CN105146489A - Chicken cartilage and shiitake sauce and preparing method thereof - Google Patents
Chicken cartilage and shiitake sauce and preparing method thereof Download PDFInfo
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- CN105146489A CN105146489A CN201510602353.3A CN201510602353A CN105146489A CN 105146489 A CN105146489 A CN 105146489A CN 201510602353 A CN201510602353 A CN 201510602353A CN 105146489 A CN105146489 A CN 105146489A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a nutritious food, in particular to a method for preparing chicken cartilage and shiitake sauce. The chicken cartilage and shiitake sauce is prepared from, by weight, 90-100 parts of chicken cartilage meat, 40-50 parts of dried shiitake, 60-80 parts of garlic, 8-10 parts of dried chili, 20-30 parts of condiments and 60-70 parts of vegetable oil. The method has the advantages that chicken cartilage and shiitake with high nutritive value are used as raw materials, and therefore a good health care effect is realized; homemade distinctive pepper oil and red oil are adopted, so that the sauce has a unique flavor and tastes spicy and refreshing. By the adoption of the vacuum quick cooling technique and the vacuum impregnation technique, biochemical reactions, such as oil oxidation and starch gelatinization, of materials at high temperatures are avoided, excessive volatilization of flavor substances at high temperatures is avoided, and the flavor of the product is improved through vacuum impregnation.
Description
Technical field
The present invention relates to a kind of nutraceutical, relate to a kind of preparation method of chicken cartilage mushroom sauce.
Background technology
Chicken cartilage contains abundant chondroitin sulfate and collagen, and healthy nutritive value is very high, and the domestic deep processing and utilization rate to animal cartilage is very low; Mushroom is also common health edible mushroom, and containing eight kinds of essential amino acids and vitamin, and containing abundant colloid, mouthfeel is sharp and clear.Have mitigation atherosclerotic, reduce the effects such as blood fat, clear and rich, gut purge, moistening lung, on market, existing mushroom sauce is very few.So exploitation chicken cartilage fragrance mushroom sauce product all has wide market prospects.
Summary of the invention
In order to solve the problem, the object of the invention is the production technology of the chicken cartilage mushroom sauce proposing a kind of nutritious, unique flavor, instant.
Technical scheme of the present invention is: a kind of chicken cartilage mushroom sauce, and the parts by weight of each component of this chicken cartilage mushroom sauce are: chicken cartilage meat 90-100, dried thin mushroom 40-50, garlic 60-80, chilli 8-10, sauce 20-30, vegetable oil 60-70.
Further, the weight portion of each component of described sauce: thick broad-bean sauce 60-70, oil consumption 10-15, soy sauce 20-25, numb green pepper oil 20-30, chilli oil 15-20, cooking wine 3-4, salt 3-4, starch 3-5.
Further, the weight portion of each component of described numb green pepper oil is: numb green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3.
Further, the weight portion of each component of described chilli oil is: chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, tsaoko 2-3.
Another object of the present invention is to provide the preparation technology of above-mentioned chicken cartilage mushroom sauce, specifically comprises the following steps:
Step 1. prepares auxiliary material:
The preparation of 1.1 numb green pepper oil: take high-quality fiber crops green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3, be broken into powder, powder added in vegetable oil and stirs, be heated to 65-80 DEG C, keep 3-7 minute, be brewed into numb green pepper oil, filter, for subsequent use;
The preparation of 1.2 chilli oil: take high-quality chilli oil chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, tsaoko 2-3, be broken into powder, powder added in vegetable oil and stirs, be heated to 60-85 DEG C, keep 4-8 minute, be brewed into chilli oil, filter, for subsequent use;
1.3 sauce preparations: thick broad-bean sauce 60-70, oil consumption 10-15, soy sauce 20-25, cooking wine 3-4, salt 3-4 and starch 3-5, add numb green pepper oil and 1.2 chilli oil prepared of step 1.1 preparation, stir, for subsequent use;
Step 2. takes the chicken cartilage wash clean of weight portion 90-100, removes impurity, rubs, adds 1/3 of the sauce total amount that step 1 prepares, stir, pickle 1-1.5h under being placed in 3-4 DEG C of temperature, for subsequent use;
The dried thin mushroom that step 3. takes weight portion 40-50 is cleaned, and soaks 2-3h, after pulling dehydration out, remove root, be cut into mushroom broken in warm water, for subsequent use;
Step 4. is by the chilli of the garlic that takes according to above-mentioned weight portion 60-80 and weight portion 8-10, and it is for subsequent use to be cut into broken end;
Step 5. takes the vegetable oil of weight portion 60-70 in frying pan, be heated to 80-85 DEG C, add the garlic powder in step 4 being obtained and chilli end, stir-fry perfume (or spice) before stewing, add the cartilage meat pickled through step 2, big fire stir-fries, add residue sauce, stir, finally add mushroom after step 3 processes, fry fragrant, obtain product;
Step 6. vacuum cooled and dipping: concrete technology is: the product obtained is placed in equipment, under vacuum is-0.03MPa--0.05MPa, maintain 8-15 minute, after product is cooled rapidly, avoid material to be the Oxidation of Fat and Oils produced at high temperature to greatest extent, starch gelatinization biochemical reaction, makes the condiment of food outside promptly penetrate in food product and goes, improve local flavor, improve mouthfeel;
Step 7. tinning;
Step 8. vacuum seal.Operate under-0.3MPa condition in vacuum;
Step 9. sterilization: bactericidal formula is 25 '-15 '-18 '/121 DEG C;
Step 10. cools: be cooled to 38-40 DEG C.
