Method for processing mushroom-flavor chicken and mushroom-flavor chicken

A processing method and chicken technology, which are applied in the field of food processing to achieve the effects of increasing blood pressure regulation, enhancing immunity and having unique flavor.

Active Publication Date: 2013-05-15
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many types of chicken snack foods on the market, but most of these foods are made by processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0043] A method for processing mushroom-flavored chicken, the specific steps are as follows:

[0044] A. Processing of chicken

[0045] (1) Finishing treatment

[0046] Take fresh or frozen raw chicken meat that has passed the inspection, wash it directly or after thawing, clean the surface and internal fat, lymph, blood vessels, congestion and dirt, and then rinse with clean water until no blood is deposited, drain and set aside;

[0047] (2) Pickled at room temperature

[0048] Put the cleaned and drained chicken into a container, add chicken weight 2.5% salt, 0.25‰ sodium nitrite, 0.8‰ sodium D-isoascorbate, 0.4% ground ginger, 0.2% lotus leaf powder, 0.2% When adding lemon powder, marinate layer by layer, evenly sprinkle one layer of meat and one layer of marinade, and marinate for 10-12 hours at room temperature;

[0049] (3) Cooking

[0050] Rinse the marinated chicken with clean water, stir in 0.2% papain of chicken weight, mix well, let stand for 10-15 minutes, then boil in boil...

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Abstract

The invention provides a method for processing mushroom-flavor chicken. The method comprises the procedures of marinating of chicken, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor chicken, the nutrients of the chicken and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the mushroom-flavor chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor chicken is healthy to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing mushroom-flavored chicken and the mushroom-flavored chicken prepared by the method. Background technique [0002] The content of protein in chicken is high, there are many kinds of amino acids, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and filling essence, invigorating the spleen and stomach, activating bloo...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 张文泉望正光余波方园张强望月
Owner ANHUI GUANGZHENG FOOD
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