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A kind of chicken cartilage fungus sauce and preparation method thereof

A technology of chicken cartilage and fungus sauce, applied in the field of nutritious food, to achieve the effect of improving flavor, unique flavor and avoiding oil oxidation

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 fungus sauces on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of chicken cartilage fungus sauce, the parts by weight of each component of the chicken cartilage fungus sauce are: chicken cartilage meat 90, dried fungus 50, garlic 80, dried chili 5, sauce 30 (bean paste 60, fuel consumption 10, Soy sauce 20, pepper oil 20, red oil 15, cooking wine 3, salt 3, starch 3).

[0028] Step 1. Preparation of excipients:

[0029] 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, add the powder to vegetable oil, heat to 70°C, keep for 4 minutes, and boil to make Pepper oil, filtered, set aside;

[0030] 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, and set aside;

[0031] 1....

Embodiment 2

[0042] A kind of chicken cartilage fungus sauce, the parts by weight of each component of the chicken cartilage fungus sauce are: chicken cartilage meat 95, dried fungus 45, garlic 70, dried chili 4.5, sauce 25 (doubanjiang 70, fuel consumption 15, Soy sauce 25, pepper oil 30, red oil 20, cooking wine 3.5, salt 3.5, starch 3.5).

[0043] Step 1. Preparation of excipients:

[0044] 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;

[0045] 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, and set aside;

...

Embodiment 3

[0057] A kind of chicken cartilage fungus sauce, the parts by weight of each component of the chicken cartilage fungus sauce are: chicken cartilage meat 100, dried fungus 60, garlic 60, dried chili 4, sauce 20 (bean paste 65, fuel consumption 12, Soy sauce 22, pepper oil 25, red oil 20, cooking wine 4, salt 4, starch 4).

[0058] Step 1. Preparation of excipients:

[0059] 1.1 Preparation of pepper oil: Weigh 25 high-quality peppercorns, 5 peppercorns, 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;

[0060] 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;

[0061] 1.3 Sauce prepar...

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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 agaric sauce. The chicken cartilage and agaric sauce is prepared from, by weight, 90-100 parts of chicken cartilage meat, 40-50 parts of dried agaric, 60-80 parts of garlic, 4-5 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 agaric 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 fungus 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; fungus 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 moist, clearing intestines, moistening lungs, etc. There are only a few fungus sauces on the market. So developing chicken cartilage fungus 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 fungus sauce with rich nutrition, unique fl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 胡晓江
Owner 河北美客多食品集团股份有限公司
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