CN103653008A - Preparation method of tomato chicken patty - Google Patents
Preparation method of tomato chicken patty Download PDFInfo
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- CN103653008A CN103653008A CN201210346416.XA CN201210346416A CN103653008A CN 103653008 A CN103653008 A CN 103653008A CN 201210346416 A CN201210346416 A CN 201210346416A CN 103653008 A CN103653008 A CN 103653008A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 14
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 title claims 2
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 235000014103 egg white Nutrition 0.000 claims abstract description 5
- 210000000969 egg white Anatomy 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241001330002 Bambuseae Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
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- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000011837 pasties Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 241000227653 Lycopersicon Species 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 241000567031 Calocybe gambosa Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 3
- 229960004999 lycopene Drugs 0.000 description 3
- 235000012661 lycopene Nutrition 0.000 description 3
- 239000001751 lycopene Substances 0.000 description 3
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000037849 arterial hypertension Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a tomato chicken patty, and belongs to the technical manufacture of preparation of foods. The tomato chicken patty is prepared from 150g of tender chicken breast, 50g of pork, 50g of tomato sauce, 50g of vegetable oil, 15g of winter bamboo shoots, 15g of calocybe gambosa, 15g of oilseed rape, 50g of egg white, 15g of starch, 25g of white sugar, 15g of yellow wine, 3g of refined salt, 3g of flavor, 3g of sesame oil, 5g of shallot, and 2g of ginger. The tomato chicken patty has a bright color, aromatic flavor, a moderate sour and sweet taste, and rich nutrition, has the effects of appetizing, preventing constipation, delaying senescence, maintaining beauty and keeping young, tonifying deficiency and building body, nourishing Yin for moistening dryness, keep skins plump and smooth, and is a health dish with a dietary therapy function.
Description
Technical field
The present invention relates to making food technical field, particularly relate to a kind of preparation method of tomato chicken cake.
Background technology
The sauce shape concentrated product that catsup is made through operations such as broken, making beating, removal skins by ripe Fructus Lycopersici esculenti.The taste of its sweet and sour taste and contain abundant nutriment and therefore favored by occidentals always.In catsup, except containing " plant gold " lycopene, also have Cobastab group, dietary fiber, mineral matter, protein and natural pectin etc., and fresh tomato compares, the nutritional labeling in catsup is more easily absorbed by the body; Lycopene in catsup has the function of diuresis and bacteria growing inhibiting, is also good antioxidant, can remove free radical, Cell protection, the to a certain extent generation of pre-anti-cancer.Lycopene also can effectively be protected cardiovascular, and to prevention of arterial sclerosis, hypertension and coronary heart disease are helpful.In addition, catsup promote in addition appetite, Constipation, delay senility, the effect of beautifying face and moistering lotion.
Chicken breast meat and pork are all our common meat.Chicken breast meat protein content is higher, and is easily absorbed by the body into utilization, has the muscle power of enhancing, the effect of strengthening body, and the contained phospholipid that human body is grown and played an important role, is one of important sources of fatty in Chinese's diet structure and phosphatide.Useful the five internal organs of chicken simultaneously, qi-restoratives damages, qi-restoratives stomach invigorating, strengthen muscles and bones, promoting blood circulation and removing obstruction in channels, adjust menstruation, the only effect such as leukorrhea.Obesity or stomach and intestine are weak, worry is suffered from diabetes, arteriosclerotic people, should eat Fresh Grade Breast more.Pork sweet-salty is flat, contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill the deficiency of blood, yellow thin person, all available product of making nutritious tonifying of winning of face.
Summary of the invention
The object of this invention is to provide a beautiful in colour, aromatic flavour, sour and sweet palatability, the preparation method of nutritious tomato chicken cake.
The object of the invention is to realize by the following technical solutions, the formula of tomato chicken cake is 150 grams of tender chicken breast meat, 50 grams of porks, 50 grams of catsup, 50 grams of vegetable oil, 15 grams, winter bamboo shoot, 15 grams of dried mushrooms, 15 grams of rapes, 50 grams, egg white, 15 grams of starch, 25 grams of white sugar, 15 grams, Shaoxing rice wine, 3 grams of refined salt, 3 grams of monosodium glutamates, 3 grams of sesame oil, 5 grams of green onions, 2 grams of ginger.
