CN102132893B - Material formulation of preserved chicken legs and preparation method thereof - Google Patents
Material formulation of preserved chicken legs and preparation method thereof Download PDFInfo
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- CN102132893B CN102132893B CN2011100689716A CN201110068971A CN102132893B CN 102132893 B CN102132893 B CN 102132893B CN 2011100689716 A CN2011100689716 A CN 2011100689716A CN 201110068971 A CN201110068971 A CN 201110068971A CN 102132893 B CN102132893 B CN 102132893B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a material formulation of preserved chicken leg and a preparation method thereof and discloses the material formulation of preserved chicken leg and the preparation method thereof. The preserved chicken leg mainly is prepared from salt, monosodium glutamate, flavorant, white spirit, sodium nitrite, sodium erythorbate, potassium sorbate, pepper, anise, fennel, barbary wolfberry fruit, honey, sesame and green tea. The preserved chicken leg prepared by the formulation and the preparation method has the characteristics of bright color, moderate taste, fresh and tender meat, superior color, smell and taste and is suitable for many groups of people, not only has the nutritional value of the chicken meat, but also fully exerts the functions of the added ingredients for promoting digestion and removing cold, dispelling cold and removing dampness, regulating qi and promoting appetite and enhancing immunity and is also beneficial to the health of the human body.
Description
Technical field
The present invention relates to composition of raw materials of cured bird processed and preparation method thereof, relate in particular to composition of raw materials of a kind of cured chicken leg and preparation method thereof.
Background technology
The cured food that salts down is the traditional food of China, and the local flavor of its uniqueness is well received by consumers, and occupies a tiny space in the meat products market of China.Cured chicken, dried duck, cured chicken leg, bacon, sausage etc., but the cured food that salts down often taste is salty partially, and in curing process, produce a large amount of nitrite, after being absorbed by the body, can be converted into high carcinogenic substance inferior ammonium nitrate, harmful to health.
Such as, in the existing document, application number is 02125092.8, July 12 2002 applying date, Granted publication number is that January 8, patentee in 2003 bacon chicken that be Lu Jianming, Shan side, Zhou Bailing, Xu Guangying, Du second place and preparation method thereof is invented for CN1389149A, the day for announcing, invention relates to a kind of bacon chicken and preparation method thereof, described bacon chicken is to be major ingredient by broiler chicken, after chicken is carried body and is coated with condiment and sticks with paste, pickled 1-5 days, alternating temperature baking 10-20h between 40-110 ℃ of temperature obtains by solarization then; The cured chicken that this invention obtains by above-mentioned preparation method has strong bacon local flavor, is a kind of high protein, low-fat novel chicken product.But bacon chicken often taste is salty partially, and nutritive value is not high, and in long pickled process, often producing has nitrite, after being taken in by human body, can be converted into high carcinogenic substance inferior ammonium nitrate, harmful to health.
Summary of the invention
The objective of the invention is to that often taste is salty partially at the cured chicken that exists in the above-mentioned prior art, mouthfeel is not so good, hard texture, color, smell and taste are not various, nutritive value is not high problem, and a kind of cured chicken leg prescription is provided.
Another object of the present invention is not high at the nutritive value that exists in the prior art, and in long pickled process, often produce nitrite is arranged, after being taken in by human body, can be converted into high carcinogenic substance inferior ammonium nitrate, to the problem that health is harmful to, provide the preparation method of cured chicken leg.
In order to solve above-mentioned technical problem, the present invention is solved by following proposal:
The composition of raw materials of cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45-65g, monosodium glutamate 20-30g, white sugar 20-25g, liquor 20-25g, natrium nitrosum 0.005g, sodium isoascorbate 0.1-0.5g, potassium sorbate 0.5g.
The preparation method of cured chicken leg is: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50%-75% condition air-dry 2-3 days for the chicken leg that will pickle.
The addition of the potassium sorbate in the composition of raw materials meets national standard, harmless, more can increase the holding time of cured chicken leg, make cured chicken leg keep bright in color, taste moderately salted, Fresh ﹠ Tender in Texture, look good, smell good and taste good, reach that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity.
