CN104055169A - Chicken clear soup and preparation method thereof - Google Patents
Chicken clear soup and preparation method thereof Download PDFInfo
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- CN104055169A CN104055169A CN201410203961.2A CN201410203961A CN104055169A CN 104055169 A CN104055169 A CN 104055169A CN 201410203961 A CN201410203961 A CN 201410203961A CN 104055169 A CN104055169 A CN 104055169A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 90
- 235000014347 soups Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000002689 soil Substances 0.000 claims description 13
- 241000234314 Zingiber Species 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 235000020097 white wine Nutrition 0.000 claims description 11
- 238000005202 decontamination Methods 0.000 claims description 6
- 230000003588 decontaminative effect Effects 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000004383 yellowing Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000003307 slaughter Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 3
- 239000004519 grease Substances 0.000 abstract 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 3
- 229910052785 arsenic Inorganic materials 0.000 description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 3
- 229910052804 chromium Inorganic materials 0.000 description 3
- 239000011651 chromium Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000008236 heating water Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 3
- 229910052753 mercury Inorganic materials 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241001113283 Respirovirus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000621 bronchi Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- 230000033764 rhythmic process Effects 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a nutrient and healthcare chicken soup food, and in particular relates to chicken clear soup and a preparation method thereof. The preparation method comprises the following steps: selecting, slaughtering, cleaning and blanching a high-quality chicken for later use; dicing the processed chicken and slowly stirring and frying in a pot above slow fire, adding salt in the process of stirring and frying, adding sliced ginger, anise and white spirit after oil comes out from the chicken and continuing to stir and fry; adding hot water and fresh milk after chicken skin becomes yellow, boiling above slow fire, separating chicken grease on the surface of the chicken soup by virtue of a spiral accelerating separating device, adding vinegar in the soup, and boiling above slow fire; filtering the boiled soup and removing impurities, packaging and sterilizing the soup by virtue of a vacuum bag and boxing. The chicken clear soup disclosed by the invention, which is free from any additive and Chinese herbal medicine, reserves original taste of the chicken soup; moreover, by effectively separating the chicken grease, the chicken soup is clear and is not greasy, thus effectively enhancing the market competitiveness of the chicken soup.
Description
Technical field
The present invention relates to a kind of nutrition and health care chicken soup food, especially a kind of native chicken clear soup and preparation method thereof.
Background technology
Chicken soup is as traditional cuisines of the Chinese nation, aromatic flavour not only, the fresh perfume (or spice) of mouthfeel, its health care also can not be despised, before 800 years, just had " chicken soup cures cold " to say, and various soup product are being studied by modern science man, have analyzed after various blenders, finally drawn for flu the really effective viewpoint of chicken soup.Chicken soup can anti-ly be caught a cold, and increases the immunologic function of human body, benefiting qi and nourishing blood.Particularly the special nutrient in old hen soup, can accelerate the blood circulation of bottleneck throat and bronchus film, strengthens mucous secretion, removes in time Respirovirus, the symptoms such as relieving cough, dry throat, laryngalgia.
In < < The Yellow Emperor's Canon of Internal Medicine > >, also point out: " qi-blood disharmony; all kinds of diseases and ailments are to change and give birth to ", the traditional Chinese medical science thinks that health has an important standard, and that is exactly that qi and blood fills and is in harmonious proportion.Qi and blood is sufficient, and can good interaction, and people will be healthy, full of vitality, and complexion might as well.
The preparation method of existing chicken soup has a lot, be generally family manufacture, as with red date or lotus rhizome boundary hen etc., common method is by Adult Hen unhairing, remove internal organ, clean, after stripping and slicing, in pot, adding a small amount of salt fried after 3～5 minutes, put into sand tank, in sand tank, add water, a small amount of quick-fried system of ginger simultaneously, after the water boiling in sand tank, add again the red date system of snuggling up to well-done.But the multiple working procedures such as chicken soup production process is complicated, need to slaughter, clean, batching, boiling could eat, and the time at least needs 2～3 hours, but at the fast society of rhythm of life, the not free and energy of people's chance removes to make nutritious chicken soup.
The chicken soup of prior art, mostly very greasy, other Chinese medicines that it adds and additive have not existed the original taste of chicken soup, and not only endanger the healthy of people adding of additive, also heavy damage the taste of chicken soup, affect the market competitiveness of chicken soup.
