Steamed chicken with bamboo fungus capable of nourishing and maintaining health, and process technology of steamed chicken with bamboo fungus
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A technology of bamboo fungus and chicken powder, which is applied to the functions of food ingredients, food ingredients as odor improvers, and food ingredients as taste improvers. It can solve health problems such as hyperlipidemia, greasy, burden on liver and other organs, etc. Achieve the effect of easy control, easy operation, easy digestion and absorption
Pending Publication Date: 2020-09-15
河北美客多食品集团股份有限公司
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[0003] For the convenience of people's different tastes and convenience for people to eat, cooked products of various chickens arise at the historic moment, as roast chicken, grilled chicken or the like, but the existing cooked products related to chicken are greasy, because the human body is to protein and The metabolic capacity of fat is certain. If the human body consumes too much fat, the excess fat cannot be metabolized by the human body and accumulates in the human body, which may burden the liver and other organs of the human body, and may also cause health problems such as hyperlipidemia
Method used
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Effect test
Embodiment 1
[0042] The processing technology of a kind of nourishing and health-preserving bamboo fungus chicken is as follows:
[0043] Mix 2g of chicken powder, 2g of yeast extract, 1g of vegetable oil, 2g of sugar, 2g of rice wine, 0.1g of disodium 5'-flavored nucleotide, and evenly spread it on the surface of 350g of broiler chicken, then place it at a temperature of 0°C Marinate for 10 hours, then wash 200g of glutinous rice, 50g of jujube, 10g of angelica, 10g of bamboo fungus, and 4g of medlar, put them in a pot, cover the other main ingredients and marinated young chicken with boiling water, at a water temperature of 90°C Boil for 4 minutes to obtain the bamboo fungus chicken.
Embodiment 2
[0045] The processing technology of a kind of nourishing and health-preserving bamboo fungus chicken is as follows:
[0046] Mix 3.5g chicken powder, 2.2g yeast extract, 1.3g vegetable oil, 2.2g sugar, 3.5g rice wine, 0.12g disodium 5'flavored nucleotide, and evenly spread it on the surface of 380g broiler chicken, then place it Marinate at 0°C for 10 hours, then wash 230g of glutinous rice, 80g of jujube, 12g of angelica, 11g of bamboo fungus, and 4.5g of wolfberry, put them in a pot, and just cover the other main ingredients and marinated young chicken with boiling water , boiled for 4 minutes at a water temperature of 90° C. to obtain Dictyophora chicken.
Embodiment 3
[0048] The processing technology of a kind of nourishing and health-preserving bamboo fungus chicken is as follows:
[0049] First mix 5g chicken powder, 2.5g yeast extract, 1.5g vegetable oil, 2.5g sugar, 5g rice wine, 0.15g 5' taste nucleotide disodium, and evenly spread it on the surface of 400g broiler chicken, place it on 2 Marinate at ℃ for 12 hours, then wash 250g of glutinous rice, 100g of jujube, 15g of angelica, 12.5g of bamboo fungus, and 5.6g of wolfberry, put them in a pot, and just cover the other main ingredients and marinated young chicken with boiling water. Boil for 5 minutes at a water temperature of 92.5° C. to obtain Dictyophora chicken.
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Abstract
The invention relates to steamed chicken with bamboo fungus capable of nourishing and maintaining health, and a process technology of steamed chicken with bamboo fungus. The steamed chicken with bamboo fungus comprises the following components in parts by weight: main materials: 350 to 450 parts of spring chicken, 200 to 300 parts of glutinous rice, 50 to 150 parts of Chinese date, 10 to 20 partsof radix angelicae sinensis, 10 to 15 parts of bamboo fungus and 4 to 7.2 parts of Chinese wolfberry; auxiliary materials: 2-8 parts of chicken powder, 2-3 parts of yeast extract, 1-2 parts of vegetable oil, 2-3 parts of sugar and 2-8 parts of yellow rice wine; and the raw material further comprises 0.1 to 0.2 part of disodium 5'-ribonucleotide. The process technology comprises the following stepsof firstly, uniformly mixing all the auxiliary materials and disodium 5'-ribonucleotide, uniformly smearing the mixture on the surface of the spring chicken, pickling the spring chicken at the temperature of 0-4 DEG C for 10-14h, then mixing the pickled spring chicken with other main materials, adding boiling water until the obtained mixture is just submerged, controlling the temperature of the mixture to be 90-95 DEG C, and performing boiling for 4-6min. The chicken product disclosed by the invention has the effects of nourishing a human body and reducing the influence of excessive fat on the human body after the chicken product is eaten, so that the chicken product has the effect of reducing blood fat.
Description
technical field [0001] The invention relates to the technical field of chicken processing, in particular to a nourishing and health-preserving Dictyophora chicken and its processing technology. Background technique [0002] At present, chicken is eaten by people because of its rich nutrition. It contains protein, fat, calcium, phosphorus, iron and other nutrients, which can warm the middle and nourish the spleen, nourish qi and blood, and nourish the body. [0003] For the convenience of people's different tastes and convenience for people to eat, cooked products of various chickens arise at the historic moment, as roast chicken, grilled chicken or the like, but the existing cooked products related to chicken are greasy, because the human body is to protein and The metabolic capacity of fat is certain. If the human body consumes too much fat, the excess fat cannot be metabolized by the human body and accumulates in the human body, which may burden the liver and other organs ...
Claims
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Application Information
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