阅读说明：本技术 一种麻鱼肚椰奶文昌鸡汤的制备方法 (Preparation method of mao fish mao coconut milk Wenchang chicken soup ) 是由 纪宽宏 王丹 何林军 林书芳 于 2021-08-18 设计创作，主要内容包括：本发明提供一种麻鱼肚椰奶文昌鸡汤的制备方法,包括以下步骤：(1)椰奶锅底制作：椰青肉、椰子水和矿泉水放入榨汁机榨汁,过滤去椰青肉渣,加入食用盐,得椰奶锅底；(2)水发麻鱼肚制作：先将麻鱼肚横切成圆筒形,洗净后用清水浸泡,加葱姜、料酒,隔水蒸,取出自然放凉,放凉后取出麻鱼肚用清水浸泡,放入冰箱保鲜；(3)将光文昌鸡洗净滤干水份剁块,取出保鲜的水发麻鱼肚,在砂锅里放入椰奶锅底,大火煮开,加入文昌鸡块,转中火煮,加入水发麻鱼肚,中火煮开,转小火即可。本发明获得的肉质更加嫩滑,同时烹调时间短,能最大限度的保存营养,提高了食用的口感、提高食用者的食欲,具有补肾健脑、补血养神、滋润肌肤功效。(The invention provides a preparation method of a mao fish mao coconut milk Wenchang chicken soup, which comprises the following steps: (1) manufacturing a coconut milk pot bottom: placing the coconut green meat, the coconut water and the mineral water into a juicer to be juiced, filtering to remove the coconut green meat residue, and adding edible salt to obtain a coconut milk pan bottom; (2) preparing the water-swollen spicy fish maw: firstly, crosscutting the numb fish maw into a cylinder shape, cleaning, soaking the numb fish maw in clear water, adding scallion and ginger and cooking wine, steaming in a water-proof way, taking out the numb fish maw after cooling, soaking the numb fish maw in clear water, and putting the numb fish maw into a refrigerator for preservation; (3) cleaning plain Wenchang chicken, draining, chopping, taking out fresh water-soaked numb fish maw, boiling with strong fire, adding Wenchang chicken, boiling with middle fire, adding water-soaked numb fish maw, boiling with middle fire, and boiling with small fire. The meat obtained by the invention is tender and smooth, and meanwhile, the cooking time is short, the nutrition can be preserved to the maximum extent, the edible taste is improved, the appetite of eaters is improved, and the meat has the effects of tonifying kidney and brain, enriching blood and tranquilizing mind, and moistening skin.)

1. A preparation method of a spicy fish maw coconut milk Wenchang chicken soup is characterized by comprising the following steps:

(1) manufacturing a coconut milk pot bottom: placing the coconut green meat, the coconut water and the mineral water into a juicer to be juiced, filtering to remove the coconut green meat residue, and adding edible salt to obtain a coconut milk pan bottom; the weight ratio of the coconut green meat to the coconut water to the mineral water to the edible salt is 1000: 500-510: 500-510: 6 to 7.5;

(2) preparing the water-swollen spicy fish maw: firstly, transversely cutting a numb fish maw into a cylindrical shape with the length of 4-6 cm, cleaning, soaking the numb fish maw for 1-3 hours in clear water, adding 5-6 parts by weight of onion sections, 8-10 parts by weight of ginger slices and 9-11 parts by weight of cooking wine into 200 parts by weight of the numb fish maw, steaming the numb fish maw for 25-35 minutes in a water-proof manner, taking out the numb fish maw, naturally cooling the numb fish maw, taking out the numb fish maw after cooling, soaking the numb fish maw in clear water, and putting the numb fish maw into a refrigerator for preserving for 5.5-6.5 hours;

(3) selecting Wenchang chickens bred for 147-one-year 153-day period, cleaning the Wenchang chickens, draining, chopping into pieces, taking out the fresh water-swollen numb fish maw, putting 1500-1550 parts by weight of coconut milk pot bottom into a casserole, boiling with big fire, adding 1200-1250 parts by weight of Wenchang chickens, boiling with middle fire for 4-6 minutes, adding 200-250 parts by weight of water-swollen numb fish maw, boiling with middle fire, and turning to small fire for eating.

2. The preparation method according to claim 1, wherein in the coconut milk pot bottom preparation process in the step (1), the weight ratio of the coconut meat, the coconut water, the mineral water and the edible salt is 1000: 510: 510: 7.

