Instant clear chicken soup and preparation method thereof

Abstract

The invention provides instant clear chicken soup and a preparation method thereof. Each part of the clear chicken soup comprises, by weight, 750 g of chicken, 400 g of chicken legs, 5 g of salt, 3 gof chicken essence, 50 g of egg white, 50 g of corn flour, 30 g of pumpkins, 30 g of taros, 30 g of carrots, 2 g of astragalus membranaceus, 1.5 g of codonopsis pilosula, 1.5 g of radix angelica sinensis, 3500 ml of clear water and 1200 g of salad oil. The clear chicken soup can be stored for a long time after processing, can be heated in time after bag opening, and is convenient to eat and rich in nutrient.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to an instant clear chicken soup and a preparation method thereof. Background technique

[0002] Chicken is delicious, high in protein, and contains a lot of trace elements needed by the human body, especially a good source of phosphorus, iron, copper, and zinc. Chicken soup is a traditional soup dish that has always been famous for its deliciousness. In the process of chicken soup, the umami substances, trace elements, vitamins, phospholipids, etc. in the chicken will dissolve into the soup, which is not only delicious, but also can relieve cold symptoms and improve human immune function. The elderly, the sick and the infirm are more suitable for consumption. Traditional Chinese medicine has been used in cooking for a long time. It can not only enhance the flavor of dishes, but also different Chinese medicine combinations have different therapeutic effects, which can promote health a...

Examples

Embodiment

[0025] A kind of instant clear chicken soup, each serving by weight: 750g chicken, 400g chicken leg, 5g salt, 3g chicken essence, 50g egg white, 50g raw flour, 30g pumpkin, 30g taro, 30g carrot, 2g astragalus, 1.5g codonopsis, 1.5g angelica g, water 3500ml, salad oil 1200g.

[0026] A kind of preparation method of instant clear chicken soup, is characterized in that, comprises the steps:

[0027] Step 1: Cut the chicken into 3-4cm pieces, blanch in water to remove blood foam and rinse.

[0028] Step 2: Debone the chicken thigh, cut into 1cm cubes, add half of the salt and egg white, mix well, and finally add cornstarch and mix well.

[0029] Step 3: Heat the salad oil in the pot to 90°C, put in the diced chicken legs and mark until cooked, remove and control the oil for later use.

[0030] Step 4: Grinding and mixing Astragalus, Codonopsis and Angelica to obtain a superfine powder mixture of Astragalus, Codonopsis and Angelica. The working status of the low-temperature supe...

technical field

[0001] The invention relates to the field of food processing, in particular to an instant clear chicken soup and a preparation method thereof. Background technique

[0002] Chicken is delicious, high in protein, and contains a lot of trace elements needed by the human body, especially a good source of phosphorus, iron, copper, and zinc. Chicken soup is a traditional soup dish that has always been famous for its deliciousness. In the process of chicken soup, the umami substances, trace elements, vitamins, phospholipids, etc. in the chicken will dissolve into the soup, which is not only delicious, but also can relieve cold symptoms and improve human immune function. The elderly, the sick and the infirm are more suitable for consumption. Traditional Chinese medicine has been used in cooking for a long time. It can not only enhance the flavor of dishes, but also different Chinese medicine combinations have different therapeutic effects, which can promote health a...

Examples

Embodiment

[0025] A kind of instant clear chicken soup, each serving by weight: 750g chicken, 400g chicken leg, 5g salt, 3g chicken essence, 50g egg white, 50g raw flour, 30g pumpkin, 30g taro, 30g carrot, 2g astragalus, 1.5g codonopsis, 1.5g angelica g, water 3500ml, salad oil 1200g.

[0026] A kind of preparation method of instant clear chicken soup, is characterized in that, comprises the steps:

[0027] Step 1: Cut the chicken into 3-4cm pieces, blanch in water to remove blood foam and rinse.

[0028] Step 2: Debone the chicken thigh, cut into 1cm cubes, add half of the salt and egg white, mix well, and finally add cornstarch and mix well.

[0029] Step 3: Heat the salad oil in the pot to 90°C, put in the diced chicken legs and mark until cooked, remove and control the oil for later use.

[0030] Step 4: Grinding and mixing Astragalus, Codonopsis and Angelica to obtain a superfine powder mixture of Astragalus, Codonopsis and Angelica. The working status of the low-temperature supe...