Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of snake soup

An extraction method and technology for snake meat, which are applied in the functions of food ingredients, food ingredients containing oil, food ingredients containing natural extracts, etc., can solve the problems of strong fishy smell of snake soup, difficult cooking of snake soup, and poor taste.

Inactive Publication Date: 2017-11-24
灵山县龙璇蛇业有限公司
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Snake soup is the favorite food of people in Guangdong and Guangxi. Snake meat is usually boiled with old hen chicken. Because snake itself is rich in protein, fat, various inorganic salts, sugars, calcium, phosphorus, iron, zinc and vitamin A, vitamin B1-vitamin B2 and other ingredients, compared with snake meat, snake soup is more popular because of its delicious taste, but snake meat itself has a strong fishy smell, which is still difficult to get rid of after being boiled into soup, but because snake meat is relatively rare The processing process is relatively troublesome. If it is not cooked by a professional chef, it will cause problems such as strong fishy smell and poor taste. Snake soup has the functions of expelling wind and dampness, promoting blood circulation and removing blood stasis, reducing swelling and pain, detoxifying and cleansing the skin. The nutritional value of snake soup is suitable for the public to drink, but because the cooking of snake soup is difficult, it will affect the public's demand for snake soup

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of snake soup
  • Preparation method of snake soup
  • Preparation method of snake soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of snake soup, said method comprising the steps of:

[0025] (1) According to the weight ratio of hen chicken: snake meat: pork tube bone: mountain spring water: ingredients: traditional Chinese medicine extract: vegetable oil is 30:60:30:300:3:2:1;

[0026] (2) Take fresh hen chicken and fresh snake meat and fry them in hot oil at a temperature of 110°C for 3 minutes to obtain fried chicken and snake meat; mix the bone with mountain spring water and boil Boil for 30min to obtain prefabricated bone broth;

[0027] (3) Add ingredients to the prefabricated bone broth in step (2) and boil, then add fried chicken, keep boiling for 15 minutes, then reduce the heat, boil at a constant temperature of 50°C for 35 minutes, and then add 10ml The volume percentage is 40% (v / v) cooking wine and fried snake meat, after continuing to boil for 40 minutes, add salt and chicken essence to obtain a good snake soup;

[0028] (4) Filter the boiled snake soup, take th...

Embodiment 2

[0039] A preparation method of snake soup, said method comprising the steps of:

[0040] (1) According to the weight ratio of hen chicken: snake meat: pork tube bone: mountain spring water: ingredients: Chinese medicine extract: vegetable oil is 40:70:40:310:8:7:5;

[0041] (2) Take fresh hen chicken and fresh snake meat and fry them in hot oil at a temperature of 150°C for 5 minutes to obtain fried chicken and snake meat; mix the bone with mountain spring water and boil Boil for 40min to obtain prefabricated bone broth;

[0042] (3) Add ingredients to the prefabricated bone broth in step (2) and boil, then add fried chicken, keep boiling for 20 minutes, then reduce the heat, boil at a constant temperature of 60°C for 40 minutes, then add 15ml The volume percentage is 45% (v / v) cooking wine and fried snake meat, after continuing to boil for 50 minutes, add salt and chicken essence to obtain the boiled snake soup;

[0043] (4) Filter the boiled snake soup, take the filtrate a...

Embodiment 3

[0054] A preparation method of snake soup, said method comprising the steps of:

[0055] (1) According to the weight ratio of hen chicken: snake meat: pork tube bone: mountain spring water: ingredients: traditional Chinese medicine extract: vegetable oil is 35:65:35:305:4:5:2;

[0056] (2) Put fresh hen chicken and fresh snake meat into hot oil at a temperature of 120°C and fry for 4 minutes to obtain fried chicken and snake meat; mix the bone and mountain spring water and cook for 35 minutes Get premade bone broth;

[0057] (3) Add ingredients to the prefabricated bone broth in step (2) and boil, then add fried chicken, keep boiling for 17 minutes, then reduce the heat, boil at a constant temperature of 55°C for 37 minutes, and then add 12ml Volume percentage is 42% (v / v) cooking wine and fried snake meat, add salt and chicken essence after continuing to boil for 45min, obtain the snake soup that boils;

[0058] (4) Filter the boiled snake soup, take the filtrate and add Ch...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of snake soup. The fragrance of chicken, marrowbone and snake meat in the soup material can be effectively released through reasonable formula and material selection; meanwhile, through reasonable proportioning of auxiliary materials and traditional Chinese medicine composition, the content of aldehyde, olefine aldehyde and enol substances in the snake soup can be effectively reduced and the inosinic acid content is increased, so that the aims of covering the meat smell of the soup base material and improving the fragrance of the soup base material are fulfilled; and in the aspect of material section, an applicant selects hen meat with the lean to fat ratio being 421 gram / gram to 452 gram / gram, mountain spring water with the selenium content being 324 microgram / gram to 434 microgram / gram and tea seed oil with the unsaturated fatty acid content being 91.3 percent to 94.6 percent, so that the nutritional value of the snake soup is further improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of snake soup. 【Background technique】 [0002] Snake soup is the favorite food of people in Guangdong and Guangxi. Snake meat is usually boiled with old hen chicken. Because snake itself is rich in protein, fat, various inorganic salts, sugars, calcium, phosphorus, iron, zinc and vitamin A, vitamin B1-vitamin B2 and other ingredients, compared with snake meat, snake soup is more popular because of its delicious taste, but snake meat itself has a strong fishy smell, which is still difficult to get rid of after being boiled into soup, but because snake meat is relatively rare The processing process is relatively troublesome. If it is not cooked by a professional chef, it will cause problems such as strong fishy smell and poor taste. Snake soup has the functions of expelling wind and dampness, promoting blood circulation and removing blood stasis, redu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L5/20A23L33/16A23L33/105A23L33/115
CPCA23L23/00A23L5/20A23L5/27A23L33/105A23L33/115A23L33/16A23V2002/00A23V2200/30A23V2250/21A23V2250/1626A23V2250/18
Inventor 周文倩
Owner 灵山县龙璇蛇业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com