3. the preparation method according to claim 1, wherein in the step (2) of making the water-soaked spicy fish maw, the spicy fish maw is transversely cut into a cylindrical shape of 4-6 cm, cleaned and soaked in clear water for 2 hours, 5 parts by weight of onion sections, 10 parts by weight of ginger slices and 10 parts by weight of cooking wine are added to every 200 parts by weight of the spicy fish maw, the spicy fish maw is steamed in a water-proof manner for 30 minutes, taken out and naturally cooled, taken out after cooling, soaked in clear water, and placed in a refrigerator for preservation for 6 hours.

4. The method according to claim 1, wherein in the step (3), the Wenchang chicken is cultured for 150 days.

5. The preparation method according to claim 1, wherein in the step (3), the preserved water-swollen numb fish maw is taken out and cut into small cylindrical blocks of 2-3 cm.

6. The preparation method according to claim 1, wherein in the step (3), 1500 parts by weight of the coconut milk pot bottom is put into a marmite, boiled with strong fire, 1200 parts by weight of Wenchang chicken nuggets are added, boiled with middle fire for 5 minutes, 200 parts by weight of water-boiled numb fish maw is added, boiled with middle fire, and boiled with small fire.

7. The preparation method according to claim 1, wherein the step (3) further comprises the steps of cleaning plain Wenchang chicken, draining water, chopping the chicken into pieces, putting the chopped plain Wenchang chicken into the coconut milk pot bottom prepared in the step (1), soaking the sliced plain Wenchang chicken in the environment of 0-3 ℃ for 10-20 minutes, draining the chicken for later use, putting 1500-1550 parts by weight of the coconut milk pot bottom into an earthenware pot, boiling the chicken with strong fire, adding 1200-1250 parts by weight of the Wenchang chicken pieces, boiling the chicken with middle fire for 4-6 minutes, adding 200-250 parts by weight of water to make the numb fish tripe, boiling the chicken with middle fire, and turning the chicken with small fire for eating.

8. A Musca domestica, coconut milk, Wenchang chicken soup, which is prepared according to any one of claims 1 to 7.

Technical Field

The invention relates to the field of natural medicines, and in particular relates to a preparation method of a spicy fish maw coconut milk Wenchang chicken soup.

Background

The fish maw is also called fish glue, white bladder, fish glue and fish maw. The fish maw is made of yellow fish maw, hui fish maw, eel maw and the like, and is mainly produced in coastal and southern islands and other places in China. Is made up by cutting open air bladder of fish and drying in the sun. The numb fish maw is eel maw, is a dried swimming bladder product of deep sea wild sea eel, is long cylindrical, yellowish, bright and transparent, and is known as 'sea ginseng'. The maw fish maw is rich in protein and fat, has main nutritional ingredients of viscous colloid high-grade protein and polysaccharide substances, and is the first choice for beautifying the face of women. It was determined that each hundred grams of dried fish maw contained 84.4 mg protein, 0.2 g fat, 50 mg calcium, 29 mg phosphorus, 2.6 mg iron. 70% of protein in human skin is collagen, and the formed net structure supports the skin, so that the skin looks smooth, full, soft and elastic. With the increase of age, the loss speed of collagen in skin tissues gradually exceeds the generation speed, so that the skin loses elasticity, becomes thin and aged, and has the phenomena of relaxation, wrinkles, dryness and the like, so that the collagen is supplemented timely, and the youthful vitality of the skin can be recovered. The chicken soup is a traditional soup dish, the making raw materials mainly comprise chicken, water, seasonings and the like, and the chicken soup can also play a role in relieving cold symptoms and improving the immune function of a human body. Patent publication No. CN108771141A provides a method for preparing coconut chicken with Wenchang chicken as raw material: preparing a soup base: mixing coconut water, drinking water, salt for fine food, and chicken essence powder, adding coconut meat and Margarita water chestnut, and concocting to obtain soup base; boiling: blending the soup bottom, boiling with strong fire, pouring into Wenchang chicken, covering with a pot cover, stewing, and opening the pot cover to turn into small fire. The coconut chicken soup in the prior art has the defects of poor taste, insufficient fragrance, sweetness, tenderness and smoothness of chicken and insufficient comprehensive nutrition; when the soup base is prepared, the original flavor of the soup base is lost due to too many added ingredients, too long cooking time and the like.

