CN107373560A - A kind of preparation method of snake soup - Google Patents
A kind of preparation method of snake soup Download PDFInfo
- Publication number
- CN107373560A CN107373560A CN201710621913.9A CN201710621913A CN107373560A CN 107373560 A CN107373560 A CN 107373560A CN 201710621913 A CN201710621913 A CN 201710621913A CN 107373560 A CN107373560 A CN 107373560A
- Authority
- CN
- China
- Prior art keywords
- snake
- parts
- soup
- meat
- extract
- 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
Links
- 241000270295 Serpentes Species 0.000 title claims abstract description 109
- 235000014347 soups Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 73
- 241000287828 Gallus gallus Species 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 239000010495 camellia oil Substances 0.000 claims abstract description 14
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 8
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims description 48
- 235000013330 chicken meat Nutrition 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 31
- 238000001802 infusion Methods 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 244000292697 Polygonum aviculare Species 0.000 claims description 22
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 22
- 239000000706 filtrate Substances 0.000 claims description 17
- 229940045955 star anise extract Drugs 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 12
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 12
- 229940010454 licorice Drugs 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 241000756943 Codonopsis Species 0.000 claims description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 239000005030 aluminium foil Substances 0.000 claims description 7
- 235000013405 beer Nutrition 0.000 claims description 7
- 239000004519 grease Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 11
- 239000003814 drug Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 6
- 150000001299 aldehydes Chemical class 0.000 abstract description 4
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 abstract description 3
- 229930010555 Inosine Natural products 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 3
- -1 alkene alcohols Chemical class 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229960003786 inosine Drugs 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 description 17
- 241000202807 Glycyrrhiza Species 0.000 description 9
- 240000002948 Ophiopogon intermedius Species 0.000 description 6
- 240000008866 Ziziphus nummularia Species 0.000 description 6
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 6
- 241000209140 Triticum Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000005416 organic matter Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002085 enols Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
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
- 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food processing technology field, more particularly to a kind of preparation method of snake soup, the present invention passes through rational formula, sorting, the chicken in soup stock can effectively be discharged, cylinder bone, meat of snake fragrance, simultaneously, also pass through rational proportion dispensing and Chinese medicine composition, aldehydes in snake soup can effectively be reduced, olefine aldehydr class, the content of alkene alcohols material, improve inosine acid content, so as to reach the meat stink smell for covering soup bed material, improve the purpose of soup bottom note taste, in sorting, applicant is by selecting meat than the hen meat for 421g/g 452g/g, Se content is the μ g/g of 324 μ g/g 434 mountain spring water, unsaturated fatty acid content for 91.3% 94.6% tea-seed oil, further increase the nutritive value of snake soup.
Description
【Technical field】
The present invention relates to food processing technology field, more particularly to a kind of preparation method of snake soup.
【Background technology】
Snake soup is the favorite food of people from Guangdong and Guangxi Provinces, meat of snake generally and the infusion together of one's old mother's chicken, due to snake contain in itself it is rich
The compositions such as rich protein, fat, plurality of inorganic salt, carbohydrate, calcium, phosphorus, iron, zinc and vitamin A, vitamin B1-vitamin B2,
For meat of snake, snake soup is because delicious flavour is more popular, but meat of snake has a very big smell in itself, infusion into
Still it is difficult to dispel after soup, rarer yet with meat of snake, processing procedure is also relatively cumbersome to be carried out if not professional cooks
The problems such as culinary art can cause dense snake soup fishy smell, poor taste, and snake soup has dispelling wind and eliminating dampness, promoting blood circulation, swelling and pain relieving, removing toxic substances clean
The effect of skin, there is high nutritive value, suitable masses drink, but because snake soup culinary art difficulty is big, it is popular right to influence
The demand of snake soup.
