CN101579111B - Fried collybia albuminosa - Google Patents
Fried collybia albuminosa Download PDFInfo
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- CN101579111B CN101579111B CN2009100945768A CN200910094576A CN101579111B CN 101579111 B CN101579111 B CN 101579111B CN 2009100945768 A CN2009100945768 A CN 2009100945768A CN 200910094576 A CN200910094576 A CN 200910094576A CN 101579111 B CN101579111 B CN 101579111B
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- fir
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- fine breed
- cooled
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- 241000222680 Collybia Species 0.000 title abstract 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 241000287828 Gallus gallus Species 0.000 claims description 62
- 210000003746 feather Anatomy 0.000 claims description 28
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 241000722363 Piper Species 0.000 description 3
- -1 aldehyde ketone Chemical class 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JJEJDZONIFQNHG-UHFFFAOYSA-N [C+4].N Chemical compound [C+4].N JJEJDZONIFQNHG-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001725 carbon group compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002118 epoxides Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000002752 melanocyte Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a food, especially a food made of collybia albuminosa; the material of the fried collybia albuminosa of the invention comprises collybia albuminosa, chilli, pepper, salt and vegetable oil, wherein, the fried collybia albuminosa is prepared through the steps of cleaning, removing water, frying and quickly cooling. The fried collybia albuminosa in the invention keeps the traditional preparation method, retains the color, smell and taste of the food and reduces the harmful substance produced in the frying process; and the food is safe and healthy for eating; the inventionis featured with simple preparation technique and good appearance; therefore, the invention has wide market prospect.
Description
Technical field
The present invention relates to a kind of food, the food of especially making by the chicken fir.
Background technology
The chicken fir is the distinctive famous wild bacterium in a kind of Yunnan, has another name called ant fir, handle of umbrella mushroom, is top grade in the mushroom, because of its big and fleshy sturdy, matter filament white, fresh and sweet tender and crisp, delicate fragrance is good to eat, can compare favourably with chicken, so name chicken fir.The eating method of chicken fir is a lot, can be dish, can also arrange in pairs or groups with vegetables, the flesh of fish and various all kinds of delicacies by thin material, can make general homely pickles, also can do delicacy and supply dinner party to use.It is to be processed into fine breed of chicken with thick brownish feathers fir to it that a kind of eating method is wherein arranged, and is characterized in long shelf-life, and color and luster is brown red, and meat is burnt and not crisp, and Hui Tian in the flavor perfume (or spice) has a little spicyly, and is convenient for carrying preservation, becomes excellent making a present.Traditional fine breed of chicken with thick brownish feathers fir production technology because chicken fir moisture is high, therefore needs the long-time high temperature of process fried, makes the volatilization of chicken fir most of moisture could guarantee certain storage period.And well-known, grease can take place to decompose or polymerisation under long-time high temperature, produces many harmful materials such as aldehyde ketone, low fatty acid, oxide, epoxides.Oil Wen Yuegao, repeatedly the number of times of high temperature the more, therefore the harmful substance of generation just the more, will impact health after the fine breed of chicken with thick brownish feathers fir that this processes goes out is edible.In addition, the processing technology that the fried discharging the water pathogen of this high temperature divides also causes the brown stain of fine breed of chicken with thick brownish feathers fir easily, influences its impression.Therefore, need to improve the preparation method of fine breed of chicken with thick brownish feathers fir.
Summary of the invention
To be solved by this invention to be exactly that the conventional method of the fried making fine breed of chicken with thick brownish feathers of high temperature fir contains harmful material many, and the inaesthetic problem of finished product color and luster, and a kind of fine breed of chicken with thick brownish feathers fir of adopting new technology and making is provided.
Fine breed of chicken with thick brownish feathers fir of the present invention, raw material comprises chicken fir, capsicum, Chinese prickly ash, salt and vegetable oil, it is characterized in that this fine breed of chicken with thick brownish feathers fir gets through following step preparation:
A, choose fresh, the high-quality chicken fir of 50～55 weight portions, after cleaning, cut into fritter, use centrifuge to dewater 4～5 minutes;
B, the chicken fir after will dewatering are put into 30～32 weight portions, and temperature is fried in 160～220 ℃ of vegetable oil oil cauldrons;
C,, chicken fir moisture content in oil cauldron, adds the yellow capsicum of 4～5 weight portions when more than half when volatilizing, 7～8 weight portion pimientos, and 2～2.5 weight portion fresh flower greens pepper are fried with the chicken fir;
D, chicken fir are fried to play pot with vegetable oil when golden yellow, and adds after 1～2.5 weight portion salt mixes thoroughly, it is refrigerated at 18～22 ℃ of environment after placing 0～6 ℃ environment to be cooled to 20 ℃ rapidly immediately.
