Method for preparing cooked chestnut chicken with tuber of fleece-flower and glossy ganoderma

A technology of Radix Polygoni Multiflori and Ganoderma lucidum, applied to medical preparations containing active ingredients, medical formulas, plant raw materials, etc., can solve problems such as single nutritional elements, greasy, difficult to adapt to taste, health, safety, etc.

Inactive Publication Date: 2006-06-28
刘盾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing chicken food has relatively single production and processing methods and ingredients, resulting in relatively single taste and contained nutritional elements, which are not balanced enough, and generally greasy, and are difficult to adapt to people's requirements for food taste, health and safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Preparation of Lingzhi Shouwu Chestnut Chicken:

[0016] 1. Select free-range live chickens, slaughter and cut into pieces, and marinate with cinnamon, pepper, star anise, fennel, cinnamon, salt, monosodium glutamate, etc. for about one hour;

[0017] 2. Put 20 grams of jujube, 5 grams of licorice, 10 grams of Ganoderma lucidum, 5 grams of Polygonum multiflorum, 10 grams of medlar, and 15 grams of honey into clear water to boil, extract 100 grams of soup, and add appropriate amount of sesame oil and honey;

[0018] 3. Select high-quality Taishan chestnuts, fry and peel them for later use;

[0019] 4. Select 600 grams of marinated chicken nuggets in step 1, mix them with 100 grams of soup and 300 grams of peeled chestnuts, pack them in aluminum foil and vacuumize;

[0020] 5. Cook and sterilize the packaged ganoderma lucidum and chestnut chicken at 130°C for about 30 minutes to obtain the finished product.

[0021] The preparation method is very suitable for standardiz...

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PUM

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Abstract

A process for cooking the chicken with ganoderma, fleece flower root and walnut kernel, which has high nutritive and health-care values, is disclosed.

Description

technical field [0001] The invention relates to a method for preparing food with chicken as the main raw material, in particular to a method for preparing chicken food with both health care and nutrition functions. Background technique [0002] Because chicken is rich in animal protein, amino acids, calcium, phosphorus and other trace elements, it has a great tonic effect on the human body. Traditional Chinese medicine, with its sweet taste and warm nature, is often used for tonifying deficiency, warming the middle, and nourishing qi and blood. , my country's folks have a tradition of eating chicken for tonic in winter. However, the existing chicken food has relatively single production and processing methods and ingredients, resulting in relatively single taste and contained nutritional elements, which are not balanced enough, and generally greasy, and are difficult to adapt to people's requirements for food taste, health and safety. . Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23D9/00A23L21/25A23L25/00A61K36/815
Inventor 刘盾刘新军
Owner 刘盾
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