products characteristics of the present invention is:
1. the chicken cartilage selecting nutritive value very high and mushroom, as raw material, have good health-care efficacy.
2. adopt self-control characteristic fiber crops green pepper oil and chilli oil, make product special flavour unique, spicy tasty and refreshing.
3. adopt vacuum to cool fast and dipping technique, avoid material to be the Oxidation of Fat and Oils produced at high temperature, starch gelatinization biochemical reaction, it also avoid the undue volatilization of flavor substance under high temperature, and vacuum impregnation simultaneously improves the local flavor of product.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described further.
Embodiment 1:
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of this chicken cartilage mushroom sauce are: chicken cartilage meat 90, dried thin mushroom 50, garlic 80, chilli 8, sauce 30(thick broad-bean sauce 60, oil consumption 10, soy sauce 20, numb green pepper oil 20, chilli oil 15, cooking wine 3, salt 3, starch 3).
Step 1. prepares auxiliary material:
The preparation of 1.1 numb green pepper oil: take high-quality fiber crops green pepper 20, Chinese prickly ash 4, tsaoko 3, fructus amomi 2, hawthorn 2, be broken into powder, powder fallen in vegetable oil, be heated to 70 DEG C, keep 4 minutes, be brewed into numb green pepper oil, filter, for subsequent use;
The preparation of 1.2 chilli oil: take high-quality chilli oil chilli 30 weight portion, sesame 5-8, Chinese prickly ash 4, dried orange peel 6, peppermint 2, tsaoko 2, be broken into powder, added in vegetable oil by powder and mix, be heated to 60 DEG C, keeps 5 minutes, is brewed into chilli oil, filters, for subsequent use;
1.3 sauce preparations: thick broad-bean sauce 60, oil consumption 10, soy sauce 20, numb green pepper oil 20, chilli oil 15, cooking wine 3, salt 3, starch 3 stir, for subsequent use;
Step 2. will take chicken cartilage wash clean, remove impurity, rub, add 1/3 of the sauce total amount that step 1 prepares, stir, pickle 1h under being placed in 4 DEG C of temperature, for subsequent use;
The dried thin mushroom taking weight portion is cleaned by step 3., in warm water, soak 2-3h, after pulling dehydration out, removes root, is cut into mushroom broken, for subsequent use;
Step 4. is by the garlic that takes and chilli, and it is for subsequent use to be cut into broken end;
The vegetable oil that step 5. takes, in frying pan, is heated to 80 DEG C, adds the garlic powder in step 4 being obtained and chilli end, stir-fries perfume (or spice) before stewing, add the cartilage meat pickled through step 2, big fire stir-fries, and adds residue sauce, stirs, finally add mushroom after step 3 processes, fry fragrant, obtain product;
Step 6. vacuum cooled and dipping: equipment vacuum degree is set to-0.05MPa, maintain 8 minutes.Because cool time is short, material is avoided to be the Oxidation of Fat and Oils produced at high temperature to greatest extent, starch gelatinization biochemical reaction; Based on vacuum-impregnated principle, the condiment of food outside can be made promptly to penetrate in food product and to go, improve local flavor, improve mouthfeel;
Step 7. tinning;
Step 8. vacuum seal: operate under-0.3MPa condition in vacuum;
Step 9. sterilization: bactericidal formula is 25 '-15 '-18 '/121 DEG C;
Step 10. cools: be cooled to 38-40 DEG C.
Embodiment 2:
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of this chicken cartilage mushroom sauce are: chicken cartilage meat 95, dried thin mushroom 45, garlic 70, chilli 9, sauce 25(thick broad-bean sauce 70, oil consumption 15, soy sauce 25, numb green pepper oil 30, chilli oil 20, cooking wine 3.5, salt 3.5, starch 3.5).
