Method for making a pot-stewed chicken having health-care function

A technology of stewed chicken and worm tea, which is applied in food science and other fields, can solve problems such as single recipe, loss of appetite, indigestion, etc., and achieve the effect of lowering blood pressure, tender meat, and salty taste

Inactive Publication Date: 2017-09-22
贵州奇垦农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised chicken is a traditional famous dish with a good taste, which has been loved by people of all ages. It is not only delicious, but also rich in nutrition and high in energy. However, with the improvement of people's living standards, people pay more attention to food nutrition and health care when eating. Function, now the d...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of the health-care stewed chicken of the present embodiment comprises the following steps:

[0017] 1) Soaking: Before marinating, soak the cleaned chicken with worm tea solution for 4 hours. After soaking, take out and drain the surface moisture; the worm tea solution used in this embodiment is in parts by weight It is made of insect tea and drinking water with a ratio of 2:100.

[0018] 2) Braised:

[0019] 2.1) Put star anise, anise, bay leaves, schisandra, walnut kernels, peppercorns, tangerine peel, and Codonopsis into gauze bags and wrap them in a gauze bag, add 5kg of water to the pot, add green onions, ginger, garlic, salt, Dried chili, first boil the water for 10 minutes with high heat, then simmer for 3 hours on low heat;

[0020] 2.2) Put the chicken soaked in the worm tea solution into the stewed soup prepared above, boil it for 30 minutes with high heat, and then simmer for 1 hour with low heat to obtain the finished product;

[00...

Embodiment 2

[0023] The preparation method of the health-care stewed chicken of the present embodiment comprises the following steps:

[0024] 1) Soaking: Before marinating, soak the cleaned chicken with worm tea solution for 2 hours. After soaking, take out and drain the surface water; the worm tea solution used in this embodiment is in parts by weight The ratio of worm tea and drinking water is 5:100.

[0025] 2) Braised:

[0026] 2.1) Put star anise, fennel, fragrant leaves, schisandra, walnut kernels, pepper, tangerine peel, and Codonopsis pilosula into gauze bags and wrap them in a gauze bag, add 6kg of water to the pot, add green onions, ginger, garlic, salt, Dried chili, first boil the water for 15 minutes with high heat, then simmer for 4 hours on low heat;

[0027] 2.2) Put the chicken soaked in the worm tea solution into the stewed soup prepared above, boil it with high heat for 40 minutes, then stew it with low heat for 2 hours to obtain the finished product;

[0028] In this...

Embodiment 3

[0030] The preparation method of the health-care stewed chicken of the present embodiment comprises the following steps:

[0031] 1) Soaking: Before marinating, soak the cleaned chicken with worm tea solution for 1 hour. After soaking, take out and drain the surface water; the worm tea solution used in this example is in parts by weight It is made of worm tea and drinking water with a ratio of 9:100.

[0032] 2) Braised:

[0033] 2.1) Put star anise, fennel, fragrant leaves, schisandra, walnut kernels, peppercorns, tangerine peel, and Codonopsis pilosula into gauze bags and wrap them in a gauze bag, add 8kg of water to the pot, add green onions, ginger, garlic, salt, Dried chili, first boil the water for 20 minutes with high heat, then simmer for 5 hours on low heat;

[0034] 2.2) Put the chicken soaked in the worm tea solution into the stewed soup prepared above, boil it with high heat for 50 minutes, then simmer for 2.5 hours on low heat to obtain the finished product;

...

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PUM

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Abstract

The invention discloses a method for making a pot-stewed chicken having the health-care function. Before being marinated, a washed chicken is soaked in a Chongcha tea solution for 1-5 hours, and then the surface of the chicken is drained after soaking is completed. Chongcha tea components are added in the method for making the pot-stewed chicken having the health-care function, and according to scientific research, it is confirmed that the Chongcha tea is rich in more than ten kinds of amino acids and trace elements, such as calcium, magnesium, zinc, selenium, flavone, tea polyphenols, catechins, glycosides, quercetin, rhamnose, glutamic acid, kaempferide, myricetin, alanine, biological fungi and apione, necessary for the human body. The chicken is tasty, delicious, attractive and refreshing and has the pharmaceutical functions of whetting the appetite, tonifying the spleen, refreshing, dispelling the effects of alcohol, removing toxins, clearing away heat, reducing blood pressure and the like. The made chicken is bright in color, dense, solid, salty and spicy in taste and tender in meat and has an unique health-care effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of health-care marinated chicken. Background technique [0002] Braised chicken is a famous traditional dish with a good taste. It is loved by people of all ages. It is not only delicious, but also rich in nutrition and high in energy. However, with the improvement of people's living standards, people pay more attention to food nutrition and health care when eating. Function, now the daily food oil is too high, causing people's loss of appetite, indigestion, etc., causing great troubles to people's lives. When choosing a diet, not only consider the taste of the food, but also pursue the nutritional value and health care function of the food. The current method of braised chicken is single, which can easily lead to indigestion. [0003] If ingredients for appetizing and invigorating the spleen can be added and combined with the traditional method of stewed chic...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/50A23L13/70A23L33/00
CPCA23L13/428A23L13/50A23L13/70A23L33/00
Inventor 王小龙
Owner 贵州奇垦农业开发有限公司
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