Preparation method for chicken-vegetable composite pickles

A technology of chicken and pickles, which is applied in food science and other fields, can solve problems that do not conform to the concept of mass consumption, cannot maintain a state of organization, and does not have a crisp taste of vegetables, etc., and achieve good market prospects, good flavor, and crisp taste.

Inactive Publication Date: 2016-04-13
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 preparation method of chicken-vegetable compound pickles, comprising the steps of:

[0024] 1) Weigh the following raw materials by weight: 15 parts of chicken, 20 parts of bean sprouts, 15 parts of cucumber, 18 parts of zucchini, 3 parts of garlic, 20 parts of salt, 30 parts of water, 15 parts of bean paste, 2 parts of barbecued pork sauce, coconut milk 2 parts, 30 parts of coconut oil, 5 parts of oyster sauce, 3 parts of Chinese prickly ash, 10 parts of beet sugar, 5 parts of sucralose, 3 parts of lycopene, 2 parts of taro polysaccharide, 6 parts of protamine, 10 parts of carrageenan, fruit 4 parts of gum, 1 part of butanol extract of Viola chinensis and 2 parts of alcohol extract of Scutellaria barbata;

[0025] 2) Wash, remove impurities and cut up the weighed chicken, bean sprouts, cucumber, zucchini and garlic;

[0026] 3) Blanch the bean sprouts, cucumber, zucchini, and garlic processed in step 2) in boiling water for 45 seconds, take them out, put them in ice...

Embodiment 2

[0032] A preparation method of chicken-vegetable compound pickles, comprising the steps of:

[0033] 1) Weigh the following ingredients by weight: 25 parts of chicken, 30 parts of bean sprouts, 25 parts of cucumber, 24 parts of zucchini, 9 parts of garlic, 25 parts of salt, 35 parts of water, 20 parts of bean paste, 6 parts of barbecue sauce, coconut milk 4 parts, 35 parts of coconut oil, 8 parts of oyster sauce, 6 parts of Chinese pepper, 20 parts of beet sugar, 10 parts of sucralose, 6 parts of lycopene, 4 parts of taro polysaccharide, 14 parts of protamine, 18 parts of carrageenan, fruit 9 parts of gum, 3 parts of ethanol extract of Viola chinensis and 3 parts of ethanol extract of Scutellaria barbata;

[0034] 2) Wash, remove impurities and cut up the weighed chicken, bean sprouts, cucumber, zucchini and garlic;

[0035] 3) Blanch the bean sprouts, cucumber, zucchini, and garlic processed in step 2) with boiling water for 15 seconds, then take them out, put them in ice wa...

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PUM

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Abstract

The invention discloses a preparation method for chicken-vegetable composite pickles. The chicken-vegetable composite pickles are prepared from chicken, bean sprout, cucumber, pumpkin, garlic, salt, water, thick broad-bean sauce, Char siu sauce, coconut milk, coconut oil, oyster sauce, Chinese prickly ash, beet sugar, sucralose, lycopene, taro polysaccharide, protamine, carragheenan, pectin, alcohol extract of Yedo violet and alcohol extract of barbed skullcap herb through cleaning, blanching, standing in ice water, pickling, re-pickling, ultra-high pressure treatment and standing at room temperature. The content of nitrite in the prepared pickles substantially reduces and is almost zero; and the prepared pickles have improved crispiness, taste crispy and refreshing and effectively retain nutritional components in vegetable, and the total bacterium number of the prepared pickles does not exceed standard, so the prepared pickles have good security.

Description

technical field [0001] The invention belongs to the technical field of pickle products, and in particular relates to a preparation method of chicken-vegetable 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 an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L13/50A23L13/40A23L13/70
Inventor 魏永香周玉洪
Owner CHONGQING SHENGYAN FOOD
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