Yin-nourishing dryness-moisturizing milk-fragrance chicken steak and preparation method thereof

Abstract

The invention discloses a yin-nourishing dryness-moisturizing milk-fragrance chicken steak. The yin-nourishing dryness-moisturizing milk-fragrance chicken steak is prepared from the following raw materials by weight: 50 to 55 parts of small chicken breast, 8 to 13 parts of a rapeseed cake, 6 to 7 parts of dried green plum, 4 to 6 parts of milk powder, 5 to 7 parts of aloe peel, 1 to 2 parts of Reinwardtia indica Dum., 0.5 to 1 part of donkey-hide gelatin, 0.4 to 1 part of evening primrose, 20 to 25 parts of egg liquid, 6 to 7 parts of onion juice and a proper amount of glycerin, cross-linked hydroxypropyl starch and water-soluble chitosan. A cross-linked hydroxypropyl starch-chitosan edible film coating the chicken steak has better tensile strength, elongation at break, resistance to oxidation and oxygen-permeation and moisture-permeation coefficients compared with an edible film prepared from a single raw material. The chicken steak prepared in the invention has savoury, mellow and delicious taste, lingering aftertaste and good tasting quality, maximally maintains nutritional components of the chicken steak and is endowed with blood-enriching, yin-nourishing, dryness-moisturizing and tendon-strengthening health care functions through addition of food materials like Reinwardtia indica Dum., donkey-hide gelatin and evening primrose.

Description

technical field [0001] The invention relates to a health-care chicken, in particular to a milk-flavored chicken steak for nourishing yin, moistening dryness and a preparation method thereof. Background technique [0002] Packaging plays an extremely important role in the process of food storage and sales. In the past few decades, plastics have been widely used in food packaging due to their superior performance and low cost. However, plastic packaging has stable properties. Abandoned in the environment is not easy to decompose and rot, easy to cause environmental pollution. In addition, some additives, plasticizers, monomers, polymer degradation by-products, and residual solvents in the polymerization reaction in plastic packaging materials may migrate from plastic packaging bags to food, thereby causing changes in the flavor of food. Even bring toxic side effects. At the same time, some components in food may migrate to packaging materials, especially the migration of fat...

AI Technical Summary

Problems solved by technology

The strength and rigidity of starch film are high, but the toughness and elasticity are low, and because the natural edible polymer material itself is hydrophilic, it is subject to certain restrictions in industrial production.