CN112741294A - Instant turtle and chicken soup - Google Patents

Abstract

The invention discloses instant turtle and chicken soup, which is prepared from the following raw materials: the instant turtle chicken soup is prepared from turtle, chicken frame, water, ginger, cordyceps, bay leaves, star anise, salt, medlar, shallot and garlic, and the process for preparing the instant turtle chicken soup comprises the following steps: preparing the main material and preparing the auxiliary materials. The instant turtle chicken soup is prepared by processing turtles into instant food which is easy to carry and can be eaten after opening bags, not only can keep the delicious taste and nutrition of turtles, but also saves the trouble of cooking, provides convenience for consumers by saving time, makes up the defect that the value of turtles cannot be fully exerted due to insufficient cooking strength of consumers, is convenient for consumers to drink delicious turtle soup at any time, combines the turtles and a chicken frame together, is matched with auxiliary materials such as cordyceps and the like, removes the fishy smell of the turtle soup, cannot interfere the consumers to taste the turtle soup, overcomes the defect of the delicious taste of the turtle soup, has the effects of tonifying kidney and benefiting lung, and fully exerts the nutritional value of the turtles.

Description

Instant turtle and chicken soup

Technical Field

The invention relates to the technical field of food processing, in particular to instant turtle and chicken soup.

Background

The soft-shelled turtle is an aquatic product rich in nutritional ingredients such as protein, lipid and polysaccharide, has delicious taste, has the effects of clearing heat, nourishing yin, calming the liver, calming the wind and the like, has high edible and medicinal values, is an important economic variety in freshwater aquaculture, is mainly sold in a living form, has a single consumption structure, is difficult to cook due to the difficulty in killing the soft-shelled turtle, and has low purchasing desire of consumers, the processing industry only aims at the integral quick freezing of the soft-shelled turtle, so that the deep-processed food of the soft-shelled turtle and the industrial chain of the soft-shelled turtle are not formed, the yield of the soft-shelled turtle is higher than the demand in recent years, and the deep processing of the soft-shelled turtle is forced to be very much in order to keep the continuous healthy development of the soft-shelled turtle industry and improve the additional value;

the basic principle of the production process of the instant turtle chicken soup is that turtles and chicken frames are cleaned and cut into pieces, the turtle pieces and the chicken frame pieces are scalded, mixed and added into an electric cooker, the mixture is boiled at high pressure, and then the turtle chicken soup is filled, sealed and cooled, but the existing instant turtle chicken soup process has the following problems;

1. the soft-shelled turtles are mainly sold in a living form in daily consumption, consumers need to slaughter and cook the soft-shelled turtles, and due to different living environments, the consumers are inconvenient to handle the living soft-shelled turtles and limited by the cooking level of the consumers, the edible value of the soft-shelled turtles is not easy to give full play, and the consumers are inconvenient to drink soft-shelled turtle soup with rich nutrition;

2. the turtle usually has the earthy taste because the turtle is usually exposed in silt at the bottom of the water, the turtle is directly boiled to make soup, the earthy taste can seriously interfere consumers to taste the turtle soup, the taste and the mouthfeel of the turtle soup are reduced, the nutritive value of the turtle is rich, and if no auxiliary materials are added, the turtle nutritive resource is easily wasted;

therefore, it is necessary to design an instant turtle-chicken soup in order to solve the above problems.

Disclosure of Invention

The invention aims to provide instant turtle chicken soup, and aims to solve the problems that consumers cannot conveniently drink turtle soup with rich nutrition, the turtle soup is poor in taste and mouthfeel, and turtle nutrition resources are easily wasted in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: the instant turtle and chicken soup is prepared from the following raw materials: the instant turtle chicken soup is prepared from turtle, chicken frame, water, ginger, cordyceps, bay leaves, star anise, salt, medlar, shallot and garlic, and the process for preparing the instant turtle chicken soup comprises the following steps:

(1) preparing main materials: 500g of cleaned soft-shelled turtle and 600g of chicken frame;

(2) preparing ingredients: 1500g of water, 8g of ginger, 6g of cordyceps, 0.4g of bay leaves, 3.2g of anise, 9g of salt, 10g of medlar, 20g of scallion and 15g of garlic.