【The content of the invention】
In view of the above, it is necessary to a kind of preparation method of snake soup is provided, snake soup fishy smell can be reduced, improves snake soup look
Pool, it is easy to preserve for a long time, is easy to the snake soup that eats, Se content is high.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of preparation method of snake soup, methods described comprise the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 30-40:60-70:
30-40：300-310:3-8:2-7：1-5 weight ratio weighs each raw material；
(2) take fresh hen meat to be respectively put into Fresh Snake Meat in the deep fat that temperature is 110 DEG C -150 DEG C and carry out frying, fry
Time processed is 3min-5min, obtains frying chicken and frying meat of snake；Cylinder bone and mountain spring water mixing infusion 30min-40min are obtained
To prefabricated cylinder bone soup；
(3) dispensing is added into the prefabricated cylinder bone soup of step (2) to be boiled, then add frying chicken, keep boiling
Reduce fire after boiling state 15min-20min, added under the conditions of being 50 DEG C -60 DEG C in temperature after constant temperature infusion 35min-40min
10ml-15ml percentage by volumes are 40% (v/v) -45% (v/v) cooking wine and frying meat of snake, continue infusion 40min-50min
Salt and chickens' extract are added afterwards, obtain the snake soup boiled；
(4) the snake soup boiled is filtered, take filtrate and into filtrate add Chinese medical extract mix after be put into it is cold
Rapid cooling is carried out in storehouse, after temperature drops to 5 DEG C -7 DEG C, is centrifuged, removes the solid grease on surface, then fill snake soup
Enter and carry out being packaged to be finished product snake soup in the packaging bag of sealing；
The dispensing includes the composition of following parts by weight：9 parts -28 parts of ginger, 25 parts -49 parts of jujube, 5 parts -19 parts
The tuber of dwarf lilyturf, 5 parts -19 parts of Radix Codonopsis, 5 parts -15 parts of matrimony vine and 9 parts -29 parts of Chinese yam.
The Chinese medical extract includes the composition of following parts by weight：10 parts -48 parts of flaccid knotweed herb extract, 10 parts -46 parts
Licorice and 10 parts -50 parts of star anise extract.
Further, the mountain spring water Se content is 324 μ g/g-434 μ g/g.
Further, the hen meat ratio is 421g/g-452g/g, and the meat ratio is the ratio of chicken and chicken fat
Rate.
Further, the vegetable oil is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 91.3%-94.6%.
Further, the packaging bag has inside and outside two layers, and internal layer is aluminium foil.
Further, the extracting method of the flaccid knotweed herb extract is：Take the whole strain of fresh flaccid knotweed herb to smash to pieces, then add same
Deng mass ratio, ethanol volume percent content is 50% (v/v) -60% (v/v) yellow rice wine, after soaking 48h-50h, filtering, is taken
Filtrate flings to ethanol and obtains flaccid knotweed herb extract.
Further, the extracting method of the licorice is：The radix glycyrrhizae that moisture content is 2%-10% is shredded, is put into
In the water of 20-25 times of mass ratio, after boiling 10min-15min, the condition constant temperature infusion 12h- that temperature is 50 DEG C -60 DEG C is returned again to
14h obtains licorice.
Further, the extracting method of the star anise extract is：After fresh anistree water proof is fumigated into 10min-20min,
Under conditions of temperature is 50 DEG C -55 DEG C, constant temperature drying, until moisture content is 3%-7%, then anise is pulverized, placed into
Equal quality than original wort concentration be 5%-10% beer soak 24h-26h after, obtain star anise extract.
