CN113229463A - Health-preserving roxburgh rose and chicken food and preparation method thereof - Google Patents
Health-preserving roxburgh rose and chicken food and preparation method thereof Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
- A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric heating
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a health-care roxburgh rose chicken food and a preparation method thereof, wherein the health-care roxburgh rose chicken food comprises 45-55 parts of water, 27-34 parts of chicken, 8-11 parts of dried roxburgh rose, 5-8 parts of edible fungi, 1.5-3 parts of roxburgh rose juice and 0.8-1.5 parts of salt, and is stewed for 100-130 minutes. The manufacturing method comprises the following steps: soaking the dried roxburgh rose in water for 4-4.5 hours, and performing microwave activation treatment for 45-60 seconds; stewing 27-34 parts of chicken and 0.8-1.5 parts of salt for 62-80 minutes, adding dried rosa roxburghii tratt and edible fungi which are activated by microwave, stewing for 35-40 minutes, adding rosa roxburghii tratt juice, and stewing for 8-12 minutes; and (3) putting the mixture into a high-temperature resistant container, sealing the container when the container is hot, and then performing microwave sterilization for 50-65 seconds. According to the invention, through proper proportion, the sour and astringent feeling of the roxburgh rose is removed, the taste is delicious, the aftertaste is sweet, and the effects of appetizing and refreshing are achieved; in the proportion, the dried roxburgh rose has the functions of nourishing the stomach, stopping diarrhea and strengthening the spleen, the invention blends various nutrient components, has better absorption and has the effects of nourishing the stomach and strengthening the spleen, nourishing and stopping diarrhea after being eaten for a long time.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a health-preserving roxburgh rose chicken food and a preparation method thereof.
Background
The Rosa roxburghii Tratt has the functions of removing toxic substance, promoting blood circulation, removing blood stasis, and preventing and resisting cancer. The Rosa roxburghii has high medicinal value, and its flower, leaf, fruit and seed can be used as medicine, and has effects of resolving food stagnation, invigorating spleen, astringing, stopping diarrhea, and nourishing, and can be used for treating food retention, abdominal distention, dysentery, enteronitis, vitamin C deficiency, etc. Especially, the roxburgh rose is rich in superoxide dismutase (SOD for short), the SOD is an internationally recognized active substance with the functions of resisting senility and preventing cancer, also has the functions of resisting virus and radiation, and has wide application in the aspects of preventing and treating cardiovascular diseases, digestive systems and various tumor diseases. The fruit of the roxburgh rose is also the first-class raw material for processing the health food, the mature roxburgh rose has thick meat quality and unique taste, and the fruit is rich in sugar, vitamins, carotene, organic acid and more than 20 amino acids.
At present, the nutrient components of the roxburgh rose are reserved in the food processing, and the unique flavor is not researched yet. With the improvement of living standard of people, meat food with common taste can not meet the pursuit of people, and the development of nutritional, delicious and functional meat food is needed.
Disclosure of Invention
In order to solve the technical problems, the invention provides a health-preserving roxburgh rose chicken food and a preparation method thereof.
The invention is realized by the following technical scheme.
The invention provides a health-care roxburgh rose chicken food which comprises 45-55 parts of water, 27-34 parts of chicken, 8-11 parts of dry roxburgh rose, 5-8 parts of edible fungi, 1.5-3 parts of roxburgh rose juice and 0.8-1.5 parts of salt, and is stewed for 100-130 minutes.
According to the invention, through proper proportion, the sour and astringent feeling of the roxburgh rose is removed, the taste is delicious, the aftertaste is sweet, and the effects of appetizing and refreshing are achieved; in the mixture ratio, the dried roxburgh rose has the functions of nourishing the stomach, stopping diarrhea and strengthening the spleen, and the roxburgh rose juice is used for extracting freshness and supplementing fragrance and sweet taste, so that other chemical seasonings are avoided, the taste is not reduced, and the roxburgh rose is suitable for people of all ages to eat; the invention blends various nutrient components, has better absorption, and has the effects of nourishing the stomach and the spleen, nourishing and stopping diarrhea after being eaten for a long time.
The stewing process comprises the steps of firstly adding chicken and salt into a soil tank after boiling water, stewing for 65-80 minutes with slow fire, adding dried roxburgh rose and edible fungi, stewing for 35-40 minutes, then adding roxburgh rose juice, and stewing for 8-12 minutes.
After stewing, the solid content is not less than 30%.
The dried roxburgh rose is soaked in water for 4-4.5 hours before stewing and is subjected to microwave activation treatment.
49-51 parts of water, 29-31 parts of chicken, 9-10 parts of dried roxburgh rose, 6-7 parts of edible fungi, 2-2.5 parts of roxburgh rose juice and 0.9-1.1 parts of salt.
The invention also provides a preparation method of the health-preserving roxburgh rose chicken food, which comprises the following steps:
step one, soaking 8-11 parts of dried roxburgh rose in water for 4-4.5 hours, then performing microwave activation treatment for 45-60 seconds, and simultaneously boiling 45-55 parts of water in a soil tank for later use;
step two, adding 27-34 parts of chicken and 0.8-1.5 parts of salt into boiled water, stewing for 62-80 minutes, then adding dried roxburgh rose after microwave activation, adding 5-8 parts of edible fungi, stewing for 35-40 minutes, then adding 1.5-3 parts of roxburgh rose juice, and stewing for 8-12 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 50-65 seconds;
and step four, cooling and storing in a room temperature environment.
The first step is to soak 10 parts of dried roxburgh rose in water for 4 hours, then carry out microwave activation treatment for 50 seconds, and take 50 parts of water to boil in a soil tank.
And the second step is specifically that 30 parts of chicken and 1 part of salt are added into boiled water, the mixture is stewed for 70 minutes, then dried roxburgh rose after microwave activation is added, 7 parts of edible fungi are added, 2 parts of roxburgh rose juice are added after stewing for 40 minutes, and the mixture is stewed for 10 minutes.
And the microwave sterilization time of the step three is 60 seconds.
The invention has the beneficial effects that:
according to the invention, through proper proportion, the sour and astringent feeling of the roxburgh rose is removed, the taste is delicious, the aftertaste is sweet, and the effects of appetizing and refreshing are achieved; in the mixture ratio, the dried roxburgh rose has the functions of nourishing the stomach, stopping diarrhea and strengthening the spleen, and the roxburgh rose juice is used for extracting freshness and supplementing fragrance and sweet taste, so that other chemical seasonings are avoided, the taste is not reduced, and the roxburgh rose is suitable for people of all ages to eat; the invention blends various nutrient components, has better absorption, and has the effects of nourishing the stomach and the spleen, nourishing and stopping diarrhea after being eaten for a long time.
The preparation process of the invention blends various nutrient components, and by the process, the nutrient components in the roxburgh rose and the chicken are maximally reserved and effectively combined, the product quality is uniform, the nutrient components and the taste are consistent, and the absorption is better; in the preparation process, the SOD (superoxide dismutase) is ensured to be separated out, and the SOD is easy to be absorbed by human bodies, thereby exerting better nutritional effect. Has effects of invigorating stomach and spleen, nourishing, and relieving diarrhea. The hot sealing and microwave sterilization effectively eliminate microorganisms and prolong the storage time.
Detailed Description
The technical solution of the present invention is further described below, but the scope of the claimed invention is not limited to the described.
The invention provides a health-care roxburgh rose chicken food which comprises 45-55 parts of water, 27-34 parts of chicken, 8-11 parts of dry roxburgh rose, 5-8 parts of edible fungi, 1.5-3 parts of roxburgh rose juice and 0.8-1.5 parts of salt, and is stewed for 100-130 minutes.
According to the invention, through proper proportion, the sour and astringent feeling of the roxburgh rose is removed, the taste is delicious, the aftertaste is sweet, and the effects of appetizing and refreshing are achieved; in the mixture ratio, the dried roxburgh rose has the functions of nourishing the stomach, stopping diarrhea and strengthening the spleen, and the roxburgh rose juice is used for extracting freshness and supplementing fragrance and sweet taste, so that other chemical seasonings are avoided, the taste is not reduced, and the roxburgh rose is suitable for people of all ages to eat; the invention blends various nutrient components, has better absorption, and has the effects of nourishing the stomach and the spleen, nourishing and stopping diarrhea after being eaten for a long time.
The stewing process comprises the steps of firstly adding chicken and salt into a soil tank after boiling water, stewing for 65-80 minutes with slow fire, adding dried roxburgh rose and edible fungi, stewing for 35-40 minutes, then adding roxburgh rose juice, and stewing for 8-12 minutes.
After stewing, the solid content is not less than 30%.
The dried roxburgh rose is soaked in water for 4-4.5 hours before stewing and is subjected to microwave activation treatment. The dissolubility of the nutrient components is improved, the seasoning is convenient, the bitter and astringent taste is removed, and the loss of the nutrient components is avoided.
49-51 parts of water, 29-31 parts of chicken, 9-10 parts of dried roxburgh rose, 6-7 parts of edible fungi, 2-2.5 parts of roxburgh rose juice and 0.9-1.1 parts of salt.
The invention also provides a preparation method of the health-preserving roxburgh rose chicken food, which comprises the following steps:
step one, soaking 8-11 parts of dried roxburgh rose in water for 4-4.5 hours, then performing microwave activation treatment for 45-60 seconds, and simultaneously boiling 45-55 parts of water in a soil tank for later use;
step two, adding 27-34 parts of chicken and 0.8-1.5 parts of salt into boiled water, stewing for 62-80 minutes, then adding dried roxburgh rose after microwave activation, adding 5-8 parts of edible fungi, stewing for 35-40 minutes, then adding 1.5-3 parts of roxburgh rose juice, and stewing for 8-12 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 50-65 seconds;
and step four, cooling and storing in a room temperature environment.
The invention blends various nutrient components, and by the process, the nutrient components in the roxburgh rose and the chicken are maximally reserved and effectively combined, the product quality is uniform, the nutrient components and the taste are consistent, and the absorption is better; in the preparation process, the SOD (superoxide dismutase) is ensured to be separated out, and the SOD is easy to be absorbed by human bodies, thereby exerting better nutritional effect. Has effects of invigorating stomach and spleen, nourishing, and relieving diarrhea. The hot sealing and microwave sterilization effectively eliminate microorganisms and prolong the storage time.
The first step is to soak 10 parts of dried roxburgh rose in water for 4 hours, then carry out microwave activation treatment for 50 seconds, and take 50 parts of water to boil in a soil tank.
And the second step is specifically that 30 parts of chicken and 1 part of salt are added into boiled water, the mixture is stewed for 70 minutes, then dried roxburgh rose after microwave activation is added, 7 parts of edible fungi are added, 2 parts of roxburgh rose juice are added after stewing for 40 minutes, and the mixture is stewed for 10 minutes.
And the microwave sterilization time of the step three is 60 seconds. Reduce the change and loss of nutrient components caused by overheating.
The embodiment of the invention provides a preparation method of a health-preserving roxburgh rose chicken food, which comprises the following steps:
step one, 8 parts of dried roxburgh rose are soaked in water for 4 hours, then microwave activation treatment is carried out for 45 seconds, and simultaneously 55 parts of water is taken and boiled in a soil tank for standby;
step two, adding 33 parts of chicken and 0.8 part of salt into boiled water, stewing for 62 minutes, then adding dried roxburgh rose activated by microwave, adding 7 parts of edible fungi, stewing for 35 minutes, then adding 1.5 parts of roxburgh rose juice, and stewing for 8 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 50 seconds;
and step four, cooling and storing in a room temperature environment.
The second embodiment is a preparation method of a health-preserving roxburgh rose chicken food, which comprises the following steps:
step one, 11 parts of dried roxburgh rose are soaked in water for 4.5 hours, then microwave activation treatment is carried out for 60 seconds, and meanwhile, 45 parts of water is taken and boiled in a soil tank for standby;
step two, adding 27 parts of chicken and 1.4 parts of salt into boiled water, stewing for 80 minutes, then adding dried roxburgh rose activated by microwave, adding 7 parts of edible fungi, stewing for 40 minutes, then adding 3 parts of roxburgh rose juice, and stewing for 12 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 65 seconds;
and step four, cooling and storing in a room temperature environment.
The third embodiment of the preparation method of the health-preserving roxburgh rose chicken food comprises the following steps:
step one, soaking 10 parts of dry roxburgh rose in water for 4 hours, then carrying out microwave activation treatment for 50 seconds, and simultaneously boiling 50 parts of water in a soil tank for later use;
step two, adding 30 parts of chicken and 1 part of salt into boiled water, stewing for 70 minutes, then adding dried roxburgh rose activated by microwave, adding 7 parts of edible fungi, stewing for 40 minutes, then adding 2 parts of roxburgh rose juice, and stewing for 10 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 60 seconds;
and step four, cooling and storing in a room temperature environment.
A preparation method of a health-preserving roxburgh rose chicken food comprises the following steps:
step one, soaking 7 parts of dried roxburgh rose in water for 4 hours, then carrying out microwave activation treatment for 50 seconds, and simultaneously taking 50 parts of water and boiling the water in a soil tank for later use;
step two, adding 35 parts of chicken and 1 part of salt into boiled water, stewing for 60 minutes, then adding dried roxburgh rose activated by microwave, adding 7 parts of edible fungi, stewing for 30 minutes, then adding 1 part of roxburgh rose juice, and stewing for 6 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 50 seconds;
and step four, cooling and storing in a room temperature environment.
