CN104542897A - Natural preservative for chicken - Google Patents
Natural preservative for chicken Download PDFInfo
- Publication number
- CN104542897A CN104542897A CN201410801280.6A CN201410801280A CN104542897A CN 104542897 A CN104542897 A CN 104542897A CN 201410801280 A CN201410801280 A CN 201410801280A CN 104542897 A CN104542897 A CN 104542897A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- natural preservative
- antistaling agent
- sodium carbonate
- 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
Abstract
The invention relates to a natural preservative for chicken. The natural preservative is prepared from the following components in ratio: straw mushrooms, tall gastrodia tuber, red ginseng, mimulus tenellus bange var. platyphllus, common dayflower herb, weeping forsythia capsule, bamboo leaves, table salt, sodium carbonate and water. The natural preservative for the chicken is simple in using method; the chicken treated by the natural preservative can be stored for a long time; furthermore, the treated chicken is free from toxicity and residue, and has no side effect after being eaten; natural preservative is low in cost.
Description
Technical field
The invention belongs to field of meat product processing, be specifically related to a kind of chicken crude antistaling agent.
Background technology
Chicken contains injection Vitamin B_6 etc., the content ratio of protein is higher, kind is many, and digestibility is high, be easy to be absorbed by the body and utilize chicken, having the effect strengthening muscle power, strengthening body, in addition containing the phospholipid of human body hair tonic being given birth to important function, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science is thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Chicken skewer is also a kind of delicious, especially on barbecue stand, in summer, temperature is higher, a lot of barbecue stand does not have good low-temperature storing apparatus, and chicken skewer needs to put in atmosphere by chicken skewer for a long time before barbecue, easily cause chicken skewer corrupt, can not eat, when not adding anticorrisive agent, chicken skewer exposes 2-3h in atmosphere in summer will be corrupt, affect mouthfeel and nutritive value, a lot of chemical addition agent that uses is pickled now, although have good antiseptic effect, but easily cause kidney burden after people is edible, affect the healthy of people.
Summary of the invention
The object of this invention is to provide a kind of chicken crude antistaling agent, by using vegetable raw material to carry out fresh-keeping to chicken, result of use is good, and cost is low.
The present invention is achieved through the following technical solutions:
A kind of chicken crude antistaling agent, processed by following component proportion: straw mushroom 8-12 part, rhizoma Gastrodiae 3-5 part, red ginseng 5-8 part, five select careless 3-4 part, dayflower 3-4 part, capsule of weeping forsythia 6-8 part, leaf of bamboo 1-2 part, salt 12-15 part, 80 parts, water soak 10-15h at 90 DEG C, obtain soak, then in soak, sodium carbonate 5-8 part is added, be uniformly mixed, cooling, obtains antistaling agent.
Preferably, a kind of chicken crude antistaling agent, is processed by following component proportion: straw mushroom 9 parts, 5 parts, rhizoma Gastrodiae, red ginseng 7 parts, five select grass 4 parts, dayflower 3 parts, the capsule of weeping forsythia 6 parts, 2 parts, the leaf of bamboo, salt 13 parts, 7 parts, sodium carbonate, 80 parts, water.
Above-mentioned each component number is parts by weight.
When antistaling agent uses, chicken is put into antistaling agent and processes 2-3h, drain antistaling agent, carry out fried or roast edible.
In this invention, each component proportion is optimum proportioning, although the proportioning of other modes also can play fresh-keeping effect, fresh-keeping effect reduces greatly.
Beneficial effect of the present invention: chicken crude antistaling agent using method provided by the invention is simple, and the chicken after process can be preserved for a long time, the chicken nontoxicity after process is residual, have no side effect, and cost is lower after edible to health.
Detailed description of the invention
Embodiment 1
A kind of chicken crude antistaling agent, processed by following component proportion: straw mushroom 10 parts, 5 parts, rhizoma Gastrodiae, red ginseng 6 parts, five select grass 3 parts, dayflower 4 parts, the capsule of weeping forsythia 7 parts, 1 part, the leaf of bamboo, salt 13 parts, 80 parts, water soak 10-15h at 90 DEG C, obtain soak, then in soak, 8 parts, sodium carbonate is added, be uniformly mixed, cooling, obtains antistaling agent.
Embodiment 2
A kind of chicken crude antistaling agent, is processed by following component proportion: straw mushroom 9 parts, 5 parts, rhizoma Gastrodiae, red ginseng 7 parts, five select grass 4 parts, dayflower 3 parts, the capsule of weeping forsythia 6 parts, 2 parts, the leaf of bamboo, salt 13 parts, 7 parts, sodium carbonate, 80 parts, water.
In use, per kilogram chicken uses this crude antistaling agent 20-30g can reach good fresh-keeping effect.
At 30 DEG C, in the air that the chicken skewer do not processed exposes, 3 hours stickness, elasticity is poor, occurs peculiar smell after 5 hours; Detect VBN 35mg/100g in chicken, considerably beyond national standard;
Use method process of the present invention, in the air that chicken skewer exposes, 10h still has good elasticity, free from extraneous odour, detects VBN 10mg/100g in chicken, meets national standard.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (2)
1. a chicken crude antistaling agent, it is characterized in that, processed by following component proportion: straw mushroom 8-12 part, rhizoma Gastrodiae 3-5 part, red ginseng 5-8 part, five select careless 3-4 part, dayflower 3-4 part, capsule of weeping forsythia 6-8 part, leaf of bamboo 1-2 part, salt 12-15 part, 80 parts, water soak 10-15h at 90 DEG C, obtain soak, then in soak, sodium carbonate 5-8 part is added, be uniformly mixed, cooling, obtains antistaling agent.
2. a kind of chicken crude antistaling agent according to claim 1, is characterized in that: processed by following component proportion: straw mushroom 9 parts, 5 parts, rhizoma Gastrodiae, red ginseng 7 parts, five select grass 4 parts, dayflower 3 parts, the capsule of weeping forsythia 6 parts, 2 parts, the leaf of bamboo, salt 13 parts, 7 parts, sodium carbonate, 80 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801280.6A CN104542897A (en) | 2014-12-22 | 2014-12-22 | Natural preservative for chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801280.6A CN104542897A (en) | 2014-12-22 | 2014-12-22 | Natural preservative for chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104542897A true CN104542897A (en) | 2015-04-29 |
Family
ID=53060828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410801280.6A Pending CN104542897A (en) | 2014-12-22 | 2014-12-22 | Natural preservative for chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104542897A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922801A (en) * | 2017-03-13 | 2017-07-07 | 钦州市钦州港永健水产贸易有限公司 | The preservation method of squid |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5257319A (en) * | 1975-11-01 | 1977-05-11 | Ajinomoto Co Inc | Anticeptic treatment of foods |
| CN101138363A (en) * | 2007-09-27 | 2008-03-12 | 北京农业职业学院 | Mutton antistaling agent and method of preparing the same |
| CN102028246A (en) * | 2010-11-15 | 2011-04-27 | 李绩 | Preserved fried and cooked diced mutton product and production method thereof |
| CN103315043A (en) * | 2013-05-29 | 2013-09-25 | 浙江大学 | Tilapia fresh-keeping method |
-
2014
- 2014-12-22 CN CN201410801280.6A patent/CN104542897A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5257319A (en) * | 1975-11-01 | 1977-05-11 | Ajinomoto Co Inc | Anticeptic treatment of foods |
| CN101138363A (en) * | 2007-09-27 | 2008-03-12 | 北京农业职业学院 | Mutton antistaling agent and method of preparing the same |
| CN102028246A (en) * | 2010-11-15 | 2011-04-27 | 李绩 | Preserved fried and cooked diced mutton product and production method thereof |
| CN103315043A (en) * | 2013-05-29 | 2013-09-25 | 浙江大学 | Tilapia fresh-keeping method |
Non-Patent Citations (1)
| Title |
|---|
| 鲍晓华，董维多: "罗非鱼肉块保鲜技术", 《水产养殖》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922801A (en) * | 2017-03-13 | 2017-07-07 | 钦州市钦州港永健水产贸易有限公司 | The preservation method of squid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283391B (en) | Nourishing beef and preparation process thereof | |
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN103622060B (en) | A kind of preparation method nourishing instant chicken | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN103610154A (en) | Health maintenance nourishing nutrition soup and preparation process thereof | |
| CN104171817A (en) | Nutritious instant porridge and preparation method thereof | |
| CN103989056A (en) | Steamed pork with rice flavor in lotus leaves and preparation method thereof | |
| CN106722924A (en) | A kind of colored glue cake and preparation method thereof | |
| CN105595233A (en) | Stew spice formula and method for preparing stewed squid | |
| CN104273548A (en) | Dried beef with function of enhancing immunity and preparation method of dried beef | |
| CN105831706A (en) | Traditional Chinese medicine pork liver paste and preparation method thereof | |
| CN103653022A (en) | Chicken particles and preparation method thereof | |
| CN104542897A (en) | Natural preservative for chicken | |
| CN105454435A (en) | Peanut milk and preparation method thereof | |
| KR101194142B1 (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN105341726A (en) | Making method of pig's trotters | |
| CN109549169A (en) | A kind of black garlic spiced hot beef sauce and preparation method thereof | |
| CN107455713A (en) | Bolete walnut cream and preparation method thereof | |
| CN107348470A (en) | A kind of preparation method of beef paste can | |
| CN106889572A (en) | A kind of sauerkraut beef paste can and preparation method thereof | |
| CN102028270A (en) | Braised meat and sea cucumber can and processing method thereof | |
| CN102246931A (en) | Canned Chinese gooseberry | |
| CN104544247A (en) | Processing method of fresh and tender health chicken skewers | |
| CN106072074A (en) | A kind of little octopus can braised in soy sauce and preparation 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: 20150429 |
|
| RJ01 | Rejection of invention patent application after publication |