CN106616728A - Preparation method of coconut chicken soup - Google Patents
Preparation method of coconut chicken soup Download PDFInfo
- Publication number
- CN106616728A CN106616728A CN201610980103.8A CN201610980103A CN106616728A CN 106616728 A CN106616728 A CN 106616728A CN 201610980103 A CN201610980103 A CN 201610980103A CN 106616728 A CN106616728 A CN 106616728A
- Authority
- CN
- China
- Prior art keywords
- coconut
- preparation
- chicken soup
- water
- chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 96
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 88
- 235000014347 soups Nutrition 0.000 title claims abstract description 43
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241000411851 herbal medicine Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000010903 husk Substances 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 241000737241 Cocos Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 235000020415 coconut juice Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000004224 protection Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010003591 Ataxia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
The invention discloses a preparation method of coconut chicken soup. The preparation method of the coconut chicken soup disclosed by the invention comprises the following steps: taking coconuts, chicken with bones, water, gingers, baijiu, edible salt and Chinese herbal medicines as main raw materials; and performing rational processes, so that the multiple purposes, namely preparing instant cooked food, improving taste and realizing value-added health-caring, are achieved. The preparation method adopted by the invention is simple and easy to implement, so that the preparation method is suitable for mass production. The coconuts are utilized as a raw material of the coconut chicken soup as well as a container; moreover, the nutrition of the coconut flesh is integrated into the soup and the Chinese herbal medicines are combined, so that the prepared coconut chicken soup has unique characteristics and delicious taste. The coconut chicken soup has unique aroma of the coconuts, and is high in nutritional and health values.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of preparation method of coconut chicken soup.
Background technology
With the continuous development of society, various eating and drinking establishment also occur like the mushrooms after rain, most eating and drinking establishment
The fast food of some set meal classes will be released, wherein soup is exactly that one kind therein is supporting, but the soup class that these eating and drinking establishment release compares
Commonly, do not have characteristic, health-caring function shortcoming is not enough to customer's attraction, and is not suitable for producing in enormous quantities.
Coconut meat contains a large amount of protein, fructose, glucose, sucrose, fat, Cobastab1, vitamin E, vitamin C, potassium,
Calcium, magnesium etc..Coconut meat color is white as a jade, and fragrance cunning is crisp, and oil content is enriched.The preparation method of chicken soup is varied, but is made using coconut
For dispensing while as vessel show unique characteristics soup class processing yet there are no sale.
The content of the invention
Present invention aim to address the problems referred to above, there is provided a kind of preparation method of coconut chicken soup.
The present invention is accomplished by：
A kind of preparation method of coconut chicken soup, comprises the following steps：
(1) the tangible base of fruit end of the coconut fruit for removing coconut palm clothing is cut the round mouth of a diameter 5-7cm, formed ball-type coconut bowls and
Coconut husk lid, coconut water therein is poured out；
（2）Select the chicken block with bone to put in coconut bowls, addition water, ginger, white wine, salt cover coconut husk lid, 0
It is quiet at～4 DEG C to salt down 12 hours；
(3) take Chinese medicine to clean, add 2 times of water, digester is boiled, stop when moisture is reduced to 2/3 for former addition in pot
Only boil, soup stock is obtained；
(4) Chinese medicine soup stock is put in coconut bowls, addition water covers coconut husk lid up to stopping adding from the rim of a bowl 8-15mm,
Put steam cooker boiling 70-85min into；
(5) by step（4）Coconut bowls take out, remove coconut husk lid, you can edible.
Preferably, parts by weight of the raw material as needed for each coconut：It is band bone chicken 80-90 part, ginger 3-8 parts, white
Wine 2-5 parts, salt 10-18 parts and Chinese herbal medicine 5-8 parts.
Preferably, the raw material also includes water, and the parts by weight of water press step（4）Addition depending on.
Preferably, the Chinese herbal medicine is made up of following part by weight：Radix Angelicae Sinensis 20-28%, cassia twig 18-25%, Radix Codonopsis 18-25%,
Astragali 15-20%, balance of red date.
Using Chinese herbal medicine be pot chicken soup first-selection, be one of source of chicken soup health care：
Radix Angelicae Sinensis has a benefiting blood and regulating blood circulation, menstruction regulating and pain relieving, the effect of moisturize laxation, anticancer, anti-ageing anti-old, immunity；
Cassia twig nature and flavor acrid, sweet, warm, enter lung, the heart, bladder warp, are to cure mainly the conventional drugs for dispelling internal cold of interior cold, with complement sun, promoting blood circulation,
The effect of warming spleen and stomach；
Radix Codonopsis has a tonifying middle-Jiao and Qi, strengthening spleen and tonifying lung, strengthen immunity, expansion of blood vessels, step-down, improves microcirculation, strengthens hematopoiesis work(
The effects such as energy；
Astragali has invigorating qi for strengthening superficies, profit water detumescence, pus draining and toxin expelling, myogenic, strengthens body's immunity, liver protection, diuresis, anti-ageing
Always, the effect such as resisting stress；
Red date is sweet, warm in nature, energy tonifying middle-Jiao and Qi, nourishes blood and promotes the production of body fluid, for treating diseases such as " insufficiency of the spleen weak, anorexia and loose stool, deficiency of qi and blood "
Disease, with treat in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia become thin, nourishing the liver anti-cancer work(
Energy.
Preferably, the step（4）Boiling is divided into two stages：Steam cooker is warming up to 125-140 by the first stage
DEG C, keep 20-30min, second stage that steam cooker temperature is down to into 80-95 DEG C, boiling complete remaining time.First stage adopts
It is rapid to soften coconut meat and Chicken Tissues with the boiling mode of high temperature, cocounut oil and nutrient are discharged, it is the boiling of second stage
Create conditions；Second stage is slowly boiled chicken and each raw material to soft rotten using the boiling mode of low temperature, is not destroying each raw material
Nutrition is penetrated in soup while nutrition, cooking effect is reached most preferably.
Preferably, the coconut husk lid caping of the incision is with diameter greater than base diameter.This structure can make coconut husk lid stable
Being mounted on coconut husk to subside, and improve the cooking effect of coconut chicken soup.
The invention has the beneficial effects as follows：The preparation method of the employing of the present invention is simple, suitable a large amount of productions, employing
Coconut, as the vessel of soup, the nutrition of coconut meat and cocounut oil is incorporated in soup, and in passing through while as coconut chicken soup raw material
The cooperation of herbal medicine, the coconut chicken soup of preparation shows unique characteristics, delicious flavour, with the distinctive fragrance of coconut, nutrition and health value
It is high.
Specific embodiment
Below by the preferred embodiments of the present invention, the present invention is described in further detail.But the protection of the present invention is not
Mean to be limited only to following examples：
Embodiment 1
A kind of preparation method of coconut chicken soup, comprises the following steps：
(1) the tangible base of fruit end of the coconut fruit for removing coconut palm clothing is cut the round mouth of a diameter 6cm, ball-type coconut bowls and coconut palm is formed
Cap, coconut water therein is poured out；
（2）Select the chicken block with bone to put in coconut bowls, addition water, ginger, white wine, salt cover coconut husk lid, 2
It is quiet at DEG C to salt down 12 hours；
(3) take Chinese medicine to clean, add 2 times of water, digester is boiled, stop when moisture is reduced to 2/3 for former addition in pot
Only boil, soup stock is obtained；
(4) Chinese medicine soup stock is put in coconut bowls, addition water covers coconut husk lid up to stopping adding from the rim of a bowl 12mm, puts
Enter steam cooker boiling in two stages：Steam cooker is warming up to 130 DEG C by the first stage, keeps 25min, second stage
Steam cooker temperature is down to into 80-95 DEG C, 50min is kept；
(5) by step（4）Coconut bowls take out, remove coconut husk lid, you can edible.
Parts by weight of the raw material as needed for each coconut：85 parts of band bone chicken, 5 parts of ginger, 3 parts of white wine, salt 14
6 parts of part and Chinese herbal medicine.
The raw material also includes water, and the parts by weight of water press step（4）Addition depending on.
The Chinese herbal medicine is made up of following part by weight：It is Radix Angelicae Sinensis 24%, cassia twig 22%, Radix Codonopsis 22%, astragali 18%, balance of red
Jujube.
The coconut husk lid caping of the incision is with diameter greater than base diameter.
Embodiment 2
A kind of preparation method of coconut chicken soup, comprises the following steps：
(1) the tangible base of fruit end of the coconut fruit for removing coconut palm clothing is cut the round mouth of a diameter 5cm, ball-type coconut bowls and coconut palm is formed
Cap, coconut water therein is poured out；
（2）Select the chicken block with bone to put in coconut bowls, addition water, ginger, white wine, salt cover coconut husk lid, 0
It is quiet at DEG C to salt down 12 hours；
(3) take Chinese medicine to clean, add 2 times of water, digester is boiled, stop when moisture is reduced to 2/3 for former addition in pot
Only boil, soup stock is obtained；
(4) Chinese medicine soup stock is put in coconut bowls, addition water covers coconut husk lid up to stopping adding from the rim of a bowl 8mm, puts into
Steam cooker boiling in two stages：Steam cooker is warming up to 125 DEG C by the first stage, keeps 30min, and second stage will
Steam cooker temperature is down to 80 DEG C, keeps 55min；
(5) by step（4）Coconut bowls take out, remove coconut husk lid, you can edible.
Parts by weight of the raw material as needed for each coconut：80 parts of band bone chicken, 3 parts of ginger, 2 parts of white wine, salt 10
5 parts of part and Chinese herbal medicine.
The raw material also includes water, and the parts by weight of water press step（4）Addition depending on.
The Chinese herbal medicine is made up of following part by weight：It is Radix Angelicae Sinensis 20%, cassia twig 25%, Radix Codonopsis 18%, astragali 20%, balance of red
Jujube.
The coconut husk lid caping of the incision is with diameter greater than base diameter.
Embodiment 3
A kind of preparation method of coconut chicken soup, comprises the following steps：
(1) the tangible base of fruit end of the coconut fruit for removing coconut palm clothing is cut the round mouth of a diameter 7cm, ball-type coconut bowls and coconut palm is formed
Cap, coconut water therein is poured out；
（2）Select the chicken block with bone to put in coconut bowls, addition water, ginger, white wine, salt cover coconut husk lid, 4
It is quiet at DEG C to salt down 12 hours；
(3) take Chinese medicine to clean, add 2 times of water, digester is boiled, stop when moisture is reduced to 2/3 for former addition in pot
Only boil, soup stock is obtained；
(4) Chinese medicine soup stock is put in coconut bowls, addition water covers coconut husk lid up to stopping adding from the rim of a bowl 15mm, puts
Enter steam cooker boiling in two stages：Steam cooker is warming up to 140 DEG C by the first stage, keeps 20min, second stage
Steam cooker temperature is down to into 95 DEG C, 50min is kept；
(5) by step（4）Coconut bowls take out, remove coconut husk lid, you can edible.
Parts by weight of the raw material as needed for each coconut：90 parts of band bone chicken, 8 parts of ginger, 5 parts of white wine, salt 18
8 parts of part and Chinese herbal medicine.
The raw material also includes water, and the parts by weight of water press step（4）Addition depending on.
The Chinese herbal medicine is made up of following part by weight：It is Radix Angelicae Sinensis 28%, cassia twig 18%, Radix Codonopsis 25%, astragali 15%, balance of red
Jujube.
The coconut husk lid caping of the incision is with diameter greater than base diameter.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, on the premise of without departing from the technology of the present invention principle, some improvement and modification can also be made, these are improved and modification
Also should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of preparation method of coconut chicken soup, it is characterised in that comprise the following steps：
(1) the tangible base of fruit end of the coconut fruit for removing coconut palm clothing is cut the round mouth of a diameter 5-7cm, formed ball-type coconut bowls and
Coconut husk lid, coconut water therein is poured out；
（2）Select the chicken block with bone to put in coconut bowls, addition water, ginger, white wine, salt cover coconut husk lid, 0
It is quiet at～4 DEG C to salt down 12 hours；
(3) take Chinese medicine to clean, add 2 times of water, digester is boiled, stop when moisture is reduced to 2/3 for former addition in pot
Only boil, soup stock is obtained；
(4) Chinese medicine soup stock is put in coconut bowls, addition water covers coconut husk lid up to stopping adding from the rim of a bowl 8-15mm,
Put steam cooker boiling 70-85min into；
(5) by step（4）Coconut bowls take out, remove coconut husk lid, you can edible.
2. the preparation method of coconut chicken soup according to claim 1, it is characterised in that the coconut chicken soup raw material presses each
Parts by weight needed for coconut：Band bone chicken 80-90 part, ginger 3-8 parts, white wine 2-5 parts, salt 10-18 parts and Chinese herbal medicine 5-8
Part.
3. the preparation method of coconut chicken soup according to claim 2, it is characterised in that the raw material also includes water, water
Parts by weight press step（4）Addition depending on.
4. the preparation method of coconut chicken soup according to claim 2, it is characterised in that the Chinese herbal medicine is by following weight ratio
Example composition：Radix Angelicae Sinensis 20-28%, cassia twig 18-25%, Radix Codonopsis 18-25%, astragali 15-20%, balance of red date.
5. the preparation method of coconut chicken soup according to claim 1, it is characterised in that the step（4）Boiling is divided into two
The individual stage：Steam cooker is warming up to 125-140 DEG C by the first stage, keeps 20-30min, and second stage is by steam cooker
Temperature is down to 80-95 DEG C, boiling complete remaining time.
6. the preparation method of coconut chicken soup according to claim 1, it is characterised in that the coconut husk lid caping of the incision is straight
Footpath is more than base diameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610980103.8A CN106616728A (en) | 2016-11-08 | 2016-11-08 | Preparation method of coconut chicken soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610980103.8A CN106616728A (en) | 2016-11-08 | 2016-11-08 | Preparation method of coconut chicken soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616728A true CN106616728A (en) | 2017-05-10 |
Family
ID=58806134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610980103.8A Withdrawn CN106616728A (en) | 2016-11-08 | 2016-11-08 | Preparation method of coconut chicken soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616728A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567110A (en) * | 2018-12-27 | 2019-04-05 | 海南武国中医研究院 | It is a kind of with logical blood vessel, the Chinese medicine chicken soup of clearing damp effect and preparation method thereof |
| CN109793190A (en) * | 2017-11-16 | 2019-05-24 | 广东煲葆宝健康汤料有限公司 | It is a kind of using cocoanut shell as the mode that stews of container |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232514A (en) * | 2010-04-30 | 2011-11-09 | 海南大学 | Coconut rice and production method thereof |
| CN102485055A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Method for producing canning chicken soup by utilizing raw meat |
| CN105105225A (en) * | 2015-07-28 | 2015-12-02 | 张君 | Chicken soup and preparation method thereof |
-
2016
- 2016-11-08 CN CN201610980103.8A patent/CN106616728A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232514A (en) * | 2010-04-30 | 2011-11-09 | 海南大学 | Coconut rice and production method thereof |
| CN102485055A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Method for producing canning chicken soup by utilizing raw meat |
| CN105105225A (en) * | 2015-07-28 | 2015-12-02 | 张君 | Chicken soup and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793190A (en) * | 2017-11-16 | 2019-05-24 | 广东煲葆宝健康汤料有限公司 | It is a kind of using cocoanut shell as the mode that stews of container |
| CN109567110A (en) * | 2018-12-27 | 2019-04-05 | 海南武国中医研究院 | It is a kind of with logical blood vessel, the Chinese medicine chicken soup of clearing damp effect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104146024B (en) | A kind of giant knotweed rose health care bread | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN104000233A (en) | Medicated diet sea cucumber can and processing method of medicated diet sea cucumber can | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN104357271A (en) | Preparation method of hericium erinaceus and glutinous rice health care wine | |
| CN104322789A (en) | Dandelion and Chinese chive yin nourishing and fire lowering health-care tea and preparation method thereof | |
| CN102511881A (en) | Thickened pulp containing walnuts and red jujubes | |
| CN105614868A (en) | Isaria cicadae oral liquid and processing method thereof | |
| CN103931722A (en) | Pickle and blueberry cake and preparation method therefore | |
| CN105624005A (en) | Brewage method of dendrobe/red ginseng fruit vinegar | |
| CN105394697A (en) | Mutton hotpot soup base | |
| CN106616728A (en) | Preparation method of coconut chicken soup | |
| CN102018246A (en) | Formula and preparation method of longan, fragrant solomonseal rhizome and rib soup | |
| CN106544215A (en) | A kind of manufacture method of Hakka yellow rice wine | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN106334033A (en) | Method for preparing papaya tea for preventing gout | |
| CN106174318A (en) | Silkie soup and preparation method thereof stewed by a kind of Durio Zibethinus murr meat | |
| CN105420049A (en) | Hovenia acerba wine and brewing method thereof | |
| CN105941806A (en) | Preparation method of burdock preserves | |
| CN1903055A (en) | Preserved fruit made of glutinous rehmannia and tuber of fleece-flower with functions of invigoration of blood and blacking-hair | |
| CN105901262A (en) | Shaddock peel candy and preparation method of same | |
| KR20210022867A (en) | A Kimchi comprising extracts from oriental medicine | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN104642905A (en) | Preparation method of rose-flavor steamed sponge cake | |
| CN106635726A (en) | Healthcare fruit vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |