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Real chicken soup preparing method

A preparation method and technology of chicken soup, applied in the direction of food science and the like, can solve the problems of high cooking cost, insufficient taste of chicken soup, insufficient nutrition of chicken soup, etc., so as to achieve low cooking cost, solve the problem of insufficient nutrition of chicken soup, and delicious chicken soup. Effect

Pending Publication Date: 2019-09-10
山东伊甸园餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of real chicken soup, which has the advantages of effectively preserving the nutrition of chicken soup, delicious taste of chicken soup and low cooking cost, and solves the problem of insufficient nutrition of chicken soup, lack of delicious taste of chicken soup and low cooking cost higher question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of real chicken soup includes the following raw materials in proportion by weight: 9 catties of chicken frame, 1 catty of chicken backbone, 1 catty of chicken leg bone, 110 catties of water, 300 grams of salt, and 300 grams of soup stock. Put it into the pot, first add 30 catties of water, cover the raw materials, increase the heat to a slight boil, remove the first foam, add 10 kg of water, heat it to a slight boil, remove the second foam, then add another 10 kg of water, Remove the scum for the third time, then add all the remaining water, simmer for 3 to 5 hours on medium heat, remove the oil slick, turn to high heat and simmer for 1 to 2 hours, remove the slick oil, and then take it out of the pot.

Embodiment 2

[0028] The preparation method of real chicken soup includes the following raw materials in proportion by weight: 10 catties of chicken frame, 2 kg of chicken backbone, 2 catties of chicken leg bone, 120 catties of water, 400 g of salt, and 400 g of soup stock. Put it into the pot, first add 30 catties of water, cover the raw materials, increase the heat to a slight boil, remove the first foam, add 10 kg of water, heat it to a slight boil, remove the second foam, then add another 10 kg of water, Remove the scum for the third time, then add all the remaining water, simmer for 3 to 5 hours on medium heat, remove the oil slick, turn to high heat and simmer for 1 to 2 hours, remove the slick oil, and then take it out of the pot.

Embodiment 3

[0030] The preparation method of real chicken soup includes the following raw materials in proportion by weight: 11 catties of chicken frame, 2.5 kg of chicken backbone, 2.5 catties of chicken leg bone, 130 catties of water, 300 g of salt, and 300 g of soup stock. Put it into the pot, first add 30 kg of water, cover the raw materials, increase the heat to a slight boil, remove the first foam, add 10 catties of water, heat it to a slight boil, remove the second foam, then add another 10 kg of water, Remove the scum for the third time, then add all the remaining water, simmer for 3 to 5 hours on medium heat, remove the oil slick, turn to high heat and simmer for 1 to 2 hours, remove the slick oil, and then take it out of the pot.

[0031] The beneficial effect of the present invention is: the preparation method of real chicken soup, the raw materials used are chicken frame, chicken spine and chicken leg bone. The strictness of material selection is ensured, and the chicken frame, c...

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PUM

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Abstract

The invention discloses a real chicken soup preparing method. The method is characterized by being prepared from, by weight, 20-30 parts of roosts, 4-6 parts of chicken backbones, 4-6 parts of chickendrumsticks, 250-350 parts of water, 1-3 parts of salt and 1-3 parts of soup bases. According to the real chicken soup preparing method, the adopted raw materials are roosts, chicken backbones and chicken drumsticks, stringency is improved from material selection, real stuff is ensured, the original taste of chicken soup can be reflected, in the specific preparing process, the roosts, the chickenbackbones and the chicken drumsticks are chopped, and therefore extraction of chicken bone nutrients by boiling water in the boiling process is greatly improved, the phenomenon that nutrients in the chicken soup are not enough is avoided, in the whole boiling process, no any chemical additive is adopted, full-sealing processing is performed in the boiling process, and therefore the taste of the real chicken soup preparing method is greatly improved.

Description

technical field [0001] The invention relates to the technical field of chicken soup cooking, in particular to a real chicken soup preparation method. Background technique [0002] Crossing the Bridge Rice Noodles is a unique snack in the south of Yunnan. It belongs to the Yunnan cuisine and originated in the Mengzi area. It is made of tripe slices and squid slices. Rice noodles that have been slightly scalded with water during the making process. Covered with chicken oil, the soup is piping hot but not steaming. [0003] The taste of cross-bridge rice noodles often depends on the type of soup. A good soup can greatly improve the taste of cross-bridge rice noodles. Chicken soup cross-bridge rice noodles are currently a common variety on the market. [0004] Chicken soup is a traditional soup dish, the main raw materials are chicken, water, seasoning and so on. Chicken soup, especially old hen soup, has always been famous for its deliciousness. Chicken soup can also reliev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
CPCA23L23/00
Inventor 黄章谓
Owner 山东伊甸园餐饮管理有限公司
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