Balm of stewed chicken with mushroom and preparation method of balm

A technology for mushrooms and balsam, applied in the field of food materials, can solve problems such as difficulty in industrialized production, and achieve the effects of good product use, high cost performance and long aftertaste.

Active Publication Date: 2013-05-22
济宁耐特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no matter from the purchase of raw materials or the mastery of the heat, this delicacy limits people to cooking at home, and it is difficult to form industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Remove surface impurities and viscera from the freshly slaughtered or frozen Northeast stupid chicken, weigh 1kg, put it in a pressure cooker at 120°C, and heat for 20 minutes. Stir the treated raw materials, add 5 g of complex protease and 1.5 kg of water for stirring, adjust the pH value to 8, and heat up to 55° C. for 2 hours for enzymatic hydrolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C to inactivate the enzyme for 10 minutes, then filter after cooling down to room temperature, and the filtrate is the northeast stupid chicken enzymatic hydrolyzate.

[0023] Add 700g of Northeast stupid chicken enzymatic solution, 50g of hydrolyzed vegetable protein solution, 70g of Northeast wild hazel mushroom powder, 40g of glucose, 20g of xylose, 5g of thiamine, 15g of glycine, 10g of alanine, and 10g of arginine in the reaction kettle. 10g, glutamic acid 15g, salt 30g, monosodium glutamate 25g, ginger 5g, anise 2g, cumin 3g, stir and mix well, a...

Embodiment 2

[0025] Remove surface impurities and viscera from the freshly slaughtered or frozen Northeast stupid chicken, weigh 1kg, put it in a pressure cooker at 120°C, and heat for 20 minutes. Stir the treated raw materials, add 8 g of complex protease and 2 kg of water for stirring, adjust the pH value to 8, and heat up to 55° C. for 3.5 hours for enzymatic hydrolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C to inactivate the enzyme for 10 minutes, then filter after cooling down to room temperature, and the filtrate is the northeast stupid chicken enzymatic hydrolyzate.

[0026] In the reaction kettle, add 600g of enzymatic hydrolyzate of stupid chicken, 70g of hydrolyzed vegetable protein solution, 60g of wild hazel mushroom powder, 50g of glucose, 15g of xylose, 3g of thiamine, 10g of glycine, 17g of alanine, and arginine 15g, glutamic acid 10g, salt 30g, monosodium glutamate 25g, ginger 5g, fennel 2g, cumin 3g, stir and mix well, adjust the pH value t...

Embodiment 3

[0028] Remove surface impurities and viscera from the freshly slaughtered or frozen Northeast stupid chicken, weigh 1kg, put it in a pressure cooker at 120°C, and heat for 20 minutes. Stir the treated raw materials, add 9 g of complex protease and 3 kg of water for stirring, adjust the pH value to 8, and heat up to 55° C. for 4 hours for enzymatic hydrolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C to inactivate the enzyme for 10 minutes, then filter after cooling down to room temperature, and the filtrate is the northeast stupid chicken enzymatic hydrolyzate.

[0029] In the reaction kettle, add 650g of enzymatic hydrolyzate of stupid chicken, 60g of hydrolyzed vegetable protein solution, 50g of wild hazel mushroom powder, 45g of glucose, 25g of xylose, 4g of thiamine, 10g of glycine, 16g of alanine, and 16g of arginine 18g, glutamic acid 12g, salt 30g, monosodium glutamate 25g, ginger 5g, anise 2g, cumin 3g, stir and mix well, adjust the pH val...

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Abstract

The invention provides balm of stewed chicken with mushroom and a preparation method of the balm. The preparation method is characterized in that northeast wild hazel mushroom and northeast free range chicken are taken as main raw materials, and the balm of the stewed chicken with mushroom is prepared by performing preprocessing and enzymolysis on the main raw materials, combining with other ingredients and adopting a corresponding preparation process. The obtained balm of the stewed chicken with the mushroom has a unique rich flavor, and a feature of pleasant conditioning sense. By adding a small amount of the balm, special flavor can be reflected, and a product is endowed with the unique flavor of the stewed chicken with the mushroom, so that people can enjoy deliciousness at any time.

Description

technical field [0001] The invention belongs to the field of food materials, in particular to a chick stewed mushroom balm and a preparation method thereof. Background technique [0002] Chicken Stewed with Mushrooms is a famous dish in Northeast China, which is stewed with dried mushrooms, chicken and vermicelli. Hazel mushrooms can bring out the freshness of the chicken to the greatest extent. The long-simmered chicken hydrolyzes the protein in the meat into beneficial ingredients such as peptides and amino acids, making the soup extra delicious and easily absorbed by the intestines, so it is popular among consumers. reader's favorite. However, no matter the purchase of raw materials or the mastery of the heat, this delicacy is limited to people's cooking at home, and it is difficult to form industrialized production. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a chicken stewed mushroom bal...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L1/40A23L1/221A23L1/226A23L23/10A23L27/10A23L27/20
Inventor李秉业李洪久
Owner济宁耐特食品有限公司