CN105077406A - 一种陈皮沙参鸡汤煲 - Google Patents
一种陈皮沙参鸡汤煲 Download PDFInfo
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- CN105077406A CN105077406A CN201510611769.1A CN201510611769A CN105077406A CN 105077406 A CN105077406 A CN 105077406A CN 201510611769 A CN201510611769 A CN 201510611769A CN 105077406 A CN105077406 A CN 105077406A
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- parts
- chicken soup
- orange peel
- dried orange
- chicken
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 31
- 235000014347 soups Nutrition 0.000 title claims abstract description 16
- 241001633583 Adenophora Species 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 241001412627 Adenophora liliifolia Species 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 4
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000009466 transformation Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
本发明一种陈皮沙参鸡汤煲,属于药膳技术领域;本发明克服现有技术的不足,所要解决的技术问题是提供一种陈皮沙参鸡汤煲;为解决上述技术问题,本发明所采用的技术方案为:一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹5-15份,老鸡450-550份,鲜淮山180-220份,瘦猪肉80-110份,陈皮3-6份,蜜枣3-6份;本发明具有强健脾胃,强化五谷运化之功,营卫补益气血的功效,达到健脾补气,益气强肾的作用。
Description
技术领域
本发明一种陈皮沙参鸡汤煲,属于药膳技术领域。
背景技术
现代科学认为鸡的营养物质大部分为蛋白质和脂肪,吃多了会导致身体肥胖。鸡肉中欠缺钙、铁、胡萝卜素、硫胺素、核黄素、尼克酸以及各种维生素和粗纤维,长期食用易导致身体亚健康。鸡肉食用过量对人体,尤其是老年人、女性的健康有重大影响。
然而鸡肉本身又是不可或缺的食材,也是许多中华美食的重要原材料,如何健康的食用鸡肉是而今烹饪师需要重视的课题之一。
发明内容
本发明克服现有技术的不足,所要解决的技术问题是提供一种陈皮沙参鸡汤煲。
为解决上述技术问题,本发明所采用的技术方案为:一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹5-15份,老鸡450-550份,鲜淮山180-220份,瘦猪肉80-110份,陈皮3-6份,蜜枣3-6份。
作为优选的一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:沙参10份,玉竹10份,老鸡500份,鲜淮山200份,瘦猪肉100份,陈皮5份,蜜枣5份。
将上述原料按质量份配比称量后,洗净,淮山猪肉切丁,向锅中加水烧开,将洗净的原料加入沸水中,熬煮30分钟,加入适当食盐调味即可。
本发明具有强健脾胃,强化五谷运化之功,营卫补益气血的功效,达到健脾补气,益气强肾的作用。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹15份,老鸡550份,鲜淮山220份,瘦猪肉110份,陈皮6份,蜜枣6份。
实施例2
一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹8份,老鸡4808份,鲜淮山190份,瘦猪肉90份,陈皮4份,蜜枣4份。
实施例3
一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹5份,老鸡450份,鲜淮山180份,瘦猪肉80份,陈皮3份,蜜枣3份。
实施例4
一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:玉竹8份,老鸡550份,鲜淮山220份,瘦猪肉80份,陈皮6份,蜜枣6份。
实施例5
一种陈皮沙参鸡汤煲,所用食材由以下质量份配比的原料组成:沙参10份,玉竹10份,老鸡500份,鲜淮山200份,瘦猪肉100份,陈皮5份,蜜枣5份。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (2)
1.一种陈皮沙参鸡汤煲,其特征在于所用食材由以下质量份配比的原料组成:沙参5-15份,玉竹5-15份,老鸡450-550份,鲜淮山180-220份,瘦猪肉80-110份,陈皮3-6份,蜜枣3-6份。
2.根据权利要求1所述的一种陈皮沙参鸡汤煲,其特征在于所用食材由以下质量份配比的原料组成:沙参10份,玉竹10份,老鸡500份,鲜淮山200份,瘦猪肉100份,陈皮5份,蜜枣5份。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109043363A (zh) * | 2018-08-20 | 2018-12-21 | 黄裕海 | 一种清补凉炖老鸡的制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101822396A (zh) * | 2009-12-22 | 2010-09-08 | 安徽宝迪肉类食品有限公司 | 茯苓乌鸡汤及其制作工艺 |
-
2015
- 2015-09-24 CN CN201510611769.1A patent/CN105077406A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101822396A (zh) * | 2009-12-22 | 2010-09-08 | 安徽宝迪肉类食品有限公司 | 茯苓乌鸡汤及其制作工艺 |
Non-Patent Citations (1)
Title |
---|
贝太厨房: "沙参玉竹鲜淮山煲老鸡", 《HTTP://WWW.BEITAICHUFANG.COM/RECIPE/15803/》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109043363A (zh) * | 2018-08-20 | 2018-12-21 | 黄裕海 | 一种清补凉炖老鸡的制备方法 |
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