Instant clear chicken soup and preparation method thereof

A technology for chicken soup and instant food, applied in the field of food processing, can solve the problems of reducing the efficacy of traditional Chinese medicine and deteriorating sensory quality, and achieve the effects of long shelf life, good storage, and simple and easy production.

Inactive Publication Date: 2019-10-22
夏金龙 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is delicious, high in protein, and contains a lot of trace elements needed by the human body, especially a good source of phosphorus, iron, copper, and zinc. Chicken soup is a traditional soup dish that has always been famous for its deliciousness. In the process of chicken soup, the umami substances, trace elements, vitamins, phospholipids, etc. in the chicken will dissolve into the soup, which is not only delicious, but also can relieve cold symptoms and improve human immune function. It can be eaten by the general population. The elderly, the sick and the infirm are more suitable for consumption. Traditional Chinese medicine has been used in cooking for a long time. It can not only enhance the fl

Method used

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Examples

Experimental program
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Effect test

Example Embodiment

[0024] Example

[0025] An instant clear chicken soup, each serving by weight: chicken 750g, chicken thigh 400g, salt 5g, 3g chicken essence, egg white 50g, cornstarch 50g, pumpkin 30g, taro 30g, carrot 30g, astragalus 2g, Codonopsis 1.5g, Angelica 1.5g g, 3500ml of water, 1200g of salad oil.

[0026] A preparation method of instant clear chicken soup, is characterized in that, comprises the steps:

[0027] Step 1: Cut the chicken into 3-4cm pieces, blanch in water to remove the blood and rinse.

[0028] Step 2: Debone the chicken thigh, cut it into 1cm cubes, add half of the salt, egg white and mix well, and finally add cornstarch and mix well.

[0029] Step 3: Put the salad oil in the pot and heat it to 90℃, put in the diced chicken thighs and cut until cooked, remove the oil to control the oil and set aside.

[0030] Step 4: pulverizing and mixing Astragalus, Codonopsis, and Angelica to obtain a superfine powder mixture of Astragalus, Codonopsis, and Angelica. The crushi...

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PUM

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Abstract

The invention provides instant clear chicken soup and a preparation method thereof. Each part of the clear chicken soup comprises, by weight, 750 g of chicken, 400 g of chicken legs, 5 g of salt, 3 gof chicken essence, 50 g of egg white, 50 g of corn flour, 30 g of pumpkins, 30 g of taros, 30 g of carrots, 2 g of astragalus membranaceus, 1.5 g of codonopsis pilosula, 1.5 g of radix angelica sinensis, 3500 ml of clear water and 1200 g of salad oil. The clear chicken soup can be stored for a long time after processing, can be heated in time after bag opening, and is convenient to eat and rich in nutrient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant clear chicken soup and a preparation method thereof. Background technique [0002] Chicken is delicious, high in protein, and contains a lot of trace elements needed by the human body, especially a good source of phosphorus, iron, copper, and zinc. Chicken soup is a traditional soup dish that has always been famous for its deliciousness. In the process of chicken soup, the umami substances, trace elements, vitamins, phospholipids, etc. in the chicken will dissolve into the soup, which is not only delicious, but also can relieve cold symptoms and improve human immune function. The elderly, the sick and the infirm are more suitable for consumption. Traditional Chinese medicine has been used in cooking for a long time. It can not only enhance the flavor of dishes, but also different Chinese medicine combinations have different therapeutic effects, which can promote health a...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00A23L5/20A23L13/50
CPCA23L23/00A23L33/00A23L5/20A23L13/50A23V2002/00A23V2200/30
Inventor 夏金龙朱基富陈立萍
Owner 夏金龙
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