Preparation method of chicken-containing composite pickles
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A technology for chicken and pickles, applied in food science and other directions, can solve problems such as not conforming to the public consumption concept, lack of crispy taste of vegetables, and inability to maintain tissue state, and achieve good market prospects, good flavor, and good safety performance.
Inactive Publication Date: 2016-03-16
CHONGQING SHENGYAN FOOD
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In addition, the mouthfeel of existing pickles is relatively soft, without the original crisp taste of vegetables, and does not meet the consumption concept of the public. Therefore, there are certain deficiencies. How to improve the crispness of the prepared pickles is also a problem. Big problem in the industry
[0004] When making chicken products, it is usually necessary to sterilize the chicken for a long time to inactivate the harmful bacteria in the chicken, but the long-term sterilization will cause the loss of nutrients and water loss in the vegetables, and the original tissue state cannot be maintained , this problem cannot be ignored when preparing chicken-vegetable products
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Embodiment 1
[0023] A preparation method for chicken compound pickles, comprising the steps of:
[0024] 1) Weigh the following ingredients by weight: 30 parts of chicken, 12 parts of lotus root, 5 parts of broccoli, 4 parts of carambola, 3 parts of coconut meat, 18 parts of salt, 28 parts of water, 10 parts of chili powder, 5 parts of pepper powder, 3 parts of peanut butter, 18 parts of corn oil, 3 parts of celery leaves, 2 parts of peppercorns, 1 part of fermented bean curd, 3 parts of cheese powder, 3 parts of lycopene, 1 part of purple sweet potato anthocyanins, 6 parts of protamine, 10 parts of carrageenan 1 part, 3 parts of artemisia gum, 1 part of ethanol extract of Viola chinensis and 2 parts of ethanol extract of Scutellaria barbata;
[0025] 2) Wash, remove impurities and cut the chicken, lotus root, broccoli, carambola and coconut meat;
[0026] 3) Blanch the lotus root, broccoli, carambola and coconut meat processed in step 2) in boiling water for 15 seconds, take them out, pu...
Embodiment 2
[0033] A preparation method for chicken compound pickles, comprising the steps of:
[0034] 1) Weigh the following raw materials by weight: 40 parts of chicken, 15 parts of lotus root, 15 parts of broccoli, 10 parts of carambola, 7 parts of coconut meat, 22 parts of salt, 36 parts of water, 14 parts of chili powder, 8 parts of pepper powder, 6 parts of peanut butter, 26 parts of corn oil, 5 parts of celery leaves, 6 parts of peppercorns, 3 parts of fermented bean curd, 7 parts of cheese powder, 6 parts of lycopene, 3 parts of purple sweet potato anthocyanins, 14 parts of protamine, 18 parts of carrageenan , 4 parts of artemisia gum, 3 parts of ethanol extract of Viola chinensis and 3 parts of ethanol extract of Scutellaria barbata;
[0035] Wash, remove impurities and cut chicken, lotus root, broccoli, carambola and coconut;
[0036] 3) Blanch the lotus root, broccoli, carambola and coconut meat processed in step 2) in boiling water for 30 seconds, take them out, put them in ...
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Abstract
The invention discloses a preparation method of chicken-containing composite pickles. The pickles comprise components in parts by weight as follows; 30-40 parts of chicken, 12-15 parts of lotus roots, 5-15 parts of broccoli, 4-10 parts of starfruit, 3-7 parts of coconut meat, 18-22 parts of salt, 28-36 parts of water, 10-14 parts of chili powder, 5-8 parts of pepper powder, 3-6 parts of peanut butter, 18-26 parts of corn oil, 3-5 parts of celery leaves, 2-6 parts of Chinese red pepper, 1-3 parts of fermented bean curd, 3-7 parts of grated cheese, 3-6 parts of lycopene, 1-3 parts of anthocyanins from purple sweet potatoes, 6-14 parts of protamine, 10-18 parts of carrageenan, 3-4 parts of sa-son seed gum, 1-3 parts of philippine violet herbalcohol extracts and 2-3 parts of barbed skullcap herbalcohol extracts. The content of nitrite in the pickles is remarkably reduced or even approaches zero, the crispness of the pickles is improved, and the pickles taste crisp and refreshing and are good in safety performance.
Description
technical field [0001] The invention belongs to the technical field of pickle products, and in particular relates to a method for preparing chicken compound pickles. Background technique [0002] Pickles are a kind of table food that is popular among consumers. It usually uses fresh vegetables as raw materials, and after pickling, blanching or other processing methods, the moisture content in the vegetables is reduced, and then supplemented with different seasonings or sauces The processed vegetables are seasoned to prepare convenient edible vegetable food. [0003] The content of nitrite in pickles currently on the market is usually too high, and nitrite is a highly toxic substance. Adults can be poisoned if they ingest 0.2-0.5 grams, and 3 grams can be fatal. Nitrite is also a carcinogen. According to research, esophageal cancer is positively correlated with the amount of nitrite ingested by patients. Nitrosamine can also enter the fetus through the placenta and have te...
Claims
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Application Information
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