CN102362681A - Black-bone chicken soup bases - Google Patents
Black-bone chicken soup bases Download PDFInfo
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- CN102362681A CN102362681A CN2011101781211A CN201110178121A CN102362681A CN 102362681 A CN102362681 A CN 102362681A CN 2011101781211 A CN2011101781211 A CN 2011101781211A CN 201110178121 A CN201110178121 A CN 201110178121A CN 102362681 A CN102362681 A CN 102362681A
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- bone chicken
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- soup bases
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Abstract
The invention provides black-bone chicken soup bases. The black-bone chicken soup bases are convenient to eat, and nutrient components of the black-bone chicken soup cannot be affected at the same time. The black-bone chicken soup bases comprise black-bone chicken, Pleurotus geesteranus, Chinese wolfberry, vegetables, table salt, chicken essence, modified starch, soy sauce, ginger juice, ground pepper, hydrolyzed vegetable protein, glucose and perilla herb oil, wherein the perilla herb oil has high nutritional value, improves memory, contributes to reduction of blood fat and blood pressure, anticoagulation and thrombolysis, and improvement on cardiac and cerebral blood vessels, and has the effects of reducing the concentration of total cholesterol, preventing senile dementia, recovering eyesight and the like; and the black-bone chicken are also nourishing products with extremely high nutritional value. The black-bone chicken soup bases have rich nutrition and can be eaten quickly.
Description
Technical field
The present invention relates to a kind of soup stock, relate in particular to a kind of black-bone chicken soup stock.
Background technology
As everyone knows, the nutritive value of black-bone chicken is very high, and black-bone chicken soup is no matter be that restaurant or family all are the nourishing foods that people often eat.Nowadays rhythm of life is accelerated, and making black-bone chicken soup wastes time and energy, and can carry fast food so the problem that exists now provides a kind of both being convenient for people to, and can not destroy the black-bone chicken soup stock that its influence is worth.
Summary of the invention
The present invention provides a kind of black-bone chicken soup stock, when both being convenient for people to enjoy black-bone chicken soup, can not influence its nutritional labeling again.
Technical scheme of the present invention is to realize like this.
A kind of black-bone chicken soup stock has black-bone chicken, elegant precious mushroom, matrimony vine, vegetables, salt, chickens' extract, converted starch, soy sauce, ginger juice, pepper powder, hydrolyzed vegetable protein, glucose.
Said black-bone chicken soup stock also has perilla herb oil.
Wherein said material by weight, black-bone chicken 3.5-4.5 part, elegant precious mushroom 9.5-10.5 part, 1 part of vegetables, 1 part of salt, 0.6 part of chickens' extract, 0.7 part of converted starch, 1 part in soy sauce, 0.125 part of ginger juice, 0.013 part of pepper powder, 0.2 part of hydrolyzed vegetable protein, 0.6 part of glucose.
Wherein said perilla herb oil is 0.03 part.
Wherein said material by weight, said black-bone chicken is that 3.5 parts, elegant precious mushroom are 9.5 parts.
Wherein said material by weight, said black-bone chicken is that 4.5 parts, elegant precious mushroom are 10.5 parts.
Wherein said material by weight, black-bone chicken is that 4 parts, elegant precious mushroom are 10 parts and are optimum efficiency.
After all material hybrid process, put it into in-mold molding, to put into again in the freeze tunnel after the snap frozen, vacuum drying was again selected metal detector, x-ray instrument is confirmed to pack behind the no pernicious foreign matter.
Beneficial effect of the present invention is: in the black-bone chicken soup stock, added perilla herb oil, be rich in the a-leukotrienes in the perilla herb oil, belonged to unrighted acid; The DHA that the a-leukotrienes is synthesized is present in cerebral cortex in a large number; In retina and the reproduction cell, impel the outstanding growth of cranial nerve cell, improve memory; The picked-up perilla herb oil can obviously improve the vigor of the superoxide dismutase in the red blood cell, to delaying body aging obvious effect is arranged; Perilla herb oil can obviously suppress the incidence of disease of breast cancer due to the chemical carcinogens DMBA, also can reduce the activity of colon nethike embrane ornithine decarboxylation acid, prevention and suppress the formation of tumour; Help to reduce blood fat, the anticoagulant and thrombolytic that brings high blood pressure down improves cardiovascular and cerebrovascular, and reduces total cholesterol concentration, and angiocardiopathy preventing suppresses the generation of miocardial infarction and cerebral infarction, and the prevention senile dementia recovers eyesight.
Black-bone chicken includes abundant melanin, protein, 18 seed amino acids and 18 kinds of trace elements such as B family vitamin.The content of vitamin E, phosphorus, iron, potassium, sodium all is higher than common chicken, and cholesterol and fat content are but very low to be the high invigorant of nutritive value.
In soup stock, add elegant precious mushroom not only delicious flavour also have the health care of illness prevention and fitness.
The specific embodiment
In order to deepen that understanding of the present invention is made further detailed description below in conjunction with embodiment to the present invention, the following example only is used to explain the present invention, does not constitute the qualification to protection domain of the present invention.
