Canned braised game fowl meat and preparation technology of canned braised game fowl meat

Abstract

The invention discloses canned braised game fowl meat and a preparation process thereof, and belongs to the technical field of canned braised chicken. The invention relates to a yellow braised fighting cock meat can which comprises the following raw materials in parts by weight: 1200-1500 parts of male fighting cock meat, 300-400 parts of ingredients and 100-200 parts of auxiliary materials, the auxiliary materials comprise female game hopper oil, rapeseed oil, Chinese prickly ash, aniseed, fennel, chili, bay leaves, clove, salt, light soy sauce, oyster sauce and braised wing soup; braised wing soup and concentrated compound traditional Chinese medicine soup are adopted for braising, the overall taste and nourishing effect of the braised chicken meat can be further improved, traditional Chinese medicine ingredients in the traditional Chinese medicine soup can be immersed into the chicken meat in the braising process, and the qi and blood tonifying effect of the chicken meat is improved on the basis of the nourishing effect of the chicken meat; the nutritional value of the canned game fowl meat is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of braised chicken canned food, in particular to a braised fighting chicken canned food and a preparation process thereof. Background Art

[0002] In daily life, chicken is deeply loved by the public for its rich nutrition and delicious taste. Among them, braised chicken is a unique cooking method. Its finished product is bright in color and rich in taste, which is loved by consumers. With the accelerated pace of life, people are increasingly fond of some food types that are easy to process, cook, and can be eaten quickly. Among them, canned braised chicken is a kind of food that can be heated and eaten quickly.

[0003] However, the braised chicken canned food in the prior art is generally prepared from ordinary chicken. Ordinary canned chicken lacks characteristics in nutrition and taste and may not meet consumers' demand for food characteristics and nutrition. At the same time, as people pay more and more attention to their health, they gradually pursue some nourishing canned chicken. However, most of the canned chicken in the prior art cannot perfectly combine the nourishing ingredients with chicken, and cannot give full play to the comprehensive nutritional value of the ingredients. Therefore, a braised fighting chicken canned food with high nutritional value and strong nourishment is particularly important. Summary of the invention

[0004] The purpose of the present invention is to solve the problems raised in the above background technology, and to propose a canned braised fighting chicken and a preparation process thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A braised fighting chicken canned food comprises the following parts by weight: 1200-1500 parts of fighting chicken raw material, 300-400 parts of ingredients, and 100-200 parts of auxiliary materials;

[0007] The ingredients include female fighting cock oil, rapeseed oil, pepper, aniseed, cumin, chili, bay leaves, cloves, salt, light soy sauce, oyster sauce and braised shark fin soup.

[0008] Preferably, the ingredients further include mint leaves.

[0009] Preferably, the auxiliary material is a concentrated compound Chinese medicine soup, and the specific preparation steps of the auxiliary material are as follows:

[0010] S1. Pour 100-120 portions of compounded Chinese medicine into a gauze bag and tie the bag mouth;

[0011] S2. Pour 600-800 parts of clean water into a boiling pot and heat to 50-60°C;

[0012] S3. Put the gauze bag containing the Chinese medicine into the boiling pot, boil it and then simmer it on low heat for 50-70 minutes;

[0013] S4. Take out the gauze bag containing the Chinese medicine, add 10-30ml honey and 40-60g crystal sugar to the boiling pot, and heat and stir for 1-3min;

[0014] S5. After pouring out the medicinal liquid, cooling it down to obtain a concentrated compound Chinese medicinal decoction.

[0015] Furthermore, the compounded Chinese medicine in step S1 includes the following raw materials in parts by weight: 5-10 parts of astragalus, 8-10 parts of codonopsis, 3-5 parts of red dates, 7-9 parts of wolfberry, 3-4 parts of atractylodes, 5-8 parts of poria, 10-15 parts of red beans, 10-15 parts of coix seeds, 5-7 parts of ginger, 5-10 parts of rehmannia and 3-5 parts of red ginseng.

