Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Health-care roast chicken and preparation method thereof

A technology for roasting chicken and health care, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems such as easy to produce greasy taste, destroy nutrients, and lack of freshness, so as to increase gastrointestinal peristalsis , increase gastrointestinal motility, increase appetite

Inactive Publication Date: 2019-08-23
赵明鹤
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roast chicken is a traditional Chinese dish. The finished roast chicken has the characteristics of delicious meat, fat but not greasy, rotten but not scattered. Because of its high nutritional value and low fat content, it is very suitable for healthy diet standards and is widely consumed. The favorite of the audience has become one of the indispensable dishes on the banquet, but the taste of the existing roast chicken is relatively light, and its freshness is slightly insufficient, and it cannot go deep into the inside of the chicken, and it is easy to produce greasy taste if eaten more. In terms of diet, people are not only satisfied with the increase in the number of warm and saturated food, but also begin to pay attention to safety, nutrition and delicious food.
However, the existing roast chicken is mostly made by smoking and roasting, which not only destroys its nutritional content, but also is unhealthy to eat more

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A health-care roasted chicken, which is prepared from the following raw materials in parts by weight: 70g bay leaf, 45g angelica, 120g aniseed, 110g licorice, 35g nutmeg, 45g fragrant fruit, 35g white buckle, 150g fennel, 50g clove, Bibo 45g, Caokou 40g, Zanthoxylum bungeanum 105g, Angelica dahurica 190g, Algal ginger 100g, Sanye 50g, cinnamon 140g, 300 chickens.

[0039] The preparation method of the health-care roast chicken comprises the following steps:

[0040] (1) Slaughter the live chicken, let the blood clean, remove the hair, open the mouth and take out the internal organs, wash it and put it on the plate to get the plate chicken;

[0041] (2) Prepare the old soup: put the above-mentioned raw materials except the chicken and several chickens into water for boiling, after the boiling is finished, turn off the heat, stew and take out the raw materials and chicken to get the old soup;

[0042] (3) pack above-mentioned each raw material that removes chicken into t...

Embodiment 2

[0045] A health-care roast chicken, which is prepared from the following raw materials in parts by weight: 75g bay leaf, 50g angelica, 130g aniseed, 120g licorice, 40g nutmeg, 50g fragrant fruit, 40g white buckle, 155g fennel, 55g clove, Bibo 50g, Caokou 50g, Zanthoxylum bungeanum 110g, Angelica dahurica 200g, Algal ginger 105g, Sanye 55g, cinnamon 150g, 350 chickens.

[0046] The preparation method of the health-care roast chicken comprises the following steps:

[0047] (1) Slaughter the live chicken, let the blood clean, remove the hair, open the mouth and take out the internal organs, wash it and put it on the plate to get the plate chicken;

[0048] (2) Prepare old soup: put the above-mentioned raw materials except the chicken and 20 chickens with a weight of 2 jin into water, boil for 30 minutes under the condition of high fire, then switch to low fire and boil for 10 minutes, the amount of water used is the same as that of each The weight ratio of the total amount of ra...

Embodiment 3

[0052] A health-care roasted chicken, which is prepared from the following raw materials in parts by weight: 80g bay leaf, 60g angelica, 150g aniseed, 120g licorice, 40g nutmeg, 55g fragrant fruit, 50g white buckle, 160g fennel, 55g clove, Bi Bo 50g, Caokou 50g, Zanthoxylum bungeanum 110g, Angelica dahurica 200g, Algal ginger 110g, Sana 60g, cinnamon 150g, 350 chickens.

[0053] The preparation method of the health-care roast chicken comprises the following steps:

[0054] (1) Slaughter the live chicken, let the blood clean, remove the hair, open the mouth and take out the internal organs, wash it and put it on the plate to get the plate chicken;

[0055] (2) Prepare old soup: put the above-mentioned raw materials except the chicken and 23 chickens with a weight of 2.2 jin into water, boil for 32 minutes under the condition of high fire, then turn to low fire and boil for 12 minutes, the amount of water used is the same as that of each The weight ratio of the total amount of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a health-care roast chicken and a preparation method thereof. The health-care roast chicken is prepared from leaves of laurus nobilis, radix angelicae sinensis, aniseed, licorice root, nutmegs, fruits of neolitsea ellipsoides allen, cardamom, fennel, flos caryophyllata, fructus piperis longi, semen alpiniae katsumadai, Sichuan peppers, radix angelicae dahuricae, rhizoma alpinia officinarum, rhizoma kaempferiae, cortex cinnamomi and a chicken. The health-care roast chicken and the preparation method thereof have the advantages that a soup stock adopted for the health-care roast chicken is obtained by decocting contained raw materials and has the effects that the flavor is strong, the appetite is enhanced, the gastrointestinal motility can be improved, the digestion is promoted and the stomach is strengthened. In the decocting process, active ingredients in the soup stock and seasonings slowly permeate the chicken, so that the taste of chicken is uniform; since after decocting is completed, the chicken is braised to make the taste of the chicken soft and chicken slices fragrant; after the chicken is eaten into the stomach, the effect of warming the stomach isachieved, the gastrointestinal motility can be improved, the digestion is promoted, the appetite is enhanced, and for people who drink wine while eating the roast chicken, the effect of protecting thestomach can be achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-care roast chicken and a preparation method thereof. Background technique [0002] Roast chicken is a traditional Chinese dish. The finished roast chicken has the characteristics of delicious meat, fat but not greasy, rotten but not scattered. Because of its high nutritional value and low fat content, it is very suitable for healthy diet standards and is widely consumed. The favorite of the audience has become one of the indispensable dishes on the banquet, but the taste of the existing roast chicken is relatively light, and its freshness is slightly insufficient, and it cannot go deep into the inside of the chicken, and it is easy to produce greasy taste if eaten more. Nowadays, people have not only satisfied with the increase in the quantity of warm and saturated food in diet, but also began to pay attention to safety, nutrition and delicacy. And existing roast chicken a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L23/00A23L33/10A23L5/10
CPCA23L13/50A23L13/428A23L23/00A23L33/10A23L5/11A23V2002/00A23V2200/30A23V2200/14A23V2200/32
Inventor 赵明鹤
Owner 赵明鹤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com