The specific embodiment
1) chicken breast meat, pork are cut into thin mud, egg white is broken into foam, add starch, close and mix evenly with chicken, pork mud.
2) winter bamboo shoot, dried mushroom, rape section, green onion, ginger simple stage property.
3) a spoon end, puts appropriate end oil, burn after heat, with soup spoon the muddy flesh mixing up proportionately meat pie put into, make the baked one-tenth golden yellow of two-sided Dou Jian, pull out.
4) a spoon end, puts appropriate end oil, green onion, ginger, winter bamboo shoot, dried mushroom, rape put into stir-fry several under, put catsup, fry out fragrance, put into chicken cake, add white sugar, refined salt, monosodium glutamate, Shaoxing rice wine, freshen soup-stock, by 5 minutes, hook a little pasty mixture of starch and water slowly, drip sesame oil, turning spoon sabot.
Claims (5)
1. the invention provides a kind of preparation method of tomato chicken cake, it is characterized in that being made by following material: 150 grams of tender chicken breast meat, 50 grams of porks, 50 grams of catsup, 50 grams of vegetable oil, 15 grams, winter bamboo shoot, 15 grams of dried mushrooms, 15 grams of rapes, 50 grams, egg white, 15 grams of starch, 25 grams of white sugar, 15 grams, Shaoxing rice wine, 3 grams of refined salt, 3 grams of monosodium glutamates, 3 grams of sesame oil, 5 grams of green onions, 2 grams of ginger.
2. chicken breast meat, pork are cut into thin mud, egg white is broken into foam, add starch, close and mix evenly with chicken, pork mud.
3. winter bamboo shoot, dried mushroom, rape section, green onion, ginger simple stage property.
4. spoonful, put oil of the appropriate end, burn after heat, with soup spoon the muddy flesh mixing up proportionately meat pie put into, make the baked one-tenth golden yellow of two-sided Dou Jian, pull out.
5. spoonful, put oil of the appropriate end, green onion, ginger, winter bamboo shoot, dried mushroom, rape put into stir-fry several under, put catsup, fry out fragrance, put into chicken cake, add white sugar, refined salt, monosodium glutamate, Shaoxing rice wine, freshen soup-stock, by 5 minutes, hook a little pasty mixture of starch and water slowly, drip sesame oil, turning spoon sabot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346416.XA CN103653008A (en) | 2012-09-19 | 2012-09-19 | Preparation method of tomato chicken patty |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346416.XA CN103653008A (en) | 2012-09-19 | 2012-09-19 | Preparation method of tomato chicken patty |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103653008A true CN103653008A (en) | 2014-03-26 |
Family
ID=50292727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210346416.XA Pending CN103653008A (en) | 2012-09-19 | 2012-09-19 | Preparation method of tomato chicken patty |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653008A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757136A (en) * | 2015-03-25 | 2015-07-08 | 罗翔 | Mushroom and bean curd pie |
| CN106387703A (en) * | 2016-09-21 | 2017-02-15 | 东北农业大学 | Manufacturing method of tomato beef cakes |
| CN107347961A (en) * | 2017-08-16 | 2017-11-17 | 寿县寿州芈八子食品科技有限公司 | A kind of manufacture craft of green onion perfume (or spice) sesame seed cake |
-
2012
- 2012-09-19 CN CN201210346416.XA patent/CN103653008A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757136A (en) * | 2015-03-25 | 2015-07-08 | 罗翔 | Mushroom and bean curd pie |
| CN106387703A (en) * | 2016-09-21 | 2017-02-15 | 东北农业大学 | Manufacturing method of tomato beef cakes |
| CN107347961A (en) * | 2017-08-16 | 2017-11-17 | 寿县寿州芈八子食品科技有限公司 | A kind of manufacture craft of green onion perfume (or spice) sesame seed cake |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |