CN106722315A - A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and preparation method thereof - Google Patents

A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and preparation method thereof Download PDF

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Publication number
CN106722315A
CN106722315A CN201611152285.6A CN201611152285A CN106722315A CN 106722315 A CN106722315 A CN 106722315A CN 201611152285 A CN201611152285 A CN 201611152285A CN 106722315 A CN106722315 A CN 106722315A
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chicken
liver
butterflybush flower
powder
meat
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CN201611152285.6A
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Chinese (zh)
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胡自勇
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Individual
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage, it is made from the following raw materials in parts by weight:Pork liver 10 12, glycan 16 17, pumpkin 18 20, chicken bone 10 13, coconut meat 46, Flos Papaveris rhoeadis 2 2.3, dalbergia wood 23, butterflybush flower 3 3.5, chicken 70 80, shrimp 15 16,0.08 0.09mol/L NaCl solutions 10 12, monosodium glutamate 34, salt 78, zanthoxylum powder 23, five-spice powder 34, pepper powder 24, dark soy sauce 34, sodium tripolyphosphate, protein extract, appropriate vinegar.Mild and mellow, rich in taste of the invention, is also added with the food medicinal material such as Flos Papaveris rhoeadis, dalbergia wood, butterflybush flower, and richness has given heat-clearing nourishing the liver of the present invention, improving eyesight, the health-care efficacy of the promoting flow of qi and blood circulation.

Description

A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and preparation method thereof
Technical field
The present invention relates to chicken products field, more particularly to a kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and preparation method thereof.
Background technology
The content of protein is higher in chicken, easy to digest, and chicken has to diseases such as malnutrition, cold, the weak fatigues of chilly Good dietary function.The traditional Chinese medical science thinks that chicken has functions that middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.And The materials such as nutritious fresh vegetables, dietary fiber, albumen will be added in chicken just can more make its nutritional ingredient high, but simultaneously It is very delicious, send crisp tasty and refreshing.With the improvement of people's living condition, the place of chicken and its cooking product beyond dining table is more and more normal See, but occur from the species of in the market seldom, however as the improvement of people's living standards, the single instant meat of in the market Product can not meet the life requirement of people, and mouthfeel is general, and nutrition is also single, how to obtain high nutrition and with certain Health care high-end chicken meat product turn into theme.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and its Preparation method.
The present invention is achieved by the following technical solutions:
A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage, is made from the following raw materials in parts by weight:
Pork liver 10-12, glycan 16-17, pumpkin 18-20, chicken bone 10-13, coconut meat 4-6, Flos Papaveris rhoeadis 2-2.3, dalbergia wood 2-3, close illiteracy Flower 3-3.5, chicken 70-80, shrimp 15-16,0.08-0.09mol/L NaCl solution 10-12, monosodium glutamate 3-4, salt 7-8, zanthoxylum powder 2- 3rd, five-spice powder 3-4, pepper powder 2-4, dark soy sauce 3-4, sodium tripolyphosphate, protein extract, appropriate vinegar.
A kind of preparation method of butterflybush flower chicken bone nourishing the liver chicken meat sausage, comprises the following steps:
(1)By Flos Papaveris rhoeadis, dalbergia wood, butterflybush flower with after the 7-9 times of flooding measured, filter obtains Chinese medicine juice;Take glycan and squeeze slurry, filter Slurries, gained glycan slurry is boiled, and takes pork liver cleaning and chopping, is placed in strainer, will boil glycan slurry pours pouring on pork liver 2-3 times;
(2)After above-mentioned steps gained pork liver is drained, drying milling is mixed with chicken bone, obtain help powder;Take pumpkin impurity elimination, stripping and slicing After be placed on steamer, stifling 20-22 minute with Chinese medicine juice water proof, obtain pumpkin in pot, mix with coconut meat and be placed in mixer and stir Into pasty state, fragrant paste is obtained;
(3)Chicken is taken, is soaked in 30-35 DEG C or so of clear water and is rinsed 1-2min, then drained away the water, chicken slice is used Rolling pin is beaten to soft, is placed in being rubbed in meat grinder, adds monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce, Pickled after stirring 5-6 hours, the chicken that must be pickled;
(4)Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 3-4 times of volume of shrimp 1-2 minutes, then be placed in 3-4 DEG C, High speed centrifugation 10-15 min under 4800-5000 r/min rotating speeds, abandon supernatant, add the 2-3 times of protein extract of volume of precipitation And 0.08mol/L NaCl solutions, high-speed homogenization 25-30s, add vinegar, regulation pH to 6.25-6.5, then be placed in 2-3 DEG C, High speed centrifugation 10-15 min, abandon supernatant under 4500-5000r/min rotating speeds, obtain precipitation fribrillin;
(5)Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added The sodium tripolyphosphate of the 6-7% of content, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, is re-fed into autoclave In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min;
(6)The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, obtains sausage filling;
(7)The sausage fillings that will be mixed thoroughly is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
A kind of preparation method of butterflybush flower chicken bone nourishing the liver chicken meat sausage, described protein extract by following each concentration raw material Composition:0.1-0.2mol/L NaCl、0.002-0.003mol/L MgCl、0.001-0.0015mol/L EDTA、0.1- 0.12mol/LNaH2PO4 buffer solutions.
It is an advantage of the invention that:The gel characteristic of fribrillin is texture, water-retaining property, the sense organ spy for influenceing meat products Property and emulsibility key factor, it is good solidifying that super-pressure of the present invention collaboration phosphate can promote fribrillin to be formed Glue, is then added in chicken meat sausage effectively enrich the mouthfeel of chicken meat sausage, and application prospect is extensive;
Mild and mellow, rich in taste of the invention, is also added with the food medicinal material such as Flos Papaveris rhoeadis, dalbergia wood, butterflybush flower, and richness has been given of the invention clear Hot nourishing the liver, improving eyesight, the health-care efficacy of the promoting flow of qi and blood circulation.
Specific embodiment
A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage, is made from the following raw materials in parts by weight:
Pork liver 10, glycan 16, pumpkin 18, chicken bone 10, coconut meat 4, Flos Papaveris rhoeadis 2.3, dalbergia wood 3, butterflybush flower 3.5, chicken 80, shrimp 15, 0.08mol/L NaCl solutions 12, monosodium glutamate 3, salt 7, zanthoxylum powder 2, five-spice powder 3, pepper powder 2, dark soy sauce 4, sodium tripolyphosphate, albumen Extract solution, appropriate vinegar.
A kind of preparation method of butterflybush flower chicken bone nourishing the liver chicken meat sausage, comprises the following steps:
(1)By Flos Papaveris rhoeadis, dalbergia wood, butterflybush flower with 9 times amount floodings after, filter obtain Chinese medicine juice;Take glycan and squeeze slurry, filtering to starch Liquid, gained glycan slurry is boiled, and takes pork liver cleaning and chopping, is placed in strainer, will boil glycan slurry pours pouring on pork liver 3 Time;
(2)After above-mentioned steps gained pork liver is drained, drying milling is mixed with chicken bone, obtain help powder;Take pumpkin impurity elimination, stripping and slicing After be placed on steamer, stifling 22 minutes with Chinese medicine juice water proof, obtain pumpkin in pot, mix with coconut meat and be placed in mixer and stir into paste Shape, obtains fragrant paste;
(3)Chicken is taken, is soaked in 35 DEG C or so of clear water and is rinsed 2min, then drained away the water, by chicken slice, use rolling pin Beat to soft, be placed in being rubbed in meat grinder, add monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce, stirring is equal Pickled after even 5 hours, the chicken that must be pickled;
(4)Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 4 times of volumes of shrimp 1 minute, then is placed in 4 DEG C, 4800r/ The min of high speed centrifugation 15 under min rotating speeds, abandons supernatant, adds precipitation 2 times of protein extracts and 0.08mol/L of volume NaCl solution, high-speed homogenization 30s adds vinegar, and pH is to 6.5 for regulation, then be placed in 3 DEG C, high speed centrifugation 15 under 5000r/min rotating speeds Min, abandons supernatant, obtains precipitation fribrillin;
(5)Above-mentioned precipitation fribrillin is added in 250 times of distilled water of its weight, fribrillin content is added 7% sodium tripolyphosphate, stir, 2 h are heated in 35 DEG C of water-baths, be re-fed into autoclave, in temperature 20 DEG C, under the MPa environment of pressure 400, the min of pressurize 15;
(6)The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, obtains sausage filling;
(7)The sausage fillings that will be mixed thoroughly is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
A kind of preparation method of butterflybush flower chicken bone nourishing the liver chicken meat sausage, described protein extract by following each concentration raw material Composition:0.2mol/L NaCl, 0.003mol/L MgCl, 0.001mol/L EDTA, 0.12mol/LNaH2PO4 buffer solutions.