Step 1. prepares auxiliary material:
The preparation of 1.1 numb green pepper oil: take high-quality fiber crops green pepper 20, Chinese prickly ash 4, tsaoko 3, fructus amomi 2, hawthorn 2, be broken into powder, powder fallen in vegetable oil, be heated to 70 DEG C, keep 4 minutes, be brewed into numb green pepper oil, filter, for subsequent use;
The preparation of 1.2 chilli oil: take high-quality chilli oil chilli 30 weight portion, sesame 5-8, Chinese prickly ash 4, dried orange peel 6, peppermint 2, tsaoko 2, be broken into powder, added in vegetable oil by powder and mix, be heated to 60 DEG C, keeps 5 minutes, is brewed into chilli oil, filters, for subsequent use;
1.3 sauce preparations: thick broad-bean sauce 60, oil consumption 10, soy sauce 20, numb green pepper oil 20, chilli oil 15, cooking wine 3, salt 3, starch 3 stir, for subsequent use;
Step 2. will take chicken cartilage wash clean, remove impurity, rub, add 1/3 of the sauce total amount that step 1 prepares, stir, pickle 1h under being placed in 4 DEG C of temperature, for subsequent use;
The dried thin mushroom taking weight portion is cleaned by step 3., in warm water, soak 2-3h, after pulling dehydration out, removes root, is cut into mushroom broken, for subsequent use;
Step 4. is by the garlic that takes and chilli, and it is for subsequent use to be cut into broken end;
Step 5. will take vegetable oil in frying pan, be heated to 80 DEG C, add the garlic powder in step 4 being obtained and chilli end, stir-fry perfume (or spice) before stewing, add the cartilage meat pickled through step 2, big fire stir-fries, and adds residue sauce, stirs, finally add mushroom after step 3 processes, fry fragrant, obtain product;
Step 6. vacuum cooled and dipping: equipment vacuum degree is set to-0.05MPa, maintain 15 minutes.Because cool time is short, material is avoided to be the Oxidation of Fat and Oils produced at high temperature to greatest extent, starch gelatinization biochemical reaction; Based on vacuum-impregnated principle, the condiment of food outside can be made promptly to penetrate in food product and to go, improve local flavor, improve mouthfeel;
Step 7. tinning;
Step 8. vacuum seal: operate under-0.3MPa condition in vacuum;
Step 9. sterilization: bactericidal formula is 25 '-15 '-18 '/121 DEG C;
Step 10. cools: be cooled to 38-40 DEG C.
Embodiment 3:
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of this chicken cartilage mushroom sauce are: chicken cartilage meat 100, dried thin mushroom 60, garlic 60, chilli 10, sauce 20(thick broad-bean sauce 65, oil consumption 12, soy sauce 22, numb green pepper oil 25, chilli oil 20, cooking wine 4, salt 4, starch 4).
Step 1. prepares auxiliary material:
The preparation of 1.1 numb green pepper oil: take high-quality fiber crops green pepper 25, Chinese prickly ash 5, tsaoko 4, fructus amomi 3, hawthorn 3, be broken into powder, powder fallen in vegetable oil, be heated to 75 DEG C, keep 3 minutes, be brewed into numb green pepper oil, filter, for subsequent use;
The preparation of 1.2 chilli oil: take high-quality chilli oil chilli 35, sesame 8, Chinese prickly ash 5, dried orange peel 7, peppermint 3, tsaoko 3, be broken into powder, added in vegetable oil by powder and mix, be heated to 60 DEG C, keeps 5 minutes, is brewed into chilli oil, filters, for subsequent use;
1.3 sauce preparations: thick broad-bean sauce 65, oil consumption 12, soy sauce 22, numb green pepper oil 25, chilli oil 20, cooking wine 4, salt 4, starch 4, for subsequent use;
Step 2. will take chicken cartilage wash clean, remove impurity, rub, add 1/3 of the sauce total amount that step 1 prepares, stir, pickle 1h under being placed in 4 DEG C of temperature, for subsequent use;
The dried thin mushroom taking weight portion is cleaned by step 3., in warm water, soak 2-3h, after pulling dehydration out, removes root, is cut into mushroom broken, for subsequent use;
Step 4. is by the garlic that takes and chilli, and it is for subsequent use to be cut into broken end;
Step 5. will take vegetable oil in frying pan, be heated to 80 DEG C, add the garlic powder in step 4 being obtained and chilli end, stir-fry perfume (or spice) before stewing, add the cartilage meat pickled through step 2, big fire stir-fries, and adds residue sauce, stirs, finally add mushroom after step 3 processes, fry fragrant, obtain product;
Step 6. vacuum cooled and dipping: equipment vacuum degree is set to-0.04MPa, maintain 10 minutes.Because cool time is short, material is avoided to be the Oxidation of Fat and Oils produced at high temperature to greatest extent, starch gelatinization biochemical reaction; Based on vacuum-impregnated principle, the condiment of food outside can be made promptly to penetrate in food product and to go, improve local flavor, improve mouthfeel;
Step 7. tinning;
Step 8. vacuum seal: operate under-0.3MPa condition in vacuum;
Step 9. sterilization: bactericidal formula is 25 '-15 '-18 '/121 DEG C;
Step 10. cools: be cooled to 38-40 DEG C.
