CN103404892A - Method for making chopped cold chicken - Google Patents
Method for making chopped cold chicken Download PDFInfo
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- CN103404892A CN103404892A CN2013103156248A CN201310315624A CN103404892A CN 103404892 A CN103404892 A CN 103404892A CN 2013103156248 A CN2013103156248 A CN 2013103156248A CN 201310315624 A CN201310315624 A CN 201310315624A CN 103404892 A CN103404892 A CN 103404892A
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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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN2013103156248A CN103404892A (en) | 2013-07-25 | 2013-07-25 | Method for making chopped cold chicken |
Applications Claiming Priority (1)
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CN2013103156248A CN103404892A (en) | 2013-07-25 | 2013-07-25 | Method for making chopped cold chicken |
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CN103404892A true CN103404892A (en) | 2013-11-27 |
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CN2013103156248A Pending CN103404892A (en) | 2013-07-25 | 2013-07-25 | Method for making chopped cold chicken |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
CN106617066A (en) * | 2017-01-06 | 2017-05-10 | 宁波大学 | Unsaturated fatty acid-enriched cool type boiled sliced poultry meat and making method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1330890A (en) * | 2000-06-26 | 2002-01-16 | 刘祖国 | Fried chicken as medicinal food and its preparing process |
CN1408266A (en) * | 2001-09-14 | 2003-04-09 | 徐俊开 | Method for producing oilless roast duck |
CN1586308A (en) * | 2004-07-12 | 2005-03-02 | 康连顺 | Cooked chicken neck |
CN101502317A (en) * | 2009-03-17 | 2009-08-12 | 刘文平 | Medicinal food air-dried chicken and method for producing the same |
CN102652565A (en) * | 2012-04-10 | 2012-09-05 | 池州市金凤凰天然食品有限公司 | Method for preparing skin-maintaining stewed duck in soy sauce |
CN102919865A (en) * | 2012-10-11 | 2013-02-13 | 童亚运 | Preparation method of sliced cold chicken |
-
2013
- 2013-07-25 CN CN2013103156248A patent/CN103404892A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1330890A (en) * | 2000-06-26 | 2002-01-16 | 刘祖国 | Fried chicken as medicinal food and its preparing process |
CN1408266A (en) * | 2001-09-14 | 2003-04-09 | 徐俊开 | Method for producing oilless roast duck |
CN1586308A (en) * | 2004-07-12 | 2005-03-02 | 康连顺 | Cooked chicken neck |
CN101502317A (en) * | 2009-03-17 | 2009-08-12 | 刘文平 | Medicinal food air-dried chicken and method for producing the same |
CN102652565A (en) * | 2012-04-10 | 2012-09-05 | 池州市金凤凰天然食品有限公司 | Method for preparing skin-maintaining stewed duck in soy sauce |
CN102919865A (en) * | 2012-10-11 | 2013-02-13 | 童亚运 | Preparation method of sliced cold chicken |
Non-Patent Citations (1)
Title |
---|
顾佩勋: "白斩鸡软罐头的加工工艺", 《中国家禽》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
CN106617066A (en) * | 2017-01-06 | 2017-05-10 | 宁波大学 | Unsaturated fatty acid-enriched cool type boiled sliced poultry meat and making method thereof |
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Application publication date: 20131127 |