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Pork tripe stew chicken and preparing method thereof

A technology of pork belly chicken and pork belly, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of non-standardization of pork belly products, and achieve the effects of improving the body's immune function, production process standards, and product standardization standards

Inactive Publication Date: 2016-06-22
GUANGXI NANYIZAI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a kind of pork belly chicken, which is suitable for different people in different seasons of the year, especially hot and humid summer, so that different people can enjoy delicious food; the purpose is to solve the problem that existing pork belly products have not been standardized

Method used

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  • Pork tripe stew chicken and preparing method thereof
  • Pork tripe stew chicken and preparing method thereof
  • Pork tripe stew chicken and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Ingredients for pork belly chicken: 15 parts of pork belly, 30 parts of chicken, 0.5 parts of mugwort leaf, 3 parts of calcium bone, 1 part of rose flower, 1 part of rice bud, 0.1 part of Huoxiang leaf, 0.3 part of coix seed, 0.2 part of pepper powder 0.3 parts of bean drum, 0.5 parts of cooking wine, 0.2 parts of cassia seeds, 0.4 parts of jujube kernels, 1 part of licorice, 0.4 parts of white peony, 1 part of mung beans and 0.05 parts of salt, etc.

[0027] Preparation:

[0028] (1) chicken and pork belly pretreatment: cut chicken and pork belly into 20-100mm long and wide chicken pieces and pork belly pieces;

[0029] (2) Marinate the chicken and pork belly: mix the cooking wine, Huoxiang leaves, pepper powder, mugwort leaves and salt according to their respective formula ratios, and marinate the mixture evenly with the chicken and pork belly processed in step (1), The pickling temperature is 15-35°C, and the time is 1-2 hours;

[0030] (3) The making of soup: mix ...

Embodiment 2

[0033] Ingredients for pork belly chicken: 30 parts of pork belly, 40 parts of chicken, 4 parts of mugwort leaves, 7 parts of calcium bone, 4 parts of roses, 4 parts of rice buds, 3 parts of Huoxiang leaves, 3 parts of coix seed, 2 parts of pepper powder 3 parts of bean drum, 1.5 parts of cooking wine, 1 part of cassia seed, 3 parts of jujube seed, 4 parts of licorice, 2 parts of white peony root, 4 parts of mung bean and 0.2 part of salt, etc.

[0034] Preparation:

[0035] (1) Chicken and pork belly pretreatment; Chicken and pork belly are cut into 20-100mm long and wide chicken pieces and pork belly pieces;

[0036] (2) Marinate the chicken and pork belly: mix the cooking wine, Huoxiang leaves, pepper powder, mugwort leaves and salt according to their respective formula ratios, and marinate the mixture evenly with the chicken and pork belly processed in step (1), The pickling temperature is 15-35°C, and the time is 1-2 hours;

[0037] (3) The making of soup: mix calcium b...

Embodiment 3

[0040] Ingredients for pork belly chicken: 18 parts of pork belly, 36 parts of chicken, 0.7 parts of mugwort leaves, 4 parts of calcium bone, 2 parts of roses, 2 parts of rice buds, 0.2 parts of Huoxiang leaves, 0.6 parts of coix seed, 0.4 parts of pepper powder 0.5 part of soybean drum, 1 part of cooking wine, 0.5 part of cassia seed, 0.6 part of jujube seed, 2 parts of licorice, 0.6 part of white peony root, 2 parts of mung bean and 0.1 part of salt, etc.

[0041] Preparation:

[0042] (1) Chicken and pork belly pretreatment; Chicken and pork belly are cut into 20-100mm long and wide chicken pieces and pork belly pieces;

[0043] (2) Marinate the chicken and pork belly: mix the cooking wine, Huoxiang leaves, pepper powder, mugwort leaves and salt according to their respective formula ratios, and marinate the mixture evenly with the chicken and pork belly processed in step (1), The pickling temperature is 15-35°C, and the time is 1-2 hours;

[0044] (3) The making of soup: ...

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Abstract

The invention discloses a pork tripe stew chicken. The port tripe stew chicken is prepared from, by weight, 15-30 parts of pork tripe, 30-40 parts of chicken meat, 0.5-4 parts of folium artemisiae argyi, 3-7 parts of pork bones, 1-4 parts of rose flowers, 1-4 parts of rice-grain sprouts, 0.1-0.3 part of wrinkled gianthyssop herb leaves, 0.3-3 parts of coix seeds, 0.2-2 parts of ground pepper, 0.3-3 parts of salt black beans, 0.5-1.5 parts of cooking wine, 0.2-1 part of cassia seeds, 0.4-3 parts of wild jujube seeds, 1-4 parts of liquorice roots, 0.4-2 parts of white peony roots, 1-4 parts of mung beans, 300-600 parts of water and 0.05-0.2 part of salt. The pork tripe stew chicken has the functions of invigorating the spleen to remove dampness, clearing away heat and reducing internal heat, nourishing blood for tranquilization, eliminating constipation caused by intestinal dryness, resisting aging and improving body immunity, is suitable for different seasons in one year and particularly can be enjoyed as a delicious good for different groups of persons in the hot and high-humidity summer; the preparing method can achieve raw material standardization, product standardization and preparing technology standardization of the pork tripe stew chicken.

Description

【Technical field】 [0001] The invention relates to a pork belly chicken and a preparation method thereof. 【Background technique】 [0002] In the traditional food production process, food ingredients and production methods are various. Now, while pursuing the color, aroma and taste, we also hope that the food has special effects. Pork belly and chicken are relatively common ingredients. How to Pork tripe and chicken are made to be delicious, invigorating the spleen and removing dampness, clearing away heat and fire, nourishing blood to soothe the nerves, intestinal dryness and constipation, anti-aging and improving the immune function of the body. It is suitable for different seasons of the year, especially hot, high Different groups of people can enjoy delicious food in wet summer; the invention can realize the standardization of raw materials, products and production process of pork belly chicken. It is a problem that those skilled in the art need to solve. 【Content of in...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/31A23V2200/32A23V2200/302A23V2200/324
Inventor 覃永红
Owner GUANGXI NANYIZAI SCI & TECH CO LTD
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