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Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken

A technology of bean-flavored braised chicken and a processing method is applied to the processing of bean-flavored braised chicken and the field of bean-flavored braised chicken. unique effect

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 kinds of marinated chicken foods on the market, but most of these foods are made by processing whole chicken or chicken alone. There are no foods that process soy substances and chicken together, and smoke nitrates will be produced during the processing , very harmful to human health

Method used

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Embodiment Construction

[0039] A processing method of bean-flavored chicken, comprising the processes of processing chicken, cooking beans, blending, vacuum packaging, sterilization, and storage. The specific steps are as follows:

[0040] A. Processing of chicken

[0041] (1) Trimming treatment

[0042] 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;

[0043] (2) Marinated at room temperature

[0044] Put the cleaned and drained chicken into a container, add 2.5% of the weight of chicken salt, 0.8‰ of sodium D-isoascorbate, 0.4% of minced ginger, 0.2% of lotus leaf powder, 0.2% of lemongrass powder, add When marinating layer by layer, one layer of meat and one layer of marinade are evenly sprinkled in, and marinated at room temperature for 10-12 hours;

[0045] (3) Cooking and removing ...

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PUM

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Abstract

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of bean-flavored chicken and bean-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 blood vessels, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/20A23L1/29A23L13/50A23L11/00A23L33/00
Inventor 望正光张文泉余波杨敏望月张强方园朱军
Owner ANHUI GUANGZHENG FOOD
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