Claims (5)
1. a chicken cartilage mushroom sauce, is characterized in that, the parts by weight of each component of this chicken cartilage mushroom sauce are: chicken cartilage meat 90-100, dried thin mushroom 40-50, garlic 60-80, chilli 8-10, sauce 20-30, vegetable oil 60-70.
2. chicken cartilage mushroom sauce according to claim 1, is characterized in that, the weight portion of each component of described sauce: thick broad-bean sauce 60-70, oil consumption 10-15, soy sauce 20-25, numb green pepper oil 20-30, chilli oil 15-20, cooking wine 3-4, salt 3-4, starch 3-5.
3. chicken cartilage mushroom sauce according to claim 2, is characterized in that, the weight portion of each component of described numb green pepper oil is: numb green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3.
4. chicken cartilage mushroom sauce according to claim 2, is characterized in that, the weight portion of each component of described chilli oil is: chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, tsaoko 2-3.
5. the chicken cartilage mushroom sauce prepared as described in right 1-4 obtains a method, it is characterized in that, specifically comprises the following steps:
Step 1. prepares auxiliary material:
The preparation of 1.1 numb green pepper oil: take high-quality fiber crops green pepper 20-30 weight portion, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3, be broken into powder, powder added in vegetable oil and stirs, be heated to 65-80 DEG C, keep 3-7 minute, be brewed into numb green pepper oil, filter, for subsequent use;
The preparation of 1.2 chilli oil: take high-quality chilli oil chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, tsaoko 2-3, be broken into powder, powder added in vegetable oil and stirs, be heated to 60-85 DEG C, keep 4-8 minute, be brewed into chilli oil, filter, for subsequent use;
1.3 sauce preparations: thick broad-bean sauce 60-70, oil consumption 10-15, soy sauce 20-25, numb green pepper oil 20-30, chilli oil 15-20, cooking wine 3-4, salt 3-4, starch 3-5 stir, for subsequent use;
Step 2. takes the chicken cartilage wash clean of weight portion 90-100, removes impurity, rubs, adds 1/3 of the sauce total amount that step 1 prepares, stir, pickle 1-1.5h under being placed in 3-4 DEG C of temperature, for subsequent use;
The dried thin mushroom that step 3. takes weight portion 40-50 is cleaned, and soaks 2-3h, after pulling dehydration out, remove root, be cut into mushroom broken in warm water, for subsequent use;
Step 4. is by the chilli of the garlic that takes according to above-mentioned weight portion 60-80 and weight portion 4-5, and it is for subsequent use to be cut into broken end;
Step 5. takes the vegetable oil of weight portion 60-70 in frying pan, be heated to 80-85 DEG C, add the garlic powder in step 4 being obtained and chilli end, stir-fry perfume (or spice) before stewing, add the cartilage meat pickled through step 2, big fire stir-fries, add residue sauce, stir, finally add mushroom after step 3 processes, fry fragrant, obtain product;
Step 6. vacuum cooled and dipping: concrete technology is: the product obtained is placed in equipment, under vacuum is-0.03MPa--0.05MPa, maintain 8-15 minute, after product is cooled rapidly, avoid material to be the Oxidation of Fat and Oils produced at high temperature to greatest extent, starch gelatinization biochemical reaction, makes the condiment of food outside promptly penetrate in food product and goes, improve local flavor, improve mouthfeel;
Step 7. tinning;
Step 8. vacuum seal: operate under-0.3MPa condition in vacuum;
Step 9. sterilization: bactericidal formula is 25 '-15 '-18 '/121 DEG C;
Step 10. cools: be cooled to 38-40 DEG C.
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| CN107535973A (en) * | 2017-10-19 | 2018-01-05 | 旌德县三合绿色食品开发有限公司 | A kind of chicken cartilage Dried Osmund peanut butter and preparation method thereof |
| CN107836698A (en) * | 2017-12-12 | 2018-03-27 | 宿州市鸡都调味食品有限公司 | A kind of cartilage minced chicken and preparation method |
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