The preparation method of the instant turtle and chicken soup comprises the following steps:

(1) slaughtering and cutting the soft-shelled turtle, fully removing the film on the shell of the soft-shelled turtle and the fat particles in the soft-shelled turtle, and blanching for later use;

(2) cutting the chicken frame into pieces, and blanching for later use;

(3) putting the soft-shelled turtle blocks, the chicken blocks and the ingredients into an electric cooker, and electrifying and decocting at high pressure for 40 minutes;

(4) filtering oil in the turtle and chicken soup;

(5) exhausting gas for 10 minutes after canning the turtle chicken soup, and sealing and sterilizing for 15 minutes;

(6) and canning and cooling the turtle and chicken soup.

Compared with the prior art, the invention has the beneficial effects that: according to the production process of the instant turtle and chicken soup, turtles are processed into instant food which is easy to carry and can be eaten after opening bags, the delicious taste and the nutrition of the turtles can be kept, the cooking complexity is saved, the time is saved for consumers, convenience is provided, the turtles and chicken frames are combined together, the effect of rich nutrition is achieved by matching appropriate auxiliary materials, and the defects in taste can be overcome.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that:

the instant turtle and chicken soup is prepared from the following raw materials: the instant turtle-chicken soup is prepared from turtle, chicken frame, water, ginger, cordyceps, bay leaves, star anise, salt, medlar, shallot and garlic, and the process for preparing the instant turtle-chicken soup comprises the following steps:

(1) preparing main materials: 500g of cleaned soft-shelled turtle and 600g of chicken frame;

(2) preparing ingredients: 1500g of water, 8g of ginger, 6g of cordyceps, 0.4g of bay leaves, 3.2g of anise, 9g of salt, 10g of medlar, 20g of scallion and 15g of garlic.

The preparation method of the instant turtle chicken soup comprises the following steps:

(1) slaughtering and cutting the soft-shelled turtle, fully removing the film on the shell of the soft-shelled turtle and the fat particles in the soft-shelled turtle, and blanching for later use;

(2) cutting the chicken frame into pieces, and blanching for later use;

(3) putting the soft-shelled turtle blocks, the chicken blocks and the ingredients into an electric cooker, and electrifying and decocting at high pressure for 40 minutes;

(4) filtering oil in the turtle and chicken soup;

(5) exhausting gas for 10 minutes after canning the turtle chicken soup, and sealing and sterilizing for 15 minutes;

(6) and canning and cooling the turtle and chicken soup.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (2)

1. The instant turtle and chicken soup is characterized in that: the instant turtle and chicken soup is prepared from the following raw materials: the instant turtle chicken soup is prepared from turtle, chicken frame, water, ginger, cordyceps, bay leaves, star anise, salt, medlar, shallot and garlic, and the process for preparing the instant turtle chicken soup comprises the following steps:

(1) preparing main materials: 500g of cleaned soft-shelled turtle and 600g of chicken frame;

(2) preparing ingredients: 1500g of water, 8g of ginger, 6g of cordyceps, 0.4g of bay leaves, 3.2g of anise, 9g of salt, 10g of medlar, 20g of scallion and 15g of garlic.

2. The instant turtle chicken soup of claim 1, which is characterized in that: the preparation method of the instant turtle and chicken soup comprises the following steps:

(1) slaughtering and cutting the soft-shelled turtle, fully removing the film on the shell of the soft-shelled turtle and the fat particles in the soft-shelled turtle, and blanching for later use;

(2) cutting the chicken frame into pieces, and blanching for later use;

(3) putting the soft-shelled turtle blocks, the chicken blocks and the ingredients into an electric cooker, and electrifying and decocting at high pressure for 40 minutes;

(4) filtering oil in the turtle and chicken soup;

(5) exhausting gas for 10 minutes after canning the turtle chicken soup, and sealing and sterilizing for 15 minutes;

(6) and canning and cooling the turtle and chicken soup.