Bingqingyu chicken soup and processing method thereof
The invention relates to Bingqingyu chicken soup and a processing method thereof. The processing method comprises the following steps of selecting materials, performing fishy smell removal, performingboiling in clear soup, performing quick freezing, performing internal packing and performing externa...
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| creator | HU SHENGGUI QIAN LIN |
| description | The invention relates to Bingqingyu chicken soup and a processing method thereof. The processing method comprises the following steps of selecting materials, performing fishy smell removal, performingboiling in clear soup, performing quick freezing, performing internal packing and performing external packing. The Bingqingyu chicken soup processed by the method is processed through the steps of selecting Chinese caterpillar fungus chickens which are ecologically bred as raw materials, performing fishy smell removal treatment, performing boiling in clear soup, after boiling in clear soup, performing quick freezing treatment, and finally, performing packing, so that the meat quality of the chicken meat is improved, and the quality guarantee period is also prolonged. The Bingqingyu chicken soup processed by the method disclosed by the invention guarantees the nutrients and the flavor of the Chinese caterpillar fungus chickens, and is high in nutrient value and fresh and delicious in flavor, a new selection is pro |
| format | Patent |
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The processing method comprises the following steps of selecting materials, performing fishy smell removal, performingboiling in clear soup, performing quick freezing, performing internal packing and performing external packing. The Bingqingyu chicken soup processed by the method is processed through the steps of selecting Chinese caterpillar fungus chickens which are ecologically bred as raw materials, performing fishy smell removal treatment, performing boiling in clear soup, after boiling in clear soup, performing quick freezing treatment, and finally, performing packing, so that the meat quality of the chicken meat is improved, and the quality guarantee period is also prolonged. 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The processing method comprises the following steps of selecting materials, performing fishy smell removal, performingboiling in clear soup, performing quick freezing, performing internal packing and performing external packing. The Bingqingyu chicken soup processed by the method is processed through the steps of selecting Chinese caterpillar fungus chickens which are ecologically bred as raw materials, performing fishy smell removal treatment, performing boiling in clear soup, after boiling in clear soup, performing quick freezing treatment, and finally, performing packing, so that the meat quality of the chicken meat is improved, and the quality guarantee period is also prolonged. The Bingqingyu chicken soup processed by the method disclosed by the invention guarantees the nutrients and the flavor of the Chinese caterpillar fungus chickens, and is high in nutrient value and fresh and delicious in flavor, a new selection is pro</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Bingqingyu chicken soup and processing method thereof |
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