CN105475926A - Preparation method for chicken-vegetable composite pickles - Google Patents
Preparation method for chicken-vegetable composite pickles Download PDFInfo
- Publication number
- CN105475926A CN105475926A CN201510816239.0A CN201510816239A CN105475926A CN 105475926 A CN105475926 A CN 105475926A CN 201510816239 A CN201510816239 A CN 201510816239A CN 105475926 A CN105475926 A CN 105475926A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- pickles
- sauce
- head
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Abstract
The invention discloses a preparation method for chicken-vegetable composite pickles. The chicken-vegetable composite pickles are prepared from chicken, bean sprout, cucumber, pumpkin, garlic, salt, water, thick broad-bean sauce, Char siu sauce, coconut milk, coconut oil, oyster sauce, Chinese prickly ash, beet sugar, sucralose, lycopene, taro polysaccharide, protamine, carragheenan, pectin, alcohol extract of Yedo violet and alcohol extract of barbed skullcap herb through cleaning, blanching, standing in ice water, pickling, re-pickling, ultra-high pressure treatment and standing at room temperature. The content of nitrite in the prepared pickles substantially reduces and is almost zero; and the prepared pickles have improved crispiness, taste crispy and refreshing and effectively retain nutritional components in vegetable, and the total bacterium number of the prepared pickles does not exceed standard, so the prepared pickles have good security.
Description
Technical field
The invention belongs to pickle product technical field, be specifically related to the preparation method of a kind of chicken-vegetables compound pickles.
Background technology
Pickles are a kind of appetizing foods deeply liked by consumer, it is usually using fresh vegetables as raw material, through pickling, blanching or other processing methods, moisture in vegetables is reduced, be aided with different flavorings again or sauce carries out seasoning to the vegetables processed, be prepared into the vegetable food of instant edible.
Pickles product nitrite is in the market usually too high, and nitrite is extremely toxic substance, and adult's absorption 0.2 ~ 0.5 gram can cause poisoning, and 3 grams can be lethal.Simultaneously or a kind of carcinogen, according to the study, the being proportionate property of nitrite amount that cancer of the esophagus and patient take in, nitrosamine can also enter in fetus body through placenta nitrite, has teratogenesis to fetus.How developing the content of nitrite reduced in pickles product is a great problem being badly in need of in industry solving.In addition, existing pickles products taste is tasted more soft, does not have the original crisp and refreshing mouthfeel of vegetables, not too meets popular consumption idea, therefore there is certain weak point, and how making the pickles brittleness obtained improve also is a great problem perplexed in the industry.
When making chicken products, usually need to carry out long sterilizing to chicken, with the harmful bacteria in deactivation chicken, but for a long time sterilizing can make that the nutritional labeling in vegetables is lost, water loss, cannot keep original structural state, when preparing chicken-vegetable product, this problem can not be ignored.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: the preparation method how providing a kind of chicken-vegetables compound pickles, the obtained content of nitrites in pickles of employing the method is made to be starkly lower than existing pickles product, vegetables have good brittleness, and bacterial content is few in chicken, security is good.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: the preparation method of a kind of chicken-vegetables compound pickles, comprises the steps:
1) raw material of following weight portion is taken: 15 ~ 25 parts, chicken, 20 ~ 30 parts, bean sprouts, cucumber 15 ~ 25 parts, cucurbita pepo 18 ~ 24 parts, 3 ~ 9 parts, the head of garlic, salt 20 ~ 25 parts, 30 ~ 35 parts, water, thick broad-bean sauce 15 ~ 20 parts, 2 ~ 6 parts, roast pork sauce, 2 ~ 4 parts, coconut palm slurry, coconut oil 30 ~ 35 parts, 5 ~ 8 parts, oyster sauce, 3 ~ 6 parts, Chinese prickly ash, beet sugar 10 ~ 20 parts, Sucralose 5 ~ 10 parts, lycopene 3 ~ 6 parts, taro polysaccharide 2 ~ 4 parts, nucleoprotamine 6 ~ 14 parts, carragheen 10 ~ 18 parts, pectin 4 ~ 9 parts, Chinese violet alcohol extract 1 ~ 3 part and Sculellaria barbata alcohol extract 2 ~ 3 parts,
2) by load weighted chicken, bean sprouts, cucumber, cucurbita pepo and head of garlic cleaning, removal of impurities, cutting;
3) by step 2) bean sprouts, cucumber, cucurbita pepo after process, to take out after head of garlic boiling water blanching 15 ~ 45s, put into frozen water and leave standstill 30 ~ 40s, then continue bean sprouts, cucumber, cucurbita pepo, head of garlic blanching 10 ~ 20s, then take out frozen water process 20 ~ 30s, for subsequent use;
4) take out after the chicken after step 1) process being put into boiling water blanching 4 ~ 6min, put into frozen water and leave standstill 1 ~ 3min, for subsequent use;
5) salt, water, thick broad-bean sauce, roast pork sauce, coconut palm slurry, beet sugar, Sucralose, carragheen, pectin and oyster sauce are mixed with the water that salts down, by step 2) bean sprouts after process, cucumber, cucurbita pepo, the head of garlic put into the water that salts down, under room temperature, pickle 1 ~ 2d, thing A must be pickled;
6) to pickling in thing A the chicken, Chinese prickly ash and the coconut oil that add after step 3) process, mixing, after pickling 10 ~ 20h under room temperature, carrying out ultra high pressure treatment 5 ~ 10min, obtaining head product B; Wherein, the pressure of super-pressure is 350 ~ 400MPa;
7) in head product B, add lycopene, taro polysaccharide, nucleoprotamine, Chinese violet alcohol extract and Sculellaria barbata alcohol extract, mix, after left at room temperature 2 ~ 4h; Obtain described chicken-vegetables compound pickles.
Compared to existing technology, the present invention has following beneficial effect:
1, the present invention is directed to the character of used vegetables, utilize the collaborative compatibility effect between lycopene and taro polysaccharide, content of nitrite in the pickles obtained significantly is reduced, close to not containing nitrite, make consumer can not produce nitrite poisoning phenomenon, more there is security.
2, the present invention is in order to improve the brittleness of used vegetables, vegetables can not be made again to chew not rotten simultaneously, utilize the collaborative compatibility effect of carragheen and ammonium alginate, and the pickles brittleness obtained is improved, and mouthfeel is crisp and refreshing.
3, the lycopene, the collaborative compatibility effect between taro polysaccharide and nucleoprotamine that use of the present invention, also gives that pickles of the present invention are anti-oxidant, corrosion-resistant function, to make in pickles of the present invention, without the need to adding other anticorrisive agents, just can have the long shelf-life.
4, the present invention utilizes the mutual compatibility effect of Chinese violet alcohol extract and Sculellaria barbata alcohol extract, and without the need to carrying out special sterilization steps, can make the bacteria inactivation in chicken, security performance is good; And without the need to continuing sterilizing, more make the vegetable nutrient composition in pickles to be destroyed, can keep original tissue morphology, brittleness is good.
5, pickles excellent flavor of the present invention, mouthfeel is sharp and clear, has good market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.
The polysaccharide of taro described in the present invention is adopt existing conventional extraction method of polysaccharides to extract to obtain, and described Chinese violet alcohol extract, Sculellaria barbata alcohol extract adopt existing alcohol extracting method extract and obtain.