Can add the ham silk in the fine breed of chicken with thick brownish feathers fir that makes by above-mentioned processing step; The ham silk of every weight portion is double weight part at least; Temperature is fried after 2～4 minutes in 150～180 ℃ the vegetable oil oil cauldron; The ham silk is played pot be cooled to normal temperature, cooled ham silk is mixed thoroughly with the fine breed of chicken with thick brownish feathers fir that is cooled to 20 ℃ again, adds the fried cooled ham silk of 5～6 weight portions in the fine breed of chicken with thick brownish feathers fir of per 90～100 weight portions.
Be rich in compositions such as calcium, magnesium, iron, phosphorus, protein, carbohydrate, heat, ash content, riboflavin, niacin and amino acid in the chicken fir.Brown stain is that carbon group compound is that recuding sugars and amino-compound are the reaction between amino acid and protein, intends melanocyte through final macromolecular substances melanoidin or the title that generates brown or even black of complicated course, claims the reaction of Maillard reaction or carbon ammonium again.Suppress eliminating the Maillard reaction method has: use the raw material that is difficult for brown stain, reduce temperature, reduce pH value, regulate water activity, use anti-oxidant, use enzyme preparation etc.; Prevent among the present invention that the brown stain of fine breed of chicken with thick brownish feathers fir from having adopted the attenuating method of temperature, lower the temperature immediately and suppress the generation of brown stain playing chicken fir behind the pot.
In addition, in the making step of fine breed of chicken with thick brownish feathers fir, oily temperature is the technological point of a key, and oily temperature is low excessively, fried overlong time, and the chicken fir crosses long-time the contact with oxygen and is prone to make the brown stain of chicken fir; The too high then grease of oil temperature at high temperature is prone to produce harmful substance, and is unfavorable to health.And in the technology of the present invention, the oily temperature in the frying course is controlled at 160～220 ℃ all the time, on the one hand can prevent the brown stain of chicken fir, effectively reduces grease Yin Gaowen on the other hand and produces too much harmful substance.
It is more delicious to add fried ham silk taste in the fine breed of chicken with thick brownish feathers fir, and the taste of the taste of ham and chicken fir is coordinated very much, and also can not cause fine breed of chicken with thick brownish feathers fir rotten because moisture content is less in the ham with the collocation of fine breed of chicken with thick brownish feathers fir.
Fine breed of chicken with thick brownish feathers fir of the present invention has kept traditional way, has kept its color, makes the harmful substance of its fried generation reduce again, edible safer health, and manufacture craft is simple, and has impression preferably, therefore has vast market prospect.
The specific embodiment
Embodiment 1: a kind of fine breed of chicken with thick brownish feathers fir prepares through following step:
A, choose 50 kilograms fresh, high-quality chicken fir, after cleaning, cut into fritter, use centrifuge to dewater 4～5 minutes;
It is that 30 kilograms of rapeseed oil oil cauldrons of 180 ℃ are fried that b, the chicken fir after will dewatering are put into temperature;
C,, chicken fir moisture content in oil cauldron, adds 5 kilograms of yellow capsicums when more than half when volatilizing, 7 kilograms of pimientos, and 2 kilograms of fresh flower greens pepper are fried with the chicken fir;
D, chicken fir are fried to play pot with rapeseed oil when golden yellow, and adds after 1.2 kilograms of salt mix thoroughly, puts it into 18 ℃ of environment stored refrigerated after placing 0 ℃ environment to be cooled to 20 ℃ rapidly immediately.
Embodiment 2: a kind of fine breed of chicken with thick brownish feathers fir that adds the ham silk gets through following step preparation:
A, choose 55 kilograms fresh, high-quality chicken fir, after cleaning, cut into fritter, use centrifuge to dewater 5 minutes;
It is that 32 kilograms of rapeseed oil oil cauldrons of 200 ℃ are fried that b, the chicken fir after will dewatering are put into temperature;
C, when chicken fir moisture evaporation is more than half, add 5 kilograms of yellow capsicums in the oil cauldron, 8 kilograms of pimientos, 2.5 kilograms of fresh flower greens pepper are fried with the chicken fir;
D, chicken fir are fried to play pot with rapeseed oil when golden yellow, and adds after 1 kilogram of salt mixes thoroughly, places 0 ℃ environment to be cooled to 20 ℃ rapidly immediately;
E, 10 kilograms of hams are cut into long 4～6cm, wide 0.2～0.4cm, the ham silk of thick 0.2～0.4cm is put into pot with the ham silk after getting 20 kilograms of rapeseed oils and being heated to 180 ℃ and after fried 4 minutes the ham silk is played pot and be cooled to normal temperature;
F, 6 kilograms of the ham silks of cooling are added in the environment that puts it into 18 ℃ after mixing thoroughly in the fine breed of chicken with thick brownish feathers fir that above-mentioned d steps are prepared into refrigerate.
Claims (2)
1. fine breed of chicken with thick brownish feathers fir, raw material comprises chicken fir, capsicum, Chinese prickly ash, salt and vegetable oil, it is characterized in that this fine breed of chicken with thick brownish feathers fir gets through following step preparation:
A, choose fresh, the high-quality chicken fir of 50～55 weight portions, after cleaning, cut into fritter, use centrifuge to dewater 4～5 minutes;
B, the chicken fir after will dewatering are put into and fill 30～32 weight portions, and temperature is fried in 160～220 ℃ of vegetable oil oil cauldrons;
C,, chicken fir moisture content in oil cauldron, adds the yellow capsicum of 4～5 weight portions when more than half when volatilizing, 7～8 weight portion pimientos, and 2～2.5 weight portion fresh flower greens pepper are fried together;
D, chicken fir are fried to play pot with vegetable oil when golden yellow, and adds after 1～2.5 weight portion salt mixes thoroughly, it is refrigerated at 18～22 ℃ of environment after placing 0～6 ℃ environment to be cooled to 20 ℃ rapidly immediately.
2. a kind of fine breed of chicken with thick brownish feathers fir according to claim 1; It is characterized in that adding in a fine breed of chicken with thick brownish feathers fir ham silk; The ham silk of every weight portion is double weight part at least, and temperature is fried after 2～4 minutes in 150～180 ℃ the vegetable oil oil cauldron, the ham silk is played pot be cooled to normal temperature; Cooled ham silk is mixed thoroughly with the fine breed of chicken with thick brownish feathers fir that is cooled to 20 ℃ again, adds the fried cooled ham silk of 5～6 weight portions in the fine breed of chicken with thick brownish feathers fir of per 90～100 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100945768A CN101579111B (en) | 2009-06-12 | 2009-06-12 | Fried collybia albuminosa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100945768A CN101579111B (en) | 2009-06-12 | 2009-06-12 | Fried collybia albuminosa |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101579111A CN101579111A (en) | 2009-11-18 |
| CN101579111B true CN101579111B (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100945768A Active CN101579111B (en) | 2009-06-12 | 2009-06-12 | Fried collybia albuminosa |
Country Status (1)
| Country | Link |
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| CN (1) | CN101579111B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613511B (en) * | 2012-03-20 | 2013-07-31 | 昆明理工大学 | Potato chips with Termitomyces albuminosus and making method thereof |
| CN102805138B (en) * | 2012-08-30 | 2013-08-07 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN103766865A (en) * | 2014-01-10 | 2014-05-07 | 永胜雷特生物工程有限责任公司 | Method for processing fried wild fungus |
| CN104757573A (en) * | 2015-03-16 | 2015-07-08 | 罗勇 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
| CN106473108A (en) * | 2016-10-13 | 2017-03-08 | 昆明饭店有限公司 | A kind of manufacture method of fried collybia albuminosa |
| CN107647384A (en) * | 2017-10-25 | 2018-02-02 | 四川三点水生物科技有限公司 | The preparation method of one breeder fir oil |
| CN108925973A (en) * | 2018-06-26 | 2018-12-04 | 南华泰源商贸有限责任公司 | A kind of preparation method of fried collybia albuminosa |
| CN115590075A (en) * | 2022-09-22 | 2023-01-13 | 会理古城山味农业科技开发有限公司（Cn） | Preparation method of collybia albuminosa oil |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444294A (en) * | 2008-12-24 | 2009-06-03 | 段丽蓉 | Method for producing fried collybia albuminosa |
-
2009
- 2009-06-12 CN CN2009100945768A patent/CN101579111B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444294A (en) * | 2008-12-24 | 2009-06-03 | 段丽蓉 | Method for producing fried collybia albuminosa |
Non-Patent Citations (1)
| Title |
|---|
| 陈士瑜.填乡风情录_鸡枞絮语.《食用菌》.1988,45. * |
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| CN101579111A (en) | 2009-11-18 |
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Effective date of registration: 20190806 Address after: 674200 Yongsheng Industrial Park, Yongsheng County, Lijiang City, Yunnan Province Patentee after: LIJIANG SANCHUAN INDUSTRIAL GROUP CO., LTD. Address before: 674208 Sanchuan Ham Company, Sanchuan Town, Yongsheng County, Lijiang City, Yunnan Province Patentee before: Rui Maoneng |