CN106307145A - Radish nourishing fermented chicken food bag and preparation method thereof - Google Patents
Radish nourishing fermented chicken food bag and preparation method thereof Download PDFInfo
- Publication number
- CN106307145A CN106307145A CN201610683658.6A CN201610683658A CN106307145A CN 106307145 A CN106307145 A CN 106307145A CN 201610683658 A CN201610683658 A CN 201610683658A CN 106307145 A CN106307145 A CN 106307145A
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- CN
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- Prior art keywords
- nourishing
- chicken
- gallus domesticus
- food bag
- carnis gallus
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013305 food Nutrition 0.000 title abstract description 11
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title abstract 5
- 240000001970 Raphanus sativus var. sativus Species 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 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
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 238000010411 cooking Methods 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 235000015076 Shorea robusta Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000011293 Brassica napus Nutrition 0.000 claims description 7
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 7
- 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
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 210000000582 semen Anatomy 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 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
- 206010033546 Pallor Diseases 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
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000002386 leaching 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
- 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
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 abstract 4
- 241000220317 Rosa Species 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 241000270708 Testudinidae Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 240000008100 Brassica rapa Species 0.000 description 5
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 239000002671 adjuvant Substances 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
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a radish nourishing fermented chicken food bag and preparation method thereof. The radish nourishing fermented chicken food bag is prepared from, by weright, 200-210 parts of chicken, 23-26 parts of lotus seed, 30-33 parts of white radish, 3-4 parts of rose, 4-5 parts of tortoise jelly, and an appropriate amount of lactic acid bacteria, seasonings, soybean oil and water. The food bag has rich raw materials, after pickling and lactic acid fermentation, chicken as the main material is combined reasonably with rose, white radish and other accessories for frying with sauces and processing. The food bag contains rich nutrition, not only enhances taste, but also enhances nutritional value, after the long-term consumption, the food bag has nourishing effect, and is nutrient, healthy and convenient.
Description
Technical field
The present invention relates to fast food and technology field thereof, a kind of Radix Raphani nourishing zymolysis chicken 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 a kind of Radix Raphani nourishing zymolysis chicken cooking bag and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Radix Raphani nourishing zymolysis chicken cooking bag, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, Semen Nelumbinis 23-26, white turnip 30-33, Flos Rosae Rugosae 3-4, GUILING GAO 4-5, lactic acid bacteria, flavouring agent, soybean oil
Appropriate with water；
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 described a kind of Radix Raphani nourishing zymolysis chicken cooking bag, it is characterised in that include following step:
(1) by Flos Rosae Rugosae blanching 1-2 minute in 90-92 DEG C of water, then pulverize, then reinstate 6-8 times of water heating with GUILING GAO one
Moderate heat infusion, until enduring；
(2) after being shredded by white turnip, in boiling water, leaching is scalded 3-5 minute together with Semen Nelumbinis, natural cooling after taking-up；
(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 many with Flos Rosae Rugosae, white turnip etc.
Plant the reasonably combined beans of adjuvant and fry processing, contained nutritious, not only improve mouthfeel, and improve nutritive value, be eaten for a long time
There are nourishing effects, edible nourishing, health, convenience.
Detailed description of the invention
A kind of Radix Raphani nourishing zymolysis chicken cooking bag, is made up of following raw material:
Carnis Gallus domesticus 200-210, Semen Nelumbinis 23-26, white turnip 30-33, Flos Rosae Rugosae 3-4, GUILING GAO 4-5, lactic acid bacteria, flavouring agent, soybean oil
Appropriate with water；
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 Radix Raphani nourishing zymolysis chicken cooking bag, including following step:
(1) by Flos Rosae Rugosae blanching 1-2 minute in 90-92 DEG C of water, then pulverize, then reinstate 6-8 times of water heating with GUILING GAO one
Moderate heat infusion, until enduring；
(2) after being shredded by white turnip, in boiling water, leaching is scalded 3-5 minute together with Semen Nelumbinis, natural cooling after taking-up；；
(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. a Radix Raphani nourishing zymolysis chicken cooking bag, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, Semen Nelumbinis 23-26, white turnip 30-33, Flos Rosae Rugosae 3-4, GUILING GAO 4-5, lactic acid bacteria, flavouring agent, soybean oil
Appropriate with water；
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 Radix Raphani nourishing zymolysis chicken cooking bag preparation method, it is characterised in that include with
Under several steps:
(1) by Flos Rosae Rugosae blanching 1-2 minute in 90-92 DEG C of water, then pulverize, then reinstate 6-8 times of water heating with GUILING GAO one
Moderate heat infusion, until enduring；
(2) after being shredded by white turnip, in boiling water, leaching is scalded 3-5 minute together with Semen Nelumbinis, natural cooling after taking-up；
(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 |
|---|---|---|---|
| CN201610683658.6A CN106307145A (en) | 2016-08-18 | 2016-08-18 | Radish nourishing fermented chicken food bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683658.6A CN106307145A (en) | 2016-08-18 | 2016-08-18 | Radish nourishing fermented chicken food bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307145A true CN106307145A (en) | 2017-01-11 |
Family
ID=57743404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610683658.6A Withdrawn CN106307145A (en) | 2016-08-18 | 2016-08-18 | Radish nourishing fermented chicken food bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307145A (en) |
Citations (2)
| 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 |
| 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 CN201610683658.6A patent/CN106307145A/en not_active Withdrawn
Patent Citations (2)
| 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 |
| 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》 * |
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Application publication date: 20170111 |
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