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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 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 because the production process is cumbersome, time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A kind of preparation method of instant nutritious chicken soup, concrete steps are as follows: (every portion is calculated by 1g)

[0063] 1) Soak 1500 pieces of chicken directly in water for 3 hours to remove blood, and freeze chickens first thawed and then soaked in water for 3 hours;

[0064] 2) Remove viscera from 300 parts of fresh abalone and 300 parts of fresh sea cucumber, clean and set aside;

[0065] 3) Wash 60 parts of glutinous rice, soak in water for one hour, and steam for later 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 wolfberry and set aside;

[0067] 5) Put the chicken treated in step 1) into the boiling water pot, boil for 5 minutes, take out the pot, and cool down;

[0068] 6) Cut off the claws and necks of the cooled chicken, and arrange them for later use;

[0069] 7) Boil the claws and neck with 1500 parts of water for 2 hours, add 6 p...

Embodiment 2

[0073] A kind of instant nutritious chicken soup, concrete preparation steps are as the preparation steps in embodiment 1, and concrete components are as follows: (every part is calculated by 1g)

[0074] 450 parts of chicken, 15 parts of glutinous rice, 6 parts of jujube

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

[0076] 2 parts of salt, 300 parts of water.

Embodiment 3

[0078] A kind of instant nutritious chicken soup, concrete preparation steps are as the preparation steps in embodiment 1, and concrete components are as follows: (every part is calculated by 1g)

[0079] 450 parts of chicken, 10 parts of fresh ginseng, 50 parts of fresh abalone

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

[0081] Garlic 6 parts Ginkgo 4 parts Chestnut 6 parts

[0082] 1 part of wolfberry, 2 parts of salt, 391 parts of water.

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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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