As preferably, the composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45-65g, monosodium glutamate 20-30g, white sugar 20-25g, liquor 20-25g, natrium nitrosum 0.005g, sodium isoascorbate 0.1-0.5g, potassium sorbate 0.5g, Chinese prickly ash 6-10g, anistree 6-10g, fennel seeds 6-10g, cassia bark 6-10g, cloves 6-10g, the fruit of Chinese wolfberry 10-35g.
The preparation method of cured chicken leg is: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50%-75% condition air-dry 2-3 days for the chicken leg that will pickle.
As preferably, the composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g.
The preparation method of cured chicken leg is: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50%-75% condition air-dry 2-3 days for the chicken leg that will pickle.
As preferably, the composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 20-30g, sesame 20-50g.
The preparation method of cured chicken leg is: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50%-75% condition air-dry 2-3 days for the chicken leg that will pickle.
As preferably, the composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 20g, sesame 20g, green tea 10g.
The preparation method of cured chicken leg is: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame, green tea that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50%-75% condition air-dry 2-3 days for the chicken leg that will pickle.
According to technical scheme of the present invention, cured chicken leg bright in color, the taste of making is moderately salted, Fresh ﹠ Tender in Texture, the multiple crowd's that looks good, smell good and taste good, suits characteristics, the nutritive value that not only has chicken itself, more given full play to add that the batching digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity, also very useful to health.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further specified:
Embodiment 1
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g.
The preparation method of cured chicken leg is:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate that porcelain adds prescription, stir, pickled 5 hours under 16 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 50% condition air-dry 2 days for the chicken leg that will pickle.
The cured chicken leg that said method makes has kept its original bacon local flavor, and the characteristics of long shelf-life are arranged again, and suitable most of crowd is edible.
Embodiment 2
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 65g, monosodium glutamate 30g, white sugar 25g, liquor 25g, natrium nitrosum 0.005g, sodium isoascorbate 0.5g, potassium sorbate 0.5g.
The preparation method of cured chicken leg is:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg that said method makes has kept its original bacon local flavor, the characteristics of long shelf-life are arranged again, has increased the consumption of salt, monosodium glutamate, white sugar, liquor on the basis of embodiment 1, and taste is strong, and the crowd that suitable taste is heavier is edible.
Embodiment 3
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g.
Raw material of the present invention selects the composition combination of Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry to make the effect of a raw material produce synergy, thereby reach that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity, add the salt, monosodium glutamate, white sugar, the liquor that in curing process, add, make the cured chicken leg bright in color make, Fresh ﹠ Tender in Texture, look good, smell good and taste good, suitable multiple crowd.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 5.5 hours under 17 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 60% condition air-dry day for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, look good, smell good and taste good, suitable multiple crowd, have that digestive powder is cold, an effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity.
Embodiment 4
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 10g, anistree 10g, fennel seeds 10g, cassia bark 10g, cloves 10g, fruit of Chinese wolfberry 10g.
Raw material of the present invention selects the composition combination of Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry to make the effect of a raw material produce synergy, thereby reach that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity, add the salt, monosodium glutamate, white sugar, the liquor that in curing process, add, make that cured chicken leg bright in color, the taste made are moderately salted, Fresh ﹠ Tender in Texture, multiple crowd looks good, smell good and taste good, suits.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
Cured chicken leg bright in color, the taste that said method makes is moderately salted, Fresh ﹠ Tender in Texture, multiple crowd looks good, smell good and taste good, suits, increased the consumption of Chinese prickly ash, anise, fennel seeds, cassia bark, cloves on the basis of embodiment 3, make fragrance denseer, have more simultaneously that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity.
Embodiment 5
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 65g, monosodium glutamate 30g, white sugar 25g, liquor 25g, natrium nitrosum 0.005g, sodium isoascorbate 0.5g, potassium sorbate 0.5g, Chinese prickly ash 10g, anistree 10g, fennel seeds 10g, cassia bark 10g, cloves 10g, fruit of Chinese wolfberry 35g.
Raw material of the present invention selects the composition combination of Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry to make the effect of a raw material produce synergy, thereby reach that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity, that the fruit of Chinese wolfberry has is hypoglycemic, suppress old and feeble effect, add the salt, monosodium glutamate, white sugar, the liquor that in curing process, add, make the cured chicken leg bright in color make, Fresh ﹠ Tender in Texture, look good, smell good and taste good, suitable multiple crowd.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, potassium sorbate, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, look good, smell good and taste good, taste is salty partially, the heavier crowd of suitable taste is edible.In curing process, can not produce a large amount of nitrite yet.Have that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity.
Embodiment 6
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 10g, anistree 10g, fennel seeds 10g, cassia bark 10g, cloves 10g, fruit of Chinese wolfberry 35g.
Raw material of the present invention selects the composition combination of Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry to make the effect of a raw material produce synergy, thereby reach that digestive powder is cold, the effect of dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, enhancing immunity, that the fruit of Chinese wolfberry has is hypoglycemic, suppress old and feeble effect, add the salt, monosodium glutamate, white sugar, the liquor that in curing process, add, make that cured chicken leg bright in color, the taste made are moderately salted, Fresh ﹠ Tender in Texture, multiple crowd looks good, smell good and taste good, suits.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry that porcelain adds prescription, stir, pickled 5-6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, aromatic flavour, moderately salted, the suitable multiple crowd of taste.In curing process, can not produce a large amount of nitrite yet.Have that digestive powder is cold, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, hypoglycemic, suppress effect old and feeble, enhancing immunity.
Embodiment 7
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 20g, sesame 20g.
Raw material of the present invention is selected Chinese prickly ash, anistree, fennel seeds, cassia bark, cloves, the composition combination of the fruit of Chinese wolfberry makes the effect of a raw material produce synergy, thereby it is cold to reach digestive powder, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, strengthen the effect of immunity, add honey and sesame on original basis, can promote heart and brain and vascular function, enrich blood and make eye bright, the hair care of benefit liver, anti-ageing, add the salt that in curing process, adds, monosodium glutamate, white sugar, liquor, the feasible cured chicken leg bright in color of making, taste is moderately salted, Fresh ﹠ Tender in Texture, look good, smell good and taste good, suitable various crowds, especially very useful for cardiovascular patient.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, aromatic flavour, taste are moderately salted, especially very useful for cardiovascular patient.In curing process, can not produce a large amount of nitrite yet.Have that digestive powder is cold, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, promotion heart and brain and vascular function, enrich blood make eye bright, beneficial liver hair care, antidotal effect.
Embodiment 8
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 30g, sesame 50g.
Raw material of the present invention is selected Chinese prickly ash, anistree, fennel seeds, cassia bark, cloves, the composition combination of the fruit of Chinese wolfberry makes the effect of a raw material produce synergy, thereby it is cold to reach digestive powder, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, strengthen the effect of immunity, add honey and sesame on original basis, can promote heart and brain and vascular function, enrich blood and make eye bright, the hair care of benefit liver, anti-ageing, add the salt that in curing process, adds, monosodium glutamate, white sugar, liquor, by increasing the amount of honey and sesame, make the cured chicken leg fragrance of making stronger, bright in color, taste is moderately salted, Fresh ﹠ Tender in Texture, suitable various crowds, especially very useful for cardiovascular patient.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, fragrance is stronger, taste is moderately salted, especially very useful for cardiovascular patient.Digestive powder is cold, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, hypoglycemic, suppress effect old and feeble, enhancing immunity.
Embodiment 9
The composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 20g, sesame 20g, green tea 10g.
