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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: 2014-04-16
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 whole chicken or chicken alone, and there is no snack food that processes mushroom substances and chicken together

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

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

[0044] A. Processing of chicken

[0045] (1) Trimming treatment

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

[0047] (2) Marinated at room temperature

[0048] Put the cleaned and drained chicken into a container, add 2.5% of chicken weight in salt, 0.25‰ of sodium nitrite, 0.8‰ of D-sodium erythorbate, 0.4% of minced ginger, 0.2% of lotus leaf powder, 0.2% The lemon powder is added layer by layer to marinate, one layer of meat and one layer of marinade are evenly sprinkled in, and marinated at room temperature for 10-12 hours;

[0049] (3) Cooking

[0050]Rinse the marinated chicken with clean water, mix in 0.2% papain by weight of the chicken, mix well, ...

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PUM

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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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Patent Type & Authority Patents(China)
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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