CN101427781A - Process for preparing health care long-used soup chicken - Google Patents
Process for preparing health care long-used soup chicken Download PDFInfo
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- CN101427781A CN101427781A CNA2008102376818A CN200810237681A CN101427781A CN 101427781 A CN101427781 A CN 101427781A CN A2008102376818 A CNA2008102376818 A CN A2008102376818A CN 200810237681 A CN200810237681 A CN 200810237681A CN 101427781 A CN101427781 A CN 101427781A
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Abstract
The invention discloses a production method of a health chicken dish processed with soup stock, which is prepared from shiluozi, bay leaf, cumin, Amomum cardamomum, clove, cassia bark, dried tangerine peel, galingale, round cardamom, purple cardamom, Villous amomum, Tsaoko Amomum fruit, Semen Alpiniae Katsumadai, Angelica dahurica and pricklyash peel. The production method comprises placing Lentinus edodes, shallot and ginger into abdomen of chicken, soaking in pricklyash peel water for pickling, adding into a pot filled with Chinese medical materials and soup stock, boiling, and decocting with mild fire. The inventive health chicken dish has rich nutrition, good and unique taste and good health promoting effects including promoting digestion and enhancing immunity.
Description
Technical field:
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of the long-used soup chicken that keeps healthy.
Background technology:
At present, the delicacies about chicken is a lot of on the market, and its kind is numerous, and taste is numerous and diverse, and adds the flavouring of spices and chemical components, and major part exists manufacturing process simple, and flavour of a drug are denseer, and the protein conversion and the nutrient loss of chicken are more.
Summary of the invention:
The objective of the invention is, a kind of preparation method of nutritious, health care long-used soup chicken that pure taste is unique is provided.
The technical scheme that the present invention takes is, per 10 jin of clean chickens add the spice of following weight ratio: stone begin 2-6 grams, spiceleaf 2-6 grams, fennel seeds 2-6 grams, white cool 2-6 grams, cloves 2-6 grams, cassia bark 6-10 grams, dried orange peel 6-10 grams, galingal 5-8 grams, cardamom 5-8 grams, purple cool 5-8 grams, fructus amomi 4-8 grams, tsaoko 4-8 grams, brigand's 4-8 grams, the root of Dahurain angelica 4-8 grams, Chinese prickly ash 10-30 grams; Its preparation method is: above-mentioned good according to a certain weight ratio spice is put into the pot that long-used soup is housed; Go the pawl dish good clean chicken, mushroom, onion parts, ginger are put into the chicken tripe together with shank; Pepper water and the salt endured out are put into container, and when treating water temperature cold to 30 °-40 °, the chicken that dish is good is put into container, pickle taking-up in 7-9 hours, put into the pot that long-used soup is housed and boil, boiled 3-4 hours with slow fire is continuous again, taking-up is dried in the air after the cold, puts into the pot that long-used soup is housed and soaks 20-40 minutes.
The invention has the beneficial effects as follows, because the spice and the preparation method uniqueness that are adopted, do not add any anticorrisive agent and artificial color, make nutrition more comprehensive, have the good health care effect, can reach the effect of stomach strengthening and digestion promoting, raising immunity, more with old long-used soup, have with fragrance striking the nose, delicious good to eatly, aftertaste is the characteristics of length for a long time.
The specific embodiment:
Embodiment 1:
A kind of preparation method of the long-used soup chicken that keeps healthy, its spice is formed, and per 10 jin of clean chickens add the spice of following weight ratio: stone begin 4 grams, spiceleaf 4 grams, fennel seeds 4 grams, white cool 4 grams, cloves 4 grams, cassia bark 8 grams, dried orange peel 8 grams, galingal 6 grams, cardamom 6.5 grams, purple cool 6.5 grams, fructus amomi 6 grams, tsaoko 6 grams, brigand's 6 grams, the root of Dahurain angelica 6 grams, Chinese prickly ash 20 grams.
Its preparation method is: adopt the thin and small hen more than 1 year, butcher and purify the blood, unhairing, clean thorax, clean, make clean chicken.After earlier that said ratio is the good spice roughing, in the cartridge bag of packing into, be immersed in the pot that long-used soup is housed stand-by.Go the pawl dish good 10 jin of clean chickens, put into respectively in every chicken about 1 mushroom, 5cm onion parts, 1 about 6 gram of ginger, put into the chicken tripe together with shank.The pepper water of enduring out is poured in the container, put into a certain amount of salt, when treating water temperature cold to 30 °-40 °, the chicken that dish is good is put into container, is advisable to cover, pickle about 8 hours and take out, after putting into the pot that long-used soup is housed and boiling, add a certain amount of salt, boil about 3.5 hours with slow fire is continuous again, taking-up is dried in the air after the cold, and putting into that the pot that long-used soup is housed soaks about 30 minutes is edible again.
Embodiment 2:
A kind of preparation method of the long-used soup chicken that keeps healthy, its spice is formed, and per 10 jin of clean chickens add the spice of following weight ratio: stone begin 2 grams, spiceleaf 2 grams, fennel seeds 6 grams, white cool 6 grams, cloves 2 grams, cassia bark 10 grams, dried orange peel 6 grams, galingal 8 grams, cardamom 5 grams, purple cool 8 grams, fructus amomi 4 grams, tsaoko 8 grams, brigand's 8 grams, the root of Dahurain angelica 4 grams, Chinese prickly ash 30 grams.
Its preparation method is: adopt the thin and small hen more than 1 year, butcher and purify the blood, unhairing, clean thorax, clean, make clean chicken.After earlier that said ratio is the good spice roughing, in the cartridge bag of packing into, be immersed in the pot that long-used soup is housed stand-by.Go the pawl dish good 10 jin of clean chickens, put into respectively in every chicken about 2 mushrooms, 6cm onion parts, 2 about 8 grams of ginger, put into the chicken tripe together with shank.The pepper water of enduring out is poured in the container, put into a certain amount of salt, when treating water temperature cold to 30 °-40 °, the chicken that dish is good is put into container, is advisable to cover, pickle taking-up in 7 hours, after putting into the pot that long-used soup is housed and boiling, add a certain amount of salt, boiled 4 hours with slow fire is continuous again, taking-up is dried in the air after the cold, and putting into the pot that long-used soup is housed again, to soak 20 minutes be edible.
Embodiment 3:
A kind of preparation method of the long-used soup chicken that keeps healthy, its spice is formed, and per 10 jin of clean chickens add the spice of following weight ratio: stone begin 6 grams, spiceleaf 6 grams, fennel seeds 2 grams, white cool 2 grams, cloves 6 grams, cassia bark 6 grams, dried orange peel 10 grams, galingal 5 grams, cardamom 8 grams, purple cool 5 grams, fructus amomi 8 grams, tsaoko 4 grams, brigand's 4 grams, the root of Dahurain angelica 8 grams, Chinese prickly ash 10 grams.
Its preparation method is: adopt the thin and small hen more than 1 year, butcher and purify the blood, unhairing, clean thorax, clean, make clean chicken.After earlier that said ratio is the good spice roughing, in the cartridge bag of packing into, be immersed in the pot that long-used soup is housed stand-by.Go the pawl dish good 10 jin of clean chickens, put into respectively in every chicken about 1 mushroom, 6cm onion parts, 1 about 4 gram of ginger, put into the chicken tripe together with shank.The pepper water of enduring out is poured in the container, put into a certain amount of salt, when treating water temperature cold to 30 °-40 °, the chicken that dish is good is put into container, is advisable to cover, pickle taking-up in 9 hours, after putting into the pot that long-used soup is housed and boiling, add a certain amount of salt, boil about 3 hours with slow fire is continuous again, taking-up is dried in the air after the cold, and putting into the pot that long-used soup is housed again, to soak 40 minutes be edible.
More than in the used spice, stone is begun: warm in nature nontoxic, cure mainly wind and heat dispersing, removing dampness to stop itchin, swelling and sore throat, defaecation detumescence.Dried orange peel: warm in nature nontoxic, curing mainly eliminates the phlegm reduces phlegm, coughing with a lot of sputum, chest gastral cavity turgor.Tsaoko: warm in nature nontoxic, cure mainly in the eliminating dampness temperature preventing malaria that eliminates the phlegm, abdominal distention etc.Cool in vain: warm in nature nontoxic, cure mainly the dampness elimination ruffian that disappears, in the promoting the circulation of qi temperature, appetite-stimulating indigestion-relieving, abdominal distension uncomfortable in chest etc.Purple cool: warm in nature nontoxic, cure mainly the eliminating dampness dispelling cold, being amusing helps digestion, and the dyspepsia turgor is drunk beyond one's capacity etc.Galingal: flavor is hot, and is warm in nature nontoxic, cures mainly long-pending cold air, gastric disorder causing nausea vomiting, aid digestion, reason vigour, beneficial taste, profit skin, deintoxication.Fructus amomi: warm in nature nontoxic, the dampness elimination appetizing, warming spleen and stopping diarrha, it is antiabortive to regulate the flow of vital energy.Cassia bark: warm in nature nontoxic, cure mainly all general mood, mend general debility, logical nine orifices, sharp joint, tonifying middle-Jiao and Qi.Cloves: flavor is hot, and is warm in nature nontoxic, cures mainly warm taste, ends cholera, stops up bloated, the malicious abscess of wind, ulcer etc.Cardamom: warm in nature nontoxic, cure mainly in the temperature pleasantly, mend the bone invigorating the spleen, dispellieg cold and dampness, main trusted subordinate's pain, stomachache, indigestion etc.Spiceleaf: warm in nature nontoxic, cure mainly pleasant, dissipate-swelling, increase appetite.The root of Dahurain angelica: have and dispel the wind, eliminating dampness, detumescence, the effect of pain relieving.Amomum globosum loureiro: the eliminating dampness dispelling cold, the eliminating phlegm preventing malaria, stomach is warmed up in invigorating the spleen.Used spice all has health-care effect, and it is better to be used in combination health-care effect by proportioning, can reach the effect of stomach strengthening and digestion promoting, raising immunity.
Used mushroom contains polysaccharide material in the chicken tripe, has filling liver kidney, strengthening the spleen and stomach, replenishing qi and blood, intelligence promoting and tranquilization, and can reduce the effect of cholesterol and blood pressure, activated macrophage, raising body immunity, beautifying face and moistering lotion.Used long-used soup is reusable former soup, and is nutritious, delicious good to eat.
Claims (3)
1, a kind of preparation method of the long-used soup chicken that keeps healthy is characterized in that:
(1), per 10 jin of clean chickens add the spice of following weight ratio:
Stone begin 2-6 grams, spiceleaf 2-6 gram, fennel seeds 2-6 grams, white cool 2-6 grams,
Cloves 2-6 grams, cassia bark 6-10 grams, dried orange peel 6-10 restrain, galingal 5-8 restrains,
Cardamom 5-8 grams, purple cool 5-8 grams, fructus amomi 4-8 restrain, tsaoko 4-8 restrains,
Brigand's 4-8 grams, the root of Dahurain angelica 4-8 grams, Chinese prickly ash 10-30 grams;
(2), its preparation method is as follows: above-mentioned good according to a certain weight ratio spice is put into the pot that long-used soup is housed; Go the pawl dish good clean chicken, mushroom, onion parts, ginger are put into the chicken tripe together with shank; Pepper water and the salt endured out are put into container, when treating water temperature cold to 30 °-40 °, the chicken that dish is good is put into the described container that pepper water and salt are housed, pickle taking-up in 7-9 hours, putting into the described pot that long-used soup is housed boils, boiled 3-4 hours with slow fire is continuous, take out the cold of drying in the air after, put into the described pot that long-used soup is housed and soaked 20-40 minutes.
2, the preparation method of health care long-used soup chicken according to claim 1 is characterized in that: described clean chicken purifies the blood for butchering, unhairing, clean thorax, clean.
3, the preparation method of health care long-used soup chicken according to claim 1 and 2 is characterized in that: described long-used soup is reusable former soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102376818A CN101427781B (en) | 2008-12-03 | 2008-12-03 | Process for preparing health care long-used soup chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102376818A CN101427781B (en) | 2008-12-03 | 2008-12-03 | Process for preparing health care long-used soup chicken |
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| Publication Number | Publication Date |
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| CN101427781A true CN101427781A (en) | 2009-05-13 |
| CN101427781B CN101427781B (en) | 2012-04-25 |
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| CN2008102376818A Expired - Fee Related CN101427781B (en) | 2008-12-03 | 2008-12-03 | Process for preparing health care long-used soup chicken |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN104544172A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Sauced cow head formula and preparation method thereof |
| CN106666445A (en) * | 2016-08-29 | 2017-05-17 | 山东菁华农牧发展有限公司 | Production method of Yibao soup chickens and processing technique thereof |
| CN109699938A (en) * | 2019-01-21 | 2019-05-03 | 北京原中源健康科技有限公司 | A kind of formula and production method of wormwood braised chicken |
-
2008
- 2008-12-03 CN CN2008102376818A patent/CN101427781B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN102334704B (en) * | 2010-07-19 | 2013-05-22 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN103099237B (en) * | 2012-12-03 | 2014-04-16 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN104544172A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Sauced cow head formula and preparation method thereof |
| CN106666445A (en) * | 2016-08-29 | 2017-05-17 | 山东菁华农牧发展有限公司 | Production method of Yibao soup chickens and processing technique thereof |
| CN109699938A (en) * | 2019-01-21 | 2019-05-03 | 北京原中源健康科技有限公司 | A kind of formula and production method of wormwood braised chicken |
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| Publication number | Publication date |
|---|---|
| CN101427781B (en) | 2012-04-25 |
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Granted publication date: 20120425 Termination date: 20131203 |