Processing method of stewed black bone chicken with pilose asiabell root
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of black-bone chicken, applied in food preparation, application, food science and other directions, can solve problems such as consumption limitation and consumer inconvenience
Active Publication Date: 2013-04-03
河南省淇县永达食业有限公司
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
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
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.
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
Login to view more
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
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more