The present invention has the advantages that：
1st, the fishy smell source in meat of snake arises primarily at aldehydes, olefine aldehydr class, alkene alcohols material, because in these materials
There are aldehyde radical, the hydroxyl equimolecular group of peculiar smell in molecular structure, snake soup is during being boiled, although in heating process
The aldehyde material for some is decomposed, and still, still can not all remove, and is additionally, since in above-mentioned organic matter in carbochain
Organic compound constantly act synergistically, organic matter can be caused to remove and cause fishy smell overweight；It has been found that use hen
Meat stews together with meat of snake, can increase cysteine, content of glutamic acid in soup stock, so as to improve the fragrance of soup stock, but chicken
Protein content is too high in meat, and snake soup taste can be caused not protrude, it has been found that snake can be adjusted using the cylinder bone of soup taste more delicate fragrance
The taste of soup, hen soup, makes that snake soup is more delicious, and fishy smell is lighter；But carry out infusion still only by above-mentioned snake, chicken, cylinder bone
The stink smell in soup can not be so removed, because the meat stink smell of meat material in itself is relatively strong, and now, applicant is by adding
Add corresponding dispensing and traditional Chinese medicine extract composition to reach the purpose of stink smell in removal meat soup；In dispensing, there is substantial amounts of temperature compensation
Composition, such as jujube, Radix Codonopsis, the tuber of dwarf lilyturf, matrimony vine etc., but the smell of these compositions is thin, it is impossible to meat stink smell, dispensing are removed completely
In Chinese yam can play a part of reconcile other dispensings, be additionally added Chinese medicine composition extract in application, wherein, flaccid knotweed herb carries
Taking has more flavones in thing, fragrant taste, and higher sugar is contained in licorice, and taste is fresh and sweet, energy flavor adjustment, together
Meat stink smell can be covered containing abundant plant fragrance taste in Shi Gancao, contains abundant sesame oil and essence in star anise extract,
The fragrance of soup stock can be effectively improved, but anistree fragrance is too dense, can cover the fragrance of delicate fragrance in snake soup, therefore, inventor uses
Beer extracts anistree fragrance, can reduce anistree fragrance, meanwhile, beer Central Plains wheat juice is flavor enhanced strongly fragrant after infusion.2nd, exist
In preparation method, chicken and meat of snake are first carried out frying by applicant, meat Studies of The Aromatic Substances can be promoted to discharge, soup bottom is using cylinder bone come advanced
Row infusion, it can effectively discharge the inosine acid content in a bone；Snake soup, for extended shelf life, increases snake soup before being packed
Transparency, applicant eliminates snake soup surface grease, then snake soup is poured into the packaging bag that internal layer is aluminium foil and sealed；Together
When, in order to increase the nutritional ingredient of snake soup, the stink smell in snake soup is more effectively removed, application is 324 μ g/g- from Se content
434 μ g/g mountain spring water, when the Se content of mountain spring water is less than 324 μ g/g, by with the aldehydes in soup stock, olefine aldehydr class, enol class
Substance reaction, snake soup is set to be free of selenium, it is impossible to which reaching makes purpose of the snake soup containing selenium, when the Se content of mountain spring water is higher than 434 μ g/g, snake
Se content in soup is excessive, easily causes eater's selenosis；Applicant is when from hen meat, from the meat ratio of hen meat
For 421g/g-452g/g, hyperliposis can influence the health of eater in meat is than less than 421g/g chicken, meanwhile,
It will also result in soup stock to be easily infected by bacterial, when meat ratio is higher than 452g/g, the fragrance of meat of snake can be hindered；Used in snake soup
It is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 91.3%-94.6%；Cholesterol can be esterified, reduced in blood
Cholesterol and triglycerides.
【Embodiment】
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, summary), unless specifically stated otherwise, each
Feature is an example in a series of equivalent or similar characteristics.
Embodiment 1：
A kind of preparation method of snake soup, methods described comprise the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 30:60:30：300:
3:2：1 weight ratio weighs each raw material；
(2) take fresh hen meat to be respectively put into Fresh Snake Meat in the deep fat that temperature is 110 DEG C and carry out frying, frying time
For 3min, frying chicken and frying meat of snake are obtained；Cylinder bone and mountain spring water mixing infusion 30min are obtained into prefabricated cylinder bone soup；
(3) dispensing is added into the prefabricated cylinder bone soup of step (2) to be boiled, then add frying chicken, keep boiling
Reduce fire after boiling state 15min, adding 10ml percentage by volumes after constant temperature infusion 35min under the conditions of being 50 DEG C in temperature is
40% (v/v) cooking wine and frying meat of snake, salt and chickens' extract are added after continuing infusion 40min, obtains the snake soup boiled；
(4) the snake soup boiled is filtered, take filtrate and into filtrate add Chinese medical extract mix after be put into it is cold
Rapid cooling is carried out in storehouse, after temperature drops to 5 DEG C, is centrifuged, removes the solid grease on surface, is then poured into snake soup close
Carry out being packaged to be finished product snake soup in the packaging bag of envelope；
Dispensing in step (1) includes the composition of following parts by weight：9 parts of ginger, 25 parts of jujube, 5 parts of the tuber of dwarf lilyturf, 5
The Radix Codonopsis, 5 parts of matrimony vine and 9 parts of Chinese yam of part.
Chinese medical extract in step (1) includes the composition of following parts by weight：10 parts of flaccid knotweed herb extract, 10 parts sweet
Careless extract and 10 parts of star anise extract.
Wherein, the extracting method of above-mentioned flaccid knotweed herb extract is：Take the whole strain of fresh flaccid knotweed herb to smash to pieces, then add equal matter
Measure ratio, ethanol volume percent content be 50% (v/v) yellow rice wine, soak 48h after, filtering, take filtrate fling to ethanol obtain it is peppery
Knotweed grass extract.
Wherein, the extracting method of above-mentioned licorice is：The radix glycyrrhizae that moisture content is 2% is shredded, is put into 20 times of quality
In the water of ratio, after boiling 10min, return again to the condition constant temperature infusion 12h that temperature is 50 DEG C and obtain licorice.
Wherein, the extracting method of above-mentioned star anise extract is：It is 50 in temperature after fresh anistree water proof is fumigated into 10min
Under conditions of DEG C, constant temperature drying, until moisture content be 3%, then anise is pulverized, place into equal quality than former wheat juice it is dense
After the beer spent for 5% soaks 24h, star anise extract is obtained.
The mountain spring water Se content of step (1) is 324 μ g/g.
The hen meat ratio of step (1) is 421g/g, and the meat ratio is the ratio of chicken and chicken fat.
Vegetable oil in step (1) is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 91.3%.
Packaging bag in step (1) has inside and outside two layers, and internal layer is aluminium foil.
Embodiment 2：
A kind of preparation method of snake soup, methods described comprise the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 40:70:40：310:
8:7：5 weight ratio weighs each raw material；
(2) take fresh hen meat to be respectively put into Fresh Snake Meat in the deep fat that temperature is 150 DEG C and carry out frying, frying time
For 5min, frying chicken and frying meat of snake are obtained；Cylinder bone and mountain spring water mixing infusion 40min are obtained into prefabricated cylinder bone soup；
(3) dispensing is added into the prefabricated cylinder bone soup of step (2) to be boiled, then add frying chicken, keep boiling
Reduce fire after boiling state 20min, adding 15ml percentage by volumes after constant temperature infusion 40min under the conditions of being 60 DEG C in temperature is
45% (v/v) cooking wine and frying meat of snake, salt and chickens' extract are added after continuing infusion 50min, obtains the snake soup boiled；
(4) the snake soup boiled is filtered, take filtrate and into filtrate add Chinese medical extract mix after be put into it is cold
Rapid cooling is carried out in storehouse, after temperature drops to 7 DEG C, is centrifuged, removes the solid grease on surface, is then poured into snake soup close
Carry out being packaged to be finished product snake soup in the packaging bag of envelope；
Dispensing in step (1) includes the composition of following parts by weight：28 parts of ginger, 49 parts of jujube, 19 parts of the tuber of dwarf lilyturf,
19 parts of Radix Codonopsis, 15 parts of matrimony vine and 29 parts of Chinese yam.
Chinese medical extract in step (1) includes the composition of following parts by weight：48 parts of flaccid knotweed herb extract, 46 parts sweet
Careless extract and 50 parts of star anise extract.
Wherein, the extracting method of above-mentioned flaccid knotweed herb extract is：Take the whole strain of fresh flaccid knotweed herb to smash to pieces, then add equal matter
Measure ratio, ethanol volume percent content be 60% (v/v) yellow rice wine, soak 50h after, filtering, take filtrate fling to ethanol obtain it is peppery
Knotweed grass extract.
Wherein, the extracting method of above-mentioned licorice is：The radix glycyrrhizae that moisture content is 10% is shredded, is put into 25 times of quality
In the water of ratio, after boiling 15min, return again to the condition constant temperature infusion 14h that temperature is 60 DEG C and obtain licorice.
Wherein, the extracting method of above-mentioned star anise extract is：It is 55 in temperature after fresh anistree water proof is fumigated into 20min
Under conditions of DEG C, constant temperature drying, until moisture content be 7%, then anise is pulverized, place into equal quality than former wheat juice it is dense
After the beer spent for 10% soaks 26h, star anise extract is obtained.
The mountain spring water Se content of step (1) is 434 μ g/g.
The hen meat ratio of step (1) is 452g/g, and the meat ratio is the ratio of chicken and chicken fat.
Vegetable oil in step (1) is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 94.6%.
Packaging bag in step (1) has inside and outside two layers, and internal layer is aluminium foil.
Embodiment 3：
A kind of preparation method of snake soup, methods described comprise the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 35:65:35：305:
4:5：2 weight ratio weighs each raw material；
(2) fresh hen meat is taken to be respectively put into process frying in the deep fat that temperature is 120 DEG C, frying time with Fresh Snake Meat
For 4min, frying chicken and meat of snake are obtained；Cylinder bone and mountain spring water mixing infusion 35min are obtained into prefabricated cylinder bone soup；
(3) dispensing is added into the prefabricated cylinder bone soup of step (2) to be boiled, then add frying chicken, keep boiling
Reduce fire after boiling state 17min, adding 12ml percentage by volumes after constant temperature infusion 37min under the conditions of being 55 DEG C in temperature is
42% (v/v) cooking wine and frying meat of snake, salt and chickens' extract are added after continuing infusion 45min, obtains the snake soup boiled；
(4) the snake soup boiled is filtered, take filtrate and into filtrate add Chinese medical extract mix after be put into it is cold
Rapid cooling is carried out in storehouse, after temperature drops to 6 DEG C, is centrifuged, removes the solid grease on surface, is then poured into snake soup close
Carry out being packaged to be finished product snake soup in the packaging bag of envelope；
Dispensing in step (1) includes the composition of following parts by weight：16 parts of ginger, 31 parts of jujube, 12 parts of the tuber of dwarf lilyturf,
12 parts of Radix Codonopsis, 8 parts of matrimony vine and 19 parts of Chinese yam.
Chinese medical extract in step (1) includes the composition of following parts by weight：30 parts of flaccid knotweed herb extract, 25 parts sweet
Careless extract and 33 parts of star anise extract.
Wherein, the extracting method of above-mentioned flaccid knotweed herb extract is：Take the whole strain of fresh flaccid knotweed herb to smash to pieces, then add equal matter
Measure ratio, ethanol volume percent content be 57% (v/v) yellow rice wine, soak 49h after, filtering, take filtrate fling to ethanol obtain it is peppery
Knotweed grass extract.
Wherein, the extracting method of above-mentioned licorice is：The radix glycyrrhizae that moisture content is 7% is shredded, is put into 23 times of quality
In the water of ratio, after boiling 12min, return again to the condition constant temperature infusion 13h that temperature is 55 DEG C and obtain licorice.
Wherein, the extracting method of above-mentioned star anise extract is：It is 52 in temperature after fresh anistree water proof is fumigated into 15min
Under conditions of DEG C, constant temperature drying, until moisture content be 5%, then anise is pulverized, place into equal quality than former wheat juice it is dense
After the beer spent for 7% soaks 25h, star anise extract is obtained.
The mountain spring water Se content of step (1) is 400 μ g/g.
The hen meat ratio of step (1) is 440g/g, and the meat ratio is the ratio of chicken and chicken fat.
Vegetable oil in step (1) is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 92.2%.
Packaging bag in step (1) has inside and outside two layers, and internal layer is aluminium foil.
