CN1152615C - Method for preparing medicinal dietary soft-shelled turtle - Google Patents
Method for preparing medicinal dietary soft-shelled turtle Download PDFInfo
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- CN1152615C CN1152615C CNB021104948A CN02110494A CN1152615C CN 1152615 C CN1152615 C CN 1152615C CN B021104948 A CNB021104948 A CN B021104948A CN 02110494 A CN02110494 A CN 02110494A CN 1152615 C CN1152615 C CN 1152615C
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Abstract
The present invention relates to a method for preparing a medicinal dietary soft-shelled turtle, which belongs to the technical field of a preparing method of food. The method of the present invention comprises a technology for preparing thick soup of chicken bones and pig bones; the technology is characterized in that Chinese herbal medicines are added into the thick soup, wherein the Chinese herbal medicines comprise the following components (parts by weight): 1 to 20 parts of radix codonopsitis or ginseng, 5 to 30 parts of Chinese wolfberry, 1 to 30 parts of red date and 1 to 30 parts of longan; the thick soup with the Chinese herbal medicines is poured in a chafing dish to be heated until the thick soup is boiled; turtle blocks are added into the thick soup to be boiled for 10 to 20 minutes, and then, table salt is added into the thick soup to form a finished product. The components of the Chinese herbal medicines of the present invention are different according to different seasons and different physical qualities of people. A finished product of a turtle, which is prepared by the method of the present invention has the advantages of fresh and tender meat quality, delicious taste, nutrient soup juice and abundant nutrient components. The finished product has the efficiency of warming yang, dispelling cold, nourishing blood, enlightening intelligence, invigorating primordial qi, nourishing essence and blood, strengthening tendons and bones, repressing liver yang, promoting digestion, relieving alcohol, moistening the lung, nourishing yin, nourishing the liver and the spleen, clearing heat, removing toxicity, calming the liver, improving eyesight and keeping health, and can enhance the immunological function and the physical quality of a human body.
Description
(1) technical field
The present invention relates to a kind of preparation method of food, be specifically related to the preparation method of a kind of herbal cuisine soft-shelled turtle.
(2) background technology
Soft-shelled turtle is commonly called as " soft-shelled turtle ", is regarded as first-class nourishing diet in China, and is edible with a long history.According to the Compendium of Material Medica record, soft-shelled turtle has desilting blood, and softening blood vessel reduces cholesterol, and eliminate indigestion dyspepsia water removes labor heat between joint, effects such as dispelling cold heat-clearing.Traditional edible preparation method is that Steam by water bath, poach, soy sauce are braised in soy sauce etc.As braised turtle in clear soup, Braised soft-shelled turtle in brown sauce also has " Farewell My Concubine " that boil with chicken.These preparation methods are fairly simple, and the nutritive value of soft-shelled turtle is not fully utilized, and the consumer spends height, but can not receive ideal effect.And the soft-shelled turtle that above-mentioned traditional method is made also lacks unique distinction on taste.Chafing dish food generally is subjected to consumer's welcome in recent years, but not useful as yet chafing dish is made the open report of soft-shelled turtle.
(3) summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of method of making the herbal cuisine soft-shelled turtle of chafing dish is provided.Make soft-shelled turtle under the cooperation of Chinese herbal medicine, give full play to its trophism, play the purpose of food health care.
Technical assignment of the present invention is achieved by the following technical solution.
The preparation method of herbal cuisine soft-shelled turtle of the present invention comprises the making of chicken and swine bone high-soup, adds Chinese herbal medicine in the soup-stock, and herbal component is weight portion:
1～20 part of Radix Codonopsis or genseng
5～30 parts of matrimony vines
1～30 part of red date
1～30 part of longan
With said herbal medicine soup-stock, place in the chafing dish, be heated to and boil, add the soft-shelled turtle piece and boiled 10～20 minutes, add salt and promptly get product.
The preparation method of above-mentioned Chinese herbal medicine soup-stock is specific as follows: chicken and pig bone are by 1: (2～5) weight ratio, add water and be 10～15 times of bone weight, infusion becomes milky soup-stock together, Chinese herbal medicine is added soak 0.5～1.5 hour in the soup again, and Chinese herbal medicine is 0.1～2% percentage by weight of soup-stock.
Above-mentioned soft-shelled turtle piece is that the work soft-shelled turtle is cleaned peeling and internal organ, keeps its blood and courage, is cut into a cun piece.
Above-mentioned to add the soft-shelled turtle piece in chafing dish be by soft-shelled turtle: Chinese herbal medicine soup-stock is 1: the weight ratio of (1～5) covers lid and boils.
Said method can now be done existing usefulness in the restaurant, it is better that the pot that when edible the soft-shelled turtle piece quenched is rinsed the material taste, and soup is also with food.
Also the above-mentioned product that makes can be packed, or with product soft-shelled turtle piece and soup juice separately or together.
Also living soft-shelled turtle piece and Chinese herbal medicine soup-stock can be packed refrigeration or freezing respectively.In chafing dish, add soup juice when edible and burn, add the soft-shelled turtle piece again, boiled 10～20 minutes, add salt, the heat food to boiling.It is better to be equipped with the chafing dish seasoning taste when edible.
Above-mentioned Chinese herbal medicine also can add following several component according to season, consumer wants:
(1) universal, also can add:
1～10 part of Radix Angelicae Sinensis, 3～15 parts of Chinese yams, 5～15 parts of lilies, 1～10 part of the root of Dahurain angelica,
5～15 parts of ginger splices, 1～10 part of white bandit, 1～10 part of fructus amomi, 1～10 part of galingal.
(2) big apotype (also claiming the pilose antler Yang Promoting Decoction) also can add:
1～5 part in pilose antler, 0.5～5 part of Cordyceps sinensis, 1～10 part of Radix Angelicae Sinensis, 1～15 part of Chinese yam,
1～10 part of thizoma curculiginis, 1～10 part of the fruit of glossy privet, 1～10 part of the tuber of multiflower knotweed, 5～20 parts of the seed of Chinese dodders.
(3) the fiery type (also claiming rhizoma Gastrodiae three to fall soup) of dispelling also can add
3～15 parts in rhizoma Gastrodiae, 3～15 parts in Poria cocos, 3～10 parts of rhizoma alismatis, 5～20 parts of Chinese yams,
3～15 parts of RADIX PUERARIAEs, 5～20 parts of hawthorn, 1～10 part of the tuber of dwarf lilyturf, 1～10 part on lotus leaf,
1～10 part of chrysanthemum, 1～10 part of ginkgo leaf.
The product that this group Chinese herbal medicine makes has the reduction cholesterol, reducing blood lipid, hypotensive health-care efficacy.
(4) also can add with (also claim lily winter jasmine soup) spring:
3～15 parts of lilies, 1～10 part of the root of straight ladybell, 5～20 parts of Chinese yams, 2～15 parts of the tubers of dwarf lilyturf,
3～10 parts of the tubers of multiflower knotweed, 1～10 part of radix polygonati officinalis.
(5) also can add with (also claim chrysanthemum pass the summer in a leisurely way soup) summer:
3～20 parts in Poria cocos, 3～20 parts in lotus seeds, 1～10 part of Gorgon fruit, 1～10 part of radix polygonati officinalis,
1～10 part of chrysanthemum, 3～15 parts of sealworts, 1～10 part of lily, 1～10 part of wrinkled giant hyssop.
(6) also can add with (also claim the tuber of multiflower knotweed profit autumn soup) autumn:
1～10 part of the tuber of multiflower knotweed, 1～10 part of Radix Angelicae Sinensis, 5～20 parts of Chinese yams, 1～10 part of chrysanthemum,
1～10 part on mulberry leaf, 5～20 parts in lotus seeds, 1～10 part of rhizoma alismatis.
(7) use (ginseng grass warm winter soup) winter, also can add:
0.5～5 part of Cordyceps sinensis, 1～10 part of the Radix Astragali, 5～15 parts of ginger splices.
The method that the present invention makes the soft-shelled turtle herbal cuisine with chafing dish, products obtained therefrom is Fresh ﹠ Tender in Texture, taste is tasty and refreshing, the big benefit of soup juice is nutritious, can be according to the demand of human body and season different, use different herb formulations.The product of method preparation of the present invention has warming yang for dispelling cold, the intelligence development of nourishing blood; Tonifying primordial Qi, benefiting essence-blood, strengthening the bones and muscles; Suppressing liver-YANG helps digestion and sobers up; The moistening lung enriching yin, tonifying liver is supported spleen; Clearing heat and detoxicating, spleen-benefiting mind-tranquilizing; The health-care efficacy nourishing and suppressing Yang, that flat liver makes eye bright also can strengthen immune function of human body, build up health.
(4) specific embodiment
The preparation method of embodiment 1. universal herbal cuisine chafing dish soft-shelled turtles
(1) chicken is become milky soup-stock with the infusion in 1: 3 of pig bone, 0.4% Chinese herbal medicine added in the soup soaked 1 hour by weight percentage again, stand-by.Described herbal component is (being weight portion):
5 parts of Radix Codonopsis, 10 parts of matrimony vines, 10 parts of red dates, 8 parts of longan, three how 2 parts,
5 parts of Radix Angelicae Sinensis, 12 parts of Chinese yams, 10 parts of lilies, 3 parts of the roots of Dahurain angelica, 10 parts of ginger splices,
3 parts of white bandits, 3 parts of fructus amomis, 3 parts of galingals.
(2) soft-shelled turtle is cleaned peeling and internal organ, keep its blood and courage, be cut into a cun piece.
(3) in chafing dish, add the mixed solution of above-mentioned steps (1), be heated to boiling, again the soft-shelled turtle piece of step (2) is put into wherein by 1: 3 weight ratio, cover lid, continued to boil 15 minutes, add salt and promptly get product.
The preparation method of embodiment 2. big apotype herbal cuisine chafing dish soft-shelled turtles
(1) chicken is become milky soup-stock with the infusion in 1: 5 of pig bone, soaked 1.5 hours in the Chinese herbal medicine adding soup with 0.8% percentage by weight again.Described herbal component is (being weight portion):
10 parts of gensengs, 15 parts of matrimony vines, 10 parts of red dates, 10 parts of longan, 6 parts of Radix Angelicae Sinensis,
1 part in pilose antler, 0.5 part of Cordyceps sinensis, 9 parts of Chinese yams, 3 parts of thizoma curculiginises, 9 parts of the fruit of glossy privets,
6 parts of the tubers of multiflower knotweed, 15 parts of the seed of Chinese dodders.
(2) soft-shelled turtle is cleaned peeling and internal organ, keep its blood and courage, be cut into a cun piece.
(3) in chafing dish, add the mixed solution of above-mentioned steps (1), be heated to boiling, again 1: 5 weight ratio of soft-shelled turtle piece of step (2) is put into wherein, cover lid, continued to boil 20 minutes, add salt and promptly get product.
The dispel preparation method of fiery type herbal cuisine chafing dish soft-shelled turtle of embodiment 3.
As described in embodiment 1, different is that herbal component is (being weight portion):
5 parts of Radix Codonopsis, 10 parts of matrimony vines, 10 parts of red dates, 10 parts of longan, 15 parts of Chinese yams,
9 parts in rhizoma Gastrodiae, 9 parts in Poria cocos, 6 parts of rhizoma alismatis, 15 parts of hawthorn, 6 parts of the tubers of dwarf lilyturf,
3 parts on lotus leaf, 6 parts of chrysanthemums, 3 parts of ginkgo leaves.
Embodiment uses the preparation method of herbal cuisine chafing dish soft-shelled turtle 4. spring
As described in embodiment 1, different is that herbal component is (being weight portion):
6 parts of Radix Codonopsis, 15 parts of matrimony vines, 10 parts of red dates, 5 parts of longan, 9 parts of lilies,
6 parts of the root of straight ladybell, 15 parts of Chinese yams, 9 parts of the tubers of dwarf lilyturf, 6 parts of the tubers of multiflower knotweed, 3 parts of radix polygonati officinalis.
Embodiment uses the preparation method of herbal cuisine chafing dish soft-shelled turtle 5. summers
As described in embodiment 1, different is that herbal component is (being weight portion):
10 parts of Radix Codonopsis, 15 parts of matrimony vines, 10 parts of red dates, 10 parts of longan, 15 parts in Poria cocos,
15 parts in lotus seeds, 6 parts of Gorgon fruits, 3 parts of radix polygonati officinalis, 6 parts of chrysanthemums, 9 parts of sealworts,
6 parts of lilies, 3 parts of wrinkled giant hyssops.
Embodiment uses the preparation method of herbal cuisine chafing dish soft-shelled turtle 6. autumns
As described in embodiment 1, different is that herbal component is (being weight portion):
5 parts of gensengs, 30 parts of matrimony vines, 5 parts of red dates, 5 parts of longan, 6 parts of the tubers of multiflower knotweed,
6 parts of Radix Angelicae Sinensis, 15 parts of Chinese yams, 6 parts of chrysanthemums, 3 parts on mulberry leaf, 15 parts in lotus seeds,
3 parts of rhizoma alismatis.
Embodiment uses the preparation method of herbal cuisine chafing dish soft-shelled turtle 7. winters
As described in embodiment 1, different is that herbal component is (being weight portion):
6 parts of gensengs, 15 parts of matrimony vines, 15 parts of red dates, 15 parts of longan, 1 part of Cordyceps sinensis,
6 parts of the Radixs Astragali, 9 parts of ginger splices.
The preparation method of embodiment 8. common herbal cuisine chafing dish soft-shelled turtles
As described in embodiment 1, different is that herbal component is (being weight portion):
20 parts of Radix Codonopsis, 18 parts of matrimony vines, 15 parts of red dates, 15 parts of longan.
Claims (10)
1. the preparation method of a herbal cuisine soft-shelled turtle comprises the making of chicken and swine bone high-soup, it is characterized in that, adds Chinese herbal medicine in the soup-stock, and herbal component is weight portion:
1～20 part of Radix Codonopsis or genseng
5～30 parts of matrimony vines
1～30 part of red date
1～30 part of longan
With said herbal medicine soup-stock, place in the chafing dish, be heated to and boil, add the soft-shelled turtle piece and boiled 10～20 minutes, add salt and promptly get product.
2. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1, it is characterized in that, the preparation method of Chinese herbal medicine soup-stock is specific as follows: chicken and pig bone are by 1: 2～5 weight ratios, add water and be 10～15 times of bone weight, infusion becomes milky soup-stock together, Chinese herbal medicine is added again and soak 0.5～1.5 hour in the soup, Chinese herbal medicine is 0.1～2% percentage by weight of soup-stock.
3. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 or 2 is characterized in that, adding the soft-shelled turtle piece in chafing dish is by soft-shelled turtle: Chinese herbal medicine soup-stock is 1: 1～5 weight ratio, covers lid and boils.
4. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
1～10 part of Radix Angelicae Sinensis, 3～15 parts of Chinese yams, 5～15 parts of lilies, 1～10 part of the root of Dahurain angelica,
5～15 parts of ginger splices, 1～10 part of white bandit, 1～10 part of fructus amomi, 1～10 part of galingal.
5. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
1～5 part in pilose antler, 0.5～5 part of Cordyceps sinensis, 1～10 part of Radix Angelicae Sinensis, 1～15 part of Chinese yam,
1～10 part of thizoma curculiginis, 1～10 part of the fruit of glossy privet, 1～10 part of the tuber of multiflower knotweed, 5～20 parts of the seed of Chinese dodders.
6. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
3～15 parts in rhizoma Gastrodiae, 3～15 parts in Poria cocos, 3～10 parts of rhizoma alismatis, 5～20 parts of Chinese yams,
3～15 parts of RADIX PUERARIAEs, 5～20 parts of hawthorn, 1～0 part of the tuber of dwarf lilyturf, 1～10 part on lotus leaf,
1～10 part of chrysanthemum, 1～10 part of ginkgo leaf.
7. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
3～15 parts of lilies, 1～10 part of the root of straight ladybell, 5～20 parts of Chinese yams, 2～15 parts of the tubers of dwarf lilyturf,
3～10 parts of the tubers of multiflower knotweed, 1～10 part of radix polygonati officinalis.
8. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
3～20 parts in Poria cocos, 3～20 parts in lotus seeds, 1～10 part of Gorgon fruit, 1～10 part of radix polygonati officinalis,
1～10 part of chrysanthemum, 3～15 parts of sealworts, 1～10 part of lily, 1～10 part of wrinkled giant hyssop.
9. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion:
1～10 part of the tuber of multiflower knotweed, 1～10 part of Radix Angelicae Sinensis, 5～20 parts of Chinese yams, 1～10 part of chrysanthemum,
1～10 part on mulberry leaf, 5～20 parts in lotus seeds, 1～10 part of rhizoma alismatis.
10. the preparation method of herbal cuisine soft-shelled turtle as claimed in claim 1 is characterized in that, described Chinese herbal medicine also has following component, is weight portion: 0.5～5 part of Cordyceps sinensis, 1～10 part of the Radix Astragali, 5～15 parts of ginger splices.
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| CNB021104948A CN1152615C (en) | 2002-06-06 | 2002-06-06 | Method for preparing medicinal dietary soft-shelled turtle |
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| CN1152615C true CN1152615C (en) | 2004-06-09 |
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| CN111109585A (en) * | 2020-01-14 | 2020-05-08 | 云南德行恒生物科技有限公司 | White ginseng fungus cooked food and production method thereof |
| CN112956669A (en) * | 2020-12-11 | 2021-06-15 | 姜守清 | Traditional Chinese medicine soup-stock and preparation method and use method thereof |
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2002
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