Making method of smoked chicken rich in nutrients

A production method and nutrient-rich technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of not being able to meet the needs of the market, low nutritional and health care value, and uneven meat quality, and achieve bright color and taste. Smooth, high nutritional and health value effect

Inactive Publication Date: 2018-02-02
辽宁沟帮子薰鸡集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the improvement of people's living standards, the requirements for smoked chicken have also been continuously increased, not only requiring smoked chicken to have a better color and fragrance, but also high nutritional and health value; however, smoked chicken produced by traditional production techniques has The color is unstable, the fragrance is not strong, the meat quality is different, and the nutritional and health value is low, which cannot meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for preparing nutrient-rich smoked chicken, comprising the following steps:

[0037] (1) Making water:

[0038] ① Preparation of nutrient water:

[0039] a. Weigh the following raw materials in parts by weight: 3 parts of emblica, 8 parts of sealwort, 11 parts of native ginseng, 5 parts of Polygonatum odoratum, 2 parts of longan meat, and 10 parts of medlar;

[0040] b. Mix emblica, sealwort, native ginseng, Polygonatum odoratum, yellow mustard seed, and medlar evenly, grind them, pass through a 20-mesh sieve, and put them at a low temperature under the conditions of a vacuum degree of -0.06MPa, a temperature of 5°C, and a microwave power of 15KW. Vacuum microwave treatment for 20 minutes; then add the low-temperature vacuum microwave-treated powder into water according to the mass ratio of 1:8, extract at 75°C for 3 hours, and filter out the extract; then add the filter residue into water according to the mass ratio of 1:7 , extract at 80°C for 2 hours, filt...

Embodiment 2

[0057] A method for preparing nutrient-rich smoked chicken, comprising the following steps:

[0058] (1) Making water:

[0059] ① Preparation of nutrient water:

[0060] a. Weigh the following raw materials in parts by weight: 5 parts of emblica, 12 parts of sealwort, 15 parts of native ginseng, 12 parts of Polygonatum odoratum, 4 parts of longan meat, 13 parts of medlar;

[0061] b. Mix emblica, sealwort, native ginseng, Polygonatum odoratum, yellow mustard seed, and medlar evenly, grind them, pass through a 30-mesh sieve, and put them at low temperature under the conditions of vacuum degree of -0.05MPa, temperature of 8°C, and microwave power of 12KW Vacuum microwave treatment for 30 minutes; then add the low-temperature vacuum microwave-treated powder into water according to the mass ratio of 1:9, extract at 80°C for 2.5 hours, and filter out the extract; then add the filter residue according to the mass ratio of 1:8 Extract in water for 1.5 hours at a temperature of 85°C...

Embodiment 3

[0078] A method for preparing nutrient-rich smoked chicken, comprising the following steps:

[0079] (1) Making water:

[0080] ① Preparation of nutrient water:

[0081] a. Weigh the following raw materials in parts by weight: 7 parts of emblica, 16 parts of sealwort, 19 parts of native ginseng, 10 parts of Polygonatum odoratum, 5 parts of longan meat, and 15 parts of medlar;

[0082] b. Mix emblica, sealwort, native ginseng, Polygonatum odoratum, yellow mustard seed, and medlar evenly, grind them, pass through a 40-mesh sieve, and put them at a low temperature under the conditions of a vacuum degree of -0.04MPa, a temperature of 10°C, and a microwave power of 10KW. Vacuum microwave treatment for 40 minutes; then add the powder after low-temperature vacuum microwave treatment into water according to the mass ratio of 1:10, extract at 85°C for 2 hours, and filter out the extract; then add the filter residue into water according to the mass ratio of 1:9 , extract at 90°C for 1...

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PUM

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Abstract

The invention discloses a making method of smoked chicken rich in nutrients. The making method comprises the following steps of making material water, performing unfreezing, performing pickling, performing air drying, performing baking, performing smoking, performing packing and the like. The smoked chicken made by the method disclosed by the invention is bright in color, claret to light red in appearance, tender in meat quality, rich in fragrance, fragrant and smooth in mouth feel, and not greasy in mouth feel, people can enjoy endless aftertastes, requirements for color, fragrance and tasteof the smoke chicken of consumers are met, and the smoked chicken has high nutrient and health-care value.

Description

technical field [0001] The invention relates to a method for preparing nutrient-rich smoked chicken, which belongs to the food processing technology. Background technique [0002] Smoked chicken is a national delicacy in China. Smoked chicken refers to the use of spices to smoke the whole chicken. During the process of spices, the chicken becomes crispy on the outside and tender on the inside, and the original flavor of the chicken is retained after being irritated by heat. It has the characteristics of beautiful shape, bright color, comfortable taste, oily but not greasy, etc., and is deeply loved by consumers. In recent years, with the improvement of people's living standards, the requirements for smoked chicken have also been continuously increased, not only requiring smoked chicken to have a better color and fragrance, but also high nutritional and health value; however, smoked chicken produced by traditional production techniques has Unstable coloring, low flavor, unev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/30A23L33/00
CPCA23L5/32A23L5/34A23L13/428A23L13/50A23L13/72A23L33/00A23V2002/00A23V2200/314A23V2200/324A23V2200/30
Inventor 齐刚王进王丽娟刘革季焕晨付群莉苏志红刘丽吉学峰陈静史秀玲王丽群孙凤宝叶永喜王华杨群周佰双徐阳李铁成于大勇吴磊张秀芹
Owner 辽宁沟帮子薰鸡集团有限公司
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