CN113647594A - Canned sealwort and turtle meat soup and preparation method thereof - Google Patents

Canned sealwort and turtle meat soup and preparation method thereof Download PDF

Info

Publication number
CN113647594A
CN113647594A CN202110965339.5A CN202110965339A CN113647594A CN 113647594 A CN113647594 A CN 113647594A CN 202110965339 A CN202110965339 A CN 202110965339A CN 113647594 A CN113647594 A CN 113647594A
Authority
CN
China
Prior art keywords
parts
turtle meat
turtle
meat
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110965339.5A
Other languages
Chinese (zh)
Inventor
李雪雁
黄晓声
叶树才
魏健全
袁燕玲
魏苑君
刘文利
陈国军
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhongshan Good Friend Turtle Professional Cooperative
University of Electronic Science and Technology of China Zhongshan Institute
Original Assignee
Zhongshan Good Friend Turtle Professional Cooperative
University of Electronic Science and Technology of China Zhongshan Institute
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhongshan Good Friend Turtle Professional Cooperative, University of Electronic Science and Technology of China Zhongshan Institute filed Critical Zhongshan Good Friend Turtle Professional Cooperative
Priority to CN202110965339.5A priority Critical patent/CN113647594A/en
Publication of CN113647594A publication Critical patent/CN113647594A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • 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

The invention discloses a canned polygonatum sibiricum and tortoise meat soup, which is characterized by comprising the following raw materials in parts by weight: 160 parts of tortoise meat, 160 parts of chicken feet, 2.5-3.0 parts of salt, 1.5-2.0 parts of chicken essence, 5-10 parts of cooking wine, 20-30 parts of ginger, 8-12 parts of garlic, 12-20 parts of onion sections, 18-28 parts of sealwort, 28-38 parts of polygonatum odoratum, 8-18 parts of lily and 1500 parts of water. Compared with the prior art, the invention has the advantages that: the invention adopts fresh turtle meat as a main raw material, has mineral substances and trace elements necessary for human bodies, has the characteristics of relatively high contents of iron, zinc, calcium and selenium, and high content of polyunsaturated fatty acid, is rich in nutrition, healthy and safe, and the canned food is convenient to eat, easy to store and convenient to transport, and in addition, the turtle meat is difficult to sell at a high price, and is deeply processed into the turtle meat soup can with high value, thereby greatly promoting the economic development.

