CN112690462A - Processing technology method of plant chicken leg - Google Patents

Processing technology method of plant chicken leg Download PDF

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Publication number
CN112690462A
CN112690462A CN202110094493.XA CN202110094493A CN112690462A CN 112690462 A CN112690462 A CN 112690462A CN 202110094493 A CN202110094493 A CN 202110094493A CN 112690462 A CN112690462 A CN 112690462A
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powder
parts
vegetable
chicken
technical method
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王昭强
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Plant Meat Hangzhou Health Technology Co ltd
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Plant Meat Hangzhou Health Technology Co ltd
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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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a technical method for processing plant chicken legs, which relates to the technical field of plant chicken legs, in particular to a technical method for processing plant chicken legs, and the technical method is prepared from the following raw materials in parts by weight: 50-150 parts of soybean tissue protein, 10-20 parts of salt, 8-16 parts of chicken essence, 7-13 parts of chicken powder, 10-30 parts of vegetable powder, 15-35 parts of starch, 6-12 parts of maltodextrin, 9-17 parts of corn germ oil, 11-23 parts of Chinese herbal medicine spice powder, 3-13 parts of sorbic acid and 7-11 parts of yeast extract. According to the processing technical method of the plant chicken leg, the soybean tissue protein can improve the disease resistance of a human body, and can promote the regeneration of immune cells and improve the activity of the immune cells, so that the metabolism of the body is promoted, the effects of improving the immunity and disease resistance of the body are achieved, and the wound healing is promoted.

Description

Processing technology method of plant chicken leg
Technical Field
The invention relates to the technical field of processing of plant chicken legs, in particular to a technical method for processing plant chicken legs.
Background
Beans are special products in China and play an important role in diet. The beans comprise a plurality of varieties such as soybeans, broad beans, peas, mung beans, black beans and the like, and the soybeans have the highest nutritional value. Beans are rich in protein, the amino acid composition of the protein is similar to that of animal protein, the protein is high-quality protein, the protein is also rich in vegetable oil, especially the content of unsaturated fatty acid is high, the protein also contains rich B vitamins, the nutrient components are easy to digest and absorb, and in addition, the beans also contain inorganic salts such as calcium, phosphorus, iron and the like, so that the nutrition is very rich. Bean products such as bean curd, soybean milk, bean sprout, etc. also have high nutritive value and are easier to digest and absorb than dry beans. The bean curd is a good product for both food and medicine, contains 8 kinds of amino acids essential for human body, unsaturated fatty acid and lecithin which are deficient in animal food. Therefore, the bean curd can protect the liver, promote the metabolism of the organism, increase the immunity and also has the detoxification function when being eaten frequently.
With the increase of the consumption of meat and the hormone injected into chicken, the production of chicken is easy to apply bad measures, vegetarian diet is advocated, and the preparation steps of the vegetable chicken legs are complex and the efficiency is low.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing technical method of vegetable chicken legs, which solves the problems that bad measures are easily applied to the production of chicken, vegetarian diet is advocated, the preparation steps of the vegetable chicken legs are complicated and the efficiency is low along with the increase of the consumption of meat and the hormone injected into the chicken in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme: a processing technology method of plant chicken legs is prepared from the following raw materials in parts by weight: 50-150 parts of soybean tissue protein, 10-20 parts of salt, 8-16 parts of chicken essence, 7-13 parts of chicken powder, 10-30 parts of vegetable powder, 15-35 parts of starch, 6-12 parts of maltodextrin, 9-17 parts of corn germ oil, 11-23 parts of Chinese herbal medicine spice powder, 3-13 parts of sorbic acid and 7-11 parts of yeast extract.
Optionally, the vegetable powder is one or more of ginger powder, onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder.
Optionally, the preparation method of the vegetable powder comprises the following steps: cleaning and drying ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida, putting the dehydrated ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida into a crusher to prepare ginger powder, green Chinese onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder, and mixing the ginger powder, the green Chinese onion powder, the garlic powder, the carrot powder, the celery powder and the undaria pinnatifida powder to prepare the vegetable powder.
Optionally, the Chinese herbal medicine spice powder is one or more of medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica sinensis powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spices.
Optionally, the natural spice is one or more of clove, rosemary, sage, pepper, fennel, ginger, pepper and cinnamon.
Optionally, the preparation method of the Chinese herbal medicine spice powder comprises the following steps: cleaning and drying medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices, adding the dried medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices into a traditional Chinese medicine grinder, respectively grinding and preparing medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spice powder, adding the medlar powder, the walnut kernel powder, the codonopsis pilosula powder, the angelica powder, the liquorice powder, the angelica dahurica powder, the tangerine peel powder and the natural spice powder into a reaction kettle, and stirring to prepare the Chinese herbal medicine spice powder.
Optionally, the processing technical method of the plant chicken leg comprises the following steps:
s1, weighing the following raw materials: weighing soybean tissue protein, salt, chicken essence, chicken powder, vegetable powder, starch, maltodextrin, corn germ oil, Chinese herbal medicine spice powder, sorbic acid and yeast extract in sequence according to the mass parts;
s2, stirring and mixing the raw materials: adding the soybean tissue protein, the salt, the chicken essence, the chicken powder, the vegetable powder, the starch, the maltodextrin, the corn germ oil, the Chinese herbal medicine spice powder, the sorbic acid and the yeast extract which are weighed in the raw materials in the step S1 into a reaction kettle, stirring and heating to prepare a mixture;
s3, extrusion: adding the mixture into a screw extruder and heating;
s4, cooling and forming: and arranging a die at a discharge port of the screw extruder, and cutting and cooling the material after the material is shaped by the die.
Optionally, in the step S2, in the step of stirring and mixing the raw materials, stirring is performed for 25-45min, and the heating temperature is 40-80 ℃.
Optionally, in the step S3, during the extrusion, the screw rotation speed of the screw extruder is 30-60r/min, and the heating temperature is 120-.
Optionally, in the step S4 and the cooling molding, the cooling temperature is 30 to 60 ℃.
The invention provides a processing technical method of plant chicken legs, which has the following beneficial effects:
1. according to the processing technical method of the plant chicken leg, the soybean tissue protein can improve the disease resistance of a body, and can promote the regeneration of immune cells and the activity of the immune cells, so that the metabolism of the body is promoted, the effects of improving the immunity and disease resistance of the body are achieved, and the wound healing is promoted.
2. The vegetable powder is added, the vegetable contains various vitamins which are very important for human bodies, the vegetable contains rich cellulose, the gastrointestinal peristalsis is facilitated, the effects of promoting digestion and preventing constipation are achieved, the most important nutrition effect of the vegetable is to provide vitamin C, carotene, mineral substances and dietary fibers for human bodies, the ultra-fine particle is more convenient to use, the nutritional ingredients are more easily digested, the taste is better, and the full-effect utilization of the fruits and the vegetables can be realized.
3. According to the processing technical method of the plant drumstick, the Chinese herbal medicine spice powder is one or more of medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica sinensis powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spices, the medlar can nourish kidney yin, clear liver and improve eyesight, and has good treatment effects on dizziness, tinnitus, soreness and weakness of waist and knees, spermatorrhea, impotence and the like caused by kidney yin deficiency; the codonopsis pilosula is sweet and neutral, has the effects of tonifying qi, promoting the production of body fluid and nourishing blood, and can be used for treating weakness of the spleen and the stomach, tonifying the spleen and the stomach, strengthening the qi of the spleen and the stomach and promoting the qi of the yang-clearing; the main functions of angelica are enriching blood, promoting blood circulation, regulating menstruation, relieving pain, moistening dryness and lubricating intestines; the liquorice is mainly used for clearing away heat and toxic materials, eliminating phlegm and relieving cough, and has the effects of tonifying lung qi and strengthening spleen and stomach; the Chinese medicinal angelica dahurica has the root of the multipurpose Chuan angelica dahurica and Qizhi angelica dahurica, has fragrant, pungent and warm properties, and has the effects of dispelling wind, relieving exterior syndrome, dispelling cold, relieving pain, removing dampness, dredging orifices, reducing swelling and expelling pus; the main effects of dried orange peel are to regulate qi, strengthen spleen, regulate middle energizer and dry dampness, including phlegm reduction and the like, and are mainly used for treating dyspepsia caused by abnormal spleen and stomach and qi stagnation of spleen and stomach.
4. According to the processing technical method of the plant chicken leg, sorbic acid can effectively enhance the preservative effect of the plant chicken leg and can effectively prolong the storage time of the plant chicken leg.
Detailed Description
In the following, technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Embodiment 1
The invention provides a technical scheme that: a processing technology method of plant chicken legs is prepared from the following raw materials in parts by weight: 50 parts of soybean tissue protein, 10 parts of salt, 8 parts of chicken essence, 7 parts of chicken powder, 10 parts of vegetable powder, 15 parts of starch, 6 parts of maltodextrin, 9 parts of corn germ oil, 11 parts of Chinese herbal medicine spice powder, 3 parts of sorbic acid and 7 parts of yeast extract.