Control group 1：
Snake soup is prepared according to the method for embodiment 3, but does not add dispensing；
Control group 2：
Snake soup is prepared according to the method for embodiment 3, but does not add Chinese medicine composition；
Control group 3：
Method according to embodiment 3 prepares snake soup, but Chinese medicine composition extracts without said extracted method, but directly
Traditional Chinese medicine ingredients are added, i.e.,：
A kind of preparation method of snake soup, methods described comprise the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 35:65:35：305:
4:5：2 weight ratio weighs each raw material；
(2) take fresh hen meat to be respectively put into Fresh Snake Meat in the deep fat that temperature is 120 DEG C and carry out frying, frying time
For 4min, frying chicken and frying meat of snake are obtained；Cylinder bone and mountain spring water mixing infusion 35min are obtained into prefabricated cylinder bone soup；
(3) dispensing is added into the prefabricated cylinder bone soup of step (2) to be boiled, then add frying chicken, keep boiling
Reduce fire after boiling state 17min, adding 12ml percentage by volumes after constant temperature infusion 37min under the conditions of being 55 DEG C in temperature is
42% (v/v) cooking wine and frying meat of snake, salt and chickens' extract are added after continuing infusion 45min, obtains the snake soup boiled；
(4) the snake soup boiled is filtered, take filtrate and into filtrate add Chinese medical extract mix after be put into it is cold
Rapid cooling is carried out in storehouse, after temperature drops to 6 DEG C, is centrifuged, removes the solid grease on surface, is then poured into snake soup close
Carry out being packaged to be finished product snake soup in the packaging bag of envelope；
Dispensing in step (1) includes the composition of following parts by weight：16 parts of ginger, 31 parts of jujube, 12 parts of the tuber of dwarf lilyturf,
12 parts of Radix Codonopsis, 8 parts of matrimony vine and 19 parts of Chinese yam.
Chinese medical extract in step (1) includes the composition of following parts by weight：30 parts of flaccid knotweed herb, the extraction of 25 parts of radix glycyrrhizae
Thing and 33 parts of anise.
The mountain spring water Se content of step (1) is 400 μ g/g.
The hen meat ratio of step (1) is 440g/g, and the meat ratio is the ratio of chicken and chicken fat.
Vegetable oil in step (1) is tea-seed oil, and the unsaturated fatty acid content of tea-seed oil is 92.2%.
Packaging bag in step (1) has inside and outside two layers, and internal layer is aluminium foil.
Control group 4：
Method according to embodiment 3 prepares snake soup, but is packed using normal packet pack.
1st, composition detection：
Inosinicacid Content, Se content in measure embodiment 1-3 and control group 1-4, hexanal content, octene alcohol content
And shelf-life, concrete condition are shown in Table 1：
Table 1
As seen from the above table, embodiment 1-3 is higher than control group 1-4, it was demonstrated that snake soup is produced using embodiment 1-3 method,
Inosine acid content can be improved, embodiment 1-3 and control group 1-4 Se content are basically identical, illustrate the mountain containing selenium using the application
Spring can effectively improve Se content, and embodiment 1-3 hexanal and octene alcohol content are significantly lower than control group 1-3, illustrate in application
Dispensing, Chinese medicine composition extract can effectively reduce hexanal and octene alcohol content, embodiment 1-3, control group 1-3 shelf-life
Control group 4 is considerably longer than, is illustrated, the packaging bag of the application can effectively improve the snake soup shelf-life
2nd, sense organ is commented：
Snake soup after embodiment 1-3 and control group 1-4 is packed 1 day respectively, after being heated under equal heating condition, point
10 judging panels are not invited to judge snake soup, test snake soup smell, mouthfeel, color and luster, and recorded, record case such as table 2：
Table 2
As seen from the above table, embodiment 1-3 can obviously reduce the stink smell at soup bottom.
In summary, snake soup is produced using the present processes, snake soup fishy smell can be reduced, improved She Tangseze, be easy to grow
Phase preserves, is easy to the snake soup that eats, Se content is high.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Therefore limitation of the scope of the invention can not be interpreted as.It should be pointed out that for the person of ordinary skill of the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection model of the present invention
Enclose.Therefore, protection scope of the present invention should be determined by the appended claims.
