Chicken soup and preparation method thereof

A production method and technology of ginseng chicken soup, applied in the field of ginseng chicken soup and its production, can solve problems such as complicated chicken soup production procedures, achieve the effects of changing eating habits, smelling fragrant, and saving time

Active Publication Date: 2010-06-30
河北美客多食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the procedure for making chicken soup is complicated, and it needs multiple processes such as slaughtering, cleaning, ingredients, and cooking before it can be eaten. rich chicken broth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Select 10g of ginseng, 16g of red dates, and 2g of medlar, wash them, and soak them in hot water at 80°C to 96°C for 2 hours for later use; after slaughtering, depilating, eviscerating, and styling the three-yellow chicken, use the following ingredients by weight: three-yellow chicken 1200g, astragalus membranaceus 0.8g, Poria cocos 2g, green onion 50g, ginger 50g, pepper 1g, star anise 1g, pepper 1g, salt 20g; put the three yellow chicken in boiling water at 100 ℃ for 5 minutes, then add astragalus, tuckahoe, green onion, ginger, star anise, pepper, Put chili and pre-cooked three-yellow chicken into the pot, add water to cook, keep the pot at 96°C-100°C, cook for 30 minutes, add salt, cook for another 10 minutes, put the cooked three-yellow chicken alone and cool, remove the above raw materials , after filtering the soup; 800g-850g of cooked three-yellow chicken, 1200g of chicken soup, 20g of soaked ginseng, 20g of jujube, and 4g of Chinese wolfberry were sealed and pac...

Embodiment 2

[0055] Choose 15g ginseng, 15g red dates, 2.5g medlar, wash them and soak them in hot water at 80°C to 96°C for 1.5 hours for later use; after slaughtering, depilating, eviscerating, and styling the three-yellow chickens, use the following ingredients by weight: three-yellow chicken nuggets 1200g , Astragalus 0.5g Poria cocos 1g, green onions 40g, ginger slices 50g, pepper 0.6g, star anise 0.8g, pepper 0.5g, salt 25g; put three yellow chicken nuggets in boiling water at 100 ℃ for 5 minutes, then add astragalus, tuckahoe, green onions, Put ginger, star anise, Chinese prickly ash, hot pepper and pre-cooked three-yellow chicken into the pot, add water to cook, keep the pot at 96°C-100°C, cook for 25 minutes, add salt, cook for another 15 minutes, put the cooked three-yellow chicken on its own Cool, remove the above raw materials, and filter the soup; 350g of boiled three-yellow chicken nuggets, 430g of chicken broth, soaked ginseng, jujube, and wolfberry are sealed and packaged, a...

Embodiment 3

[0057] Select 20g of ginseng, 20g of red dates, 3g of wolfberry, and soak them in hot water at 80°C to 96°C for 2.5 hours for later use; after slaughtering, depilating, eviscerating, and styling the three-yellow chicken, the raw materials are prepared according to the following weight ratio: three-yellow chicken nuggets 1300g, Astragalus 1g, Poria cocos 2.5g, green onion 60g, ginger slices 70g, Chinese prickly ash 1g, star anise 1.2g, pepper 1g, salt 30g; put the three yellow chicken in boiling water at 100°C for 10 minutes, then add astragalus, tuckahoe, green onion, ginger and star anise , Chinese prickly ash, hot pepper and pre-cooked three yellow chicken into the pot, add water to boil, keep the pot at 96°C ~ 100°C, cook for 40 minutes, add salt, cook for another 20 minutes, put the cooked three yellow chicken on its own and cool, remove After the above raw materials are taken out, the soup is filtered; 192g of boiled three-yellow chicken nuggets, 288g of chicken soup, the ...

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PUM

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Abstract

The invention discloses a chicken soup and a preparation method thereof. The soup is prepared by boiling raw materials which comprise tender chicken, ginseng, red dates and medlar together with Astragalus mongholicus, Poria cocos, shallot, ginger, pepper, anise, cayenne pepper and salt. The preparation method comprises the steps of washing ginseng, red dates and medlar, soaking in hot water, pre-treating the tender chicken, putting the dosing and the pre-treated tender chicken into a pan, adding water to boil, taking out the boiled tender chicken and cooling, taking out the raw materials, filtering, packing the boiled tender chicken, soup and soaked ginseng, red dates and medlar, sterilizing in three sections, checking and enchasing the qualified packaged soup. The soup of the invention tastes fresh and is convenient to eat, is full of nutriments, and has the functions of benefiting the five internal organs, tonifying spleen and stomach, tonifying heart and soothing the nerves.

Description

technical field [0001] The invention relates to nutritional and health-care chicken soup food, in particular to ginseng chicken soup and a preparation method thereof. Background technique [0002] Diet therapy has a long history in my country, especially various medicinal diets that take chicken as raw materials are loved by the masses and become delicacies on the dining table. However, due to the inappropriate addition of various types and proportions of various Chinese medicinal materials, improper nutrition collocation is caused, and the mutual restraint of drug effects cannot bring about due curative effects. [0003] There are many ways to make chicken soup, which are generally made at home, such as using red dates or lotus root hens, etc. The common method is to remove the hair, viscera, wash and cut the adult hen first, and then add a small amount of chicken soup to the pot. After frying with salt for 3 to 5 minutes, put it into a sand pot, add water and a small amou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/315A23L1/30A23L33/105
Inventor 胡晓江胡占军黄靖
Owner 河北美客多食品集团股份有限公司
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