阅读说明：本技术 一种猪肚鸡汤 (Pork tripe chicken soup ) 是由 郭敏 张婉 于 2021-07-30 设计创作，主要内容包括：本发明公开了一种猪肚鸡汤,其原料按照重量份组成为：猪肚500-800份、鸡200-300份、纯净水3000-3500份、红枣15-18份、枸杞5-8份、虫草8-12份、姜片8-12份、盐20-25份、白醋35-40份、料酒15-18份、面粉70-85份、柠檬汁3-5份、百香果1-2份。营养丰富,有非常好的滋补作用,胃寒者最适宜,有很好的滋补、驱风、驱寒的作用,肾亏的人吃了减少夜多小便症状；燥热虚火夜梦多的人吃了,能够调整晚上睡眠,一年四季都适宜。具有补虚损、健脾胃的功效,适用于气血虚损、身体瘦弱者食用。具有行气、健脾、暖胃、养胃、散寒、止胃痛和排毒的功效。(The invention discloses pork tripe chicken soup which comprises the following raw materials in parts by weight: 800 parts of pig tripe, 300 parts of chicken 200, 3500 parts of purified water 3000, 15-18 parts of red date, 5-8 parts of medlar, 8-12 parts of cordyceps sinensis, 8-12 parts of ginger slices, 20-25 parts of salt, 35-40 parts of white vinegar, 15-18 parts of cooking wine, 70-85 parts of flour, 3-5 parts of lemon juice and 1-2 parts of passion fruit. The beverage has rich nutrition, has good nourishing effect, is most suitable for patients with stomach cold, has good nourishing, pathogenic wind expelling and cold expelling effects, and reduces nocturia symptoms when people with kidney deficiency eat; people with dry heat and deficient fire and dreaminess can adjust night sleep, and the health care tea is suitable for four seasons. Has effects of invigorating deficiency, and strengthening spleen and stomach, and is suitable for patients with deficiency of qi and blood and emaciation. Has effects in promoting qi circulation, invigorating spleen, warming stomach, nourishing stomach, dispelling cold, relieving stomach ache, and removing toxic substances.)

1. The pork tripe chicken soup is characterized by comprising the following raw materials in parts by weight: 800 parts of pig tripe, 300 parts of chicken 200, 3500 parts of purified water 3000, 15-18 parts of red date, 5-8 parts of medlar, 8-12 parts of cordyceps sinensis, 8-12 parts of ginger slices, 20-25 parts of salt, 35-40 parts of white vinegar, 15-18 parts of cooking wine, 70-85 parts of flour, 3-5 parts of lemon juice and 1-2 parts of passion fruit.

2. The pork tripe chicken soup as claimed in claim 1, wherein the preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 3-5 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 60-80 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

3. The pork tripe chicken soup as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 500 parts of pig tripe, 200 parts of chicken, 3000 parts of purified water, 15 parts of red date, 5 parts of medlar, 8 parts of cordyceps, 8 parts of ginger slices, 20 parts of salt, 35 parts of white vinegar, 15 parts of cooking wine, 70 parts of flour, 3 parts of lemon juice and 1 part of passion fruit.

4. The pork tripe chicken soup as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 600 parts of pig tripe, 250 parts of chicken, 3200 parts of purified water, 17 parts of red date, 7 parts of medlar, 10 parts of cordyceps, 10 parts of ginger slices, 22 parts of salt, 38 parts of white vinegar, 16 parts of cooking wine, 78 parts of flour, 4 parts of lemon juice and 1.5 parts of passion fruit.

5. The pork tripe chicken soup of claim 1, which is prepared from the following raw materials in parts by weight: 800 parts of pig tripe, 300 parts of chicken, 3500 parts of purified water, 18 parts of red date, 8 parts of medlar, 12 parts of cordyceps, 12 parts of ginger slices, 25 parts of salt, 40 parts of white vinegar, 18 parts of cooking wine, 85 parts of flour, 5 parts of lemon juice and 2 parts of passion fruit.

