CN107772292A - A kind of preparation method of Agricus blazei stewing native chicken - Google Patents
A kind of preparation method of Agricus blazei stewing native chicken Download PDFInfo
- Publication number
- CN107772292A CN107772292A CN201711080310.9A CN201711080310A CN107772292A CN 107772292 A CN107772292 A CN 107772292A CN 201711080310 A CN201711080310 A CN 201711080310A CN 107772292 A CN107772292 A CN 107772292A
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- parts
- chicken
- agricus blazei
- boiling water
- water
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 12
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 12
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 9
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 9
- 241000190633 Cordyceps Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013547 stew Nutrition 0.000 claims description 15
- 241001247821 Ziziphus Species 0.000 claims description 12
- 235000015228 chicken nuggets Nutrition 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000001367 artery Anatomy 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 210000003462 vein Anatomy 0.000 abstract description 3
- 238000004332 deodorization Methods 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001256 tonic effect Effects 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 239000000284 extract Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000009396 hybridization Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
A kind of preparation method of Agricus blazei stewing native chicken, it is characterised in that include：Major ingredient：Net rural old 250~350 parts of chicken, 70~90 parts of Agricus blazei；Dispensing：Dry 10~15 parts of cordyceps flower, 15~20 grams of ginger splices, jujube 3~5,6~10 parts of adlay, 15~25 parts of mushroom, cabbage heart 4；Condiment：15~25 parts of soybean oil, 20~30 grams of bosa, 8~10 parts of salt, 2~3 parts of white granulated sugar, appropriate boiling water.Because chicken has the effect of middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles, favored by many promotion tonic persons.Agricus blazei stewing native chicken provides the good chicken cooking method of a kind of practical, medicine food one, deodorization effect.
Description
Technical field
The invention belongs to food and drink field of cooking techniques, specifically a kind of preparation method of Agricus blazei stewing native chicken.
Background technology
Chicken is also named hen, stupid chicken, refers to that domestic domestication forms from ancient times, is bred from without any hybridization and optimization,
Formed for a long time with looking for food or being supported with reference to thick feeding naturally, it is delicious meat, nutritious.And due to it is most of be in woodland or orchard
Inside put in a suitable place to breed, closer to green requirement, therefore more favored by consumer.Particularly in the last few years, because chicken has middle benefit gas
The effect of QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles, more favored by many promotion tonic persons.Agricus blazei stewes soil
Chicken provides the good chicken cooking method of a kind of practical, medicine food one, deodorization effect.
The content of the invention
1st, the present invention designed and developed Agricus blazei stewing native chicken and its cooking method.The invention provides a kind of squab soup
Preparation method.The present invention is with major ingredient：Net rural old 250~350 parts of chicken, 70~90 parts of Agricus blazei
Dispensing：Dry 10~15 parts of cordyceps flower, 15~20 grams of ginger, jujube 3~5,6~10 parts of adlay, 15~25 parts of mushroom, cabbage heart
4
Condiment：15~25 parts of soybean oil, 20~30 grams of bosa, 8~10 parts of salt, 2~3 parts of white granulated sugar, appropriate boiling water
2nd, a kind of basis is provided to stew：The prefabricated taste water that stews in batches：（Four deals, 1200 parts every part）, 5000 parts of boiling water, white granulated sugar
10 parts, 28 parts of salt, basis seasoning 30 parts；
3rd, cooking manufacture craft of the invention is as follows：
（1）Jujube, which is cleaned, is cut into perpendicular partial application, is divided to two to open；Ginger cuts rectangularity butterfly thin slice, and cordyceps flower rejects foreign matter, and mushroom is used
Warm water steeps 30 minutes or so to being soaked, and pulls out and extracts moisture, cabbage heart was scalded standby with boiling water；
（2）By net old 300 parts of strippings and slicings of chicken in rural area, scalded after cleaning watery blood with boiling water；
（3）Sliding pot is put into chicken nugget small fire and fried slowly to dry, adds bosa stir-frying to perfume (or spice), then is scalded with boiling water stand-by；
（4）Chicken nugget, Agricus blazei, ginger splices, jujube, adlay are put into during electric pot stews and add the taste water that stews, is stewed 60 minutes, then put worm
The showy flowers of herbaceous plants, mushroom are stewed about 30~60 minutes, and remove oil slick, and the cabbage heart for being put into water of scalding can
The present invention has convenient material drawing, prepares simply, nutritious, has because chicken has middle benefit gas QI invigorating, qi-restoratives replenishing essence, invigorating the spleen
The effect of stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles, suitable for promoting.
Embodiment
With reference to embodiment the present invention is described in detail
Example 1, Agricus blazei stewing native chicken
Major ingredient：Net rural old 300 parts of chicken, 80 parts of Agricus blazei
Dispensing：Dry 10 parts of cordyceps flower, 15 grams of ginger, jujube 4,8 parts of adlay, 20 parts of mushroom, cabbage heart 4
Condiment：20 parts of soybean oil, 30 grams of bosa, 9 parts of salt, 2.5 parts of white granulated sugar, appropriate boiling water
Manufacture craft：
The prefabricated taste water that stews in batches：（Four deals, 1200 grams every part）, boiling water 5k parts, 10 parts of white granulated sugar, 28 parts of salt, basis are adjusted
30 parts of taste；
1st, jujube, which is cleaned, is cut into perpendicular partial application, is divided to two to open；Ginger cuts rectangularity butterfly thin slice, and cordyceps flower rejects foreign matter, and mushroom is used
Warm water steeps 30 minutes or so to being soaked, and pulls out and extracts moisture, cabbage heart was scalded standby with boiling water；
2nd, by net old 300 parts of strippings and slicings of chicken in rural area, scalded after cleaning watery blood with boiling water；
3rd, sliding pot is put into chicken nugget small fire and fried slowly to dry, adds bosa stir-frying to perfume (or spice), then is scalded with boiling water stand-by；
4th, chicken nugget, Agricus blazei, ginger splices, jujube, adlay are put into during electric pot stews and add the taste water that stews, stewed 60 minutes, then put worm
The showy flowers of herbaceous plants, mushroom are stewed about 30~60 minutes, and remove oil slick, and the cabbage heart for being put into water of scalding can
Example 2, Agricus blazei stewing native chicken
Major ingredient：Net rural old chicken 350,90 parts of Agricus blazei
Dispensing：Dry 15 parts of cordyceps flower, 20 grams of ginger splices, jujube 5,10 parts of adlay, 25 parts of mushroom, cabbage heart 4
Manufacture craft：
The prefabricated taste water that stews in batches：（Four deals, 1200 grams every part）, boiling water 5k parts, 10 parts of white granulated sugar, 28 parts of salt, basis are adjusted
30 parts of taste；
1st, jujube, which is cleaned, is cut into perpendicular partial application, is divided to two to open；Ginger cuts rectangularity butterfly thin slice, and cordyceps flower rejects foreign matter, and mushroom is used
Warm water steeps 30 minutes or so to being soaked, and pulls out and extracts moisture, cabbage heart was scalded standby with boiling water；
2nd, by net old 300 parts of strippings and slicings of chicken in rural area, scalded after cleaning watery blood with boiling water；
3rd, sliding pot is put into chicken nugget small fire and fried slowly to dry, adds bosa stir-frying to perfume (or spice), then is scalded with boiling water stand-by；
4th, chicken nugget, Agricus blazei, ginger splices, jujube, adlay are put into during electric pot stews and add the taste water that stews, stewed 60 minutes, then put worm
The showy flowers of herbaceous plants, mushroom are stewed about 30~60 minutes, and remove oil slick, and the cabbage heart for being put into water of scalding can
It is above-mentioned that one embodiment of the present invention is explained in detail, but the invention is not limited in above-mentioned embodiment,
In one of ordinary skill in the art's possessed knowledge, it can also be made on the premise of present inventive concept is not departed from various
Change.
Claims (3)
1. a kind of preparation method of Agricus blazei stewing native chicken, it is characterised in that include：
Major ingredient：Net rural old 250~350 parts of chicken, 70~90 parts of Agricus blazei
Dispensing：Dry 10~15 parts of cordyceps flower, 15~20 grams of ginger splices, jujube 3~5,6~10 parts of adlay, 15~25 parts of mushroom, dish
4, the heart
Condiment：15~25 parts of soybean oil, 20~30 grams of bosa, 8~10 parts of salt, 2~3 parts of white granulated sugar, appropriate boiling water.
2. provide a kind of basis to stew：The prefabricated taste water that stews in batches：（Four deals, 1200 parts every part）, 5000 parts of boiling water, white granulated sugar
10 parts, 28 parts of salt, basis seasoning 30 parts.
It is 3. as follows according to the requirement of right 1,2, manufacture craft of the invention：
（1）Each jujube cleans perpendicular partial application, is divided to two to open；Ginger is cut rectangularity butterfly thin slice, and cordyceps flower rejects foreign matter, mushroom
30 minutes or so are steeped to being soaked with warm water, are pulled out and are extracted moisture content, cabbage heart was scalded standby with boiling water；
（2）By net old 300 parts of strippings and slicings of chicken in rural area, scalded after cleaning watery blood with boiling water；
（3）Sliding pot is put into chicken nugget small fire and fried slowly to dry, adds bosa stir-frying to perfume (or spice), then is scalded with boiling water stand-by；
（4）Chicken nugget, Agricus blazei, ginger splices, jujube, adlay are put into during electric pot stews and add the taste water that stews, is stewed 60 minutes, then put worm
The showy flowers of herbaceous plants, mushroom are stewed about 30~60 minutes, and remove oil slick, are put into the cabbage heart for water of scalding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711080310.9A CN107772292A (en) | 2017-11-06 | 2017-11-06 | A kind of preparation method of Agricus blazei stewing native chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711080310.9A CN107772292A (en) | 2017-11-06 | 2017-11-06 | A kind of preparation method of Agricus blazei stewing native chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772292A true CN107772292A (en) | 2018-03-09 |
Family
ID=61432942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711080310.9A Pending CN107772292A (en) | 2017-11-06 | 2017-11-06 | A kind of preparation method of Agricus blazei stewing native chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772292A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105757A (en) * | 2018-09-17 | 2019-01-01 | 黄裕海 | A kind of dried chicken floss young pilose antler stewes teal and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002330721A (en) * | 2001-05-07 | 2002-11-19 | Saburo Umeda | Method for producing warm noodle sauce soup of thin wheat noodle |
| CN102835672A (en) * | 2012-08-12 | 2012-12-26 | 云南松篁商贸有限责任公司 | Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment |
| CN103120336A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Method for making mushroom chicken soup for effectively preventing influenza |
| CN104770750A (en) * | 2015-03-24 | 2015-07-15 | 卿小艳 | Making method for stewed silky fowl with ginkgo and dried beancurd stick |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN106072296A (en) * | 2016-06-30 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Cordyceps militaris stewed young pigeon soup |
-
2017
- 2017-11-06 CN CN201711080310.9A patent/CN107772292A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002330721A (en) * | 2001-05-07 | 2002-11-19 | Saburo Umeda | Method for producing warm noodle sauce soup of thin wheat noodle |
| CN103120336A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Method for making mushroom chicken soup for effectively preventing influenza |
| CN102835672A (en) * | 2012-08-12 | 2012-12-26 | 云南松篁商贸有限责任公司 | Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment |
| CN104770750A (en) * | 2015-03-24 | 2015-07-15 | 卿小艳 | Making method for stewed silky fowl with ginkgo and dried beancurd stick |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN106072296A (en) * | 2016-06-30 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Cordyceps militaris stewed young pigeon soup |
Non-Patent Citations (1)
| Title |
|---|
| 郑伟乾: "《正宗绝色湘菜》", 31 March 2015, 重庆出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105757A (en) * | 2018-09-17 | 2019-01-01 | 黄裕海 | A kind of dried chicken floss young pilose antler stewes teal and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180309 |
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