CN105166969A - Nourishing special flavor chicken and processing method therefor - Google Patents

Nourishing special flavor chicken and processing method therefor Download PDF

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Publication number
CN105166969A
CN105166969A CN201510502984.8A CN201510502984A CN105166969A CN 105166969 A CN105166969 A CN 105166969A CN 201510502984 A CN201510502984 A CN 201510502984A CN 105166969 A CN105166969 A CN 105166969A
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China
Prior art keywords
chicken
parts
nourishing
add
minute
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CN201510502984.8A
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Chinese (zh)
Inventor
朱峰
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ANHUI OLD WHEN FOOD Co Ltd
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ANHUI OLD WHEN FOOD Co Ltd
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Priority to CN201510502984.8A priority Critical patent/CN105166969A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a nourishing special flavor chicken and a processing method therefor. The nourishing special flavor chicken is composed of the following raw materials, by weight, 400-600 parts of local chicken, 10-15 parts of lycopus lucidus, 40-60 parts of black soya beans, 20-30 parts of mushrooms, 10-20 parts of durian cores, 20-30 parts of red dates, 2-3 parts of apple blossoms, 1-2 parts of semen cuscutae, 1-2 parts of sargentodoxa cuneata (oliv.) rehd. et wils., 1-2 parts of leonurus, 1-2 parts of carpesium cernuum L., 1-2 parts of burdock roots, 1-2 parts of official magnolia flowers, a proper amount of local flavor nutrient solution, 20-30 parts of salt, 60-80 parts of rice wine and 5-15 parts of coix seed oil. The nourishing special flavor chicken is added with a plurality of auxiliary materials with homology of medicine and food, fragrance is adjusted, flavor is raised, digestion is promoted, appetite is raised, and compatibility with other food materials s reasonable. Nutrition is rich and uniform, the mouthfeel is fragrant and tender, the nourishing special flavor chicken has functions of supplementing the center,boosting qi, replenishing blood, activating blood, moistening lung and invigorating spleen, and the nourishing special flavor chicken is nourishing, makes people strong and is beneficial for health after long-term consumption.

Description

A kind of nourishing flavored chicken and processing method thereof
Technical field
The present invention relates to a kind of nourishing flavored chicken and processing method thereof, belong to food processing technology field.
Background technology
Meat food or abbreviation " meat ", for various animal with it can be edible meat and some its hetero-organizations, through in various degree and the processing of method, becoming different types of meat food, is a most important group food in human diet.Common meat comprises pork, beef, mutton and chicken, and main nutritive value is to provide protein, also provides fat and some minerals and vitamins simultaneously.
Because meat contains the various nutrition of supply biological existence, have containing a large amount of moisture, therefore meat is very apt to deteriorate, and its processing technology of meat product mainly adopts fresh system, stew in soy sauce, pickles rear steaming, has boiled at present, its mouthfeel and local flavor single, present crowd can not be met and to suit one's taste the requirement of variation, nutritiousization, need the meat-based product that a kind of flavor type, auxotype, health etc. develop jointly badly, cater to the market demand.
Summary of the invention
The object of the present invention is to provide a kind of nourishing flavored chicken and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of nourishing flavored chicken, is made up of the raw material of following weight portion:
Soil chicken 400-600, bamboo shoot 10-15, black soya bean 40-60, mushroom 20-30, durian core 10-20, red date 20-30, apple flower 2-3, seed of Chinese dodder 1-2, Caulis mucunae Macrocarpae 1-2, motherwort 1-2, Mao Yecao 1-2, radix bardanae 1-2, Flos Magnoliae Officinalis 1-2, flavored nutrient solution appropriate, salt 20-30, rice wine 60-80, coix seed oil 5-15;
Described flavored nutrient solution is made up of the raw material of following weight portion: Bee Pollen 3-5, fish sauce 5-10, Ilex paraguarensis 10-15, red yeast rice 20-25, dessert almond 10-15, durian shell 20-25, perilla seed 3-5, pineapple leaves 4-6, fructus amomi 5-8, nutmeg 3-5, anistree 2-5, balm 2-4, barley 2-4, beat throw leaf 3-5, galangal 10-20, fish soup 200-250, grape-kernel oil are appropriate;
Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to the mixing of 20-60 order, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 8-10 times of water big fire and decoct 30-50 minute, filter and remove residue, filtrate is concentrated into the 30-50% of original volume again, obtains concentrated fragrant liquid;
B, Ilex paraguarensis is added 2-3 flooding, add at every turn the water yield be the heavy 10-15 of tea doubly, lixiviate 8-15 minute at temperature is 85-94 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;
C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 10-15 minute hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion bubble 1-1.5 hour, grinding pulping, add fish soup, slow fire infusion 25-40 minute, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.
The processing method of described nourishing flavored chicken, comprises the following steps:
(1), by apple flower, the seed of Chinese dodder, Caulis mucunae Macrocarpae, motherwort, Mao Yecao, radix bardanae, Flos Magnoliae Officinalis mixing, add 8-15 times of soak by water 1-3 hour, filter and remove residue, filtrate and rice wine, salt stir, and obtain pickling liquid; Native chicken bloodletting, leaching are scalded, depilation, begins to speak to take out whole internal organ under abdomen, rinse well, then chicken head is removed in shaping, shank is cleaned, obtain shaping light chicken, put into tumbler, add pickling liquid tumbling 30-60 minute, pickle 10-18 hour standing, taking-up light chicken is air-dry, stand-by;
(2), by ground bamboo shoot, black soya bean, mushroom, durian core, red date respectively removal of impurities clean, add 3-5 times of poach to well-done, make pulping, press filtration is removed slag, and obtains juice;
(3), by air-dry smooth chicken and juice stir, 5-10 minute is boiled in big fire, changes slow fire infusion 40-60 minute, moderate to chicken degree of tightness, pulls light chicken out, raffinate spraying dry, obtains chicken face powder;
(4), by the flavored nutrient solution of chicken face powder and light chicken weight 20-30% and other surplus stocks stir, obtain mixed liquor, light chicken is put into baking box, stir baking and constantly spray mixed liquor simultaneously, to the golden yellow ripe perfume (or spice) of light chicken matter.
Caulis mucunae Macrocarpae in the present invention, is the old stem of legume long pod mucuna, enriches blood and invigorate blood circulation; Clearing away the lungheat and moisturizing; Clearing and activating the channels and collaterals effect;
Mao Yecao is the herb of the false sharp stamen of acanthaceous plant adhesive hair, energy blood-enrich;
