CN102334704A - Making method of chicken soup - Google Patents
Making method of chicken soup Download PDFInfo
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- CN102334704A CN102334704A CN2010102300695A CN201010230069A CN102334704A CN 102334704 A CN102334704 A CN 102334704A CN 2010102300695 A CN2010102300695 A CN 2010102300695A CN 201010230069 A CN201010230069 A CN 201010230069A CN 102334704 A CN102334704 A CN 102334704A
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Abstract
The invention discloses a making method of chicken soup, comprising the following steps of: firstly, pickling chicken at 0-4 DEG C for 12h, and then boiling by matching with a nonwoven cloth bag, wherein a pickling liquid is prepared by uniformly mixing 10-15 parts of cooking wine, 10-15 parts of table salt, 1-5 parts of white sugar, 5-10 parts of light soy sauce, 0.5-3 parts of monosodium glutamate, 1-2 parts of composite phosphate and 150-250 parts of water. The nonwoven cloth bag is prepared by mixing 1-3 parts of dried orange peel, 1-3 parts of hawthorn, 0.5-2 parts of ginger, 0.5-2 parts of star anise, 0.5-3 parts of radix angelicae, 0.5-1.5 parts of aucklandia and amomum fruits, 0.5-2 parts of cassia bark, 0.5-1.5 parts of netmeg, 0.2-1 part of fructus amomi, 0.1-0.5 part of pepper, 0.1-0.4 part of amomum cardamomum, 0.1-0.4 part of fennel and 0.1-0.4 part of bay leaves. The method provided by the invention is simple in operation, and the chicken soup made by using the method is fresh and tender in meat quality, nutritious and delicious and convenient to eat.
Description
Technical field:
The present invention relates to a kind of food, particularly a kind of preparation method of chicken soup.
Background technology:
Chicken soup has critical role always in our dietetic life; But the production process of chicken soup is complicated, need slaughter, clear, batching, and multiple working procedures such as boiling could eat; Time needs 2-3 hour at least, and the material of stewed boiled chicken soup is varied especially.Therefore, in the fast current society of rhythm of life, people are almost not free to remove to make nutritious chicken soup with energy.
Summary of the invention:
The object of the invention just is to overcome the deficiency that exists in the above-mentioned prior art, and a kind of preparation method of chicken soup is provided, delicious, the instant of this method chicken soup nutrition simple to operate, that produce.
As above design, technical scheme of the present invention is: a kind of preparation method of native chicken soup is characterized in that: comprise the following steps:
(1) 10～15 parts of cooking wine, 10～15 parts of salt, 1～5 part of white sugar, 5～10 parts of light soy sauce, 0.5～3 part of monosodium glutamate, 1～2 part of composite phosphate and water are mixed stirring for 150～250 parts and process pickling liquid;
(2) chicken is put into pickling liquid, quiet salting down 8-15 hour under 0～4 ℃;
(3) 1～3 part of dried orange peel, 1～3 part of hawthorn, 0.5～2 part in ginger, 0.5～2 part of anise, 0.5～3 part of the root of Dahurain angelica, 0.5～1.5 part in fragrant sand, 0.5～2 part on cassia bark, 0.5～1.5 part of nutmeg, 0.2～1 part of fructus amomi, 0.1～0.5 part in Chinese prickly ash, 0.1～0.4 part of Amomum cardamomum, 0.1～0.4 part of fennel seeds and basyleave are mixed and made into the material bag for 0.1～0.4 part, for use;
(4) chicken that will pickle is put into pot with material bag, adds 2-3 doubly to the water of chicken, and the back is boiled in big fire changes coddle to boil to 30-60 minute be edible.
Above-mentioned chicken is selected native chicken for use.
Can add 0～0.2 part of pimiento pimiento in the above-mentioned material bag.
Add 0～0.4 part in Radix Glycyrrhizae in the above-mentioned material bag.
Advantage of the present invention is: the present invention at first tentatively pickles whole chicken with the several flavor article, and the multiple material that utilizes nonwoven to be made into again wraps up and puts in order chicken and stewes together and boil, and technology is simple; Instant; Removed the trouble that people are in and prepare burden from, whole simultaneously chicken also makes chicken more fresh and tender through preliminary pickling; The chicken soup of processing gives off a strong fragrance, and the crowd who is fit to all age group is edible.
