CN107373410A - Numb pork tripe chicken of a kind of health care fire and preparation method thereof - Google Patents
Numb pork tripe chicken of a kind of health care fire and preparation method thereof Download PDFInfo
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- CN107373410A CN107373410A CN201710721771.3A CN201710721771A CN107373410A CN 107373410 A CN107373410 A CN 107373410A CN 201710721771 A CN201710721771 A CN 201710721771A CN 107373410 A CN107373410 A CN 107373410A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing field, the more particularly to a kind of numb pork tripe chicken of health care fire；Including following raw material by weight：15~30 parts of pork tripe, 30~40 parts of chicken, 5~15 parts of fructus cannabis, 1~5 part of calcium bone, 3~5 parts of pork tripe bacterium, 0.2~1 part of pepper powder, 0.3~1.0 part of rice wine, 0.5~1.5 part of ginger, 0.05~0.2 part of salt, 8~12 parts of health care material, 3~5 parts of flavoring；The fiery numb pork tripe chicken of the present invention; rich in mineral matter and multivitamin; nutrition is comprehensive, balanced, in good taste without specific peculiar smell; price is low; easily be absorbed by the body, be well suited for children and it is weak it is dyspeptic in, it is designed for old people, there is a variety of medical effects and prevention disease, the health-care efficacy of anti-aging; preparation method is simple, easily realizes standardization and large-scale production.
Description
Technical field
The present invention relates to food processing field, more particularly to numb pork tripe chicken of a kind of health care fire and preparation method thereof.
Background technology
Fiery fiber crops (scientific name：Cannabissativa hemp, mountain silk seedling, hemp, flax, wild flax) are called, originate in China and
India, it is a kind of tough, cold-resistant annual herb plant, the wild THC content in Mount Taishan is little, belongs to fibrous type, cloud
The THC content of Nanye life is higher, belongs to medicinal.The numb unique flavor of fire, it is nutritious, and there is prevention disease, delay
The effect of aging.China is the most abundant country of the numb resource of fire, Heilungkiang, Liaoning, Jilin, Sichuan, Gansu, Yunnan, Guangxi,
Zhejiang is distributed, wherein the most famous with Bama of Guangxi.The main component of bar horse fructus cannabis is moisture 3.98%, total reducing sugar
5.10%th, crude fat 48.38%, crude protein 32.20%, crude fibre 5.30%, ash content 5.05%.In addition, it is micro- in fructus cannabis
Secondary element Ca, K, Mg, Mn content are also compared with horn of plenty.Research shows that 89.16% is unrighted acid in fire fiber crops fat, wherein
Polyunsaturated fatty acid accounts for the 75.62% of unrighted acid；, can anti-aging and content of vitamin E is higher.
Chicken contains injection Vitamin B_6 etc., and the content ratio of protein is higher, and species is more, and digestibility is high, it is easy to quilt
Absorption of human body utilizes chicken, plays the role of enhancing muscle power, strengthening body, in addition containing the phosphorus that important function is given birth to human body hair tonic
Lipid, is one of important sources of fat and phosphatide in Chinese's diet structure, the chicken not only low and contained fat of fatty amount
Fat is mostly unrighted acid, is the preferable protein of eak after being ill person in children, the elderly, cardiovascular patient, disease
Food, chicken be also the good source of phosphorus, iron, copper and zinc and rich in vitamin B1, vitamin B6, vitamin A, vitamin D,
The chicken such as vitamin K contain the phospholipid to be played an important role to growth in humans's development, are fat and phosphorus in Chinese's diet structure
One of important sources of fat.Chicken to it is malnutritive, chilly is cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have it is fine
Dietary function.
Pork tripe also known as pig stomach, pork tripe contain protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron etc., have and mend
The effect of deficient, strengthening the spleen and stomach, suitable for qi and blood is deficient, gynecological ailments person eats.
At present, pork tripe chicken is customary in the life of people, and taste differs, and firmly gets people and likes, but cost of manufacture compared with
Height, health-care efficacy unobvious, in order to pursue mouthfeel simply, or even occur adding various chemical reagent.
In view of fire fiber crops, chicken and pork tripe have abundant nutritional ingredient, fiery fiber crops, chicken and pork tripe are mixed one at present
Rise, the preparation for carrying out pork tripe chicken yet there are no research report.
The content of the invention
The present invention is in order to solve the above technical problems, provide numb pork tripe chicken of a kind of health care fire and preparation method thereof.
