CN104323299A - Fruit fragrance-flavor chicken claws and preparation process thereof - Google Patents
Fruit fragrance-flavor chicken claws and preparation process thereof Download PDFInfo
- Publication number
- CN104323299A CN104323299A CN201410533342.XA CN201410533342A CN104323299A CN 104323299 A CN104323299 A CN 104323299A CN 201410533342 A CN201410533342 A CN 201410533342A CN 104323299 A CN104323299 A CN 104323299A
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- parts
- meat
- shank
- juice
- auxiliary agent
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000110634 Sarcocornia perennis Species 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 title abstract 2
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 16
- 241000272201 Columbiformes Species 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241000756943 Codonopsis Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 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
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 5
- 241000219784 Sophora Species 0.000 claims description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000060011 Cocos nucifera Species 0.000 claims description 9
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 9
- 240000006079 Schisandra chinensis Species 0.000 claims description 9
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 9
- 235000005489 dwarf bean Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 244000078118 Ilex latifolia Species 0.000 claims description 6
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 240000006688 Telosma cordata Species 0.000 claims description 6
- 235000017352 Telosma cordata Nutrition 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims 3
- 244000276331 Citrus maxima Species 0.000 abstract description 11
- 235000001759 Citrus maxima Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 241000628997 Flos Species 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241000437896 Corydalis bungeana Species 0.000 abstract 1
- 241000169546 Lycium ruthenicum Species 0.000 abstract 1
- 229940038481 bee pollen Drugs 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- IHZXTIBMKNSJCJ-UHFFFAOYSA-N 3-{[(4-{[4-(dimethylamino)phenyl](4-{ethyl[(3-sulfophenyl)methyl]amino}phenyl)methylidene}cyclohexa-2,5-dien-1-ylidene)(ethyl)azaniumyl]methyl}benzene-1-sulfonate Chemical compound C=1C=C(C(=C2C=CC(C=C2)=[N+](C)C)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S(O)(=O)=O)=C1 IHZXTIBMKNSJCJ-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses fruit fragrance-flavor chicken claws and a preparation process thereof; the chicken claws include the following components in parts by weight: 180-220 parts of chicken claws, 8-12 parts of cooked bamboo shoots, 12-16 parts of flos sophorae, 5-9 parts of dried bean curd, 6-12 parts of water-swollen kelp, 10-15 parts of shaddock peel, 15-20 parts of young pigeon meat, 1-3 parts of bee pollen, 8-12 parts of peanut oil, 1-3 parts of radix codonopsis pilosulae, 2-4 parts of longan peel, 2-4 parts of lycium ruthenicum murr, 1-3 parts of corydalis bungeana turcz, 3-6 parts of green onion, 3-6 parts of ginger, 2-5 parts of salt, 1-3 parts of monosodium glutamate, and 20-30 parts of an auxiliary agent. In the process, after the surface of the chicken claws is coated with a flos sophorae-young pigeon meat paste and is roasted on charcoal fire with the shaddock peel, so that the fragrance of shaddock is infiltrated into the chicken claws, and the taste is more unique; in addition, the young pigeon meat, vegetables, bean products, traditional Chinese medicines and the like are used in the food materials, so that the chicken claws have the efficacies of invigorating qi, protecting liver and the like, the nutrition is more diversified, and the people current eating demand is satisfied.
Description
technical field:
The present invention relates generally to shank field, particularly relates to a kind of fruital taste shank and preparation method thereof.
