CN104095264A - Walnut chicken soup and preparation method thereof - Google Patents
Walnut chicken soup and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to walnut chicken soup and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning radix astragali, rhizoma polygonati, American ginseng and Chinese wolfberry to be made into an auxiliary material packet for use; then, selecting and slaughtering a healthy free-range chicken, removing hair of the chicken, eviscerating the chicken, and blanching the chicken for use; subsequently, putting the free-range chicken which is pretreated and the auxiliary material packet into a pot, boiling the free-range chicken with intense fire, keeping a slightly boiling state for 2 hours, adding scallions, ginger slices, star aniseeds and walnut kernels after the free-range chicken is boiled for 1 hour, and adding salt half an hour before ending; then, taking out the auxiliary material packet and the free-range chicken, filtering impurities, and cooling the chicken soup; and using a manner of killing bacteria with water of 110 DEG C for 30 minutes, and after the bacteria are killed, quickly cooling the chicken soup to a normal atmospheric temperature. The chicken soup produced by the method disclosed by the invention can have the efficacies of fortifying the spleen, harmonizing the stomach, invigorating vital energy, replenishing blood, helping digestion and resolving stagnation, the walnut kernels which are added into the chicken soup enable the mouth feel of the chicken soup to be smoother, the defect of the single taste of the chicken soup in current markets is overcome, and at the same time, the chicken soup is quite convenient to drink and carry, so that the living of people is convenient, and the living quality of the people is improved.
Description
Technical field
The present invention relates to a kind of nutrition and health care chicken soup food, especially a kind of walnut chicken 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.
Walnut, claims again English walnut, is juglandaceae plant.Walnut kernel contains abundant nutrient, and every hectogram contains 15～20 grams, protein, 60～70 grams, fat, 10 grams, carbohydrate; And various trace elements and the mineral matter such as the calcium that contains needed by human, phosphorus, iron, and the multivitamin such as carrotene, riboflavin.In walnut, fatty main component is linoleic acid glyceride, not only can not make cholesterol raise after food, can also reduce the absorption of enteron aisle to cholesterol, therefore, can be used as hypertension, arteriosclerotic's invigorant.In addition, these greases also can be supplied with the needs of brain matrix.Trace element zinc and manganese contained in walnut are important component pituitary, and normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect.
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.
Therefore, in order to meet people's daily life for the demand of health food, produce a kind of instant, delicious flavour, nutritious chicken soup are the blank of prior art.
Summary of the invention
The object of the invention is the defect for above-mentioned prior art, a kind of walnut chicken 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, and supplementary the elderly's nutriment and calcareous absorption, reach the object of promoting longevity.
Object of the present invention can be achieved through the following technical solutions:
A kind of walnut chicken soup, this walnut chicken soup is to be made by the raw material of following weight ratio: chicken: 1000g ~ 1500g, Huang Shi: 5g ~ 15g, sealwort: 2.5g ~ 5g, American Ginseng: 3g ~ 6g, matrimony vine: 5g ~ 10g, green onion: 30g ~ 50g, ginger splices: 30g ~ 60g, anise: 0.5g ~ 1.2g, salt: 15g ~ 40g, walnut kernel: 8g ~ 15g.
As a further improvement on the present invention, this walnut chicken soup is to be made by the raw material of following weight ratio: chicken: 1000g, and Huang Shi: 5g, sealwort: 2.5, American Ginseng: 3g, matrimony vine: 5g, green onion: 30g, ginger splices: 30g, anise: 0.5g, salt: 20g, walnut kernel: 8g.
Another object of the present invention is also to provide a kind of preparation method of walnut chicken soup, comprises the following steps:
(1) it is standby that Huang Shi, sealwort, American Ginseng and the matrimony vine configuring according to the above ratio made accessory package after cleaning;
(2) pretreatment: by the healthy adult chicken of selecting slaughter, shed, clean thorax, fly after water standby;
(3) boiling: chicken and accessory package that pretreatment is good are put into tank, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil the green onion, ginger splices, walnut kernel and the anise that within 1 hour, add aforementioned proportion preparation, end added the salt of aforementioned proportion configuration before half an hour;
(4) feeding: take out ingredient bags and chicken, filtered after impurity, and carried out cooling to chicken soup;
(5) packing: can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing.
