CN106261877A - Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof - Google Patents
Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof Download PDFInfo
- Publication number
- CN106261877A CN106261877A CN201610683091.2A CN201610683091A CN106261877A CN 106261877 A CN106261877 A CN 106261877A CN 201610683091 A CN201610683091 A CN 201610683091A CN 106261877 A CN106261877 A CN 106261877A
- Authority
- CN
- China
- Prior art keywords
- rice wine
- sticky rice
- gallus domesticus
- carnis gallus
- cooking bag
- 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- Withdrawn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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 20
- 238000010411 cooking Methods 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241001537207 Flammulina Species 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 13
- 235000015076 Shorea robusta Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the zymolysis chicken cooking bag of a kind of sticky rice wine local flavor, be made up of following raw material: Carnis Gallus domesticus 200 210, sticky rice wine 23 26, Flammulina velutiper (Fr.) Sing 30 33, Semen arachidis hypogaeae 22 25, Stigma Maydis 23, lactic acid bacteria, flavouring agent, soybean oil and water are appropriate.The present invention arranges bag abundant processing raw material, and major ingredient Carnis Gallus domesticus is being pickled and beans reasonably combined with the multiple auxiliary materials such as sticky rice wine, Flammulina velutiper (Fr.) Sing stir-fry processing after lactate fermentation, contained nutritious, not only improves mouthfeel, and improves nutritive value, edible nourishing, health, convenience.
Description
Technical field
The present invention relates to fast food and technology field thereof, the zymolysis chicken of a kind of sticky rice wine local flavor
Cooking bag and preparation method thereof.
Background technology
Recently as the raising of people's living standard, the quickening of work rhythm and developing rapidly of tourist industry, fast canteen
Product conditioningization has been increasingly becoming the focus of the market demand, and consumer has safety, nutrition, health, convenient conditioning-type to various
The demand of fast food is more and more higher.Cooking bag either the dispensing of food, preserve, the aspect such as management is all than traditional scene
Processing more can effectively reduce cost.Conditioning food is more dull in the market, is difficult to meet consumer demand.Therefore,
Exploitation meets the new-type dish product of people's demand, and all good conditioning food of exploitation color, matter is necessary, and it is permissible
Substitute prior restaurant, there is balanced in nutrition, excellent flavor, safety and sanitation, the dish or food of convenient and swift characteristic.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that the zymolysis chicken cooking bag of a kind of sticky rice wine local flavor and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
The zymolysis chicken cooking bag of a kind of sticky rice wine local flavor, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, sticky rice wine 23-26, Flammulina velutiper (Fr.) Sing 30-33, Semen arachidis hypogaeae 22-25, Stigma Maydis 2-3, lactic acid bacteria, flavouring agent,
Soybean oil and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
The preparation method of the zymolysis chicken cooking bag of described a kind of sticky rice wine local flavor, it is characterised in that include following
Step:
(1) 10-12 times of water water of Stigma Maydis is carried, filter to obtain extracting solution, extracting solution is heated concentration and makes concentrated solution, concentrated solution
With sticky rice wine mixing and stirring；
(2) Flammulina velutiper (Fr.) Sing is soaked in boiling water boiling hot 7-9 minute, natural cooling after taking-up, then be cut into small pieces together with Semen arachidis hypogaeae；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Advantages of the present invention:
Step 3 of the present invention to Carnis Gallus domesticus pretreatment, first rinses 3-4 time in clear water, remove affect the water-solubility protein of product quality,
Blood stains, enzyme etc., place in the mixed solution being made up of black tea and sodium chloride immersed with removing meat fishy smell, be of value to the food of Carnis Gallus domesticus
Use taste；
Carnis Gallus domesticus is first pickled again through lactic acid bacteria fermentation by step 4, can quickly improve fermentation time, and ferment tasty more preferably, formed
The nutrition of a kind of existing Carnis Gallus domesticus, has again the Carnis Gallus domesticus of the local flavor of fermentation lactic acid, in good taste；In steps of 5 beans fry after its color,
Perfume, taste, matter are all good, can promote the lifting of overall cooking taste.
