CN104323310A - Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof - Google Patents
Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof Download PDFInfo
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- CN104323310A CN104323310A CN201410533465.3A CN201410533465A CN104323310A CN 104323310 A CN104323310 A CN 104323310A CN 201410533465 A CN201410533465 A CN 201410533465A CN 104323310 A CN104323310 A CN 104323310A
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- 239000000796 flavoring agent Substances 0.000 title abstract 2
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000008170 walnut oil Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 27
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- 239000003814 drug Substances 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 7
- 241001674939 Caulanthus Species 0.000 claims description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims description 7
- 240000006063 Averrhoa carambola Species 0.000 claims description 6
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 6
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
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- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
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- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
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- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 244000042314 Vigna unguiculata Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 241000206469 Pulsatilla Species 0.000 abstract 1
- 244000113428 Sonchus oleraceus Species 0.000 abstract 1
- 235000006745 Sonchus oleraceus Nutrition 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
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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
- A23L13/50—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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 a deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer which is characterized by being prepared from the following raw materials in parts by weight: 600-650 parts of chicken breast meat, 40-45 parts of chicken skin, 20-22 parts of pineapple pulp, 30-33 parts of lemon, 10-11 parts of sonchus oleraceus l, 12-13 parts of shiitake mushroom, 9-10 parts of sweet-scented osmanthus, 1.2-1.3 parts of pericarpium citri reticulatae viride, 4-5 parts of skin of soya-bean milk, 35-36 parts of walnut oil, 6-7 parts of amomum tsao-ko, 13-14 parts of green cabbage, 20-21 parts of sea cucumber, and 1-2 parts of Chinese pulsatilla root. Added rhizoma alismatis has deficiency-tonifying qi-benefiting effects; at the same time, caramel malt is also added and has an effect of helping digestion; and moreover, with addition of shiitake mushroom, sweet-scented osmanthus, skin of soya-bean milk, green cabbage 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 qi-restoratives benefit gas mushroom 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 qi-restoratives benefit gas mushroom taste chicken skewer and preparation method thereof, the present invention has qi-restoratives benefit gas, nutritious, feature Fresh & Tender in Texture.
The technical solution adopted in the present invention is:
A kind of qi-restoratives benefit gas mushroom taste chicken skewer, is characterized in that being made up of following raw material:
Fresh Grade Breast 600-650, cock skin 40-45, pineapple meat 20-22, lemon 30-33, day coriander 10-11, mushroom 12-13, sweet osmanthus 9-10, rascal 1.2-1.3, skin of soya-bean milk 4-5, walnut oil 35-36, tsaoko 6-7, green wild cabbage 13-14, sea cucumber 20-21, Chinese bulbul 1-2, myrobalan 2-3, soya bean 10-13, blue or green taro 20-22, polygala root 1-2, melanoidin malt 2-3, rhizoma alismatis 1.2-1.3, fructus amomi 3-4, nourishing additive agent 70-75;
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.
Described qi-restoratives benefit gas mushroom taste chicken skewer, is characterized in that comprising the following steps:
(1) Chinese bulbul, myrobalan, polygala root, melanoidin malt, rhizoma alismatis, fructus amomi are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, Fresh Grade Breast, cock skin, sea cucumber is put into the liquid decoction 2-3 hour, then takes out milled mixture, obtains meat stuffing;
(2) big fire together with walnut oil of pineapple meat, lemon, soya bean, tsaoko, rascal is fried fragrant, take out and dry, be ground into powder, stir with step (1) gained meat stuffing, again meat stuffing is put into respectively multiple flat square model, put into baking box again to bake and make cube meat, finally, with bamboo let multiple cube meat stringed together and make skewer;
(3) mushroom, sweet osmanthus, the skin of soya-bean milk, green wild cabbage are cut into silk respectively, then dry, mix, be sprinkling upon on the skewer of step (2) gained, 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 at traditional mutton, wherein, the rhizoma alismatis of adding has the effect of qi-restoratives benefit gas, simultaneously, also added melanoidin malt, it has digestion-aid effect, and with the addition of the auxiliary material of the special tastes such as mushroom, sweet osmanthus, the skin of soya-bean milk, green wild cabbage, make the mouthfeel of chicken skewer better, all-ages.
Detailed description of the invention
A kind of qi-restoratives benefit gas mushroom taste chicken skewer, is characterized in that being made up of following raw material:
Fresh Grade Breast 600-650, cock skin 40-45, pineapple meat 20-22, lemon 30-33, day coriander 10-11, mushroom 12-13, sweet osmanthus 9-10, rascal 1.2-1.3, skin of soya-bean milk 4-5, walnut oil 35-36, tsaoko 6-7, green wild cabbage 13-14, sea cucumber 20-21, Chinese bulbul 1-2, myrobalan 2-3, soya bean 10-13, blue or green taro 20-22, polygala root 1-2, melanoidin malt 2-3, rhizoma alismatis 1.2-1.3, fructus amomi 3-4, nourishing additive agent 70-75;
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.
Described qi-restoratives benefit gas mushroom taste chicken skewer, is characterized in that comprising the following steps:
(1) Chinese bulbul, myrobalan, polygala root, melanoidin malt, rhizoma alismatis, fructus amomi are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, Fresh Grade Breast, cock skin, sea cucumber is put into the liquid decoction 2-3 hour, then takes out milled mixture, obtains meat stuffing;
(2) big fire together with walnut oil of pineapple meat, lemon, soya bean, tsaoko, rascal is fried fragrant, take out and dry, be ground into powder, stir with step (1) gained meat stuffing, again meat stuffing is put into respectively multiple flat square model, put into baking box again to bake and make cube meat, finally, with bamboo let multiple cube meat stringed together and make skewer;
(3) mushroom, sweet osmanthus, the skin of soya-bean milk, green wild cabbage are cut into silk respectively and fry, then dry, mix, be sprinkling upon on the skewer of step (2) gained, obtain final product.
Claims (2)
1. a qi-restoratives benefit gas mushroom taste chicken skewer, is characterized in that being made up of following raw material:
Fresh Grade Breast 600-650, cock skin 40-45, pineapple meat 20-22, lemon 30-33, day coriander 10-11, mushroom 12-13, sweet osmanthus 9-10, rascal 1.2-1.3, skin of soya-bean milk 4-5, walnut oil 35-36, tsaoko 6-7, green wild cabbage 13-14, sea cucumber 20-21, Chinese bulbul 1-2, myrobalan 2-3, soya bean 10-13, blue or green taro 20-22, polygala root 1-2, melanoidin malt 2-3, rhizoma alismatis 1.2-1.3, fructus amomi 3-4, nourishing additive agent 70-75;
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:
(1) radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder, 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. qi-restoratives benefit gas mushroom taste chicken skewer according to claim 1, is characterized in that comprising the following steps:
(1) Chinese bulbul, myrobalan, polygala root, melanoidin malt, rhizoma alismatis, fructus amomi are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, Fresh Grade Breast, cock skin, sea cucumber is put into the liquid decoction 2-3 hour, then takes out milled mixture, obtains meat stuffing;
(2) big fire together with walnut oil of pineapple meat, lemon, soya bean, tsaoko, rascal is fried fragrant, take out and dry, be ground into powder, stir with step (1) gained meat stuffing, again meat stuffing is put into respectively multiple flat square model, put into baking box again to bake and make cube meat, finally, with bamboo let multiple cube meat stringed together and make skewer;
(3) mushroom, sweet osmanthus, the skin of soya-bean milk, green wild cabbage are cut into silk respectively, then dry, mix, be sprinkling upon on the skewer of step (2) gained, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533465.3A CN104323310A (en) | 2014-10-11 | 2014-10-11 | Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410533465.3A CN104323310A (en) | 2014-10-11 | 2014-10-11 | Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof |
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| CN104323310A true CN104323310A (en) | 2015-02-04 |
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| CN201410533465.3A Pending CN104323310A (en) | 2014-10-11 | 2014-10-11 | Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614850A (en) * | 2015-12-27 | 2016-06-01 | 南陵县玉竹协会 | Making method for mushroom flavored blackbird meat kebabs |
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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- 2014-10-11 CN CN201410533465.3A patent/CN104323310A/en active Pending
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| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614850A (en) * | 2015-12-27 | 2016-06-01 | 南陵县玉竹协会 | Making method for mushroom flavored blackbird meat kebabs |
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