Technical Field

The invention relates to the technical field of food processing, in particular to pork tripe chicken soup.

Background

With the rapid development of national economy, the material living level of people in China is continuously improved, the requirements of people on diet and dishes are not satisfied to the full degree, and the people are required to eat more delicious and healthy, so that some traditional dishes face huge challenges.

The pork tripe contains protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron, etc., has the effects of tonifying deficiency and strengthening spleen and stomach, and is suitable for people with deficiency of qi and blood and emaciation.

The chicken meat is tender, delicious, suitable for various cooking methods, rich in nutrition and has nourishing and health-care effects. The chicken is not only suitable for stir-frying and stewing, but also suitable for cold food and cold dishes. The chicken has high protein content, multiple varieties, high digestibility, and can be easily absorbed by human body, and has effects of enhancing physical strength and strengthening body. The chicken contains phospholipids which have important effects on growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structure. The chicken has good dietary therapy effect on malnutrition, intolerance of cold, fatigue, irregular menstruation, anemia, weakness and the like. According to the traditional Chinese medicine, the chicken has the effects of warming the middle-jiao and tonifying qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood and vessels and strengthening muscles and bones.

The fast-paced life style enables many young people to maintain life by fast food, and the nutrition cannot keep up with, which is not beneficial to the health of people. The pork tripe chicken soup is relatively complicated to boil and is not suitable for being made and eaten by modern young people, how to perfectly combine the pork tripe and the chicken to boil into a ready-made soup, which is beneficial to the general public to eat is a problem to be solved urgently at present.

Disclosure of Invention

The invention aims to provide pork tripe chicken soup aiming at overcoming the defects in the prior art, and aims to perfectly combine the food material pork tripe and chicken to cook the pork tripe and the chicken into soup with rich nutrition, so that the pork tripe and the chicken soup are convenient to store and eat.

In order to achieve the purpose, the invention adopts the technical scheme that: the pork tripe chicken soup comprises the following raw materials in parts by weight: 800 parts of pig tripe, 300 parts of chicken 200, 3500 parts of purified water 3000, 15-18 parts of red date, 5-8 parts of medlar, 8-12 parts of cordyceps sinensis, 8-12 parts of ginger slices, 20-25 parts of salt, 35-40 parts of white vinegar, 15-18 parts of cooking wine, 70-85 parts of flour, 3-5 parts of lemon juice and 1-2 parts of passion fruit.

Further, the preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 3-5 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 60-80 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

Further, the raw materials comprise the following components in parts by weight: 500 parts of pig tripe, 200 parts of chicken, 3000 parts of purified water, 15 parts of red date, 5 parts of medlar, 8 parts of cordyceps, 8 parts of ginger slices, 20 parts of salt, 35 parts of white vinegar, 15 parts of cooking wine, 70 parts of flour, 3 parts of lemon juice and 1 part of passion fruit.

Further, the raw materials comprise the following components in parts by weight: 600 parts of pig tripe, 250 parts of chicken, 3200 parts of purified water, 17 parts of red date, 7 parts of medlar, 10 parts of cordyceps, 10 parts of ginger slices, 22 parts of salt, 38 parts of white vinegar, 16 parts of cooking wine, 78 parts of flour, 4 parts of lemon juice and 1.5 parts of passion fruit.

Further, the raw materials comprise the following components in parts by weight: 800 parts of pig tripe, 300 parts of chicken, 3500 parts of purified water, 18 parts of red date, 8 parts of medlar, 12 parts of cordyceps, 12 parts of ginger slices, 25 parts of salt, 40 parts of white vinegar, 18 parts of cooking wine, 85 parts of flour, 5 parts of lemon juice and 2 parts of passion fruit.

