A kind of chicken cartilage mushroom sauce and preparation method thereof

A technology of chicken cartilage and shiitake mushroom sauce, which is applied in the direction of food science, etc., to achieve the effects of avoiding oil oxidation, good health effects, and improving flavor

Active Publication Date: 2018-01-23
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, clearing intestines, moistening lungs, etc. There are only a few mushroom sauces on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0029] Step 1. Preparation of excipients:

[0030] 1.1 Preparation of pepper oil: Weigh 20 high-quality peppercorns, 4 peppercorns, 3 grass fruits, 2 amomum seeds, and 2 hawthorns, crush them into powder, drop the powder into vegetable oil, heat to 70°C, keep for 4 minutes, and boil Make pepper oil, filter and set aside;

[0031] 1.2 Preparation of red oil: Weigh 30 parts by weight of high-quality red oil dried chili, 5-8 sesame seeds, 4 peppercorns, 6 tangerine peels, 2 mints, and 2 grass fruits, crush them into powder, add the powder to vegetable oil, mix well, and heat to 60 ℃, kept for 5 minutes, boiled into red oil, filtered...

Embodiment 2

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

[0044] Step 1. Preparation of excipients:

[0045] 1.1 Preparation of pepper oil: Weigh 20 high-quality peppercorns, 4 peppercorns, 3 grass fruits, 2 amomum seeds, and 2 hawthorns, crush them into powder, drop the powder into vegetable oil, heat to 70°C, keep for 4 minutes, and boil Make pepper oil, filter and set aside;

[0046] 1.2 Preparation of red oil: Weigh 30 parts by weight of high-quality red oil dried chili, 5-8 sesame seeds, 4 peppercorns, 6 tangerine peels, 2 mints, and 2 grass fruits, crush them into powder, add the powder to vegetable oil, mix well, and heat to 60 ℃, kept for 5 minutes, boiled into red oil, filt...

Embodiment 3

[0058] A chicken cartilage shiitake mushroom sauce, the parts by weight of each component of the chicken cartilage shiitake mushroom sauce are: chicken cartilage meat 100, dried shiitake mushrooms 60, garlic 60, dried peppers 10, sauce 20 (bean paste 65, fuel consumption 12, Soy sauce 22, pepper oil 25, red oil 20, cooking wine 4, salt 4, starch 4).

[0059] Step 1. Preparation of excipients:

[0060] 1.1 Preparation of pepper oil: Weigh 25 high-quality peppercorns, 5 peppers, 4 grass fruits, 3 amomum seeds, and 3 hawthorns, crush them into powder, drop the powder into vegetable oil, heat to 75°C, keep for 3 minutes, and boil Make pepper oil, filter and set aside;

[0061] 1.2 Preparation of red oil: Weigh 35 high-quality red oil dried peppers, 8 sesame seeds, 5 peppercorns, 7 tangerine peels, 3 mints, and 3 grass fruits, crush them into powder, add the powder to vegetable oil and mix well, heat to 60°C, and keep for 5 minutes, boiled into red oil, filtered, and set aside; ...

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PUM

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Abstract

The invention relates to a nutritious food, in particular to a preparation method of chicken cartilage and shiitake mushroom sauce. The parts by weight of each component of the chicken cartilage mushroom sauce are as follows: 90-100 parts of chicken cartilage meat, 40-50 parts of dried mushrooms, 60-80 parts of garlic, 8-10 parts of dried peppers, 20-30 parts of sauce, and 60-70 parts of vegetable oil. The beneficial effects of the invention are: the method uses chicken cartilage and shiitake mushrooms with high nutritional value as raw materials, which have good health care effects, and uses self-made special pepper oil and red oil to make the product unique in flavor, spicy and refreshing. Vacuum rapid cooling and impregnation technology is used to avoid biochemical reactions such as oil oxidation and starch gelatinization of materials at high temperatures, and to avoid excessive volatilization of flavor substances at high temperatures. At the same time, vacuum impregnation improves the flavor of the product.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/20A23L31/00A23L27/20A23L27/10A23L11/00A23L13/50
Inventor 胡晓江
Owner 河北美客多食品集团股份有限公司
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