Black chicken soup and making method thereof

Abstract

The invention discloses a making method of black chicken soup. The making method comprises the following steps: dividing raw materials of the black chicken soup into three groups, wherein the first group of raw materials comprise 100-150 parts of umbilicaria esculenta and 100-150 parts of calocybe gambosa, the second group of raw materials comprise 200-240 parts of colla corii asini, 100-120 parts of crystal sugar and 100-120 parts of yellow wine, and the third group of raw materials comprise 1000-2000 parts of black chickens; step I, soaking the first group of the raw materials in water for 3-5 hours, and performing filtration so as to obtain the soaked first group of raw materials and soaking water; step II, soaking the second group of raw materials in the soaking water obtained in the step I for 12-24 hours, heating the soaked second group of raw materials with intermediate fire in the manner that the raw materials are isolated from water, and performing filtration so as to collect filtrate; step III, pouring a part of the filtrate collected in the step II into the black chickens, and enabling the ratio of the dosage of a part of the filtrate to the weight of the black chickens to be 200-250:1000; and step IV, adding the first treated group of raw materials and the black chickens to the surplus filtrate, decocting the first treated group of raw materials, the black chickens and the surplus filtrate for 60-90 minutes so as to obtain the black chicken soup.

Description

technical field [0001] The invention relates to a black-bone chicken soup and a preparation method thereof. Background technique [0002] Black-bone chicken, also known as Wushan chicken or Silky fowl, is an omnivorous domesticated bird. Black-bone chickens not only have black beaks, eyes, and feet, but also have black skin, muscles, bones, and most internal organs. From the perspective of nutritional value, the nutrition of black-bone chicken is much higher than that of ordinary chicken, and the taste is also very delicate. As for the medicinal and dietary effects, it is even more incomparable to ordinary chickens, and it is called "precious dietary and rare birds". The United States calls it the smooth bantam, which is short, with a small head and short neck. And the skin, muscles, bones and most of the internal organs are also jet black. Black-bone chicken is rich in nutrients and contains hormones and purple pigments, which can enhance human white blood cells and hem...

AI Technical Summary

Problems solved by technology

It has a long history and is unique with its unique dishes and flavors. Processing black-bone chicken as a catering food for the weak and the elderly is a traditional folk method. The usual processing method is stewed, although the black-bone chicken is retained. Nutritional value, but the soup taste and comprehensive nutrition of clear stew cannot be fully reflected, especially many people will also use the method of frying black-bone chicken and adding water to simmer the soup. Although the taste is improved, the nutrition will cause a certain loss