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Method for making chopped cold chicken

A production method and technology for hens are applied in the field of food processing and can solve problems such as insufficient nutrition and health care functions.

Inactive Publication Date: 2013-11-27
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Boiled chicken is a common cold dish at banquets. The traditional production method focuses on maintaining the original flavor of chicken, but its nutritional and health functions are slightly insufficient, and it cannot meet people's needs for health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A kind of preparation method of boiled chicken, comprises the following steps:

[0013] (1) Slaughter a hen, disembowel it, wash it, and soak it in water for 1-2 hours;

[0014] (2) Mix the following materials by weight (grams): green tea powder 5, gynostemma 5, chrysanthemum 1, epimedium 1, angelica 4, chuanxiong 2, betel leaf powder 2, mango leaf 2, chestnut leaf 2, sand Ren 2, salt 80, after mixing and frying, marinate the chicken with this mixture for 8-10 hours;

[0015] (3) Put the marinated chicken into brine and marinate for 2 hours. The brine is made by mixing and boiling the following raw materials (grams) for 30-50 minutes: water 1000, hawthorn leaves 2, hawthorn 8, sunflower Flower plate 3, ginseng leaf 1, Gastrodia elata 3, burdock seed 2, plantain seed 2, mangosteen leaf 2, moutan bark 1, atractylodes 3, wolfberry leaf 2, pomegranate leaf 1, rice wine 30, ginger 14, garlic 8, green onion 18;

[0016] (4) After marinating, put the chicken into boiling wat...

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Abstract

The invention discloses a method for making chopped cold chicken, which comprises the following steps: mixing the following materials in parts by weight: 3 to 5 parts of green tea powder, 3 to 5 parts of gynostemma pentaphylla, 1 to 2 parts of chrysanthemum, 1 to 2 parts of longspur epimedium, 4 to 6 parts of angelica, 2 to 3 parts of szechuan lovage rhizome, 1 to 2 parts of snakegourd fruit leaf powder, 1 to 2 parts of mango leaf, 1 to 2 parts of chestnut leaf, 1 to 2 parts of amomun villosum, and 80 to 100 parts of salt; frying the mixture; pickling chicken with the mixture for 8 to 10 hours. The method has the advantages that gynostemma pentaphylla and chrysanthemum can clear away heat and a toxic material; longspur epimedium can strengthen Yang and invigorate the kidney; angelica can invigorate the circulation of blood; semen plantaginis can drain dampness and remove foul; hawthorn can help digestion; ginseng leaf can tonify Qi. Therefore, functions of the ingredients of the chopped cold chicken are comprehensive; the chopped cold chicken is suitable for human body conditioning; the chopped cold chicken made according to the method is suitable for sub-healthy people and has a certain health care effect.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a method for preparing poached chicken. Background technique [0002] Boiled chicken is a common cold dish on banquets. The traditional production method focuses on maintaining the original flavor of chicken, but its nutritional and health functions are slightly insufficient, and it cannot meet people's needs for health. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing poached chicken, which has good nutritional and health value. [0004] Technical scheme of the present invention is as follows: [0005] A kind of preparation method of boiled chicken, is characterized in that comprising the following steps: [0006] (1) Slaughter the hen, disembowel it, wash it, and soak it in water for 1-2 hours; [0007] (2) Mix the following materials in parts by weight: green tea powder 3-5, Jiaogulan 3-5, chrysanthemum 1-2, Epimedium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/30A23L1/314A23L1/318A23L33/10A23L33/105
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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