Claims (3)

1. a kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage, it is characterised in that be made from the following raw materials in parts by weight:Pork liver 10-12, perfume (or spice) Taro 16-17, pumpkin 18-20, chicken bone 10-13, coconut meat 4-6, Flos Papaveris rhoeadis 2-2.3, dalbergia wood 2-3, butterflybush flower 3-3.5, chicken 70- 80th, shrimp 15-16,0.08-0.09mol/L NaCl solutions 10-12, monosodium glutamate 3-4, salt 7-8, zanthoxylum powder 2-3, five-spice powder 3-4, Hu Green pepper powder 2-4, dark soy sauce 3-4, sodium tripolyphosphate, protein extract, appropriate vinegar.
2. a kind of preparation method of butterflybush flower chicken bone nourishing the liver chicken meat sausage as claimed in claim 1, it is characterised in that including following Step:
(1)By Flos Papaveris rhoeadis, dalbergia wood, butterflybush flower with after the 7-9 times of flooding measured, filter obtains Chinese medicine juice;Take glycan and squeeze slurry, filter Slurries, gained glycan slurry is boiled, and takes pork liver cleaning and chopping, is placed in strainer, will boil glycan slurry pours pouring on pork liver 2-3 times;
(2)After above-mentioned steps gained pork liver is drained, drying milling is mixed with chicken bone, obtain help powder;Take pumpkin impurity elimination, stripping and slicing After be placed on steamer, stifling 20-22 minute with Chinese medicine juice water proof, obtain pumpkin in pot, mix with coconut meat and be placed in mixer and stir Into pasty state, fragrant paste is obtained;
(3)Chicken is taken, is soaked in 30-35 DEG C or so of clear water and is rinsed 1-2min, then drained away the water, chicken slice is used Rolling pin is beaten to soft, is placed in being rubbed in meat grinder, adds monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce, Pickled after stirring 5-6 hours, the chicken that must be pickled;
(4)Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 3-4 times of volume of shrimp 1-2 minutes, then be placed in 3-4 DEG C, High speed centrifugation 10-15 min under 4800-5000 r/min rotating speeds, abandon supernatant, add the 2-3 times of protein extract of volume of precipitation And 0.08mol/L NaCl solutions, high-speed homogenization 25-30s, add vinegar, regulation pH to 6.25-6.5, then be placed in 2-3 DEG C, High speed centrifugation 10-15 min, abandon supernatant under 4500-5000r/min rotating speeds, obtain precipitation fribrillin;
(5)Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added The sodium tripolyphosphate of the 6-7% of content, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, is re-fed into autoclave In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min;
(6)The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, obtains sausage filling;
(7)The sausage fillings that will be mixed thoroughly is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
3. the preparation method of a kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage as described in right wants 1,2, it is characterised in that:Described egg White extract solution is made up of the raw material of following each concentration:0.1-0.2mol/L NaCl、0.002-0.003mol/L MgCl、0.001- 0.0015mol/L EDTA, 0.1-0.12mol/LNaH2PO4 buffer solutions.
CN201611152285.6A 2016-12-14 2016-12-14 A kind of butterflybush flower chicken bone nourishing the liver chicken meat sausage and preparation method thereof Withdrawn CN106722315A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689638A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hericium erinaceus-grain chicken sausage
CN105901539A (en) * 2016-04-22 2016-08-31 马钢集团力生有限责任公司宾馆 Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689638A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hericium erinaceus-grain chicken sausage
CN105901539A (en) * 2016-04-22 2016-08-31 马钢集团力生有限责任公司宾馆 Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王诗萌,等: ""超高压协同磷酸盐对虾蛄中肌原纤维蛋白凝胶特性的影响"", 《食品工业科技》 *

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