Black-bone chicken soup stock of the present invention comprises the material of following weight: black-bone chicken 3.5-4.5 part, elegant precious mushroom 9.5-10.5 part, 0.03 part of perilla herb oil, 1 part of vegetables, 1 part of salt, 0.6 part of chickens' extract, 0.7 part of converted starch, 1 part in soy sauce, 0.125 part of ginger juice, 0.013 part of pepper powder, 0.2 part of hydrolyzed vegetable protein, 0.6 part of glucose.
Specifically be exemplified below:
Embodiment 1
Black-bone chicken is 3.5g, elegant precious mushroom 9.5g, perilla herb oil 0.03g, vegetables 1g, salt 1g, chickens' extract 0.6g, converted starch 0.7g, soy sauce 1g, ginger juice 0.125g, pepper powder 0.013g, hydrolyzed vegetable protein 0.2g, glucose 0.6g.
Embodiment 2
Black-bone chicken is 4g, elegant precious mushroom 10g, perilla herb oil 0.03g, vegetables 1g, salt 1g, chickens' extract 0.6g, converted starch 0.7g, soy sauce 1g, ginger juice 0.125g, pepper powder 0.013g, hydrolyzed vegetable protein 0.2g, glucose 0.6g.
Embodiment 3
Black-bone chicken 4.5g, elegant precious mushroom 10.5g, perilla herb oil 0.03g, vegetables 1g, salt 1g, chickens' extract 0.6g, converted starch 0.7g, soy sauce 1g, ginger juice 0.125g, pepper powder 0.013g, hydrolyzed vegetable protein 0.2g, glucose 0.6g.
After all material hybrid process, put it into in-mold molding, to put into again in the freeze tunnel after the snap frozen, vacuum drying was again selected metal detector, x-ray instrument is confirmed to pack behind the no pernicious foreign matter.
Perilla herb oil helps to reduce blood fat, and the anticoagulant and thrombolytic that brings high blood pressure down improves cardiovascular and cerebrovascular, and reduces total cholesterol concentration, and angiocardiopathy preventing suppresses the generation of miocardial infarction and cerebral infarction, and the prevention senile dementia recovers eyesight.Black-bone chicken includes abundant protein, 18 seed amino acids and 18 kinds of trace elements such as B family vitamin.Cholesterol and fat content are but very low to be the high invigorant of nutritive value.
Claims (4)
1. black-bone chicken soup stock, it is characterized in that: the black-bone chicken soup stock has black-bone chicken, elegant precious mushroom, matrimony vine, vegetables, salt, chickens' extract, converted starch, soy sauce, ginger juice, pepper powder, hydrolyzed vegetable protein, glucose; Said black-bone chicken soup stock also has perilla herb oil; Wherein said material is by following weight portion group, black-bone chicken 3.5-4.5 part, elegant precious mushroom 9.5-10.5 part, 0.03 part of perilla herb oil, 1 part of vegetables, 1 part of salt, 0.6 part of chickens' extract, 0.7 part of converted starch, 1 part in soy sauce, 0.125 part of ginger juice, 0.013 part of pepper powder, 0.2 part of hydrolyzed vegetable protein, 0.6 part of glucose.
2. according to the said black-bone chicken soup stock of claim 1, it is characterized in that: said black-bone chicken is that 3.5 parts, elegant precious mushroom are 9.5 parts.
3. according to the said black-bone chicken soup stock of claim 1, it is characterized in that: said black-bone chicken is that 4 parts, elegant precious mushroom are 10 parts.
4. according to the said black-bone chicken soup stock of claim 1, it is characterized in that: said black-bone chicken is that 4.5 parts, elegant precious mushroom are 10.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101781211A CN102362681A (en) | 2011-06-29 | 2011-06-29 | Black-bone chicken soup bases |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101781211A CN102362681A (en) | 2011-06-29 | 2011-06-29 | Black-bone chicken soup bases |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102362681A true CN102362681A (en) | 2012-02-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101781211A Pending CN102362681A (en) | 2011-06-29 | 2011-06-29 | Black-bone chicken soup bases |
Country Status (1)
| Country | Link |
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| CN (1) | CN102362681A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509778A (en) * | 2015-09-15 | 2017-03-22 | 哈尔滨灵椿味道食品开发有限公司 | Middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118667A (en) * | 1994-06-03 | 1996-03-20 | 李发荣 | Black-bone chicken Xianggu mushroom nutritive liquor |
| CN1303627A (en) * | 1999-11-22 | 2001-07-18 | 何振红 | Shanzhen blackcock stock |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
| CN101731686A (en) * | 2010-01-05 | 2010-06-16 | 重庆德庄实业（集团）有限公司 | Concentrated soup base and processing technology thereof |
-
2011
- 2011-06-29 CN CN2011101781211A patent/CN102362681A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118667A (en) * | 1994-06-03 | 1996-03-20 | 李发荣 | Black-bone chicken Xianggu mushroom nutritive liquor |
| CN1303627A (en) * | 1999-11-22 | 2001-07-18 | 何振红 | Shanzhen blackcock stock |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
| CN101731686A (en) * | 2010-01-05 | 2010-06-16 | 重庆德庄实业（集团）有限公司 | Concentrated soup base and processing technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509778A (en) * | 2015-09-15 | 2017-03-22 | 哈尔滨灵椿味道食品开发有限公司 | Middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and preparation method thereof |
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Application publication date: 20120229 |