CN105725094A - Instant Chinese chestnut chicken and processing method thereof - Google Patents
Instant Chinese chestnut chicken and processing method thereof Download PDFInfo
- Publication number
- CN105725094A CN105725094A CN201610081839.1A CN201610081839A CN105725094A CN 105725094 A CN105725094 A CN 105725094A CN 201610081839 A CN201610081839 A CN 201610081839A CN 105725094 A CN105725094 A CN 105725094A
- Authority
- CN
- China
- Prior art keywords
- chicken
- semen castaneae
- parts
- instant
- processing method
- 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.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 117
- 238000003672 processing method Methods 0.000 title claims abstract description 29
- 235000006667 Aleurites moluccana Nutrition 0.000 title abstract description 15
- 235000018244 Castanea mollissima Nutrition 0.000 title abstract description 15
- 240000004957 Castanea mollissima Species 0.000 title abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000004365 Protease Substances 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 98
- 241001070941 Castanea Species 0.000 claims description 63
- 235000014036 Castanea Nutrition 0.000 claims description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 210000000988 bone and bone Anatomy 0.000 claims description 30
- 108090000526 Papain Proteins 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 24
- 230000007062 hydrolysis Effects 0.000 claims description 21
- 238000006460 hydrolysis reaction Methods 0.000 claims description 21
- 102000004139 alpha-Amylases Human genes 0.000 claims description 20
- 108090000637 alpha-Amylases Proteins 0.000 claims description 20
- 229940024171 alpha-amylase Drugs 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 20
- 150000001875 compounds Chemical class 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 16
- 229940055729 papain Drugs 0.000 claims description 16
- 235000019834 papain Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 230000009849 deactivation Effects 0.000 claims description 10
- 241001235542 Coelogyne flaccida Species 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 6
- 238000009826 distribution Methods 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 108091005804 Peptidases Proteins 0.000 abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 208000019790 abdominal distention Diseases 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 11
- 239000004744 fabric Substances 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 230000032683 aging Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 244000136475 Aleurites moluccana Species 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 206010000060 Abdominal distension Diseases 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 102000003992 Peroxidases Human genes 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000009455 aseptic packaging Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 206010016766 flatulence Diseases 0.000 description 3
- 108040007629 peroxidase activity proteins Proteins 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 229940074869 marquis Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- VBUNOIXRZNJNAD-UHFFFAOYSA-N ponazuril Chemical compound CC1=CC(N2C(N(C)C(=O)NC2=O)=O)=CC=C1OC1=CC=C(S(=O)(=O)C(F)(F)F)C=C1 VBUNOIXRZNJNAD-UHFFFAOYSA-N 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 241000287826 Gallus Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000002374 tyrosine Nutrition 0.000 description 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002618 waking effect Effects 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
Abstract
The invention relates to the field of food processing, in particular to instant Chinese chestnut chicken.The instant Chinese chestnut chicken is mainly made from, by weight, 30-45 parts of Chinese chestnut kernels, 15-45 parts of boned chicken and 10-15 parts of seasoning.The invention further relates to a processing method of the instant Chinese chestnut chicken.According to the method, amylase and protease are added in the processing process, so that the starch content in Chinese chestnuts is reduced, and the finished product cannot cause abdominal distention easily; meanwhile, the chicken subjected to enzymolysis by protease can generate multiple amino acids and peptide, the nutritional ingredients are richer, and the amino acids can also provide a large amount of delicate flavor for the produced finished product, so that the instant Chinese chestnut chicken is more delicious.A vacuum freeze-drying process and microwave sterilization are adopted for processing the instant Chinese chestnut chicken, no corrosion remover is added, safety and reliability are achieved, the nutritional ingredients in the Chinese chestnuts and the chicken are reserved as much as possible, and the function of prolonging the expiration date is further achieved.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of instant chestnut chicken and processing method thereof.
Background technology
Chicken with chestnut is a kind of tradition cuisines of China, passes the period of Three Kingdoms, and military marquis seven vertical seven catches the Meng and obtains, and obtains and subdues.Jian Shu army the wounded is many, is that feelings are moved, and the grace of indignant military marquis visits Liangshan Mountain doctor, obtains Semen Castaneae secret in mountain and joins Gallus jabouillei slow fire and cook and hinder military uniform.The magical effect, greatly healthy.Chicken with chestnut delicious and fragrant taste, mouthfeel is aromatic, also has good tonic effect, thus is also called Semen Castaneae health preserving chicken or health-preserving Chinese chestnut chicken, thus is well received by consumers.Up to the present, the whole nation based on manage chicken with chestnut stockpot restaurant, dining room more than 200, practitioner is more than 5000 people, thus it may be said that chicken with chestnut has now become a larger diet industry.
Semen Castaneae is sweet in flavor and warm in property, has nourishing stomach and spleen, Bu Shen Zhuang waist, strong muscle to invigorate blood circulation, the effect such as hemostasia and detumescence.Semen Castaneae contains abundant nutritional labeling, including saccharide, protein, fat, multivitamin and inorganic salt.Hypertension, coronary heart disease, atherosclerosis etc. are had good preventive and therapeutic effect by Semen Castaneae.Old people often eats Semen Castaneae, and anti-senility, life lengthening are of great benefit to.Chicken with chestnut not only contains the nutrition of Semen Castaneae, also contains the nutrition of Carnis Gallus domesticus simultaneously, and nutrition is more balanced.
Though chicken with chestnut is good, but its way is more complicated, makes trouble, requires also higher to cooking, thus this food can not be in everyday be boiled.Although Ye You minority producer sells chicken with chestnut tin product on the market now; but tinned food is prolongation storage life in manufacturing process; usually can add a lot of preservative (conventional such as benzoic acid etc.); it is said that in general, human non-toxic's evil is acted on by tinned food institute adding preservative agent through inspection, it is comparatively safe that a small amount of short-term eats; but; often edible all have infringement to liver, kidney, to human body unsoundness hidden danger, pursues the original intention of health diet against the edible chicken with chestnut of people.
Although additionally, Semen Castaneae has multiple nutrients material, but its content of starch is significantly high, substantial amounts of starch, after intestinal bacteria is fully fermented, can produce the hydrogen sulfide of volume, ammonia, as row does not go out for the moment, is accumulated among intestinal, will cause gastrointestinal tract flatulence.So the Semen Castaneae consumer that once unsuitable polyphagia, particularly gastrointestinal function are bad more should not eat Semen Castaneae more, this has also reduced the audience of chicken with chestnut.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is in that to provide a kind of instant chestnut chicken, and described instant chestnut chicken can solve existing chicken with chestnut food preparation complexity, easy swollen abdomen, the problem of inconvenient eating.
The second object of the present invention is in that the processing method providing a kind of described instant chestnut chicken, and described processing method facilitates feasible, by adding α-amylase and papain so that prepared chicken with chestnut is swollen abdomen neither, again delicious flavour, and rich in nutrition.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of instant chestnut chicken, according to parts by weight meter, is mainly made up of lower material component:
Kernel of Semen Castaneae Mollissimae 30～45 parts, Carnis Gallus domesticus (bone removed) 15～45 parts, dispensing 10～50 parts.
The Semen Castaneae raw material that the application adopts comes from the Wumeng Shan Mountain of pollution-free pure natural, under Fruits in Chinese Chestnut tree after through being classified as superfine, 1 grade and 2 grades.Usual rank is more high, and Fruits in Chinese Chestnut is more big, and each nutritional labeling is more abundant；The Carnis Gallus domesticus adopted is through the qualified Gallus Domesticus being staple food with Semen Maydis of quarantining, and raises in chestnut wood, delicious meat.
The vitamin B1 of Semen Castaneae, B2 rich content, the content of vitamin B2 is at least 4 times of rice, every 100 grams possibly together with 24 milligrams of vitamin Cs, its contained mineral is also very comprehensive.Additionally, Semen Castaneae also has higher medical value, Semen Castaneae has the function of strengthening the spleen and stomach, QI invigorating, the kidney invigorating, heart tonifying, cures mainly regurgitation, spits blood, the disease such as have blood in stool, suitable for all ages.Carnis Gallus domesticus is one of best source of high-quality protein, and high-quality protein contributes to muscle metabolism and growth.The Carnis Gallus domesticus fat that not only fatty amount is low and contained mostly is unsaturated fatty acid, for the desirable protein food of valetudinarian, invalid after being ill in children's, middle-aged and elderly people, cardiovascular patient, disease.The instant chestnut chicken that Semen Castaneae and Carnis Gallus domesticus are made by the collocation of set mass fraction, instant, nutritious, delicious flavour, and the additive without the toxic side effect such as preservative and coloring agent.
Preferably, instant chestnut chicken as above, described dispensing includes one or more in scarlet Semen Juglandis, Rhizoma Dioscoreae, Fructus Jujubae (pitted), Rhizoma Zingiberis Recens, Sal.
It is further preferred that instant chestnut chicken as above, according to parts by weight meter, mainly it is made up of lower material component:
Kernel of Semen Castaneae Mollissimae 33～43 parts, Carnis Gallus domesticus (bone removed) 20～40 parts, remove scarlet Semen Juglandis 5～15 parts, Rhizoma Dioscoreae 5～15 parts, Fructus Jujubae (pitted) 5～15 parts, Rhizoma Zingiberis Recens 0.5～1.5 part, Sal 0.3～1.2 part.