(6) sterilization: adopt the water sterilization mode of 110 ℃/30 minutes, be quickly cooled to normal temperature after sterilization.
As a further improvement on the present invention, described in it, walnut kernel adopts hickory kernel.
The Radix Astragali is the length of tonic, is mainly tonifying Qi, and the traditional Chinese medical science says that gas and blood have individual Dialectic Relationship, qi being the governor of blood, blood being the material foundation of QI, after the Radix Astragali was joined, then is equipped with sealwort, has not only played the effect that tonifying Qi is enriched blood, but also can play boosting qi and nourishing yin, invigorating the spleen, the function of moistening lung.
The function of American Ginseng, same Radix Codonopsis, ginseng are substantially similar, but the property of American Ginseng is cooler, and the fruit of Chinese wolfberry is temperature partially, and this two tastes medicine using medicines of both cold and hot natures simultaneously, can play tonifying Qi, the effect of enriching blood.
Walnut kernel contains abundant nutrient, and every hectogram contains 15～20 grams, protein, 60～70 grams, fat, 10 grams, carbohydrate; And various trace elements and the mineral matter such as the calcium that contains needed by human, phosphorus, iron, and the multivitamin such as carrotene, riboflavin.In walnut, fatty main component is linoleic acid glyceride, not only can not make cholesterol raise after food, can also reduce the absorption of enteron aisle to cholesterol, therefore, can be used as hypertension, arteriosclerotic's invigorant.In addition, these greases also can be supplied with the needs of brain matrix.Trace element zinc and manganese contained in walnut are important component pituitary, and normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect
Matrimony vine: its property is sweet, flat.Return liver, kidney channel.For nourishing liver and kidney, benefiting shrewd head.For tired essence, lose, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is not clear.The fruit of Chinese wolfberry all has humidification to specificity, non-specific immune function, also has immunoregulation effect; There are antitumor, anti-oxidant, anti-aging effects; Protect the liver and lipotropic effect.
The chicken soup that the present invention produces can not only play strengthening the spleen and stomach, tonifying Qi is enriched blood, the effect of promoting digestion, the walnut kernel of its interpolation, make better smooth of the mouthfeel of chicken soup, solved the single defect of chicken soup taste on Vehicles Collected from Market, it is edible and carry all very convenient simultaneously, facilitate people's life, improved people's quality of life.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
Walnut chicken soup of the present invention, to make chicken by the raw material of following weight ratio: 1000g ~ 1500g, Huang Shi: 5g ~ 15g, sealwort: 2.5g ~ 5g, American Ginseng: 3g ~ 6g, matrimony vine: 5g ~ 10g, green onion: 30g ~ 50g, ginger splices: 30g ~ 60g, anise: 0.5g ~ 1.2g, salt: 15g ~ 40g, walnut kernel: 8g ~ 15g.
The preparation method of walnut chicken soup is as follows: select Huang Shi: 5g ~ 15g, sealwort: 2.5g ~ 5g, American Ginseng: 3g ~ 6g and matrimony vine: 5g ~ 10g, makes accessory package after cleaning standby; Then the health soil chicken of selecting is slaughtered, sheds, clean thorax, fly after water standby; Subsequently good native chicken 1000g and the accessory package of pretreatment put into tank, add pure water 2000g, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil and within 1 hour, add green onion 30g ~ 50g, ginger splices 30g ~ 60g, anistree 0.5g ~ 1.2g and walnut kernel: 8g ~ 15g, finish to add salt 15g ~ 40g before half an hour; Then take out ingredient bags and native chicken, filtered after impurity, and carry out cooling to chicken soup; Can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing; Adopt the water sterilization mode of 110 ℃/30 minutes, after sterilization, be quickly cooled to normal temperature.
Embodiment 1
After selecting Huang Shi 5g, sealwort 2.5g, American Ginseng 3g and matrimony vine 5g to clean, make accessory package standby; Then the health soil chicken of selecting is slaughtered, sheds, clean thorax, fly after water standby; Subsequently good native chicken 1000g and the accessory package of pretreatment put into tank, add pure water 2000g, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil and within 1 hour, add green onion 30g, ginger splices 30g, anistree 0.5g walnut kernel 8g, finish to add salt 15g before half an hour; Then take out ingredient bags and native chicken, filtered after impurity, and carry out cooling to chicken soup; Can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing; Adopt the water sterilization mode of 110 ℃/30 minutes, after sterilization, be quickly cooled to normal temperature; By the canned walnut chicken soup vanning after sterilization, make after the assay was approved walnut chicken soup of the present invention.
Embodiment 2
After selecting Huang Shi 15g, sealwort 5g, American Ginseng 6g and matrimony vine 10g to clean, make accessory package standby; Then the health soil chicken of selecting is slaughtered, sheds, clean thorax, fly after water standby; Subsequently good native chicken 1000g and the accessory package of pretreatment put into tank, add pure water 2000g, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil and within 1 hour, add green onion 50g, ginger splices 60g, anistree 1.2g and walnut kernel 10g, finish to add salt 40g before half an hour; Then take out ingredient bags and native chicken, filtered after impurity, and carry out cooling to chicken soup; Can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing; Adopt the water sterilization mode of 110 ℃/30 minutes, after sterilization, be quickly cooled to normal temperature; By the canned walnut chicken soup vanning after sterilization, make after the assay was approved walnut chicken soup of the present invention.
Embodiment 3
After selecting Huang Shi 10g, sealwort 3g, American Ginseng 3.5g and matrimony vine 6.5g to clean, make accessory package standby; Then the health soil chicken of selecting is slaughtered, sheds, clean thorax, fly after water standby; Subsequently good native chicken 1000g and the accessory package of pretreatment put into tank, add pure water 2000g, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil and within 1 hour, add green onion 40g, ginger splices 40g, anistree 0.8g and walnut kernel 12g, finish to add salt 25g before half an hour; Then take out ingredient bags and native chicken, filtered after impurity, and carry out cooling to chicken soup; Can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing; Adopt the water sterilization mode of 110 ℃/30 minutes, after sterilization, be quickly cooled to normal temperature.By the canned walnut chicken soup vanning after sterilization, make after the assay was approved walnut chicken soup of the present invention.
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 (4)
1. a walnut chicken soup, it is characterized in that: this walnut chicken soup is to be made by the raw material of following weight ratio: chicken: 1000g～1500g, Huang Shi: 5g～15g, sealwort: 2.5g～5g, American Ginseng: 3g～6g, matrimony vine: 5g～10g, green onion: 30g～50g, ginger splices: 30g～60g, anise: 0.5g～1.2g, salt: 15g～40g, walnut kernel: 8g～15g.
2. a kind of walnut chicken soup according to claim 1, it is characterized in that: this walnut chicken soup is to be made by the raw material of following weight ratio: chicken: 1000g, Huang Shi: 5g, sealwort: 2.5, American Ginseng: 3g, matrimony vine: 5g, green onion: 30g, ginger splices: 30g, anise: 0.5g, salt: 20g, walnut kernel: 8g.
3. the preparation method of a kind of walnut chicken soup according to claim 1, is characterized in that: the preparation method of this walnut chicken soup comprises the following steps:
(1) it is standby that Huang Shi, sealwort, American Ginseng and the matrimony vine configuring according to the above ratio made accessory package after cleaning;
(2) pretreatment: by the healthy adult chicken of selecting slaughter, shed, clean thorax, fly after water standby;
(3) boiling: chicken and accessory package that pretreatment is good are put into tank, with big fire, boil, micro-boiling keeps 2 hours, fully extract nutriment and flavor substance, wherein boil the green onion, ginger splices, walnut kernel and the anise that within 1 hour, add aforementioned proportion preparation, end added the salt of aforementioned proportion configuration before half an hour;
(4) feeding: take out ingredient bags and chicken, filtered after impurity, and carried out cooling to chicken soup;
(5) packing: can take the packing of two kinds of forms, a kind of is that flexible package or can are filling; A kind of for utilize marmite filling and sealing.
(6) sterilization: adopt the water sterilization mode of 110 ℃/30 minutes, be quickly cooled to normal temperature after sterilization.
4. according to arbitrary described a kind of walnut chicken soup of claim 1～3 and preparation method thereof, it is characterized in that: described walnut kernel adopts hickory kernel.
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Application publication date: 20141015 |