Chicken-containing composite pickles

A technology of chicken and pickles, applied in food ingredients containing natural extracts, food science, applications, etc., can solve problems that do not conform to the concept of mass consumption, lack of crisp taste of vegetables, and failure to maintain a state of organization, etc., and achieve good market prospects , good flavor and good safety performance

Inactive Publication Date: 2016-03-16
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A compound chicken pickle, in parts by weight, comprising the following ingredients: 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, 3 parts of artemisia gum, 1 part of butanol extract of Viola chinensis and 2 parts of alcohol extract of Scutellaria barbata.

Embodiment 2

[0025] A compound chicken pickle, in parts by weight, comprising the following ingredients: 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 Chinese pepper, 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 butanol extract of Viola chinensis and 3 parts of alcohol extract of Scutellaria barbata.

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PUM

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Abstract

The invention discloses 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 herb alcohol extracts and 2-3 parts of barbed skullcap herb alcohol 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 present invention belongs to the technology field of sauce products, which involves a chicken composite pickled pickles. Background technique [0002] Sauce sauce is a kind of food food that is deeply loved by consumers. It usually uses fresh vegetables as raw materials. After marinating, scalding or other treatment methods, the water content in vegetables is reduced.Season with the processed vegetables and prepare vegetables and foods that are convenient to eat. [0003] At present, the nitrite content in the sauce products on the market is usually too high, while nitrite is highly toxic substances. Adult intake of 0.2 ~ 0.5 grams can cause poisoning, and 3 grams can cause death.Nitrite is also a carcinogenic substance. According to research, the amount of nitrite ingested by patients with patients is positively correlated. Nitrosamine can also enter the fetus through the placenta, which has a teratogenic effect on the fetus.How to develop nitrite co...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/20A23L13/50A23L29/256A23L29/269
CPCA23V2002/00A23V2250/5036A23V2250/21
Inventor魏永香周玉洪
OwnerCHONGQING SHENGYAN FOOD