Embodiment 1:
A preparation method for chicken-vegetables compound pickles, comprises the steps:
1) take the raw material of following weight portion: 15 parts, chicken, 20 parts, bean sprouts, cucumber 15 parts, cucurbita pepo 18 parts, 3 parts, the head of garlic, salt 20 parts, 30 parts, water, thick broad-bean sauce 15 parts, 2 parts, roast pork sauce, coconut palm starch 2 parts, coconut oil 30 parts, 5 parts, oyster sauce, 3 parts, Chinese prickly ash, beet sugar 10 parts, Sucralose 5 parts, lycopene 3 parts, taro polysaccharide 2 parts, nucleoprotamine 6 parts, carragheen 10 parts, pectin 4 parts, Chinese violet alcohol extract 1 part and Sculellaria barbata alcohol extract 2 parts;
2) by load weighted chicken, bean sprouts, cucumber, cucurbita pepo and head of garlic cleaning, removal of impurities, cutting;
3) by step 2) bean sprouts, cucumber, cucurbita pepo after process, to take out after head of garlic boiling water blanching 45s, put into frozen water and leave standstill 30s, then continue bean sprouts, cucumber, cucurbita pepo, head of garlic blanching 10s, then take out frozen water process 20s, for subsequent use;
4) take out after the chicken after step 1) process being put into boiling water blanching 4min, put into frozen water and leave standstill 3min, for subsequent use;
5) salt, water, thick broad-bean sauce, roast pork sauce, coconut palm slurry, beet sugar, Sucralose, carragheen, pectin and oyster sauce are mixed with the water that salts down, by step 2) bean sprouts after process, cucumber, cucurbita pepo, the head of garlic put into the water that salts down, under room temperature, pickle 2d, thing A must be pickled;
6) to pickling in thing A the chicken, Chinese prickly ash and the coconut oil that add after step 3) process, mixing, after pickling 20h under room temperature, carrying out ultra high pressure treatment 10min, obtaining head product B; Wherein, the pressure of super-pressure is 400MPa;
7) in head product B, add lycopene, taro polysaccharide, nucleoprotamine, Chinese violet alcohol extract and Sculellaria barbata alcohol extract, mix, after left at room temperature 2h; Obtain described chicken-vegetables compound pickles.
Embodiment 2:
A preparation method for chicken-vegetables compound pickles, comprises the steps:
1) take the raw material of following weight portion: 25 parts, chicken, 30 parts, bean sprouts, cucumber 25 parts, cucurbita pepo 24 parts, 9 parts, the head of garlic, salt 25 parts, 35 parts, water, thick broad-bean sauce 20 parts, 6 parts, roast pork sauce, coconut palm starch 4 parts, coconut oil 35 parts, 8 parts, oyster sauce, 6 parts, Chinese prickly ash, beet sugar 20 parts, Sucralose 10 parts, lycopene 6 parts, taro polysaccharide 4 parts, nucleoprotamine 14 parts, carragheen 18 parts, pectin 9 parts, Chinese violet alcohol extract 3 parts and Sculellaria barbata alcohol extract 3 parts;
2) by load weighted chicken, bean sprouts, cucumber, cucurbita pepo and head of garlic cleaning, removal of impurities, cutting;
3) by step 2) bean sprouts, cucumber, cucurbita pepo after process, to take out after head of garlic boiling water blanching 15s, put into frozen water and leave standstill 30s, then continue bean sprouts, cucumber, cucurbita pepo, head of garlic blanching 10s, then take out frozen water process 30s, for subsequent use;
4) take out after the chicken after step 1) process being put into boiling water blanching 4min, put into frozen water and leave standstill 1min, for subsequent use;
5) salt, water, thick broad-bean sauce, roast pork sauce, coconut palm slurry, beet sugar, Sucralose, carragheen, pectin and oyster sauce are mixed with the water that salts down, by step 2) bean sprouts after process, cucumber, cucurbita pepo, the head of garlic put into the water that salts down, under room temperature, pickle 2d, thing A must be pickled;
6) to pickling in thing A the chicken, Chinese prickly ash and the coconut oil that add after step 3) process, mixing, after pickling 10h under room temperature, carrying out ultra high pressure treatment 5min, obtaining head product B; Wherein, the pressure of super-pressure is 350MPa;
7) in head product B, add lycopene, taro polysaccharide, nucleoprotamine, Chinese violet alcohol extract and Sculellaria barbata alcohol extract, mix, after left at room temperature 4h; Obtain described chicken-vegetables compound pickles.
Content of nitrite contained in the chicken-vegetables compound pickles obtain above-described embodiment detects, chicken-vegetables compound the content of nitrites in pickles of embodiment 1 is 0.06mg/kg, and the chicken-vegetables compound content of nitrites in pickles of embodiment 2 is 0.05mg/kg.Hardly containing nitrite in visible pickles of the present invention, more healthy and safe.
Chicken-vegetables compound the pickles obtained to above-described embodiment carry out subjective appreciation, and it is crisp and refreshing that result shows chicken-vegetables compound pickles mouthfeel that the present invention obtains, and local flavor is splendid.
