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Stewed black-bone chicken soup with durian pulp and preparation method thereof

A production method and technology of black-bone chicken soup, which are applied in the field of food processing, can solve the problems of reducing nutritional components of black-bone chicken soup, high oil content of black-bone chicken soup, loss of nutrition of black-bone chicken soup, etc., so as to protect nutrition from loss, better taste, and simple production method easy-to-learn effect

Inactive Publication Date: 2016-12-07
广西陆川县润润养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making black-bone chicken soup, ingredients and cooking are the most important processes. If the types of condiments prepared during the production process are not properly matched, the nutritional content of black-bone chicken soup will be greatly reduced. Generally, people often add too much sauce in pursuit of deliciousness. If the cooking is not standardized, the black-bone chicken soup will lose a lot of nutrients. The traditional method is to put the black-bone chicken in a pot and cook it directly; in addition, the black-bone chicken soup has high oil content and is greasy, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]A black-bone chicken soup stewed with durian meat, mainly made of the following raw materials in parts by weight: 600 parts of black-bone chicken, 20 parts of durian meat, 1 part of sand ginger, 10 parts of rice wine, 2 parts of dried longan, 2 parts of red dates, 3 parts of angelica, 2 parts of Cordyceps flower, 40 parts of tube bone, 30 parts of chicken skeleton, 5 parts of salt, 1 part of chicken essence, and appropriate amount of water.

[0034] A kind of black-bone chicken soup stewed with durian meat is prepared by applying the above-mentioned ratio of raw materials. The specific steps are as follows:

[0035] (1) Pretreatment of black-bone chicken: wash the black-bone chicken and cut into pieces for later use;

[0036] (2) Remove purines: Put the black-bone chicken into the frying pan, add sand ginger, pour over rice wine, stir-fry for 3 minutes on high heat, add appropriate amount of water to boil, after the water boils, remove the black-bone chicken from the pot...

Embodiment 2

[0042] A black-bone chicken soup stewed with durian meat, mainly made of the following raw materials by weight: 800 parts of black-bone chicken, 40 parts of durian meat, 3 parts of sand ginger, 15 parts of rice wine, 6 parts of dried longan, 6 parts of red dates, 4 parts of angelica, 5 parts of Cordyceps flower, 50 parts of tube bone, 40 parts of chicken skeleton, 10 parts of salt, 3 parts of chicken essence, and appropriate amount of water.

[0043] A kind of black-bone chicken soup stewed with durian meat is prepared by applying the above-mentioned ratio of raw materials. The specific steps are as follows:

[0044] (1) Pretreatment of black-bone chicken: wash the black-bone chicken and cut into pieces for later use;

[0045] (2) Remove purines: Put the black-bone chicken into the frying pan, add sand ginger, pour over rice wine, stir-fry on high heat for 4 minutes, then add appropriate amount of water to boil, after the water boils, remove the black-bone chicken from the pot...

Embodiment 3

[0051] A black-bone chicken soup stewed with durian meat, mainly made of the following raw materials by weight: 1000 parts of black-bone chicken, 50 parts of durian meat, 5 parts of sand ginger, 20 parts of rice wine, 10 parts of dried longan, 10 parts of red dates, 6 parts of angelica, 8 parts of Cordyceps flower, 70 parts of tube bone, 60 parts of chicken skeleton, 15 parts of salt, 5 parts of chicken essence, and appropriate amount of water.

[0052] A kind of black-bone chicken soup stewed with durian meat is prepared by applying the above-mentioned ratio of raw materials. The specific steps are as follows:

[0053] (1) Pretreatment of black-bone chicken: wash the black-bone chicken and cut into pieces for later use;

[0054] (2) Remove purines: Put the black-bone chicken into the frying pan, add sand ginger, pour over rice wine, stir-fry for 5 minutes on high heat, add appropriate amount of water to boil, after the water boils, remove the black-bone chicken from the pot, ...

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Abstract

The invention provides stewed black-bone chicken soup with durian pulp, and a preparation method thereof, and belongs to the technical field of food processing. The soup mainly comprises the following raw materials including black-bone chicken, durian pulp, rhizome, rice wine, dried longan, red dates, radix angelicae sinensis, cordyceps flowers, pork bones, chicken bones, salt, chicken powder and a proper amount of water. The invention also provides a preparation method of the stewed black-bone chicken soup with durian pulp. The preparation method comprises the steps of black-bone chicken meat pretreatment, purine removal, black-bone chicken meat cup charging, stock soup preparation, stock soup injection and stewing. The durian pulp is added into the soup of the stewed black-bone chicken soup, so that the flavor of the soup is unique; the warming and nourishing effects are achieved; several kinds of traditional Chinese herbal medicine are added, so that the health care functions of replenishing qi, enriching the blood, invigorating the lung and the kidney, preventing and treating diseases and the like are given to the soup; in addition, the stewed black-bone chicken soup has the advantages that the preparation method is simple; the nutrition cannot be lost; added seasoning is little; the delicious taste can be ensured; the soup is worthy of being popularized.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a black-bone chicken soup stewed with durian meat and a preparation method thereof. 【Background technique】 [0002] Black-bone chicken (also known as bamboo silk chicken) is an omnivorous domestic bird, and black-bone chicken is a unique medicinal bird in China. 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. Due to the different breeding environments, the characteristics of black-bone chickens are also different, such as white feathers and black bones, black feathers and black bones, black bones and black meat, white meat and black bones and so on. Taihe black-bone chicken is petite and exquisite. [0003] Black-bone Chicken Soup warms the middle and invigorates the spleen, nourishes qi and blood. It is suitable for physical weakness, los...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 朱其武
Owner 广西陆川县润润养殖有限公司
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