A kind of instant chestnut chicken processing method, comprises the following steps:
1), by Semen Castaneae shell and after scarlet, obtain kernel of Semen Castaneae Mollissimae, by described kernel of Semen Castaneae Mollissimae in boiling water boiling with heat aging；Well-done kernel of Semen Castaneae Mollissimae and water are mixed making beating, obtains Semen Castaneae serosity；Wherein, water accounts for the ratio of weight and number of described Semen Castaneae is 1/4～2/3；In described Semen Castaneae serosity, add α-amylasehydrolysis chestnut starch, be hydrolyzed post-heating and made α-amylase inactivate；
2), take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Described Carnis Gallus domesticus (bone removed) is added water and is twisted into minced meat；Wherein, water accounts for the ratio of weight and number of described Carnis Gallus domesticus (bone removed) is 3/2～7/2；In Carnis Gallus domesticus minced meat, add papain hydrolysis chicken protein, be hydrolyzed post-heating and made Papain enzyme deactivation；
3), taking dispensing mixing and water adding defibrination, it is 1/1～2/1 that water accounts for the ratio of weight and number of the dispensing mixed；Filter cleaner；
4), by step 1)～3) in the food materials mixing that obtains, obtain compound, by described compound grinding distribution, filter cleaner, homogenizing processes subsequently；
5), compound after homogenizing process is dried, pulverizes and sieves, after sterilization treatment, obtain finished product.
In the instant chestnut chicken processing method that the application provides, it is preferable that with the addition of α-amylase and papain, after enzymolyzing alpha-amylase, a chestnut starch part changes into sugar material, will not flatulence, it is possible to relieved edible；And the Carnis Gallus domesticus after papain enzymolysis can generate several amino acids and peptide, nutritional labeling is abundanter, and aminoacid is alternatively the finished product substantial amounts of delicate flavour of offer of production.
Additionally, processing method provided by the invention be in without any additive, pure natural, edible safety, relieved；Finished product only needs boiled water to reconstitute i.e. edible, convenient and swift.
Preferably, instant chestnut chicken processing method as above, in step 1) in:
Described kernel of Semen Castaneae Mollissimae time of boiling in boiling water is 8～12min.
Concrete operation for be heated in caldron.
In the course of processing of Semen Castaneae; fruit after peeling, peel surface mechanically damaged time; or carry out repairing at Semen Castaneae, cutting, in the operation such as broken; usually can there is g; affect the quality of Semen Castaneae, the added value improving Semen Castaneae or further deep processing are created totally unfavorable impact.
The brown stain of Semen Castaneae exists mainly in the appearance of Semen Castaneae sarcocarp.Many researchs are own confirms that polyphenol oxidase, peroxidase are the main enzymes causing its enzymatic browning.(balance of redox couple reaction is destroyed) when Semen Castaneae tissue comes to harm, originally the phenolic compound (such as catechol, tannin, anthocyanidin, tyrosine, chlorogenic acid etc.) being isolated from each other and polyphenol oxidase, peroxidase are contacted with each other, in the presence of oxygen, phenolic compound just oxidation forms compounds of waking up, awake class aoxidizes formation brown pigment or melanin then, causing the generation of browning phenomenon, brown stain can have a strong impact on the presentation quality of Semen Castaneae.
Polyphenol oxidase, peroxidase etc. can be made to cause the enzyme deactivation of brown stain by heat treated, be prevent the effective method of browning of chestnut.It should be noted that the time of heating is unsuitable long, the precipitation of muddiness and starch to prevent goods juice.
Preferably, instant chestnut chicken processing method as above:
In step 1) in: by weight percentage, the addition of described α-amylase is that described kernel of Semen Castaneae Mollissimae is before boiling the 0.05～0.2% of weight；Hydrolysising condition is: 48 DEG C～52 DEG C hydrolysis 5～7h；Heat inactivation condition is: after being hydrolyzed, 92～98 DEG C of heating 20～40min make α-amylase inactivate；
In step 2) in: by weight percentage, the addition of described papain is the 0.2～0.4% of described Carnis Gallus domesticus (bone removed) weight；Hydrolysising condition is: 45 DEG C～50 DEG C hydrolysis 2～4h；Heat inactivation condition is: after being hydrolyzed, 92～98 DEG C of heating 20～40min make Papain enzyme deactivation.
Preferably, instant chestnut chicken processing method as above, in step 5) in:
Described drying means is spray drying, vacuum drying or lyophilization.
Preferably, instant chestnut chicken processing method as above, in step 5) in:
Described sterilizing methods is microwave sterilizating.
Antibacterial is by not same compound and aqueous polar molecular composition, and microwave can add hot water and other element, makes bacterium be heated to heat up and reach the effect of sterilizing, and microwave can not be fresh-keeping, and it is rapid heating of foods.Microwave sterilizating is the method for heat energy killing microorganisms and the spore adopting microwave irradiation to produce.This method is suitable for the sterilizing of the application solid material, and solid material is had desiccation.In a word, microwave heating can heat rapidly, dry, and bactericidal effect is better simultaneously.
Preferably, instant chestnut chicken processing method as above:
In step 3) in, described filtration be specially 40～60 order filter clothes；
In step 4) in, described filtration be specially 60～100 order filter clothes；
In step 5) in, described in pulverize and sieve be specially 60～100 mesh sieves.
The particle diameter of food is relevant and the impact of mouthfeel is very large with its soluble degree when Instant Drinks.
Preferably, instant chestnut chicken processing method as above, in step 4) in, the first class pressure that described homogenizing processes is 40MPa, and secondary pressure is 60MPa.
This product is in the process of homogenizing, and homogenizing object contains substantial amounts of oils and fats and albumen, it is believed that be a kind of emulsion.The pressure of homogenizing is this area very important parameter, is the important indicator in producing.Substantial amounts of experiments show that, adopt suitable homogenization pressure the Oil globule particle diameter of emulsion, apparent viscosity, breast analysis rate and centrifugation rate can be produced very big impact.The setting of homogenization pressure needs in conjunction with homogenizing and the size of material, material composition.Material purposes, energy consumption used etc. carry out synthetic determination.
Compared with prior art, the invention have the benefit that
1), instant chestnut chicken provided by the invention, without the additive of the toxic side effects such as any preservative, edible safety, relieved；Finished product only needs boiled water to reconstitute i.e. edible, convenient and swift.
2), in the instant chestnut chicken processing method that the application provides, it is preferable that with the addition of amylase and protease, after enzymolysis, a chestnut starch part changes into sugar material, will not flatulence, it is possible to relieved edible；Carnis Gallus domesticus after protease hydrolyzed can generate several amino acids and peptide, and nutritional labeling is abundanter, and aminoacid is alternatively the finished product substantial amounts of delicate flavour of offer of production so that instant chestnut chicken is more tasty.
3), the application preferably employs microwave sterilizating.Microwave heating can heat rapidly, dry, and bactericidal effect is better simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, it will be appreciated by those skilled in the art that the following example is merely to illustrate the present invention, and are not construed as restriction the scope of the present invention.Unreceipted actual conditions person in embodiment, conventionally the condition of condition or manufacturer's suggestion carries out.Agents useful for same or the unreceipted production firm person of instrument, be and can pass through the commercially available conventional products bought and obtain.
Embodiment 1
A kind of instant chestnut chicken and processing method thereof:
S11, Semen Castaneae shelled and after scarlet, obtains kernel of Semen Castaneae Mollissimae, taking kernel of Semen Castaneae Mollissimae 300g boiling ripening in boiling water；Well-done kernel of Semen Castaneae Mollissimae and water are mixed making beating, obtains Semen Castaneae serosity；Wherein, water accounts for the ratio of weight and number of described Semen Castaneae is 1/4；In described Semen Castaneae serosity, add α-amylasehydrolysis chestnut starch, be hydrolyzed post-heating and made α-amylase inactivate；
S12, take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Take Carnis Gallus domesticus (bone removed) 150g to add water and be twisted into minced meat；Wherein, water accounts for the ratio of weight and number of described Carnis Gallus domesticus (bone removed) is 3/2；In Carnis Gallus domesticus minced meat, add papain hydrolysis chicken protein, be hydrolyzed post-heating and made Papain enzyme deactivation；
S13, taking dispensing 100g mixing and water adding defibrination, it is 1/1 that water accounts for the ratio of weight and number of the dispensing mixed；Filter cleaner；
S14, the food materials obtained in step S11～S13 being uniformly mixed so as to obtain compound, by described compound grinding distribution, filter cleaner, homogenizing processes subsequently；
S15, by homogenizing process after compound be dried, pulverize and sieve, after sterilization treatment, obtain finished product.
Embodiment 2
A kind of instant chestnut chicken and processing method thereof:
S21, Semen Castaneae is shelled and after scarlet, obtains kernel of Semen Castaneae Mollissimae, take kernel of Semen Castaneae Mollissimae 450g in boiling water boiling 8min with heat aging；Well-done kernel of Semen Castaneae Mollissimae and water are mixed making beating, obtains Semen Castaneae serosity；Wherein, water accounts for the ratio of weight and number of described Semen Castaneae is 2/3；In described Semen Castaneae serosity, add α-amylase, the addition of α-amylase be described kernel of Semen Castaneae Mollissimae before boiling the 0.05% of weight, 50 DEG C of hydrolysis chestnut starch 4h, be hydrolyzed latter 98 DEG C and has heated 20min and make α-amylase inactivate；
S22, take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Take Carnis Gallus domesticus (bone removed) 450g to add water and be twisted into minced meat；Wherein, water accounts for the ratio of weight and number of described Carnis Gallus domesticus (bone removed) is 7/2；Adding papain in Carnis Gallus domesticus minced meat, the addition of described papain is the 0.2% of described Carnis Gallus domesticus (bone removed) weight, 52 DEG C of hydrolysis chicken protein 5h, has been hydrolyzed rear 98 DEG C of heating 20min and has made Papain enzyme deactivation；
S23, taking dispensing 500g mixing and water adding defibrination, it is 2/1 that water accounts for the ratio of weight and number of the dispensing mixed；Cross 40 order filter cloth slagging-off；
S24, the food materials mixing that will obtain in step S21～S23, obtain compound, by described compound grinding distribution, crosses 60 order filter cloth slagging-off, and homogenizing processes subsequently；The first class pressure that described homogenizing processes is 38MPa, and secondary pressure is 58MPa；
S25, by homogenizing process after compound carry out spray drying, pulverize, cross 60 mesh sieves, obtain finished product after sterilization treatment.
Embodiment 3
A kind of instant chestnut chicken and processing method thereof:
S31, Semen Castaneae is shelled and after scarlet, obtains kernel of Semen Castaneae Mollissimae, take kernel of Semen Castaneae Mollissimae 430g in boiling water boiling 12min with heat aging；Well-done kernel of Semen Castaneae Mollissimae and water are mixed making beating, obtains Semen Castaneae serosity；Wherein, water accounts for the ratio of weight and number of described Semen Castaneae is 3/7；In described Semen Castaneae serosity, add α-amylase, the addition of α-amylase be described kernel of Semen Castaneae Mollissimae before boiling the 0.2% of weight, 45 DEG C of hydrolysis chestnut starch 2h, be hydrolyzed latter 92 DEG C and has heated 40min and make α-amylase inactivate；
S32, take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Take Carnis Gallus domesticus (bone removed) 200g to add water and be twisted into minced meat；Wherein, water accounts for the ratio of weight and number of described Carnis Gallus domesticus (bone removed) is 5/2；Adding papain in Carnis Gallus domesticus minced meat, the addition of described papain is the 0.4% of described Carnis Gallus domesticus (bone removed) weight, 48 DEG C of hydrolysis chicken protein 7h, has been hydrolyzed rear 92 DEG C of heating 40min and has made Papain enzyme deactivation；
S33, remove scarlet Semen Juglandis 50g, Rhizoma Dioscoreae 50g, Fructus Jujubae (pitted) 50g, Rhizoma Zingiberis Recens 5g, Sal 3g mixing and water adding 158ml defibrination, cross 60 order filter clothes slagging-off；
S34, the food materials mixing that will obtain in step S31～S33, obtain compound, by described compound grinding distribution, crosses 100 order filter cloth slagging-off, and homogenizing processes subsequently；The first class pressure that described homogenizing processes is 42MPa, and secondary pressure is 62MPa；
S35, by homogenizing process after compound carry out vacuum drying, pulverize, cross 100 order filter clothes slagging-off, microwave sterilizating process after obtain finished product.
Embodiment 4
A kind of instant chestnut chicken and processing method thereof:
S41, being shelled by Semen Castaneae and obtain kernel of Semen Castaneae Mollissimae after scarlet, taking kernel of Semen Castaneae Mollissimae 430g, in boiling water, boiling 10min is with heat aging；Well-done kernel of Semen Castaneae Mollissimae and water mix making beating, and the amount of addition water, for before shelling the 3/7 of Semen Castaneae amount, obtains Semen Castaneae serosity；Adding α-amylasehydrolysis chestnut starch in described Semen Castaneae serosity, hydrolysis condition is 47 DEG C of hydrolysis 3h；The addition of α-amylase be described kernel of Semen Castaneae Mollissimae before boiling the 0.2% of weight, be hydrolyzed rear 95 DEG C of heating 30min and made α-amylase inactivate；
S42, take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Take described Carnis Gallus domesticus (bone removed) 400g, add 825ml water and be twisted into minced meat；Adding papain hydrolysis chicken protein in Carnis Gallus domesticus minced meat, hydrolysis condition is 50 DEG C of hydrolysis 6h.The addition of described papain is the 0.4% of described Carnis Gallus domesticus (bone removed) weight, has been hydrolyzed rear 95 DEG C of heating 30min and has made Papain enzyme deactivation；
S43, remove scarlet Semen Juglandis 150g, Rhizoma Dioscoreae 150g, Fructus Jujubae (pitted) 150g and Rhizoma Zingiberis Recens 15g, Sal 12g mixing and water adding 954ml defibrination, cross 50 order filter clothes slagging-off；
S44, the food materials mixing that will obtain in step S41～S43, by described compound grinding distribution, cross 80 order filter cloth slagging-off, and homogenizing processes subsequently；The first class pressure that described homogenizing processes is 40MPa, and secondary pressure is 60MPa；
S45, homogenizing is processed after to compound lyophilization, pulverize, cross 80 mesh sieves, microwave sterilizating obtains finished product after processing.