Summary of the invention
The object of the invention is the defect for above-mentioned prior art, a kind of native chicken clear soup and preparation method thereof is provided, it adopts the modern times to boil technique and technology, make to leach in chicken soup abundant amino acid, vitamin and calcareous, not only play strengthening the spleen and stomach, tonifying Qi is enriched blood, the effect that helps digestion and cause.
Object of the present invention can be achieved through the following technical solutions:
Native chicken clear soup is to be made by the raw material of following weight ratio: native chicken: 1000g～1500g, ginger splices: 30g～60g, anise: 0.5g～1.2g, salt: 15g～40g, white wine: 0.5g～1.0g, vinegar: 0.6g～1.2g, fresh milk: 10g～20g.
As a further improvement on the present invention, this soil chicken clear soup is to be made by the raw material of following weight ratio: native chicken: 1000g, ginger splices: 30g, anise: 0.5g, salt: 15g, white wine: 0.5g, vinegar: 0.6g, fresh milk: 10g.
The preparation method who the invention also discloses a kind of native chicken clear soup, comprises the following steps:
(1) getting high-quality soil chicken is raw material, is slaughtered, cleans, flies after water standby;
(2) the native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, can put into the salt of above-mentioned recipe ratio in the process stir-frying, chicken is stir-fried ginger splices and the white wine of putting into above-mentioned weight ratio after fuel-displaced before stewing and is continued to stir-fry;
(3), after cock skin yellowing, add as the fresh milk of appropriate hot water and above-mentioned weight ratio, with little fiery infusion 1～2 hour, when soup juice bleaches, to the vinegar that adds above-mentioned weight ratio in soup juice, finally with little fiery infusion 40～60min;
(4) will endure well-done soup juice and filter after decontamination, with vacuum bag, pack;
(5) adopt the water sterilization mode of 121 ℃/30min, after sterilization, be quickly cooled to normal temperature.
As a further improvement on the present invention, described in it, the ratio of native chicken and hot water is 1:2.
As a further improvement on the present invention, also comprise the separation of chicken oil in step described in it (3), it adopts spiral to accelerate separator, and the chicken fat that floats on chicken soup surface is thrown away.
The present invention adopts the modern times to boil technique and technology, make to leach in chicken soup abundant amino acid, vitamin and calcareous, not only play strengthening the spleen and stomach, tonifying Qi is enriched blood, and helps digestion and leads the effect of letting out, and it does not add any additive and Chinese herbal medicine, guaranteed the genuineness of chicken soup, and by effective separated chicken fat, guaranteed the light non-greasy of chicken soup, effectively raised the market competitiveness of chicken soup.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
Native chicken clear soup is to be made by the raw material of following weight ratio: native chicken: 1000g～1500g, ginger splices: 30g～60g, anise: 0.5g～1.2g, salt: 15g～40g, white wine: 0.5g～1.0g, vinegar: 0.6g～1.2g, fresh milk: 10g～20g.
A preparation method for native chicken clear soup, comprises the following steps:
(1) getting high-quality soil chicken is raw material, is slaughtered, cleans, flies after water standby;
(2) the native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, can put into the salt of above-mentioned weight ratio in the process stir-frying, chicken continues to stir-fry after stir-frying ginger splices, anise and the white wine of putting into above-mentioned weight ratio after fuel-displaced before stewing;
(3) after cock skin yellowing, the fresh milk that adds appropriate hot water and above-mentioned weight ratio, with little fiery infusion 1～2 hour, when soup juice bleaches, the chicken fat on chicken soup surface is accelerated to separator with spiral and carry out separation, to the vinegar that adds above-mentioned weight ratio in soup juice, finally with little fiery infusion 40～60min;
(4) will endure well-done soup juice and filter after decontamination, with vacuum bag, pack;
(5) adopt the water sterilization mode of 121 ℃/30min, after sterilization, be quickly cooled to normal temperature.
Embodiment 1
Getting high-quality soil chicken 1000g is raw material, is slaughtered, cleans, flies after water standby; The native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, in the process stir-frying, can put into salt 15g, chicken continues to stir-fry after stir-frying before stewing and putting into ginger splices 30g, anistree 0.5g and white wine 0.5g after fuel-displaced; After cock skin yellowing, heating water 2000g and fresh milk 10g, with little fiery infusion 1 hour, when soup juice bleaches, accelerate separator by the chicken fat on chicken soup surface with spiral and carry out separation, adds vinegar 0.6g, finally with little fiery infusion 40 in soup juice; To endure well-done soup juice and filter after decontamination, with vacuum bag, pack; The water sterilization mode that adopts 121 ℃/30min, is quickly cooled to normal temperature after sterilization.
Table 1 is the organoleptic indicator of the present embodiment 1, and table 2 is the physical and chemical indexes of the present embodiment 1:
| Project | Index |
| Color and luster | Milky |
| Fragrance | Mellow chicken soup fragrance |
| Outward appearance | Local soil nature true qualities |
| Impurity | Without the visible impurity of naked eyes |
Table 1
| Project | Index |
| Solidfied material | Be not less than 25% of net weight |
| Protein (%) >= | 20 (solid contents) |
| Total fat (%) >= | 8 |
| Moisture (%)≤ | 75 |
| Food additives | Nothing |
| Inorganic arsenic/(mg/kg) | 0.05 |
| Plumbous (Pb)/(mg/kg) | 0.5 |
| Zinc (Zn)/(mg/kg) | 100 |
| Chromium (CD)/(mg/kg) | 0.1 |
| Tin (Sn)/(mh/kg) | 100 |
| Mercury (Hg)/(mg/kg) | 0.5 |
Table 2
Embodiment 2
Getting high-quality soil chicken 1000g is raw material, is slaughtered, cleans, flies after water standby; The native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, in the process stir-frying, can put into salt 40g, chicken continues to stir-fry after stir-frying before stewing and putting into ginger splices 60g, anistree 1.2g and white wine 1.0g after fuel-displaced; After cock skin yellowing, heating water 2000g and fresh milk 20g, with little fiery infusion 2 hours, when soup juice bleaches, accelerate separator by the chicken fat on chicken soup surface with spiral and carry out separation, adds vinegar 1.2g, finally with little fiery infusion 60min in soup juice; To endure well-done soup juice and filter after decontamination, with vacuum bag, pack; The water sterilization mode that adopts 121 ℃/30min, is quickly cooled to normal temperature after sterilization.
Table 3 is the organoleptic indicator of the present embodiment 2, and table 4 is the physical and chemical indexes of the present embodiment 2:
| Project | Index |
| Color and luster | Milky |
| Fragrance | Mellow chicken soup fragrance |
| Outward appearance | Local soil nature true qualities |
| Impurity | Without the visible impurity of naked eyes |
Table 3
| Project | Index |
| Solidfied material | Be not less than 25% of net weight |
| Protein (%) >= | 23 (solid contents) |
| Total fat (%) >= | 10 |
| Moisture (%)≤ | 78 |
| Food additives | Nothing |
| Inorganic arsenic/(mg/kg) | 0.08 |
| Plumbous (Pb)/(mg/kg) | 0.8 |
| Zinc (Zn)/(mg/kg) | 120 |
| Chromium (CD)/(mg/kg) | 0.15 |
| Tin (Sn)/(mh/kg) | 120 |
| Mercury (Hg)/(mg/kg) | 0.6 |
Table 4
Embodiment 3
Getting high-quality soil chicken 1000g is raw material, is slaughtered, cleans, flies after water standby; The native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, in the process stir-frying, can put into salt 30g, chicken continues to stir-fry after stir-frying before stewing and putting into ginger splices 50g, anistree 0.8g and white wine 0.9g after fuel-displaced; After cock skin yellowing, heating water 2000g and fresh milk 12g, with little fiery infusion 1.5 hours, when soup juice bleaches, accelerate separator by the chicken fat on chicken soup surface with spiral and carry out separation, adds vinegar 1.0g, finally with little fiery infusion 50 in soup juice; To endure well-done soup juice and filter after decontamination, with vacuum bag, pack; The water sterilization mode that adopts 121 ℃/30min, is quickly cooled to normal temperature after sterilization.
Table 5 is the organoleptic indicator of the present embodiment 3, and table 6 is the physical and chemical indexes of the present embodiment 3:
| Project | Index |
| Color and luster | Milky |
| Fragrance | Mellow chicken soup fragrance |
| Outward appearance | Local soil nature true qualities |
| Impurity | Without the visible impurity of naked eyes |
Table 5
| Project | Index |
| Solidfied material | Be not less than 25% of net weight |
| Protein (%) >= | 20 (solid contents) |
| Total fat (%) >= | 6.5 |
| Moisture (%)≤ | 70 |
| Food additives | Nothing |
| Inorganic arsenic/(mg/kg) | 0.03 |
| Plumbous (Pb)/(mg/kg) | 0.45 |
| Zinc (Zn)/(mg/kg) | 75 |
| Chromium (CD)/(mg/kg) | 0.08 |
| Tin (Sn)/(mh/kg) | 95 |
| Mercury (Hg)/(mg/kg) | 04 |
Table 6
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technology people of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. a native chicken clear soup, is characterized in that: this soil chicken clear soup is to be made by the raw material of following weight ratio: native chicken: 1000g ~ 1500g, ginger splices: 30g ~ 60g, anistree: 0.5g ~ 1.2g, salt: 15g ~ 40g, white wine: 0.5g ~ 1.0g, vinegar: 0.6g ~ 1.2g, fresh milk: 10g ~ 20g.
2. a kind of native chicken clear soup according to claim 1, is characterized in that: this soil chicken clear soup is to be made by the raw material of following weight ratio: native chicken: 1000g, ginger splices: 30g, anise: 0.5g, salt: 15g, white wine: 0.5g, vinegar: 0.6g, fresh milk: 10g.
3. the preparation method of a kind of native chicken clear soup according to claim 1, is characterized in that: the preparation method of this soil chicken clear soup comprises the following steps:
(1) getting high-quality soil chicken is raw material, is slaughtered, cleans, flies after water standby;
(2) the native chicken of handling well is cut to fritter and put into the little fire of pot and slowly stir-fry, can put into the salt of above-mentioned recipe ratio in the process stir-frying, chicken is stir-fried ginger splices and the white wine of putting into above-mentioned weight ratio after fuel-displaced before stewing and is continued to stir-fry;
(3) after cock skin yellowing, add as the fresh milk of appropriate hot water and above-mentioned weight ratio, with little fiery infusion 1 ~ 2 hour, when soup juice bleaches, to the vinegar and the anise that add above-mentioned weight ratio in soup juice, finally use little fiery infusion 40 ~ 60min;
(4) will endure well-done soup juice and filter after decontamination, with vacuum bag, pack;
(5) adopt the water sterilization mode of 121 ℃/30min, after sterilization, be quickly cooled to normal temperature.
4. according to claim 1 or a kind of native chicken clear soup claimed in claim 2, it is characterized in that: the ratio of described native chicken and hot water is 1:2.
5. the preparation method of a kind of native chicken clear soup according to claim 3, is characterized in that: in described step (3), also comprise the separation of chicken oil, it adopts spiral to accelerate separator, and the chicken fat that floats on chicken soup surface is thrown away.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410203961.2A CN104055169A (en) | 2014-05-13 | 2014-05-13 | Chicken clear soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410203961.2A CN104055169A (en) | 2014-05-13 | 2014-05-13 | Chicken clear soup and preparation method thereof |
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| CN104055169A true CN104055169A (en) | 2014-09-24 |
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| CN201410203961.2A Pending CN104055169A (en) | 2014-05-13 | 2014-05-13 | Chicken clear soup and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876523A (en) * | 2014-12-23 | 2016-08-24 | 杨春梅 | Health preserving soup and preparation thereof |
| CN106360280A (en) * | 2016-08-27 | 2017-02-01 | 梁伟池 | Steamed rice in clay pot having dietary therapy effects and preparation method thereof |
| CN110839852A (en) * | 2019-12-05 | 2020-02-28 | 朱映融 | Preparation method of concentrated chicken soup |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150879A (en) * | 2011-01-07 | 2011-08-17 | 方贤平 | Mushroom chicken hot pepper making method |
| CN103156238A (en) * | 2013-03-06 | 2013-06-19 | 安徽林苑农副食品有限公司 | Packed native chicken soup production technology |
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2014
- 2014-05-13 CN CN201410203961.2A patent/CN104055169A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150879A (en) * | 2011-01-07 | 2011-08-17 | 方贤平 | Mushroom chicken hot pepper making method |
| CN103156238A (en) * | 2013-03-06 | 2013-06-19 | 安徽林苑农副食品有限公司 | Packed native chicken soup production technology |
Non-Patent Citations (1)
| Title |
|---|
| 张恕玉 等: "《最营养的家常汤煲》", 31 January 2013, 青岛出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876523A (en) * | 2014-12-23 | 2016-08-24 | 杨春梅 | Health preserving soup and preparation thereof |
| CN106360280A (en) * | 2016-08-27 | 2017-02-01 | 梁伟池 | Steamed rice in clay pot having dietary therapy effects and preparation method thereof |
| CN110839852A (en) * | 2019-12-05 | 2020-02-28 | 朱映融 | Preparation method of concentrated chicken soup |
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Application publication date: 20140924 |