CN103494238A - Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof - Google Patents
Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof Download PDFInfo
- Publication number
- CN103494238A CN103494238A CN201310375161.4A CN201310375161A CN103494238A CN 103494238 A CN103494238 A CN 103494238A CN 201310375161 A CN201310375161 A CN 201310375161A CN 103494238 A CN103494238 A CN 103494238A
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- China
- Prior art keywords
- rice wine
- weight parts
- chicken
- cartilage
- string
- Prior art date
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- Pending
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 206010034203 Pectus Carinatum Diseases 0.000 title abstract 8
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 7
- 235000009566 rice Nutrition 0.000 title abstract 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000019991 rice wine Nutrition 0.000 claims abstract description 27
- 239000008280 blood Substances 0.000 claims abstract description 20
- 210000004369 blood Anatomy 0.000 claims abstract description 20
- 210000000845 cartilage Anatomy 0.000 claims abstract description 17
- 241000427159 Achyranthes Species 0.000 claims abstract description 7
- 241000471262 Ardisia japonica Species 0.000 claims abstract description 7
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 4
- 241001375196 Brandisia Species 0.000 claims abstract description 4
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000018905 epimedium Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 3
- 241000219925 Oenothera Species 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 210000002435 tendon Anatomy 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000893536 Epimedium Species 0.000 abstract 1
- 241000208688 Eucommia Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 240000008916 Oenothera biennis Species 0.000 abstract 1
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 229940045761 evening primrose extract Drugs 0.000 abstract 1
- 235000008524 evening primrose extract Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000004087 circulation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a rice wine-flavor chicken cartilage-chicken breast string and a preparation method thereof. The rice wine-flavor chicken cartilage-chicken breast string is prepared from 80-90 weight parts of chicken breast, 38-43 weight parts of chicken cartilage, 3-4 weight parts of achyranthes root, 2-3 weight parts of morinda officinalis, 1-2 weight parts of ardisia japonica, 2-3 weight parts of hance brandisia herb, 1-2 weight parts of oenothera biennis, 2-3 weight parts of eucommia leaf, 1-2 weight parts of epimedium, 3-4 weight parts of table salt, 2-3 weight parts of sweet osmanthus honey, 2-3 weight parts of chili powder, 1-2 weight parts of ginger, 0.8-1 part of chive, 2-3 weight parts of tomato sauce, 0.5-0.6 weight parts of monosodium glutamate, 1-2 weight parts of modified starch and a proper amount of rice wine and ice water. Rice wine used in preparation of the rice wine-flavor chicken cartilage-chicken breast string can promote digestion, replenish blood, maintain beauty, relax tendons and activate collaterals and through rice wine, the rice wine-flavor chicken cartilage-chicken breast string has a rice wine unique favor. After baking, the rice wine-flavor chicken cartilage-chicken breast string has a thick rice wine fragrance and has the effect of body building by long-term eating. Through use of a plurality of the Chinese herbal medicines, the rice wine-flavor chicken cartilage-chicken breast string has health care effects of tonifying liver and nourishing kidney, strengthening muscles and bones, relaxing tendons and activating collaterals, and promoting blood circulation to remove blood stasis.
Description
Technical field
The present invention relates to a kind of baked foods, as closely linked as flesh and blood and preparation method thereof to relate in particular to a kind of rice wine local flavor.
Background technology
As closely linked as flesh and blood is a kind of characteristic snack with peculiar flavour, a plurality of chicken blocks and chicken cartilage piece is arranged on a string, baked rear aromatic flavour, and existing pungent is also pleasantly sweet, and the parent who is subject to most of young consumers narrows.The present invention adds the multiple traditional Chinese medicine ingredients with liver-kidney tonifying effect to improve its nutritive value making when as closely linked as flesh and blood, more adds rice wine and helps digestion, makes that as closely linked as flesh and blood has unique rice wine local flavor.
Summary of the invention
The present invention has overcome in prior art not enough, and a kind of rice wine local flavor is provided, and as closely linked as flesh and blood and preparation method thereof.
The present invention is achieved by the following technical solutions:
As closely linked as flesh and blood for a kind of rice wine local flavor, is to be made by the raw material of following weight parts:
Fresh Grade Breast 80-90, chicken cartilage 38-43, root of bidentate achyranthes 3-4, Morinda officinalis 2-3, Japanese ardisia 1-2, Hance Brandisia Herb 2-3, evening primrose 1-2, folium cortex eucommiae 2-3, barrenwort 1-2, salt 3-4, osmanthus honey 2-3, chilli powder 2-3, ginger 1-2, chive 0.8-1, catsup 2-3, monosodium glutamate 0.5-0.6, converted starch 1-2, rice wine and frozen water are appropriate.
A kind of rice wine local flavor as closely linked as flesh and blood preparation method comprises the following steps:
(1) Fresh Grade Breast and chicken cartilage are cleaned up with frozen water, be cut into the bulk that the length of side is 1-2cm, obtain chicken block and cartilage piece;
(2) by seven kinds of Chinese medicine material co-grindings such as the root of bidentate achyranthes, Morinda officinalis, the Japanese ardisias, add 4-5 times of rice wine, soak 16-18 hour under 45-50 ℃, then water proof decoction 1-2 hour, filter, obtain medicinal liquor;
(3) will remain whole raw materials and mix, and add 5-6 times of rice wine, little fiery infusion 35-40 minute, obtain baste;
(4) above-mentioned chicken block and cartilage piece are mixed with medicinal liquor, baste, send in tumbler, tumbling 50-60 minute, then under the low temperature of 0-4 ℃ standing 10-12 hour, make it fully tasty;
(5) pickled chicken block and cartilage block gap are gone here and there on bamboo let, after packing, send into freezer.
Compared with prior art, advantage of the present invention is:
The present invention adds rice wine and helps digestion, blood-enriching face-nourishing, stimulates the circulation of the blood and cause the muscles and joints to relax making when as closely linked as flesh and blood, more makes that as closely linked as flesh and blood has unique rice wine local flavor, and baked rear aroma is strong but fascinating, and food can improve the health for a long time; Add the plurality of Chinese composition, make that as closely linked as flesh and blood and there is liver-kidney tonifying, strengthen muscles and bones, stimulate the circulation of the blood and cause the muscles and joints to relax, health-care efficacy promoting blood circulation and removing blood stasis.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
As closely linked as flesh and blood for a kind of rice wine local flavor, is to be made by the raw material of following weight parts (jin):
Fresh Grade Breast 90, chicken cartilage 43, the root of bidentate achyranthes 4, Morinda officinalis 3, the Japanese ardisia 2, Hance Brandisia Herb 3, evening primrose 2, folium cortex eucommiae 3, barrenwort 2, salt 4, osmanthus honey 3, chilli powder 3, ginger 1, chive 1, catsup 3, monosodium glutamate 0.6, converted starch 2, rice wine and frozen water are appropriate.
A kind of rice wine local flavor as closely linked as flesh and blood preparation method comprises the following steps:
(1) Fresh Grade Breast and chicken cartilage are cleaned up with frozen water, be cut into the bulk that the length of side is 2cm, obtain chicken block and cartilage piece;
(2) by seven kinds of Chinese medicine material co-grindings such as the root of bidentate achyranthes, Morinda officinalis, the Japanese ardisias, add 5 times of rice wine, soak under 50 ℃ 16 hours, then water proof decocts 1 hour, filter, obtain medicinal liquor;
(3) will remain whole raw materials and mix, and add 5 times of rice wine, little fiery infusion 35 minutes, obtain baste;
(4) above-mentioned chicken block and cartilage piece are mixed with medicinal liquor, baste, send in tumbler, tumbling 60 minutes, then under the low temperature of 0 ℃ standing 12 hours, make it fully tasty;
(5) pickled chicken block and cartilage block gap are gone here and there on bamboo let, after packing, send into freezer.
Claims (2)
1. as closely linked as flesh and blood for a rice wine local flavor, it is characterized in that being made by the raw material of following weight parts:
Fresh Grade Breast 80-90, chicken cartilage 38-43, root of bidentate achyranthes 3-4, Morinda officinalis 2-3, Japanese ardisia 1-2, Hance Brandisia Herb 2-3, evening primrose 1-2, folium cortex eucommiae 2-3, barrenwort 1-2, salt 3-4, osmanthus honey 2-3, chilli powder 2-3, ginger 1-2, chive 0.8-1, catsup 2-3, monosodium glutamate 0.5-0.6, converted starch 1-2, rice wine and frozen water are appropriate.
2. a rice wine local flavor as claimed in claim 1 as closely linked as flesh and blood preparation method is characterized in that comprising the following steps:
(1) Fresh Grade Breast and chicken cartilage are cleaned up with frozen water, be cut into the bulk that the length of side is 1-2cm, obtain chicken block and cartilage piece;
(2) by seven kinds of Chinese medicine material co-grindings such as the root of bidentate achyranthes, Morinda officinalis, the Japanese ardisias, add 4-5 times of rice wine, soak 16-18 hour under 45-50 ℃, then water proof decoction 1-2 hour, filter, obtain medicinal liquor;
(3) will remain whole raw materials and mix, and add 5-6 times of rice wine, little fiery infusion 35-40 minute, obtain baste;
(4) above-mentioned chicken block and cartilage piece are mixed with medicinal liquor, baste, send in tumbler, tumbling 50-60 minute, then under the low temperature of 0-4 ℃ standing 10-12 hour, make it fully tasty;
(5) pickled chicken block and cartilage block gap are gone here and there on bamboo let, after packing, send into freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310375161.4A CN103494238A (en) | 2013-08-26 | 2013-08-26 | Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310375161.4A CN103494238A (en) | 2013-08-26 | 2013-08-26 | Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494238A true CN103494238A (en) | 2014-01-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310375161.4A Pending CN103494238A (en) | 2013-08-26 | 2013-08-26 | Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494238A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544174A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Marinated goat fan rib product and making method thereof |
| CN108094907A (en) * | 2017-12-13 | 2018-06-01 | 宿州市百汇食品有限公司 | A kind of as closely linked as flesh and blood string |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231504A (en) * | 2000-02-25 | 2001-08-28 | Kanebo Ltd | Sterilized retort pouch packaged in container, and method for producing the same |
| CN102396729A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Method for making bones and flesh held together |
| CN102450664A (en) * | 2010-11-02 | 2012-05-16 | 山东六和集团有限公司 | Uncooked Sichuan-flavored shashlik and preparation method thereof |
-
2013
- 2013-08-26 CN CN201310375161.4A patent/CN103494238A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231504A (en) * | 2000-02-25 | 2001-08-28 | Kanebo Ltd | Sterilized retort pouch packaged in container, and method for producing the same |
| CN102396729A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Method for making bones and flesh held together |
| CN102450664A (en) * | 2010-11-02 | 2012-05-16 | 山东六和集团有限公司 | Uncooked Sichuan-flavored shashlik and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐小洲: "HACCP在速冻骨肉相连串生产中的应用", 《肉类工业》, no. 09 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544174A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Marinated goat fan rib product and making method thereof |
| CN108094907A (en) * | 2017-12-13 | 2018-06-01 | 宿州市百汇食品有限公司 | A kind of as closely linked as flesh and blood string |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |