CN105146489B - A kind of chicken cartilage mushroom sauce and preparation method thereof - Google Patents
A kind of chicken cartilage mushroom sauce and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of nutraceutical, is related to a kind of preparation method of chicken cartilage mushroom sauce.The parts by weight of each component of the 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.The beneficial effects of the invention are as follows：This method as raw material, is had good health-care efficacy, using self-control characteristic numb green pepper oil and chilli oil, makes product special flavour uniqueness from the very high chicken cartilage of nutritive value and mushroom, spicy tasty and refreshing.Quickly cooled down using vacuum and dipping technique, it in high temperature is the biochemical reaction such as caused Oxidation of Fat and Oils, starch gelatinization to avoid material, it also avoid the undue volatilization of flavor substance under high temperature, while vacuum impregnation improves the flavor of product.
Description
Technical field
The present invention relates to a kind of nutraceutical, is related 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 domestic soft to animal
The deep processing and utilization rate of bone is very low；Mushroom is also common health edible mushroom, contains eight kinds of essential amino acids and Wei Sheng
Element, and contain abundant colloid, crisp texture.With atherosclerosis is relaxed, reduce blood fat, clear and rich, gut purge, moistening lung etc. and make
With the existing mushroom sauce of in the market is very few.So exploitation chicken cartilage fragrance mushroom sauce product all has wide market prospects.
The content of the invention
In order to solve the above problems, the purpose of the present invention is to propose to the chicken of a kind of nutritious, unique flavor, instant
The production technology of cartilage mushroom sauce.
The technical scheme is that：A kind of chicken cartilage mushroom sauce, the parts by weight of each component of the chicken cartilage mushroom sauce
For：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 parts by weight of each component of the sauce：Thick broad-bean sauce 60-70, oil consumption 10-15, soy sauce 20-25, numb green pepper
Oily 20-30, chilli oil 15-20, cooking wine 3-4, salt 3-4, starch 3-5.
Further, the parts by weight of each component of the numb green pepper oil are：Numb green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-
3rd, hawthorn 2-3.
Further, the parts by weight of each component of the chilli oil are：Chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-
8th, peppermint 2-4, tsaoko 2-3.
It is a further object of the present invention to provide the preparation technology of above-mentioned chicken cartilage mushroom sauce, following steps are specifically included：
Step 1. prepares auxiliary material：
The preparation of 1.1 numb green peppers oil：High-quality numb green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3 are weighed, it is broken
Into powder, powder is added in vegetable oil and stirred, be heated to 65-80 DEG C, kept for 3-7 minutes, be brewed into numb green pepper oil, mistake
Filter, it is standby；
The preparation of 1.2 chilli oil：Weigh high-quality chilli oil chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-
4th, tsaoko 2-3, powder is broken into, powder is added in vegetable oil and stirred, be heated to 60-85 DEG C, kept for 4-8 minutes, boiled
It is standby into chilli oil, filtering；
1.3 sauces are prepared: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,
Numb green pepper oil and 1.2 chilli oil being prepared prepared by step 1.1 are added, is stirred, it is standby；
Step 2. weighs parts by weight 90-100 chicken cartilage wash clean, goes the removal of impurity, rubs, and adds step 1 and is prepared
Sauce total amount 1/3, stir, 1-1.5h pickled at a temperature of being placed in 3-4 DEG C, it is standby；
The dried thin mushroom that step 3. weighs parts by weight 40-50 is cleaned, and 2-3h is soaked in warm water, after pulling dehydration out, is removed root, is cut
It is broken into mushroom, it is standby；
The garlic weighed according to above-mentioned parts by weight 60-80 and parts by weight 8-10 chilli it is standby to be cut into powder by step 4.
With；
Step 5. weighs parts by weight 60-70 vegetable oil in frying pan, is heated to 80-85 DEG C, adds during step 4 is obtained
Garlic powder and dried pepper powder, stir-frying it is fragrant, add the cartilage meat pickled through step 2, big fire stir-frying, add remaining sauce, stirring
Uniformly, the mushroom after step 3 processing is eventually adding, stir-fries, obtains product；
Step 6. vacuum cooled and dipping：Concrete technology is：Obtained product is placed in equipment, vacuum for-
Under 0.03 MPa- -0.05MPa, 8-15 minutes are maintained, after product is cooled down rapidly, avoid material to be in high temperature to greatest extent
Caused Oxidation of Fat and Oils, starch gelatinization biochemical reaction so that the condiment outside food is rapidly infiltrated into food product
Go, improve flavor, improve mouthfeel；
Step 7. tinning；
Step 8. vacuum seal.Operated under the conditions of vacuum is -0.3MPa；
Step 9. is sterilized：Bactericidal formula be 25 ' -15 ' -18 '/121 DEG C；
Step 10. cools down：It is cooled to 38-40 DEG C.
