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Middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and preparation method thereof

A technology for silky chicken and soup, which is applied in the fields of climate change adaptation, function of food ingredients, food science, etc. Short, long aftertaste, easy to absorb effect

Inactive Publication Date: 2017-03-22
HARBIN LING CHUN WEI DAO FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] currently on the market Warm the middle and dispel the cold There are many medicines in China, but most of them contain toxins and have side effects, which bury serious hidden dangers for human health. Therefore, there is an urgent need for a pure natural, non-toxic and side effects medicine with Warming the middle and dispelling cold, nourishing the liver and kidney, nourishing yin and suppressing yang of Black-bone chicken warming and dispelling cold soup and preparation method thereof

Method used

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  • Middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A black-bone chicken warming and dispelling cold soup, which consists of a main ingredient bag and a green vegetable bag, in parts by weight, the main ingredient bag is 5-7 parts, and the green vegetable bag is 15-20 parts, in the main ingredient bag, the raw materials are in parts by weight Number, 25-35 parts of silky chicken, 15-20 parts of sea turtle version, 15-20 parts of Tumuxiang, 15-20 parts of ginseng leaves, 8-12 parts of Cordyceps sinensis, 8-12 parts of Pao Jiang, 8-12 parts of Ganoderma lucidum, 8-12 parts of lotus seeds, 6-10 parts of cloves, 6-10 parts of astragalus, 6-10 parts of licorice, 6-10 parts of radish seeds; in the green vegetable bag, the raw materials are by weight, 25-30 parts of kale, 15 parts of spinach -18 parts, cabbage 10-15 parts, potherb 10-15 parts.

Embodiment 2

[0031] A silky chicken warming and dispelling cold soup. The preferred weight parts of the raw materials in the main ingredient package are 28-32 parts of silky chicken, 16-18 parts of sea turtle version, 16-18 parts of Tumuxiang, and 16-18 parts of ginseng leaves. 18 parts, 9-11 parts of Cordyceps sinensis, 9-11 parts of Pao Jiang, 9-11 parts of Ganoderma lucidum, 9-11 parts of lotus seeds, 7-9 parts of cloves, 7-9 parts of Astragalus, 7-9 parts of licorice, 7-9 parts of radish seeds 9 servings.

Embodiment 3

[0033] A silky chicken warming and dispelling cold soup. The optimal weight parts of raw materials in the main ingredient package are: 30 parts of silky chicken, 17 parts of sea turtle version, 17 parts of Tumuxiang, 17 parts of ginseng leaves, 10 parts of Cordyceps sinensis, 10 parts of ginger, 10 parts of Ganoderma lucidum, 10 parts of lotus seeds, 8 parts of cloves, 8 parts of astragalus, 8 parts of licorice, and 8 parts of radish seeds.

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Abstract

The invention discloses middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and a preparation method thereof. The middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock is composed of a main material bag and a green vegetable bag; and the soup stock is especially composed of the main material bag and the green vegetable bag in the following parts by weight: 5-7 parts of the main material bag and 15-20 parts of the green vegetable bag. The main material bag comprises the following raw materials in parts by weight: 25-35 parts of black-bone chicken, 15-20 parts of sea turtle plates, 15-20 parts of inula helenium, 15-20 parts of ginseng leaves, 8-12 parts of Chinese caterpillar fungi, 8-12 parts of baked gingers, 8-12 parts of ganoderma lucidum, 8-12 parts of lotus seeds, 6-10 parts of cloves, 6-10 parts of radix astragali, 6-10 parts of liquorice roots, and 6-10 parts of semen raphani. The green vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustards, 15-18 parts of spinaches, 10-15 parts of cabbages, and 10-15 parts of potherb mustard. The preparation method of the middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock comprises the following main steps: (1), preparing the main material bag; (2), preparing the green vegetable bag; and (3), bagging the main material bag and the green vegetable bag, and carrying out plastic packaging. Being frequently eaten, the middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock disclosed by the invention has the functions of tonifying the spleen, benefiting Qi, mildly nourishing the liver and the kidney, nourishing Yin, and checking exuberance of Yang.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a black-bone chicken soup stock for warming and expelling cold and a preparation method thereof. Background technique [0002] Human beings have a long history of drinking soup, and there has been a saying in our country that "no soup can't be a banquet" since ancient times. A good bowl of soup is not only fresh in color, delicious in taste and rich in nutrition, but also has the effects of regulating health, beauty and health care, and preventing and treating certain diseases. Toxic, take more for a long time will not hurt people, lighten the body and benefit Qi, not old and prolong life." Therefore, soup is deeply loved by people for its unique charms such as rich nutrition, tenderness, nourishment and health preservation, and has become a kind of diet fashion today. [0003] Deficiency of the spleen and stomach is the same as deficiency of the spleen and yang, which is cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/10A23L13/50A23L19/20
CPCA23V2002/00A23V2200/30A23V2200/32Y02A40/90
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV