| 摘要 |
PURPOSE:To obtain the subject turbidity-free soup with high nutritive value and retaining garlic component using chicken meat, garlic and vegetables as the main materials by regulating the temperature for stewing them within a specified range without boiling. CONSTITUTION:Water and common salt are added to (A) chicken meat with the bone cut into irregular lumps in cold water and (B) garlic with the bulb separated one flake at a time by hand, followed by heating at 90-95 deg.C for one hour to remove the harshness and then adding coarsely cut vegetables and further heating 90-95 deg.C for one hour while removing the harshness. Sesame is then added to the system followed by heating at 90-95 deg.C for two hours while removing the harshness followed by addition of sodium glutamate and spice and then further heating at 90-95 deg.C for one hour. Thence, the system thus stewed is filtered to obtain the objective soup. |
