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Chicken soup nutrition and health chicken fillet and preparation method thereof

A technology of nutrition and chicken soup, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of single taste of chicken tenderloin, and achieve the effect of increasing appetite, rich nutrition, and smooth taste

Inactive Publication Date: 2015-03-25
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current chicken fillet tastes too simple and needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A chicken tenderloin with nutrition and health care is made from the following raw materials in parts by weight: 300 parts by weight of chicken breast meat, 10 parts by weight of salt, 10 parts of fennel powder, 10 parts of cinnamon powder, 9 parts of dried oyster, 12 parts of rambutan juice, 4 parts of glutinous rice cake, and dried persimmon 3. Pickled sweet potato stalks 7. Concentrated chicken bone broth 18. Corn oil 2. Ganoderma lucidum powder 4. Fresh corn 8. Cherries 9. Shrimp sticks 4. Camellia oil 40. Vitex japonica leaves 1. Gallus chinensis 1. Forsythia leaves 1. , ginseng flower 1, notoginseng 1, appropriate amount of water, nutritional supplement 40;

[0016] The nutritional supplement is made of the following raw materials in parts by weight: 3 dried cherry tomatoes, 4 longan, 8 potato juice, 3 cotton candy, 6 square bean powder, 3 baked persimmons, 4 fresh pumpkin flowers, 1 mangosteen leaf, 1 apple flower, 1 macrofolate vine, 1 perilla leaf, 1 Codono...

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PUM

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Abstract

The invention discloses a chicken soup nutrition and health chicken fillet and a preparation method thereof. The chicken soup nutrition and health chicken fillet is prepared from the following raw materials in parts by weight: 300-310 parts of chicken breast, 10-15g of salt, 10-15 parts of fennel powder, 10-15 parts of cinnamon powder, 9-10 parts of dried oyster, 12-14 parts of rambutan juice, 4-6 parts of glutinous rice cakes, 3-5 parts of dried persimmon, 7-8 parts of pickled sweet potato stems, 18-20 parts of concentrated chicken bone soup, 2-3 parts of corn oil, 4-6 parts of dried ganoderma lucidum powder, 8-10 parts of fresh corns, 9-12 parts of cherries, 4-6 parts of shrimps, 40-50 parts of camellia oil, 1-1.5 parts of negundo chastetree leaves, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of forsythia suspense leaves, 1-2 parts of ginseng flower, 1-2 parts of pseudo-ginseng, an appropriate amount of water and 40-50 parts of a nutritional additive. As the concentrated chicken bone soup is used in the processing process, the chicken soup nutrition and health chicken fillet is fragrant in flavor and smooth in taste, increases appetite, and is rich in nutrition. The added traditional Chinese medicine has effects of relieving exterior syndrome, clearing away heat, removing damp and toxin and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chicken soup with nutritious and healthy chicken tenderloin and a preparation method thereof. Background technique [0002] Chicken tenderloin is cut into strips with chicken breast. When cutting, first cut the chicken breast into slices, and then cut the sliced ​​chicken breast into strips. Since the sliced ​​chicken breasts are like strips of willow leaves, So it is called chicken tenders. Chicken tenders are one of the most popular snacks right now. The current chicken fillet tastes too single and needs to be improved. Contents of the invention [0003] The object of the present invention is to provide a kind of chicken soup with nutritious and healthy chicken tenderloin and its preparation method in order to make up for the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A chicken ten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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