CN115669871A - A grass chicken (15878) shrimp and its preparation method - Google Patents
A grass chicken (15878) shrimp and its preparation method Download PDFInfo
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- CN115669871A CN115669871A CN202211126486.4A CN202211126486A CN115669871A CN 115669871 A CN115669871 A CN 115669871A CN 202211126486 A CN202211126486 A CN 202211126486A CN 115669871 A CN115669871 A CN 115669871A
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- shrimp
- chicken
- juice
- shrimps
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- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
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- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 240000005856 Lyophyllum decastes Species 0.000 claims 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
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- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 29
- 238000001816 cooling Methods 0.000 description 5
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 2
- 239000004287 Dehydroacetic acid Substances 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000019258 dehydroacetic acid Nutrition 0.000 description 2
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 2
- 229940061632 dehydroacetic acid Drugs 0.000 description 2
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
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- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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Classifications
-
- 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 grass chicken
Shrimp and its preparation method, wherein grass chicken
The shrimp is prepared by parching chicken, shrimp and flavoring agent
The processing technology is characterized by comprising the following raw materials in parts by weight: 50% -60% of chicken, 8% -12% of shrimp and seasoning
18-22% of juice, 3-6% of vegetable oil, 2-4% of pepper and 1-3% of ginger. The invention produces the grass chicken
Description
Technical Field
The invention relates to the field of food processing, in particular to a grass carp chicken
A shrimp and its preparation method are provided.
Background
The grass chicken has the characteristics of no hormone, no pollution, tough chicken meat, delicious taste and the like, the grass chicken meat is firmer, the meat structure and the nutrition proportion are more reasonable, the content proportion of chicken protein is higher, the grass chicken meat also contains trace elements and various nutrients, the content of fat is lower, the grass chicken meat has important value for the health care of human bodies, is a meat product which is liked by Chinese people and belongs to high-protein meat, has high digestibility, is easily absorbed and utilized by the human bodies, and has the effects of enhancing physical strength and strengthening the bodies. The chicken skin of the hen contains rich colloid protein, can be quickly absorbed and utilized by a human body, is very good colloid, and can enhance the physique of the human body and improve the immunity of the human body when people frequently eat the hen.
The invention aims to make the grass chicken
The shrimps are made into special cate which can be industrially produced.
Disclosure of Invention
In view of this, the invention aims to provide a grass chicken
The preparation method is a novel processing technology of chicken and shrimp meat, and the delicious taste of the shrimp meat is matched with the fragrant and tender taste of the chicken meat
The processing technology of the preparation and production ensures that the soup is fully absorbed by the chicken and the shrimp, and the taste is more layered.
The adopted technical scheme is as follows:
the invention relates to a grass chicken
Shrimp, which is prepared by stir-frying chicken, shrimp and seasonings
Prepared by the method processing technology and comprises the following raw materials in percentage by weightExample preparation: 50-60% of chicken, 8-12% of shrimp and seasoning
18-22% of juice, 3-6% of vegetable oil, 2-4% of pepper and 1-3% of ginger.
Further, the hen is
The shrimp is prepared from the following raw materials in percentage by weight: chicken 60%, shrimp 10%, and flavoring
20% of juice, 5% of vegetable oil, 3% of pepper and 2% of ginger.
Further, the seasoning
The sauce is a soup stock prepared by decocting pig bone, chicken and mushroom, adding edible salt, sugar, edible oil and guar gum food additive, and making into flavoring agent
And (4) juice.
The invention relates to a hen
The preparation method of the shrimp comprises the following steps:
s1, preparing chicken and shrimp and seasoning
Cleaning chicken, cutting into 1-3 cm pieces; removing shells and shrimp threads of shrimps, adding cooking wine and ginger, and pickling;
s2, adding vegetable oil into a pot, heating, adding chicken, frying until the chicken is slightly yellow, adding ginger and hot pepper, continuously frying, and adding seasoning
Small fire mixed with juice
Preparation, treatment
And (3) fully absorbing the juice by chicken, adding the pickled shrimp meat in the step (S1), heating until the shrimp meat is discolored and cooked, taking out the shrimp meat, and filling the shrimp meat into a tray.
And further S3, cooling the prepared product, metering the cooled product, filling the cooled product into an ozone-sterilized packaging bag, putting the packaging bag into a vacuum machine, vacuumizing, sealing and packaging, and putting the packaged product into a water bath type sterilization kettle for sterilization.
Further, in S3, sterilizing in a water bath type sterilization kettle at 120-130 ℃ for 5-6 minutes, and cooling at constant temperature for 30-40 minutes.
Further, in S2, adding ginger and hot pepper into the chicken fried to be slightly yellow, continuously frying for 2-3 minutes, and adding seasoning
Small fire with juice
Making for 10-12 minutes.
Further, in S1, the shrimps are shelled and peeled off, and cooking wine and ginger are added for pickling for 30-40 minutes.
The invention has the beneficial effects that:
grass chicken
The special color, the integrity and the truth of the preparation method of the shrimps are that corresponding fixed food materials are required to be selected, and one material is indispensable, one material is omitted and one material is replaced; the materials must be fed in sequence; must understand and comprehensively master the hen
Shrimp seasoning
The flavoring principle of the juice ensures that the finished product keeps the special color, the integrity and the trueness. The invention also provides a method for preparing the chicken
The shrimps are popular with guests from south to north and are praised after eating.
The invention relates to a novel processing technology of chicken and shrimp meat, which combines the delicious taste of the shrimp meat with the fragrant and tender taste of the chicken meat
The processing technology of the preparation and production ensures that the soup is fully absorbed by the chicken and the shrimp, has more layered mouthfeel, more meets the requirements of young consumers, and has balanced nutrition, fresh and sweet taste and good taste.
Detailed Description
The present invention will be described in detail with reference to specific examples, but the use and purpose of these exemplary embodiments are only to exemplify the present invention, and do not limit the actual scope of the present invention in any way, and the scope of the present invention is not limited thereto.
Example 1
The grass chicken of the embodiment
Shrimp prepared by parching chicken, shrimp and flavoring agent
The processing technology is characterized by comprising the following raw materials in parts by weight: chicken 60%, shrimp 10%, and flavoring
20% of juice, 5% of vegetable oil, 3% of pepper and 2% of ginger.
The hen is prepared from hen
Preparation method of shrimpWhich comprises the following steps:
s1, firstly preparing seasoning
The juice is obtained by mixing the raw materials,
the sauce is prepared by decocting Os Sus Domestica, carnis gallus Domesticus, and Lentinus Edodes to obtain stock, adding food additives such as edible salt, sugar, oyster sauce, and guar gum, and making into flavoring agent
And (4) juice.
Then the white strip chicken after quarantine delivery is cleaned, cut into small pieces of about 2 cm. Removing shells and shrimp threads of shrimps, adding cooking wine and ginger, and pickling for 30 minutes.
S2, frying: adding vegetable oil into the pan, heating until smoke is emitted, adding Capsici fructus 3%, adding rhizoma Zingiberis recens 2%, parching, adding Carnis gallus Domesticus 60%, parching until the Carnis gallus Domesticus turns slightly yellow, and adding flavoring agent
Juice 20%, and small fire
The juice is prepared and collected to obtain the juice,
and after 10 minutes of preparation, adding the pickled shrimp meat, heating until the shrimp meat is discolored and cooked, taking out the shrimp meat from the pot, and filling the shrimp meat into a tray.
Example 2
On the basis of the embodiment 1, the grass chicken of the embodiment
The shrimp also comprises the following steps:
s3, cooling the prepared product, metering the cooled product, filling the cooled product into a packaging bag subjected to ozone sterilization, putting the packaging bag into a vacuum machine for vacuum pumping, sealing and packaging, putting the packaged product into a water bath type sterilization kettle for sterilization, setting the temperature at 120 ℃ for 5 minutes, and cooling at constant temperature for 30 minutes.
And S4, performing product inspection after sterilizing and cooling the products, performing extraction inspection according to the delivery inspection program of the meat products, packaging the meat products without obvious bag expansion and air leakage, and packaging the qualified products into a refrigeration house.
The hen prepared in example 1 was added
Directly tasting 30 random clients in the store by the shrimps, filling in a questionnaire, and scoring 10 as the highest score with 10;
the evaluation group was composed of 20 persons skilled in food science, and the prepared hen was subjected to
The shrimp were evaluated and each gave a 10 point rating.
Whether random consumers or professional panel, gives 100% 10-point scores.
The hen made in example 2 of the present invention was treated in accordance with the national food safety standard
The quality of the shrimps was measured and the results are shown in Table 1 below.
