CN104323309A - Blood pressure-lowering arrowhead-flavor chicken skewer and preparation method thereof - Google Patents
Blood pressure-lowering arrowhead-flavor chicken skewer and preparation method thereof Download PDFInfo
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- CN104323309A CN104323309A CN201410533451.1A CN201410533451A CN104323309A CN 104323309 A CN104323309 A CN 104323309A CN 201410533451 A CN201410533451 A CN 201410533451A CN 104323309 A CN104323309 A CN 104323309A
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- chicken
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- arrowhead
- leaf
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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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
Abstract
The invention discloses a blood pressure-lowering arrowhead-flavor chicken skewer which is characterized by being prepared from the following raw materials in parts by weight: 600-650 parts of chicken, 20-22 parts of pineapple peels, 40-45 parts of meat tenderizer, 2-3 parts of lycopodii herb, 7-8 parts of anise oil, 30-36 parts of parboiled rice, 7-8 parts of calcined oyster, 1.5-2 parts of pilea japonica, 2-3 parts of scrophularia ningpoensis leaf, 10-12 parts of chicken cartilage, 4-5 parts of pandan leaf, and 4-8 parts of mulberry leaf. The added lycopodii herb has the effects of lowering temperature and lowering blood pressure; at the same time, arrowhead is also added and has the special curative effects of promoting production of body fluid and moistening lung, invigorating the middle-warmer and supplementing qi and the like; and with addition of arrowhead, calla lily, calcined oyster, kochia scoparia and other accessories with unique taste, the chicken skewer is better in mouthfeel and is suitable for both the young and the old.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of chicken skewer, particularly relate to a kind of hypotensive arrowhead taste chicken skewer and preparation method thereof.
Background technology
At present, chicken is a kind of food often appeared at during people live on dining table, because its nutrition is delicious, tasty, along with the progressively raising of people's living standard, operating frequency is accelerated, how chicken is made a kind of safety, health, easy-to-use, processing mode is many, the instant food that mouthfeel is good becomes a difficult problem, and traditional chicken taste is single, and how not there is health care, can not be satisfied with consumer demand.
Summary of the invention
The object of this invention is to provide a kind of hypotensive arrowhead taste chicken skewer and preparation method thereof, the present invention has cooling, hypotensive activity, delicious flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of hypotensive arrowhead taste chicken skewer, is characterized in that being made up of following raw material:
Chicken 600-650, pineapple peel 20-22, tenderizer 40-45, lycopodium calvatum 2-3, aniseed oil 7-8, preboiled rice 30-36, calcined oyster shell 7-8, tongue spray 1.5-2, radix scrophulariae leaf 2-3, chicken cartilage 10-12, Pandan Leaves 4-5, mulberry leaf 4-8, tealeaves 6-7, secondary powder 6-7, rapeseed dregs 2-3, arrowhead 28-29, water arum 20-23, kochia scoparia 10-15, nourishing additive agent 50-55;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The preparation method of described hypotensive arrowhead taste chicken skewer, is characterized in that comprising the following steps:
(1) lycopodium calvatum, tongue spray, radix scrophulariae leaf, Pandan Leaves, mulberry leaf are added 5-6 times of water, decoct 30-35 minute, filter cleaner obtains liquid, decocts to chicken ripe rotten by chicken, pineapple peel, chicken cartilage together with liquid, filter out liquid, smash chicken and the mixing of chicken cartilage to pieces meat mud; To preboiled rice and tealeaves be mixed together and fry perfume again, sieve, stay preboiled rice, powder preboiled rice worn into mixes with muddy flesh, tenderizer, kneads to add in the model of chicken block again, makes chicken block, conspires to create skewer with bamboo let;
(2) aniseed oil is spooned in step (1) gained chicken skewer surface; Secondary powder, rapeseed dregs, arrowhead, water arum, calcined oyster shell, kochia scoparia are added water and boil, takes out grinds, mix with nourishing additive agent and other surplus stocks, spray on chicken skewer, to obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the abundant auxiliary material of multiple rare Chinese medicine and multiple nutrients in traditional mutton, wherein, the rush of adding has cooling, hypotensive activity, meanwhile, also added the tuber of dwarf lilyturf, it has promoting production of body fluid and nourishing the lung, tonifying middle-Jiao and Qi, has waited unique curative effect, and with the addition of the auxiliary material of the special tastes such as arrowhead, water arum, calcined oyster shell, kochia scoparia, make the mouthfeel of chicken skewer better, all-ages.
Detailed description of the invention
A kind of hypotensive arrowhead taste chicken skewer, is characterized in that being made up of following raw material:
Chicken 600-650, pineapple peel 20-22, tenderizer 40-45, lycopodium calvatum 2-3, aniseed oil 7-8, preboiled rice 30-36, calcined oyster shell 7-8, tongue spray 1.5-2, radix scrophulariae leaf 2-3, chicken cartilage 10-12, Pandan Leaves 4-5, mulberry leaf 4-8, tealeaves 6-7, secondary powder 6-7, rapeseed dregs 2-3, arrowhead 28-29, water arum 20-23, kochia scoparia 10-15, nourishing additive agent 50-55;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The preparation method of described hypotensive arrowhead taste chicken skewer, is characterized in that comprising the following steps:
(1) lycopodium calvatum, tongue spray, radix scrophulariae leaf, Pandan Leaves, mulberry leaf are added 5-6 times of water, decoct 30-35 minute, filter cleaner obtains liquid, decocts to chicken ripe rotten by chicken, pineapple peel, chicken cartilage together with liquid, filter out liquid, smash chicken and the mixing of chicken cartilage to pieces meat mud; To preboiled rice and tealeaves be mixed together and fry perfume again, sieve, stay preboiled rice, powder preboiled rice worn into mixes with muddy flesh, tenderizer, kneads to add in the model of chicken block again, makes chicken block, conspires to create skewer with bamboo let;
(2) aniseed oil is spooned in step (1) gained chicken skewer surface; Secondary powder, rapeseed dregs, arrowhead, water arum, calcined oyster shell, kochia scoparia are added water and boil, takes out grinds, mix with nourishing additive agent and other surplus stocks, spray on chicken skewer, to obtain final product.
Claims (2)
1. a hypotensive arrowhead taste chicken skewer, is characterized in that being made up of following raw material:
Chicken 600-650, pineapple peel 20-22, tenderizer 40-45, lycopodium calvatum 2-3, aniseed oil 7-8, preboiled rice 30-36, calcined oyster shell 7-8, tongue spray 1.5-2, radix scrophulariae leaf 2-3, chicken cartilage 10-12, Pandan Leaves 4-5, mulberry leaf 4-8, tealeaves 6-7, secondary powder 6-7, rapeseed dregs 2-3, arrowhead 28-29, water arum 20-23, kochia scoparia 10-15, nourishing additive agent 50-55;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
2. the preparation method of hypotensive arrowhead taste chicken skewer according to claim 1, is characterized in that comprising the following steps:
(1) lycopodium calvatum, tongue spray, radix scrophulariae leaf, Pandan Leaves, mulberry leaf are added 5-6 times of water, decoct 30-35 minute, filter cleaner obtains liquid, decocts to chicken ripe rotten by chicken, pineapple peel, chicken cartilage together with liquid, filter out liquid, smash chicken and the mixing of chicken cartilage to pieces meat mud; To preboiled rice and tealeaves be mixed together and fry perfume again, sieve, stay preboiled rice, powder preboiled rice worn into mixes with muddy flesh, tenderizer, kneads to add in the model of chicken block again, makes chicken block, conspires to create skewer with bamboo let;
(2) aniseed oil is spooned in step (1) gained chicken skewer surface; Secondary powder, rapeseed dregs, arrowhead, water arum, calcined oyster shell, kochia scoparia are added water and boil, takes out grinds, mix with nourishing additive agent and other surplus stocks, spray on chicken skewer, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533451.1A CN104323309A (en) | 2014-10-11 | 2014-10-11 | Blood pressure-lowering arrowhead-flavor chicken skewer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410533451.1A CN104323309A (en) | 2014-10-11 | 2014-10-11 | Blood pressure-lowering arrowhead-flavor chicken skewer and preparation method thereof |
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| CN104323309A true CN104323309A (en) | 2015-02-04 |
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| CN201410533451.1A Pending CN104323309A (en) | 2014-10-11 | 2014-10-11 | Blood pressure-lowering arrowhead-flavor chicken skewer and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
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Application publication date: 20150204 |