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Instant ginseng chicken soup product and preparation method thereof

A technology of ginseng and chicken soup, applied in food science and other directions, can solve problems such as long shelf life and complicated chicken soup production procedures, and achieve the effects of good taste, improved immunity, and balanced nutrition.

Inactive Publication Date: 2021-06-11
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
[0004] Therefore, it is a technical problem to be solved by those skilled in the art to provide a long shelf-life, time-saving, convenient, nutritious and delicious instant ginseng chicken soup product

Method used

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  • Instant ginseng chicken soup product and preparation method thereof
  • Instant ginseng chicken soup product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The present embodiment carries out the preparation of ready-to-eat ginseng chicken soup products. In parts by weight, the raw materials include: 40 parts of water, 15 parts of chicken, 1.2 parts of ginseng, 1.5 parts of astaxanthin eggs, 0.1 part of medlar, 0.05 part of longan meat, 0.02 parts of matsutake, 0.1 parts of truffles, 0.1 parts of ginger slices, 0.1 parts of scallions and 0.01 parts of edible salt.

[0042] The preparation method of the instant ginseng chicken soup product is as follows:

[0043] 1) Clean the chicken, then blanch the chicken in a soup pot, remove the blood as much as possible and wash it thoroughly with clean water, then add water and chicken to the pot, add sliced ​​ginger and green onion and cook at 150°C for 3.5 hours until the soup is completely white. Scoop the chicken, ginger slices and scallions from the soup. After the boiled chicken is deboned, it is torn apart for subsequent use, and the soup is filtered through a 100-mesh sieve ...

Embodiment 2

[0052] The present embodiment carries out the preparation of ready-to-eat ginseng chicken soup products. In parts by weight, the raw materials include: 80 parts of water, 40 parts of chicken, 2 parts of ginseng, 6 parts of astaxanthin eggs, 0.5 part of medlar, 0.5 part of longan meat, 0.1 part matsutake, 0.5 part truffle, 0.8 part ginger slice, 0.8 part scallion segment and 0.5 part edible salt.

[0053] The preparation method of the instant ginseng chicken soup product is as follows:

[0054] 1) Clean the chicken, then blanch the chicken in a soup pot, remove the blood as much as possible and wash it thoroughly with clean water, then add water and chicken to the pot, add sliced ​​ginger and green onion and cook at 150°C for 3.5 hours until the soup is completely white. Scoop the chicken, ginger slices and scallions from the soup. After the boiled chicken is deboned, it is torn apart for subsequent use, and the soup is filtered through a 100-mesh sieve to remove the residue ...

Embodiment 3

[0063] The present embodiment carries out the preparation of ready-to-eat ginseng chicken soup products. In parts by weight, the raw materials include: 60 parts of water, 30 parts of chicken, 1.6 parts of ginseng, 6 parts of astaxanthin eggs, 0.3 part of medlar, 0.3 part of longan meat, 0.06 parts of matsutake, 0.3 parts of truffles, 0.4 parts of ginger slices, 0.4 parts of scallions and 0.3 parts of edible salt.

[0064] The preparation method of the instant ginseng chicken soup product is as follows:

[0065] 1) Clean the chicken, then blanch the chicken in a soup pot, remove the blood as much as possible and wash it thoroughly with clean water, then add water and chicken to the pot, add sliced ​​ginger and green onion and cook at 150°C for 3.5 hours until the soup is completely white. Scoop the chicken, ginger slices and scallions from the soup. After the boiled chicken is deboned, it is torn apart for subsequent use, and the soup is filtered through a 100-mesh sieve to r...

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Abstract

The invention relates to the technical field of food, in particular to an instant ginseng chicken soup product and a preparation method thereof. The invention provides an instant ginseng chicken soup product. Theinstant ginseng chicken soup product comprises the following raw materials: chicken, ginseng, astaxanthin, fructus lycii, longan pulp, tricholoma matsutake and truffle, all the raw materials have anti-aging and antioxidant activity, and the raw materials are compatible for use, so that the instant ginseng chicken soup product is balanced in nutritional ingredients, good in taste, and has effects of improving hypoimmunity and fatigue of the organism and delaying senescence. The invention also provides a preparation method of the instant ginseng chicken soup product; according to the preparation method, a freeze drying technology is adopted, and ultra-low temperature drying is carried out, so that the instant ginseng chicken soup product achieves the effects that the original taste and flavor are kept, and the nutritional ingredients are not lost.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an instant ginseng chicken soup product and a preparation method thereof. Background technique [0002] Diet therapy has a long history in my country, especially various medicinal diets that take chicken as raw materials are loved by the masses and become delicacies on the dining table. However, due to the inappropriate addition of various types and proportions of various Chinese medicinal materials, improper nutrition collocation is caused, and the mutual restraint of drug effects cannot bring about due curative effects. [0003] There are many ways to make chicken soup, which are generally made at home, such as using red dates or lotus root hens, etc. The common method is to remove the hair, viscera, wash and cut the adult hen first, and then add a small amount of chicken soup to the pot. After frying with salt for 3-5 minutes, put it into a sand pot, add water and a small amoun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00A23L33/10A23L33/105
CPCA23L23/10A23L33/00A23L33/10A23L33/105A23V2002/00
Inventor 张延杰胡志高蔡晓燕雷敏芝刘霭莎龚启宙林家森郑萍张逸代学伟陈城
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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