Food retention-removing and eyesight-improving type refreshing chicken cutlet and preparation method thereof

Abstract

The invention discloses a food retention-removing and eyesight-improving type refreshing chicken cutlet, which is prepared by the following raw materials in weight part: 55-60 parts of chicken breast, 8-12 parts of chestnut kernels, 7-8 parts of sesame, 12-16 parts of coriander crumbles, 0.3-1 part of green tangerine peel, 1-2.3 parts of gerbera, and 1.2-2.2 parts of pearl powders. Appropriate amounts of clove oil, thyme oil, coriander seed oil, sucrose ester, chitosan, 1-2% of acetum, sunflower seed oil, ground pepper, white sugar, five spice powders and soybean sauce are added. The obtained chicken cutlet is savoury, mellow, delicious and good in mouth feel. The chicken cutlet is coated by a chitosan-compounded preservative film preparation. Compared with a single chitosan-based film solution, the chitosan-compounded preservative film preparation is better in fresh-keeping effect, and contents coated by the chitosan-compounded preservative film preparation are slowed down in hydrogen sulfide generation, lipid oxidation and bacteria multiplication. The chicken cutlet can be preserved longer by 5-7 days. Meanwhile, through adding green tangerine peel, gerbera, pearl powders and other materials, the refreshing chicken cutlet has the health-care functions of soothing the liver, relieving the stagnant Qi, removing the food retention, transforming the stagnation, soothing nerves and improving the eyesight.

Description

technical field [0001] The invention relates to a health-care chicken, in particular to a refreshing chicken cutlet for eliminating stagnation and improving eyesight 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 micr...

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