CN107048226A - A kind of loguat leaf clearing lung-heat chicken meat sausage and preparation method thereof - Google Patents
A kind of loguat leaf clearing lung-heat chicken meat sausage and preparation method thereof Download PDFInfo
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- CN107048226A CN107048226A CN201611153660.9A CN201611153660A CN107048226A CN 107048226 A CN107048226 A CN 107048226A CN 201611153660 A CN201611153660 A CN 201611153660A CN 107048226 A CN107048226 A CN 107048226A
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- chicken
- loguat leaf
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- water
- sausage
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 39
- 235000013580 sausages Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 241001093951 Ailanthus altissima Species 0.000 claims abstract description 9
- 241000195955 Equisetum hyemale Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001556 precipitation Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 6
- 238000000703 high-speed centrifugation Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000007853 buffer solution Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 244000061508 Eriobotrya japonica Species 0.000 claims description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000004087 circulation Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000003462 vein Anatomy 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 discloses a kind of loguat leaf clearing lung-heat chicken meat sausage, it is made from the following raw materials in parts by weight:Malt 78, agaric 13 14, HUASHENGLU 17 18, can syrup 58, Ailanthus altissima flower 2.3 2.8, ramose scouring rush herb 2.5 3, loguat leaf 1.9 2.7, 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, also eats medicinal material added with Ailanthus altissima flower, ramose scouring rush herb, loguat leaf etc., and richness has given the health-care efficacy that promoting qi circulation and relieving pain of the present invention, removing heat from the lung to relieve cough and stomach quench the thirst.
Description
Technical field
The present invention relates to chicken products field, more particularly to a kind of loguat leaf clearing lung-heat 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 market species 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 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 that there is provided a kind of loguat leaf clearing lung-heat chicken meat sausage and its preparation in order to make up the defect of prior art
Method.
The present invention is achieved by the following technical solutions：
A kind of loguat leaf clearing lung-heat chicken meat sausage, is made from the following raw materials in parts by weight：
Malt 7-8, agaric 13-14, HUASHENGLU 17-18, can syrup 5-8, Ailanthus altissima flower 2.3-2.8, ramose scouring rush herb 2.5-3, loquat
Leaf 1.9-2.7, chicken 70-80, shrimp 15-16,0.08-0.09mol/L NaCl solution 10-12, monosodium glutamate 3-4, salt 7-8, zanthoxylum powder
2-3, 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 described loguat leaf clearing lung-heat chicken meat sausage, comprises the following steps：
（1）By Ailanthus altissima flower, ramose scouring rush herb, loguat leaf with after the 6-9 times of flooding measured, concoction is filtered to obtain, then it is spray-dried, obtain
Traditional Chinese medicine powder；
（2）Chicken is taken, 1-2min is rinsed in the clear water for being soaked in 30-35 DEG C or so, is then drained away the water, chicken slice is used
Rolling pin is beaten to soft, is placed in rubbing in meat grinder, is added monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce,
Pickled after stirring 5-6 hours, the chicken that must have been pickled；
（3）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 protein extract of 2-3 times of volume of precipitation
And 0.08mol/L NaCl solution, 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 4500-5000 r/min rotating speeds, obtain precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added
The 6-7% of content sodium tripolyphosphate, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, autoclave is re-fed into
In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min；
（5）Agaric is placed in HUASHENGLU after cleaning and is soaked, and is placed in after 2-3 hours in serum pressing machine and converts 3-4 times of water, and slurry, filter are squeezed in mixing
Slurries are obtained, agaric pulp is obtained；
（6）Take can syrup to be mixed into pot with malt, then convert 2-3 times of water mixing and decoct 15-20 minutes, filter out material in pot, will
Leftover materials dry in the air cool stand-by；
（7）Each material of the chicken pickled and above-mentioned steps and remaining each material are well mixed, sausage filling is obtained；
（8）The sausage fillings mixed thoroughly is arranged into boiling, baking, vacuum packaging in gas and water through bowel lavage, produced.
A kind of preparation method of loguat leaf clearing lung-heat chicken meat sausage, described protein extract by following each concentration raw material group
Into：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 to influence the texture, water-retaining property, sense organ of meat products special
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, the mouthfeel of chicken meat sausage can effectively be enriched by being then added in chicken meat sausage, and application prospect is extensive；
Mild and mellow, rich in taste of the invention, also eats medicinal material added with Ailanthus altissima flower, ramose scouring rush herb, loguat leaf etc., and richness has given the present invention
The health-care efficacy that promoting qi circulation and relieving pain, removing heat from the lung to relieve cough and stomach quench the thirst.
Embodiment
A kind of loguat leaf clearing lung-heat chicken meat sausage, is made from the following raw materials in parts by weight：
Malt 8, agaric 13, HUASHENGLU 17, can syrup 8, Ailanthus altissima flower 2.8, ramose scouring rush herb 3, loguat leaf 2.7, chicken 80, shrimp 16,
0.09mol/L NaCl solutions 12, monosodium glutamate 4, salt 7, zanthoxylum powder 3, five-spice powder 4, pepper powder 4, dark soy sauce 4, sodium tripolyphosphate, albumen
Extract solution, appropriate vinegar.