To be that Aquifoliaceae evergreen shrubs horse black pigment used by women in ancient times to paint their eyebrows leaf is refining form Ilex paraguarensis, and containing the abundant composition such as Ma Daiyin, Chlorogenic acid, rutin, tannic acid, vitamin reaches 12 kinds more than and the active material that can test out up to 196 kinds, is all nutrients of needed by human body; Have remove cholesterol, reduce blood fat, opposing scurvy, prevention effect such as diabetes, gastric ulcer, have more stimulate circulation, produce refreshing effect to the mind, the effect such as sleep aiding and nerve soothing, inspiration heart;
Durian shell is the shell of Bombacaceae plant durian, has effect of heat-clearing and fire-reducing, blood yiqi, moist yin-nourishing;
Balm is Labiatae herbaceous plant for many years, has delicate fragrance as lemon, can improve a poor appetite, promote digestion;
A kind of spices that Da Paoyeshi Thailand is common, taste micro-peppery, have peat-reek.Enter dish and remove very special, dense, the very awake stomach of raw meat, fragrance.The use of have solution abdominal distension, flatulence, wind dispelling, reducing phlegm.
Compared with prior art, advantage of the present invention is:
The present invention nourishes flavored chicken, adds the seasoning matter of multiple integration of drinking and medicinal herbs, and blending is rendered palatable simultaneously, more can promote digestion, improves appetite, reasonable with other food materials compatibilities; Evenly nutritious, the aromatic shortcake of mouthfeel is tender, there is tonifying middle-Jiao and Qi, enrich blood invigorate blood circulation, effect of moistening lung invigorating the spleen, eat for a long time, can strengthening by means of tonics, good for health.
Detailed description of the invention
A kind of nourishing flavored chicken, is made up of the raw material of following weight (gram):
Soil chicken 600, bamboo shoot 15, black soya bean 60, mushroom 30, durian core 20, red date 30, apple flower 3, the seed of Chinese dodder 2, Caulis mucunae Macrocarpae 2, motherwort 2, Mao Yecao 2, radix bardanae 2, Flos Magnoliae Officinalis 2, flavored nutrient solution appropriate, salt 30, rice wine 80, coix seed oil 12;
Described flavored nutrient solution is made up of the raw material of following weight (gram): Bee Pollen 5, fish sauce 10, Ilex paraguarensis 15, red yeast rice 25, dessert almond 15, durian shell 25, perilla seed 4, pineapple leaves 5, fructus amomi 8, nutmeg 5, anistree 4, balm 3, barley 2, beat throwing leaf 4, galangal 2, fish soup 250, grape-kernel oil are appropriate;
Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to 40 orders mixing, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 10 times of water big fire and decoct 50 minutes, filter and remove residue, filtrate is concentrated into 40% of original volume again, obtains concentrated fragrant liquid;
B, Ilex paraguarensis is added 3 floodings, add the water yield is that tea weighs 15 times at every turn, lixiviate 15 minutes at temperature is 85 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;
C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 15 minutes hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion and steep 1.5 hours, grinding pulping, add fish soup, slow fire infusion 40 minutes, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.
The processing method of described nourishing flavored chicken, comprises the following steps:
(1), by apple flower, the seed of Chinese dodder, Caulis mucunae Macrocarpae, motherwort, Mao Yecao, radix bardanae, Flos Magnoliae Officinalis mixing, add 12 times of soak by water 2 hours, filter and remove residue, filtrate and rice wine, salt stir, and obtain pickling liquid; Native chicken bloodletting, leaching are scalded, depilation, begins to speak to take out whole internal organ under abdomen, rinse well, then chicken head is removed in shaping, shank is cleaned, obtain shaping light chicken, put into tumbler, add pickling liquid tumbling 40 minutes, pickle 18 hours standing, taking-up light chicken is air-dry, stand-by;
(2), by ground bamboo shoot, black soya bean, mushroom, durian core, red date respectively removal of impurities clean, add 3-5 times of poach to well-done, make pulping, press filtration is removed slag, and obtains juice;
(3), by air-dry smooth chicken and juice stir, big fire boils 10 minutes, changes slow fire infusion 40 minutes, moderate to chicken degree of tightness, pulls light chicken out, raffinate spraying dry, obtains chicken face powder;
(4), by the flavored nutrient solution of chicken face powder and light chicken weight 30% and other surplus stocks stir, obtain mixed liquor, light chicken is put into baking box, stir baking and constantly spray mixed liquor simultaneously, to the golden yellow ripe perfume (or spice) of light chicken matter.

Claims (2)

1. nourish a flavored chicken, it is characterized in that, be made up of the raw material of following weight portion:
Soil chicken 400-600, bamboo shoot 10-15, black soya bean 40-60, mushroom 20-30, durian core 10-20, red date 20-30, apple flower 2-3, seed of Chinese dodder 1-2, Caulis mucunae Macrocarpae 1-2, motherwort 1-2, Mao Yecao 1-2, radix bardanae 1-2, Flos Magnoliae Officinalis 1-2, flavored nutrient solution appropriate, salt 20-30, rice wine 60-80, coix seed oil 5-15;
Described flavored nutrient solution is made up of the raw material of following weight portion: Bee Pollen 3-5, fish sauce 5-10, Ilex paraguarensis 10-15, red yeast rice 20-25, dessert almond 10-15, durian shell 20-25, perilla seed 3-5, pineapple leaves 4-6, fructus amomi 5-8, nutmeg 3-5, anistree 2-5, balm 2-4, barley 2-4, beat throw leaf 3-5, galangal 10-20, fish soup 200-250, grape-kernel oil are appropriate;
Described flavored nutrient solution preparation method be: a, by perilla seed, pineapple leaves, fructus amomi, nutmeg, anise, balm, barley, beat and throw leaf, galangal and after drying respectively, be crushed to the mixing of 20-60 order, join containing the glossy pot of appropriate grape pip, slow fire stir-fries out perfume (or spice), add powder 8-10 times of water big fire and decoct 30-50 minute, filter and remove residue, filtrate is concentrated into the 30-50% of original volume again, obtains concentrated fragrant liquid;
B, Ilex paraguarensis is added 2-3 flooding, add at every turn the water yield be the heavy 10-15 of tea doubly, lixiviate 8-15 minute at temperature is 85-94 DEG C, filters merging filtrate, obtains Ilex paraguarensis liquid;
C, the white flesh got in durian shell are cleaned, the red yeast rice cleaned with removal of impurities, dessert almond propagandize 10-15 minute hotly respectively in grape-kernel oil, pull out and drain, add Ilex paraguarensis immersion bubble 1-1.5 hour, grinding pulping, add fish soup, slow fire infusion 25-40 minute, filter and remove residue, obtains soup juice, stir with concentrated fragrant liquid and other surplus stocks.
2. a processing method for nourishing flavored chicken as claimed in claim 1, is characterized in that comprising the following steps:
(1), by apple flower, the seed of Chinese dodder, Caulis mucunae Macrocarpae, motherwort, Mao Yecao, radix bardanae, Flos Magnoliae Officinalis mixing, add 8-15 times of soak by water 1-3 hour, filter and remove residue, filtrate and rice wine, salt stir, and obtain pickling liquid; Native chicken bloodletting, leaching are scalded, depilation, begins to speak to take out whole internal organ under abdomen, rinse well, then chicken head is removed in shaping, shank is cleaned, obtain shaping light chicken, put into tumbler, add pickling liquid tumbling 30-60 minute, pickle 10-18 hour standing, taking-up light chicken is air-dry, stand-by;
(2), by ground bamboo shoot, black soya bean, mushroom, durian core, red date respectively removal of impurities clean, add 3-5 times of poach to well-done, make pulping, press filtration is removed slag, and obtains juice;
(3), by air-dry smooth chicken and juice stir, 5-10 minute is boiled in big fire, changes slow fire infusion 40-60 minute, moderate to chicken degree of tightness, pulls light chicken out, raffinate spraying dry, obtains chicken face powder;
(4), by the flavored nutrient solution of chicken face powder and light chicken weight 20-30% and other surplus stocks stir, obtain mixed liquor, light chicken is put into baking box, stir baking and constantly spray mixed liquor simultaneously, to the golden yellow ripe perfume (or spice) of light chicken matter.
CN201510502984.8A 2015-08-17 2015-08-17 Nourishing special flavor chicken and processing method therefor Pending CN105166969A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918899A (en) * 2016-07-06 2016-09-07 周依宁 Preparation method of braised meat with durian
CN109123506A (en) * 2018-08-31 2019-01-04 柳州市老报房食品贸易有限公司 A kind of health care radix bardanae way

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104055137A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Chopped chili appetitive pressed salted duck and processing method thereof
CN104055138A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Compound health care pressed salted duck with nourishing function and processing method thereof
CN104305234A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Hot and spicy chicken cubes and processing method thereof
CN104432130A (en) * 2014-11-25 2015-03-25 安徽中亚食品有限公司 Spicy and hot air-dried beef and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104055137A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Chopped chili appetitive pressed salted duck and processing method thereof
CN104055138A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Compound health care pressed salted duck with nourishing function and processing method thereof
CN104305234A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Hot and spicy chicken cubes and processing method thereof
CN104432130A (en) * 2014-11-25 2015-03-25 安徽中亚食品有限公司 Spicy and hot air-dried beef and processing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918899A (en) * 2016-07-06 2016-09-07 周依宁 Preparation method of braised meat with durian
CN109123506A (en) * 2018-08-31 2019-01-04 柳州市老报房食品贸易有限公司 A kind of health care radix bardanae way

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Application publication date: 20151223

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