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Processing method of stewed black bone chicken with pilose asiabell root

A production method and black-bone chicken technology are applied in food preparation, application, food science, etc., and can solve problems such as inconvenience to consumers and food limitations.

Active Publication Date: 2012-05-30
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 200510015654 discloses a health-care black-bone chicken and its production method, but the food is only limited to fixed places such as some restaurants and families, which brings great inconvenience to consumers who have a fast pace of life and go out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of braised black-bone chicken with Codonopsis pilosula, the steps are as follows:

[0014] (1) The raw materials of Codonopsis simmered black-bone chicken were prepared according to the following parts by weight: 30 kg of black-bone chicken, 2 kg of Codonopsis pilosula, 1 kg of jujube, 1 kg of white sugar, 0.2 kg of sliced ​​ginger, 1 kg of table salt, 0.1 kg of monosodium glutamate, and 40 kg of water;

[0015] (2) Arrange and clean the black-bone chicken, cut it into 2.5~3.5cm blocks, put it in a boiling water pot for 1~2 minutes, remove and drain the water, clean the Codonopsis pilosula, cut it into 2~3CM segments, and The jujube is pitted and cleaned;

[0016] (3) Put the black-bone chicken nuggets, Dangshen section, jujube, white sugar, ginger slices, salt, and water into the cooking pot according to the proportion, boil the water and simmer for 30-40 minutes, take out the pot and cool;

[0017] (4) Put the cooled black-bone chicken nuggets in...

Embodiment 2

[0020] A preparation method of braised black-bone chicken with Codonopsis pilosula, the steps are as follows:

[0021] (1) The raw materials of Codonopsis simmered black-bone chicken were prepared according to the following parts by weight: black-bone chicken 50 kg, Codonopsis 5 kg, jujube 5 kg, white sugar 2 kg, ginger slices 0.5 kg, salt 2 kg, monosodium glutamate 0.3 kg, water 60 kg; Steps (2)-(5) are the same as in Example 1.

Embodiment 3

[0023] A preparation method of braised black-bone chicken with Codonopsis pilosula, the steps are as follows:

[0024] (1) The raw materials of Codonopsis simmered black-bone chicken were prepared according to the following parts by weight: 40 kg of black-bone chicken, 3 kg of Codonopsis pilosula, 2 kg of jujube, 1 kg of white sugar, 0.3 kg of sliced ​​ginger, 1.5 kg of table salt, 0.2 kg of monosodium glutamate, and 50 kg of water; Steps (2)-(5) are the same as in Example 1.

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Abstract

The invention discloses a processing method of stewed black bone chicken with pilose asiabell root, which comprises the following steps: scalding the main raw material black bone chicken, stewing the black bone chicken together with pilose asiabell root, Chinese date and other auxiliary materials, cooling, packaging proportionally, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of stewed black bone chicken with pilose asiabell root, the processing method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the processing method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of stewed black bone chicken with pilose asiabell root, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.

Description

technical field [0001] The invention relates to a preparation method of braised black-bone chicken with Codonopsis pilosula, which is instant, fresh, delicious and nutritious. Background technique [0002] The nutrition of black-bone chicken is much higher than that of ordinary chicken, and the taste is also very tender. Black-bone chicken is flat and sweet; Delay aging, strengthen tendons and bones, and have obvious effects on the prevention and treatment of osteoporosis, rickets, and iron deficiency anemia in women. Codonopsis pilosula has the functions of invigorating the middle and replenishing qi, invigorating the spleen and lungs, enhancing immunity, dilating blood vessels, lowering blood pressure, improving microcirculation, and enhancing hematopoietic function. Chinese patent 200510015654 discloses a kind of health-care black-bone chicken and production method thereof, but edible is limited to fixed places such as some restaurants and families, which brings great in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
Inventor 陈联平
Owner 河南省淇县永达食业有限公司
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