Has the advantages that: the pork tripe chicken soup perfectly combines the food material pork tripe and chicken, is decocted into a soup material with rich nutrition, is convenient to store and eat, is suitable for the fast-paced life style of the modern, has a very good nourishing effect, is most suitable for people with stomach cold, has good nourishing, wind dispelling and cold dispelling effects, and reduces the night urination symptom when people with kidney deficiency eat the soup; people with dry heat and deficient fire and dreaminess can adjust night sleep, and the health care tea is suitable for four seasons. Has effects of invigorating deficiency, and strengthening spleen and stomach, and is suitable for patients with deficiency of qi and blood and emaciation. Has effects in promoting qi circulation, invigorating spleen, warming stomach, nourishing stomach, dispelling cold, relieving stomach ache, and removing toxic substances.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to some embodiments of the present invention.

Example 1

The pork tripe chicken soup comprises the following raw materials in parts by weight: 500 parts of pig tripe, 200 parts of chicken, 3000 parts of purified water, 15 parts of red date, 5 parts of medlar, 8 parts of cordyceps, 8 parts of ginger slices, 20 parts of salt, 35 parts of white vinegar, 15 parts of cooking wine, 70 parts of flour, 3 parts of lemon juice and 1 part of passion fruit.

The preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 3 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 60 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

Example 2

The pork tripe chicken soup comprises the following raw materials in parts by weight: 550 parts of pig tripe, 220 parts of chicken, 3100 parts of purified water, 16 parts of red date, 6 parts of medlar, 9 parts of cordyceps, 9 parts of ginger slices, 21 parts of salt, 36 parts of white vinegar, 15.5 parts of cooking wine, 75 parts of flour, 3.5 parts of lemon juice and 1.2 parts of passion fruit.

The preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 3.5 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 65 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

Example 3

The pork tripe chicken soup comprises the following raw materials in parts by weight: 600 parts of pig tripe, 250 parts of chicken, 3200 parts of purified water, 17 parts of red date, 7 parts of medlar, 10 parts of cordyceps, 10 parts of ginger slices, 22 parts of salt, 38 parts of white vinegar, 16 parts of cooking wine, 78 parts of flour, 4 parts of lemon juice and 1.5 parts of passion fruit.

The preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 4 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 70 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

Example 4

The pork tripe chicken soup comprises the following raw materials in parts by weight: 700 parts of pig tripe, 280 parts of chicken, 3400 part of purified water, 17 parts of red date, 7.5 parts of medlar, 11 parts of cordyceps, 11 parts of ginger slices, 24 parts of salt, 39 parts of white vinegar, 17 parts of cooking wine, 82 parts of flour, 4.5 parts of lemon juice and 1.8 parts of passion fruit.

The preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 4.5 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 75 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

Example 5

The pork tripe chicken soup comprises the following raw materials in parts by weight: 800 parts of pig tripe, 300 parts of chicken, 3500 parts of purified water, 18 parts of red date, 8 parts of medlar, 12 parts of cordyceps, 12 parts of ginger slices, 25 parts of salt, 40 parts of white vinegar, 18 parts of cooking wine, 85 parts of flour, 5 parts of lemon juice and 2 parts of passion fruit.

The preparation method of the pork tripe chicken soup comprises the following steps:

the first step, repeatedly washing and cleaning the pork tripe with flour, salt and white vinegar to remove peculiar smell;

secondly, mixing ginger slices, cooking wine and lemon juice to obtain a mixed solution, putting the pork tripe into the mixed solution, and pickling for 5 hours;

thirdly, filling the chicken into the pork tripe, combining, adding into a container, adding the rest materials into the container, stewing for 80 minutes, filtering out solids to obtain pork tripe chicken soup, bagging, vacuum sealing.

The above description is only a partial preferred embodiment of the pork belly chicken soup disclosed in the present invention, and it should be noted that, for those skilled in the art, variations and modifications can be made without departing from the inventive concept, and these are within the scope of the present invention.