Making method of instant-boil slices of farmyard free-range chickens in chafing dish

A production method and technology of local chicken, applied in the direction of food science, etc., can solve the problems of heavy taste of shabu-shabu bottom material, difficulty in adapting to consumers, poor taste of shabu-shabu, etc., and achieve the effect of convenient eating, low cost and refreshing taste

Inactive Publication Date: 2017-10-03
刘从珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the current shabu-shabu with bottom material is basically for the pursuit of taste, so the taste of the shabu-shabu bottom material is relatively heavy and the nutrition is relatively poor
Although there are also some shabu-shabu with medicinal properties, the taste of this kind of shabu-shabu is poor, and it is difficult to meet the needs of all consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] [Embodiment 1] A kind of preparation method of native chicken shabu-shabu, its processing step is as follows:

[0019] (1), slowing down, the local chicken is slowed down at a room temperature of 20--25°C;

[0020] (2), processing, will thoroughly clean up the internal organs and chicken tips of the moderated farm chicken after processing;

[0021] (3), soak, soak 1.5 hours with the water of 20--25 ℃, add 40 grams of scallion section, 40 grams of ginger slices, 15 grams of yellow rice wine simultaneously and carry out preliminary seasoning;

[0022] (4), blanch the water, put the soaked chicken in a boiling water pot at 95--100°C for 5-8 minutes;

[0023] (5) For stewing, put the blanched chicken into a 2.5 kg old soup pot, add 40 grams of green onion, 40 grams of ginger slices, 2 grams of angelica, 2 grams of wolfberry, 3 grams of Codonopsis pilosula, 3 thirteen spices gram, 25 grams of salt, 3 grams of monosodium glutamate and stew for 20-30 minutes.

[0024] After...

Embodiment 2

[0026] [Embodiment 2] A kind of preparation method of farmhouse native chicken shabu-shabu, its processing step is as follows:

[0027] (1), slowing down, the farm chicken is slowed down at a room temperature of 20--25°C;

[0028] (2), processing, after the green bird chicken viscera after slowing down, chicken point will be cleaned thoroughly after processing;

[0029] (3), soak, soak for 2 hours with water at 20--25°C, add 30 grams of shallots, 30 grams of ginger, and 10 grams of rice wine for preliminary seasoning;

[0030] (4) Blanch the water, put the soaked farm chicken in a boiling water pot at 95--100°C for 5-8 minutes;

[0031] (5) For stewing, put the blanched farm chicken into a 2 kg old soup pot, add 30 grams of green onion, 30 grams of ginger slices, 1 gram of angelica, 1 gram of wolfberry, 2 grams of Codonopsis pilosula, thirteen spices 2 grams of seasoning, 20 grams of salt, 2.4 grams of monosodium glutamate and stew for 20 minutes.

[0032] The method of mak...

Embodiment 3

[0033] [Embodiment 3] A kind of preparation method of farmhouse native chicken shabu-shabu, its process step is as follows:

[0034] (1), slowing down, the chicken is slowed down at a room temperature of 20--25°C;

[0035] (2), processing, after the green bird chicken viscera after slowing down, chicken point will be cleaned thoroughly after processing;

[0036] (3), soak, soak with 20--25 ℃ of water for 2 hours, add 50 grams of scallions, 50 grams of ginger slices, and 20 grams of rice wine for preliminary seasoning;

[0037] (4), blanch the water, put the soaked chicken into a boiling water pot at 95--100°C for 5-8 minutes;

[0038] (5) For stewing, put the blanched chicken into the old soup pot, and add 50 grams of green onion, 50 grams of ginger slices, 2 grams of angelica, 2 grams of wolfberry, 4 grams of Codonopsis pilosula, 4 grams of thirteen spices, 30 grams of salt, 3.6 grams of monosodium glutamate and stew for 30 minutes.

[0039] The method of making the old so...

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PUM

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Abstract

The invention discloses a method for making farmhouse chicken shabu-shabu. The process steps are: (1) slowing down the farmhouse chicken at a room temperature of 20-25°C; Wash thoroughly; (3) Soak in water at 20-25°C for 1-2 hours, add 30-50 grams of shallots, 30-50 grams of ginger slices, and 10-20 grams of rice wine; (4) Green bird after soaking Put the chicken in a pot of boiling water at 90-100°C for 5-8 minutes; (5) Put the blanched green bird chicken into a 2-3 kg old soup pot, add seasonings and stew for 20-30 minutes. The farm chicken stewed with old soup in the present invention is delicious and refreshing in taste, adding Chinese herbal medicines with nutritional and health-care effects in the stewing process, which has a certain nourishing effect on the body, is beneficial to people's health, and makes the diet more inclined to scientific. The preparation process of the invention is simple, the cost is low, and the food is convenient.

Description

technical field [0001] The invention relates to a method for making a shabu-shabu, in particular to a method for making a shabu-shabu made of farm chickens fed with natural and pollution-free feed. Background technique [0002] Shabu-shabu is a unique way of catering. Because the shabu-shabu can be added with various seasonings according to the different preferences of each person, you can add seasoning to the shabu-shabu, or you can dip the seasoning on the part you eat. According to Everyone has different tastes and can choose by themselves, so eating is more flexible and can meet the different needs of all consumers; shabu-shabu adopts the instant catering method, so it can keep the shabu-shabu fresh and tender, and avoid the nutrients of meat and vegetables to the greatest extent churn, so very popular. The traditional shabu-shabu is basically a method of rinsing food with clean water and then dipping in the seasoning. Later, the shabu-shabu was gradually improved, chan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L23/00A23L33/00
CPCA23V2002/00
Inventor 刘从珍
Owner 刘从珍
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