Claims (8)
1. a kind of preparation method of snake soup, it is characterised in that methods described comprises the following steps：
(1) hen meat is pressed：Meat of snake：Pig cylinder bone：Mountain spring water：Dispensing：Chinese medical extract：Vegetable oil is 30-40:60-70:30-40：
300-310:3-8:2-7：1-5 weight ratio weighs each raw material；
(2) take fresh hen meat and Fresh Snake Meat to be respectively put into the deep fat that temperature is 110 DEG C -150 DEG C and carry out frying, during frying
Between be 3min-5min, obtain frying chicken and frying meat of snake；Cylinder bone and mountain spring water mixing infusion 30min-40min are obtained pre-
Cylinder bone soup processed；
(3) dispensing being added into the prefabricated cylinder bone soup of step (2) to be boiled, then adding frying chicken, shape is boiled in holding
Reduce fire after state 15min-20min, 10ml- is added after constant temperature infusion 35min-40min under the conditions of being 50 DEG C -60 DEG C in temperature
15ml percentage by volumes are 40% (v/v) -45% (v/v) cooking wine and frying meat of snake, are added after continuing infusion 40min-50min
Salt and chickens' extract, obtain the snake soup boiled；
(4) the snake soup boiled is filtered, takes filtrate and be put into after Chinese medical extract mixing is added into filtrate in freezer
Rapid cooling is carried out, after temperature drops to 5 DEG C -7 DEG C, is centrifuged, removes the solid grease on surface, then poured into snake soup close
Carry out being packaged to be finished product snake soup in the packaging bag of envelope；
The dispensing includes the composition of following parts by weight：9 parts -28 parts of ginger, 25 parts -49 parts of jujube, 5 parts -19 parts of wheat
Winter, 5 parts -19 parts of Radix Codonopsis, 5 parts -15 parts of matrimony vine and 9 parts -29 parts of Chinese yam.
The Chinese medical extract includes the composition of following parts by weight：10 parts -48 parts of flaccid knotweed herb extract, 10 parts -46 parts sweet
Careless extract and 10 parts -50 parts of star anise extract.
2. a kind of preparation method of snake soup according to claim 1, it is characterised in that the mountain spring water Se content is 324 μ g/
g-434μg/g。
3. a kind of preparation method of snake soup according to claim 1, it is characterised in that the hen meat ratio is 421g/g-
452g/g, the meat ratio are the ratios of chicken and chicken fat.
4. a kind of preparation method of snake soup according to claim 1, it is characterised in that the vegetable oil is tea-seed oil, tea seed
The unsaturated fatty acid content of oil is 91.3%-94.6%.
A kind of 5. preparation method of snake soup according to claim 1, it is characterised in that the packaging bag have it is inside and outside two layers, it is interior
Layer is aluminium foil.
A kind of 6. preparation method of snake soup according to claim 1, it is characterised in that the extraction side of the flaccid knotweed herb extract
Method is：Take the whole strain of fresh flaccid knotweed herb to smash to pieces, then add equal quality ratio, ethanol volume percent content be 50% (v/v)-
60% (v/v) yellow rice wine, after soaking 48h-50h, filtering, take filtrate to fling to ethanol and obtain flaccid knotweed herb extract.
A kind of 7. preparation method of snake soup according to claim 1, it is characterised in that the extracting method of the licorice
For：The radix glycyrrhizae that moisture content is 2%-10% is shredded, is put into the water of 20-25 times of mass ratio, after boiling 10min-15min, then
Go to the condition constant temperature infusion 12h-14h that temperature is 50 DEG C -60 DEG C and obtain licorice.