The vegetable powder is one or more of ginger powder, scallion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder.
The preparation method of the vegetable powder comprises the following steps: cleaning and drying ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida, putting the dehydrated ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida into a crusher to prepare ginger powder, green Chinese onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder, and mixing the ginger powder, the green Chinese onion powder, the garlic powder, the carrot powder, the celery powder and the undaria pinnatifida powder to prepare the vegetable powder.
The Chinese herbal medicine spice powder is one or more of fructus Lycii powder, semen Juglandis powder, radix Codonopsis powder, radix Angelicae sinensis powder, Glycyrrhrizae radix powder, radix Angelicae Dahuricae powder, pericarpium Citri Tangerinae powder and natural spice.
The natural spice is one or more of flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli, fructus Foeniculi, rhizoma Zingiberis recens, Capsici fructus and cortex Cinnamomi Japonici.
The preparation method of the Chinese herbal medicine spice powder comprises the following steps: cleaning and drying medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices, adding the dried medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices into a traditional Chinese medicine grinder, respectively grinding and preparing medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spice powder, adding the medlar powder, the walnut kernel powder, the codonopsis pilosula powder, the angelica powder, the liquorice powder, the angelica dahurica powder, the tangerine peel powder and the natural spice powder into a reaction kettle, and stirring to prepare the Chinese herbal medicine spice powder.
The processing technical method of the plant chicken leg comprises the following steps:
s1, weighing the following raw materials: weighing 50 parts of soybean tissue protein, 10 parts of salt, 8 parts of chicken essence, 7 parts of chicken powder, 10 parts of vegetable powder, 15 parts of starch, 6 parts of maltodextrin, 9 parts of corn germ oil, 11 parts of Chinese herbal medicine spice powder, 3 parts of sorbic acid and 7 parts of yeast extract in sequence according to the mass parts;
s2, stirring and mixing the raw materials: adding 50 parts of soybean tissue protein, 10 parts of salt, 8 parts of chicken essence, 7 parts of chicken powder, 10 parts of vegetable powder, 15 parts of starch, 6 parts of maltodextrin, 9 parts of corn germ oil, 11 parts of Chinese herbal medicine spice powder, 3 parts of sorbic acid and 7 parts of yeast extract in the raw materials weighed in the step S1 into a reaction kettle, stirring and heating to prepare a mixture;
s3, extrusion: adding the mixture into a screw extruder and heating;
s4, cooling and forming: and arranging a die at a discharge port of the screw extruder, and cutting and cooling the material after the material is shaped by the die.
Step S2, stirring the raw materials for 25min while stirring and mixing, and heating to 40 ℃.
In the step S3, in the extrusion, the screw rotating speed of the screw extruder is 30r/min, and the heating temperature is 140 ℃.
In the step S4, cooling temperature in the cooling molding is 30 ℃.
Example II
A processing technology method of plant chicken legs is prepared from the following raw materials in parts by weight: 100 parts of soybean tissue protein, 15 parts of salt, 12 parts of chicken essence, 10 parts of chicken powder, 20 parts of vegetable powder, 20 parts of starch, 9 parts of maltodextrin, 13 parts of corn germ oil, 18 parts of Chinese herbal medicine spice powder, 8 parts of sorbic acid and 9 parts of yeast extract.
The vegetable powder is one or more of ginger powder, scallion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder.
The preparation method of the vegetable powder comprises the following steps: cleaning and drying ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida, putting the dehydrated ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida into a crusher to prepare ginger powder, green Chinese onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder, and mixing the ginger powder, the green Chinese onion powder, the garlic powder, the carrot powder, the celery powder and the undaria pinnatifida powder to prepare the vegetable powder.
The Chinese herbal medicine spice powder is one or more of fructus Lycii powder, semen Juglandis powder, radix Codonopsis powder, radix Angelicae sinensis powder, Glycyrrhrizae radix powder, radix Angelicae Dahuricae powder, pericarpium Citri Tangerinae powder and natural spice.
The natural spice is one or more of flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli, fructus Foeniculi, rhizoma Zingiberis recens, Capsici fructus and cortex Cinnamomi Japonici.
The preparation method of the Chinese herbal medicine spice powder comprises the following steps: cleaning and drying medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices, adding the dried medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices into a traditional Chinese medicine grinder, respectively grinding and preparing medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spice powder, adding the medlar powder, the walnut kernel powder, the codonopsis pilosula powder, the angelica powder, the liquorice powder, the angelica dahurica powder, the tangerine peel powder and the natural spice powder into a reaction kettle, and stirring to prepare the Chinese herbal medicine spice powder.