The products characteristics of the present invention are：
1. there is good health-care efficacy as raw material from the very high chicken cartilage of nutritive value and mushroom.
2. using self-control characteristic numb green pepper oil and chilli oil, make product special flavour unique, it is spicy tasty and refreshing.
3. using vacuum quickly cooling and dipping technique, it in high temperature is caused Oxidation of Fat and Oils to avoid material, starch gelatinization
Biochemical reaction, the undue volatilization of flavor substance under high temperature is it also avoid, while vacuum impregnation improves the flavor of product.
Embodiment
Technical scheme is described further with reference to specific embodiment.
Embodiment 1：
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of the chicken cartilage mushroom sauce are：Chicken cartilage meat 90, dried thin mushroom
50th, 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, shallow lake
Powder 3）.
Step 1. prepares auxiliary material：
The preparation of 1.1 numb green peppers oil：High-quality numb green pepper 20, Chinese prickly ash 4, tsaoko 3, fructus amomi 2, hawthorn 2 are weighed, is broken into powder, by powder
End is fallen into vegetable oil, is heated to 70 DEG C, is kept for 4 minutes, is brewed into numb green pepper oil, and filtering is standby；
The preparation of 1.2 chilli oil：Weigh the high-quality parts by weight of chilli oil chilli 30, sesame 5-8, Chinese prickly ash 4, dried orange peel 6, peppermint 2, grass
Fruit 2, is broken into powder, and powder is added in vegetable oil and mixed, and is heated to 60 DEG C, is kept for 5 minutes, is brewed into chilli oil, filters, standby
With；
1.3 sauces are prepared: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, it is standby；
Step 2. will weigh chicken cartilage wash clean, go the removal of impurity, rub, and add the sauce total amount that step 1 is prepared
1/3, stir, 1h is pickled at a temperature of being placed in 4 DEG C, it is standby；
Step 3. cleans the dried thin mushroom for weighing parts by weight, and 2-3h is soaked in warm water, after pulling dehydration out, removes root, is cut into
Mushroom is broken, standby；
The garlic weighed and chilli it is standby to be cut into powder by step 4.；
The vegetable oil that step 5. weighs is heated to 80 DEG C in frying pan, the garlic powder added during step 4 is obtained and dry peppery
Green pepper end, stir-frying is fragrant, adds the cartilage meat pickled through step 2, and big fire stir-fries, adds remaining sauce, stir, be eventually adding through
Mushroom after step 3 processing, stir-fries, obtains product；
Step 6. vacuum cooled and dipping：Equipment vacuum degree is arranged to -0.05MPa, maintained 8 minutes.During due to cooling
Between it is short, it in high temperature is caused Oxidation of Fat and Oils to avoid material to greatest extent, starch gelatinization biochemical reaction；Based on Vaccum Permeating
The principle of stain, the condiment outside food can be caused to rapidly infiltrate into food product, improve flavor, improve mouthfeel；
Step 7. tinning；
Step 8. vacuum seal：Operated under the conditions of vacuum is -0.3MPa；
Step 9. is sterilized：Bactericidal formula be 25 ' -15 ' -18 '/121 DEG C；
Step 10. cools down：It is cooled to 38-40 DEG C.
Embodiment 2：
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of the chicken cartilage mushroom sauce are：Chicken cartilage meat 95, dried thin mushroom
45th, 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
3.5th, starch 3.5）.
Step 1. prepares auxiliary material：
The preparation of 1.1 numb green peppers oil：High-quality numb green pepper 20, Chinese prickly ash 4, tsaoko 3, fructus amomi 2, hawthorn 2 are weighed, is broken into powder, by powder
End is fallen into vegetable oil, is heated to 70 DEG C, is kept for 4 minutes, is brewed into numb green pepper oil, and filtering is standby；
The preparation of 1.2 chilli oil：Weigh the high-quality parts by weight of chilli oil chilli 30, sesame 5-8, Chinese prickly ash 4, dried orange peel 6, peppermint 2, grass
Fruit 2, is broken into powder, and powder is added in vegetable oil and mixed, and is heated to 60 DEG C, is kept for 5 minutes, is brewed into chilli oil, filters, standby
With；
1.3 sauces are prepared: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, it is standby；
Step 2. will weigh chicken cartilage wash clean, go the removal of impurity, rub, and add the sauce total amount that step 1 is prepared
1/3, stir, 1h is pickled at a temperature of being placed in 4 DEG C, it is standby；
Step 3. cleans the dried thin mushroom for weighing parts by weight, and 2-3h is soaked in warm water, after pulling dehydration out, removes root, is cut into
Mushroom is broken, standby；
The garlic weighed and chilli it is standby to be cut into powder by step 4.；
Step 5. will weigh vegetable oil in frying pan, be heated to 80 DEG C, the garlic powder added during step 4 is obtained and dry peppery
Green pepper end, stir-frying is fragrant, adds the cartilage meat pickled through step 2, and big fire stir-fries, adds remaining sauce, stir, be eventually adding through
Mushroom after step 3 processing, stir-fries, obtains product；
Step 6. vacuum cooled and dipping：Equipment vacuum degree is arranged to -0.05MPa, maintained 15 minutes.Due to cooling
Time is short, and it in high temperature is caused Oxidation of Fat and Oils to avoid material to greatest extent, starch gelatinization biochemical reaction；Based on vacuum
The principle of dipping, the condiment outside food can be caused to rapidly infiltrate into food product, improve flavor, improve mouthfeel；
Step 7. tinning；
Step 8. vacuum seal：Operated under the conditions of vacuum is -0.3MPa；
Step 9. is sterilized：Bactericidal formula be 25 ' -15 ' -18 '/121 DEG C；
Step 10. cools down：It is cooled to 38-40 DEG C.
Embodiment 3：
A kind of chicken cartilage mushroom sauce, the parts by weight of each component of the chicken cartilage mushroom sauce are：Chicken cartilage meat 100, dry perfume
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 peppers oil：High-quality numb green pepper 25, Chinese prickly ash 5, tsaoko 4, fructus amomi 3, hawthorn 3 are weighed, is broken into powder, by powder
End is fallen into vegetable oil, is heated to 75 DEG C, is kept for 3 minutes, is brewed into numb green pepper oil, and filtering is standby；
The preparation of 1.2 chilli oil：High-quality chilli oil chilli 35, sesame 8, Chinese prickly ash 5, dried orange peel 7, peppermint 3, tsaoko 3 are weighed, is broken into
Powder, powder is added in vegetable oil and mixed, be heated to 60 DEG C, kept for 5 minutes, be brewed into chilli oil, filtered, it is standby；
1.3 sauces are prepared: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,
It is standby；
Step 2. will weigh chicken cartilage wash clean, go the removal of impurity, rub, and add the sauce total amount that step 1 is prepared
1/3, stir, 1h is pickled at a temperature of being placed in 4 DEG C, it is standby；
Step 3. cleans the dried thin mushroom for weighing parts by weight, and 2-3h is soaked in warm water, after pulling dehydration out, removes root, is cut into
Mushroom is broken, standby；
The garlic weighed and chilli it is standby to be cut into powder by step 4.；
Step 5. will weigh vegetable oil in frying pan, be heated to 80 DEG C, the garlic powder added during step 4 is obtained and dry peppery
Green pepper end, stir-frying is fragrant, adds the cartilage meat pickled through step 2, and big fire stir-fries, adds remaining sauce, stir, be eventually adding through
Mushroom after step 3 processing, stir-fries, obtains product；
Step 6. vacuum cooled and dipping：Equipment vacuum degree is arranged to -0.04MPa, maintained 10 minutes.Due to cooling
Time is short, and it in high temperature is caused Oxidation of Fat and Oils to avoid material to greatest extent, starch gelatinization biochemical reaction；Based on vacuum
The principle of dipping, the condiment outside food can be caused to rapidly infiltrate into food product, improve flavor, improve mouthfeel；
Step 7. tinning；
Step 8. vacuum seal：Operated under the conditions of vacuum is -0.3MPa；
Step 9. is sterilized：Bactericidal formula be 25 ' -15 ' -18 '/121 DEG C；
Step 10. cools down：It is cooled to 38-40 DEG C.
Claims (2)
1. a kind of chicken cartilage mushroom sauce, it is characterised in that the parts by weight of each component of the 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；
The parts by weight of each component of the sauce：Thick broad-bean sauce 60-70, oyster sauce 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；
The parts by weight of each component of numb green pepper oil are：Numb green pepper 20-30, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3；
The parts by weight of each component of the chilli oil are：Chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, grass
Fruit 2-3.