[0016] A preparation process of a braised fighting chicken can, comprising the following steps:

[0017] Step 1: Select two-year-old male frozen chicken that meets the requirements and thaw it in clean water;

[0018] Step 2: Cut the thawed chicken into small pieces;

[0019] Step 3: Rinse the chopped chicken in clean water for 3-4 times;

[0020] Step 4: Put the cleaned chicken pieces into a pot with cold water, boil for 6-8 minutes after the water boils, remove from the water and drain for later use;

[0021] Step 5, weighing and mixing the processed chicken, ingredients and auxiliary materials;

[0022] Step 6: Put the weighed chicken pieces into a can, add female fighting cock oil, rapeseed oil, pepper, aniseed, cumin, chili, bay leaf, clove, salt, light soy sauce, oyster sauce into the can, and then add braised wing soup and concentrated compound Chinese medicine soup into the can;

[0023] Step 7: Put the cans containing the ingredients in step 6 into the stew pot, add water to the stew pot, cover the pot, and stew;

[0024] Step 8: Take out the stewed cans and put them into a canning machine for canning;

[0025] Step 9: Package the sealed cans and store them in a cool place.

[0026] Furthermore, when stewing in step seven, the specific steps are as follows: boil over high heat to 100°C and cook for 3-5 minutes, then turn to medium heat to 80-90°C and stew for 1-2 hours, and finally turn to high heat to 100°C and stew for 5-8 minutes.

[0027] Furthermore, during the stewing in step seven, when the fire is finally turned to high for stewing, mint leaves are also added.

[0028] Furthermore, when storing in step nine, the storage environment temperature is 5-25°C.

[0029] Compared with the prior art, the present invention provides a canned braised fighting chicken and a preparation process thereof, which has the following beneficial effects:

[0030] The parts not involved in the device are the same as the prior art or can be implemented by the prior art. The present invention uses fighting chicken meat to make braised chicken cans, which can be eaten after opening the can and heating, and is easy to carry and process. At the same time, the fighting chicken meat is used to make the braised chicken cans, which can improve the taste of the braised chicken meat, and the overall fat content of the fighting chicken meat is low, and the greasy feeling after stewing is low, which is suitable for consumers with healthy diets. The fighting chicken meat is rich in high-quality protein and rich trace elements, which helps to improve the immunity and antioxidant capacity of the eater;

[0031] When the braised fighting chicken can is prepared, the braised fighting chicken wing soup and the concentrated compound Chinese medicine soup are used for stewing, which can further improve the overall taste and nourishing effect of the braised fighting chicken, because the Chinese medicine ingredients in the Chinese medicine soup can be infiltrated into the fighting chicken during the stewing process, and the effect of replenishing qi and blood is improved on the basis of the nourishing effect of the fighting chicken, thereby further improving the nutritional value of the fighting chicken can. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The present invention provides a flow chart for preparing auxiliary materials in a braised fighting chicken can;

[0033] Figure 2 The present invention provides a flow chart of a process for preparing canned braised fighting chicken meat. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0035] Embodiment 1:

[0036] A canned braised fighting chicken, the raw material ratio of which comprises:

[0037] Bull fighting chicken: Select 1200g of two-year-old frozen bull chicken and thaw it in clean water;

[0038] Ingredients: 50g female fighting cock oil, 80g rapeseed oil, 5g pepper, 8g aniseed, 6g fennel, 10g chili, 3g bay leaves, 2g cloves, 10g salt, 20g soy sauce, 15g oyster sauce, 100g braised fin soup, 3g mint leaves;

[0039] Auxiliary Chinese medicine raw materials: 5 grams of Astragalus, 8 grams of Codonopsis, 3 grams of red dates, 7 grams of Lycium barbarum, 3 grams of Atractylodes macrocephala, 5 grams of Poria, 10 grams of red beans, 10 grams of Coix seeds, 5 grams of ginger, 5 grams of Rehmannia glutinosa, and 3 grams of red ginseng.

[0040] Reference Figure 1 In the specific implementation, it is necessary to prepare a concentrated compound Chinese medicine soup in advance. The specific preparation process is: put the above-mentioned Chinese medicine into a gauze bag, take 600 grams of water and pour it into a boiling pot, heat it to 50°C, put in the Chinese medicine bag, boil it and then simmer it on low heat for 50 minutes; take out the medicine bag, add 10 ml of honey and 40 grams of rock sugar, heat and stir for 1 minute, and cool to obtain a concentrated compound Chinese medicine soup.

[0041] Reference Figure 2 When preparing the braised fighting chicken can, the specific preparation process steps are as follows:

[0042] Cut the thawed chicken into small pieces and wash them in clean water for 3 times;

[0043] It should be noted that when the chicken is cut into pieces, the pieces are uniform in size and the side length of the chicken pieces is 4 cm.

[0044] Put the vegetables in a pot with cold water, cook for 6 minutes after the water boils, remove from the pot, drain and set aside.

[0045] Weigh the processed chicken, ingredients, and concentrated compound Chinese herbal medicine soup by weight.

[0046] Put the chicken pieces into the can, and add the ingredients and concentrated compound Chinese herbal soup in turn.

[0047] Put the cans into a slow cooker, add water, boil over high heat until the temperature reaches 100°C, and cook for 3 minutes; turn to medium heat to 80°C, and cook for 1 hour; finally, turn to high heat to 100°C, and cook for 5 minutes. Add mint leaves during the final high heat simmering.

[0048] Take out the stewed cans, seal the cans, package and store in a cool place at 5℃.

[0049] Embodiment 2:

[0050] A canned braised fighting chicken, the raw material ratio of which comprises:

[0051] Bull fighting chicken: Take 1350g of two-year-old frozen bull chicken and thaw it in clean water.

[0052] Ingredients: 60 grams of female fighting cock oil, 90 grams of rapeseed oil, 6 grams of peppercorns, 9 grams of aniseed, 7 grams of fennel, 12 grams of chili peppers, 4 grams of bay leaves, 3 grams of cloves, 12 grams of salt, 22 grams of light soy sauce, 18 grams of oyster sauce, 120 grams of braised shark fin soup, and 4 grams of mint leaves.

[0053] Auxiliary Chinese medicine raw materials: 7 grams of Astragalus, 9 grams of Codonopsis, 4 grams of red dates, 8 grams of Lycium barbarum, 3.5 grams of Atractylodes macrocephala, 6 grams of Poria, 12 grams of red beans, 12 grams of Coix seeds, 6 grams of ginger, 7 grams of Rehmannia glutinosa, and 4 grams of red ginseng.

[0054] Reference Figure 1 In the specific implementation, it is necessary to prepare concentrated compound Chinese medicine soup in advance. The preparation process is: put the Chinese medicine into a gauze bag, put 700 grams of water into the pot and heat it to 55°C, put in the medicine bag, boil it and simmer it on low heat for 60 minutes; take out the medicine bag, add 20 ml of honey and 50 grams of rock sugar, heat and stir for 2 minutes, and cool to obtain the concentrated compound Chinese medicine soup.

[0055] It should be noted that when boiling the concentrated compound Chinese herbal medicine soup, the added honey and rock sugar can neutralize the bitterness of the Chinese herbal medicine soup, so that the braised chicken will not taste bitter when it is subsequently stewed in cans, thereby improving the overall taste of the braised chicken.

[0056] Reference Figure 2 When preparing the braised fighting chicken can, the specific preparation process steps are as follows:

[0057] Cut the chicken into pieces and wash 4 times.

[0058] It should be noted that when the chicken is cut into pieces, the pieces are uniform in size and the side length of the chicken pieces is 3 cm.

[0059] Put the vegetables in a pot with cold water, cook for 6 minutes after the water boils, remove from the pot, drain and set aside.

[0060] Weigh the processed chicken, ingredients, and concentrated compound Chinese herbal medicine soup by weight.