Description

Canned sealwort and turtle meat soup and preparation method thereof
Technical Field
The invention relates to the technical field of deep processing of foods, in particular to a canned polygonatum sibiricum turtle soup and a preparation method thereof.
Background
The turtle meat is warm in nature, sweet in taste and salty in taste, has the effects of nourishing yin and supplementing blood, tonifying the kidney and strengthening bones, strengthening the kidney and tonifying the heart and tonifying yang, is rich in mineral substances and trace elements necessary for a human body, has relatively high contents of iron, zinc, calcium and selenium, is a high-protein low-fat high-grade tonic, has a high content of polyunsaturated fatty acids in fat and is a good material for food therapy. Rhizoma Polygonati can be used as a Chinese medicine for treating weakness of spleen and stomach, asthenia, xerostomia, cough due to lung deficiency, essence and blood deficiency, internal heat, diabetes, pulmonary tuberculosis, and tinea. Rhizoma Polygonati rhizome contains multiple nutrients including sugar, fat, protein, starch, carotene, vitamins, etc., and can be eaten directly or after being stewed, and has effects of allaying hunger and building body. With the discovery of the value of turtle meat in modern society, turtles are increasingly used as high-grade tonics and dietary therapy products for prolonging life. Particularly, the food cooked by taking turtle meat as a main raw material has become one of high-grade names in modern banquet. At present, no tortoise meat is used for making nutritional medicated diet in the market, and the requirements of the public cannot be met. The characteristics of Lingnan are combined, a canned polygonatum sibiricum and tortoise meat soup health-care food with rich nutrition is developed, and the vacancy of similar products in the market can be filled.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a canned polygonatum sibiricum and turtle meat soup and a preparation method thereof, which can improve the economic added value and the product quality.
In order to solve the above problems, the present invention adopts the following technical solutions.
The canned polygonatum sibiricum and tortoise meat soup is composed of the following raw materials in parts by weight: 160 parts of tortoise meat, 160 parts of chicken feet, 2.5-3.0 parts of salt, 1.5-2.0 parts of chicken essence, 5-10 parts of cooking wine, 20-30 parts of ginger, 8-12 parts of garlic, 12-20 parts of onion sections, 18-28 parts of sealwort, 28-38 parts of polygonatum odoratum, 8-18 parts of lily and 1500 parts of water.
A preparation method of a medicated food canned turtle meat soup comprises the following steps:
the first step is as follows: pretreating cold fresh turtle meat, cleaning the cold fresh turtle meat, and draining for later use;
the second step is that: cutting the processed turtle meat into 2-6 cm small turtle meat blocks according to the grains of the turtle meat, placing the small turtle meat blocks into a pot, adding garlic, ginger, shallot and a proper amount of water into the pot in proportion, pouring the cleaned turtle meat into the pot after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing floating foam and dirt until the floating foam is basically skimmed off, and taking out the turtle meat;
the third step: removing toes of the cold fresh chicken feet, cleaning, adding garlic, ginger, shallot and a proper amount of water into a pot according to a ratio, pouring the clean chicken feet after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing froth and dirt until the froth is basically skimmed off, and taking out;
the fourth step: after the turtle meat and chicken feet are cooled, weighing 160g of turtle meat and equivalent chicken feet, placing the turtle meat and the equivalent chicken feet in water, adding 20g of green onion, 32g of ginger, 13g of garlic and 8g of cooking wine into each kilogram of water, adding enough water into each kilogram of turtle meat according to the proportion of adding 1.3L of water, adding 38g of polygonatum odoratum, 19g of rhizoma polygonati and 9.5g of lily into each kilogram of water, adding the mixture into a pot, controlling and properly modulating the mixture according to actual conditions, decocting the mixture, heating the mixture to 100 ℃ with strong fire, keeping the mixture in a slightly boiling state with medium and small fire, decocting the mixture for 1.5 hours, and adding salt and chicken essence for seasoning when the mixture is nearly finished;
and a sixth step: after the boiling is finished, the turtle meat product and the soup are placed and cooled to room temperature;
the seventh step: putting the soup, turtle meat, chicken feet, polygonatum, rhizoma polygonati and lily into cans, wherein each can contains 260g of turtle soup, 25g of turtle meat and turtle shell, 25g of chicken feet and 15g of other traditional Chinese medicines, and the proper headspace degree (3-5mm) is kept;
eighth step: and (3) sterilizing the whole can at the temperature of 120-125 ℃ for 12-20 min, discharging gas in the can, sealing the can by using a sealing machine, and spraying codes to pack the can to obtain the finished canned polygonatum sibiricum turtle meat soup.
In the fourth step, the traditional Chinese medicine ingredient bag comprises the following raw materials in parts by weight: 18-28 parts of rhizoma polygonati, 28-38 parts of polygonatum odoratum and 8-18 parts of lily.
The invention has the advantages of
Compared with the prior art, the invention has the advantages that: the invention adopts fresh turtle meat as main raw material, which has mineral substances and trace elements necessary for human body, wherein the contents of iron, zinc, calcium and selenium are relatively high, and the content of polyunsaturated fatty acid is high, and the soup can which is used as food, can add medicine to food, supplements the medicine by virtue of medicine and food-aid agent by combining the curative effect of traditional Chinese medicine sealwort, is complementary to each other, has high nutritive value, can prevent and treat diseases, keep healthy and strengthen the body, prolong life, provides a high-nutrition leisure food for consumers, is difficult to sell turtle meat at high price, is further processed into high-value canned food, and greatly promotes economic development.
Detailed Description
The technical scheme in the embodiment of the invention will be clearly and completely described below in combination with the embodiment of the invention; it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work are within the scope of the present invention.
Example 1:
the canned polygonatum sibiricum and tortoise meat soup comprises the following raw materials in parts by weight:
150 parts of turtle meat, 150 parts of chicken feet, 2.7 parts of salt, 1.8 parts of chicken essence, 8 parts of cooking wine, 25 parts of ginger, 10 parts of garlic, 15 parts of onion sections, 20 parts of rhizoma polygonati, 30 parts of polygonatum odoratum, 10 parts of lily and 1260 parts of water.
A preparation method of a canned food containing rhizoma Polygonati and Carnis Testudinis comprises the following steps:
the first step is as follows: pretreating cold fresh turtle meat, cleaning the cold fresh turtle meat, and draining for later use;
the second step is that: cutting the processed turtle meat into 2-6 cm small turtle meat blocks according to the grains of the turtle meat, placing the small turtle meat blocks into a pot, adding garlic, ginger, shallot and a proper amount of water into the pot in proportion, pouring the cleaned turtle meat into the pot after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing floating foam and dirt until the floating foam is basically skimmed off, and taking out the turtle meat;
the third step: removing toes of the cold fresh chicken feet, cleaning, adding garlic, ginger, shallot and a proper amount of water into a pot according to a ratio, pouring the clean chicken feet after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing froth and dirt until the froth is basically skimmed off, and taking out;
the fourth step: after the turtle meat and chicken feet are cooled, weighing 150g of turtle meat and equivalent chicken feet, putting the turtle meat and the equivalent chicken feet into water, adding 20g of green onion, 32g of ginger, 13g of garlic and 8g of cooking wine into each kilogram of water, adding enough water into each kilogram of turtle meat according to the proportion of adding 1.3L of water, adding 38g of polygonatum odoratum, 19g of rhizoma polygonati and 9.5g of lily into each kilogram of water, adding the mixture into a pot, controlling and properly modulating according to actual conditions, decocting, heating to 100 ℃ with strong fire, keeping the slightly boiled state with medium and small fire, decocting for 1.5 hours, and adding salt and chicken essence for seasoning when the temperature is close to the end;
and a sixth step: after the boiling is finished, the turtle meat product and the soup are placed and cooled to room temperature;
the seventh step: putting the soup, turtle meat, chicken feet, polygonatum, rhizoma polygonati and lily into cans, wherein each can contains 260g of turtle soup, 25g of turtle meat and turtle shell, 25g of chicken feet and 15g of other traditional Chinese medicines, and the proper headspace degree (3-5mm) is kept;
eighth step: and (3) sterilizing the whole can at the temperature of 120-125 ℃ for 12-20 min, discharging gas in the can, sealing the can by using a sealing machine, and spraying codes to pack the can to obtain the finished canned polygonatum sibiricum turtle meat soup.
Example 2:
the canned polygonatum sibiricum and tortoise meat soup comprises the following raw materials in parts by weight:
160 parts of turtle meat, 160 parts of chicken feet, 1.9 parts of salt, 1.3 parts of chicken essence, 8 parts of cooking wine, 25 parts of ginger, 10 parts of garlic, 15 parts of onion sections, 26 parts of rhizoma polygonati, 40 parts of radix polygonati officinalis, 14 parts of lily and 1400 parts of water.
A preparation method of a canned food containing rhizoma Polygonati and Carnis Testudinis comprises the following steps:
the first step is as follows: pretreating cold fresh turtle meat, cleaning the cold fresh turtle meat, and draining for later use;
the second step is that: cutting the processed turtle meat into 2-6 cm small turtle meat blocks according to the grains of the turtle meat, placing the small turtle meat blocks into a pot, adding garlic, ginger, shallot and a proper amount of water into the pot in proportion, pouring the cleaned turtle meat into the pot after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing floating foam and dirt until the floating foam is basically skimmed off, and taking out the turtle meat;
