CN103404892A - Method for making chopped cold chicken - Google Patents

Abstract

The invention discloses a method for making chopped cold chicken, which comprises the following steps: mixing the following materials in parts by weight: 3 to 5 parts of green tea powder, 3 to 5 parts of gynostemma pentaphylla, 1 to 2 parts of chrysanthemum, 1 to 2 parts of longspur epimedium, 4 to 6 parts of angelica, 2 to 3 parts of szechuan lovage rhizome, 1 to 2 parts of snakegourd fruit leaf powder, 1 to 2 parts of mango leaf, 1 to 2 parts of chestnut leaf, 1 to 2 parts of amomun villosum, and 80 to 100 parts of salt; frying the mixture; pickling chicken with the mixture for 8 to 10 hours. The method has the advantages that gynostemma pentaphylla and chrysanthemum can clear away heat and a toxic material; longspur epimedium can strengthen Yang and invigorate the kidney; angelica can invigorate the circulation of blood; semen plantaginis can drain dampness and remove foul; hawthorn can help digestion; ginseng leaf can tonify Qi. Therefore, functions of the ingredients of the chopped cold chicken are comprehensive; the chopped cold chicken is suitable for human body conditioning; the chopped cold chicken made according to the method is suitable for sub-healthy people and has a certain health care effect.

Description

The preparation method of boiled chicken with parsley

Technical field

The invention belongs to a kind of food-processing method, specifically a kind of preparation method of boiled chicken with parsley.

Background technology

Boiled chicken with parsley is cold dish common in a kind of feast, and the traditional fabrication method lay particular emphasis on the original flavor that keeps chicken, but alimentary health-care function is slightly inadequate, can not meet people to healthy demand.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of boiled chicken with parsley, have healthy nutritive value preferably.

Technical scheme of the present invention is as follows:

A kind of preparation method of boiled chicken with parsley is characterized in that comprising the following steps:

(1), hen is slaughtered, breaks thorax, cleaning, water soaking 1-2 hour;

(2), by the mixing of materials of following weight portion: green tea end 3-5, gynostemma pentaphylla 3-5, chrysanthemum 1-2, longspur epimedium 1-2, Radix Angelicae Sinensis 4-6, Ligusticum wallichii 2-3, melon betel powder 1-2, mango leaf 1-2, Li Ye 1-2, fructus amomi 1-2, salt 80-100, mixing was pickled chicken 8-10 hour with this mixed material after frying;

(3), will pickle chicken and put into bittern, stew in soy sauce 1-2 hour, described bittern is boiled and was made in 30-50 minute by the raw material mixing of the lower weight portion of row: water 1000, leaves of Hawthorn 2-3, hawthorn 5-8, floral disc of sunflower 2-3, folium panacis japonici cum caule 1-2, rhizoma Gastrodiae 3-5, great burdock achene 1-2, plantain seed 1-2, grosvenor momordica leaf 2-3, moutan bark 1-2, rhizoma atractylodis 2-3, folium lycii 1-2, pomegranate leaf 1-2, yellow rice wine 20-30, ginger 10-14, garlic 8-10, green onion 12-18;

(4), after stew in soy sauce, after chicken is put into to boiled water pot and boils, rinsing 2-3min;

(5), cooling packing.

The present invention contains gynostemma pentaphylla in preparing burden, chrysanthemum can be clearing heat and detoxicating, barrenwort energy strengthening yang and invigorating kidney, and Radix Angelicae Sinensis is invigorated blood circulation, and row is turbid for the plantain seed dampness removing, hawthorn digesting, folium panacis japonici cum caule's tonifying Qi, the batching complete function, be applicable to the human body conditioning, inferior health person's edibility boiled chicken with parsley of the present invention.

The specific embodiment

A kind of preparation method of boiled chicken with parsley comprises the following steps:

(1), a hen is slaughtered, breaks thorax, cleaning, water soaking 1-2 hour;

(2), by the mixing of materials of following weight (gram): green tea end 5, gynostemma pentaphylla 5, chrysanthemum 1, longspur epimedium 1, Radix Angelicae Sinensis 4, Ligusticum wallichii 2, melon betel powder 2, mango leaf 2, Li Ye 2, fructus amomi 2, salt 80, mixing was pickled chicken 8-10 hour with this mixed material after frying;

(3), will pickle chicken and put into bittern, stew in soy sauce 2 hours, described bittern is boiled and was made in 30-50 minute by the raw material mixing of the lower weight (gram) of row: water 1000, leaves of Hawthorn 2, hawthorn 8, floral disc of sunflower 3, folium panacis japonici cum caule 1, rhizoma Gastrodiae 3, great burdock achene 2, plantain seed 2, grosvenor momordica leaf 2, moutan bark 1, rhizoma atractylodis 3, folium lycii 2, pomegranate leaf 1, yellow rice wine 30, ginger 14, garlic 8, green onion 18;

(4), after stew in soy sauce, after chicken is put into to boiled water pot and boils, rinsing 2-3min;

(5), cooling packing.

Claims (1)

1. the preparation method of a boiled chicken with parsley is characterized in that comprising the following steps:

(1), hen is slaughtered, breaks thorax, cleaning, water soaking 1-2 hour;

(2), by the mixing of materials of following weight portion: green tea end 3-5, gynostemma pentaphylla 3-5, chrysanthemum 1-2, longspur epimedium 1-2, Radix Angelicae Sinensis 4-6, Ligusticum wallichii 2-3, melon betel powder 1-2, mango leaf 1-2, Li Ye 1-2, fructus amomi 1-2, salt 80-100, mixing was pickled chicken 8-10 hour with this mixed material after frying;

(3), will pickle chicken and put into bittern, stew in soy sauce 1-2 hour, described bittern is boiled and was made in 30-50 minute by the raw material mixing of the lower weight portion of row: water 1000, leaves of Hawthorn 2-3, hawthorn 5-8, floral disc of sunflower 2-3, folium panacis japonici cum caule 1-2, rhizoma Gastrodiae 3-5, great burdock achene 1-2, plantain seed 1-2, grosvenor momordica leaf 2-3, moutan bark 1-2, rhizoma atractylodis 2-3, folium lycii 1-2, pomegranate leaf 1-2, yellow rice wine 20-30, ginger 10-14, garlic 8-10, green onion 12-18;

(4), after stew in soy sauce, after chicken is put into to boiled water pot and boils, rinsing 2-3min;

(5), cooling packing.