CN108157831A - A kind of manufacture craft of steamed mushroom chicken - Google Patents
A kind of manufacture craft of steamed mushroom chicken Download PDFInfo
- Publication number
- CN108157831A CN108157831A CN201810017229.4A CN201810017229A CN108157831A CN 108157831 A CN108157831 A CN 108157831A CN 201810017229 A CN201810017229 A CN 201810017229A CN 108157831 A CN108157831 A CN 108157831A
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- CN
- China
- Prior art keywords
- mushroom
- chicken
- steamed
- parts
- soup stock
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
The invention discloses a kind of manufacture crafts of steamed mushroom chicken, include the following steps：Major ingredient, preliminary working are selected, marinated soup stock is adjusted, pickles, put auxiliary material, boiling, processing mushroom, stripping and slicing, packaging sterilizing, rinse, select, drying.Mushroom chicken produced by the present invention maximizes nutrition to retain, and chicken and mushroom collocation have high protein, the characteristics of low fat, fine and tender taste, flavour is delicious, mushroom not only carry it is fresh, the effect of also filling blood.Technology is steamed using advanced water proof, the nutrition in chicken and mushroom is concentrated, convenient for high temperature sterilization after vacuum packaging, in the case where being not added with any preservative, room temperature preserves 6 months, concentration packet facilitates circulation sale, reduces transportation cost and breakage rate, improves the market competitiveness and cost performance.
Description
Technical field
The present invention relates to meat product processing technology field, the manufacture craft of specifically a kind of steamed mushroom chicken.
Background technology
Chicken is a kind of poultry, is a kind of food materials common on our daily dining tables, and because of its delicious flavour and nutritive value is high,
So it is welcome by many persons sponging on an aristocrat.There are many kinds of the ways of chicken, such as braises in soy sauce, Baoshang, stew in soy sauce, steams in clear soup.Wherein steamed technique
The business of food can preferably be kept to be worth not to be lost in.
Mushroom is the fructification of Hei San sections plant Agaricus Campestris.Chinese most areas are distributed, wild or cultivation.Spring and summer
Autumn harvests, and removes soil, cleans using fresh herb or dries use.Its is sweet in flavor to be slightly cold, and invigorates the spleen and benefits qi, moistening dryness and resolving phlegm.Containing protein, fat
Fat, carbohydrate, crude fibre, sodium, potassium, calcium, phosphorus, iron, copper, zinc, manganese, fluorine, polysaccharide, folic acid, niacin, carrotene, vitamin
B1.B2.B6.C, E, K, biotin, containing a variety of amino acid such as alanine, glutamic acid.
It is the way just having since ancient times that mushroom and chicken collocation, which are eaten, in Qianrong, Guangxi, the Emperor Xuantong, the also kind auspiciousness food for the emperor
There is " mushroom fertilizer chicken " this course on list.Taste is more delicious after its culinary art of arranging in pairs or groups, and business value is high.But traditional way is
It now cooks and now eats, it can not be as vacuum-packed food circulation sale.Because the food that traditional steamed technique makes is steamed because of it
Excess moisture in food materials afterwards is not easy to be vacuum-packed, and taste is also without just steamed delicious after vacuum packaging.
Invention content
The purpose of the present invention is to provide a kind of manufacture craft of steamed mushroom chicken, to solve the steamed technique making of tradition
Chicken single taste maximum can not keep its business value and be not easy to the problem of vacuum packaging is as circulation sale.
To achieve the above object, the present invention provides the processing step of following technical solution：
(1) major ingredient is selected：Choose 50-100 parts of the band egg old hen of 1 year or more, fresh mushroom (mushroom, crab flavour mushroom, Pleurotus eryngii)
10-20 parts；
(2) preliminary working：Freshly-slaughtered poultry slaughters rear preliminary working and handles internal organ fine, soft fur well；
(3) marinated soup stock is adjusted：25-50 parts of purified water is boiled to add in 2-5 parts of salt seasonings, treats water cooling to less than 40 DEG C additions
1-2 portions of cooking wine, 0.5-1 portions of ginger, 0.7-1.5 portions of onion parts, it is spare that 0.2-0.5 portions of Chinese prickly ashes make marinated soup stock；
(4) it pickles：Clean old hen, which is put into, after the soup stock of modulation is cooled down pickles 6-8 hour；
(5) auxiliary material is put：It chooses clean gingko and 0.5-1 parts of spice is inserted in chicken tripe；
(6) boiling：The old hen pickled is put into steaming vehicle, it is small to steam 95 DEG C of -100 DEG C of high temperature steamings 1 of technique using water proof
When 5 minutes；
(7) mushroom is handled：Mire water is for use after new fresh mushroom is cut the base of a fruit；
(8) stripping and slicing：Old hen after will be steamed is put into the fritter that 3*3cm is cut into dicer, mixes mushroom；
(9) packaging sterilizing：Chicken nugget and mushroom are attached in aluminium foil temperature bag and carry out 121 DEG C of sterilizations；
(10) it rinses：Remaining grease is cleaned up by drum washing machine on sack when packaging is sterilized；
(11) it selects：By bubble machine in sterilization bone puncture sack the substandard products of gas leakage caused to choose；
(12) it dries：Wind turbine hot wind crawler type is dried；
(13) finished product：Outer packing is finished product.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention steams technology using advanced water proof, convenient for height
It is vacuum-packed after pressure sterilization, maximizes nutrition and retain, chicken and mushroom collocation have high protein, low fat, fine and tender taste, flavour
The characteristics of delicious, mushroom not only carry it is fresh, the effect of also filling blood.
