CN111869858A - Black-bone chicken health-care sauce formula - Google Patents
Black-bone chicken health-care sauce formula Download PDFInfo
- Publication number
- CN111869858A CN111869858A CN202010684780.1A CN202010684780A CN111869858A CN 111869858 A CN111869858 A CN 111869858A CN 202010684780 A CN202010684780 A CN 202010684780A CN 111869858 A CN111869858 A CN 111869858A
- Authority
- CN
- China
- Prior art keywords
- black
- parts
- bone chicken
- health
- care
- Prior art date
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 89
- 235000015067 sauces Nutrition 0.000 title claims abstract description 59
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 92
- 235000016709 nutrition Nutrition 0.000 claims abstract description 33
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 244000295724 Allium chinense Species 0.000 claims abstract description 21
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 16
- 241001506047 Tremella Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims description 35
- 239000000706 filtrate Substances 0.000 claims description 25
- 239000001068 allium cepa oil Substances 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 20
- 230000036541 health Effects 0.000 claims description 19
- 241000143060 Americamysis bahia Species 0.000 claims description 16
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 238000009924 canning Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 230000000968 intestinal effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims 7
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000241235 Citrullus lanatus Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 17
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 241000219109 Citrullus Species 0.000 description 14
- 235000015097 nutrients Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 206010023126 Jaundice Diseases 0.000 description 3
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 3
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 3
- 206010030113 Oedema Diseases 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 3
- 229930003270 Vitamin B Natural products 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000004202 carbamide Substances 0.000 description 3
- 229960002173 citrulline Drugs 0.000 description 3
- 235000013477 citrulline Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000001882 diuretic effect Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 208000019423 liver disease Diseases 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005067 remediation Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
-
- 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
Abstract
The invention discloses a black-bone chicken health-care sauce formula, which belongs to the technical field of sauce materials and comprises the following raw materials in parts by weight: 10-20 parts of black-bone chicken meat, 8-20 parts of salt, 8-30 parts of green Chinese onion, 12-34 parts of monosodium glutamate, 6-14 parts of edible sugar, 30-50 parts of soybean, 10-16 parts of Chinese yam, 6-10 parts of edible oil and 6-22 parts of nutritional health-care agent, wherein in the processing process, bacteria can be killed by high temperature, and the temperature is 85-105 ℃ during filling0And C, long-time storage can be guaranteed after filling, preservatives do not need to be added, the radix pseudostellariae is added into the nutritional health-care agent through the addition of the nutritional health-care agent, the health-care effect is good, the tremella can play a role in relieving cough, and the edible mouthfeel of the black-bone chicken health-care sauce is improved.
Description
Technical Field
The invention relates to the technical field of sauce materials, and particularly relates to a black-bone chicken health sauce formula.
Background
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, black-bone chickens or fish and shrimp and the like serving as main raw materials. It originates in China and has a long history. The common seasoning sauce of Chinese people is divided into sweet flour sauce using wheat flour as main raw material and broad bean sauce using beans as main raw material, and meat sauce, fish sauce, black chicken sauce and other seasonings are also developed.
Black-bone chicken sauce is an important seasoning sauce, and when traditional black-bone chicken sauce is prepared, preservatives need to be added into the black-bone chicken sauce, so that the black-bone chicken sauce is prevented from being rotten, but the rapid development of science and technology is realized, the negative effects of the preservatives are gradually shown, the mode of adding the preservatives cannot meet the market requirements, and meanwhile, the traditional black-bone chicken sauce is short of health care effects and cannot meet the market requirements when being eaten.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a black-bone chicken health-care sauce formula which can realize a good antiseptic effect without adding a preservative during production, and meanwhile, the added nutritional health-care agent can play a good health-care effect.
2. Technical scheme
In order to solve the problems, the invention adopts the following technical scheme:
a black-bone chicken health sauce formula comprises the following raw materials in parts by weight: 10-20 parts of black-bone chicken meat, 8-20 parts of salt, 8-30 parts of green Chinese onion, 12-34 parts of monosodium glutamate, 6-14 parts of edible sugar, 30-50 parts of soybean, 10-16 parts of Chinese yam, 6-10 parts of edible oil and 6-22 parts of a nutritional health-care agent.
The nutritional health-care agent is prepared from the following raw materials in parts by weight: 2-8 parts of radix pseudostellariae, 10-30 parts of watermelon peel, 6-12 parts of tremella, 4-10 parts of wheat bran and 8-12 parts of dried small shrimps.
The preparation method of the nutritional health-care agent comprises the following steps:
(1) adding wheat bran into 5-8 times of water, boiling with strong fire, filtering to remove residues, adding radix Pseudostellariae, Tremella, and dried small shrimps into the filtrate, sealing, soaking, and filtering to remove residues to obtain filtrate A.
(2) And putting the watermelon slices into a stirrer, stirring, filtering and removing slag to obtain filtrate B.
(3) And pouring the filtrate A and the filtrate B into a stirrer to be stirred and mixed to prepare the nutritional health-care agent for later use.
A black-bone chicken health sauce formula comprises:
the preparation method of the black-bone chicken health-care sauce formula provided for the black-bone chicken health-care sauce formula comprises the following steps:
s1, taking the black-bone chicken, cleaning the black-bone chicken, dicing the black-bone chicken, putting the black-bone chicken into a cooking pot, putting salt, monosodium glutamate, edible sugar and Chinese yam into the cooking pot, cooking, and taking all materials in the cooking pot for later use.
S2, placing the edible oil in an oil boiling pot, preheating the edible oil, adding the cut green Chinese onions, boiling the mixture until the green Chinese onions are fully cooked to obtain the green Chinese onions oil for later use.
S3, soaking soybeans, boiling the soybeans for 20-40min, fishing out the soybeans, cooling for 30-40min, and crushing the soybeans to obtain bean paste for later use.
S4, pouring the material in the S1 and the bean paste in the S3 into the onion oil, pouring the nutritional health-care liquid into the onion oil, and stirring the materials and the nutritional health-care liquid together to fully mix the materials and the bean paste.
S5, canning and fermenting.
Further, when black-bone chicken is selected according to the operation step in S1, adult disease-free black-bone chicken is selected, and hair and intestinal solution are removed.
Further, according to the operation steps in S1, the black-bone chicken is cut into pieces in an artificial mode, and the sizes of the black-bone chicken pieces are uniform and moderate.
Further, according to the operation step in S1, the cooking temperature of the cooking pot is 110-120 ℃, and the cooking time is 10-30 min.
Further, the preheating temperature of the edible oil is 130-135 ℃ according to the operation step in S2.
Further, the soaking time of the soybeans is 3-4 hours according to the operation procedure in S3.
Further, according to the operation step in S4, the temperature of the onion oil is 100-.
Further, when the temperature of the mixture in S4 was decreased to 85 to 105 ℃ according to the operation procedure in S5, the filling fermentation was rapidly performed.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) according to the scheme, bacteria can be killed through high temperature in the processing process, the temperature is 85-105 ℃ during filling, the bacteria can be stored for a long time after filling can be guaranteed, and preservatives do not need to be added.
(2) According to the scheme, the nutritional health-care agent is added, the radix pseudostellariae is added into the nutritional health-care agent, the healthcare effect is good, the tremella can play a role in relieving cough, and the edible mouthfeel of the black-bone chicken health-care sauce is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work are within the scope of the present invention.
Example 1:
a black-bone chicken health sauce formula comprises the following raw materials in parts by weight: the chicken feed comprises, by weight, 10 parts of black-bone chicken, 8 parts of salt, 8 parts of green Chinese onion, 12 parts of monosodium glutamate, 6 parts of edible sugar, 30 parts of soybean, 10 parts of Chinese yam, 6 parts of edible oil and 6 parts of a nutritional health-care agent.
The nutritional health-care agent is prepared from the following raw materials in parts by weight: 2 parts of radix pseudostellariae, 10 parts of watermelon peel, 6 parts of tremella, 4 parts of wheat bran and 8 parts of dried small shrimps, wherein the dried small shrimps have rich nutrition and higher protein content, and citrulline contained in the watermelon can promote urea formation, so that the watermelon peel and the dried small shrimps have a diuretic effect and can be used for treating nephritic edema, liver disease jaundice and diabetes, the wheat peel contains a large amount of vitamin B, the radix pseudostellariae has a good health-care effect, the tremella can play a role in relieving cough, and the edible mouthfeel of the black-bone chicken health-care sauce is improved.
The preparation method of the nutritional health-care agent comprises the following steps:
(1) adding wheat bran into 5-8 times of water, boiling with strong fire, filtering to remove residues, adding radix Pseudostellariae, Tremella, and dried small shrimps into the filtrate, sealing, soaking, and filtering to remove residues to obtain filtrate A.
(2) And putting the watermelon slices into a stirrer, stirring, filtering and removing slag to obtain filtrate B.
(3) And pouring the filtrate A and the filtrate B into a stirrer to be stirred and mixed to prepare the nutritional health-care agent for later use.
A black-bone chicken health sauce formula comprises:
the preparation method of the black-bone chicken health-care sauce formula provided for the black-bone chicken health-care sauce formula comprises the following steps:
s1, selecting black-bone chicken of Shaanxi slight yang when selecting black-bone chicken, selecting adult disease-free black-bone chicken, removing hair and intestinal solution, cleaning the black-bone chicken, dicing the black-bone chicken manually, placing the black-bone chicken into a cooking pot, placing salt, monosodium glutamate, edible sugar and Chinese yam into the cooking pot, cooking, wherein the cooking temperature of the cooking pot is 110 plus one year, the cooking time is 10-30min, and all materials in the cooking pot are taken for standby.
S2, placing the edible oil in an oil boiling pot, preheating the edible oil, wherein the preheating temperature of the edible oil is 130-135 ℃, adding the cut green Chinese onions, boiling the oil until the green Chinese onions are seven-percent mature, and obtaining the green Chinese onion oil for later use.
S3, soaking the soybeans for 3-4h, boiling the soybeans for 20-40min, fishing out the soybeans, cooling for 30-40min, and crushing the soybeans to obtain bean paste for later use.
S4, pouring the materials in the S1 and the bean paste in the S3 into the onion oil, and then pouring the nutrient health-care liquid into the onion oil, and stirring the nutrient health-care liquid and the onion oil together to fully mix, wherein the temperature of the onion oil is 100-.
And S5, canning and fermenting, wherein when the temperature of the mixture in the S4 is reduced to 85-105 ℃, canning and fermenting are rapidly carried out.
Example 2:
a black-bone chicken health sauce formula comprises the following raw materials in parts by weight: 20 parts of black-bone chicken meat, 20 parts of salt, 30 parts of green Chinese onion, 34 parts of monosodium glutamate, 14 parts of edible sugar, 50 parts of soybean, 16 parts of Chinese yam, 10 parts of edible oil and 22 parts of a nutritional health-care agent.
The nutritional health-care agent is prepared from the following raw materials in parts by weight: 8 parts of radix pseudostellariae, 30 parts of watermelon peel, 12 parts of tremella, 10 parts of wheat bran and 12 parts of dried small shrimps, wherein the dried small shrimps have rich nutrition and higher protein content, and citrulline contained in the watermelon can promote urea formation, so that the watermelon peel and the dried small shrimps have a diuretic effect and can be used for treating nephritic edema, liver disease jaundice and diabetes, the wheat peel contains a large amount of vitamin B, the radix pseudostellariae has a good health-care effect, the tremella can play a role in relieving cough, and the edible mouthfeel of the black-bone chicken health-care sauce is improved.
The preparation method of the nutritional health-care agent comprises the following steps:
(1) adding wheat bran into 5-8 times of water, boiling with strong fire, filtering to remove residues, adding radix Pseudostellariae, Tremella, and dried small shrimps into the filtrate, sealing, soaking, and filtering to remove residues to obtain filtrate A.
(2) And putting the watermelon slices into a stirrer, stirring, filtering and removing slag to obtain filtrate B.
(3) And pouring the filtrate A and the filtrate B into a stirrer to be stirred and mixed to prepare the nutritional health-care agent for later use.
A black-bone chicken health sauce formula comprises:
the preparation method of the black-bone chicken health-care sauce formula provided for the black-bone chicken health-care sauce formula comprises the following steps:
s1, selecting black-bone chicken of Shaanxi slight yang when selecting black-bone chicken, selecting adult disease-free black-bone chicken, removing hair and intestinal solution, cleaning the black-bone chicken, dicing the black-bone chicken manually, placing the black-bone chicken into a cooking pot, placing salt, monosodium glutamate, edible sugar and Chinese yam into the cooking pot, cooking, wherein the cooking temperature of the cooking pot is 110 plus one year, the cooking time is 10-30min, and all materials in the cooking pot are taken for standby.
S2, placing the edible oil in an oil boiling pot, preheating the edible oil, wherein the preheating temperature of the edible oil is 130-135 ℃, adding the cut green Chinese onions, boiling the oil until the green Chinese onions are seven-percent mature, and obtaining the green Chinese onion oil for later use.
S3, soaking the soybeans for 3-4h, boiling the soybeans for 20-40min, fishing out the soybeans, cooling for 30-40min, and crushing the soybeans to obtain bean paste for later use.
S4, pouring the materials in the S1 and the bean paste in the S3 into the onion oil, and then pouring the nutrient health-care liquid into the onion oil, and stirring the nutrient health-care liquid and the onion oil together to fully mix, wherein the temperature of the onion oil is 100-.
And S5, canning and fermenting, wherein when the temperature of the mixture in the S4 is reduced to 85-105 ℃, canning and fermenting are rapidly carried out.
Example 3:
a black-bone chicken health sauce formula comprises the following raw materials in parts by weight: 15 parts of black-bone chicken, 14 parts of salt, 19 parts of green Chinese onion, 23 parts of monosodium glutamate, 10 parts of edible sugar, 40 parts of soybean, 13 parts of Chinese yam, 8 parts of edible oil and 12 parts of nutritional health-care agent.
The nutritional health-care agent is prepared from the following raw materials in parts by weight: 5 parts of radix pseudostellariae, 20 parts of watermelon peel, 9 parts of tremella, 7 parts of wheat bran and 10 parts of dried small shrimps, wherein the dried small shrimps have rich nutrition and higher protein content, and citrulline contained in the watermelon can promote urea formation, so that the watermelon peel and the dried small shrimps have a diuretic effect and can be used for treating nephritic edema, liver disease jaundice and diabetes, the wheat peel contains a large amount of vitamin B, the radix pseudostellariae has a good health-care effect, the tremella can play a role in relieving cough, and the edible mouthfeel of the black-bone chicken health-care sauce is improved.
The preparation method of the nutritional health-care agent comprises the following steps:
(1) adding wheat bran into 5-8 times of water, boiling with strong fire, filtering to remove residues, adding radix Pseudostellariae, Tremella, and dried small shrimps into the filtrate, sealing, soaking, and filtering to remove residues to obtain filtrate A.
(2) And putting the watermelon slices into a stirrer, stirring, filtering and removing slag to obtain filtrate B.
(3) And pouring the filtrate A and the filtrate B into a stirrer to be stirred and mixed to prepare the nutritional health-care agent for later use.
A black-bone chicken health sauce formula comprises:
the preparation method of the black-bone chicken health-care sauce formula provided for the black-bone chicken health-care sauce formula comprises the following steps:
s1, selecting black-bone chicken of Shaanxi slight yang when selecting black-bone chicken, selecting adult disease-free black-bone chicken, removing hair and intestinal solution, cleaning the black-bone chicken, dicing the black-bone chicken manually, placing the black-bone chicken into a cooking pot, placing salt, monosodium glutamate, edible sugar and Chinese yam into the cooking pot, cooking, wherein the cooking temperature of the cooking pot is 110 plus one year, the cooking time is 10-30min, and all materials in the cooking pot are taken for standby.
S2, placing the edible oil in an oil boiling pot, preheating the edible oil, wherein the preheating temperature of the edible oil is 130-135 ℃, adding the cut green Chinese onions, boiling the oil until the green Chinese onions are seven-percent mature, and obtaining the green Chinese onion oil for later use.
S3, soaking the soybeans for 3-4h, boiling the soybeans for 20-40min, fishing out the soybeans, cooling for 30-40min, and crushing the soybeans to obtain bean paste for later use.
S4, pouring the materials in the S1 and the bean paste in the S3 into the onion oil, and then pouring the nutrient health-care liquid into the onion oil, and stirring the nutrient health-care liquid and the onion oil together to fully mix, wherein the temperature of the onion oil is 100-.
And S5, canning and fermenting, wherein when the temperature of the mixture in the S4 is reduced to 85-105 ℃, canning and fermenting are rapidly carried out.
Example 1, example 2 and example 3 differ in the content of the components of the inner components thereof, and the preparation methods thereof are the same.
In order to further illustrate the beneficial effects of the invention, the inventor selects two black-bone chicken sauces, selects black-bone chicken black bean sauce with the product number of 1200, briefly describes the first black-bone chicken sauce below, selects black-bone chicken sauce with the product number of 420, and briefly describes the second black-bone chicken sauce below, and selects the all-natural soil remediation agent prepared by the invention, and compares the storage condition, the health-care effect and the use time to obtain the following data, which is shown in the detailed table 1:
TABLE 1 Experimental data sheet
| Storage situation | Health care effect | Time of use | |
| First black-bone chicken sauce | Micro rot | Without effect | 1m |
| Second black-bone chicken sauce | Micro rot | Without effect | 1m |
| Example 1 | No rot | Good effect | 1m |
| Example 2 | No rot | Good effect | 1m |
| Example 3 | No rot | Good effect | 1m |
As can be seen from the above experimental data, in examples 1-3, the black-bone chicken health paste does not decay when being stored for 1m, and has good health effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (9)
1. The formula of the black-bone chicken health-care sauce is characterized by comprising the following raw materials in parts by weight: 10-20 parts of black-bone chicken meat, 8-20 parts of salt, 8-30 parts of green Chinese onion, 12-34 parts of monosodium glutamate, 6-14 parts of edible sugar, 30-50 parts of soybean, 10-16 parts of Chinese yam, 6-10 parts of edible oil and 6-22 parts of a nutritional health-care agent;
the nutritional health-care agent is prepared from the following raw materials in parts by weight: 2-8 parts of radix pseudostellariae, 10-30 parts of watermelon peel, 6-12 parts of tremella, 4-10 parts of wheat bran and 8-12 parts of dried small shrimps;
the preparation method of the nutritional health-care agent comprises the following steps:
(1) adding wheat bran into 5-8 times of water, boiling with strong fire, filtering to remove residues, adding radix Pseudostellariae, Tremella, and dried small shrimps into the filtrate, sealing, soaking, and filtering to remove residues to obtain filtrate A;
(2) putting the watermelon slices into a stirrer, stirring, filtering and removing slag to obtain filtrate B;
(3) and pouring the filtrate A and the filtrate B into a stirrer to be stirred and mixed to prepare the nutritional health-care agent for later use.
2. The black-bone chicken health-care sauce formula is characterized in that a preparation method of the black-bone chicken health-care sauce formula is provided for the black-bone chicken health-care sauce formula, and comprises the following steps:
s1, taking black-bone chicken, cleaning the black-bone chicken, dicing the black-bone chicken, putting the black-bone chicken into a cooking pot, putting salt, monosodium glutamate, edible sugar and Chinese yam into the cooking pot, cooking, and taking all materials in the cooking pot for later use;
s2, placing the edible oil in an oil boiling pot, preheating the edible oil, adding the cut green Chinese onions, boiling the oil until the green Chinese onions are seven-fold mature, and obtaining green Chinese onion oil for later use;
s3, soaking soybeans, boiling the soybeans for 20-40min, fishing out the soybeans, cooling for 30-40min, and crushing the soybeans to obtain bean paste for later use;
s4, pouring the material in the S1 and the bean paste in the S3 into scallion oil, pouring the nutritional health-care liquid into the scallion oil, and stirring the materials and the bean paste together to fully mix the materials and the nutritional health-care liquid;
s5, canning and fermenting.
3. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: selecting adult disease-free black-bone chicken, and removing hair and intestinal solution when selecting black-bone chicken according to the operation steps in S1.
4. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: according to the operation steps in the S1, the black-bone chicken is cut into pieces in an artificial mode, and the sizes of the black-bone chicken pieces are uniform and moderate.
5. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: the cooking temperature of the cooking pot is 110-120 according to the operation procedure in S10And C, cooking for 10-30 min.
6. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: the preheating temperature of the edible oil is 130-135 ℃ according to the operation procedure in S20C。
7. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: the soaking time of the soybeans is 3-4h according to the operation procedure in S3.
8. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: the temperature of the onion oil is 100-110 according to the operation procedure in S40And C, stirring by adopting a stirrer, wherein the rotating speed of the stirrer is 200-330 r/min.
9. The processing method of the black-bone chicken health sauce formula according to claim 2, characterized by comprising the following steps: the temperature of the mixture in S4 was lowered to 85-105 deg.C according to the operation procedure in S50And C, quickly performing filling fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010684780.1A CN111869858A (en) | 2020-07-16 | 2020-07-16 | Black-bone chicken health-care sauce formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010684780.1A CN111869858A (en) | 2020-07-16 | 2020-07-16 | Black-bone chicken health-care sauce formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111869858A true CN111869858A (en) | 2020-11-03 |
Family
ID=73156152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010684780.1A Withdrawn CN111869858A (en) | 2020-07-16 | 2020-07-16 | Black-bone chicken health-care sauce formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111869858A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
| CN105795453A (en) * | 2016-04-26 | 2016-07-27 | 陈永福 | Chicken soybean paste and preparation method thereof |
| CN107751956A (en) * | 2017-10-23 | 2018-03-06 | 安徽滁州多利食品有限公司 | The preparation technology of diced chicken sauce |
| CN111534306A (en) * | 2020-05-21 | 2020-08-14 | 沪本新材料科技（上海）有限公司 | All-natural mineral soil remediation agent |
-
2020
- 2020-07-16 CN CN202010684780.1A patent/CN111869858A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
| CN105795453A (en) * | 2016-04-26 | 2016-07-27 | 陈永福 | Chicken soybean paste and preparation method thereof |
| CN107751956A (en) * | 2017-10-23 | 2018-03-06 | 安徽滁州多利食品有限公司 | The preparation technology of diced chicken sauce |
| CN111534306A (en) * | 2020-05-21 | 2020-08-14 | 沪本新材料科技（上海）有限公司 | All-natural mineral soil remediation agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN108576766B (en) | Bean chili flavor soy sauce and preparation process thereof | |
| KR101622329B1 (en) | Manufacturing method for cuttlefish sausage | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN110623245A (en) | Processing method of flavored barbecue sauce | |
| CN102578544A (en) | Seasoning as well as preparation method and use method thereof | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| KR101930863B1 (en) | Method for processing pickle using helianthus tuberosus | |
| CN104366441A (en) | Preparation method of beef and watermelon paste | |
| CN111869858A (en) | Black-bone chicken health-care sauce formula | |
| KR102180266B1 (en) | Pettitoes using germanium bean-sprouts and manufacturing method thereof | |
| KR20160109627A (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| CN114403424A (en) | Production method of freshwater crayfish and shrimp meat sauce | |
| CN108651969A (en) | A kind of walnut kernel mushroom sauce and preparation method thereof | |
| KR102313486B1 (en) | Preparing method for tongue sole cake and tongue sole cake using thereof | |
| KR102135436B1 (en) | Method for producing a composition for removal of mussels in the giblets | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN106072442A (en) | A kind of cuttlefish algae sauce and preparation method thereof | |
| CN111557415A (en) | Production method of dried fish floss and product | |
| CN110679850A (en) | Preparation method of red date noodles | |
| CN104621514A (en) | Method for producing fresh potato leaf tasty pickled vegetables | |
| CN115336721B (en) | Slimming fish cake and processing technology thereof | |
| CN108095045A (en) | A kind of shrimp paste and preparation method thereof | |
| CN112841607B (en) | Sipunculus nudus hoisin sauce composition, hoisin sauce prepared from Sipunculus nudus hoisin sauce composition and preparation method of Sipunculus nudus hoisin sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201103 |
|
| WW01 | Invention patent application withdrawn after publication |