Preserved dragon blood chicken and preparation method thereof

A technology for preserved fruit and chicken, applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of affecting the absorption of nutrients, the direct and unbalanced flavor, and unbalanced nutrition, etc. Effect

Inactive Publication Date: 2015-09-30
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.
In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials: chicken 10kg, dried blood 0.06kg, preserved fruit 5kg, vegetable oil 1kg, salt 0.15kg, sodium nitrite 0.015g.

[0024] The five-spice seasoning is prepared from 20g of star anise, 20g of cinnamon, 30g of ginger, 20g of cumin, 30g of Chinese prickly ash, and 30g of pepper.

[0025] The flavor seasoning is prepared from 0.1kg of pepper, 0.1kg of Chinese prickly ash, 0.1kg of monosodium glutamate and 0.1kg of chicken essence.

[0026] The production method, first, mix the cleaned chicken with 0.15 kg of salt and 0.015 g of sodium nitrite, and place it in a low-temperature storage at 3°C ​​for 3 hours. After pickling, add five-spice seasoning, dried blood, preserved fruit and water, and cook at 100°C. The ratio of raw materials to water is 3:1 when stewed, and boil until the water dries up. Deboning the stewed chicken and removing the bones; cutting the deboned chicken into granules or slices, the grain size is 1-4mm, and the slice thickness is 1-3mm. The o...

Embodiment 2

[0028] Raw materials: chicken 9.5kg, dried blood 0.06kg, preserved fruit 5kg, vegetable oil 1kg, salt 0.1kg, sodium nitrite 0.014g.

[0029] The five-spice seasoning is prepared from 10g of star anise, 10g of cinnamon, 20g of ginger, 10g of cumin, 20g of Chinese prickly ash, and 20g of pepper.

[0030] The flavor seasoning is prepared from 0.05kg of pepper, 0.05kg of Chinese prickly ash, 0.05kg of monosodium glutamate and 0.05kg of chicken essence.

[0031] The preparation method is the same as in Example 1.

[0032] Selection of the best formula: Flavor, organizational structure, and mouthfeel are important factors affecting food quality. The present invention selects the best formula and process through experiments. The dried blood dried chicken has a strong flavor, sweet and delicious, compact texture, and a good taste. Not greasy. The present invention uses fresh whole eviscerated chicken as a raw material, and studies the influence of the product formula and process on ...

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Abstract

The invention discloses preserved dragon blood chicken and a preparation method thereof, and belongs to the technical field of foods. The preserved dragon blood chicken is prepared by taking chicken as a raw material, and taking five spice seasoning, preserved dragon blood, vegetable oil and salt as auxiliary materials. The preserved dragon blood chicken is prepared from, in parts by weight, 95-105 parts of chicken, 0.5-1.5 parts of five spice seasoning, 0.6-1 parts of dragon blood, 8-10 parts of preserved pyrus bretschneideri, 8-10 parts of preserved hawthorn, 8-10 parts of preserved litchi, 8-10 parts of preserved apple, 8-10 parts of preserved yellow peach, 8-10 parts of preserved mango, 10-20 parts of vegetable oil and 1-2 parts of salt. The preserved dragon blood chicken disclosed by the invention combines chicken with the preserved dragon blood, and is unique in flavour, short in production period, high in efficiency, good in product taste, non-greasy, and especially suitable for being eaten by the female.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a stewed meat product with sauce, in particular to chicken with dried blood dried fruit and a preparation method thereof. Background technique [0002] The vacuum-packed stewed chicken product with sauce is a kind of convenience food that people often eat in real life. At present, the common production method of vacuum-packed stewed chicken products is to use fresh whole eviscerated chickens as raw materials, which are cleaned, marinated, boiled, pre-cooled, vacuum-packed, sterilized, put into storage, and sold. Its disadvantages are greasy taste and unbalanced nutrition. In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Be...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/311A23L1/318A23L1/29A23L13/50A23L13/10A23L13/70A23L33/00
CPCA23G3/48A23V2002/00A23V2200/30
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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