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Flower tea fragrance chicken steak capable of calming nerves, and preparation method thereof

A technology of fragrant and soothe the nerves and chicken cutlets, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low toughness and elasticity, and achieve the effect of long aftertaste and good taste quality

Inactive Publication Date: 2016-02-17
郭欢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of soothing chicken steak with fragrance of scented tea, made from the following raw materials in parts by weight (jin):

[0025] Chicken small breast meat 50, rose petals 15, egg yolk powder 12, Tieguanyin tea juice 16, bone meal 5, Hedi 2.2, salvia miltiorrhiza 2.5, yuanhu 2, ginger 3, onion juice 6, glycerin, sunflower oil, refined salt, pepper Flour, sugar, five-spice powder, soy sauce, oyster sauce, cross-linked hydroxypropyl starch, water-soluble chitosan, distilled water;

[0026] The preparation method of the scented tea scented soothe the nerves chicken steak is characterized in that it comprises the following steps:

[0027] (1) Extract Hedi, Danshen, and Yuanhu with 6 times of water for 40 minutes to obtain the medicinal solution; mix ginger, rose petals, mince them, sprinkle refined salt and sugar, mix well, and marinate for 5 minutes;

[0028] (2) Slice the chicken breast into two pieces, evenly sprinkle the crushed petals, beat it slightly with a m...

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PUM

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Abstract

The invention discloses a flower tea fragrance chicken steak capable of calming nerves. The flower tea fragrance chicken steak is prepared from, by weight, 50 to 55 parts of chicken breast, 10 to 15 parts of rose petal, 10 to 12 parts of yolk powder, 14 to 16 parts of Tie guanyin tea soup, 4 to 5 parts of bone meal, 2 to 2.2 parts of lotus leaf base, 2.3 to 2.5 parts of radix salviae miltiorrhizae, 1.3 to 2 parts of rhizoma corydalis, 6 to 7 parts of onion juice, and appropriate amounts of glycerinum, ground pepper, five spice powder, cross-linked hydroxypropylated starch, and water soluble chitosan. The flower tea fragrance chicken steak is coated with cross-linked hydroxypropylated starch-chitosan blended editable films, tensile strength, elongation at break, oxidation resistance, and oxygen moisture permeance factor of the cross-linked hydroxypropylated starch-chitosan blended editable films are higher than that of signal raw material editable films. The prepared flower tea fragrance chicken steak is delicious, mouthfeel and quality are excellent, aftertaste lasts long, nutrients of chicken steal are maintained as far as possible, the flower tea fragrance chicken steak is capable of tonifying middle-Jiao and Qi, clearing heart and relieving restlessness, and nourishing the blood and tranquilization because of adding food materials such as lotus leaf base, radix salviae miltiorrhizae, and rhizoma corydalis.

Description

technical field [0001] The invention relates to a health-care chicken, in particular to a scented tea-scented soothing chicken steak 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 to packaging bags such ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/31A23V2250/21A23V2250/6406A23V2250/511
Inventor 郭欢
Owner 郭欢
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