CN106213244A - 一种抗氧化烟熏鸡肉 - Google Patents
一种抗氧化烟熏鸡肉 Download PDFInfo
- Publication number
- CN106213244A CN106213244A CN201610600540.2A CN201610600540A CN106213244A CN 106213244 A CN106213244 A CN 106213244A CN 201610600540 A CN201610600540 A CN 201610600540A CN 106213244 A CN106213244 A CN 106213244A
- Authority
- CN
- China
- Prior art keywords
- gallus domesticus
- sootiness
- carnis gallus
- radix
- fructus
- 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 25
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract description 11
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 241001529821 Agastache Species 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 241000221987 Russula Species 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000723353 Chrysanthemum Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000019504 cigarettes Nutrition 0.000 claims description 4
- 244000113306 Monascus purpureus Species 0.000 claims description 3
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- POCFBDFTJMJWLG-UHFFFAOYSA-N dihydrosinapic acid methyl ester Natural products COC(=O)CCC1=CC(OC)=C(O)C(OC)=C1 POCFBDFTJMJWLG-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 244000124853 Perilla frutescens Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 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
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 2
- 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 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000037805 labour Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000005259 peripheral blood Anatomy 0.000 description 1
- 239000011886 peripheral blood Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种抗氧化烟熏鸡肉，其是由下述重量份的原料制得：迷迭香1‑2、金银花2‑4、紫苏1‑2、含羞草1‑2，红辣椒0.3‑0.4，草果0.05‑0.08、紫苏子1‑2，桑白皮1‑2，雪菊0.5‑1.5、白芷1‑2、丹参1‑2、霍香1‑2、食盐30‑35、黑芝麻粉1‑2，红菇1‑2，柠檬酸0.1‑0.2、卡拉胶1‑2、果胶多糖1‑2、蔗糖酯1‑3、普鲁兰多糖2‑4、鸡肉500‑700。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种抗氧化烟熏鸡肉。
背景技术
中医认为，鸡肉味甘，性微温。能温中补脾，益气养血，补肾益精。
鸡肉含有维生素C、E等，蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用，另外含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。鸡肉对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。祖国医学认为，鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
鸡的品种很多，但作为美容食品，以乌鸡为佳。其性味甘温，含有蛋白质、脂肪、硫胺素、核黄素、尼克酸、维生素A，维生素C、胆甾醇、钙、磷、铁等多种成分。
迷迭香具有镇静安神、醒脑作用，对消化不良和胃痛均有一定疗效。多将其捣碎后，用开水浸泡后饮用，1天2~3次,可起到镇静、利尿作用。也可用于治疗失眠、心悸、头痛、消化不良等多种疾病。外用可治疗外伤和关节炎。还具有强壮心脏、促进代谢、促进末梢血管的血液循环等作用。还改善语言、视觉、听力方面的障碍，增强注意力，治疗风湿痛，强化肝脏功能，降低血糖，有助于动脉硬化的治疗，帮助麻痹的四肢恢复活动能力。在西餐中迷迭香是经常使用的香料，在牛排、土豆等料理以及烤制品中特别经常使用。清甜带松木香的气味和风味，香味浓郁，甜中带有苦味。
紫苏属于唇形科紫苏属，是一年生草本植物，在亚洲分布广泛。紫苏深受日本人欢迎，叶片两面均为绿色的青紫苏常出现在日本料理中，在制作生鱼片和 天妇罗时作为辅料。紫苏富含矿物质和维生素，具有很好的抗炎作用，而且可为其他食品保鲜和杀菌，其叶可制作菜肴，也可用来腌制泡菜，种子富含有益健康的紫苏油，这种油具有强烈的香气。。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种抗氧化烟熏鸡肉。
本发明是通过以下技术方案实现的：
一种抗氧化烟熏鸡肉，其是由下述重量份的原料制得：迷迭香1-2、金银花2-4、紫苏1-2、含羞草1-2，红辣椒0.3-0.4，草果0.05-0.08、紫苏子1-2，桑白皮1-2，雪菊0.5-1.5、白芷1-2、丹参1-2、霍香1-2、食盐30-35、黑芝麻粉1-2，红菇1-2，柠檬酸0.1-0.2、卡拉胶1-2、果胶多糖1-2、蔗糖酯1-3、普鲁兰多糖2-4、鸡肉500-700。
所述的一种抗氧化烟熏鸡肉，
（1）按重量份取桑白皮、雪菊、白芷、丹参、霍香，清洗干净后，破碎成浆，然后加入上述原料重量3-5倍的纯净水，加热熬制10-30分钟后，冷却，加入红曲米粉，室温发酵3-4天，取出后过滤，得一次发酵液备用；
（2）将迷迭香、金银花、紫苏子混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温发酵3-5天，过滤，得二次发酵液备用；
（3）将鸡肉与二次发酵液和食盐、黑芝麻粉，红菇，混匀，放入真空滚揉机中缓慢滚揉，再挂晾3-5天后，用桂枝燃烧产生的烟在空气湿度为20-40%，温度为18-25℃房间烟熏120-150小时，得烟熏脆骨备用；
（4）将蔗糖酯加适量水搅拌均匀，再加入卡拉胶、果胶多糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到烟熏鸡肉表面，快速风干即得。
本发明的优点是：（1）本发明原料复配合理，能够达到很好的养生保健作用 ，迷迭香的提取物天然无毒,抗氧化功效远远高于现有的VC、VE、茶多酚等天然抗氧化剂,是人工合成抗氧化剂BHA、BHT的2到4倍,且其结构稳定、不易分解。科学研究标明紫苏具有非常好的抗氧化作用。
（2）本发明的发酵液采用多阶段发酵干燥工艺，不仅可达到发酵快和低成本的目的，而且还可有效抑制畜肉腥膻味，使所制得的产品既保持了天然特性，又具有独特的风味。
（3）在发酵的鸡肉表面涂一层薄膜，具有防腐、保鲜、杀菌和防失水的功效，能够避免发酵脆骨中的营养成分的流失或腐坏变质，延长保质期。。
具体实施方式
一种抗氧化烟熏鸡肉，其是由下述重量份的原料制得：迷迭香1、金银花2、紫苏1、含羞草1，红辣椒0.3，草果0.05、紫苏子1，桑白皮1，雪菊0.5、白芷1、丹参1、霍香1、食盐30、黑芝麻粉1，红菇1，柠檬酸0.1、卡拉胶1、果胶多糖1、蔗糖酯1、普鲁兰多糖2、鸡肉500。
所述的一种抗氧化烟熏鸡肉，
（1）按重量份取桑白皮、雪菊、白芷、丹参、霍香，清洗干净后，破碎成浆，然后加入上述原料重量3倍的纯净水，加热熬制10分钟后，冷却，加入红曲米粉，室温发酵3天，取出后过滤，得一次发酵液备用；
（2）将迷迭香、金银花、紫苏子混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温发酵3天，过滤，得二次发酵液备用；
（3）将鸡肉与二次发酵液和食盐、黑芝麻粉，红菇，混匀，放入真空滚揉机中缓慢滚揉，再挂晾3天后，用桂枝燃烧产生的烟在空气湿度为20%，温度为18℃房间烟熏120小时，得烟熏脆骨备用；
（4）将蔗糖酯加适量水搅拌均匀，再加入卡拉胶、果胶多糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到烟熏鸡肉表面，快速风干即得。
Claims (2)
1.一种抗氧化烟熏鸡肉，其特征在于：其是由下述重量份的原料制得：迷迭香1-2、金银花2-4、紫苏1-2、含羞草1-2，红辣椒0.3-0.4，草果0.05-0.08、紫苏子1-2，桑白皮1-2，雪菊0.5-1.5、白芷1-2、丹参1-2、霍香1-2、食盐30-35、黑芝麻粉1-2，红菇1-2，柠檬酸0.1-0.2、卡拉胶1-2、果胶多糖1-2、蔗糖酯1-3、普鲁兰多糖2-4、鸡肉500-700。
2.根据权利要求1所述的一种抗氧化烟熏鸡肉，其特征在于：
（1）按重量份取桑白皮、雪菊、白芷、丹参、霍香，清洗干净后，破碎成浆，然后加入上述原料重量3-5倍的纯净水，加热熬制10-30分钟后，冷却，加入红曲米粉，室温发酵3-4天，取出后过滤，得一次发酵液备用；
（2）将迷迭香、金银花、紫苏子混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温发酵3-5天，过滤，得二次发酵液备用；
（3）将鸡肉与二次发酵液和食盐、黑芝麻粉，红菇，混匀，放入真空滚揉机中缓慢滚揉，再挂晾3-5天后，用桂枝燃烧产生的烟在空气湿度为20-40%，温度为18-25℃房间烟熏120-150小时，得烟熏脆骨备用；
（4）将蔗糖酯加适量水搅拌均匀，再加入卡拉胶、果胶多糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到烟熏鸡肉表面，快速风干即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600540.2A CN106213244A (zh) | 2016-07-28 | 2016-07-28 | 一种抗氧化烟熏鸡肉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600540.2A CN106213244A (zh) | 2016-07-28 | 2016-07-28 | 一种抗氧化烟熏鸡肉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213244A true CN106213244A (zh) | 2016-12-14 |
Family
ID=57534426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610600540.2A Pending CN106213244A (zh) | 2016-07-28 | 2016-07-28 | 一种抗氧化烟熏鸡肉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213244A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715907A (zh) * | 2020-12-23 | 2021-04-30 | 河南双汇投资发展股份有限公司 | 一种以紫苏为原料制备食品烟熏液的方法及其应用 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429250A (zh) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | 卤香风干兔的加工方法 |
| CN103393139A (zh) * | 2013-08-28 | 2013-11-20 | 唐人神集团股份有限公司 | 一种烟熏鸡胸肉及其制备方法 |
| CN105211904A (zh) * | 2015-10-22 | 2016-01-06 | 安徽省中康源食品有限公司 | 一种烟熏捆蹄 |
-
2016
- 2016-07-28 CN CN201610600540.2A patent/CN106213244A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429250A (zh) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | 卤香风干兔的加工方法 |
| CN103393139A (zh) * | 2013-08-28 | 2013-11-20 | 唐人神集团股份有限公司 | 一种烟熏鸡胸肉及其制备方法 |
| CN105211904A (zh) * | 2015-10-22 | 2016-01-06 | 安徽省中康源食品有限公司 | 一种烟熏捆蹄 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715907A (zh) * | 2020-12-23 | 2021-04-30 | 河南双汇投资发展股份有限公司 | 一种以紫苏为原料制备食品烟熏液的方法及其应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103519209B (zh) | 一种即食猪排的制作方法 | |
| CN103652252B (zh) | 一种鲜花梅及其制备方法 | |
| CN104489747A (zh) | 一种带有黄桃口味的风味鸡蛋及其制备方法 | |
| CN104273298A (zh) | 一种茉莉花美容保健茶及其制备方法 | |
| CN104186771A (zh) | 一种保健绿茶及其加工配制方法 | |
| CN105795378A (zh) | 一种保健海鳗的加工方法 | |
| CN105639607A (zh) | 一种鸡肉花生辣椒酱及其制备方法 | |
| CN104839607A (zh) | 迷迭香调料粉及制备方法 | |
| CN106820014A (zh) | 一种姜腌制品及其腌制方法 | |
| KR100414953B1 (ko) | 사상체질에 따른 한방 보약김치 제조방법 | |
| CN105994800A (zh) | 一种止咳平喘竹叶保健茶 | |
| CN106235216A (zh) | 一种保健蓝莓蜂蜜粉及其制备方法 | |
| KR101518412B1 (ko) | 명태찜 제조방법과 그 방법에 의해 제조된 명태찜 | |
| CN106213244A (zh) | 一种抗氧化烟熏鸡肉 | |
| KR102554649B1 (ko) | 대추를 이용한 뻥튀기 쌀의 제조방법 | |
| CN106820084A (zh) | 一种藠头辣椒酱及其制备方法 | |
| CN103798858A (zh) | 一种冰糖醋泡花生及其制备方法 | |
| CN107853600A (zh) | 五香牛肉干制作方法 | |
| CN107484970A (zh) | 一种鳄鱼肉干的加工方法 | |
| KR20070005954A (ko) | 기능성 건수산물 및 젓갈의 제조방법 | |
| CN107440001A (zh) | 一种保健鳗鱼干及其制作方法 | |
| CN106261225A (zh) | 一种果味铁皮石斛荸荠饮料及其制备方法 | |
| CN106666564A (zh) | 一种藠头腌制品及其腌制方法 | |
| KR20180034905A (ko) | 삼백초 및 어성초가 포함된 약선 소스, 이를 사용한 수산물의 염장방법 및 이를 통해 제조된 자반 고등어 | |
| CN105942214A (zh) | 一种豆鼓鸡的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20161214 |