Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof

Abstract

The invention discloses heart-nourishing yolk and walnut chicken cutlets which are prepared from the following raw materials in parts by weight: 50-60 parts of chicken breast meat, 15-16 parts of rice sprouts, 14-16 parts of walnut cream, 4-5 parts of minced chili pepper, 14-15 parts of salted duck yolk, 0.9-1 part of tuber fleeceflower stems, 1.6-2 parts of white hyacinth beans, 1.9-2 parts of clove branches and a proper amount of clove oil, thyme oil, coriandrum seed oil, sucrose ester, chitosan, a 1-2% acetate solution and lotus leaves. The chicken cutlets disclosed by the invention are savory and mellow and delicious and good in taste quality. The chitosan compound preservative film agent coating to the chicken cutlets is better in preservation effect than that of a single chitosan film liquid, so that the speed of generating hydrogen sulfide by the coated content is slowed down, lipid oxidation is slowed down and bacterial multiplication is slowed down. The storage period of the chicken cutlets is prolonged by 5-7 days compared to that in the prior art. Moreover, by adding food materials such as the tuber fleeceflower stems, the white hyacinth beans, the clove branches and the like, the heart-nourishing yolk and walnut chicken cutlets are endowed with the health-care functions of nourishing heart and soothing the nerves and warming the middle warmer and regulating qi.

Description

technical field [0001] The invention relates to a health-care chicken, in particular to a heart-nourishing egg yolk walnut chicken steak and a preparation method thereof. Background technique [0002] For a long time, chicken products mainly rely on high salt, low water content and low temperature to control the number of microorganisms to achieve the purpose of storage and preservation, which not only affects the flavor and quality of meat products, but also their nutrients are not well preserved. Traditional antiseptic preservation methods for chicken products include low-temperature refrigeration, reduction of water activity, addition of preservatives, acidification, reduction of redox value, radiation, and modified atmosphere preservation. [0003] The main function of chitosan in food processing is as a coating preservative, which can be used for food storage and preservation. Chitosan is a positively charged substance in nature, while microorganisms are negatively cha...

AI Technical Summary

Problems solved by technology

[0002] For a long time, chicken products mainly rely on high salt, low water content and low temperature to control the number of microorganisms to achieve the purpose of storage and preservation, which not only affects the flavor and quality of meat products, but also their nutrients are not well preserved