Nutrient chicken soup and making method thereof

A chicken soup and nutrition technology, applied in the field of food processing, can solve the problems of low nutritional value of chicken soup, affecting taste and appetite, and high oil content in chicken soup, and achieve the effects of improving immune function, increasing killing activity, and beautiful and delicate skin.

Inactive Publication Date: 2016-02-03
宋有龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the types and proportions of condiments in the production process are not appropriate, the nutritional value of chicken soup will be low and the health care effect will be poor; if the cooking is not standardized, a large amount of nutrition will be lost
In addition, chicken soup has high fat content and is greasy, which affects the taste and appetite.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of nutritious chicken soup, including main ingredients and broth, the main ingredients are made of the following raw materials: 800g chicken, 2g fresh shiitake mushrooms, 5g tea tree mushrooms, 4g Hericium erinaceus, 3g fresh bamboo shoots, 10g white radish, 10g yam, and burdock 10g, clove 1g, angelica 2g, sand ginger 2g, grass fruit 3g, angelica 3g, cinnamon 5g, star anise 5g, pepper 3g; the soup is made from the following raw materials: 10g edible oil, 15g green onion, 6g ginger, 6g soy sauce , cooking wine 30g, noodle sauce 20g, starch 5g, sugar 20g, monosodium glutamate 2g, chicken essence 3g, salt 10g, water 2kg.

[0017] The preparation method of nutritious chicken soup comprises the following steps:

[0018] (1) Remove the tail of the chicken and cut into pieces, thaw the frozen chicken first, then remove the tail and cut into pieces, put the chicken pieces in the pot under cold water, boil the water for 5 minutes, then remove and set aside;

[0019] (2) ...

Embodiment 2

[0024] A nutritious chicken soup, including main ingredients and broth, the main ingredients are made of the following raw materials: 900g chicken, 4g fresh shiitake mushrooms, 8g tea tree mushrooms, 4g Hericium erinaceus, 4g fresh bamboo shoots, 10g white radish, 12g yam, and burdock 12g, cloves 2g, angelica 3g, sand ginger 2g, grass fruit 2g, angelica 3g, cinnamon 6g, star anise 7g, pepper 3g; the soup is made from the following ingredients: edible oil 10g, green onion 20g, ginger 8g, soy sauce 6g , cooking wine 35g, noodle sauce 26g, starch 7g, sugar 20g, monosodium glutamate 2g, chicken essence 3g, salt 12g, water 2.5kg.

[0025] The preparation method of nutritious chicken soup comprises the following steps:

[0026] (1) Remove the tail of the chicken and cut into pieces, thaw the frozen chicken first, then remove the tail and cut into pieces, put the chicken pieces in the pot under cold water, boil the water for 5 minutes, then remove and set aside;

[0027] (2) Wash fr...

Embodiment 3

[0032] A nutritious chicken soup, including main ingredients and broth, the main ingredients are made of the following raw materials: 1000g chicken, 5g fresh shiitake mushrooms, 10g tea tree mushroom, 5g Hericium erinaceus, 5g fresh bamboo shoots, 15g white radish, 20g yam, and burdock 15g, clove 2g, angelica 3g, sand ginger 3g, grass fruit 3g, angelica 3g, cinnamon 5g, star anise 6g, chili 5g; the soup is made from the following ingredients: edible oil 15g, green onion 20g, ginger 8g, soy sauce 10g , cooking wine 40g, noodle sauce 30g, starch 8g, sugar 20g, monosodium glutamate 3g, chicken essence 2g, salt 10g, water 3kg.

[0033] The preparation method of nutritious chicken soup comprises the following steps:

[0034] (1) Remove the tail of the chicken and cut into pieces, thaw the frozen chicken first, then remove the tail and cut into pieces, put the chicken pieces in the pot under cold water, boil the water for 5 minutes, then remove and set aside;

[0035] (2) Wash fres...

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PUM

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Abstract

The invention discloses nutrient chicken soup and a making method thereof. The nutrient chicken soup comprises main materials and soup liquor, wherein the main materials are made from the following raw materials by weight: 800-1300g of chicken meat, 1-10g of fresh shiitake mushrooms, 1-15g of agrocybe cylindracea, 1-10g of hericium erinaceus, 1-10g of fresh bamboo shoots, 10-20g of white turnips, 10-30g of Chinese yam, 10-20g of arctium lappa, 1-3g of cloves, 1-5g of Chinese angelica, 1-5g of galangal, 1-5g of fructus tsaoko, 3-5g of angelica dahurica and 5-10g of Chinese cinnamon. The nutrient chicken soup disclosed by the invention has the efficacies of reinforcing the kidney and benefitting essence; the fresh shiitake mushrooms and the agrocybe cylindracea can improve the immune functions of organisms, have the effect of adsorbing fat in the chicken soup, reduce the greasy feeling, and improve the delicious taste of the chicken soup; the hericium erinaceus can promote digestion, nourish bodies, resist cancer and treat neurataxia.

Description

technical field [0001] The invention relates to a health food, in particular to a nutritious chicken soup and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of the quality of life, people pay more and more attention to health care. 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. The nutrients in chicken soup are easily absorbed by the human body, which can enhance physical strength and improve human immunity. In the process of making chicken soup, ingredients and boiling are the most important processes. If the type and proportion of condiments configured in the production process are inappropriate, the nutritional value of chicken soup will be low and the health care effect will be poor; if the cooking is not standardized, a large amount of nutrition will be lost. In addition,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L19/10A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/318A23V2200/32
Inventor 宋有龙
Owner 宋有龙
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