A kind of 2. method of the chicken cartilage mushroom sauce prepared described in claim 1, it is characterised in that specifically include following steps：
Step 1. prepares auxiliary material：
The preparation of 1.1 numb green peppers oil：High-quality numb green pepper 20-30 parts by weight, Chinese prickly ash 4-5, tsaoko 3-4, fructus amomi 2-3, hawthorn 2-3 are weighed,
Powder is broken into, powder is added in vegetable oil and stirred, is heated to 65-80 DEG C, is kept for 3-7 minutes, is brewed into numb green pepper oil, mistake
Filter, it is standby；
The preparation of 1.2 chilli oil：Weigh high-quality chilli oil chilli 30-40, sesame 5-8, Chinese prickly ash 4-6, dried orange peel 6-8, peppermint 2-4, grass
Fruit 2-3, is broken into powder, and powder is added in vegetable oil and stirred, and is heated to 60-85 DEG C, is kept for 4-8 minutes, is brewed into red
Oil, filtering are standby；
1.3 sauces are prepared：Thick broad-bean sauce 60-70, oyster sauce 10-15, soy sauce 20-25, numb green pepper oil 20-30, chilli oil 15-20, cooking wine 3-
4th, salt 3-4, starch 3-5 stir, standby；
Step 2. weighs parts by weight 90-100 chicken cartilage wash clean, goes the removal of impurity, rubs, and adds the sauce that step 1 is prepared
Expect the 1/3 of total amount, stir, 1-1.5h is pickled at a temperature of being placed in 3-4 DEG C, it is standby；
The dried thin mushroom that step 3. weighs parts by weight 40-50 is cleaned, and 2-3h is soaked in warm water, after pulling dehydration out, is removed root, is cut into perfume (or spice)
Mushroom is broken, standby；
The garlic weighed according to above-mentioned parts by weight 60-80 and parts by weight 4-5 chilli it is standby to be cut into powder by step 4.；
Step 5. weighs parts by weight 60-70 vegetable oil in frying pan, is heated to 80-85 DEG C, adds in step 4 obtained garlic
End and dried pepper powder, stir-frying is fragrant, adds the cartilage meat pickled through step 2, big fire stir-frying, adds remaining sauce, stir, most
The mushroom added afterwards after step 3 processing, stir-fries, obtains product；
Step 6. vacuum cooled and dipping：Concrete technology is：Obtained product is placed in equipment, vacuum for-
Under 0.03MPa--0.05MPa, 8-15 minutes are maintained, after product is cooled down rapidly, avoid material to be produced in high temperature to greatest extent
Raw Oxidation of Fat and Oils, starch gelatinization biochemical reaction so that the condiment outside food is rapidly infiltrated into food product,
Flavor is improved, improves mouthfeel；
Step 7. tinning；
Step 8. vacuum seal：Operated under the conditions of vacuum is -0.3MPa；
Step 9. is sterilized：Bactericidal formula is 25 ' -15 ' -18 '/121 DEG C；
Step 10. cools down：It is cooled to 38-40 DEG C.
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| CN101352246A (en) * | 2008-07-30 | 2009-01-28 | 荣成波德隆食品有限公司 | Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same |
| CN201409440Y (en) * | 2009-06-08 | 2010-02-24 | 佛山市海天调味食品有限公司 | Vacuum cooling system |
| CN102845719A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Auricularia auricula sauce and preparation method thereof |
| CN103284126B (en) * | 2013-06-06 | 2014-07-16 | 徐州德政缘调味品厂 | Formula and processing process of farmyard small pheasant thick chili sauce |
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104026557B (en) * | 2014-05-13 | 2015-07-29 | 郭传城 | A kind of spicy mushroom sauce |
| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
| CN104256514B (en) * | 2014-07-04 | 2016-08-17 | 邱阁玄 | A kind of Semen Sojae Preparatum Auricularia auricula sauce and preparation method thereof |
| CN104824629B (en) * | 2015-06-03 | 2017-06-30 | 信阳羚锐好味道股份有限公司 | A kind of mushroom sauce and preparation method thereof |
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Address after: 064205 Zunhua Industrial Park, Hebei, Tangshan City Applicant after: Hebei American food group Limited by Share Ltd. Address before: 064205 Zunhua Industrial Park, Hebei, Tangshan City Applicant before: HEBEI MEIKEDUO FOODS GROUP Co.,Ltd. |
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Denomination of invention: A chicken cartilage mushroom sauce and its preparation method Effective date of registration: 20231205 Granted publication date: 20180123 Pledgee: China Construction Bank Zunhua Branch Pledgor: Hebei American food group Limited by Share Ltd. Registration number: Y2023980069666 |