A kind of 8. preparation method of snake soup according to claim 1, it is characterised in that the extracting method of the star anise extract
For：After fresh anistree water proof is fumigated into 10min-20min, under conditions of temperature is 50 DEG C -55 DEG C, constant temperature drying, until containing
Water rate is 3%-7%, then pulverizes anise, place into equal quality than original wort concentration be 5%-10% beer soak
After 24h-26h, star anise extract is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621913.9A CN107373560A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of snake soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621913.9A CN107373560A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of snake soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373560A true CN107373560A (en) | 2017-11-24 |
Family
ID=60341177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710621913.9A Pending CN107373560A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of snake soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373560A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433090A (en) * | 2018-03-30 | 2018-08-24 | 湖南佳元禄食品有限公司 | A kind of preparation method and products thereof of chicken flavor taste snake sauce |
| CN108618070A (en) * | 2018-03-30 | 2018-10-09 | 长沙理工大学 | A kind of chicken flavor meat of snake sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586316A (en) * | 2004-09-23 | 2005-03-02 | 万永水 | Tortoise-snake nutritive health soup |
| CN103230073A (en) * | 2013-05-10 | 2013-08-07 | 王志美 | Snake juice drink |
| CN105558603A (en) * | 2014-10-16 | 2016-05-11 | 哈尔滨绿园蔬菜种植加工专业合作社 | Hairy wormwood herb spleen strengthening and stomach benefiting Chinese sauerkraut soup base and production method thereof |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
-
2017
- 2017-07-27 CN CN201710621913.9A patent/CN107373560A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586316A (en) * | 2004-09-23 | 2005-03-02 | 万永水 | Tortoise-snake nutritive health soup |
| CN103230073A (en) * | 2013-05-10 | 2013-08-07 | 王志美 | Snake juice drink |
| CN105558603A (en) * | 2014-10-16 | 2016-05-11 | 哈尔滨绿园蔬菜种植加工专业合作社 | Hairy wormwood herb spleen strengthening and stomach benefiting Chinese sauerkraut soup base and production method thereof |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
Non-Patent Citations (1)
| Title |
|---|
| HAODOU9881247221: "龙凤汤的做法", 《HTTP://WWW.HAODOU.COM/RECIPE/1043119/》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433090A (en) * | 2018-03-30 | 2018-08-24 | 湖南佳元禄食品有限公司 | A kind of preparation method and products thereof of chicken flavor taste snake sauce |
| CN108618070A (en) * | 2018-03-30 | 2018-10-09 | 长沙理工大学 | A kind of chicken flavor meat of snake sauce and preparation method thereof |
| CN108433090B (en) * | 2018-03-30 | 2021-07-27 | 湖南佳元禄食品有限公司 | Preparation method of snake sauce with chicken flavor and product thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102162141B1 (en) | The preparetion method of cinamon distillate-mixed honey | |
| CN103859337A (en) | Spice bag for eliminating smell of mutton | |
| CN103380825A (en) | Health-care braised dried bean curd and preparation method thereof | |
| KR20140111637A (en) | Expansion Green Tea bag | |
| CN107373560A (en) | A kind of preparation method of snake soup | |
| KR101471450B1 (en) | Smoked duck and chicken using mulberry or manufacturing method thereof | |
| CN109247560A (en) | A kind of fermented type seasoning rose cooking wine and preparation method thereof | |
| CN105028843A (en) | Peel tea preparing method | |
| CN105146653A (en) | Moringa oleifera beverage and preparation method thereof | |
| KR101647917B1 (en) | Chestnut medicinal wine having extract of stachys sieboldii and methods for manufacturing thereof | |
| CN107183241A (en) | A kind of instant type oil tea and preparation method thereof | |
| CN103404566A (en) | Preparation method for artemisia annua glutinous rice cake | |
| KR101377162B1 (en) | Dandelion root tea containing coffee and manufacturing method thereof | |
| CN106036659A (en) | Pickling method of chili leaves | |
| KR101291181B1 (en) | A HEALTH BEVERAGE CONTAINING THE EXTRACT OF Gastrodiae rhizona | |
| CN104886538A (en) | Fragrant and hot beef weight losing sauce | |
| CN102987279A (en) | Spicy pteridium aquilinum and preparation method thereof | |
| KR102055324B1 (en) | Polyphenol-enriched plant extracts and producing method thereof | |
| CN104489842B (en) | Semen Ormosiae Hosiei Flos Rosae Rugosae nutritious drink and preparation method thereof | |
| CN106616462A (en) | Preparation method of duck meat with betel nuts | |
| CN109673939A (en) | A kind of Radix Notoginseng freeze-drying milled congee and preparation method thereof | |
| KR102141507B1 (en) | Manufacturing method of mara-jerky | |
| KR101397189B1 (en) | extraction beverage and manufacturing method thereof | |
| KR102049934B1 (en) | Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient | |
| KR101504410B1 (en) | Method of prepaiing diet coffee beverage |
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: 20171124 |
|
| RJ01 | Rejection of invention patent application after publication |