The specific embodiment:
Embodiment 1: a kind of preparation method of chicken soup comprises the steps:
(1) pickling of native chicken, its pickling liquid proportioning is: cooking wine 10g, salt 10g, white sugar 1g, light soy sauce 6g, monosodium glutamate 1g, composite phosphate 1g, water 150g, 800g of native chicken, the condition of pickling are quiet salting down 12 hours under 0～4 ℃.
(2) making of material bag; Various stew boiled material and wrapped in the nonwoven; Its proportioning is: dried orange peel 1g, hawthorn 1.5g, ginger 0.5g, anistree 1g, root of Dahurain angelica 1g, fragrant sand 0.5g, cassia bark 0.5g, nutmeg 0.7g, fructus amomi 0.3g, Chinese prickly ash 0.2g, Amomum cardamomum 0.2g, fennel seeds 0.2g, basyleave 0.1g, Radix Glycyrrhizae 0.1g.
(3) the native chicken that will pickle is put into pot with material bag, adds the water that doubles chicken, and the back is boiled in big fire changes coddle to boil to 40 minutes be edible.
Embodiment 2: a kind of preparation method of chicken soup comprises the steps:
(1) pickling of native chicken, its pickling liquid proportioning is: cooking wine 12g, salt 12g, white sugar 2g, light soy sauce 7g, monosodium glutamate 1.5g, composite phosphate 1.5g, water 200g, 800g of native chicken, the condition of pickling is quiet salting down 12 hours under 0～4 ℃.
(2) making of material bag; Various stew boiled material and wrapped in the nonwoven; Its proportioning is: dried orange peel 1.5g, hawthorn 1.5g, ginger 1g, anistree 1.5g, root of Dahurain angelica 2g, fragrant sand 1g, cassia bark 0.5g, nutmeg 1g, fructus amomi 0.5g, Chinese prickly ash 0.2g, Amomum cardamomum 0.3g, fennel seeds 0.3g, basyleave 0.1g, Radix Glycyrrhizae 0.1g, pimiento 0.1g.
(3) the native chicken that will pickle is put into pot with material bag, adds the water that doubles chicken, and the back is boiled in big fire changes coddle to boil to 40 minutes be edible.
Embodiment 3: a kind of preparation method of chicken soup comprises the steps:
(1) pickling of native chicken, its pickling liquid proportioning is: cooking wine 14g, salt 13g, white sugar 4g, light soy sauce 9g, monosodium glutamate 2g, composite phosphate 2g, water 250g, 800g of native chicken, the condition of pickling is quiet salting down 12 hours under 0～4 ℃.
(2) making of material bag; Various stew boiled material and wrapped in the nonwoven; Its proportioning is: dried orange peel 2g, hawthorn 2g, ginger 1g, anistree 1g, root of Dahurain angelica 2.5g, fragrant sand 1g, cassia bark 1g, nutmeg 1.5g, fructus amomi 0.8g, Chinese prickly ash 0.2g, Amomum cardamomum 0.3g, fennel seeds 0.3g, basyleave 0.1g, pimiento 0.2g.
(3) the native chicken that will pickle is put into pot with material bag, adds the water that doubles chicken, and the back is boiled in big fire changes coddle to boil to 40 minutes be edible.
Embodiment 4: a kind of preparation method of chicken soup comprises the steps:
(1) pickling of native chicken, its pickling liquid proportioning is: cooking wine 14g, salt 12g, white sugar 2.5g, light soy sauce 7g, monosodium glutamate 2g, composite phosphate 1.6g, water 200g, 800g of native chicken, the condition of pickling is quiet salting down 12 hours under 0～4 ℃.
(2) making of material bag; Various stew boiled material and wrapped in the nonwoven; Its proportioning is: dried orange peel 1.5g, hawthorn 1.5g, ginger 1g, anistree 1.2g, root of Dahurain angelica 1.2g, fragrant sand 1.1g, cassia bark 0.9g, nutmeg 1.0g, fructus amomi 0.7g, Chinese prickly ash 0.3g, Amomum cardamomum 0.3g, fennel seeds 0.2g, basyleave 0.2g, Radix Glycyrrhizae 0.1g, pimiento 0.1g.
(3) the native chicken that will pickle is put into pot with material bag, adds the water that doubles chicken, and the back is boiled in big fire changes coddle to boil to 40 minutes be edible.
Chicken soup of the present invention, the delicious U.S.A of soup, meat is tender, and warm stomach is refreshed oneself.
Claims (4)
1. the preparation method of a native chicken soup is characterized in that: comprise the following steps:
(1) 10～15 parts of cooking wine, 10～15 parts of salt, 1～5 part of white sugar, 5～10 parts of light soy sauce, 0.5～3 part of monosodium glutamate, 1～2 part of composite phosphate and 150～250 parts of mixing and stirring of water are processed pickling liquid;
(2) chicken is put into pickling liquid, quiet salting down 8-15 hour under 0～4 ℃;
(3) 1～3 part of dried orange peel, 1～3 part of hawthorn, 0.5～2 part in ginger, 0.5～2 part of anise, 0.5～3 part of the root of Dahurain angelica, 0.5～1.5 part in fragrant sand, 0.5～2 part on cassia bark, 0.5～1.5 part of nutmeg, 0.2～1 part of fructus amomi, 0.1～0.5 part in Chinese prickly ash, 0.1～0.4 part of Amomum cardamomum, 0.1～0.4 part of fennel seeds and basyleave are mixed and made into the material bag for 0.1～0.4 part, for use;
(4) chicken that will pickle is put into pot with material bag, adds 2-3 doubly to the water of chicken, and the back is boiled in big fire changes coddle to boil to 30-60 minute be edible.
2. the preparation method of a kind of native chicken soup according to claim 1, it is characterized in that: above-mentioned chicken is selected native chicken for use.
3. the preparation method of a kind of native chicken soup according to claim 1 is characterized in that: can add 0～0.2 part of pimiento pimiento in the above-mentioned material bag.
4. the preparation method of a kind of native chicken soup according to claim 1 is characterized in that: add 0～0.4 part in Radix Glycyrrhizae in the above-mentioned material bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102300695A CN102334704B (en) | 2010-07-19 | 2010-07-19 | Making method of chicken soup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102300695A CN102334704B (en) | 2010-07-19 | 2010-07-19 | Making method of chicken soup |
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| CN102334704A true CN102334704A (en) | 2012-02-01 |
| CN102334704B CN102334704B (en) | 2013-05-22 |
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| CN2010102300695A Expired - Fee Related CN102334704B (en) | 2010-07-19 | 2010-07-19 | Making method of chicken soup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687877A (en) * | 2012-04-05 | 2012-09-26 | 西藏鑫旺生物科技有限公司 | Convenient preparing method of health preserving Tibetan chicken soup |
| CN103340428A (en) * | 2013-06-14 | 2013-10-09 | 四川农业大学 | Preparation method for convenient agrocybe cylindracea and duck soup |
| CN103340425A (en) * | 2013-07-19 | 2013-10-09 | 杜兆侠 | Meat product and processing method thereof |
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN106174375A (en) * | 2016-06-28 | 2016-12-07 | 柳州沪桂食品有限公司 | A kind of Bellamya quadrata powder soup stock |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
| CN101427781A (en) * | 2008-12-03 | 2009-05-13 | 张明 | Process for preparing health care long-used soup chicken |
| CN101467700A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for making chicken in pot |
| CN101703265A (en) * | 2009-10-31 | 2010-05-12 | 江苏远鸿食品有限公司 | Making method of chicken in pot |
-
2010
- 2010-07-19 CN CN2010102300695A patent/CN102334704B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
| CN101467700A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for making chicken in pot |
| CN101427781A (en) * | 2008-12-03 | 2009-05-13 | 张明 | Process for preparing health care long-used soup chicken |
| CN101703265A (en) * | 2009-10-31 | 2010-05-12 | 江苏远鸿食品有限公司 | Making method of chicken in pot |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687877A (en) * | 2012-04-05 | 2012-09-26 | 西藏鑫旺生物科技有限公司 | Convenient preparing method of health preserving Tibetan chicken soup |
| CN103340428A (en) * | 2013-06-14 | 2013-10-09 | 四川农业大学 | Preparation method for convenient agrocybe cylindracea and duck soup |
| CN103340428B (en) * | 2013-06-14 | 2014-12-17 | 四川农业大学 | Preparation method for convenient agrocybe cylindracea and duck soup |
| CN103340425A (en) * | 2013-07-19 | 2013-10-09 | 杜兆侠 | Meat product and processing method thereof |
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN103989132B (en) * | 2014-05-26 | 2015-11-25 | 内蒙古华程科贸有限责任公司 | A kind of stewed chicken meat material and preparation method thereof |
| CN106174375A (en) * | 2016-06-28 | 2016-12-07 | 柳州沪桂食品有限公司 | A kind of Bellamya quadrata powder soup stock |
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| Publication number | Publication date |
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| CN102334704B (en) | 2013-05-22 |
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