Specific embodiment
Technical scheme of the present invention is described in more detail With reference to embodiment.
Embodiment 1
A kind of manufacture craft of steamed mushroom chicken, its step are as follows：
(1) major ingredient is selected：Choose 50 parts of the band egg old hen of 1 year or more, fresh mushroom (mushroom, crab flavour mushroom, Pleurotus eryngii) 10
Part；
(2) preliminary working：Freshly-slaughtered poultry slaughters rear preliminary working and handles internal organ fine, soft fur well；
(3) marinated soup stock is adjusted：25 parts of purified water is boiled to add in 2 parts of salt seasonings, treats that water cooling adds in 1 part of material to less than 40 DEG C
Wine, 0.5 portion of ginger, 0.7 portion of onion parts, it is spare that 0.2 portion of Chinese prickly ash makes marinated soup stock；
(4) it pickles：Clean old hen, which is put into, after the soup stock of modulation is cooled down pickles 6 hours；
(5) auxiliary material is put：It chooses clean gingko and 0.5 part of spice is inserted in chicken tripe；
(6) boiling：The old hen pickled is put into steaming vehicle, 95 DEG C of technique, 5 points of high temperature steaming 1 hour is steamed using water proof
Clock；
(7) mushroom is handled：Mire water is for use after new fresh mushroom is cut the base of a fruit；
(8) stripping and slicing：Old hen after will be steamed is put into the fritter that 3*3cm is cut into dicer, mixes mushroom；
(9) packaging sterilizing：Chicken nugget and mushroom are attached in aluminium foil temperature bag and carry out 121 DEG C of sterilizations；
(10) it rinses：Remaining grease is cleaned up by drum washing machine on sack when packaging is sterilized；
(11) it selects：By bubble machine in sterilization bone puncture sack the substandard products of gas leakage caused to choose；
(12) it dries：Wind turbine hot wind crawler type is dried；
(13) finished product：Outer packing is finished product.
Embodiment 2
A kind of manufacture craft of steamed mushroom chicken, its step are as follows：
(1) major ingredient is selected：Choose 75 parts of the band egg old hen of 1 year or more, fresh mushroom (mushroom, crab flavour mushroom, Pleurotus eryngii) 15
Part；
(2) preliminary working：Freshly-slaughtered poultry slaughters rear preliminary working and handles internal organ fine, soft fur well；
(3) marinated soup stock is adjusted：35 parts of purified water is boiled to add in 3.5 parts of salt seasonings, treats that water cooling adds in 1.5 to less than 40 DEG C
Part cooking wine, 0.7 portion of ginger, 1 portion of onion parts, it is spare that 0.35 portion of Chinese prickly ash makes marinated soup stock；
(4) it pickles：Clean old hen, which is put into, after the soup stock of modulation is cooled down pickles 7 hours；
(5) auxiliary material is put：It chooses clean gingko and 0.75 part of spice is inserted in chicken tripe；
(6) boiling：The old hen pickled is put into steaming vehicle, 98 DEG C of technique, 5 points of high temperature steaming 1 hour is steamed using water proof
Clock；
(7) mushroom is handled：Mire water is for use after new fresh mushroom is cut the base of a fruit；
(8) stripping and slicing：Old hen after will be steamed is put into the fritter that 3*3cm is cut into dicer, mixes mushroom；
(9) packaging sterilizing：Chicken nugget and mushroom are attached in aluminium foil temperature bag and carry out 121 DEG C of sterilizations；
(10) it rinses：Remaining grease is cleaned up by drum washing machine on sack when packaging is sterilized；
(11) it selects：By bubble machine in sterilization bone puncture sack the substandard products of gas leakage caused to choose；
(12) it dries：Wind turbine hot wind crawler type is dried；
(13) finished product：Outer packing is finished product.
Embodiment 3
A kind of manufacture craft of steamed mushroom chicken, its step are as follows：
(1) major ingredient is selected：Choose 100 parts of the band egg old hen of 1 year or more, fresh mushroom (mushroom, crab flavour mushroom, Pleurotus eryngii) 20
Part；
(2) preliminary working：Freshly-slaughtered poultry slaughters rear preliminary working and handles internal organ fine, soft fur well；
(3) marinated soup stock is adjusted：50 parts of purified water is boiled to add in 5 parts of salt seasonings, treats that water cooling adds in 2 parts of material to less than 40 DEG C
Wine, 1 portion of ginger, 1.5 portions of onion parts, it is spare that 0.5 portion of Chinese prickly ash makes marinated soup stock；
(4) it pickles：Clean old hen, which is put into, after the soup stock of modulation is cooled down pickles 8 hours；
(5) auxiliary material is put：It chooses clean gingko and 1 part of spice is inserted in chicken tripe；
(6) boiling：The old hen pickled is put into steaming vehicle, 100 DEG C of technique, 5 points of high temperature steaming 1 hour is steamed using water proof
Clock；
(7) mushroom is handled：Mire water is for use after new fresh mushroom is cut the base of a fruit；
(8) stripping and slicing：Old hen after will be steamed is put into the fritter that 3*3cm is cut into dicer, mixes mushroom；
(9) packaging sterilizing：Chicken nugget and mushroom are attached in aluminium foil temperature bag and carry out 121 DEG C of sterilizations；
(10) it rinses：Remaining grease is cleaned up by drum washing machine on sack when packaging is sterilized；
(11) it selects：By bubble machine in sterilization bone puncture sack the substandard products of gas leakage caused to choose；
(12) it dries：Wind turbine hot wind crawler type is dried；
(13) finished product：Outer packing is finished product.
Mushroom chicken produced by the present invention makes nutrition maximize reservation, only needs to dismantle packaging bag when edible, is put into pot and adds
It can be served for water heating.It is easy to make, delicious flavour.Chicken and mushroom collocation have high protein, low fat, fine and tender taste, flavour
The characteristics of delicious, mushroom not only carry it is fresh, the effect of also filling blood.Technology is steamed using advanced water proof, convenient for high pressure sterilization
Vacuum packaging carries out circulation sale afterwards.
Mushroom chicken produced by the present invention, by the consistent accreditation of big consumers in general, either old man and child likes eating
With by vacuum packaging, being convenient for carrying and make, be essential last course of a feast traditional together on table of having a dinner party in the happy festival time.
The better embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, can also be under the premise of present inventive concept not be departed from the knowledge that one skilled in the relevant art has
Various changes can be made.
Claims (2)
1. a kind of manufacture craft of steamed mushroom chicken, it is characterised in that：Include the following steps：
(1) major ingredient is selected：Choose 50-100 parts of the band egg old hen of 1 year or more, 10-20 parts of fresh mushroom；
(2) preliminary working：Freshly-slaughtered poultry slaughters rear preliminary working and handles internal organ fine, soft fur well；
(3) marinated soup stock is adjusted：25-50 parts of purified water is boiled to add in 2-5 parts of salt seasonings, treats water cooling to less than 40 DEG C addition 1-2
Part cooking wine, 0.5-1 portions of ginger, 0.7-1.5 portions of onion parts, it is spare that 0.2-0.5 portions of Chinese prickly ashes make marinated soup stock；
(4) it pickles：Clean old hen, which is put into, after the soup stock of modulation is cooled down pickles 6-8 hour；
(5) auxiliary material is put：It chooses clean gingko and 0.5-1 parts of spice is inserted in chicken tripe；
(6) boiling：The old hen pickled is put into steaming vehicle, 95 DEG C of technique, 5 points of -100 DEG C of high temperature steaming 1 hour is steamed using water proof
Clock；
(7) mushroom is handled：Mire water is for use after new fresh mushroom is cut the base of a fruit；
(8) stripping and slicing：Old hen after will be steamed is put into the fritter that 3*3cm is cut into dicer, mixes mushroom；
(9) packaging sterilizing：Chicken nugget and mushroom are attached in aluminium foil temperature bag and carry out 121 DEG C of sterilizations；
(10) it rinses：Remaining grease is cleaned up by drum washing machine on sack when packaging is sterilized；
(11) it selects：By bubble machine in sterilization bone puncture sack the substandard products of gas leakage caused to choose；
(12) it dries：Wind turbine hot wind crawler type is dried；
(13) finished product：Outer packing is finished product.
2. a kind of manufacture craft of steamed mushroom chicken according to claim 1, it is characterised in that：The fresh mushroom can be
Mushroom, crab flavour mushroom, Pleurotus eryngii.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810017229.4A CN108157831A (en) | 2018-01-09 | 2018-01-09 | A kind of manufacture craft of steamed mushroom chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810017229.4A CN108157831A (en) | 2018-01-09 | 2018-01-09 | A kind of manufacture craft of steamed mushroom chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157831A true CN108157831A (en) | 2018-06-15 |
Family
ID=62517752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810017229.4A Withdrawn CN108157831A (en) | 2018-01-09 | 2018-01-09 | A kind of manufacture craft of steamed mushroom chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157831A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302183A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing Sanbao steamed chicken |
| CN103783553A (en) * | 2014-01-10 | 2014-05-14 | 德州乡盛食品有限公司 | Processing technology of spiced chicken |
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
-
2018
- 2018-01-09 CN CN201810017229.4A patent/CN108157831A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302183A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing Sanbao steamed chicken |
| CN103783553A (en) * | 2014-01-10 | 2014-05-14 | 德州乡盛食品有限公司 | Processing technology of spiced chicken |
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 饮食生活编委会主编: "《大众菜》", 31 December 2013, 长春：吉林科学技术出版社 * |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180615 |