Raw material of the present invention is selected Chinese prickly ash, anistree, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, the composition combination of sesame makes the effect of a raw material produce synergy, thereby it is cold to reach digestive powder, dispelling cold and dehumidification, the effect of regulating the flow of vital energy and whetting the appetite, add green tea on original basis, can also play anti-cancer, reducing blood lipid, the effect of computer radiate is resisted in help, add the salt that in curing process, adds, monosodium glutamate, white sugar, liquor, the feasible cured chicken leg bright in color of making, taste is moderately salted, Fresh ﹠ Tender in Texture, delicate fragrance overflows, look good, smell good and taste good, suitable especially edible computer crowd.
The preparation method of cured chicken leg:
With fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame, green tea that porcelain adds prescription, stir, pickled 6 hours under 18 ℃ of environment temperatures, the back is air-dry.
Air-dry is that to place temperature below 15 ℃, humidity be under 75% condition air-dry 3 days for the chicken leg that will pickle.
The cured chicken leg bright in color that said method makes, Fresh ﹠ Tender in Texture, delicate fragrance overflows, look good, smell good and taste good, suitable especially edible computer crowd.The effect of have that digestive powder is cold, dispelling cold and dehumidification, the appetizing of regulating the flow of vital energy, anti-cancer, reducing blood lipid, help being resisted computer radiate.
The above only is most preferred embodiment of the present invention in a word, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (1)
1. cured chicken leg, it is characterized in that: the composition of raw materials of described cured chicken leg is: the fresh chicken leg batching of every 1000g: salt 45g, monosodium glutamate 20g, white sugar 20g, liquor 20g, natrium nitrosum 0.005g, sodium isoascorbate 0.1g, potassium sorbate 0.5g, Chinese prickly ash 6g, anistree 6g, fennel seeds 6g, cassia bark 6g, cloves 6g, fruit of Chinese wolfberry 10g, honey 20g, sesame 20g, green tea 10g; This cured chicken leg is made by following method for salting: with fresh chicken leg, remove fat and mucous membrane connective tissue, clean, put into salt, monosodium glutamate, white sugar, liquor, natrium nitrosum, sodium isoascorbate, potassium sorbate, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, the fruit of Chinese wolfberry, honey, sesame, green tea that porcelain adds prescription, stir, pickled 5-6 hours under 16-18 ℃ of environment temperatures, the back is air-dry.
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| CN2011100689716A CN102132893B (en) | 2011-03-22 | 2011-03-22 | Material formulation of preserved chicken legs and preparation method thereof |
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| CN2011100689716A CN102132893B (en) | 2011-03-22 | 2011-03-22 | Material formulation of preserved chicken legs and preparation method thereof |
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| CN102132893B true CN102132893B (en) | 2013-09-04 |
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| CN103689628B (en) * | 2013-12-25 | 2016-02-17 | 广西博士海意信息科技有限公司 | A kind of spicy butcher's meat or bacon and preparation method thereof |
| CN105851909A (en) * | 2016-04-01 | 2016-08-17 | 南京佳邦食品有限公司 | Preparation method of enzymatic hydrolysis type oxidation preventing preserved chicken legs |
| CN105995393A (en) * | 2016-05-17 | 2016-10-12 | 句容市红掌食品有限公司 | Bacteriostat for pickling goose and application of bacteriostat |
| CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
| CN108308260A (en) * | 2018-01-30 | 2018-07-24 | 重庆凯年食品有限公司 | A kind of cured article formulations |
| CN112244223A (en) * | 2020-10-26 | 2021-01-22 | 丁子潭 | Chicken pickling formula |
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| CN1672528A (en) * | 2005-04-10 | 2005-09-28 | 梅州市东丽达贸易有限公司 | Bacon making process |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
-
2011
- 2011-03-22 CN CN2011100689716A patent/CN102132893B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672528A (en) * | 2005-04-10 | 2005-09-28 | 梅州市东丽达贸易有限公司 | Bacon making process |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
Non-Patent Citations (1)
| Title |
|---|
| 周光宏.风鸡.《肉品加工学》.中国农业出版社,2008,220-221. * |
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| CN102132893A (en) | 2011-07-27 |
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