Normal-temperature instant nutrient chicken soup and method for making same

A technology of nutrition and chicken soup, which is applied in food preparation, food science, application, etc., can solve the problems of cumbersome production process, nutrient loss, side effects, etc., and achieve the effect of optimized production process, comprehensive nutrition, and tender meat

Inactive Publication Date: 2013-06-12
金世光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chicken soup is delicious and nutritious, if it is not prepared properly, it will cause a large loss of nutrition. If the types and proportions of seasonings are not correct during the production process, not only will it not exert its due nutritional effect, but it may also cause side effects
At pres

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0061] Example 1

[0062] A preparation method of instant nutritious chicken soup, the specific steps are as follows: (each serving is calculated as 1g)

[0063] 1) Directly soak 1500 chickens in water for 3 hours to remove blood. The frozen chickens are thawed and then soaked in water for 3 hours;

[0064] 2) Remove the internal organs of 300 portions of fresh abalone and 300 portions of fresh sea cucumbers and clean them for later use;

[0065] 3) Wash 60 portions of glutinous rice, soak in water for one hour, and steam for use;

[0066] 4) Wash 50 parts of fresh ginseng, 15 parts of jujube, 20 parts of garlic, 20 parts of chestnut, 8 parts of Ginkgo biloba, and 3 parts of Chinese wolfberry, and then set aside;

[0067] 5) Put the chicken processed in step 1) into the boiling water pot and boil it for 5 minutes, then let it out and cool;

[0068] 6) Cut off the claws and neck of the cooled chicken and arrange it for later use;

[0069] 7) Boil the claws and neck with 1500 parts of water ...

Example Embodiment

[0072] Example 2

[0073] An instant nutritious chicken soup, the specific preparation steps are as those in Example 1, and the specific components are as follows: (each serving is calculated as 1g)

[0074] 450 servings of chicken 15 servings of glutinous rice 6 servings of jujube

[0075] 6 parts garlic, 6 parts chestnut, 1 part wolfberry

[0076] 2 parts table salt 300 parts water.

Example Embodiment

[0077] Example 3

[0078] An instant nutritious chicken soup, the specific preparation steps are as those in Example 1, and the specific components are as follows: (each serving is calculated as 1g)

[0079] 450 pieces of chicken 10 pieces of fresh ginseng 50 pieces of fresh abalone

[0080] 50 parts of fresh sea cucumber 20 parts of glutinous rice 6 parts of jujube

[0081] 6 parts garlic, 4 parts ginkgo, 6 parts chestnut

[0082] Wolfberry 1 part Table salt 2 parts Water 391 parts.

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PUM

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Abstract

The invention relates to a normal-temperature instant nutrient chicken soup, composed of the following raw materials in parts by weight: 450-1500 parts of chicken, 0-50 parts of fresh ginseng, 0-300 parts of fresh abalone, 0-300 parts of fresh sea cucumber, 15-60 parts of sticky rice, 6-15 parts of jujube, 6-20 parts of garlic, 0-9 parts of gingko, 6-20 parts of Chinese chestnut, 1-3 parts of medlar, 2-6 parts of table salt and 300-1500 parts of water. The nutrient chicken soup provided by the invention is simple in ingredients and optimal in making process; the chicken soup made by the method is complete in nutrition; and the chicken is fresh and tender. The sterilization process provided by the invention is capable of keeping chicken attached to bones, and also capable of keeping the chicken soup for a long time even though no any preservative is added.

Description

technical field [0001] The invention relates to nutritional health food, in particular to a nutritional chicken soup and a preparation method thereof. Background technique [0002] Chicken soup belongs to a kind of nutritious health food and is loved by the masses, and the effect of "reinforcing deficiency" of chicken soup is also known. Chicken soup can also relieve cold symptoms and improve the body's immune function. Although chicken soup is delicious and nutritious, if it is not prepared properly, it will cause a large loss of nutrition. If the type and proportion of condiments are not correct during the production process, not only will it not exert its due nutritional effect, but it may also cause side effects. At present, there are many ways to make chicken soup. Ordinary families usually put condiments such as red dates, ginseng, etc. directly with the chicken and stew them on high heat. These unscientific production methods will cause the loss of nutrition, and bec...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 金世光
Owner 金世光
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