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Instant ginseng chicken soup and preparation method thereof

A technology of ginseng soup and ginseng, which is applied in food drying, food science, food ingredients, etc., can solve the problem of complex chicken soup making procedures, and achieve high nutritional and therapeutic value, plump fat, and easy and convenient consumption

Pending Publication Date: 2020-08-11
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the procedure for making chicken soup is complicated, and it needs multiple processes such as slaughtering, cleaning, ingredients, and cooking before it can be eaten. rich chicken broth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of instant ginseng chicken soup is characterized in that it comprises the following components by weight:

[0042] 40 parts of water, 15 parts of chicken, 1.2 parts of fresh ginseng, 0.1 part of ginger, 0.1 part of green onions, 0.1 part of wolfberry, 0.05 part of longan meat, 0.01 part of edible salt.

[0043] Preparation:

[0044] S1, pre-treatment:

[0045] Clean the chicken, then put the chicken in a soup pot for blanching, remove the blood and then clean it completely with clean water, and get the first chicken product;

[0046] S2, boil chicken soup:

[0047] Put the first chicken product in step S1 into a pot, add drinking water, add sliced ​​ginger and green onion, and cook together; use a temperature of 130°C and cook at a constant temperature until the soup turns golden, and the cooking time is 2 hours.

[0048] S3. Deboning:

[0049] After the soup in step S2 is boiled, pick up the chicken, sliced ​​ginger, and green onion together, separate the chicken from other ...

Embodiment 2

[0061] A kind of instant ginseng chicken soup is characterized in that it comprises the following components by weight:

[0062] 80 portions of water, 40 portions of chicken, 2.0 portions of fresh ginseng, 0.8 portions of ginger, 0.8 portions of green onions, 0.5 portions of wolfberry, 0.5 portions of longan meat, 0.5 portions of edible salt.

[0063] Preparation:

[0064] S1, pre-treatment:

[0065] Clean the chicken, then put the chicken in a soup pot for blanching, remove the blood and then clean it completely with clean water, and get the first chicken product;

[0066] S2, boil chicken soup:

[0067] Put the first chicken product in step S1 into a pot, add drinking water, add sliced ​​ginger and scallion, and cook together; the temperature is 180° C., and the temperature is kept constant until the soup turns golden. The cooking time is 4.5 hours.

[0068] S3. Deboning:

[0069] After the soup in step S2 is boiled, pick up the chicken, sliced ​​ginger, and green onion together, separat...

Embodiment 3

[0081] A kind of instant ginseng chicken soup is characterized in that it comprises the following components by weight:

[0082] 55 parts of water, 8 parts of chicken, 1.7 parts of fresh ginseng, 0.5 part of ginger, 0.5 part of green onions, 0.2 part of wolfberry, 0.3 part of longan meat, 0.2 part of edible salt.

[0083] Preparation:

[0084] S1, pre-treatment:

[0085] Clean the chicken, then put the chicken in a soup pot for blanching, remove the blood and then clean it completely with clean water, and get the first chicken product;

[0086] S2, boil chicken soup:

[0087] Put the first chicken product in step S1 into a pot, add drinking water, add sliced ​​ginger and green onion, and cook together; the temperature is 150°C, and the temperature is kept constant until the soup turns golden, and the cooking time is 3 hours.

[0088] S3. Deboning:

[0089] After the soup in step S2 is boiled, pick up the chicken, sliced ​​ginger, and green onion together, separate the chicken from other in...

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Abstract

The invention discloses an instant ginseng chicken soup and a preparation method thereof. The instant ginseng chicken soup is characterized by comprising the following components in parts by weight: 40 to 80 parts of clear water, 15 to 40 parts of chicken, 1.2 to 2.0 parts of fresh ginseng, 0.1 to 0.8 part of ginger, 0.1 to 0.8 part of scallion, 0.1 to 0.5 part of fructus lycii, 0.05 to 0.5 part of longan pulp and 0.01 to 0.5 part of edible salt. The invention aims to overcome the defects in the prior art and provide the instant ginseng chicken soup which is reasonable in component and proportion, balanced in nutritional ingredient and convenient to eat. Correspondingly, the invention additionally aims to provide the method of preparing the instant ginseng chicken soup. The method is simple in process and convenient and rapid to produce and effectively retains the nutritional ingredients in each material.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to an instant ginseng chicken soup. The invention also relates to a method for preparing the above-mentioned instant ginseng chicken soup. Background technique [0002] Diet therapy has a long history in our country, especially various medicated diets using chicken as raw materials are loved by the masses and become delicacies on the table. However, due to the inappropriate addition of various types and proportions of Chinese medicinal materials, it causes improper nutritional matching, mutual restriction of drug effects, and failure to exert its due curative effect, serious side effects, poor taste, and poor appetite. [0003] There are many methods for making chicken soup, which are generally made at home, such as red dates or lotus root hens. The common method is to first dehair, remove the gut, wash and cut the adult hen, and then add a small amount to the pot. Stir-fry with s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L33/10A23L19/00A23L5/00
CPCA23L5/00A23L13/50A23L19/00A23L23/00A23L33/10A23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2200/322A23V2300/10
Inventor 林家森郑萍胡志高张延杰刘霭莎吴俏槿
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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