CN105231313A - Manufacturing method for selenium-rich stewed chicken - Google Patents
Manufacturing method for selenium-rich stewed chicken Download PDFInfo
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- CN105231313A CN105231313A CN201510704149.2A CN201510704149A CN105231313A CN 105231313 A CN105231313 A CN 105231313A CN 201510704149 A CN201510704149 A CN 201510704149A CN 105231313 A CN105231313 A CN 105231313A
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- Prior art keywords
- chicken
- stewed
- soup
- water
- selenium
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 41
- 239000011669 selenium Substances 0.000 title claims abstract description 19
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 9
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000015228 chicken nuggets Nutrition 0.000 claims description 12
- 244000025361 Ficus carica Species 0.000 claims description 11
- 235000008730 Ficus carica Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 229940091258 selenium supplement Drugs 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- ZCCUUQDIBDJBTK-UHFFFAOYSA-N psoralen Chemical compound C1=C2OC(=O)C=CC2=CC2=C1OC=C2 ZCCUUQDIBDJBTK-UHFFFAOYSA-N 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002829 nitrogen Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a manufacturing method for selenium-rich stewed chicken. The method comprises steps of preparing a spice pack, immersing chicken with fig leaf tea, processing ingredients, stewing chicken with a marmite, and the like. Compared with the prior art, the method comprises the following advantages: chicken is capable of warming the middle and tonifying qi; by adding passion fruit into ingredients except for lentinus edodes and lycium barbarum L, the stewed chicken is improved in soup delicate flavor and also gives play to certain fat-reducing effect; and by immersing chicken with brewed fig leaf tea, the effective composition of the fig leaf tea penetrates into chicken and merges into chicken and soup during stewing, the selenium content in the stewed chicken soup is increased, the nutritive value of the stewed chicken soup is improved, and cancer resistance of an eater is increased while the eater immunity is improved.
Description
Technical field
The invention belongs to the manufacture technology field of health care herbal cuisine, be specifically related to a kind of preparation method of rich selenium stewed chicken.
Background technology
Chicken is with delicious flavour, nutritious famous, boiling in stewed process with traditional marmite, from chicken fat, cock skin, dissolving place soluble small molecular material in meat and bone, fat and some Cobastabs and calcium, phosphorus, iron etc., containing nitrogen class extract in the soup stewed for a long time, make it delicious flavour, there is certain curative effect to wind-cold flu simultaneously, its immunity is improved to weakly people's group energy, along with the quickening of present rhythm of life, there is more sub-health population, people also recognize the problem focusing on diet conservancy gradually, simultaneously, selenium element makes the long-lived unique trace element of people as one, if can not get enough selenium, cell in body then will suffer virus, cancer, the torment such as heart disease and early ageing, and due to China, to lack selenium area more, cause containing selenium food less, selenium element can not get effective supplementing, therefore how Selenium Supplement element suitable in diet has become people to need the problem solved.
Summary of the invention
The object of the invention is for existing problem, provide a kind of preparation method of rich selenium stewed chicken.
The present invention is achieved by the following technical solutions: a kind of preparation method of rich selenium stewed chicken, comprises the following steps:
(1) spices packs work: take anistree 10g, cassia bark 8g, cardamom 4g, kaempferia galamga 6g, cloves 5g, fennel 6g, and with gauze sealing after cleaning respectively, put into 30 DEG C of warm water and soak 20 minutes, taking-up drains away the water for subsequent use;
(2) chicken process: slaughtered by the native chicken chosen, unhairing, skin, internal organ, cut block, and cock skin poach is fuel-displaced, gives over to seasoning, the bodkin that chicken nugget cleans rear sterilization pricks hole, puts into the common fig leaf juice tea not having chicken nugget, soaks that to take out chicken nugget after 2-3 hour for subsequent use;
(3) batching processing: mushroom 8-10g maceration, matrimony vine 6-12g, passion fruit 5, drains away the water after cleaning for subsequent use;
(4) marmite stewed chicken: mushroom, matrimony vine, passion fruit, spices bag and chicken nugget 500g are put into marmite, adds proper amount of clear water, stew to meat rotten, takes out spices bag and namely obtains herbal cuisine stewed chicken.
As further improvement of these options, described common fig leaf juice tea, after being washed open by weight 1:20 by common fig leaf juice tea boiling water, leaves standstill 1-3 minute, take out tealeaves and get final product.
Wherein mushroom is that mushroom is done.
Wherein fig tea is that collection seven, August are fresh, the leaf of pollution-free and damage, according to completing, kneading and dry three process carries out processing process and forms.
In common fig leaf juice, selenium content is 189ng/g, also containing furocoumarin, flavones, pectin, resin, carbohydrate and vitamin C etc., wherein Flavonoid substances is as bioactive active ingredient, and the aspect such as senile hypertension, blood thickness, cardiovascular and cerebrovascular disease has good curative effect in the treatment.
Passion fruit contains multivitamin, material and the trace elements such as abundant calcium, phosphorus, iron and several amino acids, stewes boil and can play blood fat-reducing blood pressure-decreasing, enriching yin and nourishing kidney, dispelling fatigue, the effect of develop immunitypty with meat, and the whole soup that boils can also play and proposes fresh effect.
The present invention has the following advantages compared to existing technology: chicken Wen Zhongyi gas, except mushroom, matrimony vine, passion fruit is added in batching, the delicate flavour of stewed chicken soup can not only be improved, certain effect for reducing fat can also be played, chicken is soaked with the common fig leaf juice tea brewed, its active ingredient is infiltrated wherein, incorporate chicken and Tang Nei boiling in stewed process, the Se content in stewed chicken soup can be increased, improve the nutritive value of stewed chicken soup, except improving except the immunity of eater, the resistance to cancer can also be increased.
Detailed description of the invention
Embodiment
A kind of preparation method of rich selenium stewed chicken in the present invention, comprises the following steps:
(1) spices packs work: take anistree 10g, cassia bark 8g, cardamom 4g, kaempferia galamga 6g, cloves 5g, fennel 6g, and with gauze sealing after cleaning respectively, put into 30 DEG C of warm water and soak 20 minutes, taking-up drains away the water for subsequent use;
(2) chicken process: slaughtered by the native chicken chosen, unhairing, skin, internal organ, cut block, and cock skin poach is fuel-displaced, gives over to seasoning, the bodkin that chicken nugget cleans rear sterilization pricks hole, puts into the common fig leaf juice tea not having chicken nugget, soaks that to take out chicken nugget after 2-3 hour for subsequent use;
(3) batching processing: mushroom 8-10g maceration, matrimony vine 6-12g, passion fruit 5, drains away the water after cleaning for subsequent use;
(4) marmite stewed chicken: mushroom, matrimony vine, passion fruit, spices bag and chicken nugget 500g are put into marmite, adds proper amount of clear water, when 9 is ripe, add appropriate flavoring, stewes to meat rotten, takes out spices bag and namely obtains herbal cuisine stewed chicken.
Wherein, described common fig leaf juice tea, after being washed open by weight 1:20 by common fig leaf juice tea boiling water, leaves standstill 1-3 minute, take out tealeaves and get final product.
In the present invention, spices packaging material material is siccative, and chicken and batching all can be buied in market.
Obtaining Se content in chicken through local Product Quality Verification Centers detection is (1-3) × 10
-6μ g, the Se content in chicken soup is (5-8) × 10
-6μ g.
Claims (2)
1. a preparation method for rich selenium stewed chicken, is characterized in that, comprise the following steps:
(1) spices packs work: take anistree 10g, cassia bark 8g, cardamom 4g, kaempferia galamga 6g, cloves 5g, fennel 6g, and with gauze sealing after cleaning respectively, put into 30 DEG C of warm water and soak 20 minutes, taking-up drains away the water for subsequent use;
(2) chicken process: slaughtered by the native chicken chosen, unhairing, skin, internal organ, cut block, and cock skin poach is fuel-displaced, gives over to seasoning, the bodkin that chicken nugget cleans rear sterilization pricks hole, puts into the common fig leaf juice tea not having chicken nugget, soaks that to take out chicken nugget after 2-3 hour for subsequent use;
(3) batching processing: mushroom 8-10g maceration, matrimony vine 6-12g, passion fruit 5, drains away the water after cleaning for subsequent use;
(4) marmite stewed chicken: mushroom, matrimony vine, passion fruit, spices bag and chicken nugget 500g are put into marmite, adds proper amount of clear water, stew to meat rotten, takes out spices bag and namely obtains herbal cuisine stewed chicken.
2. the preparation method of a kind of rich selenium stewed chicken as claimed in claim 1, is characterized in that, described common fig leaf juice tea, after being washed open by weight 1:20 by common fig leaf juice tea boiling water, leaves standstill 1-3 minute, take out tealeaves and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704149.2A CN105231313A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich stewed chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704149.2A CN105231313A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich stewed chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231313A true CN105231313A (en) | 2016-01-13 |
Family
ID=55029376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510704149.2A Pending CN105231313A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich stewed chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231313A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095283A (en) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | A kind of preparation method of mushroom stewed chicken |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375722A (en) * | 2008-10-10 | 2009-03-04 | 唐忠庆 | Medicinal diet chicken with eucommia bark and mistletoe flavor |
| CN101524157A (en) * | 2008-12-17 | 2009-09-09 | 潘玉清 | Method for braising chicken with durian |
| CN102224943A (en) * | 2011-05-16 | 2011-10-26 | 李强 | Method for cooking stewed chicken with squid |
| CN102511823A (en) * | 2012-01-09 | 2012-06-27 | 金景华 | Spleen-warming and stomach-benefiting food therapy traditional Chinese medicine composition, spleen-warming and stomach-benefiting food therapy grilled chicken or food therapy meat and manufacture method thereof |
| CN103156211A (en) * | 2013-04-02 | 2013-06-19 | 朱海文 | Fish cooked by using fresh figs |
| CN104256694A (en) * | 2014-07-25 | 2015-01-07 | 安徽省继红食品有限公司 | Papaya coix seed chicken cutlet and preparation method thereof |
-
2015
- 2015-10-27 CN CN201510704149.2A patent/CN105231313A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375722A (en) * | 2008-10-10 | 2009-03-04 | 唐忠庆 | Medicinal diet chicken with eucommia bark and mistletoe flavor |
| CN101524157A (en) * | 2008-12-17 | 2009-09-09 | 潘玉清 | Method for braising chicken with durian |
| CN102224943A (en) * | 2011-05-16 | 2011-10-26 | 李强 | Method for cooking stewed chicken with squid |
| CN102511823A (en) * | 2012-01-09 | 2012-06-27 | 金景华 | Spleen-warming and stomach-benefiting food therapy traditional Chinese medicine composition, spleen-warming and stomach-benefiting food therapy grilled chicken or food therapy meat and manufacture method thereof |
| CN103156211A (en) * | 2013-04-02 | 2013-06-19 | 朱海文 | Fish cooked by using fresh figs |
| CN104256694A (en) * | 2014-07-25 | 2015-01-07 | 安徽省继红食品有限公司 | Papaya coix seed chicken cutlet and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095283A (en) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | A kind of preparation method of mushroom stewed chicken |
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| 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: 20160113 |
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| RJ01 | Rejection of invention patent application after publication |