TABLE 1
| Basis of detection | Example 2 | |
| Lead mg/kg (in terms of Pb) | GB5009.12-2017 | Qualified |
| Total arsenic mg/kg (in As) | GB5009.11-2014 | Qualified |
| Cadmium mg/kg (in Cd) | GB5009.15-2014 | Qualified |
| Total mercury mg/kg (in Hg) | GB5009.17-2014 | Qualified |
| Chromium mg/kg (in terms of Cr) | GB5009.123-2014 | Qualified |
| Benzoic acid and its sodium salt g/kg (in terms of benzoic acid) | GB5009.28-2016 | Qualified |
| Sorbic acid and potassium salt g/kg (calculated as sorbic acid) | GB5009.28-2016 | Qualified |
| Nitrite mg/kg (calculated as sodium nitrite) | GB5009.33-2016 | Qualified |
| Saccharin sodium g/kg (calculated as saccharin sodium) | GB5009.28-2016 | Qualified |
| Sucralose g/kg | GB22255-2014 | Qualified |
| Dehydroacetic acid and its sodium salt g/kg (in terms of dehydroacetic acid) | GB5009.121-2016 | Qualified |
| Commercial sterility | GB4879.26-2013 | Qualified |
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (8)
1. Grass chicken
The shrimp is characterized in that the shrimp is prepared by mixing and frying chicken, shrimp and seasonings
The material is prepared by the following raw materials in parts by weight: 50-60% of chicken, 8-12% of shrimp and seasoning
18-22% of juice, 3-6% of vegetable oil, 2-4% of pepper and 1-3% of ginger.
2. The hen of claim 1
The shrimp is characterized by being prepared from the following raw materials in parts by weight: chicken 60%, shrimp 10%, and flavoring
20% of juice, 5% of vegetable oil, 3% of pepper and 2% of ginger.
3. A hen of claim 1 or 2
The shrimp is characterized in that the seasoning is
The sauce is a soup stock prepared by decocting pig bone, chicken and mushroom, adding edible salt, sugar, edible oil and guar gum food additive, and making into flavoring agent
And (4) juice.
4. A hen of claim 1 or 2
The preparation method of the shrimp is characterized by comprising the following steps:
s1, preparing chicken and shrimp and seasoning
Cleaning chicken, cutting into 1-3 cm pieces; removing shells and shrimp threads of shrimps, adding cooking wine and ginger, and pickling;
s2, adding vegetable oil into a pot, heating, adding chicken, frying until the color of the chicken is slightAdding rhizoma Zingiberis recens and Capsici fructus into the yellow hair, parching, and adding flavoring agent
Small fire mixed with juice
To prepare, wait
And (3) fully absorbing the juice by chicken, adding the pickled shrimp meat in the step (S1), heating until the shrimp meat is discolored and cooked, taking out the shrimp meat, and filling the shrimp meat into a tray.
5. The hen of claim 4
The preparation method of the shrimps is characterized by further comprising S3. The prepared product is cooled, then is metered into an ozone-sterilized packaging bag, is placed into a vacuum machine for vacuumizing, sealing and packaging, and is placed into a water bath type sterilization kettle for sterilization after being packaged.
6. The hen of claim 5
The preparation method of the shrimps is characterized in that in S3, the shrimps are sterilized in a water bath type sterilization kettle, the temperature is set to be 120-130 ℃, the time is set to be 5-6 minutes, and the shrimps are cooled for 30-40 minutes at constant temperature.
7. Grass carp chicken according to claim 4
The preparation method of the shrimp is characterized in that in S2, ginger and hot pepper are added into the fried chicken to be slightly yellow, and the fried chicken is continuously fried for 2 to 3 minutes, and seasoning is added
Small fire with juice
Making for 10-12 minutes.
8. The hen of claim 4
The preparation method of the shrimps is characterized in that in S1, the shrimps are shelled and the shrimp threads are removed, and cooking wine and ginger are added to pickle for 30-40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211126486.4A CN115669871A (en) | 2022-09-16 | 2022-09-16 | A grass chicken (15878) shrimp and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211126486.4A CN115669871A (en) | 2022-09-16 | 2022-09-16 | A grass chicken (15878) shrimp and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669871A true CN115669871A (en) | 2023-02-03 |
Family
ID=85061960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211126486.4A Pending CN115669871A (en) | 2022-09-16 | 2022-09-16 | A grass chicken (15878) shrimp and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115669871A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180119812A (en) * | 2017-04-26 | 2018-11-05 | 배지원 | Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same |
| CN110367471A (en) * | 2019-07-31 | 2019-10-25 | 赵金贵 | Spicy stir-fry chicken of one kind and preparation method thereof |
-
2022
- 2022-09-16 CN CN202211126486.4A patent/CN115669871A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180119812A (en) * | 2017-04-26 | 2018-11-05 | 배지원 | Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same |
| CN110367471A (en) * | 2019-07-31 | 2019-10-25 | 赵金贵 | Spicy stir-fry chicken of one kind and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张奔腾: "家常苏菜1000样", vol. 1, 吉林科学技术出版社, pages: 85 * |
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