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 PDF

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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
Authority
CN
China
Prior art keywords
rice wine
weight parts
chicken
cartilage
string
Prior art date
Application number
CN201310375161.4A
Other languages
Chinese (zh)
Inventor
刘开祥
Original Assignee
安徽富利康食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 安徽富利康食品有限公司 filed Critical 安徽富利康食品有限公司
Priority to CN201310375161.4A priority Critical patent/CN103494238A/en
Publication of CN103494238A publication Critical patent/CN103494238A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

As closely linked as flesh and blood and preparation method thereof for a kind of rice wine local flavor
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.
CN201310375161.4A 2013-08-26 2013-08-26 Rice wine-flavor chicken cartilage-chicken breast string and preparation method thereof CN103494238A (en)

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)

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Country Status (1)

Country Link
CN (1) CN103494238A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20140108