CN104305234A - Hot and spicy chicken cubes and processing method thereof - Google Patents
Hot and spicy chicken cubes and processing method thereof Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- fragrant
- chicken
- hot
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 9
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 9
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 9
- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 235000019503 curry powder Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims description 22
- 235000013330 chicken meat Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 15
- 230000035764 nutrition Effects 0.000 claims description 13
- 241000234282 Allium Species 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000005638 Austrian pine Nutrition 0.000 claims description 9
- 235000008565 Pinus banksiana Nutrition 0.000 claims description 9
- 244000019397 Pinus jeffreyi Species 0.000 claims description 9
- 235000013264 Pinus jeffreyi Nutrition 0.000 claims description 9
- 235000008578 Pinus strobus Nutrition 0.000 claims description 9
- 235000008585 Pinus thunbergii Nutrition 0.000 claims description 9
- 235000014030 Podocarpus spicatus Nutrition 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000222532 Agrocybe Species 0.000 claims description 7
- 241000218394 Magnolia liliiflora Species 0.000 claims description 7
- 244000234609 Portulaca oleracea Species 0.000 claims description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 241001124553 Lepismatidae Species 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000609666 Tuber aestivum Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 241000255789 Bombyx mori Species 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 241000382353 Pupa Species 0.000 claims description 3
- 240000002547 Rosa roxburghii Species 0.000 claims description 3
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 3
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 3
- 239000004568 cement Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000019465 surimi Nutrition 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000045069 Agrocybe aegerita Species 0.000 abstract 2
- 241000167847 Koelreuteria paniculata Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010025 steaming Methods 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
- 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
Landscapes
- 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)
- Botany (AREA)
- Seasonings (AREA)
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492250.1A CN104305234A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy chicken cubes and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492250.1A CN104305234A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy chicken cubes and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305234A true CN104305234A (en) | 2015-01-28 |
Family
ID=52360669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410492250.1A Pending CN104305234A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy chicken cubes and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305234A (en) |
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 |
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 |
-
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 |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305239A (en) | Bamboo-fragrant baked dried beef and processing method thereof | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| KR101855903B1 (en) | Manufacturing method of spice for pork pig ribs using black ginseng | |
| CN104305234A (en) | Hot and spicy chicken cubes and processing method thereof | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN105212184A (en) | A kind of fresh fragrant meat pulp of acupuncture needle and processing method thereof | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN106901217A (en) | A kind of paste flavor wind goose | |
| KR101429872B1 (en) | Preparation method of yakju and takju by addition peanut | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105994800A (en) | Bamboo-leaf health care tea with cough and asthma relieving function | |
| CN103689539B (en) | A kind of beef paste with loquat favor and preparation method thereof | |
| CN104273554A (en) | Preparation method of spicy and hot goose liver paste | |
| CN104305235A (en) | Hot and spicy mutton particles and processing method thereof | |
| CN104305257A (en) | Tea-fragrant duck tongue and processing method thereof | |
| CN108514102A (en) | A kind of capsicum thick broad-bean sauce | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN107259474A (en) | The preparation method of the spicy ocypode juice of lemon | |
| CN110810793A (en) | Cooked-flavor multipurpose composite seasoning oil and production method and application thereof | |
| CN104286887A (en) | Spicy and hot beef granules and processing method thereof | |
| CN105077207A (en) | Fresh fragrant pig's trotter and mushroom stem floss capable of regulating meridians and preparation method of fresh fragrant trotter and mushroom stem floss | |
| CN104055137A (en) | Chopped chili appetitive pressed salted duck and processing method thereof |
Legal Events
| 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 |
Application publication date: 20150128 |
|
| RJ01 | Rejection of invention patent application after publication |