CN104757573A - Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof - Google Patents
Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof Download PDFInfo
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- CN104757573A CN104757573A CN201510112159.7A CN201510112159A CN104757573A CN 104757573 A CN104757573 A CN 104757573A CN 201510112159 A CN201510112159 A CN 201510112159A CN 104757573 A CN104757573 A CN 104757573A
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- collybia albuminosa
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Abstract
The present invention relates to the field of food technology, and specifically relates to a production method of utilizing collybia albuminosa and chicken meat with bones to produce bone ginseng. The bone ginseng consists of chicken meat with bones, collybia albuminosa, vegetable oil, common salt and flavorings according to a weight ratio of 1: 0.2: 0.5: 0.11: 0.08-0.15. The bone ginseng is prepared by marinating shredded chicken meat with bones in a closed state; due to less loss of moisture and smell, the raw bones are easy to become crispy and the salt and flavorings can go into the bones and the chicken meat fully. Therefore, the bone ginseng becomes tasty and is not prone to oxidative deterioration. When a user eats the bone ginseng, the deep-fried collybia albuminosa is stirred and mixed with the marinated shredded chicken meat with bones for curing. Therefore, the bone ginseng is not only delicious in taste and rich in nutrition, but also very convenient to eat. The bone ginseng has a unique taste, excellent mouthfeel, crispy and soft bone mouthfeel, chewy texture, lasting flavor, fragrant and pure meat quality, rich nutrients and quality similarity with ginseng, is high in utilization rate of collybia albuminosa and chicken, and is suitable for long-term storage and for transportation. The production method of the bone ginseng is short, unique and simple in process, ingenious in manufacture, and is directly related to product characteristics, resulting in unique features.
Description
Technical field
The present invention relates to food technology field, specifically a kind of method utilizing collybia albuminosa and chicken kindred to produce bone ginseng.
Background technology
Collybia albuminosa is the fructification of Bai Mo section plant collybia albuminosa.It is one of treasure in edible mushroom." Guizhou Province book " road: " collybia albuminosa, in July in autumn raw shallow grass, just put forth energy then as large bamboo hat with a conical crown and broad brim, gradually as covered, it is spreading out in all directions as chicken plumage that the sun's shadow moves, and therefore named chicken, goes out from soil with it, therefore named fir." meat is thick big and fleshy, matter filament is white, the fresh and sweet delicious and crisp of taste.Containing materials such as the necessary amino acid of human body, protein, fat and various vitamin and calcium, phosphorus, core yellow acid.The eating method of collybia albuminosa is a lot, can be dish, can also arrange in pairs or groups with vegetables, the flesh of fish and various all kinds of delicacies by thin material, no matter fry, explode, salt down, decoct, mix, braised, roasting, stewing, and steam in clear soup or cook soup, its flavour is all very fresh, is the hat in bacterium.
Chicken is a kind of poultry, and its delicious meat is tender and crisp, nutritious, excellent taste, is one of food of people's eating.In recent years, along with the raising of people's living standard, the demand of market to chicken increases rapidly, but people also rest in traditional way substantially to the utilization of chicken resource, and one is that poultry is laid eggs, and two is eat chicken.The eating method of chicken be generally fried, roast, braise in soy sauce, salt down halogen and stewing in clear soup, in other words now do and now eat, can not stay for a long time, prepared food is inconvenience long-distance transport and preservation also, and these traditional chicken meat food tastes above are also more dull, people also easily sate, and this situation have impact on the exploitation of chicken resource conversely.And, in the process of chicken, chicken bone abandon need not, in fact, the nutritive value of chicken bone is poor unlike meat, abandons nature like this and causes the great wasting of resources.
At present, the product that collybia albuminosa and chicken kindred carry out deep processing as raw material be have not been reported, develop a kind of collybia albuminosa chicken bone ginseng meeting people's edible demand of preserving for a long time and there are boundless market prospects.
Summary of the invention
The object of the invention is to there is for prior art the shortcoming that chicken utilization rate is low, cannot preserve for a long time, a kind of collybia albuminosa chicken bone is provided to join and production method, the chicken that the method is produced is indulged chicken bone and joins high to chicken level of resource utilization, mouthfeel is good, delicious, nutritious, can preserve for a long time, meet long-distance transport requirement.
For achieving the above object, the technical solution used in the present invention is: a kind of collybia albuminosa chicken bone ginseng, prepared by chicken kindred, collybia albuminosa, vegetable oil, salt and flavoring and form, its weight ratio is 1:0.2:0.5:0.11:0.08-0.15.
In the present invention, can add a certain proportion of das Schweinerippchen in chicken kindred by the weight of chicken kindred, incorporation is the 15-20% of chicken kindred.
Further: described flavoring is made up of ginger, capsicum, Chinese prickly ash, anise seed and anise.
Another object of the present invention is to provide the production method of a kind of collybia albuminosa chicken bone ginseng, comprises the steps:
(1) by new freshly-slaughtered poultry kindred peeling, head, pin and internal organ, then mince, the broken skeletal grain degree making it be mixed with is not more than 5mm, puts into altar or tank and pickle 3-12 month after admixing the flavoring of salt and pulverizing;
(2) collybia albuminosa is cleaned up, be torn into fritter, dry and naturally flow down to without water droplet; Heated vegetable oil makes oil temperature reach 180-240 DEG C, puts into and tears little collybia albuminosa after then stopping heating making temperature be down to 100-140 DEG C, treats that collybia albuminosa water content stops heating lower than 10%, until collybia albuminosa and vegetable oil naturally cool to load in altar or tank after room temperature for subsequent use;
(3) rear chicken kindred will be pickled and carry out maturation process, after admixing fried collybia albuminosa packaging after slaking, be finished product
Meat bone ginseng of the present invention is still given birth to when pickling out altar, and can not eat, maturation process well just has delicious mouthfeel.
Advantageous Effects of the present invention is:
(1) broken for chicken kindred is pickled by the present invention under air-tight state, moisture and smell loss few, raw bone easily sends out embrittlement crisp, and salinity, flavoring etc. can fully enter inside sclerotin and meat, makes it more tasty and oxidation deterioration is less likely to occur; Admix fried collybia albuminosa time edible and carry out slaking, not only delicious, and nutritious, edible also very convenient.
(2) product of the present invention can keep the long period after salting down in altar, and open altar taking-up and carry out maturation process, need not all once fry, therefore, average family is also very applicable; For the production of heavy industrialization, rear slaking packaging can be pickled in batch and sell, adapt to the supply in market, meet the demand of consumers in general.
(3) product taste of the present invention is unique, excellent taste, and bone is crisp soft, and Chewy taste is of a specified duration, and osmazome is pure, nutritious, and quality is like ginseng, high to the producing level of collybia albuminosa and chicken, suitable long-term storage and transport.Production method technique is brief, and operation is peculiar, skilfully manufactured, directly related with selling point, not characteristic.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A collybia albuminosa chicken bone ginseng, prepared by chicken kindred, collybia albuminosa, vegetable oil, salt and flavoring and form, its weight ratio is 1:0.2:0.5:0.11:0.08.
Wherein, flavoring is made up of ginger, capsicum, Chinese prickly ash, anise seed and anise.
Production method, comprises the steps:
(1) by new freshly-slaughtered poultry kindred peeling, head, pin and internal organ, then mince, the broken skeletal grain degree making it be mixed with is not more than 5mm, puts into altar or tank pickles 3 months after admixing the flavoring of salt and pulverizing;
(2) collybia albuminosa is cleaned up, be torn into fritter, dry and naturally flow down to without water droplet; Heated vegetable oil makes oil temperature reach 180 DEG C, puts into and tears little collybia albuminosa after then stopping heating making temperature be down to 100 DEG C, treats that collybia albuminosa water content stops heating lower than 10%, until collybia albuminosa and vegetable oil naturally cool to load in altar or tank after room temperature for subsequent use;
(3) rear chicken kindred will be pickled and carry out maturation process, after admixing fried collybia albuminosa packaging after slaking, be finished product.
Embodiment 2
A collybia albuminosa chicken bone ginseng, prepared by chicken kindred, collybia albuminosa, vegetable oil, salt and flavoring and form, its weight ratio is 1:0.2:0.5:0.11:0.12.
Wherein, flavoring is made up of ginger, capsicum, Chinese prickly ash, anise seed and anise.
Production method, comprises the steps:
(1) by new freshly-slaughtered poultry kindred peeling, head, pin and internal organ, then mince, the broken skeletal grain degree making it be mixed with is not more than 5mm, puts into altar or tank pickles 12 months after admixing the flavoring of salt and pulverizing;
(2) collybia albuminosa is cleaned up, be torn into fritter, dry and naturally flow down to without water droplet; Heated vegetable oil makes oil temperature reach 200 DEG C, puts into and tears little collybia albuminosa after then stopping heating making temperature be down to 120 DEG C, treats that collybia albuminosa water content stops heating lower than 10%, until collybia albuminosa and vegetable oil naturally cool to load in altar or tank after room temperature for subsequent use;
(3) rear chicken kindred will be pickled and carry out maturation process, after admixing fried collybia albuminosa packaging after slaking, be finished product.
Embodiment 3
A collybia albuminosa chicken bone ginseng, prepared by chicken kindred, collybia albuminosa, vegetable oil, salt and flavoring and form, its weight ratio is 1:0.2:0.5:0.11:0.15.
Wherein, the pork of chicken kindred weight 15% can be added in chicken kindred by the weight of chicken kindred.
Flavoring is made up of ginger, capsicum, Chinese prickly ash, anise seed and anise.
Production method, comprises the steps:
(1) by new freshly-slaughtered poultry kindred peeling, head, pin and internal organ, then mince, the broken skeletal grain degree making it be mixed with is not more than 5mm, puts into altar or tank pickles 6 months after admixing the flavoring of salt and pulverizing;
(2) collybia albuminosa is cleaned up, be torn into fritter, dry and naturally flow down to without water droplet; Heated vegetable oil makes oil temperature reach 240 DEG C, puts into and tears little collybia albuminosa after then stopping heating making temperature be down to 140 DEG C, treats that collybia albuminosa water content stops heating lower than 10%, until collybia albuminosa and vegetable oil naturally cool to load in altar or tank after room temperature for subsequent use;
(3) rear chicken kindred will be pickled and carry out maturation process, after admixing fried collybia albuminosa packaging after slaking, be finished product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. collybia albuminosa chicken bone ginseng, is characterized in that: prepared by chicken kindred, collybia albuminosa, vegetable oil, salt and flavoring and form, its weight ratio is 1:0.2:0.5:0.11:0.08-0.15.
2. collybia albuminosa chicken bone is joined according to claim 1, it is characterized in that: described flavoring is made up of ginger, capsicum, Chinese prickly ash, anise seed and anise.
3. the production method that collybia albuminosa chicken bone is joined according to any one of claim 1-2, is characterized in that, comprise the steps:
(1) by new freshly-slaughtered poultry kindred peeling, head, pin and internal organ, then mince, the broken skeletal grain degree making it be mixed with is not more than 5mm, puts into altar or tank and pickle 3-12 month after admixing the flavoring of salt and pulverizing;
(2) collybia albuminosa is cleaned up, be torn into fritter, dry and naturally flow down to without water droplet; Heated vegetable oil makes oil temperature reach 180-240 DEG C, puts into and tears little collybia albuminosa after then stopping heating making temperature be down to 100-140 DEG C, treats that collybia albuminosa water content stops heating lower than 10%, until collybia albuminosa and vegetable oil naturally cool to load in altar or tank after room temperature for subsequent use;
(3) rear chicken kindred will be pickled and carry out maturation process, after admixing fried collybia albuminosa packaging after slaking, be finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510112159.7A CN104757573A (en) | 2015-03-16 | 2015-03-16 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
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| CN201510112159.7A CN104757573A (en) | 2015-03-16 | 2015-03-16 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
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| CN104757573A true CN104757573A (en) | 2015-07-08 |
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| CN201510112159.7A Pending CN104757573A (en) | 2015-03-16 | 2015-03-16 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137058A (en) * | 2020-09-18 | 2020-12-29 | 赖洪焕 | Black termitomyces albuminosus instant soup block and production method thereof |
Citations (6)
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|---|---|---|---|---|
| CN1528199A (en) * | 2003-10-01 | 2004-09-15 | 郭菊芬 | Quail bone-ginseng and production method thereof |
| CN1615715A (en) * | 2004-09-21 | 2005-05-18 | 周恒美 | Termitophile oil and its producing method |
| CN1695490A (en) * | 2005-07-04 | 2005-11-16 | 周恒美 | Hot pepper in oil of Termite mushroom and preparation method |
| CN101579111A (en) * | 2009-06-12 | 2009-11-18 | 芮茂能 | Fried collybia albuminosa |
| CN102048126A (en) * | 2009-11-11 | 2011-05-11 | 黄登平 | Method for producing and preparing fried termitomyces |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
-
2015
- 2015-03-16 CN CN201510112159.7A patent/CN104757573A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528199A (en) * | 2003-10-01 | 2004-09-15 | 郭菊芬 | Quail bone-ginseng and production method thereof |
| CN1615715A (en) * | 2004-09-21 | 2005-05-18 | 周恒美 | Termitophile oil and its producing method |
| CN1695490A (en) * | 2005-07-04 | 2005-11-16 | 周恒美 | Hot pepper in oil of Termite mushroom and preparation method |
| CN101579111A (en) * | 2009-06-12 | 2009-11-18 | 芮茂能 | Fried collybia albuminosa |
| CN102048126A (en) * | 2009-11-11 | 2011-05-11 | 黄登平 | Method for producing and preparing fried termitomyces |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
Non-Patent Citations (1)
| Title |
|---|
| 红河彝族辞典编纂委员会编: "《红河彝族辞典》", 31 July 2002 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137058A (en) * | 2020-09-18 | 2020-12-29 | 赖洪焕 | Black termitomyces albuminosus instant soup block and production method thereof |
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Application publication date: 20150708 |