CN102835672A - Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment - Google Patents

Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment Download PDF

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Publication number
CN102835672A
CN102835672A CN2012102973069A CN201210297306A CN102835672A CN 102835672 A CN102835672 A CN 102835672A CN 2012102973069 A CN2012102973069 A CN 2012102973069A CN 201210297306 A CN201210297306 A CN 201210297306A CN 102835672 A CN102835672 A CN 102835672A
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chicken
matsutake
native
gram
fine
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CN2012102973069A
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蔡强善
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YUNNAN SONGRONG TRADE CO Ltd
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YUNNAN SONGRONG TRADE CO Ltd
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Priority to CN2012102973069A priority Critical patent/CN102835672A/en
Publication of CN102835672A publication Critical patent/CN102835672A/en
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Abstract

The invention discloses a local chicken tricholoma matsutake dobin-mushi which is made of 17.79-36.56% of local chicken, 11.53-25.96% of tricholoma matsutake, 25.96-34.70 % of water, 1.43-6.84% of diluent, 1.10-5.50% of chicken powder, 0.43-2.79% of white sugar, 0.65-3.51 % tricholoma matsutake powder, 0.65-3.51 % tricholoma matsutake oil, 0.0021-0.0071% of green onion, and 0.0021-0.0071% of ginger by weight percentage. The invention further discloses a local chicken tricholoma matsutake dobin-mushi producing method which includes the steps as follows, a local chicken is cut into lumps; the chicken lumps are scaled in boiled water and drained; the tricholoma matsutake is cut into pieces; juice is adjusted; ingredients are added; steaming, packaging and sterilization are carried out. Meanwhile, the invention discloses further discloses equipment used for making the local chicken tricholoma matsutake dobin-mushi; the equipment comprises a lump cutting device, a scalding device, a filtering device, a slicing device, a juice adjusting device, a heating device, a packaging device and a sterilization device.

Description

The steaming of the fine and soft soil bottle of a kind of native dried chicken floss, its preparation method and equipment
Invention field
The present invention relates to a kind of vegetable of food processing field, relate in particular to the fine and soft soil bottle of a kind of native dried chicken floss and steam and preparation method thereof.
Background technology
Matsutake, the formal name used at school Trichotoma matsutake is a kind of famous and precious edible mushroom.Bright matsutake, shape is as if umbrella, and bright and lustrous, cap is brown, and stem is a white, and the fibrous wool rare thing is all arranged, and the delicate plumpness of bacterial context is of close texture, and strong special aroma is arranged.Matsutake is rich in protein, fat, cellulose, several amino acids and unrighted acid, and matsutake also contains rare nutrients such as rare β in other mushroom-glucose acid, nucleic acid derivative, peptide matters, organic germanium Ge124-239PM and polysaccharide LPB.Matsutake has the radicals scavenging of acceleration, delays the histoorgan decline and improves cardiovascular function; Matsutake can also enhance metabolism, and the raising human body is antiviral, anti-cell suddenlys change and increase immunity.Therefore normal edible matsutake can play strong smart kidney tonifying, and cardiac stimulant is enriched blood, and brain tonic and intelligence development, regulating qi-flowing for eliminating phlegm are controlled diabetes and effect such as anticancer.
The soil chicken is the fryer of putting in a suitable place to breed in hill woodland, orchard, and fat is abundant between the flesh of native chicken, and taste is bright naturally fragrant.The nutritive value of soil chicken is compared higher with common chicken, it is more reasonable that its meat structure and nutritive proportion are compared with common chicken.Soil chicken contains rich in protein, amino acid and various trace element, but its fatty content is lower, and body-care is had significant values; Contain abundant colloid albumen in the chicken skin of soil chicken, can be absorbed rapidly and utilization by human body.Therefore edible native chicken can enhances human body physique, improve the human immunological competence.
Steaming, is the cooking method of praising highly the most and respecting in the Chinese dietetic, and the successive dynasties gourmet generally acknowledges that steamed wheaten foods is the most nutritious, also can keep the original flavor and the delicate flavour of food." the soil bottle steams " is the most common in Japan, and the teapot teacup splendid attire of often processing with earth is called " soil bottle ", again because steam; Call it " the soil bottle steams ", steam slowly, discharge the taste of food materials in the soup fully through little handleless cup; And the steaming of Japanese soil bottle belongs to the clear soup class, is major ingredient with fish and shellfish mainly, the soup flat flavor; Be rich in nutrition again, and at the food processing field of China, the vegetable of " the soil bottle steams " of making according to the food materials characteristics and the national eating habit of China type also seldom.
