 534 |
| Comparative example 2 | 2 | 153 |
As can be seen from table 4, the removal of oil from the ginseng-snake soup can significantly increase the shelf life of the ginseng-snake soup, which may be due to the fact that bacteria are easily bred due to excessive oil, and the shelf life is prolonged due to the fact that bacteria are not easily bred after the oil is removed.
The above examples are merely illustrative of several embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the spirit of the invention, which falls within the scope of the invention, and therefore the scope of the invention is to be determined by the appended claims.
Claims (8)
1. A preparation method of ginseng-snake soup rich in nutrient components is characterized by comprising the following steps: the method comprises the following steps:
(1) putting 6-8 parts by weight of chicken bones and 6-8 parts by weight of chicken into water, and boiling for 40-60 minutes to prepare soup-stock;
(2) adding 30-40 parts by weight of fresh snake meat and 1-3 parts by weight of ginger slices into the soup stock obtained in the step (1), adding ingredients into the soup after the soup is boiled for 1-1.5 hours, continuously boiling for 2.5-3 hours, adding 2-3 parts by weight of fresh sea cucumber meat, and boiling for 1-1.5 hours;
(3) filtering the boiled ginseng-snake soup;
(4) freezing and cooling the filtered ginseng-snake soup, taking out the ginseng-snake soup when the temperature is reduced to 6-8 ℃, and centrifuging to remove grease;
(5) sterilizing the oil-removed ginseng-snake soup and filling;
(6) freezing and storing the filled ginseng-snake soup;
the ingredients in the step (2) are as follows: angelica, medlar, longan, yam and red date.
2. The method of claim 1, wherein: in the step (2), the snake is black-tail snake or pallas pit viper.
3. The method of claim 1, wherein: in the step (2), the snake 30-40 parts by weight are as follows: 20-25 parts of black-tail snake and 10-15 parts of pit viper.
4. The method of claim 1, wherein: the preparation process of the soup stock in the step (1) comprises the following specific steps: putting 6-8 parts by weight of chicken bones and 6-8 parts by weight of chicken into boiled water, boiling for 2-3 minutes, fishing out, cleaning to remove floating foam, putting into a pot filled with cold water, boiling for 5-10 minutes by fire, and continuously boiling for 35-50 minutes.
5. The method of claim 1, wherein: the addition amount of the ingredients is as follows: 1-2 parts of angelica sinensis, 1-2 parts of medlar, 1-2 parts of longan, 1-2 parts of Chinese yam and 2-3 parts of red dates.
6. The method of claim 1, wherein: and (5) sterilizing for 10-15min at 110-120 ℃.
7. The method of claim 1, wherein: in the step (6), the freezing preservation is preservation at-10 to 0 ℃.
8. The ginseng-snake soup rich in nutrient components is characterized in that: the ginseng-snake soup is prepared by the preparation method of any one of claims 1 to 7.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955681A (en) * | 2020-08-31 | 2020-11-20 | 烟台菊福堂生物科技有限公司 | Instant sea cucumber, oyster and snake meat oral liquid and preparation method thereof |
| CN114052231A (en) * | 2021-11-24 | 2022-02-18 | 百珍堂生物科技(浙江)有限公司 | Method for making convenient potted vegetable |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955681A (en) * | 2020-08-31 | 2020-11-20 | 烟台菊福堂生物科技有限公司 | Instant sea cucumber, oyster and snake meat oral liquid and preparation method thereof |
| CN114052231A (en) * | 2021-11-24 | 2022-02-18 | 百珍堂生物科技(浙江)有限公司 | Method for making convenient potted vegetable |
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