Disclosure of Invention

In view of the above, the invention provides a preparation method of a spicy fish maw coconut milk Wenchang chicken soup, aiming at matching and preparing the spicy fish maw, coconut milk and chicken by a specific method, improving the edible mouthfeel and appetite of eaters in the aspects of color, fragrance, taste and shape, and having the effects of tonifying kidney and strengthening brain, enriching blood and tranquilizing mind and moistening skin.

The technical scheme of the invention is realized as follows: a preparation method of a spicy fish maw coconut milk Wenchang chicken soup comprises the following steps:

(1) manufacturing a coconut milk pot bottom: placing the coconut green meat, the coconut water and the mineral water into a juicer to be juiced, filtering to remove the coconut green meat residue, and adding edible salt to obtain a coconut milk pan bottom; the weight ratio of the coconut green meat to the coconut water to the mineral water to the edible salt is 1000: 500-510: 500-510: 6 to 7.5. The traditional coconut chicken pot bottom is prepared by adding mineral water into coconut water, and the coconut milk pot bottom is prepared by squeezing coconut green meat, so that compared with the traditional coconut chicken pot bottom, the coconut milk pot bottom has the advantages of thick and white soup, more rich coconut flavor and higher nutritional value.

(2) Preparing the water-swollen spicy fish maw: firstly, transversely cutting the mao fish maw into a cylindrical shape with the length of 4-6 cm, cleaning, soaking the mao fish maw in clear water for 1-3 hours, adding 5-6 parts by weight of onion sections, 8-10 parts by weight of ginger slices and 9-11 parts by weight of cooking wine into 200 parts by weight of the mao fish maw, steaming the mao fish maw for 25-35 minutes in a water-proof manner, taking out the mao fish maw, naturally cooling, taking out the mao fish maw after cooling, soaking the mao fish maw in clear water, and putting the mao fish maw into a refrigerator for fresh keeping for 5.5-6.5 hours.

Before eating, the fish maw must be soaked in advance, and the traditional methods comprise oil soaking and water soaking. The thick fish maw can be treated by two methods, while the thin fish maw is easy to be rotten after being soaked in water. The common method for making the mao fish maw is to cook the mao fish maw with oil. Compared with the traditional method, the water-swollen numb fish maw has the characteristics of soft and glutinous taste, minimum loss of nutrient components and simple operation.

(3) Selecting Wenchang chickens bred for 147-one-year 153-day period, cleaning the Wenchang chickens, draining, chopping into pieces, taking out the fresh water-swollen numb fish maw, putting 1500-1550 parts by weight of coconut milk pot bottom into a casserole, boiling with big fire, adding 1200-1250 parts by weight of Wenchang chickens, boiling with middle fire for 4-6 minutes, adding 200-250 parts by weight of water-swollen numb fish maw, boiling with middle fire, and turning to small fire for eating.

The Wenchang chicken is a famous Wenchang chicken variety produced by Wenchang, is a local excellent broiler chicken variety in Hainan province, has a square and round body shape, thin and short foot shin, thin skin and crisp bones, fragrant, sweet and tender meat and rich nutrition.

In order to ensure the nutritive value and the optimal flavor of the coconut milk, preferably, in the step (1) of preparing the coconut milk pan bottom, the weight ratio of coconut green meat, coconut water, mineral water and edible salt is 1000: 510: 510: 7. the coconut milk pot bottom is guaranteed to be soft and sweet in taste, uniform and consistent in tissue, and rich in coconut flavor without being greasy. Meanwhile, the ratio of the coconut green meat, the coconut water, the mineral water and the edible salt can obviously improve the meat quality of chicken and the taste of the spicy fish maw.

Preferably, in the process of preparing the water-swollen numb fish maw in the step (2), the numb fish maw is transversely cut into a barrel shape of 4-6 cm, the numb fish maw is washed and soaked in clean water for 2 hours, 5 parts by weight of onion sections, 10 parts by weight of ginger slices and 10 parts by weight of cooking wine are added to every 200 parts by weight of the numb fish maw, the numb fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, the numb fish maw is taken out after being cooled and soaked in clean water, and the numb fish maw is placed in a refrigerator for preservation for 6 hours. The preparation method of the water-swollen numb fish maw can improve the meat quality of the numb fish maw, and has the advantages of soft taste, fineness, smoothness, sufficient elasticity, full shape, chewiness, no sticking to teeth, and improved flavor.

Preferably, in the step (3), the Wenchang chicken is cultured for 150 days. The chicken is compact and not greasy, and does not need to be washed with water, excessive seasonings such as scallion, ginger, cooking wine, pepper and the like do not need to be added in the step (3), after the pot bottom is boiled, the chicken is added and directly boiled for five minutes with medium fire, the meat is tender and smooth, meanwhile, the cooking time is short, the nutrition can be preserved to the maximum extent, and the taste is improved.

Preferably, in the step (3), the preserved water-swollen numb fish maw is taken out and transversely cut into small cylinder blocks of 2-3 cm. The two times of cutting can not only reduce the nutrition loss of the numb fish maw, but also keep the flavor of the numb fish maw.

Preferably, in the step (3), 1500 parts by weight of coconut milk pan bottom is placed into a marmite, the coconut milk pan bottom is boiled with strong fire, 1200 parts by weight of Wenchang chicken nuggets are added, the boiling is carried out for 5 minutes by turning to middle fire, 200 parts by weight of water-swollen numb fish maw is added, the boiling is carried out with middle fire, and the coconut milk can be eaten by turning to small fire.

Preferably, the step (3) can also be implemented by cleaning, draining and chopping plain Wenchang chicken, putting the plain Wenchang chicken into the coconut milk pot bottom manufactured in the step (1), soaking the plain Wenchang chicken at the temperature of 0-3 ℃ for 10-20 minutes, draining the sliced plain Wenchang chicken for later use, putting 1500-1550 parts by weight of the coconut milk pot bottom into an earthen pot, boiling the plain Wenchang chicken with strong fire, adding 1200-1250 parts by weight of the Wenchang chicken, boiling the plain Wenchang chicken with medium fire for 4-6 minutes, adding 200-250 parts by weight of water-boiled mao fish mao, boiling the plain Wenchang chicken with medium fire, and turning the plain Wenchang chicken with small fire for eating.

The invention also provides a spicy fish maw coconut milk Wenchang chicken soup which is prepared by the method.

Compared with the prior art, the invention has the beneficial effects that:

the mao fish maw has the main edible effects of nourishing tendons and vessels, stopping bleeding, dissipating blood stasis and relieving swelling. Contains abundant proteins and fats, and contains viscous colloid high-grade protein and polysaccharide as main nutrients, and is the first choice for female skin care.

The Wenchang chicken has the effects of enhancing physical strength and strengthening body. Has good dietetic therapy effect on malnutrition, intolerance of cold, fatigue, menoxenia, anemia, asthenia, etc. The main edible effects are warming middle-jiao and invigorating spleen, benefiting qi and nourishing blood, and tonifying kidney and benefiting essence.

The coconut meat contains protein and carbohydrate as main nutrient components, has sweet and mild taste, and can tonify the spleen and stomach.

The coconut juice contains protein, fat, vitamin C and mineral substances such as calcium, phosphorus, iron, potassium, magnesium, sodium and the like, is extracted from coconut, has sweet taste, can quench thirst, dispel summer heat, promote the production of body fluid, promote urination, dispel wind, expel toxin, and have the effects of tonifying qi and moistening the face.

The spicy fish maw coconut milk Wenchang chicken soup prepared by the method is a special beautifying soup for women. The Wenchang chicken is smooth and tender, the water-swollen numb fish maw is soft and glutinous, the coconut milk pan bottom soup is thick and sweet, the coconut is fragrant and rich, the coconut milk pan bottom has the functions of quenching thirst, dispelling summer heat and facilitating urination, and can be used for preventing heat diseases such as heatstroke or fever. The chicken soup of the invention is boiled together with the Wenchang chicken nuggets and the mao fish mao of which the main nutrient component is viscous colloid high-grade protein, thereby not only improving the mouth feelings of the chicken and the coconut milk pan bottom, but also having the efficacies of tonifying the kidney and strengthening the brain, enriching the blood and nourishing the spirit and moistening the skin.

The substances affecting the mouthfeel of the chicken soup and chicken meat of the invention are mainly determined by the delicious substances, namely nucleotide and free amino acid in the chicken soup and chicken meat, the tissue structure of the chicken meat and the like. According to the spicy fish maw, coconut milk and chicken, the spicy fish maw, coconut milk and chicken are matched according to a formula, and are controlled by big fire, small fire and time, so that the edible mouthfeel and the appetite of an eater are improved in the aspects of color, fragrance, taste and shape.

