CN104305234A - Hot and spicy chicken cubes and processing method thereof - Google Patents
Hot and spicy chicken cubes and processing method thereof Download PDFInfo
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- CN104305234A CN104305234A CN201410492250.1A CN201410492250A CN104305234A CN 104305234 A CN104305234 A CN 104305234A CN 201410492250 A CN201410492250 A CN 201410492250A CN 104305234 A CN104305234 A CN 104305234A
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Classifications
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- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses hot and spicy chicken cubes and a processing method thereof. The hot and spicy chicken cubes are prepared from the following raw materials in parts by weight: 80-100 parts of chicken, 2-4 parts of a chili powder, 3-4 parts of fermented soybean, 2-3 parts of a wheat protein powder, 5-8 parts of agrocybe cylindracea, 0.2-0.3 part of angelica dahurica leaf, 0.3-0.5 part of ocimum basilicum, 0.3-0.6 part of herba portulacae, 0.2-0.3 part of prepared rehmannia root, 4-6 parts of onion, 3-5 parts of a tomato paste, 0.5-1 part of a curry powder, 4-8 parts of rice vinegar, 4-8 parts of goldenrain tree sprouts, 2-4 parts of refined salt, 2-4 parts of alpinia officinarum hance, 0.5-0.8 part of zanthoxylum oil, a proper amount of plant oil, and a proper amount of a flavor nutritional agent. The prepared hot and spicy chicken cubes are hot, spicy, crisp and tender; the agrocybe cylindracea and the goldenrain tree sprouts are added for enhancing aroma and flavoring, and also have the efficacies of nourishing yin and clearing heat, increasing appetite, strengthening gluten and bones; with addition of the angelica dahurica leaf, ocimum basilicum, herba portulacae and prepared rehmannia root traditional Chinese medicine extracts, the hot and spicy chicken cubes have the efficacies of clearing heat and detoxifying, and replenishing blood and kidney, and are suitable for the majority of people to eat.
Description
Technical field
The present invention relates to a kind of fragrant chicken with several spices meat cubelets and processing method thereof, belong to food processing technology field.
Background technology
Leisure food be a class with product peculiar flavour be attraction, for joyful consumer's mood or the food possessing health care.Along with recreation is popular gradually, the consumption figure of leisure food is more and more large, and meat products processing industry, as an important component part of food industry, also complies with the development trend of this Leisure orchards.Along with growth in the living standard, the leisure meat product of current single taste, can not meet the demand of people, a kind of nutrition, delicious food, functional leisure meat product, are badly in need of Development and Production, meet the need of market.
Summary of the invention
The object of the present invention is to provide a kind of fragrant chicken with several spices meat cubelets and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of fragrant chicken with several spices meat cubelets are made up of the raw material of following weight parts:
Chicken 80-100, paprika 2-4, fermented soya bean 3-4, gluten powder 2-3, agrocybe 5-8, dahurian angelica leaf 0.2-0.3, sweet basil 0.3-0.5, purslane 0.3-0.6, prepared rhizome of rehmannia 0.2-0.3, onion 4-6, catsup 3-5, curry powder 0.5-1, rice vinegar 4-8, lily magnolia bud 4-8, refined salt 2-4, galangal 2-4, Zanthoxylum essential oil 0.5-0.8, vegetable oil is appropriate, flavor nutrition agent is appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described fragrant chicken with several spices meat cubelets, comprises the following steps:
(1), by onion, galangal clean simple stage property, add broken last 1-2 flavor nutrition agent doubly and stir, obtain ginger green onion nutrient solution, chicken removal of impurities is cleaned and is stranding into gruel, rub with refined salt and mix evenly, then with ginger green onion nutrient solution stirs infiltrate even, 1-2 hour is pickled at 5-10 DEG C, stand-by;
(2), by dahurian angelica leaf, sweet basil, purslane, prepared rhizome of rehmannia add 8-12 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains decoction liquor;
(3), by agrocybe, lily magnolia bud distinguish mire water 30-60 second, pull out and drain, freeze drying, pulverize, together enter pot with curry powder, paprika, Zanthoxylum essential oil and stir-fry to dry perfume (or spice), obtain fragrant peppery powder;
(4), get the vegetable oil pickling diced chicken meat weight 6-10% and enter pot, be heated to 6-8 maturation, add fragrant peppery powder and other surplus stocks to stir-fry out perfume (or spice), add pickle Hen Surimi, decoction liquor stir-fries and stirs, and stewingly steams to ripe perfume (or spice), rubs the group of mixing, briquet, cut into fourth shape, be baked to dry fragrant, obtain final product.
Beneficial effect of the present invention:
The fragrant chicken with several spices meat cubelets that the present invention obtains, fragrant peppery tender and crisp, add agrocybe, the seasoning of lily magnolia bud flavouring, also have nourishing Yin and clearing heat, improve a poor appetite, effect of strengthening the muscles and bones, add dahurian angelica leaf, sweet basil, purslane, prepared rhizome of rehmannia Chinese medical extract, there is effect that is clearing heat and detoxicating, blood nourishing and kidney tonifying, be applicable to most people and eat.
Detailed description of the invention
A kind of fragrant chicken with several spices meat cubelets are made up of the raw material of following weight (jin):
Chicken 100, paprika 4, fermented soya bean 4, gluten powder 3, agrocybe 8, dahurian angelica leaf 0.3, sweet basil 0.5, purslane 0.6, prepared rhizome of rehmannia 0.3, onion 6, catsup 5, curry powder 1, rice vinegar 8, lily magnolia bud 8, refined salt 4, galangal 4, Zanthoxylum essential oil 0.8, vegetable oil is appropriate, flavor nutrition agent is appropriate;
Described flavor nutrition agent is made up of the raw material of following weight (jin): I+G0.006, Momordica grosvenori are sweet 0.03, Rosa roxburghii freeze-dried powder 6, Silkworm pupa protein 0.8, black pine dew 8, shredded coconut stuffing powder 8, cocoa power 1, silverfish 15, lotus root juice 80, black mashed garlic 10, peony seed oil 4, pomegranate wine 15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 4 hours, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 95 DEG C, boil 60 minutes, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described fragrant chicken with several spices meat cubelets, comprises the following steps:
(1), by onion, galangal clean simple stage property, the flavor nutrition agent adding broken last 2 times stirs, and obtains ginger green onion nutrient solution, chicken removal of impurities is cleaned and is stranding into gruel, rub with refined salt and mix evenly, then with ginger green onion nutrient solution stirs infiltrate even, 2 hours are pickled at 10 DEG C, stand-by;
(2), by dahurian angelica leaf, sweet basil, purslane, prepared rhizome of rehmannia add 12 times of soak by water 2 hours, filter and remove residue, filtrate ultrafiltration, obtains decoction liquor;
(3), by agrocybe, lily magnolia bud distinguish mire water 60 seconds, pull out and drain, freeze drying, pulverize, together enter pot with curry powder, paprika, Zanthoxylum essential oil and stir-fry to dry perfume (or spice), obtain fragrant peppery powder;
(4), get the vegetable oil pickling diced chicken meat weight 10% and enter pot, be heated to 8 ripe, add fragrant peppery powder and other surplus stocks and to stir-fry out perfume (or spice), add pickle Hen Surimi, decoction liquor stir-fries and stirs, stewing steaming, to ripe perfume (or spice), rubs the group of mixing, briquet, cut into fourth shape, be baked to dry fragrant, obtain final product.
Claims (2)
1. fragrant chicken with several spices meat cubelets, it is characterized in that being made up of the raw material of following weight parts:
Chicken 80-100, paprika 2-4, fermented soya bean 3-4, gluten powder 2-3, agrocybe 5-8, dahurian angelica leaf 0.2-0.3, sweet basil 0.3-0.5, purslane 0.3-0.6, prepared rhizome of rehmannia 0.2-0.3, onion 4-6, catsup 3-5, curry powder 0.5-1, rice vinegar 4-8, lily magnolia bud 4-8, refined salt 2-4, galangal 2-4, Zanthoxylum essential oil 0.5-0.8, vegetable oil is appropriate, flavor nutrition agent is appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
2. a processing method for fragrant chicken with several spices meat cubelets as claimed in claim 1, is characterized in that comprising the following steps:
(1), by onion, galangal clean simple stage property, add broken last 1-2 flavor nutrition agent doubly and stir, obtain ginger green onion nutrient solution, chicken removal of impurities is cleaned and is stranding into gruel, rub with refined salt and mix evenly, then with ginger green onion nutrient solution stirs infiltrate even, 1-2 hour is pickled at 5-10 DEG C, stand-by;
(2), by dahurian angelica leaf, sweet basil, purslane, prepared rhizome of rehmannia add 8-12 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains decoction liquor;
(3), by agrocybe, lily magnolia bud distinguish mire water 30-60 second, pull out and drain, freeze drying, pulverize, together enter pot with curry powder, paprika, Zanthoxylum essential oil and stir-fry to dry perfume (or spice), obtain fragrant peppery powder;
(4), get the vegetable oil pickling diced chicken meat weight 6-10% and enter pot, be heated to 6-8 maturation, add fragrant peppery powder and other surplus stocks to stir-fry out perfume (or spice), add pickle Hen Surimi, decoction liquor stir-fries and stirs, and stewingly steams to ripe perfume (or spice), rubs the group of mixing, briquet, cut into fourth shape, be baked to dry fragrant, obtain final product.
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| CN201410492250.1A CN104305234A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy chicken cubes and processing method thereof |
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| CN201410492250.1A CN104305234A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy chicken cubes and processing method thereof |
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| CN104305234A true CN104305234A (en) | 2015-01-28 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124616A (en) * | 2015-08-17 | 2015-12-09 | 安徽老炊食品有限公司 | Green and crisp bean fragrant cattle hoof grain and processing method thereof |
| CN105166969A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Nourishing special flavor chicken and processing method therefor |
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
| CN113229463A (en) * | 2021-04-30 | 2021-08-10 | 贵州丰瑞嘉创农业科技发展有限公司 | Health-preserving roxburgh rose and chicken food and preparation method thereof |
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| CN103504267A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Spicy coix seed beef powder |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
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2014
- 2014-09-24 CN CN201410492250.1A patent/CN104305234A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504267A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Spicy coix seed beef powder |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124616A (en) * | 2015-08-17 | 2015-12-09 | 安徽老炊食品有限公司 | Green and crisp bean fragrant cattle hoof grain and processing method thereof |
| CN105166969A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Nourishing special flavor chicken and processing method therefor |
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
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