background technology:
The nutritive value of shank is quite high, and it contains abundant calcareous and collagen, eats more and not only can have beauty functions by softening blood vessel simultaneously.In addition, scientific research personnel also finds effectively to suppress hypertension containing four kinds of protein components in shank.Therefore be that the food that raw material is made is more and more welcomed by the people with shank.But there is mouthfeel, defect that nutritive value is single in current shank.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fruital taste shank and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fruital taste shank, is characterized in that: the weight proportion between each raw material components is: shank 180-220, ripe bamboo shoot meat 8-12, sophora flower 12-16, dried bean curd 5-9, water send out sea-tangle 6-12, pomelo peel 10-15, pigeon meat 15-20, Bee Pollen 1-3, peanut oil 8-12, Radix Codonopsis 1-3, longan skin 2-4, black matrimony vine 2-4, Chinese violet 1-3, green onion 3-6, ginger 3-6, salt 2-5, monosodium glutamate 1-3, auxiliary agent 20-30;
In auxiliary agent, the weight proportion of each raw material components is
Rice wine 20-25, streaky pork 10-15, water caltrop 4-9, coffee-juice 15-25, shredded coconut meat 6-12, French beans 4-8, Ilex Latifolia Thunb 6-10, fresh schisandra chinensis leaf 8-12, cassia twig 1-3, Folium Astragali 2-4, dark plum 2-4, cassia seed 1-3, Radix Angelicae Sinensis leaf 2-4;
The preparation method of auxiliary agent is:
One, cassia twig, Folium Astragali, dark plum, cassia seed and Radix Angelicae Sinensis leaf are mixed, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, be placed in rice wine by streaky pork, 1-2 days is soaked in sealing, takes out streaky pork;
Three, in coffee-juice, add Ilex Latifolia Thunb, heat boiled after, filter obtain bitter leaves coffee-juice; In bitter leaves coffee-juice, mixing adds health care filtered juice, shredded coconut meat, French beans and fresh schisandra chinensis leaf again, after boiled, pulls shredded coconut meat, French beans and fresh schisandra chinensis leaf out; Add streaky pork and water caltrop after draining, milled mixture, drying and crushing obtains auxiliary agent.
A preparation method for fruital taste shank, is characterized in that: carry out according to following steps successively:
One, by Radix Codonopsis, longan skin, black matrimony vine and Chinese violet mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, poured in nutrition filtered juice by pigeon meat, big fire is boiled, then puts into ripe bamboo shoot meat and sophora flower, continues to boil 20-30 minute; After cooked, pull pigeon meat, ripe bamboo shoot meat and sophora flower out, mixing blends and obtains sophora flower squab muddy flesh;
Three, after dried bean curd being rubbed, pour into after mixing with Bee Pollen, green onion, ginger, salt, monosodium glutamate and auxiliary agent in sophora flower squab muddy flesh, stir, after rubbing shank surface, send out sea-tangle with water to wrap, finally, wrap pomelo peel and bind with iron wire, leave standstill 4-8 hour, be put on charcoal fire roasting, bake while be coated with peanut oil, after baking, remove pomelo peel and shank surface impurity, obtain fruital taste shank.
Advantage of the present invention is:
In present invention process, roasting on charcoal fire with pomelo peel after shank surface being wrapped sophora flower squab muddy flesh, make the fragrance of shaddock penetrate in shank, make its taste unique; In addition, in food materials, employ pigeon meat, vegetables, bean product and Chinese medicine etc., shank is possessed tonifying Qi, protect the effects such as liver, nutrition diversification more, meet the eating requirements of present people.
detailed description of the invention:
A kind of fruital taste shank, the weight proportion between each raw material components is: shank 200, ripe bamboo shoot meat 10, sophora flower 14, dried bean curd 7, water send out sea-tangle 9, pomelo peel 12, pigeon meat 17, Bee Pollen 2, peanut oil 10, Radix Codonopsis 2, longan skin 3, black matrimony vine 3, Chinese violet 2, green onion 4, ginger 5, salt 4, monosodium glutamate 2, auxiliary agent 25;
In auxiliary agent, the weight proportion of each raw material components is:
Rice wine 22, streaky pork 12, water caltrop 6, coffee-juice 20, shredded coconut meat 8, French beans 6, Ilex Latifolia Thunb 8, fresh schisandra chinensis leaf 10, cassia twig 2, Folium Astragali 3, dark plum 3, cassia seed 2, Radix Angelicae Sinensis leaf 3;
The preparation method of auxiliary agent is:
One, cassia twig, Folium Astragali, dark plum, cassia seed and Radix Angelicae Sinensis leaf are mixed, add water to liquid level and exceed material 7cm, decoct 70min, filter to obtain health care filtered juice;
Two, be placed in rice wine by streaky pork, sealing immersion 1 day, takes out streaky pork;
Three, in coffee-juice, add Ilex Latifolia Thunb, heat boiled after, filter obtain bitter leaves coffee-juice; In bitter leaves coffee-juice, mixing adds health care filtered juice, shredded coconut meat, French beans and fresh schisandra chinensis leaf again, after boiled, pulls shredded coconut meat, French beans and fresh schisandra chinensis leaf out; Add streaky pork and water caltrop after draining, milled mixture, drying and crushing obtains auxiliary agent.
A preparation method for fruital taste shank, carries out according to following steps successively:
One, by Radix Codonopsis, longan skin, black matrimony vine and Chinese violet mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, poured in nutrition filtered juice by pigeon meat, big fire is boiled, then puts into ripe bamboo shoot meat and sophora flower, continues to boil 20-30 minute; After cooked, pull pigeon meat, ripe bamboo shoot meat and sophora flower out, mixing blends and obtains sophora flower squab muddy flesh;
Three, after dried bean curd being rubbed, pour into after mixing with Bee Pollen, green onion, ginger, salt, monosodium glutamate and auxiliary agent in sophora flower squab muddy flesh, stir, after rubbing shank surface, send out sea-tangle with water to wrap, finally, wrap pomelo peel and bind with iron wire, leave standstill 4-8 hour, be put on charcoal fire roasting, bake while be coated with peanut oil, after baking, remove pomelo peel and shank surface impurity, obtain fruital taste shank.
Claims (2)
1. a fruital taste shank, is characterized in that: the weight proportion between each raw material components is: shank 180-220, ripe bamboo shoot meat 8-12, sophora flower 12-16, dried bean curd 5-9, water send out sea-tangle 6-12, pomelo peel 10-15, pigeon meat 15-20, Bee Pollen 1-3, peanut oil 8-12, Radix Codonopsis 1-3, longan skin 2-4, black matrimony vine 2-4, Chinese violet 1-3, green onion 3-6, ginger 3-6, salt 2-5, monosodium glutamate 1-3, auxiliary agent 20-30;
In auxiliary agent, the weight proportion of each raw material components is
Rice wine 20-25, streaky pork 10-15, water caltrop 4-9, coffee-juice 15-25, shredded coconut meat 6-12, French beans 4-8, Ilex Latifolia Thunb 6-10, fresh schisandra chinensis leaf 8-12, cassia twig 1-3, Folium Astragali 2-4, dark plum 2-4, cassia seed 1-3, Radix Angelicae Sinensis leaf 2-4;
The preparation method of auxiliary agent is:
One, cassia twig, Folium Astragali, dark plum, cassia seed and Radix Angelicae Sinensis leaf are mixed, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, be placed in rice wine by streaky pork, 1-2 days is soaked in sealing, takes out streaky pork;
Three, in coffee-juice, add Ilex Latifolia Thunb, heat boiled after, filter obtain bitter leaves coffee-juice; In bitter leaves coffee-juice, mixing adds health care filtered juice, shredded coconut meat, French beans and fresh schisandra chinensis leaf again, after boiled, pulls shredded coconut meat, French beans and fresh schisandra chinensis leaf out; Add streaky pork and water caltrop after draining, milled mixture, drying and crushing obtains auxiliary agent.
2. the preparation method of a kind of fruital taste shank according to claim 1, is characterized in that: carry out according to following steps successively:
One, by Radix Codonopsis, longan skin, black matrimony vine and Chinese violet mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, poured in nutrition filtered juice by pigeon meat, big fire is boiled, then puts into ripe bamboo shoot meat and sophora flower, continues to boil 20-30 minute; After cooked, pull pigeon meat, ripe bamboo shoot meat and sophora flower out, mixing blends and obtains sophora flower squab muddy flesh;
Three, after dried bean curd being rubbed, pour into after mixing with Bee Pollen, green onion, ginger, salt, monosodium glutamate and auxiliary agent in sophora flower squab muddy flesh, stir, after rubbing shank surface, send out sea-tangle with water to wrap, finally, wrap pomelo peel and bind with iron wire, leave standstill 4-8 hour, be put on charcoal fire roasting, bake while be coated with peanut oil, after baking, remove pomelo peel and shank surface impurity, obtain fruital taste shank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533342.XA CN104323299A (en) | 2014-10-11 | 2014-10-11 | Fruit fragrance-flavor chicken claws and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533342.XA CN104323299A (en) | 2014-10-11 | 2014-10-11 | Fruit fragrance-flavor chicken claws and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323299A true CN104323299A (en) | 2015-02-04 |
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ID=52398231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533342.XA Pending CN104323299A (en) | 2014-10-11 | 2014-10-11 | Fruit fragrance-flavor chicken claws and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323299A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783208A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted chicken |
| CN108125106A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of glutinous steamed rice food of Shatian shaddock meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082768A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Arabian jasmine flower flavored marinated chicken claws and preparation method thereof |
| CN104082760A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof |
-
2014
- 2014-10-11 CN CN201410533342.XA patent/CN104323299A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082768A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Arabian jasmine flower flavored marinated chicken claws and preparation method thereof |
| CN104082760A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783208A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted chicken |
| CN108125106A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of glutinous steamed rice food of Shatian shaddock meat |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150204 |