The present invention arranges bag abundant processing raw material, major ingredient Carnis Gallus domesticus pickle and after lactate fermentation with sticky rice wine, Flammulina velutiper (Fr.) Sing etc.
Processing fried by the reasonably combined beans of multiple auxiliary materials, contained nutritious, not only improves mouthfeel, and improves nutritive value, edible battalion
Foster, health, convenience.
Detailed description of the invention
The zymolysis chicken cooking bag of a kind of sticky rice wine local flavor, is made up of following raw material:
Carnis Gallus domesticus 200-210, sticky rice wine 23-26, Flammulina velutiper (Fr.) Sing 30-33, Semen arachidis hypogaeae 22-25, Stigma Maydis 2-3, lactic acid bacteria, flavouring agent,
Soybean oil and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
A kind of preparation method of the zymolysis chicken cooking bag of sticky rice wine local flavor, including following step:
(1) 10-12 times of water water of Stigma Maydis is carried, filter to obtain extracting solution, extracting solution is heated concentration and makes concentrated solution, concentrated solution
With sticky rice wine mixing and stirring；
(2) Flammulina velutiper (Fr.) Sing is soaked in boiling water boiling hot 7-9 minute, natural cooling after taking-up, then be cut into small pieces together with Semen arachidis hypogaeae；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Claims (2)
1. the zymolysis chicken cooking bag of a sticky rice wine local flavor, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, sticky rice wine 23-26, Flammulina velutiper (Fr.) Sing 30-33, Semen arachidis hypogaeae 22-25, Stigma Maydis 2-3, lactic acid bacteria, flavouring agent,
Soybean oil and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
The preparation method of the zymolysis chicken cooking bag of a kind of sticky rice wine local flavor, it is characterised in that bag
Include following step:
(1) 10-12 times of water water of Stigma Maydis is carried, filter to obtain extracting solution, extracting solution is heated concentration and makes concentrated solution, concentrated solution
With sticky rice wine mixing and stirring；
(2) Flammulina velutiper (Fr.) Sing is soaked in boiling water boiling hot 7-9 minute, natural cooling after taking-up, then be cut into small pieces together with Semen arachidis hypogaeae；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683091.2A CN106261877A (en) | 2016-08-18 | 2016-08-18 | Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683091.2A CN106261877A (en) | 2016-08-18 | 2016-08-18 | Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261877A true CN106261877A (en) | 2017-01-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610683091.2A Withdrawn CN106261877A (en) | 2016-08-18 | 2016-08-18 | Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106261877A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826024A (en) * | 2019-11-25 | 2021-05-25 | 白象食品股份有限公司 | Wine-flavored instant noodles and preparation method thereof |
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|---|---|---|---|---|
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN104366558A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet with effects of calming nerves and tonifying brain and preparation method thereof |
| CN105192657A (en) * | 2015-11-09 | 2015-12-30 | 渤海大学 | Spicy eggplant seasoning pouch and processing technology thereof |
| CN105249277A (en) * | 2015-11-18 | 2016-01-20 | 合肥杠岗香食品有限公司 | Preserved vegetable chicken dish bag |
-
2016
- 2016-08-18 CN CN201610683091.2A patent/CN106261877A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN104366558A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet with effects of calming nerves and tonifying brain and preparation method thereof |
| CN105192657A (en) * | 2015-11-09 | 2015-12-30 | 渤海大学 | Spicy eggplant seasoning pouch and processing technology thereof |
| CN105249277A (en) * | 2015-11-18 | 2016-01-20 | 合肥杠岗香食品有限公司 | Preserved vegetable chicken dish bag |
Non-Patent Citations (1)
| Title |
|---|
| 苏赵 等: "五香鸡肉干的加工技术研究", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826024A (en) * | 2019-11-25 | 2021-05-25 | 白象食品股份有限公司 | Wine-flavored instant noodles and preparation method thereof |
| CN112826024B (en) * | 2019-11-25 | 2022-10-28 | 白象食品股份有限公司 | Wine-flavored instant noodles and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
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