[0061] Put the chicken pieces into the can, and add the ingredients and concentrated compound Chinese herbal soup in turn.

[0062] Put the cans into a slow cooker, add water, boil over high heat until the temperature reaches 100°C, and cook for 4 minutes; turn to medium heat to 85°C, and cook for 1.5 hours; finally, turn to high heat to 100°C, and cook for 6 minutes. Add mint leaves during the final high heat simmering.

[0063] By adding mint leaves when stewing the braised chicken, on the one hand, the overall taste of the chicken can be improved, and on the other hand, the bitterness of the concentrated Chinese medicine soup can be effectively covered up, further improving the overall taste of the braised chicken.

[0064] Take out the stewed cans, seal the cans, package and store in a cool place at 15℃.

[0065] Embodiment 3:

[0066] A canned braised fighting chicken, the raw material ratio of which comprises:

[0067] Bull fighting chicken: prepare 1500g of two-year-old frozen bull chicken and thaw it in clean water.

[0068] Ingredients: 70 grams of female fighting cock oil, 100 grams of rapeseed oil, 8 grams of pepper, 10 grams of aniseed, 8 grams of fennel, 15 grams of chili, 5 grams of bay leaves, 4 grams of cloves, 15 grams of salt, 25 grams of light soy sauce, 20 grams of oyster sauce, 150 grams of braised shark fin soup, and 5 grams of mint leaves.

[0069] Auxiliary Chinese medicine raw materials: 10 grams of Astragalus, 10 grams of Codonopsis, 5 grams of red dates, 9 grams of Lycium barbarum, 4 grams of Atractylodes macrocephala, 8 grams of Poria, 15 grams of red beans, 15 grams of Coix seeds, 7 grams of ginger, 10 grams of Rehmannia glutinosa, and 5 grams of red ginseng.

[0070] Reference Figure 1 In the specific implementation, it is necessary to prepare concentrated compound Chinese medicine soup in advance. The preparation process is as follows: put the Chinese medicine into a bag, heat 800 grams of water to 60°C, put it into the medicine bag, boil it and simmer it on low heat for 70 minutes; take out the medicine bag, add 30 milliliters of honey and 60 grams of rock sugar, heat and stir for 3 minutes, and cool it to obtain a concentrated compound Chinese medicine soup.

[0071] Reference Figure 2 When preparing the braised fighting chicken can, the specific preparation process steps are as follows:

[0072] Cut the chicken into pieces and wash 4 times.

[0073] It should be noted that when the chicken is cut into pieces, the pieces are uniform in size and the side length of the chicken pieces is 5 cm.

[0074] Put the vegetables in a pot with cold water, cook for 8 minutes after the water boils, remove from the pot, drain and set aside.

[0075] Weigh the processed chicken, ingredients, and concentrated compound Chinese herbal medicine soup by weight.

[0076] Put the chicken pieces into the can, and add the ingredients and concentrated compound Chinese herbal soup in turn.

[0077] Put the cans into a slow cooker, add water, boil over high heat until the temperature reaches 100°C, and cook for 4 minutes; turn to medium heat to 90°C, and cook for 2 hours; finally, turn to high heat to 100°C, and cook for 8 minutes. Add mint leaves during the final high heat simmering.

[0078] Take out the stewed cans, seal the cans, package and store in a cool place at 25℃.

[0079] The invention adopts fighting chicken meat to prepare the braised chicken can, which can be eaten after opening the can and heating, and is convenient to carry and process. Meanwhile, the fighting chicken meat is adopted to prepare the braised chicken can, so that the taste of the braised chicken can be improved, and the overall fat content of the fighting chicken meat is low, and the greasy feeling after stewing is low, so the fighting chicken meat is suitable for consumers with healthy diets, and the fighting chicken meat is rich in high-quality protein and abundant trace elements, and is helpful to improve the immunity and antioxidant capacity of the eater;

[0080] When the braised fighting chicken can is prepared, the braised fighting chicken wing soup and the concentrated compound Chinese medicine soup are used for stewing, which can further improve the overall taste and nourishing effect of the braised fighting chicken, because the Chinese medicine ingredients in the Chinese medicine soup can be infiltrated into the fighting chicken during the stewing process, and the effect of replenishing qi and blood is improved on the basis of the nourishing effect of the fighting chicken, thereby further improving the nutritional value of the fighting chicken can.

[0081] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A canned braised fighting chicken, characterized in that: The invention comprises the following raw materials in parts by weight: 1200-1500 parts of fighting chicken meat, 300-400 parts of ingredients, and 100-200 parts of auxiliary materials; The ingredients include female fighting cock oil, rapeseed oil, pepper, aniseed, cumin, chili, bay leaves, cloves, salt, light soy sauce, oyster sauce and braised shark fin soup.

2. The braised fighting chicken canned food according to claim 1, characterized in that: The ingredients also include mint leaves.

3. The braised fighting chicken canned food according to claim 1, characterized in that: The auxiliary material is a concentrated compound Chinese medicine soup, and the specific preparation steps of the auxiliary material are as follows: S1. Pour 100-120 portions of compounded Chinese medicine into a gauze bag and tie the bag mouth; S2. Pour 600-800 parts of clean water into a boiling pot and heat to 50-60°C; S3. Put the gauze bag containing the Chinese medicine into the boiling pot, boil it and then simmer it on low heat for 50-70 minutes; S4. Take out the gauze bag containing the Chinese medicine, add 10-30ml honey and 40-60g rock sugar into the boiling pot, and heat and stir for 1-3min; S5. After pouring out the medicinal liquid, cooling it down to obtain a concentrated compound Chinese medicinal decoction.

4. The braised fighting chicken canned food according to claim 3, characterized in that: The compounded Chinese medicine in step S1 includes the following raw materials in parts by weight: 5-10 parts of astragalus, 8-10 parts of codonopsis, 3-5 parts of red dates, 7-9 parts of wolfberry, 3-4 parts of atractylodes, 5-8 parts of poria, 10-15 parts of red beans, 10-15 parts of coix seeds, 5-7 parts of ginger, 5-10 parts of rehmannia and 3-5 parts of red ginseng.

5. A process for preparing the braised fighting chicken canned food as claimed in claim 3, characterized in that: Here are the steps: Step 1: Select two-year-old male frozen chicken that meets the requirements and thaw it in clean water; Step 2: Cut the thawed chicken into small pieces; Step 3: Rinse the chopped chicken in clean water for 3-4 times; Step 4: Put the cleaned chicken pieces into a pot with cold water, boil for 6-8 minutes after the water boils, remove from the water and drain for later use; Step 5, weighing and mixing the processed chicken, ingredients and auxiliary materials; Step 6: Put the weighed chicken pieces into a can, add female fighting cock oil, rapeseed oil, pepper, aniseed, cumin, chili, bay leaf, clove, salt, light soy sauce, oyster sauce into the can, and then add braised wing soup and concentrated compound Chinese medicine soup into the can; Step 7: Put the cans containing the ingredients in step 6 into the stew pot, add water to the stew pot, cover the pot, and stew; Step 8: Take out the stewed cans and put them into a canning machine for canning; Step 9: Package the sealed cans and store them in a cool place.

6. The preparation process of the braised fighting chicken canned food according to claim 5, characterized in that: When stewing in step seven, the specific steps are as follows: boil over high heat to 100° C. and cook for 3-5 minutes, then turn to medium heat to 80-90° C. and stew for 1-2 hours, and finally turn to high heat to 100° C. and stew for 5-8 minutes.

7. The preparation process of the braised fighting chicken canned food according to claim 6, characterized in that: In the step 7, when stewing over high heat, mint leaves are added.

8. The preparation process of the braised fighting chicken canned food according to claim 5, characterized in that: When storing in step nine, the storage environment temperature is 5-25°C.

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