The preparation method of the product is convenient to popularize, rich in nutrition and suitable for the old and the young to eat.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The invention provides a preparation method of a mao fish mao coconut milk Wenchang chicken soup, which comprises the following steps:

(1) manufacturing a coconut milk pot bottom: placing the coconut green meat, the coconut water and the mineral water into a juicer to be juiced, filtering to remove the coconut green meat residue, and adding edible salt to obtain a coconut milk pan bottom; the weight ratio of the coconut green meat to the coconut water to the mineral water to the edible salt is 1000: 500-510: 500-510: 6 to 7.5.

(2) Preparing the water-swollen spicy fish maw: firstly, transversely cutting the mao fish maw into a cylindrical shape with the length of 4-6 cm, cleaning, soaking the mao fish maw in clear water for 1-3 hours, adding 5-6 g of onion sections, 8-10 g of ginger slices and 9-11 g of cooking wine into every 200 g of the mao fish maw, steaming the mao fish maw for 25-35 minutes in a water-proof manner, taking out the mao fish maw, naturally cooling the mao fish maw, taking out the mao fish maw after cooling, soaking the mao fish maw in clear water, and putting the mao fish maw into a refrigerator for preserving for 5.5-6.5 hours.

(3) Selecting Wenchang chickens bred for 147-one-year 153-day period, cleaning the Wenchang chickens, draining, chopping into pieces, taking out the fresh water-swollen numb fish maw, putting 1500-1550 g of coconut milk pot bottom into a casserole, boiling with strong fire, adding 1200-1250 g of Wenchang chickens, boiling with medium fire for 4-6 min, adding 200-250 g of water-swollen numb fish maw, boiling with medium fire, and then boiling with small fire for eating.

Further, in the step (3), the plain Wenchang chicken is cleaned, filtered to remove water and chopped into pieces, then is placed into the coconut milk pot bottom manufactured in the step (1), is soaked for 10-20 minutes at the temperature of 0-3 ℃, is drained for standby application, 1500-1550 grams of the coconut milk pot bottom is placed into an earthen pot, and is boiled with big fire, 1200-1250 grams of Wenchang chicken pieces are added, and is boiled with middle fire for 4-6 minutes, 200-250 grams of water-soaked numb fish maw is added, and is boiled with middle fire, and can be eaten after being turned with small fire. The coconut milk pan bottom is added with the boiled coconut milk pan bottom after the chicken pieces are soaked at low temperature, so that the meat quality of the chicken is tender and smooth, the mouthfeel is excellent, and particularly, the chicken skin is crisp and smooth and tender and chewy.

Example 1

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

(1) manufacturing a coconut milk pot bottom: 1000 g of coconut green meat, 510 g of coconut water and 510 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom.

(2) Preparing the water-swollen spicy fish maw: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is cleaned and soaked in clean water for 2 hours, every 200 grams of the mao fish maw is added with 5 grams of onion sections, 10 grams of ginger slices and 10 grams of cooking wine, the mao fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, the mao fish maw is taken out after being cooled and soaked in clean water, and the mao fish maw is placed in a refrigerator for preservation for 6 hours.

(3) Selecting Wenchang chickens bred for 150 days, cleaning the Wenchang chickens, draining, chopping, putting 1500 g of coconut milk pan bottom into a casserole, boiling with strong fire, adding 1200 g of Wenchang chickens, boiling for 5 minutes with medium fire, taking out the fresh water-treated numb fish maw, adding 200 g of water-treated numb fish maw, boiling with medium fire, and then boiling with small fire for eating.

The obtained chicken soup has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Example 2

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

step (1) coconut milk pot bottom preparation: 1000 g of coconut green meat, 500 g of coconut water and 500 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom.

The steps (2) and (3) are the same as the example 1, and the mao yu coconut milk Wenchang chicken soup is prepared. The obtained chicken soup has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Example 3

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

step (2) preparation of water-swollen numb fish maw: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is soaked in clean water for 3 hours after being cleaned, 6 grams of onion sections, 8 grams of ginger slices and 11 grams of cooking wine are added into every 200 grams of the mao fish maw, the mao fish maw is steamed for 25 minutes in a water-proof way, taken out and naturally cooled, taken out after being cooled, soaked in clean water, and put into a refrigerator for preservation for 5.5 hours.

The steps (1) and (3) are the same as the example 1, and the mao yu coconut milk Wenchang chicken soup is prepared. The obtained chicken soup has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Example 4

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

(3) selecting 147-day-old Wenchang chicken, cleaning the Wenchang chicken, draining, chopping, putting 1550 g of coconut milk pot bottom into a casserole, boiling with strong fire, adding 1250 g of Wenchang chicken, boiling for 6 minutes with medium fire, taking out the fresh water-treated numb fish maw, adding 250 g of water-treated numb fish maw, boiling with medium fire, and taking out the chicken with small fire for eating.

The steps (1) and (2) are the same as the step 1, and the mao yu coconut milk Wenchang chicken soup is prepared. The obtained chicken soup has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Example 5

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

(1) manufacturing a coconut milk pot bottom: 1000 g of coconut green meat, 510 g of coconut water and 510 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom.

(2) Preparing the water-swollen spicy fish maw: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is cleaned and soaked in clean water for 2 hours, every 200 grams of the mao fish maw is added with 5 grams of onion sections, 10 grams of ginger slices and 10 grams of cooking wine, the mao fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, the mao fish maw is taken out after being cooled and soaked in clean water, and the mao fish maw is placed in a refrigerator for preservation for 6 hours.

(3) Selecting Wenchang chickens bred for 150 days, cleaning the Wenchang chickens, draining, chopping, putting 1500 g of coconut milk pan bottom into a casserole, boiling with strong fire, adding 1200 g of Wenchang chickens, boiling for 5 minutes with medium fire, taking out the preserved water-swollen numb fish maw, transversely cutting into small cylindrical blocks of 2-3 cm, adding 200 g of water-swollen numb fish maw, boiling with medium fire, and turning to small fire for eating. The obtained chicken soup has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Example 6

The preparation method of the mao fish mao coconut milk Wenchang chicken soup comprises the following steps:

(1) manufacturing a coconut milk pot bottom: 1000 g of coconut green meat, 510 g of coconut water and 510 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom.

(2) Preparing the water-swollen spicy fish maw: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is cleaned and soaked in clean water for 2 hours, every 200 grams of the mao fish maw is added with 5 grams of onion sections, 10 grams of ginger slices and 10 grams of cooking wine, the mao fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, the mao fish maw is taken out after being cooled and soaked in clean water, and the mao fish maw is placed in a refrigerator for preservation for 6 hours.

(3) Selecting Wenchang chickens bred for 150 days, cleaning, draining, chopping, putting into the coconut milk pot bottom prepared in the step (1), soaking for 15 minutes at the temperature of 0-3 ℃, draining for standby use, putting 1500 g of the coconut milk pot bottom into a casserole, boiling with strong fire, adding 1200 g of Wenchang chicken pieces, boiling with medium fire for 5 minutes, taking out the fresh water-treated numb fish maw, adding 200 g of water-treated numb fish maw, boiling with medium fire, and turning with small fire for eating. The obtained chicken soup has mellow and smooth meat quality, excellent taste, crisp chicken skin, smooth and chewy taste, soft and glutinous minced maw fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor.

Comparative example 1

The difference between the embodiment and the embodiment 1 is that, the coconut milk pan bottom is manufactured in the step (1): 1000 g of coconut green meat, 600 g of coconut water and 600 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom.

The rest steps are the same.

Comparative example 2

The difference between the embodiment and the embodiment 1 is that, the coconut milk pan bottom is manufactured in the step (1): 1250 g of coconut green meat, 510 g of coconut water and 510 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom. The rest steps are the same.

Comparative example 3

The difference between this embodiment and embodiment 1 is that, in step (2), the water-swollen numb fish maw is prepared: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is cleaned and soaked in clean water for 0.5 hour, 5 grams of shallot sections, 10 grams of ginger slices and 10 grams of cooking wine are added into every 200 grams of the mao fish maw, the mao fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, taken out after being cooled, soaked in clean water, and placed in a refrigerator for preservation for 8 hours.

The rest steps are the same.

Comparative example 4

The difference between this embodiment and embodiment 1 is that, in step (2), the water-swollen numb fish maw is prepared: firstly, the mao fish maw is transversely cut into a cylindrical shape with the length of 4-6 cm, the mao fish maw is cleaned and soaked in clean water for 6 hours, every 200 g of the mao fish maw is added with 5 g of onion sections, 10 g of ginger slices and 10 g of cooking wine, the mao fish maw is steamed for 30 minutes in a water-proof way, taken out and naturally cooled, taken out after cooling and not soaked in clean water, and directly put into a refrigerator for preservation for 1 hour.