The processing technical method of the plant chicken leg comprises the following steps:
s1, weighing the following raw materials: weighing 100 parts of soybean tissue protein, 15 parts of salt, 12 parts of chicken essence, 10 parts of chicken powder, 20 parts of vegetable powder, 20 parts of starch, 9 parts of maltodextrin, 13 parts of corn germ oil, 18 parts of Chinese herbal medicine spice powder, 8 parts of sorbic acid and 9 parts of yeast extract in sequence according to the mass parts;
s2, stirring and mixing the raw materials: adding 100 parts of soybean tissue protein, 15 parts of salt, 12 parts of chicken essence, 10 parts of chicken powder, 20 parts of vegetable powder, 20 parts of starch, 9 parts of maltodextrin, 13 parts of corn germ oil, 18 parts of Chinese herbal medicine spice powder, 8 parts of sorbic acid and 9 parts of yeast extract in the raw materials weighed in the step S1 into a reaction kettle, stirring and heating to prepare a mixture;
s3, extrusion: adding the mixture into a screw extruder and heating;
s4, cooling and forming: and arranging a die at a discharge port of the screw extruder, and cutting and cooling the material after the material is shaped by the die.
Step S2, stirring the raw materials for 35min while stirring and mixing, and heating at 60 ℃.
In the step S3, in the extrusion, the screw rotating speed of the screw extruder is 45r/min, and the heating temperature is 140 ℃.
In the step S4, cooling temperature in the cooling molding is 45 ℃.
Example three
A processing technology method of plant chicken legs is prepared from the following raw materials in parts by weight: 150 parts of soybean tissue protein, 20 parts of salt, 16 parts of chicken essence, 13 parts of chicken powder, 30 parts of vegetable powder, 35 parts of starch, 12 parts of maltodextrin, 17 parts of corn germ oil, 23 parts of Chinese herbal medicine spice powder, 13 parts of sorbic acid and 11 parts of yeast extract.
The vegetable powder is one or more of ginger powder, scallion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder.
The preparation method of the vegetable powder comprises the following steps: cleaning and drying ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida, putting the dehydrated ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida into a crusher to prepare ginger powder, green Chinese onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder, and mixing the ginger powder, the green Chinese onion powder, the garlic powder, the carrot powder, the celery powder and the undaria pinnatifida powder to prepare the vegetable powder.
The Chinese herbal medicine spice powder is one or more of fructus Lycii powder, semen Juglandis powder, radix Codonopsis powder, radix Angelicae sinensis powder, Glycyrrhrizae radix powder, radix Angelicae Dahuricae powder, pericarpium Citri Tangerinae powder and natural spice.
The natural spice is one or more of flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli, fructus Foeniculi, rhizoma Zingiberis recens, Capsici fructus and cortex Cinnamomi Japonici.
The preparation method of the Chinese herbal medicine spice powder comprises the following steps: cleaning and drying medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices, adding the dried medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices into a traditional Chinese medicine grinder, respectively grinding and preparing medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spice powder, adding the medlar powder, the walnut kernel powder, the codonopsis pilosula powder, the angelica powder, the liquorice powder, the angelica dahurica powder, the tangerine peel powder and the natural spice powder into a reaction kettle, and stirring to prepare the Chinese herbal medicine spice powder.
The processing technical method of the plant chicken leg comprises the following steps:
s1, weighing the following raw materials: weighing 150 parts of soybean tissue protein, 20 parts of table salt, 16 parts of chicken essence, 13 parts of chicken powder, 30 parts of vegetable powder, 35 parts of starch, 12 parts of maltodextrin, 17 parts of corn germ oil, 23 parts of Chinese herbal medicine spice powder, 13 parts of sorbic acid and 11 parts of yeast extract in sequence according to the mass parts;
s2, stirring and mixing the raw materials: adding 150 parts of soybean tissue protein, 20 parts of salt, 16 parts of chicken essence, 13 parts of chicken powder, 30 parts of vegetable powder, 35 parts of starch, 12 parts of maltodextrin, 17 parts of corn germ oil, 23 parts of Chinese herbal medicine spice powder, 13 parts of sorbic acid and 11 parts of yeast extract in the raw materials weighed in the step S1 into a reaction kettle, stirring and heating to prepare a mixture;
s3, extrusion: adding the mixture into a screw extruder and heating;
s4, cooling and forming: and arranging a die at a discharge port of the screw extruder, and cutting and cooling the material after the material is shaped by the die.
Step S2, stirring the raw materials for 45min while stirring and mixing, and heating to 80 ℃.
In the step S3, in the extrusion, the screw rotating speed of the screw extruder is 60r/min, and the heating temperature is 160 ℃.
In the step S4, cooling temperature is 60 ℃.
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 technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (10)

1. A processing technical method of plant chicken legs is characterized by comprising the following raw materials in parts by weight: 50-150 parts of soybean tissue protein, 10-20 parts of salt, 8-16 parts of chicken essence, 7-13 parts of chicken powder, 10-30 parts of vegetable powder, 15-35 parts of starch, 6-12 parts of maltodextrin, 9-17 parts of corn germ oil, 11-23 parts of Chinese herbal medicine spice powder, 3-13 parts of sorbic acid and 7-11 parts of yeast extract.
2. The processing technical method of the vegetable drumstick of claim 1, which is characterized in that: the vegetable powder is one or more of ginger powder, scallion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder.
3. The processing technical method of the vegetable drumstick of the claims 1-2, which is characterized in that: the preparation method of the vegetable powder comprises the following steps: cleaning and drying ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida, putting the dehydrated ginger, green Chinese onion, garlic, dried carrot, celery and undaria pinnatifida into a crusher to prepare ginger powder, green Chinese onion powder, garlic powder, carrot powder, celery powder and undaria pinnatifida powder, and mixing the ginger powder, the green Chinese onion powder, the garlic powder, the carrot powder, the celery powder and the undaria pinnatifida powder to prepare the vegetable powder.
4. The processing technical method of the vegetable drumstick of claim 1, which is characterized in that: the Chinese herbal medicine spice powder is one or more of medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica sinensis powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spices.
5. The processing technical method of the vegetable drumstick of claim 4, wherein the processing technical method comprises the following steps: the natural spice is one or more of flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli, fructus Foeniculi, rhizoma Zingiberis recens, Capsici fructus and cortex Cinnamomi Japonici.
6. The processing technical method of the vegetable drumstick of the claims 1-5, wherein the method comprises the following steps: the preparation method of the Chinese herbal medicine spice powder comprises the following steps: cleaning and drying medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices, adding the dried medlar, walnut kernel, codonopsis pilosula, angelica, liquorice, angelica dahurica, dried orange peel and natural spices into a traditional Chinese medicine grinder, respectively grinding and preparing medlar powder, walnut kernel powder, codonopsis pilosula powder, angelica powder, liquorice powder, angelica dahurica powder, tangerine peel powder and natural spice powder, adding the medlar powder, the walnut kernel powder, the codonopsis pilosula powder, the angelica powder, the liquorice powder, the angelica dahurica powder, the tangerine peel powder and the natural spice powder into a reaction kettle, and stirring to prepare the Chinese herbal medicine spice powder.
7. The processing technical method of the vegetable drumstick of the claims 1-6, which is characterized in that: the processing technical method of the plant chicken leg comprises the following steps:
s1, weighing the following raw materials: weighing soybean tissue protein, salt, chicken essence, chicken powder, vegetable powder, starch, maltodextrin, corn germ oil, Chinese herbal medicine spice powder, sorbic acid and yeast extract in sequence according to the mass parts;
s2, stirring and mixing the raw materials: adding the soybean tissue protein, the salt, the chicken essence, the chicken powder, the vegetable powder, the starch, the maltodextrin, the corn germ oil, the Chinese herbal medicine spice powder, the sorbic acid and the yeast extract which are weighed in the raw materials in the step S1 into a reaction kettle, stirring and heating to prepare a mixture;
s3, extrusion: adding the mixture into a screw extruder and heating;
s4, cooling and forming: and arranging a die at a discharge port of the screw extruder, and cutting and cooling the material after the material is shaped by the die.
8. The processing technical method of the vegetable drumstick of claim 7, which is characterized in that: in the step S2, in the stirring and mixing of the raw materials, stirring is carried out for 25-45min, and the heating temperature is 40-80 ℃.
9. The processing technical method of the vegetable drumstick of claim 7, which is characterized in that: in the step S3, in the extrusion, the screw rotation speed of the screw extruder is 30-60r/min, and the heating temperature is 120-160 ℃.
10. The processing technical method of the vegetable drumstick of claim 7, which is characterized in that: in the step S4 and the cooling molding, the cooling temperature is 30-60 ℃.
CN202110094493.XA 2021-01-25 2021-01-25 Processing technology method of plant chicken leg Pending CN112690462A (en)

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CN102715483A (en) * 2012-06-25 2012-10-10 天津春发生物科技集团有限公司 Chicken flavoring powder capable of enhancing cooking flavor and preparation method of same
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