Realized particular by following technical scheme：
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：15~30 parts of pork tripe, chicken 30~40
Part, 5~15 parts of fructus cannabis, 1~5 part of calcium bone, 3~5 parts of pork tripe bacterium, 0.2~1 part of pepper powder, 0.3~1.0 part of rice wine, ginger
0.5~1.5 part, 0.05~0.2 part of salt, 8~12 parts of health care material, 3~5 parts of flavoring.
Including following raw material by weight：25 parts of pork tripe, 35 parts of chicken, 10 parts of fructus cannabis, 3 parts of calcium bone, pork tripe bacterium 4
Part, 0.5 part of pepper powder, 0.7 part of rice wine, 1 part of ginger, 0.12 part of salt, 10 parts of health care material, 4 parts of flavoring.
Described health care material, it is made up of following raw material by weight：3~5 parts of smilax, 1~2 part of setose thistle, tendril-leaved fritillary bulb
It is female 0.8~1.2 part, 2~4 parts of Morinda officinalis, 1~3 part of the banksia rose, 1.2~1.8 parts of centella, 0.4~0.8 part of barrenwort, Semen Cuscutae
1~2 part.
Described flavoring, it is by 1 by peppermint, lemonlike citrus leaf and Salvia japonica:1:0.3~0.6 mass ratio mixing, is smashed to pieces,
The white wine of 0.3~0.5 times of amount of the mixture quality is added, obtains material 1, then by mass mixings such as orange peel and granatums,
Crush, obtain material 2, material 1 and material 2 are mixed thoroughly.
Described white wine, brewed by single grain, Alcohol degree is 48~52 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated, reheat 45~55min of infusion, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 50~60%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick are separately immersed in the decoction in step (1), soak 1~2h, pull out, with rice
Wine is applied in chick and pork tripe respectively, then chick is inserted in pork tripe, obtains pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, 40~60min of infusion is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
Described supersound process, supersonic frequency are 38~42KHz, and ultrasonic time is 8~12min.
Described immersion, soaking temperature are 40~50 DEG C.
In summary, the beneficial effects of the present invention are：The fiery numb pork tripe chicken of the present invention, rich in mineral matter and a variety of dimension lifes
Element, nutrition comprehensively, it is balanced, in good taste without specific peculiar smell, price is low, is easily absorbed by the body, and is well suited for children and weak
In dyspeptic, it is designed for old people, there is a variety of medical effects and prevention disease, the health-care efficacy of anti-aging, make
Method is simple, easily realizes standardization and large-scale production.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：Pork tripe 15kg, chicken 30kg, fructus cannabis
5kg, calcium bone 1kg, pork tripe bacterium 3kg, pepper powder 0.2kg, rice wine 0.3kg, ginger 0.5kg, salt 0.05kg, health care material 8kg, are adjusted
Taste substance 3kg；Described health care material, it is made up of following raw material by weight：Smilax 3kg, setose thistle 1kg, bulbus fritillariae cirrhosae
0.8kg, Morinda officinalis 2kg, banksia rose 1kg, centella 1.2kg, barrenwort 0.4kg, Semen Cuscutae 1kg；Described flavoring, being will be thin
Lotus, lemonlike citrus leaf and Salvia japonica press 1:1:0.3 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of the mixture quality
The white wine of amount, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly；Institute
The white wine stated, brewed by single grain, Alcohol degree is 48 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated 8min under 38KHz frequency, reheat infusion 45min, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 50%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick be separately immersed in the decoction in step (1), 1~2h is soaked at 40 DEG C,
Pull out, be applied to respectively in chick and pork tripe with rice wine, then chick is inserted in pork tripe, obtain pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, infusion 40min is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
Embodiment 2
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：Pork tripe 30kg, chicken 40kg, fructus cannabis
15kg, calcium bone 5kg, pork tripe bacterium 5kg, pepper powder 1kg, rice wine 1.0kg, ginger 1.5kg, salt 0.2kg, health care material 12kg, are adjusted
Taste substance 5kg；Described health care material, it is made up of following raw material by weight：Smilax 5kg, setose thistle 2kg, bulbus fritillariae cirrhosae
1.2kg, Morinda officinalis 4kg, banksia rose 3kg, centella 1.8kg, barrenwort 0.8kg, Semen Cuscutae 2kg；Described flavoring, being will be thin
Lotus, lemonlike citrus leaf and Salvia japonica press 1:1:0.6 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of the mixture quality
The white wine of amount, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly；Institute
The white wine stated, brewed by single grain, Alcohol degree is 52 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated 12min under 42KHz frequency, reheat infusion 55min, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 60%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick be separately immersed in the decoction in step (1), 1~2h is soaked at 50 DEG C,
Pull out, be applied to respectively in chick and pork tripe with rice wine, then chick is inserted in pork tripe, obtain pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, infusion 60min is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
Embodiment 3
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：Pork tripe 25kg, chicken 35kg, fructus cannabis
10kg, calcium bone 3kg, pork tripe bacterium 4kg, pepper powder 0.5kg, rice wine 0.7kg, ginger 1kg, salt 0.12kg, health care material 10kg, are adjusted
Taste substance 4kg；Described health care material, it is made up of following raw material by weight：Smilax 4kg, setose thistle 1.5kg, bulbus fritillariae cirrhosae
1kg, Morinda officinalis 3kg, banksia rose 2kg, centella 1.5kg, barrenwort 0.6kg, Semen Cuscutae 1.5kg；Described flavoring, being will be thin
Lotus, lemonlike citrus leaf and Salvia japonica press 1:1:0.5 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of the mixture quality
The white wine of amount, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly；Institute
The white wine stated, brewed by single grain, Alcohol degree is 50 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated 10min under 40KHz frequency, reheat infusion 50min, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 55%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick be separately immersed in the decoction in step (1), 1~2h is soaked at 45 DEG C,
Pull out, be applied to respectively in chick and pork tripe with rice wine, then chick is inserted in pork tripe, obtain pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, infusion 50min is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
Embodiment 4
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：Pork tripe 15kg, chicken 40kg, fructus cannabis
5kg, calcium bone 5kg, pork tripe bacterium 3kg, pepper powder 1kg, rice wine 0.3kg, ginger 1.5kg, salt 0.05kg, health care material 12kg, are adjusted
Taste substance 3kg；Described health care material, it is made up of following raw material by weight：Smilax 3kg, setose thistle 2kg, bulbus fritillariae cirrhosae
0.8kg, Morinda officinalis 4kg, banksia rose 1kg, centella 1.8kg, barrenwort 0.4kg, Semen Cuscutae 2kg；Described flavoring, being will be thin
Lotus, lemonlike citrus leaf and Salvia japonica press 1:1:0.3 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of the mixture quality
The white wine of amount, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly；Institute
The white wine stated, brewed by single grain, Alcohol degree is 48 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated 12min under 38KHz frequency, reheat infusion 45min, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 60%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick be separately immersed in the decoction in step (1), 1~2h is soaked at 40 DEG C,
Pull out, be applied to respectively in chick and pork tripe with rice wine, then chick is inserted in pork tripe, obtain pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, infusion 60min is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
Embodiment 5
A kind of numb pork tripe chicken of health care fire, including following raw material by weight：Pork tripe 30kg, chicken 30kg, fructus cannabis
15kg, calcium bone 1kg, pork tripe bacterium 5kg, pepper powder 0.2kg, rice wine 1.0kg, ginger 0.5kg, salt 0.2kg, health care material 8kg, are adjusted
Taste substance 5kg；Described health care material, it is made up of following raw material by weight：Smilax 5kg, setose thistle 1kg, bulbus fritillariae cirrhosae
1.2kg, Morinda officinalis 2kg, banksia rose 3kg, centella 1.2kg, barrenwort 0.8kg, Semen Cuscutae 1kg；Described flavoring, being will be thin
Lotus, lemonlike citrus leaf and Salvia japonica press 1:1:0.6 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of the mixture quality
The white wine of amount, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly；Institute
The white wine stated, brewed by single grain, Alcohol degree is 52 ° of white wine.
The preparation method of the numb pork tripe chicken of the health care fire, comprises the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the crushed material quality
1~2 times of water, be ultrasonically treated 8min under 42KHz frequency, reheat infusion 55min, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 50~60%；
(3) pre-process：Choose health, by the chick of inspection and quarantine, clean after removing internal organ, it is standby, then choose it is fresh,
Pork tripe after meat, clean, pork tripe and chick be separately immersed in the decoction in step (1), 1~2h is soaked at 50 DEG C,
Pull out, be applied to respectively in chick and pork tripe with rice wine, then chick is inserted in pork tripe, obtain pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, the dregs of a decoction and step in step (1)
(3) the decoction mixing after being soaked in, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds fire
Numb juice, infusion 40min is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
1st, the present invention has randomly selected the experimenter of 100 different age groups, the fiery numb pork tripe prepared to the inventive method
Chicken carries out foretasting evaluation, each assessment item with 10 points for full marks, as a result as shown in table 1：
Table 1
| Assessment item | The numb pork tripe chicken of fire |
| Color and luster | 9.3 |
| Hardship sense | 9.4 |
| Mouthfeel | 9.5 |
| Peculiar smell sense | Free from extraneous odour |
| Comprehensive score | 9.4 |
Claims (8)
1. the numb pork tripe chicken of a kind of health care fire, it is characterised in that including following raw material by weight：15~30 parts of pork tripe, chicken
30~40 parts of meat, 5~15 parts of fructus cannabis, 1~5 part of calcium bone, 3~5 parts of pork tripe bacterium, 0.2~1 part of pepper powder, rice wine 0.3~1.0
Part, 0.5~1.5 part of ginger, 0.05~0.2 part of salt, 8~12 parts of health care material, 3~5 parts of flavoring.
2. the numb pork tripe chicken of health care fire as claimed in claim 1, it is characterised in that including following raw material by weight：Pig
25 parts of tripe, 35 parts of chicken, 10 parts of fructus cannabis, 3 parts of calcium bone, 4 parts of pork tripe bacterium, 0.5 part of pepper powder, 0.7 part of rice wine, 1 part of ginger, food
0.12 part of salt, 10 parts of health care material, 4 parts of flavoring.
3. the numb pork tripe chicken of health care as claimed in claim 1 or 2 fire, it is characterised in that described health care material, by it is following by weight
The raw material composition of part meter：3~5 parts of smilax, 1~2 part of setose thistle, 0.8~1.2 part of bulbus fritillariae cirrhosae, 2~4 parts of Morinda officinalis, the banksia rose 1~3
Part, 1.2~1.8 parts of centella, 0.4~0.8 part of barrenwort, 1~2 part of Semen Cuscutae.
4. the numb pork tripe chicken of health care fire as claimed in claim 1, it is characterised in that described flavoring, be by peppermint, lemonlike citrus leaf
1 is pressed with Salvia japonica:1:0.3~0.6 mass ratio mixing, smashs to pieces, adds 0.3~0.5 times of amount of the mixture quality
White wine, obtains material 1, then by mass mixings such as orange peel and granatums, crushes, obtain material 2, and material 1 and material 2 are mixed thoroughly.
5. the numb pork tripe chicken of health care fire as claimed in claim 4, it is characterised in that described white wine, brewed by single grain,
Alcohol degree is 48~52 ° of white wine.
6. the preparation method of the numb pork tripe chicken of health care fire as claimed in claim 1, it is characterised in that comprise the following steps：
(1) health care material is handled：Raw material is weighed by health care material formula, after cleaning respectively, crushes, adds the 1 of the crushed material quality
~2 times of water, it is ultrasonically treated, reheats 45~55min of infusion, filtering, obtain decoction and the dregs of a decoction；
(2) fire fiber crops processing：Fiery fiber crops plus water are beaten into the fiery numb juice that content is 50~60%；
(3) pre-process：Health is chosen, by the chick of inspection and quarantine, is cleaned after removing internal organ, it is standby, then choose fresh, meat
Pork tripe afterwards, clean, pork tripe and chick are separately immersed in the decoction in step (1), soak 1~2h, pull out, with rice wine point
It is not applied in chick and pork tripe, then chick is inserted in pork tripe, obtains pork tripe chicken；
(4) the numb pork tripe chicken of fire is prepared：By calcium bone, pork tripe bacterium, ginger, flavoring, in the dregs of a decoction and step (3) in step (1)
Decoction mixing after immersion, adds water 2~3h of infusion, filters, and obtains stocks, then pork tripe chicken is added in stocks, adds the numb juice of fire
Liquid, 40~60min of infusion is heated, places into pepper powder, salt, produce the numb pork tripe chicken of fire of the invention.
7. the preparation method of the numb pork tripe chicken of health care fire as claimed in claim 6, it is characterised in that described supersound process, ultrasound
Frequency is 38~42KHz, and ultrasonic time is 8~12min.
8. the preparation method of the numb pork tripe chicken of health care fire as claimed in claim 6, it is characterised in that described immersion, soaking temperature
For 40~50 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
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