the third step: removing toes of the cold fresh chicken feet, cleaning, adding garlic, ginger, shallot and a proper amount of water into a pot according to a ratio, pouring the clean chicken feet after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing froth and dirt until the froth is basically skimmed off, and taking out;
the fourth step: after the turtle meat and chicken feet are cooled, weighing 150g of turtle meat and equivalent chicken feet, putting the turtle meat and the equivalent chicken feet into water, adding 20g of green onion, 32g of ginger, 13g of garlic and 8g of cooking wine into each kilogram of water, adding enough water into each kilogram of turtle meat according to the proportion of adding 1.3L of water, adding 38g of polygonatum odoratum, 19g of rhizoma polygonati and 9.5g of lily into each kilogram of water, adding the mixture into a pot, controlling and properly modulating according to actual conditions, decocting, heating to 100 ℃ with strong fire, keeping the slightly boiled state with medium and small fire, decocting for 1.8h, and adding salt and chicken essence for seasoning when the temperature is close to the end;
and a sixth step: after the boiling is finished, the turtle meat product and the soup are placed and cooled to room temperature;
the seventh step: putting the soup, turtle meat, chicken feet, polygonatum, rhizoma polygonati and lily into cans, wherein each can contains 260g of turtle soup, 25g of turtle meat and turtle shell, 25g of chicken feet and 15g of other traditional Chinese medicines, and the proper headspace degree (3-5mm) is kept;
eighth step: and (3) sterilizing the whole can at the temperature of 120-125 ℃ for 12-20 min, discharging gas in the can, sealing the can by using a sealing machine, and spraying codes to pack the can to obtain the finished canned polygonatum sibiricum turtle meat soup.
Example 3:
150 parts of turtle meat, 150 parts of chicken feet, 2.1 parts of salt, 1.5 parts of chicken essence, 8 parts of cooking wine, 25 parts of ginger, 10 parts of garlic, 15 parts of onion sections, 20 parts of rhizoma polygonati, 30 parts of radix polygonati officinalis, 10 parts of lily and 1440 parts of water.
A preparation method of a canned food containing rhizoma Polygonati and Carnis Testudinis comprises the following steps:
the first step is as follows: pretreating cold fresh turtle meat, cleaning the cold fresh turtle meat, and draining for later use;
the second step is that: cutting the processed turtle meat into 2-6 cm small turtle meat blocks according to the grains of the turtle meat, placing the small turtle meat blocks into a pot, adding garlic, ginger, shallot and a proper amount of water into the pot in proportion, pouring the cleaned turtle meat into the pot after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing floating foam and dirt until the floating foam is basically skimmed off, and taking out the turtle meat;
the third step: removing toes of the cold fresh chicken feet, cleaning, adding garlic, ginger, shallot and a proper amount of water into a pot according to a ratio, pouring the clean chicken feet after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing froth and dirt until the froth is basically skimmed off, and taking out;
the fourth step: after the turtle meat and chicken feet are cooled, weighing 150g of turtle meat and equivalent chicken feet, putting the turtle meat and the equivalent chicken feet into water, adding 20g of green onion, 32g of ginger, 13g of garlic and 8g of cooking wine into each kilogram of water, adding enough water into each kilogram of turtle meat according to the proportion of adding 1.3L of water, adding 38g of polygonatum odoratum, 19g of rhizoma polygonati and 9.5g of lily into each kilogram of water, adding the mixture into a pot, controlling and properly modulating according to actual conditions, decocting, heating to 100 ℃ with strong fire, keeping the slightly boiled state with medium and small fire, decocting for 1.2 hours, and adding salt and chicken essence for seasoning when the temperature is close to the end;
and a sixth step: after the boiling is finished, the turtle meat product and the soup are placed and cooled to room temperature;
the seventh step: putting the soup, turtle meat, chicken feet, polygonatum, rhizoma polygonati and lily into cans, wherein each can contains 260g of turtle soup, 25g of turtle meat and turtle shell, 25g of chicken feet and 15g of other traditional Chinese medicines, and the proper headspace degree (3-5mm) is kept;
eighth step: and (3) sterilizing the whole can at the temperature of 120-125 ℃ for 12-20 min, discharging gas in the can, sealing the can by using a sealing machine, and spraying codes to pack the can to obtain the finished canned polygonatum sibiricum turtle meat soup.
Table 1 sensory evaluation of the examples:
Figure BDA0003223597080000061
Figure BDA0003223597080000071
the foregoing is only a preferred embodiment of the present invention; the scope of the invention is not limited thereto. Any person skilled in the art should be able to cover the technical scope of the present invention by equivalent or modified solutions and modifications within the technical scope of the present invention.

