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A technology for chicken soup stock and silky chicken, applied in application, food preparation, food science and other directions, can solve the problem of time-consuming and laborious silky chicken soup, and achieve the effect of preventing and inhibiting tumors, lowering blood pressure, and promoting outstanding growth.
Inactive Publication Date: 2012-02-29
JIANGSU NATURAL FOOD
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Problems solved by technology
Nowadays, the pace of life is accelerated, and making silky chicken soup is time-consuming and laborious, so the existing problem is to provide a kind of silky chicken soup that is convenient for people to carry instant food without destroying its impact value
Method used
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Embodiment 1
[0020] 3.5g of black-bone chicken, 9.5g of mushrooms, 0.03g of perilla oil, 1g of vegetables, 1g of salt, 0.6g of chicken essence, 0.7g of modified starch, 1g of soy sauce, 0.125g of ginger juice, 0.013g of pepper powder, and 0.2g of hydrolyzed vegetable protein g, glucose 0.6g.
[0025] After all the materials are mixed and processed, they are put into a mold for molding, then put into a quick-freezing tunnel for quick freezing, and then vacuum-dried. After being checked by a metal detector and an X-ray instrument to confirm that there are no malignant foreign objects, they are packaged.
[0026] Perilla oil helps lower blood lipids, lower blood pressure, anticoagulant thrombolysis, improve cardiovascular and cerebrovascular, and reduce total cholesterol concentration, prevent cardiovascular diseases, inhibit the occurrence of myocardial infarction and cerebral infarction, prevent senile dementia, and restore vision. Black-bone chicken is rich in protein, B vitamins and other 18 kinds of amino acids and 18 kinds of tra...
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Abstract
The invention provides black-bone chicken soup bases. The black-bone chicken soup bases are convenient to eat, and nutrient components of the black-bone chicken soup cannot be affected at the same time. The black-bone chicken soup bases comprise black-bone chicken, Pleurotus geesteranus, Chinese wolfberry, vegetables, table salt, chicken essence, modified starch, soy sauce, ginger juice, ground pepper, hydrolyzed vegetable protein, glucose and perilla herb oil, wherein the perilla herb oil has high nutritional value, improves memory, contributes to reduction of blood fat and blood pressure, anticoagulation and thrombolysis, and improvement on cardiac and cerebral blood vessels, and has the effects of reducing the concentration of total cholesterol, preventing senile dementia, recovering eyesight and the like; and the black-bone chicken are also nourishing products with extremely high nutritional value. The black-bone chicken soup bases have rich nutrition and can be eaten quickly.
Description
technical field [0001] The invention relates to a soup stock, in particular to a silky chicken soup stock. Background technique [0002] As we all know, black-bone chicken has high nutritional value, and black-bone chicken soup is a nourishing food that people often eat no matter in restaurants or at home. Nowadays, the pace of life is accelerated, and making silky chicken soup is time-consuming and laborious, so the existing problem is to provide a kind of silky chicken soup that is convenient for people to carry instant food and can not destroy its impact value. Contents of the invention [0003] The invention provides a black-bone chicken soup material, which is convenient for people to enjoy the black-bone chicken soup without affecting its nutritional components. [0004] The technical scheme of the present invention is achieved in this way. [0005] The invention discloses a silky chicken soup stock, which comprises silky chicken, shiitake mushrooms, wolfberry, veg...
Claims
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