Chicken premade dish with galangal and pericarpium citri reticulatae and preparation method thereof

Abstract

The invention discloses a chicken premade dish with galangal and pericarpium citri reticulatae and a preparation method of the chicken premade dish. The preparation method of the prepared chicken dish with the galangal and the dried tangerine peel comprises the following steps: preparing a galangal extracting solution; preparing a pericarpium citri reticulatae extracting solution; preparing a pickling material; mixing the galangal extracting solution, the pericarpium citri reticulatae extracting solution and the pickling materials, and pickling the raw chicken; and packaging the pickled chicken, and carrying out heat treatment to obtain the chicken. According to the invention, the galangal and the pericarpium citri reticulatae are used as core ingredients, and the chicken processing technology is optimized, so that the prepared galangal and pericarpium citri reticulatae chicken dish which has the function of promoting intestinal peristalsis and has good taste and flavor and rich nutritional value is prepared.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a south ginger and dried tangerine peel chicken pre-prepared dish and a preparation method thereof. BACKGROUND

[0002] Chicken dishes with traditional Chinese medicinal materials are favored by consumers due to their health care functions. However, due to the particularity of traditional Chinese medicinal materials in extraction methods and taste, such dishes are currently mainly prepared on site. With the gradual acceleration of social life rhythm, consumers' demand for convenient food is increasing, and pre-prepared dishes with rich nutrition, easy cooking and good flavor are increasingly favored by consumers. For meat food, pre-prepared dishes not only need to maintain the fresh and tender texture of meat, but also must ensure the safety and flavor after cooking.

[0003] Most chicken pre-prepared foods on the market are marinated products, which pay too much attention to flavor and lack improvement in chicken meat texture, nutrition and health care functions, and contain more chemical additives. How to add traditional Chinese medicinal materials to chicken pre-prepared dishes to exert their efficacy without affecting the chicken meat texture, nutrition and taste of pre-prepared dishes has become one of the difficulties in the development of functional chicken pre-prepared dishes. SUMMARY

[0004] The purpose of the present application is to provide a south ginger and dried tangerine peel chicken pre-prepared dish and a preparation method thereof. The method uses south ginger and dried tangerine peel as functional raw materials, and optimizes the processing technology to prepare a south ginger and dried tangerine peel chicken pre-prepared dish with the functions of promoting intestinal peristalsis and good taste, nutrition and flavor.

[0005] The present application provides a preparation method of a south ginger and dried tangerine peel chicken pre-prepared dish, comprising: S1, preparing south ginger extract, dried tangerine peel extract and pickling material respectively; S2, mixing the south ginger extract, the dried tangerine peel extract and the pickling material to pickle chicken; S3, packaging the pickled chicken and putting it into water for heat treatment, and obtaining the south ginger and dried tangerine peel chicken pre-prepared dish. The south ginger extract and the dried tangerine peel extract are obtained by water extraction respectively; the water extraction conditions are as follows: the material to water ratio is 1: (2-2.5), the temperature is 68-72℃, and the time is 3-3.5h.

[0006] In one specific embodiment of the present application, the south ginger extract is prepared according to the following operation: mixing south ginger and water at a mass ratio of 1:2, extracting at 70℃ for 3h, filtering, and obtaining the south ginger extract.

[0007] In one specific embodiment of the present application, the dried tangerine peel extract is prepared according to the following operation: mixing dried tangerine peel and water at a mass ratio of 1:2, extracting at 70℃ for 3h, filtering, and obtaining the dried tangerine peel extract.

[0008] The mass ratio of the south ginger extract, the dried tangerine or orange peel extract and the chicken is (0.04-0.045):(0.03-0.038):1.

[0009] As one of the specific embodiments of the present application, the mass ratio of the south ginger extract, the dried tangerine or orange peel extract and the chicken is 0.4:0.35:1.

[0010] The marinating material includes fish marinating material, black duck roasted chicken sauce, red sweet pepper, green onion oil, raw soy sauce, old soy sauce, white granulated sugar, oyster sauce and cooking wine; the mass fraction of each component is as follows: fish marinating material 0.8-1%, black duck roasted chicken sauce 1.4-1.7%, red sweet pepper 0.5-0.7%, green onion oil 1.6-1.7%, raw soy sauce 0.7-0.9%, old soy sauce 0.2-0.4%, white granulated sugar 1.8-2%, oyster sauce 0.9-1.1%, and cooking wine 0.9-1.1%, calculated based on the mass of the chicken.

[0011] The marinating condition is that the temperature is 4-5℃ and the time is 7-8h.

[0012] The chicken is Wenchang chicken.

[0013] The heat treatment is performed according to the following operation: the temperature is 68-72℃ and the time is 3-3.5h.

[0014] The present application also provides the south ginger and dried tangerine or orange peel chicken pre-prepared dish obtained by the preparation method.

[0015] Compared with the prior art, the present application has the following beneficial effects: 1. The present application optimizes the water extraction process to extract the active ingredients (volatile oil, flavonoids, etc.) in south ginger and dried tangerine or orange peel to the greatest extent, while reducing the excessive leaching of substances that affect the flavor and taste of the chicken pre-prepared dish, thereby ensuring the nutritional ingredients, natural flavor and taste of the chicken pre-prepared dish while increasing the pre-prepared dish's effect of promoting the intestines and stomach.

[0016] 2. The present application optimizes the cooking process by vacuum packaging and then low-temperature heating treatment, which not only ensures the nutritional ingredients and natural flavor and taste of the chicken, but also avoids the destruction of the active ingredients for promoting the intestines and stomach, while omitting the sterilization process, achieving multiple effects. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 It is the column chart of the fluorescence signal intensity of the intestines of the zebra fish after different treatments; different letters in the chart represent significant difference (p<0.05). DETAILED DESCRIPTION

[0018] The present application will be further described below in combination with specific embodiments, but the present application is not limited to the following embodiments.

[0019] The experimental methods used in the following examples are conventional methods unless otherwise specified.

[0020] The reagents, materials, instruments, etc. used in the following examples can be obtained from commercial channels unless otherwise specified.

[0021] Example 1 This example provides a preparation method of a chicken pre-prepared dish with south ginger and dried tangerine or orange peel, and the specific operation steps are as follows: (1) According to the mass ratio of south ginger to water 1:2, mix and extract at 70°C for 3 hours, filter to obtain south ginger extract, and reserve.

[0022] (2) According to the mass ratio of dried tangerine or orange peel to water 1:2, mix and extract at 70°C for 3 hours, filter to obtain dried tangerine or orange peel extract, and reserve.

[0023] (3) