CN112471475A - Formula and preparation method of chicken soup with clavus - Google Patents
Formula and preparation method of chicken soup with clavus Download PDFInfo
- Publication number
- CN112471475A CN112471475A CN202011405281.0A CN202011405281A CN112471475A CN 112471475 A CN112471475 A CN 112471475A CN 202011405281 A CN202011405281 A CN 202011405281A CN 112471475 A CN112471475 A CN 112471475A
- Authority
- CN
- China
- Prior art keywords
- chicken
- soup
- parts
- bone
- pot
- 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.)
- Pending
Links
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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a formula and a preparation method of a chicken soup with clavus, which comprises the following components in parts by weight: 10 parts of white-strip chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of non-transformed soybean oil, and relates to the technical field of food. The technical scheme can save energy and reduce air pollution during production, the nutrient components in the raw materials are decomposed into the soup bases, the soup bases are suitable for being absorbed by human bodies, the nutritive value is high, the processing time is saved, and the soup bases can be used for soup-stock, chafing dish soup bases, soup bases on household dining tables, noodles, rice noodles and soup bases, and are suitable for industrial mass production and manufacture.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of a chicken soup with clavus and a preparation method thereof.
Background
The chicken contains vitamin C, E, has high protein content, multiple types and high digestibility, is easily absorbed and utilized by human body, has the effects of enhancing physical strength and strengthening body, contains phospholipids which have important effects on human growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure. The bone marrow in the pig bone is rich, the nutritive value is high, and the taste is delicious. The chicken soup has good help for physical development and nutrient absorption of teenagers, and the nutritional value of the food can be better exerted and absorbed by improving the defects of the formula and the preparation method of the existing chicken soup with clavus.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a formula and a preparation method of a chicken soup with clavus, which solve the technical problems of the formula and the preparation method of the existing chicken soup with clavus and the improvement of better exertion and absorption of the nutritional value in food.
In order to achieve the purpose, the invention is realized by the following technical scheme: the chicken soup with the stick bone comprises the following substances in parts by weight: 10 parts of white-strip chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of nontransformed soybean oil.
Preferably, the method comprises the following steps:
selecting fresh chicken and pork bone with meat removed;
step two: cutting chicken into small pieces, blanching the chicken in cold water, removing floating foam, washing the chicken, steaming the chicken in a steaming box for later use.
And step two, scalding the pig bones in cold water in a pot, removing floating foam, washing, and cutting off for later use.
And step three, injecting a proper amount of water into the pot, putting the pot into the clavicle, and decocting for later use.
And step four, adding a little oil into the pot, adding chicken blocks, frying with small fire, adding cooking wine, pouring into the bone soup, and decocting to obtain the product.
Preferably, the chicken pieces added into the steam box in the second step are steamed for 8 minutes.
Preferably, the feeding of the white-strip chicken in the breeding process before processing comprises the following steps: dry flour weevil powder, dried Chinese herbal medicines, green bamboo leaves, radix isatidis, rice bran, fish meal, soy sauce residues and dry nettle;
the food materials are milled into powder before feeding, so that the digestion of the edible chicken is facilitated.
Preferably, the first step is that the chicken retains large bone pieces, removes fine chicken bones, and removes skin, head, tail, viscera and claw parts before processing the white strip chicken.
Preferably, the pig bone is selected from pig leg bones, and the two ends of the pig leg bones are opened to expose bone marrow.
Preferably, in the fourth step, the pot is selected as a pressure cooker, the pressure is applied through the pot, and the pig bone is decocted for 45-60 minutes under the condition that the pressure cooker is covered with an open cover.
Preferably, the chicken blocks decocted in the fourth step are put into an autoclave to be decocted for 60 minutes in a sealed state, then the air is released to release the pressure, and the chicken blocks are kept stand for 10 to 15 minutes.
Advantageous effects
The invention provides a formula and a preparation method of a chicken soup with clavus. The soup base has the advantages of saving energy, reducing air pollution during production, decomposing nutrient components in raw materials into soup bases, being suitable for being absorbed by human bodies, having high nutritive value, saving processing time, being used for soup-stock for eating and drinking, bottom soup for chafing dish, soup bases on household dining tables, noodles, rice noodles and bottom soup, and being suitable for industrial mass production and manufacture.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the chicken soup with the clavus consists of the following substances in parts by weight: 10 parts of white-strip chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of nontransformed soybean oil.
Comprises the following steps:
selecting fresh chicken and pork bone with meat removed; cutting chicken into small pieces, blanching the chicken in cold water, removing floating foam, washing the chicken clean, and steaming the chicken in a steaming box for later use; scalding pig bone with cold water in a pot, removing floating foam, washing, and cutting off for later use; pouring a proper amount of water into the pot, putting the pot into the clavicle and decocting for later use; adding a little oil into the pot, adding the chicken blocks, frying with slow fire, adding cooking wine, pouring into the bone soup, and decocting to obtain a product; preferably, the chicken pieces added into the steam box in the second step are steamed for 8 minutes; the feeding of the white-strip chicken comprises the following steps: dry tenebrio molitor powder, dried Chinese herbal medicines, green bamboo leaves, radix isatidis, rice bran, fish powder, soy sauce residues and dry nettle; the food materials are milled into powder before feeding, so that the digestion of the edible chicken is facilitated; the method comprises the following steps that firstly, large bone blocks of chicken meat are reserved, small chicken bones are removed, and skin, head, tail, five internal organs and claw parts of a white-strip chicken are removed before the processing of the white-strip chicken; the pig bone is preferably selected from pig leg bones, and the two ends of the pig leg bones are opened to expose bone marrow; in the fourth step, the pot is selected as a pressure pot, the pressure is applied through the pot, and the pig bone is decocted for 45-60 minutes under the condition that the pressure pot is covered with an open cover; the chicken blocks fried in the fourth step are put into a pressure cooker to be decocted for 60 minutes in a sealed state, then the pressure is released, and the chicken blocks are kept stand for 10-15 minutes, so that the energy can be saved, the air pollution during production is reduced, the nutrient components in the raw materials are decomposed into the soup materials, the soup materials are suitable for being absorbed by human bodies, the nutritional value is high, the processing time is saved, and the chicken blocks can be used for catering soup-stock, chafing dish bottom soup, household table soup bases, noodles, rice noodles and bottom soup, and are suitable for industrial mass production and manufacture.
The invention has the characteristics that: 10 parts of white chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of nontransformed soybean oil; comprises the following steps: selecting fresh chicken and pork stick bones with meat removed; cutting chicken into small pieces, blanching the chicken in cold water, removing floating foam, washing the chicken clean, and steaming the chicken in a steaming box for later use; scalding pig bone with cold water in a pot, removing floating foam, washing, and cutting off for later use; pouring a proper amount of water into the pot, putting the pot into the clavicle and decocting for later use; adding a little oil into the pot, adding the chicken blocks, frying with small fire, adding the cooking wine, pouring the mixture into the bone soup, and decocting to obtain the product.
Example (b):
the formula of the technical scheme comprises 10 parts of white chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of non-transformed soybean oil.
The manufacturing process comprises the following steps:
the chicken contains vitamin C, E, has high protein content, multiple types and high digestibility, is easily absorbed and utilized by human body, has the effects of enhancing physical strength and strengthening body, contains phospholipids which have important effects on human body growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure.
The bone marrow in the pig bone is rich, the nutritive value is high, and the taste is delicious. The formula and the preparation method of the chicken soup are not enough and improved, so that the nutritional value in the food can be better exerted and absorbed.
Selecting fresh chicken and pork bone with meat removed;
step two: cutting chicken into small pieces, blanching the chicken in cold water, removing floating foam, cleaning the chicken, steaming the chicken in a steamer and steaming the chicken for later use.
And step two, scalding the pig bones in cold water in a pot, removing floating foam, washing, and cutting off for later use.
And step three, injecting a proper amount of water into the pot, putting the pot into the clavicle, and decocting for later use.
And step four, adding a little oil into the pot, adding the chicken blocks, frying the chicken blocks with small fire, adding cooking wine, pouring the chicken blocks into the bone soup, and decocting to obtain the product.
Preferably, the white-strip chicken is fed during the breeding process before processing, and the feeding process comprises the following steps: dry flour of yellow mealworm, dried Chinese herbal medicines, green bamboo leaves, radix isatidis, rice bran, fish meal, soy sauce residue and dry nettle;
the food materials are milled into powder before feeding, so that the digestion of the edible chicken is facilitated.
Preferably, the chicken meat retains large bone pieces, fine chicken bones are removed, and skin, head, tail, five viscera and claw parts are removed before processing the chicken.
Preferably, the pig bone is selected from pig leg bones, and the two ends of the pig leg bones are opened to expose bone marrow.
Preferably, in the fourth step, the pot is a pressure cooker, and the pig bone is cooked for 45-60 minutes in a state that the pressure cooker is pressurized and the cover of the pressure cooker is opened.
Preferably, the chicken blocks fried in the fourth step are put into an autoclave to be decocted for 60 minutes in a sealed state, then the pressure is released, and the chicken blocks are kept stand for 10 to 15 minutes.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The use of the phrase "comprising one of the elements does not exclude the presence of other like elements in the process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The chicken soup with the clavus is characterized by comprising the following substances in parts by weight: 10 parts of white-strip chicken, 3-5 parts of medium salt, 1 part of edible cooking wine, 3-5 parts of chicken essence, 3-5 parts of pig bone and 1-2 parts of nontransformed soybean oil.
2. The method for preparing a chicken soup with clavus according to claim 1, which comprises the following steps:
selecting fresh chicken and pork bone with meat removed;
step two: cutting chicken into small pieces, blanching the chicken in cold water, removing floating foam, washing the chicken clean, and steaming the chicken in a steaming box for later use;
step two, scalding the pig bones in cold water in a pot, removing floating foam, washing the pig bones clean, and cutting the pig bones for later use;
step three, pouring a proper amount of water into the pot, putting the pot into the clavicle and decocting the pot for later use;
and step four, adding a little oil into the pot, adding the chicken blocks, frying the chicken blocks with small fire, adding cooking wine, pouring the chicken blocks into the bone soup, and decocting to obtain the product.
3. The processing method of the chicken soup with clavus as claimed in claim 2, wherein the boiling time in the fifth step is 30-50 minutes.
4. The chicken soup with clavus and the preparation method thereof as claimed in claim 2, wherein the chicken pieces added into the steam box in the second step are steamed for 8 minutes.
5. The selection and preparation of the chicken of claim 1 wherein the chicken fed during the pre-processing period comprises: dry flour of yellow mealworm, dried Chinese herbal medicines, green bamboo leaves, radix isatidis, rice bran, fish meal, soy sauce residue and dry nettle;
the food materials are milled into powder before feeding, so that the digestion of the edible chicken is facilitated.
6. The method of claim 2, wherein the steps of removing the skin, head, tail, viscera and claw of the chicken before processing the chicken are that the chicken retains large bone pieces, thin chicken bones are removed, and the chicken is not broiled.
7. The method of claim 2, wherein the pig bone is selected from the group consisting of pig leg bone, and the bone is opened at both ends to expose bone marrow.
8. The method for preparing chicken soup with bones as claimed in claim 2, wherein in the fourth step, the pot is selected from a pressure cooker, and the pig bones are cooked for 45-60 minutes in a state that the pressure cooker is opened.
9. The method for preparing chicken soup with clavus according to claim 2, wherein the chicken blocks fried in the step four are put into an autoclave to be sealed and decocted for 60 minutes, then the chicken blocks are deflated and decompressed, and then the chicken blocks are kept still for 10 to 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011405281.0A CN112471475A (en) | 2020-12-03 | 2020-12-03 | Formula and preparation method of chicken soup with clavus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011405281.0A CN112471475A (en) | 2020-12-03 | 2020-12-03 | Formula and preparation method of chicken soup with clavus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471475A true CN112471475A (en) | 2021-03-12 |
Family
ID=74938193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011405281.0A Pending CN112471475A (en) | 2020-12-03 | 2020-12-03 | Formula and preparation method of chicken soup with clavus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471475A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695497A (en) * | 2005-06-23 | 2005-11-16 | 周利芳 | Method for lpreparing hygienical chicken soup tonified from Chinese traditional medicine by using cock |
| CN101756307A (en) * | 2010-01-13 | 2010-06-30 | 河北美客多食品集团有限公司 | Chicken soup and preparation method thereof |
| KR20120055791A (en) * | 2010-11-24 | 2012-06-01 | 이종보 | Method of boiled chicken soup |
| CN104146297A (en) * | 2014-08-29 | 2014-11-19 | 黄戈 | Herb bag for cooking soup and application method thereof |
| CN104223212A (en) * | 2014-09-15 | 2014-12-24 | 河南省淇县永达食业有限公司 | Processing method of portable chicken soup |
| CN105105225A (en) * | 2015-07-28 | 2015-12-02 | 张君 | Chicken soup and preparation method thereof |
| CN109123183A (en) * | 2018-08-23 | 2019-01-04 | 河南牧鹤(集团)饲料有限公司 | A kind of broiler fodder |
| CN109287979A (en) * | 2018-10-29 | 2019-02-01 | 广西万寿谷投资集团股份有限公司 | A kind of can chicken soup of health-nutrition and preparation method thereof |
-
2020
- 2020-12-03 CN CN202011405281.0A patent/CN112471475A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695497A (en) * | 2005-06-23 | 2005-11-16 | 周利芳 | Method for lpreparing hygienical chicken soup tonified from Chinese traditional medicine by using cock |
| CN101756307A (en) * | 2010-01-13 | 2010-06-30 | 河北美客多食品集团有限公司 | Chicken soup and preparation method thereof |
| KR20120055791A (en) * | 2010-11-24 | 2012-06-01 | 이종보 | Method of boiled chicken soup |
| CN104146297A (en) * | 2014-08-29 | 2014-11-19 | 黄戈 | Herb bag for cooking soup and application method thereof |
| CN104223212A (en) * | 2014-09-15 | 2014-12-24 | 河南省淇县永达食业有限公司 | Processing method of portable chicken soup |
| CN105105225A (en) * | 2015-07-28 | 2015-12-02 | 张君 | Chicken soup and preparation method thereof |
| CN109123183A (en) * | 2018-08-23 | 2019-01-04 | 河南牧鹤(集团)饲料有限公司 | A kind of broiler fodder |
| CN109287979A (en) * | 2018-10-29 | 2019-02-01 | 广西万寿谷投资集团股份有限公司 | A kind of can chicken soup of health-nutrition and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王旭峰等: "《中国居民增强免疫力食谱》", 31 May 2020, 青岛出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Traditional Chinese food technology and cuisine. | |
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| KR101303073B1 (en) | Method of preparing pumpkin sundae | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN111264770A (en) | Instant rice ball containing clam dish and preparation method thereof | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN108902859A (en) | A kind of preparation process that Cantonese stews | |
| KR102371642B1 (en) | Abalone jerky manufacturing method and The sauce composition | |
| CN113040335A (en) | Papain-treated microwave-baked beef jerky and preparation method thereof | |
| CN102018236A (en) | Formula and preparation method of instant fresh and hot fried dace with dried tofu | |
| KR101368134B1 (en) | Catfish manufacturing method | |
| CN112471475A (en) | Formula and preparation method of chicken soup with clavus | |
| KR20150119595A (en) | Manufacturing method of Duck and Chicken Gomtang and Duck and Chicken Gomtang manufactured by the same | |
| CN108617997A (en) | A kind of canned egg custard and its processing method | |
| CN105942296A (en) | Fatigue-relieving green tea and fish pellets and preparation method thereof | |
| CN111838647A (en) | Konjac glucomannan yellow lantern chili sauce and preparation method thereof | |
| CN111671076A (en) | Curry pleurotus eryngii-shaped yuan bean beef paste and making method thereof | |
| CN104996890A (en) | Fish noodles and making method thereof | |
| CN110637991A (en) | Tasty chicken processing technology | |
| CN103549509A (en) | Fish product and preparation method thereof | |
| KR20130137577A (en) | Roasted semi-dried fish seasoned with red pepper paste | |
| CN109953250A (en) | A kind of vegetables meat rice and preparation method thereof | |
| KR101409982B1 (en) | Ramen using pheasant and methods for producing thereof | |
| KR102593061B1 (en) | Chicken breast base for gimbap, manufacturing method for the same, and chicken breast gimbap and manufacturing method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |