Tuckahoe black-bone chicken soup and making process thereof
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A technology for making black-bone chicken soup, which is applied in the field of food chicken making technology and formula, can solve the problems of lack of time and achieve the effect of tender meat and delicious soup
Inactive Publication Date: 2010-09-08
ANHUI BAODI MEAT FOODS
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[0002] Nourishing chicken soup has a long history in our country, especially the nourishing chicken soup made of black-bone chicken is deeply loved by families. Eating black-bone chicken can improve physiological functions, delay aging, strengthen muscles and bones, etc., especially in the modern fast-paced life. Among them, nourishing soups have been accepted by more and more car young people, but in reality, due to the consideration of the ratio of various medicinal materials, most people do not have the time and energy to make nourishing soups, so it is necessary to develop The production process and formula of some nourishing chicken soup that is easy to make and rich in nutrition
Method used
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Embodiment 1
[0018] Poria cocos and black-bone chicken soup preparation process of the present invention comprises:
[0019] (1) For black-bone chicken pickling, the ratio of pickling solution is: 700g black-bone chicken, 200g water, 15g rice wine, 8g salt, 5g sugar, 5g soy sauce, 1.5g monosodium glutamate, 0.7g pepper oil, and 0.4g anise oil.
[0020] (2) To make nourishing package, pack six kinds of Chinese herbal medicines into gauze or non-woven bag, and its ratio is: Poria 10g, Chinese yam 6g, Astragalus 4g, Atractylodes macrocephala 4g, tangerine peel 3g, wolfberry 1g.
[0021] (3) Put the marinated black-bone chicken and the ingredients into the pot, add water, boil on high heat, then turn to low heat and simmer for about 1.5 hours.
Embodiment 2
[0023] Poria cocos and black-bone chicken soup preparation process of the present invention comprises:
[0024] (1) The pickling of black-bone chicken is the same as that of Example 1.
[0025] (2) To make the nourishing package, pack six kinds of Chinese herbal medicines into gauze or non-woven bag, and its ratio is: Poria cocos 13g, Chinese yam 8g, astragalus 6g, Atractylodes macrocephala 2g, tangerine peel 2g, wolfberry 1g.
[0026] (3) Put the marinated black-bone chicken and the ingredients into the pot, add water, boil on high heat, then turn to low heat and simmer for about 1.5 hours.
Embodiment 3
[0028] (1) The pickling of black-bone chicken is the same as that of Example 1.
[0029] (2) To make the nourishing package, pack six kinds of Chinese herbal medicines into gauze or non-woven bag, and its ratio is: Poria cocos 15g, Chinese yam 6g, astragalus 5g, Atractylodes macrocephala 3g, tangerine peel 1g, wolfberry 1g.
[0030] (3) Put the marinated black-bone chicken and the ingredients into the pot, add water, boil on high heat, then turn to low heat and simmer for about 1.5 hours.
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Abstract
The invention provides a process and a prescription for making tuckahoe black-bone chicken soup. The tuckahoe black-bone chicken soup is prepared by the steps of: salting the black-bone chicken used as main material with seven flavorings, such as rice wine; and boiling together with a nourishing material bag with six traditional Chinese medicines, such as tuckahoe. The salted auxiliary materials and main materials are rice wine, salt, white sugar, soy sauce, monosodium glutamate, zanthoxylum oil, truestar anisetree oil, water and the black-bone chicken; the Chinese herbs in the nourishing material bag are Tuckahoe, Chinese yam rhizome, astragalus root, bighead atractylodes rhizome, dried orange peel and medlar. The making process of the tuckahoe black-bone chicken soup comprises the following steps of: placing the black-bone chicken into salting liquid, salting for 12 h at 0-4 DEG C, then placing the salted black-bone chicken and the nourishing material bag containing the Chinese herbs, such as Tuckahoe and the like, in a pot, adding water, boiling on strong fire, stewing for 1.5 h on mild fire after water is boiled, and removing the material bag to obtain the delicious and tasty black-bone chicken soup. The tuckahoe black-bone chicken soup has fresh flavor, tender meat, belongs to the warm-tonifying food, can be taken for a long time and is an excellent diet therapy product.
Description
technical field [0001] The invention relates to a food, in particular to a production process and formula of a food chicken. Background technique [0002] Nourishing chicken soup has a long history in our country, especially the nourishing chicken soup made of black-bone chicken is deeply loved by families. Eating black-bone chicken can improve physiological functions, delay aging, strengthen muscles and bones, etc., especially in the modern fast-paced life. Among them, nourishing soups have been accepted by more and more car young people, but in reality, due to the consideration of the ratio of various medicinal materials, most people do not have the time and energy to make nourishing soups, so it is necessary to develop This paper presents some dry techniques and recipes for making nourishing chicken soup that is easy to make and rich in nutrition. [0003] Poria cocos, diuresis and expelling dampness, invigorating the spleen and calming the heart. For edema, oliguria, p...
Claims
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Application Information
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