Embodiment 5
A kind of instant chestnut chicken and processing method thereof:
S51, selection: Semen Castaneae raw material comes from the Wumeng Shan Mountain of pollution-free pure natural, under Fruits in Chinese Chestnut tree after through being classified as superfine, 1 grade and 2 grades.Rank is more high, and Fruits in Chinese Chestnut is more big, and each nutritional labeling is more abundant；Carnis Gallus domesticus is selected from the qualified fresh and alive Gallus Domesticus in this locality of quarantining, and with Semen Maydis for staple food, raises place in chestnut wood.
S52, pre-treatment of raw material: chestnut shell and scarlet are removed by Semen Castaneae after decorticator.This step operation is mechanically actuated, without any chemical treatment method, remains without any industrial chemicals；Common chicken takes off chicken-breasted and coelogyne flaccida cindl meat through slaughtering, and removes bone as Carnis Gallus domesticus material；Semen Juglandis removes shell and scarlet, and Fructus Jujubae goes kernel, Herba Alii fistulosi and Rhizoma Zingiberis Recens, and these raw material wash cleans are removed scarlet and kernel.Taking kernel of Semen Castaneae Mollissimae 382g, Carnis Gallus domesticus (bone removed) 300g, remove scarlet Semen Juglandis 100g, Rhizoma Dioscoreae 100g, Fructus Jujubae (pitted) 100g, Rhizoma Zingiberis Recens 10g, Sal 8g is standby.
S53, materials processing: by kernel of Semen Castaneae Mollissimae in boiling water boiling 10min with heat aging；Being ground by Semen Castaneae with beater, well-done kernel of Semen Castaneae Mollissimae and water mix making beating, the amount of addition water, for before shelling the 3/7 of Semen Castaneae amount, obtains Semen Castaneae serosity；Adding α-amylasehydrolysis chestnut starch in described Semen Castaneae serosity, hydrolysis condition is 47 DEG C of hydrolysis 3h；The addition of α-amylase be described kernel of Semen Castaneae Mollissimae before boiling the 0.2% of weight, be hydrolyzed rear 95 DEG C of heating 30min and made α-amylase inactivate；
Take described Carnis Gallus domesticus (bone removed) to add 750ml water and be twisted into minced meat；Adding papain hydrolysis chicken protein in Carnis Gallus domesticus minced meat, hydrolysis condition is 50 DEG C of hydrolysis 6h.The addition of described papain is the 0.4% of described Carnis Gallus domesticus (bone removed) weight, has been hydrolyzed rear 95 DEG C of heating 30min and has made Papain enzyme deactivation；
Scarlet Semen Juglandis, Rhizoma Dioscoreae, Fructus Jujubae (pitted), Rhizoma Zingiberis Recens, Sal mixing and water adding 500ml defibrination will be removed, cross 50 order filter cloth slagging-off；
S54, composite technology:
Allotment: starched by Semen Castaneae, Carnis Gallus domesticus slurry and other raw materials mix, and stir.
Cross colloid mill: the material mixed enters colloid mill fine grinding twice, fully by levigate for material and dispersion.
Filtering: the material after defibrination is squeezed in filter cloth and filtered, filter cloth selects 80 orders, removes filtering residue.
Homogenizing: the material after filtration enters homogenizer, homogenizer operation pressure is first class pressure 40MPa, secondary pressure 60MPa, and the material that such homogenizing goes out is very thin, delicate mouthfeel.Without granular sensation.
Lyophilization: by the material after homogenizing in-20 DEG C, dries 10 hours under 5pa.After freezing, sample was through pulverizing 80 mesh sieves.
Aseptic packaging: the material that lyophilization is pulverized subsequently enters aseptic packaging workshop through microwave sterilizating, and sterile workshop must reach 100,000 grades of dust-free workshops.Manner of packing is 250 grams of iron flask packagings.
Quality inspection: quality testing divides one-time detection and secondary detection, first time, detection was mainly before aseptic packaging, predominantly detects the indexs such as the moisture of material, protein, aminoacid, dissolubility, only just can pack after one-time detection is qualified；Second time detection is the factory testing out later carried out at finished product, and Testing index has the index such as microorganism, moisture；
Finished product: finished product warehouse-in after packaging, keeps ventilating, drying.
In sum, instant chestnut chicken provided by the invention, without the additive of the toxic side effects such as any preservative, edible safety, relieved；Take as long as the finished product made has boiled water just can rush food, convenient and swift.The instant chestnut chicken processing method of the offer of the present invention, it is possible to effectively reduce the content of starch in Chinese chestnut food and then the shortcoming overcoming the easy swollen abdomen of edible Semen Castaneae；With the addition of protease, thus be beneficial to amino acid whose absorption, and taste is more aromatic.Simultaneously as have employed vacuum freeze-drying method, remain the nutritional benefit composition in instant chestnut chicken to greatest extent, and do not affect the taste of chicken with chestnut；The course of processing does not use additive, it is ensured that the safety of food, finished product only needs boiled water to reconstitute i.e. edible, convenient and swift.
The method has conveniently, simple, be prone to the feature grasped, be suitable for large-scale mass production, there is good application prospect.
Although illustrate and describing the present invention with specific embodiment, however it will be appreciated that may be made that when without departing substantially from the spirit and scope of the present invention many other change and amendment.It is, therefore, intended that include all such changes and modifications belonging in the scope of the invention in the following claims.
Claims (10)
1. an instant chestnut chicken, it is characterised in that according to parts by weight meter, is mainly made up of following material component:
Kernel of Semen Castaneae Mollissimae 30～45 parts, Carnis Gallus domesticus (bone removed) 15～45 parts, dispensing 10～50 parts.
2. instant chestnut chicken as claimed in claim 1, it is characterised in that described dispensing includes one or more in scarlet Semen Juglandis, Rhizoma Dioscoreae, Fructus Jujubae (pitted), Rhizoma Zingiberis Recens, Sal.
3. instant chestnut chicken as claimed in claim 2, it is characterised in that according to parts by weight meter, be mainly made up of following material component:
Kernel of Semen Castaneae Mollissimae 33～43 parts, Carnis Gallus domesticus (bone removed) 20～40 parts, remove scarlet Semen Juglandis 5～15 parts, Rhizoma Dioscoreae 5～15 parts, Fructus Jujubae (pitted) 5～15 parts, Rhizoma Zingiberis Recens 0.5～1.5 part, Sal 0.3～1.2 part.
4. an instant chestnut chicken processing method, it is characterised in that comprise the following steps:
1), by Semen Castaneae shell and after scarlet, obtain kernel of Semen Castaneae Mollissimae, by the boiling ripening in boiling water of described kernel of Semen Castaneae Mollissimae；Well-done kernel of Semen Castaneae Mollissimae and water are mixed making beating, obtains Semen Castaneae serosity；Wherein, water accounts for the ratio of weight and number of described Semen Castaneae is 1/4～2/3；In described Semen Castaneae serosity, add α-amylasehydrolysis chestnut starch, be hydrolyzed post-heating and made α-amylase inactivate；
2), take pigeon chest dried meat and coelogyne flaccida cindl is boned, obtain Carnis Gallus domesticus (bone removed)；Described Carnis Gallus domesticus (bone removed) is added water and is twisted into minced meat；Wherein, water accounts for the ratio of weight and number of described Carnis Gallus domesticus (bone removed) is 3/2～7/2；In Carnis Gallus domesticus minced meat, add papain hydrolysis chicken protein, be hydrolyzed post-heating and made Papain enzyme deactivation；
3), taking dispensing mixing and water adding defibrination, it is 1/1～2/1 that water accounts for the ratio of weight and number of the dispensing mixed；Filter cleaner；
4), by step 1)～3) in the food materials mixing that obtains, obtain compound, by described compound grinding distribution, filter cleaner, homogenizing processes subsequently；
5), compound after homogenizing process is dried, pulverizes and sieves, after sterilization treatment, obtain finished product.
5. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that in step 1) in:
Described kernel of Semen Castaneae Mollissimae time of boiling in boiling water is 8～12min.
6. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that:
In step 1) in: by weight percentage, the addition of described α-amylase is that described kernel of Semen Castaneae Mollissimae is before boiling the 0.05～0.2% of weight；Hydrolysising condition is: 48 DEG C～52 DEG C hydrolysis 5～7h；Heat inactivation condition is: after being hydrolyzed, 92～98 DEG C of heating 20～40min make α-amylase inactivate；
In step 2) in: by weight percentage, the addition of described papain is the 0.2～0.4% of described Carnis Gallus domesticus (bone removed) weight；Hydrolysising condition is: 45 DEG C～50 DEG C hydrolysis 2～4h；Heat inactivation condition is: after being hydrolyzed, 92～98 DEG C of heating 20～40min make Papain enzyme deactivation.
7. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that in step 5) in:
Described drying means is spray drying, vacuum drying or lyophilization.
8. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that in step 5) in:
Described sterilizing methods is microwave sterilizating.
9. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that:
In step 3) in, described filtration be specially 40～60 order filter clothes；
In step 4) in, described filtration be specially 60～100 order filter clothes；
In step 5) in, described in pulverize and sieve be specially 60～100 mesh sieves.
10. instant chestnut chicken processing method as claimed in claim 4, it is characterised in that in step 4) in, the first class pressure that described homogenizing processes is 38～42MPa, and secondary pressure is 58～62MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610081839.1A CN105725094A (en) | 2016-02-05 | 2016-02-05 | Instant Chinese chestnut chicken and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610081839.1A CN105725094A (en) | 2016-02-05 | 2016-02-05 | Instant Chinese chestnut chicken and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725094A true CN105725094A (en) | 2016-07-06 |
Family
ID=56245646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610081839.1A Pending CN105725094A (en) | 2016-02-05 | 2016-02-05 | Instant Chinese chestnut chicken and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725094A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389148A (en) * | 2001-06-06 | 2003-01-08 | 薛小兵 | Chicken with chestnut and its production process |
| CN1951232A (en) * | 2006-11-07 | 2007-04-25 | 詹月星 | A chicken prepared by chestnut and preparation method thereof |
| CN102871040A (en) * | 2012-10-31 | 2013-01-16 | 季建冲 | Chicken congee with celery and chestnut |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN103783590A (en) * | 2014-02-28 | 2014-05-14 | 中南林业科技大学 | Processing method of instant castanea henryi stewed chicken |
| CN104366602A (en) * | 2014-10-25 | 2015-02-25 | 柞水亿升核桃发展有限公司 | Health food containing Chinese chestnuts, walnut kernels and meat, and preparation method of health food |
| CN104643172A (en) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | Instant Chinese chestnut processing method |
| CN104905299A (en) * | 2015-05-18 | 2015-09-16 | 襄阳市天佐农牧有限公司 | A cocoa powder containing flavoured duck meat sausage and a preparation method thereof |
| CN105212161A (en) * | 2014-06-24 | 2016-01-06 | 吴朝芳 | A kind of Chinese chestnut food processing technology |
| CN105231310A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of chick stewed with Chinese chestnut |
-
2016
- 2016-02-05 CN CN201610081839.1A patent/CN105725094A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389148A (en) * | 2001-06-06 | 2003-01-08 | 薛小兵 | Chicken with chestnut and its production process |
| CN1951232A (en) * | 2006-11-07 | 2007-04-25 | 詹月星 | A chicken prepared by chestnut and preparation method thereof |
| CN102871040A (en) * | 2012-10-31 | 2013-01-16 | 季建冲 | Chicken congee with celery and chestnut |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN103783590A (en) * | 2014-02-28 | 2014-05-14 | 中南林业科技大学 | Processing method of instant castanea henryi stewed chicken |
| CN105212161A (en) * | 2014-06-24 | 2016-01-06 | 吴朝芳 | A kind of Chinese chestnut food processing technology |
| CN104643172A (en) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | Instant Chinese chestnut processing method |
| CN104366602A (en) * | 2014-10-25 | 2015-02-25 | 柞水亿升核桃发展有限公司 | Health food containing Chinese chestnuts, walnut kernels and meat, and preparation method of health food |
| CN104905299A (en) * | 2015-05-18 | 2015-09-16 | 襄阳市天佐农牧有限公司 | A cocoa powder containing flavoured duck meat sausage and a preparation method thereof |
| CN105231310A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of chick stewed with Chinese chestnut |
Non-Patent Citations (6)
| Title |
|---|
| 曹东旭等: "鸡肉蛋白水解液的研究", 《天津轻工业学院学报》 * |
| 杨兰等: "酶法水解鸡肉蛋白及其水解液脱苦方法的研究", 《食品工业科技》 * |
| 潘兆广等: "鸡肉抗疲劳蛋白肽粉的制备研究", 《现代食品科技》 * |
| 谢永洪等: "肉鸡鸡肉酶水解及动力学特性研究", 《四川大学学报(工程科学版)》 * |
| 谢永洪等: "鸡肉蛋白酶水解工艺条件的研究", 《农业工程学报》 * |
| 赵敏生等: "速溶板栗粉的制备研究", 《食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN104095230A (en) | Steamed stuffed bun containing crisp peeled shrimp and bean curd | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN103478655B (en) | Sweet and sour ginger and making method thereof | |
| KR101058802B1 (en) | Functional Kimchi Seasoning Method | |
| CN112262974A (en) | Soup stock processing method | |
| CN101715930A (en) | Preparation method of taro powder | |
| KR102266142B1 (en) | Method of manufacturing grilled hot dog and grilled hot dog produced thereby | |
| CN107811262A (en) | A kind of preparation method and application of bioactivity barbecue sauce | |
| CN107259312A (en) | A kind of preparation method of super-pressure non-thermal sterilization convenient and instant quinoa seafood congee | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN105725150A (en) | Method for processing instant Chinese chestnut chicken | |
| CN105725094A (en) | Instant Chinese chestnut chicken and processing method thereof | |
| KR20170016134A (en) | Soy sauce with abalone and method manufacturing the same | |
| KR101813496B1 (en) | Composition of gruel and rice gruel manufactured by using the same | |
| KR20000063472A (en) | Soybean Paste with Mud Snails, and Method of Preparing the Same | |
| CN105249254B (en) | A kind of fig cattle and sheep muddy flesh and preparation method thereof | |
| CN105192742A (en) | Plum blossom fruity nutritive sausage and processing method thereof | |
| CN107692156A (en) | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor | |
| CN107865377A (en) | A kind of microcapsules barbecue sauce and preparation method and application | |
| CN107616473B (en) | Preparation method of cooking sauce |
Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |