阅读说明：本技术 一种黄精龟肉汤罐头及其制备方法 (Canned sealwort and turtle meat soup and preparation method thereof ) 是由 李雪雁 黄晓声 叶树才 魏健全 袁燕玲 魏苑君 刘文利 陈国军 于 2021-08-23 设计创作，主要内容包括：本发明公开了一种黄精龟肉汤罐头,其特征在于,按照重量比组分的原料：龟肉150-160份、鸡脚150-160份、盐2.5-3.0份、鸡精1.5-2.0份、料酒5-10份、姜20-30份、大蒜8-12份、葱段12-20份、黄精18-28份、玉竹28-38份、百合8-18份、水1200-1500份。相比于现有技术,本发明的优点在于：本发明采用新鲜龟肉为主要原料,其具有人体必需的矿物质和微量元素,其中铁、锌、钙、硒的含量都相对比较高特点,且多不饱和脂肪酸的含量较高,营养丰富健康安全,且罐头食品方便食用,易于储存,便于运输,加之龟肉难以高价售卖,将其经过深加工变为具有高价值的龟肉汤罐头,大大推动了经济的发展。(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.)

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.

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:

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.