Sour soup chicken and processing method thereof

A processing method and technology for chicken, applied in the field of food processing, can solve the problems of inconspicuous taste and loss of nutritional components of chicken, and achieve the effects of improving chicken flavor, long storage period and improving chewiness

Inactive Publication Date: 2021-06-11
贵州亮欢寨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are few studies on sour soup chicken. The general production method is to put chicken into boiled sour soup. However, when the heating time is short, the taste of chicken to sour soup is not obvious. If the time is too long, it will cause the chicken greater loss of nutrients

Method used

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  • Sour soup chicken and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This embodiment provides a chicken in sour soup, which comprises the following raw materials in parts by weight: 80 parts of sour soup, 30 parts of chicken, 6 parts of cornstarch, 0.5 part of xylitol, 4 parts of buckwheat flour, and 0.4 part of baking soda.

Embodiment 2

[0023] This embodiment provides a chicken in sour soup, comprising the following raw materials in parts by weight: 70 parts of sour soup, 25 parts of chicken, 2 parts of cornstarch, 0.2 part of xylitol, 1 part of buckwheat flour, and 0.1 part of baking soda.

Embodiment 3

[0025] This embodiment provides a chicken in sour soup, comprising the following raw materials in parts by weight: 75 parts of sour soup, 27 parts of chicken, 4 parts of cornstarch, 0.3 part of xylitol, 3 parts of buckwheat flour, and 0.2 part of baking soda.

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Abstract

The invention relates to the technical field of food processing, in particular to sour soup chicken and a processing method thereof. The sour soup chicken is prepared from, by weight, 70-80 parts of sour soup, 25-30 parts of chicken, 2-6 parts of corn starch, 0.2-0.5 part of xylitol, 1-4 parts of buckwheat flour and 0.1-0.4 part of baking soda. The sour soup chicken prepared by the present invention is rich in nutrients, through buckwheat flour and corn starch, nutritional ingredients in the chicken are not affected by heat and decomposed, and effective ingredients in the chicken are reserved to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a sour soup chicken and a processing method thereof. Background technique [0002] Chicken contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids that play an important role in human growth It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, and strengthening bones and muscles. . [0003] In the prior art, ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L23/00A23L33/00
CPCA23V2002/00A23L13/50A23L23/00A23L33/00A23V2200/3262
Inventor 吴笃琴黎力黎亮
Owner 贵州亮欢寨生物科技有限公司
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