Chicken cartilage and shiitake sauce and preparing method thereof

A technology of chicken cartilage and mushroom sauce, which is applied in the field of nutritious food to achieve the effect of unique flavor, avoiding excessive volatilization, and improving flavor

Active Publication Date: 2015-12-16
河北美客多食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the functions of relieving atherosclerosis, lowering blood lipids, clearing moist, cl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1:

[0028] A chicken cartilage mushroom sauce, the weight of each component of the chicken cartilage mushroom sauce is: chicken cartilage meat 90, dried mushrooms 50, garlic 80, dried chili 8, sauce 30 (bean paste 60, oil consumption 10, Soy sauce 20, sesame oil 20, red oil 15, cooking wine 3, salt 3, starch 3).

[0029] Step 1. Preparation of auxiliary materials:

[0030] 1.1 Preparation of sesame oil: Weigh high-quality sesame pepper 20, Sichuan pepper 4, Cao Guo 3, Amomum 2, Hawthorn 2, and crush them into powder, drop the powder into vegetable oil, heat to 70°C, hold for 4 minutes, and boil Prepare sesame oil, filter and set aside;

[0031] 1.2 Preparation of red oil: Weigh 30 parts by weight of high-quality red oil dried chili, sesame 5-8, pepper 4, tangerine peel 6, mint 2, grass fruit 2, and crush into powder, add the powder to vegetable oil and mix well, heat to 60 ℃, keep for 5 minutes, boil it into red oil, filter, and set aside;

[0032] 1.3 Sauce preparati...

Example Embodiment

[0042] Example 2:

[0043] A chicken cartilage mushroom sauce, the weight of each component of the chicken cartilage mushroom sauce is: chicken cartilage meat 95, dried mushrooms 45, garlic 70, dried chili 9, sauce 25 (bean paste 70, oil consumption 15, 15 Soy sauce 25, sesame oil 30, red oil 20, cooking wine 3.5, salt 3.5, starch 3.5).

[0044] Step 1. Preparation of auxiliary materials:

[0045] 1.1 Preparation of sesame oil: Weigh high-quality sesame pepper 20, Sichuan pepper 4, Cao Guo 3, Amomum 2, Hawthorn 2, and crush them into powder, drop the powder into vegetable oil, heat to 70°C, hold for 4 minutes, and boil Prepare sesame oil, filter and set aside;

[0046] 1.2 Preparation of red oil: Weigh 30 parts by weight of high-quality red oil dried chili, sesame 5-8, pepper 4, tangerine peel 6, mint 2, grass fruit 2, and crush into powder, add the powder to vegetable oil and mix well, heat to 60 ℃, keep for 5 minutes, boil it into red oil, filter, and set aside;

[0047] 1.3 Sauce ...

Example Embodiment

[0057] Example 3:

[0058] A chicken cartilage mushroom sauce, the weight of each component of the chicken cartilage mushroom sauce is: chicken cartilage meat 100, dried mushroom 60, garlic 60, dried chili 10, sauce 20 (bean paste 65, oil consumption 12, Soy sauce 22, sesame oil 25, red oil 20, cooking wine 4, salt 4, starch 4).

[0059] Step 1. Preparation of auxiliary materials:

[0060] 1.1 Preparation of sesame oil: Weigh high-quality sesame pepper 25, Chinese pepper 5, Cao Guo 4, Amomum 3, hawthorn 3, and crush them into powder, drop the powder into vegetable oil, heat to 75°C, hold for 3 minutes, and boil Prepare sesame oil, filter and set aside;

[0061] 1.2 Preparation of red oil: Weigh high-quality red oil dried chili 35, sesame 8, Chinese pepper 5, tangerine peel 7, peppermint 3, grass fruit 3, crush them into powder, add the powder to vegetable oil and mix well, heat to 60°C, keep it for 5 Minute, boil into red oil, filter, set aside;

[0062] 1.3 Sauce preparation: bean p...

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PUM

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Abstract

The invention relates to a nutritious food, in particular to a method for preparing chicken cartilage and shiitake sauce. The chicken cartilage and shiitake sauce is prepared from, by weight, 90-100 parts of chicken cartilage meat, 40-50 parts of dried shiitake, 60-80 parts of garlic, 8-10 parts of dried chili, 20-30 parts of condiments and 60-70 parts of vegetable oil. The method has the advantages that chicken cartilage and shiitake with high nutritive value are used as raw materials, and therefore a good health care effect is realized; homemade distinctive pepper oil and red oil are adopted, so that the sauce has a unique flavor and tastes spicy and refreshing. By the adoption of the vacuum quick cooling technique and the vacuum impregnation technique, biochemical reactions, such as oil oxidation and starch gelatinization, of materials at high temperatures are avoided, excessive volatilization of flavor substances at high temperatures is avoided, and the flavor of the product is improved through vacuum impregnation.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a preparation method of chicken cartilage and shiitake mushroom sauce. Background technique [0002] Chicken cartilage is rich in chondroitin sulfate and collagen, which has high nutritional and health value, but the utilization rate of deep processing of animal cartilage in China is very low; shiitake mushroom is also a common health-care edible fungus, containing eight kinds of essential amino acids and vitamins, and contains Rich gelatin, crisp taste. It has the functions of relieving atherosclerosis, lowering blood lipids, clearing the intestines, moistening the lungs, etc. There are only a few existing mushroom sauces on the market. So developing the chicken cartilage mushroom sauce product all has broad market prospect. Contents of the invention [0003] In order to solve the above problems, the object of the invention is to propose a production process of chicken cartilage mushroom...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L1/312A23L1/315A23L27/60A23L11/00A23L13/20A23L13/50
Inventor 胡晓江
Owner 河北美客多食品集团股份有限公司
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