Therefore, be desirable to provide a kind of suitable national taste with matsutake and native chicken as raw-material " the soil bottle steams " type health care vegetable, to adapt to people's consumption demand.
Summary of the invention
For this reason, the present invention proposes the fine and soft soil bottle of a kind of native dried chicken floss and steam and preparation method thereof, can solving at least, part addresses the above problem.
According to an aspect of the present invention; Provide the fine and soft soil bottle of a kind of native dried chicken floss to steam, it is to be processed through following steps by by weight percentage 17.79~36.56% native chicken, 11.53~25.96% matsutake, 25.96~34.70% water, 1.43~6.82% take rare, 1.10~5.20% chicken powder, 0.43~2.79% white sugar, 0.65~3.51% matsutake powder, 0.65~3.51% matsutake oil, 0.0021~0.0071% green onion and 0.0021~0.0071% ginger that this soil bottle steams:
(1) native chicken is cut piece: the native chicken after will cleaning is cut piece;
(2) native chicken nugget is quick-boiled water and is drained: native chicken nugget is quick-boiled water at 90 ℃~100 ℃ drain after 10~15 minutes;
(3) matsutake section: the matsutake of cleaning is cut into the matsutake sheet that thickness is 1~5mm;
(4) transfer juice: with water, take rare, chicken powder, white sugar, matsutake powder and matsutake oil and stir;
(5) reinforced: that the chicken nugget that drains, matsutake section, the juice, green onion and the Jiang Jia that mix up are buried in the bottle;
(6) steam: the soil bottle that will add honest material steamed 2-3 hour down at 160 ℃~200 ℃;
(7) packing: will steam fine and soft native bottle of the packing of steaming of good native dried chicken floss by certain specification;
(8) sterilization: with the fine and soft soil bottle of packaged native dried chicken floss steaming carrying out sterilization.
Alternatively; Steam according to the fine and soft soil bottle of native dried chicken floss according to the present invention, it is to take rare, 5-15 gram chicken powder, 2~8 gram white sugar, 3~10 gram matsutake powder, 3~10 gram matsutakes oil, 0.1~0.2 gram green onion and 0.1~0.2 gram ginger by the native chicken of 70~120 grams, 50~80 gram matsutakes, 140~200 gram water, 5-20 gram to process that the fine and soft soil bottle of this soil dried chicken floss steams.
Alternatively, steam according to the fine and soft soil bottle of native dried chicken floss according to the present invention, said matsutake be included in-25 ℃~-35 ℃ of storages matsutake.
According to a further aspect in the invention; The preparation method that provides a kind of above-mentioned fine and soft soil bottle of native dried chicken floss to steam; The fine and soft soil bottle of this soil dried chicken floss steam 17.79~36.56% the native chicken that comprises by weight percentage, 11.53~25.96% matsutake, 25.96~34.70% water, 1.43~6.82% take rare, 1.10~5.20% chicken powder, 0.43~2.79% white sugar, 0.65~3.51% matsutake powder, 0.65~3.51% matsutake oil, 0.0021~0.0071% green onion and 0.0021~0.0071% ginger, it is characterized in that the step of this preparation method is following:
(1) native chicken is cut piece: the native chicken after will cleaning is cut piece;
(2) native chicken nugget is quick-boiled water and is drained: native chicken nugget is quick-boiled water drain after 10~15 minutes in 90 ℃~100 ℃ water;
(3) matsutake section: the matsutake of cleaning is cut into the matsutake sheet that thickness is 1~5mm;
(4) transfer juice: with water, take rare, chicken powder, white sugar, matsutake powder and matsutake oil and stir;
(5) reinforced: that the chicken nugget that drains, matsutake section, the juice, green onion and the Jiang Jia that mix up are buried in the bottle;
(6) steam: the soil bottle that will add honest material steamed 2-3 hour down at 160 ℃~200 ℃.
(7) packing: will steam the fine and soft soil bottle of good native dried chicken floss and steam, and pack by certain specification;
(8) sterilization: with the fine and soft soil bottle of packaged native dried chicken floss steaming carrying out sterilization.
Alternatively; According to the preparation method that the fine and soft soil bottle of native dried chicken floss according to the present invention steams, it is to take rare, 5-15 gram chicken powder, 2~8 gram white sugar, 3~10 gram matsutake powder, 3~10 gram matsutakes oil, 0.1~0.2 gram green onion and 0.1~0.2 gram ginger by the native chicken of 70~120 grams, 50~80 gram matsutakes, 140~200 gram water, 5-20 gram to process that the fine and soft soil bottle of said native dried chicken floss steams.
Alternatively, according to the preparation method that the fine and soft soil bottle of native dried chicken floss according to the present invention steams, said matsutake be included in-25 ℃~-35 ℃ of storages matsutake.
Alternatively, the preparation method according to the fine and soft soil bottle of native dried chicken floss according to the present invention steams in the described therein accent juice step, adds entry successively, takes rare, chicken powder, white sugar, matsutake powder and matsutake oil, stirs.
Alternatively, the preparation method that the fine and soft soil bottle of native dried chicken floss according to the present invention steams in the addition step, adds native chicken nugget, matsutake, juice, green onion and Jiang Yici therein.
According to another aspect of the present invention, a kind of equipment that the fine and soft soil bottle of above-mentioned native dried chicken floss steams of making is provided also, this equipment comprises:
Native chicken after being used for cleaning is cut the block assembly of piece;
Be used for quick-boiling the water device with what native chicken nugget was quick-boiled water 10~15 minutes under 90 ℃~100 ℃;
Be used to quick-boil the filter that drains behind the water;
Matsutake after being used for cleaning is cut into the slicing device that thickness is the matsutake sheet of 1~5mm;
Be used for water, take the accent juice device that rare, chicken powder, white sugar, matsutake powder and matsutake oil stir;
Soil bottle after being used for feeding in raw material steams 2-3 hour heater;
Be used for to steam the fine and soft soil bottle of good native dried chicken floss and steam the packing device of packing;
Be used for the fine and soft soil bottle of packaged native dried chicken floss is steamed the sterilizing unit that carries out sterilization.
At first native chicken is sent into and cut block assembly native chicken is cut piece; Utilizing conveyer belt that native chicken nugget is sent into then quick-boils the water device and quick-boils water; The chicken nugget that to quick-boil water afterwards utilizes conveyer belt to be sent to filter and drains; Next utilize conveyer belt that the chicken nugget that drains is sent in the soil bottle on the heater; Simultaneously various condiment being put into the juice of transferring after stirring in the juice device utilizes conveyer belt to be sent to heater; Green onion ginger in the soil bottle is steamed a period of time with heater then; To steam the steaming of the fine and soft soil bottle of good native dried chicken floss afterwards and utilize conveyer belt to be sent to packing device, install in the glass jar by certain specification; At last the fine and soft soil bottle of packaged native dried chicken floss is steamed and be sent to the sterilizing unit sterilization.
According to the method for the invention, the main material with nutritional health function is rendered palatable, and use the soil bottle and steam technology, obtained tasty mouthfeel, the fine and soft soil bottle of native dried chicken floss nutritious, that be fit to the national taste of China steams vegetable through various condiment.The fine and soft soil bottle of this soil dried chicken floss steams the strong smart kidney tonifying that vegetable had both had matsutake, and cardiac stimulant is enriched blood, brain tonic and intelligence development, regulating qi-flowing for eliminating phlegm, and the anticancer health-care efficacy that waits has the various nutritional labelings such as rich in protein and trace element of native chicken again, has satisfied people's consumption demand.
Description of drawings
Through reading the hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used to illustrate the purpose of preferred implementation, and does not think limitation of the present invention.
Fig. 1 shows the preparation method who steams according to the fine and soft soil bottle of the native dried chicken floss of one embodiment of the present invention.
Fig. 2 shows the connected mode that the fine and soft soil bottle of the native dried chicken floss of making according to the present invention steams equipment.
The specific embodiment
Below in conjunction with accompanying drawing and concrete embodiment the present invention is done further description.
Fig. 1 shows the preparation method according to the cool sheet of matsutake of an embodiment of the invention.According to this method, at first carry out the S1100 step and native chicken is cut piece with cutting block assembly; Carry out the S1200 step then chicken nugget is quick-boiled water in quick-boiling the water device, in filter, drain; Carrying out the S1300 step afterwards cuts into slices the matsutake of cleaning in slicing device; Next carrying out the S1400 step is put into various condiment to transfer in the juice device and stirs; Get into the addition step of S1500 afterwards; Get into the S1600 step at last, the soil bottle that will add honest material is put into heater moderate heat (for example at 160 ℃~200 ℃) and steams a period of time; Get into step S1700 afterwards, packing device is sent in the fine and soft soil bottle of the native dried chicken floss steaming that steaming is good, installs in the glass jar according to certain specification; Get into the S1800 step at last, the fine and soft soil bottle of the native dried chicken floss of can is steamed send into the sterilizing unit sterilization, so far the S1800 step finishes, and what the fine and soft soil bottle of native dried chicken floss steamed completes.
Embodiment
The soil chicken is put in a suitable place to breed in hill woodland or orchard, the native chicken that put in a suitable place to breed the Cangshan County, because Special geography position and weather, meat is delicious more, is fit to do the soil bottle and steams, and therefore preferred in the present invention Cangshan County soil chicken is as main material; Matsutake is grown in pine forest or theropencedrymion area, and nutritive value is high, but is difficult for fresh-keeping shortcoming after harvesting is arranged, and in order to improve the freshness of product of the present invention, we preferably are deposited in-25 ℃~-35 ℃ the freezer the new matsutake of plucking as main material; According to nutrition and the mouthfeel characteristics of matsutake and native chicken, preferred sweetness, free of contamination mountain spring water are as another raw material of producing this matsutake vegetable; Aspect other flavouring, having adopted with sea-tangle, wooden fish is that " taking rare " of the Japanese import of main component increases bright seasoning.
The applicant has obtained the following proportioning raw materials by weight percentage of vegetable of the present invention through a large amount of experiments: 17.79~36.56% native chicken, 11.53~25.96% matsutake, 25.96~34.70% water, 1.43~6.82% take rare, 1.10~5.20% chicken powder, 0.43~2.79% white sugar, 0.65~3.51% matsutake powder, 0.65~3.51% matsutake oil, 0.0021~0.0071% green onion and 0.0021~0.0071% ginger.
Wherein preferably to be that the native chicken of 70~120 grams, 50~80 gram matsutakes, 140~200 gram water, 5-20 gram are taken rare, the proportioning raw materials of 5-15 gram chicken powder, 2~8 gram white sugar, 3~10 gram matsutake powder, 3~10 gram matsutakes oil, 0.1~0.2 gram green onion and 0.1~0.2 gram ginger with weight.
In the present embodiment the applicant to be that 70 gram Cangshan soil chicken, 50 gram matsutakes, 140 gram water, 5 grams are taken rare, the proportioning raw materials of 5 gram chicken powder, 2 gram white sugar, 3 gram matsutake powder, 3 gram matsutakes oil, 0.1 gram green onion and 0.1 gram ginger describes the preparation method that the fine and soft soil bottle of native dried chicken floss steams with weight.
Preparation method according to the fine and soft soil bottle of the native dried chicken floss shown in Fig. 1 steams has at first carried out the S1100 step, the 70 gram Cangshan County soil chicken of cleaning is sent into cut block assembly, and native chicken is cut piece; Carry out the S1200 step then, the native chicken nugget of cutting is quick-boiled water in quick-boiling the water device, will quick-boil coolant-temperature gage and transfer to 90 ℃~100 ℃, quick-boil 10~15 minutes water time, the chicken nugget of quick-boiling water is sent in the filter drained; Carry out the S1300 step afterwards, clean, send in the slicing device matsutake is cut into the matsutake section that thickness is 1mm-5mm being stored at the fresh matsutake of the gram of 50 in-25 ℃~-35 ℃ freezers; Next carry out the S1400 step, 140 Keshan spring, 5 grams are taken rare, 5 gram chicken powder, 2 gram white sugar, 3 gram matsutake powder and 3 gram matsutake oil be put into successively and transfer in the juice device, stir; Get into the S1500 addition step afterwards, native chicken nugget, matsutake sheet, the juice that mixes up and 0.1 gram ginger and 0.1 gram green onion are put into the soil bottle successively; Get into the S1600 step then, the soil bottle that will add honest material is sent into heater, and the heater temperature is transferred to 180 ℃, steams 2.5 hours; Get into step S1700 afterwards, steam and send into packing device, install in the glass jar according to the specification of the every bag of 200 grams with steaming the fine and soft soil bottle of good native dried chicken floss; Get into the S1800 step at last, the fine and soft soil bottle of the native dried chicken floss of can is steamed send into the sterilizing unit sterilization, so far the S1800 step finishes, and the preparation that the fine and soft soil bottle of native dried chicken floss steams is accomplished.
When utilize making the equipment that the fine and soft soil bottle of native dried chicken floss steams, the 70 gram Cangshan County soil chicken that at first will clean is sent into and cuts block assembly native chicken is cut piece; Utilize conveyer belt that native chicken nugget is sent into then and quick-boil the water device,, quick-boil 10~15 minutes water time at 90 ℃~100 ℃; The chicken nugget that to quick-boil water afterwards utilizes conveyer belt to be sent to filter and drains; Next utilize conveyer belt that the chicken nugget that drains is sent in the soil bottle on the heater (for example food steamer); Simultaneously 140 Keshan spring, 5 grams being taken rare, 5 gram chicken powder, 2 gram white sugar, 3 gram matsutake powder and 3 gram matsutake oil is put into the juice of transferring after stirring in the juice device successively and utilizes conveyer belt to be sent to heater; In the soil bottle, put into 0.1 gram green onion and 0.1 gram ginger then, heater is set to 180 ℃, steams 2.5 hours; To steam the fine and soft soil bottle of good native dried chicken floss afterwards and steam and utilize conveyer belt to be sent to packing device, install in the glass jar by the specification of the every bag of 200 grams; At last the fine and soft soil bottle of packaged native dried chicken floss is steamed and be sent to the sterilizing unit sterilization.
According to present embodiment, through various condiment the main material with nutritional health function is rendered palatable, and use the soil bottle and steam technology, obtained tasty mouthfeel, the fine and soft soil bottle of native dried chicken floss nutritious, that be fit to the national taste of China steams vegetable.The fine and soft soil bottle of this soil dried chicken floss steams the strong smart kidney tonifying that had both had matsutake, and cardiac stimulant is enriched blood, brain tonic and intelligence development, regulating qi-flowing for eliminating phlegm, and the anticancer health-care efficacy that waits has various nutritional labelings such as native chicken rich in protein and trace element again, has satisfied people's consumption demand.
It should be noted that the present invention will be described rather than limit the invention for the foregoing description, and those skilled in the art can design alternative embodiment under the situation of the scope that does not break away from accompanying claims.

Claims (9)

1. the fine and soft soil bottle of native dried chicken floss steams, and it is to be processed through following steps by by weight percentage 17.79~36.56% native chicken, 11.53~25.96% matsutake, 25.96~34.70% water, 1.43~6.82% take rare, 1.10~5.20% chicken powder, 0.43~2.79% white sugar, 0.65~3.51% matsutake powder, 0.65~3.51% matsutake oil, 0.0021~0.0071% green onion and 0.0021~0.0071% ginger that this soil bottle steams:
(1) native chicken is cut piece: the native chicken after will cleaning is cut piece;
(2) native chicken nugget is quick-boiled water and is drained: native chicken nugget is quick-boiled water drain after 10~15 minutes in 90 ℃~100 ℃ water;
(3) matsutake section: the matsutake of cleaning is cut into the matsutake sheet that thickness is 1~5mm;
(4) transfer juice: with water, take rare, chicken powder, white sugar, matsutake powder and matsutake oil and stir;
(5) reinforced: that the chicken nugget that drains, matsutake section, the juice, green onion and the Jiang Jia that mix up are buried in the bottle;
(6) steam: the soil bottle that will add honest material steamed 2-3 hour down at 160 ℃~200 ℃;
(7) pack: will steam the steaming of the fine and soft soil bottle of good native dried chicken floss and pack by certain specification;
(8) sterilization: with the fine and soft soil bottle of packaged native dried chicken floss steaming carrying out sterilization.
2. the fine and soft soil bottle of native dried chicken floss as claimed in claim 1 steams, and it is to take rare, 5-15 gram chicken powder, 2~8 gram white sugar, 3~10 gram matsutake powder, 3~10 gram matsutakes oil, 0.1~0.2 gram green onion and 0.1~0.2 gram ginger by the native chicken of 70~120 grams, 50~80 gram matsutakes, 140~200 gram water, 5-20 gram to process that the fine and soft soil bottle of this soil dried chicken floss steams.
3. the fine and soft soil bottle of native dried chicken floss as claimed in claim 1 steams, and wherein said matsutake is included in the matsutake of-25 ℃~-35 ℃ of storages.
4. preparation method that the fine and soft soil bottle of native dried chicken floss as claimed in claim 1 steams; This soil bottle steam 17.79~36.56% the native chicken that comprises by weight percentage, 11.53~25.96% matsutake, 25.96~34.70% water, 1.43~6.82% take rare, 1.10~5.20% chicken powder, 0.43~2.79% white sugar, 0.65~3.51% matsutake powder, 0.65~3.51% matsutake oil, 0.0021~0.0071% green onion and 0.0021~0.0071% ginger, it is characterized in that the step of this preparation method is following:
(1) native chicken is cut piece: the native chicken after will cleaning is cut piece;
(2) native chicken nugget is quick-boiled water and is drained: native chicken nugget is quick-boiled water drain after 10~15 minutes in 90 ℃~100 ℃ water;
(3) matsutake section: the matsutake of cleaning is cut into the matsutake sheet that thickness is 1~5mm;
(4) transfer juice: with water, take rare, chicken powder, white sugar, matsutake powder and matsutake oil and stir;
(5) reinforced: that the chicken nugget that drains, matsutake section, the juice, green onion and the Jiang Jia that mix up are buried in the bottle;
(6) steam: the soil bottle that will add honest material steamed 2-3 hour down at 160 ℃~200 ℃.
(7) packing: will steam the fine and soft soil bottle of good native dried chicken floss and steam, and pack by certain specification;
(8) sterilization: with the fine and soft soil bottle of packaged native dried chicken floss steaming carrying out sterilization.
5. the preparation method that the fine and soft soil bottle of native dried chicken floss as claimed in claim 4 steams, wherein should the fine and soft soil bottle of soil dried chicken floss steaming is to take rare, 5-15 gram chicken powder, 2~8 gram white sugar, 3~10 gram matsutake powder, 3~10 gram matsutakes oil, 0.1~0.2 gram green onion and 0.1~0.2 gram ginger by the native chicken of 70~120 grams, 50~80 gram matsutakes, 140~200 gram water, 5-20 gram to process.
6. the preparation method that the fine and soft soil bottle of native dried chicken floss as claimed in claim 4 steams, wherein said matsutake is included in the matsutake of-25 ℃~-35 ℃ of storages.
7. the preparation method that the fine and soft soil bottle of native dried chicken floss as claimed in claim 4 steams is in the described therein accent juice step, with water, take rare, chicken powder, white sugar, matsutake powder and matsutake oil and add successively.
8. the preparation method that the fine and soft soil bottle of native dried chicken floss as claimed in claim 4 steams in the addition step, adds native chicken nugget, matsutake, juice, green onion and Jiang Yici therein.
9. make the equipment that the fine and soft soil bottle of native dried chicken floss as claimed in claim 1 steams for one kind, it is characterized in that this equipment comprises:
Native chicken after being used for cleaning is cut the block assembly of piece;
Be used for quick-boiling the water device with what native chicken nugget was quick-boiled water 10~15 minutes under 90 ℃~100 ℃;
Be used to quick-boil the filter that drains behind the water;
Matsutake after being used for cleaning is cut into the slicing device that thickness is the matsutake sheet of 1~5mm;
Be used for water, take the accent juice device that rare, chicken powder, white sugar, matsutake powder and matsutake oil stir;
Soil bottle after being used for feeding in raw material steams 2-3 hour heater;
Be used for to steam the fine and soft soil bottle of good native dried chicken floss and steam the packing device of packing;
Be used for the fine and soft soil bottle of packaged native dried chicken floss is steamed the sterilizing unit that carries out sterilization.
CN2012102973069A 2012-08-12 2012-08-12 Local chicken tricholoma matsutake dobin-mushi and producing method thereof and equipment Pending CN102835672A (en)

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CN105876525A (en) * 2014-12-30 2016-08-24 云南松篁商贸有限责任公司 Tricholoma matsutake rice noodle soup material recipe and production method thereof
CN107772292A (en) * 2017-11-06 2018-03-09 长垣烹饪职业技术学院 A kind of preparation method of Agricus blazei stewing native chicken

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