CN102429247A

CN102429247A - Canned black-boned chicken with Chinese herbs

Info

Publication number: CN102429247A
Application number: CN2011104041524A
Authority: CN
Inventors: 栾晓健; 周曌玥
Original assignee: 张庆之
Priority date: 2011-12-08
Filing date: 2011-12-08
Publication date: 2012-05-02

Abstract

The invention relates to the technical field of can food processing, and discloses canned black-boned chicken with Chinese herbs. A technology for processing the canned black-boned chicken with Chinese herbs comprises the following steps of: slaughtering fresh and live black-boned chicken, defeathering, removing impurities in internal organs, separating the black-boned chicken into two parts from the back bone, chopping one part into chips, immersing the chicken chips and half of edible internal organs by using boiling water, and mixing 6 percent of ginseng, 5 percent of astragalus, 3 percent of tuber fleeceflower root, 3 percent of hickory kernel, 4 percent of Chinese wolfberry, 2 percent of hawthorn, 3 percent of dwarf lilyturf tuber, 4 percent of Chinese date, 2 percent of gyrophora, 3 percent of Chinese angelica and 5 percent of black bean; adding the formula medicinal materials into the black-boned chicken, adding water, and decocting over slow fire twice; and taking the black-boned chicken out, adding spices, decocting with old chicken soup for 1 hour, keeping temperature to soak for 1 hour, taking the black-boned chicken out, putting into an empty can, filling a proper amount of chicken soup, flavoring, canning, and vacuumizing. The invention has the characteristic that: the canned black-boned chicken with Chinese herbs supplements calcium and iron, nourishes and strengthens a body, has high nutritional value, is convenient to eat and protects health.

Description

The black-bone chicken canned medical food

Technical fieldThe present invention relates to the tinned food processing technique field, specifically relate to the black-bone chicken canned medical food.

Background technologyHerbal cuisine is risen in traditional diet of China and dietary therapy of Chinese medicine culture; Herbal cuisine is under traditional Chinese medicine, cookery and nutrition theoretical direction; The strict medicated food formula of pressing; The food that Chinese medicine and some is had medical value is compatible, adopts unique diet culinary art of China and the ticbit with certain color, shape that modern scientific method is made, and is the product that Chinese traditional medical knowledge combines with cooking experience.Its " residence cure in food ", both with medicine as food, again food is composed with medicinal, medicine is borrowed food power, food helps the medicine prestige, the two complements each other, and brings out the best in each other; Both had higher nutritive value, preventable disease is cured the disease, health body-building, is promoted longevity again.

Black-bone chicken is claimed black-bone chicken again, is that a kind of omnivorous family keeps pet.They not only beak, eye, pin be pitch-black, and skin, muscle, bone and most of internal organ also all are pitch-black.See that from nutritive value the nutrition of black-bone chicken is higher than common chicken far away, the mouthfeel of tasting is also very delicate.At medicinal and dietary function, common especially chicken institute is incomparable, is called " famous and precious dietotherapy rare bird " by people.Find that after deliberation black-bone chicken includes abundant melanin, protein, 18 seed amino acids and 18 kinds of trace elements such as B family vitamin, wherein the content of nicotinic acid, vitamin E, phosphorus, iron, potassium, sodium all is higher than common chicken, and cholesterol and fat content are but very low.Total serum protein of black-bone chicken and globular protein content are all apparently higher than common chicken.Contain amino acid in the blackbone Chicken and be higher than common chicken, and it is also high a lot of than common chicken to contain ferro element, is the high invigorant of nutritive value, black-bone chicken property is flat, flavor is sweet; Have effects such as nourishing Yin and clearing heat, liver-kidney tonifying, invigorating the spleen to arrest diarrhea; Be qi-restoratives labor, the first-class good merchantable brand of the body that takes care of health.Edible black-bone chicken can be improved physiological function, delayed senility, strengthening the muscles and bones.To preventing and treating osteoporosis, rickets, women's iron-deficiency anemia etc. obvious effect is arranged.Tradition pot system black-bone chicken needs the long period, and the formality trouble is handled inconvenience; Though pressure cooker pot system time is shorter, mouthfeel and nutrition are all not good, exist and are difficult for cooking the problem of inconvenient eating.

Summary of the inventionIn view of the defective that prior art exists, the objective of the invention is to remedy the weak point of prior art, a kind of benefit iron of replenishing the calcium is provided, nourishing and fit keeping function is of high nutritive value, instant, the black-bone chicken canned medical food of being healthy and strong.