A kind of preparation method of described loguat leaf clearing lung-heat chicken meat sausage, comprises the following steps：
（1）After flooding by Ailanthus altissima flower, ramose scouring rush herb, loguat leaf with 9 times of amounts, concoction is filtered to obtain, then it is spray-dried, in obtaining
Medicinal powder；
（2）Chicken is taken, 2min is rinsed in the clear water for being soaked in 35 DEG C or so, is then drained away the water, by chicken slice, rolling pin is used
Beat to soft, be placed in rubbing 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 have been pickled；
（3）Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 4 times of volumes of shrimp 2 minutes, then is placed in 4 DEG C, 4800r/
High speed centrifugation 10min under min rotating speeds, abandons supernatant, adds the protein extract and 0.08mol/L NaCl of 3 times of volumes of precipitation
Solution, high-speed homogenization 30s adds vinegar, pH is to 6.5 for regulation, then be placed in 3 DEG C, high speed centrifugation 15 under 5000 r/min rotating speeds
Min, abandons supernatant, obtains precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 250 times of distilled water of its weight, fribrillin content is added
7% sodium tripolyphosphate, stir, heat 2h in 35 DEG C of water-baths, be re-fed into autoclave, 25 DEG C of temperature,
Under the MPa environment of pressure 400, the min of pressurize 15；
（5）Agaric is placed in HUASHENGLU after cleaning and is soaked, and is placed in after 3 hours in serum pressing machine and converts 4 times of water, and slurry is squeezed in mixing, and filtering to starch
Liquid, obtains agaric pulp；
（6）Take can syrup to be mixed into pot with malt, then convert 3 times of water mixing and decoct 20 minutes, material in pot is filtered out, by residue
Material dries in the air cool stand-by；
（7）Each material of the chicken pickled and above-mentioned steps and remaining each material are well mixed, sausage filling is obtained；
（8）The sausage fillings mixed thoroughly is arranged into boiling, baking, vacuum packaging in gas and water through bowel lavage, produced.
A kind of preparation method of loguat leaf clearing lung-heat chicken meat sausage, described protein extract by following each concentration raw material group
Into：0.2mol/L NaCl, 0.002mol/L MgCl, 0.0015mol/L EDTA, 0.12mol/LNaH2PO4 buffer solutions.
Claims (3)
1. a kind of loguat leaf clearing lung-heat chicken meat sausage, it is characterised in that be made from the following raw materials in parts by weight：
Malt 7-8, agaric 13-14, HUASHENGLU 17-18, can syrup 5-8, Ailanthus altissima flower 2.3-2.8, ramose scouring rush herb 2.5-3, loquat
Leaf 1.9-2.7, chicken 70-80, shrimp 15-16,0.08-0.09mol/L NaCl solution 10-12, monosodium glutamate 3-4, salt 7-8, zanthoxylum powder
2-3, five-spice powder 3-4, pepper powder 2-4, dark soy sauce 3-4, sodium tripolyphosphate, protein extract, appropriate vinegar.
2. a kind of preparation method of loguat leaf clearing lung-heat chicken meat sausage as claimed in claim 1, it is characterised in that comprise the following steps：
（1）By Ailanthus altissima flower, ramose scouring rush herb, loguat leaf with after the 6-9 times of flooding measured, concoction is filtered to obtain, then it is spray-dried, obtain
Traditional Chinese medicine powder；
（2）Chicken is taken, 1-2min is rinsed in the clear water for being soaked in 30-35 DEG C or so, is then drained away the water, chicken slice is used
Rolling pin is beaten to soft, is placed in rubbing in meat grinder, is added monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce,
Pickled after stirring 5-6 hours, the chicken that must have been pickled；
（3）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 protein extract of 2-3 times of volume of precipitation
And 0.08mol/L NaCl solution, 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 4500-5000 r/min rotating speeds, obtain precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added
The 6-7% of content sodium tripolyphosphate, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, autoclave is re-fed into
In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min；
（5）Agaric is placed in HUASHENGLU after cleaning and is soaked, and is placed in after 2-3 hours in serum pressing machine and converts 3-4 times of water, and slurry, filter are squeezed in mixing
Slurries are obtained, agaric pulp is obtained；
（6）Take can syrup to be mixed into pot with malt, then convert 2-3 times of water mixing and decoct 15-20 minutes, filter out material in pot, will
Leftover materials dry in the air cool stand-by；
（7）Each material of the chicken pickled and above-mentioned steps and remaining each material are well mixed, sausage filling is obtained；
（8）The sausage fillings mixed thoroughly is arranged into boiling, baking, vacuum packaging in gas and water through bowel lavage, produced.
3. a kind of preparation method of loguat leaf clearing lung-heat chicken meat sausage as described in claim 1,2, it is characterised in that：Described albumen
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153660.9A CN107048226A (en) | 2016-12-14 | 2016-12-14 | A kind of loguat leaf clearing lung-heat chicken meat sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153660.9A CN107048226A (en) | 2016-12-14 | 2016-12-14 | A kind of loguat leaf clearing lung-heat chicken meat sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048226A true CN107048226A (en) | 2017-08-18 |
Family
ID=59618588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611153660.9A Withdrawn CN107048226A (en) | 2016-12-14 | 2016-12-14 | A kind of loguat leaf clearing lung-heat chicken meat sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107048226A (en) |
Citations (2)
| 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 circulation-invigorating and face-nourishing aroma date piece-containing beef ball and production method thereof |
-
2016
- 2016-12-14 CN CN201611153660.9A patent/CN107048226A/en not_active Withdrawn
Patent Citations (2)
| 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 circulation-invigorating and face-nourishing aroma date piece-containing beef ball and production method thereof |
Non-Patent Citations (1)
| 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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Application publication date: 20170818 |