Fermented chicken bread sauce

A technology of bread sauce and chicken, applied in food science, food preservation, food ingredients as color, etc., can solve the problems of high fat content, human health hazards, etc., and achieve the effect of rich nutrition, good digestion and absorption, and strong fragrance

Inactive Publication Date: 2019-02-26
吕双杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread sauce is a seasoning sauce for eating bread. There are many kinds of bread sauces on the market with different flavors, such as sesame sauce, pine nut butter, jam, peanut butter, peanut almond butter, etc., but these jams generally contain too much fat. , and adding pigments, flavors and preservatives, etc., will also bring great harm to human health
[0003] Chicken breast meat is also chicken breast meat, which has high protein content and rich nutrition. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure, and is easily absorbed by the human body. It has the effect of enhancing physical strength and strengthening the body, but there are few products that further process chicken breast meat, especially there is no bread sauce prepared from fermented chicken breast meat on the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fermented chicken bread sauce, made of the following raw materials in parts by weight: chicken breast 56, broccoli 42, tomato 30, white sugar 11, salt 1.4, spice powder 0.6, orange peel extract 0.6, angel yeast 2 , konjac starch 0.2.

[0019] The spice powder is made of the following raw materials in parts by weight: black pepper 34, Chinese prickly ash 25, cinnamon 20, cumin 15, celery seed 10, perilla 10, all the raw materials are mixed, crushed to 100 mesh, and obtained spice powder.

[0020] For the orange peel extract, wash and crush the orange peel, add an alcohol solution with a volume fraction of 63% in an amount 50 times the weight of the orange peel, shake and soak at 40°C for 40 minutes, filter, and add 30 times the weight of the filter residue to the filter residue A large amount of hot water was kept at 70°C for 30 minutes, then ultrasonicated at 32kHz for 20 minutes, filtered, all filtrates were combined, and concentrated until there was no water to obt...

Embodiment 2

[0029] A fermented chicken bread sauce, made of the following raw materials in parts by weight: chicken breast 57, broccoli 43, tomato 31, white sugar 12, salt 1.5, spice powder 0.7, orange peel extract 0.7, angelic brewer's yeast 2.5 , konjac starch 0.25.

[0030] The spice powder is made of the following raw materials in parts by weight: black pepper 35, Chinese prickly ash 26, cinnamon 21, cumin 16, celery seed 11, perilla 11, all raw materials are mixed, and crushed to 110 meshes to obtain spice powder.

[0031] For the orange peel extract, wash the orange peel, crush it, add an alcohol solution with a volume fraction of 64% that is 55 times the weight of the orange peel, shake and soak at 43°C for 50 minutes, filter, and add 35 times the weight of the filter residue to the filter residue A large amount of hot water was kept at 75°C for 35 minutes, then ultrasonicated at 33kHz for 25 minutes, filtered, all the filtrates were combined, concentrated until there was no water...

Embodiment 3

[0040]A fermented chicken bread sauce, made of the following raw materials in parts by weight: chicken breast 58, broccoli 44, tomato 32, white sugar 13, salt 1.6, spice powder 0.8, orange peel extract 0.8, angel yeast 3 , konjac starch 0.3.

[0041] The spice powder is made of the following raw materials in parts by weight: black pepper 36, Chinese prickly ash 27, cinnamon 22, cumin 17, celery seed 12, perilla 12, all raw materials are mixed, and crushed to 120 meshes to obtain spice powder.

[0042] For the orange peel extract, wash and crush the orange peel, add an alcohol solution with a volume fraction of 65% in an amount 60 times the weight of the orange peel, shake and soak at 45°C for 60 minutes, filter, and add 40 times the weight of the filter residue to the filter residue A large amount of hot water was kept at 80°C for 40 minutes, then ultrasonicated at 34kHz for 30 minutes, filtered, all the filtrates were combined, concentrated until there was no water, and the ...

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PUM

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Abstract

The invention mainly relates to the technical field of seasoning processing, and discloses fermented chicken bread sauce. The fermented chicken bread sauce is prepared from the following raw materials: 56 to 58 parts of chicken breast, 42 to 44 parts of broccoli, 30 to 32 parts of tomatoes, 11 to 13 parts of white granulated sugar, 1.4 to 1.6 parts of table salt, 0.6 to 0.8 part of spice powder, 0.6 to 0.8 part of citrus aurantium tachibana peel extract, 2 to 3 parts of Angel alcohol yeast and 0.2 to 0.3 part of konjac starch; the fermented chicken bread sauce provided by the invention is richin nutrients, moderate in sweet and sour, bright in colour and lustre, thick in flavour and appropriate in flavour, is exquisite with chewiness, can serve as the sauce for bread, salad and cold dishes, and is easy to smear; deep-processing products of chicken breast can be increased; the variety of bread sauce on the market is enriched; the requirements on nutrition and flavour of consumers are met; the chicken breast is steamed at a high temperature after being cleaned; the loss of nutrients caused by water boiling is avoided; chicken fibres are torn after being cooked; the chicken fibres can be uniformly distributed in a sauce body.

Description

technical field [0001] The invention mainly relates to the technical field of seasoning processing, in particular to a fermented chicken bread sauce. Background technique [0002] Bread sauce is a seasoning sauce for eating bread. There are many kinds of bread sauces on the market with different flavors, such as sesame sauce, pine nut butter, jam, peanut butter, peanut almond butter, etc., but these jams generally contain too much fat. , and adding pigments, flavors and preservatives, etc., will also bring great harm to human health. [0003] Chicken breast meat is also chicken breast meat, which has high protein content and rich nutrition. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure, and is easily absorbed by the human body. Utilization has the effect of strengthening physical strength and strengthening the body, but there are few products wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10A23L19/20A23L3/3562
CPCA23L27/60A23L3/3562A23L5/10A23L5/13A23L19/20A23V2002/00A23V2200/04A23V2200/16A23V2250/21A23V2250/5118A23V2250/762
Inventor 吕双杰
Owner 吕双杰
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