The rest steps are the same.

Comparative example 5

The difference between this example and example 1 is that the numb fish maw without water addition specifically includes: (1) manufacturing a coconut milk pot bottom: 1000 g of coconut green meat, 510 g of coconut water and 510 g of mineral water are put into a juicer to be juiced, the coconut green meat residue is filtered, and 7 g of edible salt is added to obtain the coconut milk pan bottom. (2) Selecting Wenchang chicken bred for 150 days, cleaning the Wenchang chicken, draining, chopping, putting 1500 g of coconut milk pan bottom into a casserole, boiling with strong fire, adding 1200 g of Wenchang chicken, boiling with medium fire for 5 minutes, and then turning with small fire for eating.

Comparative example 6

The difference between this example and example 1 is that the Wenchang chicken bred for 120 days is selected in step (3). The rest steps are the same.

Comparative example 7

The difference between this example and example 1 is that Wenchang chicken bred for 150 days is selected in step (3), washed, drained and chopped into pieces, put 1000 g of coconut milk pot bottom into a casserole, boiled with strong fire, 1200 g of Wenchang chicken pieces are added, boiled with medium fire for 5 minutes, the fresh water-boiled numb fish maw is taken out, 200 g of water-boiled numb fish maw is added, boiled with medium fire, and then boiled with small fire for eating.

The rest steps are the same.

Comparative example 8

The difference between this example and example 1 is that Wenchang chicken bred for 150 days is selected in step (3), the Wenchang chicken is cleaned, drained and chopped into pieces, the coconut milk pan bottom is put into a casserole for 1500 g, boiled with strong fire, 1200 g of Wenchang chicken pieces are added, boiled with middle fire for 15 minutes, the preserved water-boiled numb fish maw is taken out, 200 g of water-boiled numb fish maw is added, boiled with middle fire, and then boiled with small fire for eating.

The rest steps are the same.

Comparative example 9

The difference between the embodiment and the embodiment 3 is that 150-day cultured Wenchang chicken is selected in the step (3), the Wenchang chicken is cleaned, filtered to remove water and chopped blocks, then is placed into the coconut milk pot bottom manufactured in the step (1), is soaked for 15 minutes at normal temperature and drained for standby application, 1500 grams of the coconut milk pot bottom is placed into a casserole, boiled with strong fire, 1200 grams of Wenchang chicken blocks are added, boiled with medium fire for 5 minutes, fresh water-boiled numb fish maw is taken out, 200 grams of water-boiled numb fish maw is added, boiled with medium fire and boiled with small fire.

The rest steps are the same.

Sensory evaluation

Sensory evaluation: visual observation, tasting and smelling of the chicken soup are mainly adopted, and sensory evaluation such as color, taste, tissue state, smell and the like is carried out on the prepared chicken soup by a simple description method, wherein the table 1 is the sensory evaluation result of the Wenchang chicken meat, and the table 2 is the sensory evaluation result of the numb fish maw.

TABLE 1 sensory evaluation results of Wenchang chicken

TABLE 2 sensory evaluation results of the numb fish maw

As can be seen from the evaluation results in tables 1 and 2, the spicy fish maw coconut milk Wenchang chicken soup prepared by the method has smooth and tender chicken, soft and glutinous spicy fish maw, thick and sweet coconut milk pan bottom soup and strong coconut flavor, and the coconut milk pan bottom has the effects of quenching thirst, dispelling summer heat and facilitating urination, and can be used for preventing heat diseases such as heatstroke or fever. The chicken soup of the invention is boiled together with the Wenchang chicken nuggets and the mao fish mao of which the main nutrient component is viscous colloid high-grade protein, thereby not only improving the mouth feelings of the chicken and the coconut milk pan bottom, but also having the efficacies of tonifying the kidney and strengthening the brain, enriching the blood and nourishing the spirit and moistening the skin.

According to the spicy fish maw, coconut milk and chicken, the spicy fish maw, coconut milk and chicken are matched according to a formula, are controlled by big fire, small fire and time, so that the edible mouthfeel is improved in the aspects of color, fragrance, taste and shape, the appetite of an eater is improved, and the people want to eat more and more.

The preparation method of the product is convenient to popularize, rich in nutrition and suitable for the old and the young to eat.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.