Chicken-vegetables compound the pickles obtained to above-described embodiment carry out Experiment on Microbiology checking, and in the pickles that result display embodiment 1 is obtained, the total plate count of chicken is 120CFU/g, and in the pickles that embodiment 2 is obtained, the total plate count of chicken is 200CFU/g.As can be seen here, though the present invention does not carry out sterilization steps, still total plate count content is low, and security is high.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.
Claims (4)
1. a preparation method for chicken-vegetables compound pickles, is characterized in that, comprise the steps:
1) raw material of following weight portion is taken: 15 ~ 25 parts, chicken, 20 ~ 30 parts, bean sprouts, cucumber 15 ~ 25 parts, cucurbita pepo 18 ~ 24 parts, 3 ~ 9 parts, the head of garlic, salt 20 ~ 25 parts, 30 ~ 35 parts, water, thick broad-bean sauce 15 ~ 20 parts, 2 ~ 6 parts, roast pork sauce, 2 ~ 4 parts, coconut palm slurry, coconut oil 30 ~ 35 parts, 5 ~ 8 parts, oyster sauce, 3 ~ 6 parts, Chinese prickly ash, beet sugar 10 ~ 20 parts, Sucralose 5 ~ 10 parts, lycopene 3 ~ 6 parts, taro polysaccharide 2 ~ 4 parts, nucleoprotamine 6 ~ 14 parts, carragheen 10 ~ 18 parts, pectin 4 ~ 9 parts, Chinese violet alcohol extract 1 ~ 3 part and Sculellaria barbata alcohol extract 2 ~ 3 parts,
2) by load weighted chicken, bean sprouts, cucumber, cucurbita pepo and head of garlic cleaning, removal of impurities, cutting;
3) by step 2) bean sprouts, cucumber, cucurbita pepo after process, to take out after head of garlic boiling water blanching 15 ~ 45s, put into frozen water and leave standstill 30 ~ 40s, then continue bean sprouts, cucumber, cucurbita pepo, head of garlic blanching 10 ~ 20s, then take out frozen water process 20 ~ 30s, for subsequent use;
4) take out after the chicken after step 1) process being put into boiling water blanching 4 ~ 6min, put into frozen water and leave standstill 1 ~ 3min, for subsequent use;
5) salt, water, thick broad-bean sauce, roast pork sauce, coconut palm slurry, beet sugar, Sucralose, carragheen, pectin and oyster sauce are mixed with the water that salts down, by step 2) bean sprouts after process, cucumber, cucurbita pepo, the head of garlic put into the water that salts down, under room temperature, pickle 1 ~ 2d, thing A must be pickled;
6) to pickling in thing A the chicken, Chinese prickly ash and the coconut oil that add after step 3) process, mixing, after pickling 10 ~ 20h under room temperature, carrying out ultra high pressure treatment 5 ~ 10min, obtaining head product B; Wherein, the pressure of super-pressure is 350 ~ 400MPa;
7) in head product B, add lycopene, taro polysaccharide, nucleoprotamine, Chinese violet alcohol extract and Sculellaria barbata alcohol extract, mix, after left at room temperature 2 ~ 4h; Obtain described chicken-vegetables compound pickles.
2. the preparation method of chicken-vegetables compound pickles according to claim 1, it is characterized in that, take the raw material of following weight portion: 25 parts, chicken, 30 parts, bean sprouts, cucumber 25 parts, cucurbita pepo 24 parts, 9 parts, the head of garlic, salt 25 parts, 35 parts, water, thick broad-bean sauce 20 parts, 6 parts, roast pork sauce, coconut palm starch 4 parts, coconut oil 35 parts, 8 parts, oyster sauce, 6 parts, Chinese prickly ash, beet sugar 20 parts, Sucralose 10 parts, lycopene 6 parts, taro polysaccharide 4 parts, nucleoprotamine 14 parts, carragheen 18 parts, pectin 9 parts, Chinese violet alcohol extract 3 parts and Sculellaria barbata alcohol extract 3 parts.
3. the preparation method of chicken-vegetables compound pickles according to claim 1, it is characterized in that, by step 2 in step 3)) bean sprouts, cucumber, cucurbita pepo after process, to take out after head of garlic boiling water blanching 45s, put into frozen water and leave standstill 30s, then continue bean sprouts, cucumber, cucurbita pepo, head of garlic blanching 10s, then take out frozen water process 20s.
4. the preparation method of chicken-vegetables compound pickles according to claim 1, is characterized in that, prior to after pickling 20h under room temperature in step 6), carry out ultra high pressure treatment 10min, the pressure of super-pressure is 400MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816239.0A CN105475926A (en) | 2015-11-23 | 2015-11-23 | Preparation method for chicken-vegetable composite pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816239.0A CN105475926A (en) | 2015-11-23 | 2015-11-23 | Preparation method for chicken-vegetable composite pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475926A true CN105475926A (en) | 2016-04-13 |
Family
ID=55663499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510816239.0A Withdrawn CN105475926A (en) | 2015-11-23 | 2015-11-23 | Preparation method for chicken-vegetable composite pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475926A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036510A (en) * | 2016-06-27 | 2016-10-26 | 安徽省启示录餐饮管理有限公司 | Preserved meat pickle |
| CN106889490A (en) * | 2016-12-31 | 2017-06-27 | 阜阳市春天食品有限公司 | A kind of processing method of flavor duck dried meat meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923038A (en) * | 2005-08-30 | 2007-03-07 | 天津市华泰森淼生物工程技术有限公司 | New pattern sauerkraut sterilization pickling process |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN104187594A (en) * | 2014-08-28 | 2014-12-10 | 湖北岭上人家生态食品有限公司 | Chicken-mushroom spicy pickled vegetables and preparation method thereof |
-
2015
- 2015-11-23 CN CN201510816239.0A patent/CN105475926A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923038A (en) * | 2005-08-30 | 2007-03-07 | 天津市华泰森淼生物工程技术有限公司 | New pattern sauerkraut sterilization pickling process |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN104187594A (en) * | 2014-08-28 | 2014-12-10 | 湖北岭上人家生态食品有限公司 | Chicken-mushroom spicy pickled vegetables and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 尹璐等: "7种中草药醇提取物抑菌杀菌作用的研究", 《安徽农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036510A (en) * | 2016-06-27 | 2016-10-26 | 安徽省启示录餐饮管理有限公司 | Preserved meat pickle |
| CN106889490A (en) * | 2016-12-31 | 2017-06-27 | 阜阳市春天食品有限公司 | A kind of processing method of flavor duck dried meat meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2700717C (en) | Food product suitable for person who has difficulty in chewing or swallowing | |
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN102860522A (en) | Beef jerky producing method | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN104996540A (en) | Fresh keeping method for shrimp meat | |
| CN101999701B (en) | Seafood jelly and preparation method thereof | |
| CN105454405A (en) | Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik | |
| CN109287970A (en) | A kind of preparation method of instant halogen pork head meat | |
| CN105285823A (en) | Fruit and vegetable composite pickle preparation method | |
| CN103355682B (en) | Method for processing duck necks subjected to three-time saucing | |
| CN105475926A (en) | Preparation method for chicken-vegetable composite pickles | |
| CN104643141A (en) | Instant flavored holothurian processing technique | |
| CN104686899A (en) | Juicy dumpling production method | |
| CN103766683A (en) | Peach blossom jam and preparation method thereof | |
| CN105285824A (en) | Chicken and vegetable composite pickle | |
| CN105394667A (en) | Chicken-containing composite pickles | |
| CN105410795A (en) | Composite pickled vegetables | |
| CN111264782A (en) | Chicken marinated product and preparation method thereof | |
| CN104286932A (en) | German-style smoked sausages and preparation method thereof | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof | |
| CN103859262A (en) | Preparation method for congee with minced pork and preserved eggs | |
| CN105285822A (en) | Composite pickle preparation method | |
| CN107950943A (en) | Old bud fillings preparation method is pierced in one kind conditioning | |
| CN107048217A (en) | A kind of wizened preparation method of stem of noble dendrobium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160413 |