CN104489632B - A kind of large bone chicken meat mushroom paste and preparation method thereof - Google Patents

A kind of large bone chicken meat mushroom paste and preparation method thereof Download PDF

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Publication number
CN104489632B
CN104489632B CN201510025303.3A CN201510025303A CN104489632B CN 104489632 B CN104489632 B CN 104489632B CN 201510025303 A CN201510025303 A CN 201510025303A CN 104489632 B CN104489632 B CN 104489632B
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chicken
bone chicken
mushroom
bone
water
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CN104489632A (en
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徐金伟
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Inner Mongolia grassland aroma Food Technology Co., Ltd.
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徐金伟
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup

Abstract

The present invention relates to mushroom paste field of food, be the large bone chicken meat mushroom paste that is made of a kind of utilization chicken and mushroom with and preparation method thereof, the mushroom paste is prepared from by following raw materials by weight:Large bone chicken 15 25%, prairie Tricholomataceae 50 65%, edible oil 8 10%, onion parts, ginger, hot red pepper 3 5%, soy sauce, cooking wine, salt, rock sugar, water 5 10%, the percentage by weight summation of each raw material of the above is 100%.Large bone chicken mushroom paste can mix meal, noodles served with soy sauce, sesame butter, etc., enter filling with frying dish, and taste is pure and sweet, nutritious, be a kind of product of great grassland characteristic.

Description

A kind of large bone chicken meat mushroom paste and preparation method thereof
Technical field
It is a kind of mushroom paste that utilization chicken and mushroom are made the present invention relates to mushroom paste field of food
Background technology
Mushroom paste is that one kind is gone with rice or bread good merchantable brand, fresh salty good to eat, contains rich in protein, polysaccharide, vitamin, nucleotides and not Saturated fatty acid, it is very popular with medical care effect very high." God's food " laudatory title is enjoyed in west.City Most of existing mushroom paste is made of the mushroom of artificial cultivation on field, is sampled single, it is impossible to meet that people are growing to disappear Take needs.
Inner Mongol prairie, vast in territory, with green hills and clear waters, ravines and guillies criss-cross grows up to ten thousand kinds of plants herein, natural gloomy Miscellaneous wild mushroom is grown in woods, wherein prairie Tricholomataceae is most representative, and it is nutritious, and contained protein is accounted for The 30-45% of dry weight, the A wide selection of colours and designs of Amino Acids in Proteins, calcium, the content of phosphorus trace element are several times of other edible mushrooms Even tens times, and low calories food is still belonged to, it is often edible to strengthen breathing, alimentary canal containing more dietary fiber The food-therapy health-care efficacies such as resistance, the promotion toxin expelling of infectious disease.
The grassland exquisite processing of special product white mushroom, is equipped with large bone chicken meat and is made mouthfeel uniqueness, the large bone chicken meat mushroom of delicious flavour Mushroom sauce, is a kind of mushroom paste with grassland characteristic.
The content of the invention
It is an object of the invention to provide a kind of pure taste, nutritious grassland characteristic mushroom paste.
Large bone chicken meat mushroom paste of the invention, is prepared from by following raw materials by weight:Large bone chicken 15-25%, The flavoring 5- such as prairie Tricholomataceae 50-65%, edible oil 8-10%, hot red pepper 3-5%, onion parts, ginger, soy sauce, cooking wine, salt, rock sugar 10%, the percentage by weight summation of each raw material of the above is 100%.
Large bone chicken mushroom paste of the invention, is equipped with prairie Tricholomataceae and processes using large bone chicken, can mix meal, noodles served with soy sauce, sesame butter, etc., enter filling With frying dish, taste is pure and sweet, nutritious.
The large bone chicken meat mushroom edible pastes processing and method are as follows:
1st, large bone chicken is shaved into bone by after preparatory processing, removing head, removing stock, cleans and drain away the water.
2nd, by chicken, steam high-temperature sterilization 25 seconds in material-compound tank are inserted, in then automatically engaging 100 degrees Celsius of winged tank Deodorization 4 minutes, in water is flown, tie system rotation makes cube meat fully be soaked by winged water, rolls, and reaches thoroughly cleaning and removal The effect of blood foam.
3rd, after the completion of deodorization program, system is fished for and is put into prefabricated grinding tool automatically, and grinding tool Self-pressurizing agri removes water.Then The prefabricated baking of infrared baking box 2 minutes is sent into grinding tool and chicken movement.
4th, after the completion of toasting, meat is diced and stewed by chicken automatically automatically into vertical dicer.
5th, frying pan is heated automatically, enters oil, when oil temperature is burnt to 130 degrees Celsius, be put into green onion, ginger, aniseed, chilli, Chicken nugget stir-fries, and fries to chicken discoloration, fries out fragrance.
6th, go to the removal of impurity and root to clean prairie Tricholomataceae, and steeped 30 minutes with warm water, drain.
7th, after prairie Tricholomataceae is drained, blanching color retention and secondary rinse stage, after the completion of cleaning, water squeezing is diced stand-by.
8th, frying pan is heated, and enters oil, mushroom is put into when oily 180-200 degrees Celsius and auxiliary material stir-fries, and moisture is received dry.
9th, will stew chicken band Tonga enter frying pan stir-fry it is rotten to chicken shortcake, soup receive dense, last seasoning.
10th, the large bone chicken meat mushroom paste hot filling that will be boiled enters bottle.Sealed while hot after filling, after capsuling machine is screwed, used Retort is sterilized 18 minutes at 110 DEG C.And it is rapidly cooled to room temperature.

Claims (1)

1. large bone chicken meat mushroom paste, is prepared from by following raw materials by weight:Large bone chicken 10-20%, prairie Tricholomataceae 50- 65%, edible oil 8-10%, chilli 3-5%, the flavoring 5- of onion parts, ginger, soy sauce, cooking wine, salt, rock sugar and aniseed composition 10%, the percentage by weight summation of each raw material of the above is 100%;Described large bone chicken meat mushroom paste is by following steps making Into:
1) large bone chicken, is shaved into bone by after preparatory processing, decaptitating, removing stock, is cleaned and is drained away the water;
2), by chicken, steam high-temperature sterilization 25 seconds in material-compound tank are inserted, in then automatically engaging 100 degrees Celsius of winged tank Raw meat 4 minutes, in water is flown, tie system rotation makes cube meat fully be soaked by winged water, rolls, and reaches thoroughly cleaning and removal blood The effect of foam;
3), after the completion of deodorization program, system is fished for and is put into prefabricated grinding tool automatically, and grinding tool Self-pressurizing agri removes water;Then grind The prefabricated baking of infrared baking box 2 minutes is sent into tool and chicken movement;
4) after the completion of, toasting, meat is diced and stewed by chicken automatically automatically into vertical dicer;
5), frying pan is heated automatically, enters oil, when oil temperature is burnt to 130 degrees Celsius, be put into onion parts, ginger, aniseed, chilli, chicken Block stir-fries, and fries to chicken discoloration, fries out fragrance;
6), go to the removal of impurity and root to clean prairie Tricholomataceae, and steeped 30 minutes with warm water, drain;
7) after, prairie Tricholomataceae is drained, blanching color retention and secondary rinse stage, after the completion of cleaning, water squeezing is diced stand-by;
8), frying pan is heated, and enters oil, mushroom is put into when oily 180-200 degrees Celsius and part flavoring stir-fries, and moisture is received dry;
9), by step 5) the good chicken of frying enters step 8 with Tonga) frying pan stir-fry rotten to chicken shortcake, soup receives dense, finally adjusts Taste;
10) the large bone chicken meat mushroom paste hot filling that, will be boiled enters bottle;Sealed while hot after filling, after capsuling machine is screwed, with sterilization Pot is sterilized 18 minutes at 110 DEG C, and is rapidly cooled to room temperature.
CN201510025303.3A 2015-01-20 2015-01-20 A kind of large bone chicken meat mushroom paste and preparation method thereof Active CN104489632B (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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CN104489632A CN104489632A (en) 2015-04-08
CN104489632B true CN104489632B (en) 2017-06-30

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285876A (en) * 2015-10-13 2016-02-03 界首市霸味食品有限公司 Special seasoning for stewed soup
CN105919046A (en) * 2016-07-06 2016-09-07 徐金伟 Prairie white mushroom sauce and preparation technology thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103637172A (en) * 2013-12-10 2014-03-19 杜国霞 Mushroom meat paste

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101142317B1 (en) * 2009-10-29 2012-05-14 장흥군 Method for producing slices of shiitake mushroom

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103637172A (en) * 2013-12-10 2014-03-19 杜国霞 Mushroom meat paste

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
蘑菇鸡肉酱;bhbudih580;《http://baike.baidu.com/link?url=u0zJIi3kstB2NBw0hGdIh-DveywEXrI3Sf96Up2IK0xyUKq1iiKChQUYQkSnPomR3BWaY5IWVFkysakTffIKCq》;20141121;第1页 *

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Effective date of registration: 20190505

Address after: 024000 Grassland Huixiang Food Technology Co., Ltd. of Meihe Town, Yuanbaoshan District, Chifeng City, Inner Mongolia

Patentee after: Inner Mongolia grassland aroma Food Technology Co., Ltd.

Address before: 024000 Unit 301, Unit 4, Building 1, Rose Garden District, Wandeyuan Community, Hada Street, Hongshan District, Chifeng City, Inner Mongolia Autonomous Region

Patentee before: Xu Jinwei