The preparation method of the health-preserving roxburgh rose chicken food in the control group II comprises the following steps:
step one, soaking 12 parts of dried roxburgh rose in water for 4.5 hours, then carrying out microwave activation treatment for 60 seconds, and simultaneously boiling 45 parts of water in a soil tank for later use;
step two, adding 26 parts of chicken and 1 part of salt into boiled water, stewing for 80 minutes, then adding dried roxburgh rose activated by microwave, adding 7 parts of edible fungi, stewing for 40 minutes, then adding 3 parts of roxburgh rose juice, and stewing for 12 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 65 seconds;
and step four, cooling and storing in a room temperature environment.
Five volunteers were selected to form a panel of panelists, and the foods prepared in the above examples and control group were scored for taste and averaged, with the results as follows:
| experimental group | Average score | Evaluation of |
| Example one | 90 | The sweet taste is weak and not obvious |
| Example two | 92.5 | Sweet and slightly sour |
| EXAMPLE III | 96 | Has sweet taste |
| Control group one | 85 | Has light taste and no fruity taste |
| Control group two | 83.5 | Slightly sour |
Claims (9)
1. A health-preserving roxburgh rose chicken food is characterized in that: the method comprises the steps of stewing 45-55 parts of water, 27-34 parts of chicken, 8-11 parts of dried roxburgh rose, 5-8 parts of edible fungi, 1.5-3 parts of roxburgh rose juice and 0.8-1.5 parts of salt for 100-130 minutes.
2. The health rosa roxburghii chicken food of claim 1, wherein: the stewing process comprises the steps of firstly adding chicken and salt into a soil tank after boiling water, stewing for 65-80 minutes with slow fire, adding dried roxburgh rose and edible fungi, stewing for 35-40 minutes, then adding roxburgh rose juice, and stewing for 8-12 minutes.
3. The health rosa roxburghii chicken food of claim 2, wherein: after stewing, the solid content is not less than 30%.
4. The health rosa roxburghii chicken food of claim 1, wherein: the dried roxburgh rose is soaked in water for 4-4.5 hours before stewing and is subjected to microwave activation treatment.
5. The health rosa roxburghii chicken food of claim 1, wherein: 49-51 parts of water, 29-31 parts of chicken, 9-10 parts of dried roxburgh rose, 6-7 parts of edible fungi, 2-2.5 parts of roxburgh rose juice and 0.9-1.1 parts of salt.
6. The method for making the health-preserving roxburgh rose chicken food as claimed in claim 1, wherein the method comprises the following steps: comprises the following steps of (a) carrying out,
step one, soaking 8-11 parts of dried roxburgh rose in water for 4-4.5 hours, then performing microwave activation treatment for 45-60 seconds, and simultaneously boiling 45-55 parts of water in a soil tank for later use;
step two, adding 27-34 parts of chicken and 0.8-1.5 parts of salt into boiled water, stewing for 62-80 minutes, then adding dried roxburgh rose after microwave activation, adding 5-8 parts of edible fungi, stewing for 35-40 minutes, then adding 1.5-3 parts of roxburgh rose juice, and stewing for 8-12 minutes;
step three, putting the stewed food into high-temperature resistant containers while the food is hot, sealing the containers while the food is hot, and then performing microwave sterilization for 50-65 seconds;
and step four, cooling and storing in a room temperature environment.
7. The method for making the health-preserving roxburgh rose chicken food as claimed in claim 6, wherein the method comprises the following steps: the first step is to soak 10 parts of dried roxburgh rose in water for 4 hours, then carry out microwave activation treatment for 50 seconds, and take 50 parts of water to boil in a soil tank.
8. The method for making the health-preserving roxburgh rose chicken food as claimed in claim 6, wherein the method comprises the following steps: and the second step is specifically that 30 parts of chicken and 1 part of salt are added into boiled water, the mixture is stewed for 70 minutes, then dried roxburgh rose after microwave activation is added, 7 parts of edible fungi are added, 2 parts of roxburgh rose juice are added after stewing for 40 minutes, and the mixture is stewed for 10 minutes.
9. The method for making the health-preserving roxburgh rose chicken food as claimed in claim 6, wherein the method comprises the following steps: and the microwave sterilization time of the step three is 60 seconds.
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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