Method for making chafing dish of black rooster

A production method and technology of green bird chicken are applied in the directions of medical preparations containing active ingredients, food preparation, pharmaceutical formulations, etc., and can solve the problems such as heavy taste of shabu-shabu bottom material, difficulty in adapting to consumers, poor shabu-shabu taste, etc. To achieve the effect of convenient consumption, low cost and refreshing taste

Inactive Publication Date: 2007-03-21
辛海波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current shabu-shabu with bottoming materials are still in pursuit of taste, so the taste of shabu-shabu bottoming materials is relatively heavy and relatively poor in nutrition.
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

[0017] [Example 1] A kind of preparation method of green bird chicken shabu-shabu, its processing steps are as follows:

[0018] (1), slow down, the green bird chicken is slowed down at room temperature 20--25 ℃;

[0019] (2), processing, after the green bird chicken viscera after slowing down, chicken point will be cleaned thoroughly after processing;

[0020] (3), soak, soak with 20--25 ℃ water for 1.5 hours, add 40 grams of spring onion, 40 grams of ginger slices, and 15 grams of rice wine for preliminary seasoning;

[0021] (4), blanch the water, put the soaked green bird chicken in a boiling water pot at 95--100°C for 5-8 minutes;

[0022] (5) For stewing, put the blanched green bird 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, and thirteen spices 3 grams of seasoning, 25 grams of salt, 3 grams of monosodium glutamate and stew for 20-30 minutes.

[0023] Aft...

Embodiment 2

[0025] [Embodiment 2] A kind of preparation method of green bird chicken shabu-shabu, its processing step is as follows:

[0026] (1), slow down, the green bird chicken is slowed down at room temperature 20--25 ℃;

[0027] (2), processing, after the green bird chicken viscera after slowing down, chicken point will be cleaned thoroughly after processing;

[0028] (3), soak, soak with 20--25 ℃ water for 2 hours, add 30 grams of green onions, 30 grams of ginger, and 10 grams of rice wine for preliminary seasoning;

[0029] (4), blanch the water, put the soaked green bird chicken into a boiling water pot at 95--100°C for 5-8 minutes;

[0030] (5) For stewing, put the blanched green bird 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, and thirteen spices 2 grams of seasoning, 20 grams of salt, 2.4 grams of monosodium glutamate and stew for 20 minutes.

[0031] The m...

Embodiment 3

[0032] [Embodiment 3] A kind of preparation method of green bird chicken shabu-shabu, its processing step is as follows:

[0033] (1), slow down, the green bird chicken is slowed down at room temperature 20--25 ℃;

[0034] (2), processing, after the green bird chicken viscera after slowing down, chicken point will be cleaned thoroughly after processing;

[0035] (3), soak, soak for 2 hours with 20--25 ℃ water, add 50 grams of spring onion, 50 grams of ginger slices, and 20 grams of rice wine for preliminary seasoning;

[0036] (4), blanch the water, put the soaked green bird chicken into the boiling water pot at 95--100 ℃ for 5-8 minutes;

[0037] (5) For stewing, put the blanched green bird 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, and 4 thirteen spices gram, 30 grams of salt, 3.6 grams of monosodium glutamate and stew for 30 minutes.

[0038] The met...

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PUM

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Abstract

A chafing dish of Luniao chicken is prepared from the frozen Luniao chicken through slow thawing, removing viscera and unnecessary parts, immersing in water while adding scallion, ginger and yellow wine, scaling in boiling water for 5-8 min, putting it in soup, adding flavourings, and stewing for 20-30 min while adding Chinese-medicinal materials. Its advantages are delicious taste and sure health-care function.

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 green chicken 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 the food with clean water and then dipping the seasoning by yourself. Later, the shabu-shabu was gradually i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/221A61K36/232A23L1/237A23L1/228A23L13/50A23L27/10A23L27/22A23L27/40
Inventor 辛海波徐颖
Owner 辛海波
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