Claims (4)

1. The canned polygonatum sibiricum and tortoise meat soup comprises the following materials in parts by weight: 160 parts of tortoise meat, 160 parts of chicken feet, 2.5-3.0g parts of salt, 1.5-2.0 parts of chicken essence, 5-10 parts of cooking wine, 20-30 parts of ginger, 8-12 parts of garlic, 12-20 parts of onion sections, 18-28 parts of rhizoma polygonati, 28-38 parts of radix polygonati officinalis, 8-18 parts of lily and 1500 parts of water 1200.
2. The preparation method of the canned sealwort and turtle meat soup according to claim 1, characterized by comprising the following steps:
the first step is as follows: pretreating cold fresh turtle meat, cleaning the cold fresh turtle meat, and draining for later use;
the second step is that: cutting the processed turtle meat into 2-6 cm small turtle meat blocks according to the grains of the turtle meat, placing the small turtle meat blocks into a pot, adding garlic, ginger, shallot and a proper amount of water into the pot in proportion, pouring the cleaned turtle meat into the pot after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing floating foam and dirt until the floating foam is basically skimmed off, and taking out the turtle meat;
the third step: removing toes of the cold fresh chicken feet, cleaning, adding garlic, ginger, shallot and a proper amount of water into a pot according to a ratio, pouring the clean chicken feet after the water is boiled, boiling for 5-8 min, adding a proper amount of cooking wine midway, continuously removing froth and dirt until the froth is basically skimmed off, and taking out;
the fourth step: after the turtle meat and chicken feet are cooled, weighing 160g of turtle meat and equivalent chicken feet, placing the turtle meat and the equivalent chicken feet in water, adding 20g of green onion, 32g of ginger, 13g of garlic and 8g of cooking wine into each kilogram of water, adding enough water into each kilogram of turtle meat according to the proportion of adding 1.3L of water, adding 38g of polygonatum odoratum, 19g of rhizoma polygonati and 9.5g of lily into each kilogram of water, adding the mixture into a pot, controlling and properly modulating the mixture according to actual conditions, decocting the mixture, heating the mixture to 100 ℃ with strong fire, keeping the mixture in a slightly boiling state with medium and small fire, decocting the mixture for 1.5 hours, and adding salt and chicken essence for seasoning when the mixture is nearly finished;
and a sixth step: after the boiling is finished, the turtle meat product and the soup are placed and cooled to room temperature;
the seventh step: putting the soup, turtle meat, chicken feet, polygonatum, rhizoma polygonati and lily into cans, wherein each can contains 260g of turtle soup, 25g of turtle meat and turtle shell, 25g of chicken feet and 15g of other traditional Chinese medicines, and the proper headspace degree (3-5mm) is kept;
eighth step: and (3) sterilizing the whole can at the temperature of 120-125 ℃ for 12-20 min, discharging gas in the can, sealing the can by using a sealing machine, and spraying codes to pack the can to obtain the finished canned polygonatum sibiricum turtle meat soup.
3. The method for preparing canned food "sealwort and tortoise soup" according to claim 2,
in the fourth step, the traditional Chinese medicine ingredient bag comprises the following raw materials in parts by weight: 18-28 parts of rhizoma polygonati, 28-38 parts of polygonatum odoratum and 8-18 parts of lily.
4. The method for preparing canned food "sealwort and tortoise soup" according to claim 2,
in the fourth step, the seasoning packet comprises the following raw materials in parts by weight: 2.5-3.0g parts of salt, 1.5-2.0 parts of chicken essence, 5-10 parts of cooking wine, 20-30 parts of ginger, 8-12 parts of garlic and 12-20 parts of onion sections.
CN202110965339.5A 2021-08-23 2021-08-23 Canned sealwort and turtle meat soup and preparation method thereof Pending CN113647594A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110965339.5A CN113647594A (en) 2021-08-23 2021-08-23 Canned sealwort and turtle meat soup and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110965339.5A CN113647594A (en) 2021-08-23 2021-08-23 Canned sealwort and turtle meat soup and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113647594A true CN113647594A (en) 2021-11-16

Family

ID=78491936

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110965339.5A Pending CN113647594A (en) 2021-08-23 2021-08-23 Canned sealwort and turtle meat soup and preparation method thereof

Country Status (1)

Country Link
CN (1) CN113647594A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586959A (en) * 2022-03-08 2022-06-07 中山市农业科技推广中心 Canned turtle medicated soup and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767772A (en) * 2014-12-18 2016-07-20 济南禾宝中药材有限公司 Turtle-pigeon soup
CN106418388A (en) * 2015-08-05 2017-02-22 郑州市沃田配肥站 Formula of dietotherapy health-preserving soup with effect of nourishing yin and blood
CN110301607A (en) * 2019-06-27 2019-10-08 成都中医药大学 A kind of rhizoma polygonati medicinal meal of chicken soup preparation method and its medicinal meal of chicken soup of preparation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767772A (en) * 2014-12-18 2016-07-20 济南禾宝中药材有限公司 Turtle-pigeon soup
CN106418388A (en) * 2015-08-05 2017-02-22 郑州市沃田配肥站 Formula of dietotherapy health-preserving soup with effect of nourishing yin and blood
CN110301607A (en) * 2019-06-27 2019-10-08 成都中医药大学 A kind of rhizoma polygonati medicinal meal of chicken soup preparation method and its medicinal meal of chicken soup of preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
白云馆928: "止咳化痰的玉竹百合鸡脚汤", 《HTTP://WWW.360DOC.COM/CONTENT/14/0306/11/7505472_358159619.SHTML》 *
谢宇 等: "《本草纲目全彩全真图本 超值版》", 30 September 2016 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586959A (en) * 2022-03-08 2022-06-07 中山市农业科技推广中心 Canned turtle medicated soup and preparation method thereof

Similar Documents

Publication Publication Date Title
CN107692172A (en) A kind of meat pulp and preparation method and purposes
CN102113688A (en) Muslim mutton soup stock and production process thereof
CN111165742A (en) Preparation method of pot-stewed air-dried chicken
CN103798828A (en) Method for processing instant spicy needle mushroom duck gizzard
CN104799332A (en) Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage
CN106798306A (en) It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof
CN105901496A (en) Hericium erinaceus stomach nourishing eight-ingredient porridge and manufacturing method thereof
CN113647594A (en) Canned sealwort and turtle meat soup and preparation method thereof
KR20170062755A (en) Method of using the medicinal plants Eel Soup
KR100691532B1 (en) The making method and meat cooking method for oriental- medical ripening meat sauce
CN104920567A (en) Red-rice nutrition sandwich biscuit and making method thereof
CN106880008A (en) A kind of special calcium supplement soup of pregnant woman
CN111513281A (en) Instant ginseng chicken soup and preparation method thereof
CN106805140A (en) A kind of fruit flavor chicken extract good fortune bag
CN108618113A (en) A kind of processing method for steaming thick chilli sauce
CN104286984A (en) Chinese chestnut paste
CN104286837A (en) Nutritional package capable of resisting exercise-induced fatigue and preparation method thereof
KR101048519B1 (en) Manufacturing method of abalone Honggyetang
CN104664422A (en) Chicken and pig triple product and preparation method thereof
CN112956654A (en) Medicated dried turtle meat and preparation method thereof
CN102389121A (en) Method for preparing dictyophora indusiata-goose hotpot ingredients
CN102630935A (en) Tonic glutinous rice with lotus root
CN111772112A (en) Processing method of shredded roasted rabbit
CN111728151A (en) Novel large meatball and manufacturing process thereof
CN110637991A (en) Tasty chicken processing technology

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20211116

RJ01 Rejection of invention patent application after publication