For realizing above-mentioned purpose, the technical solution that the present invention adopted is: the processing technology of black-bone chicken canned medical food is: get fresh and alive black-bone chicken, slaughter, pluck; The foreign material that gill separate two halves with black-bone chicken from spine, get that wherein half cuts into fritter, every piece footpath 3～4cm; Half of chicken nugget and edible internal organ crossed with boiling water and soaked, and removes floating foam, pulls out; The material genseng 6% of getting it filled, the Radix Astragali 5%, the fleece-flower root 3%, hickory kernel 3%, matrimony vine 4%, hawthorn 2%, the tuber of dwarf lilyturf 3%, date 4%, glossy ganoderma 2%; Radix Angelicae Sinensis 3%, black soya bean 5% carries out proportioning in proportion; Get the removal of impurities of prescription medicinal material, pulverize, mix, the adding black-bone chicken adds water and decocts, and changes slow fire boiling after water is opened, and the slow fire boiling time is 4h for the first time, and temperature is 60～80 ℃, and the water yield is 2 times of volumes that flood food materials, is incubated 2 hours, continues the heating slow fire boiling; Decocting time is 2h for the second time, and temperature is 60～80 ℃, and the water yield is as the criterion to flood all food materials, crosses and filters soup, and the medicinal material residue abandons; Take out black-bone chicken, add flavoring and decocted 1 hour with old chicken soup, the back insulation was soaked 1 hour, and the taking-up black-bone chicken places slack tank, and adds an amount of chicken soup, carried out cannedly after the seasoning, vacuumized.

Remedied the weak point of prior art in view of the present invention; Have the benefit of replenishing the calcium iron, nourishing and fit keeping function is of high nutritive value, instant, and the characteristics of being healthy and strong can be carried out the production application of mass, are a kind of new technologies with promotional value.

The specific embodiment

The technical solution that the present invention adopted is: the processing technology of black-bone chicken canned medical food is: get fresh and alive black-bone chicken, slaughter, pluck, foreign material gill; Black-bone chicken is separated two halves from spine, get that wherein half cuts into fritter, every piece footpath 3～4cm; Half of chicken nugget and edible internal organ crossed with boiling water and soaked, and removes floating foam, pulls out; The material genseng 6% of getting it filled, the Radix Astragali 5%, the fleece-flower root 3%, hickory kernel 3%, matrimony vine 4%, hawthorn 2%, the tuber of dwarf lilyturf 3%, date 4%, glossy ganoderma 2%; Radix Angelicae Sinensis 3%, black soya bean 5% carries out proportioning in proportion; Get the removal of impurities of prescription medicinal material, pulverize, mix, the adding black-bone chicken adds water and decocts, and changes slow fire boiling after water is opened, and the slow fire boiling time is 4h for the first time, and temperature is 60～80 ℃, and the water yield is 2 times of volumes that flood food materials, is incubated 2 hours, continues the heating slow fire boiling; Decocting time is 2h for the second time, and temperature is 60～80 ℃, and the water yield is as the criterion to flood all food materials, crosses and filters soup, and the medicinal material residue abandons; Take out black-bone chicken, add flavoring and decocted 1 hour with old chicken soup, the back insulation was soaked 1 hour, and the taking-up black-bone chicken places slack tank, and adds an amount of chicken soup, carried out cannedly after the seasoning, vacuumized.

Claims

1. black-bone chicken canned medical food, the processing technology of black-bone chicken canned medical food is characterized in that: get fresh and alive black-bone chicken, slaughter, pluck, foreign material gill; Black-bone chicken is separated two halves from spine, get that wherein half cuts into fritter, every piece footpath 3～4cm, half of chicken nugget and edible internal organ crossed with boiling water and soaked; Remove floating foam, pull the material genseng 6% of getting it filled, the Radix Astragali 5%, the fleece-flower root 3% out; Hickory kernel 3%, matrimony vine 4%, hawthorn 2%, the tuber of dwarf lilyturf 3%, date 4%, glossy ganoderma 2%, Radix Angelicae Sinensis 3%, black soya bean 5% carries out proportioning in proportion; Get the removal of impurities of prescription medicinal material, pulverize, mix, the adding black-bone chicken adds water and decocts, and changes slow fire boiling after water is opened, and the slow fire boiling time is 4h for the first time, and the water yield is 2 times of volumes that flood food materials, is incubated 2 hours, continues the heating slow fire boiling; Decocting time is 2h for the second time, and the water yield is as the criterion to flood all food materials, crosses and filters soup, and the medicinal material residue abandons; Take out black-bone chicken, add flavoring and decoct with old chicken soup, after need insulation to soak, the taking-up black-bone chicken places slack tank, and adds an amount of chicken soup, carries out cannedly after the seasoning, vacuumizes.

2. black-bone chicken canned medical food according to claim 1, the processing technology of black-bone chicken canned medical food is characterized in that: the slow fire boiling temperature is 60～80 ℃.

3. black-bone chicken canned medical food according to claim 1, the processing technology of black-bone chicken canned medical food is characterized in that: add flavoring and decocted 1 hour with old chicken soup, after need insulation immersion 1 hour.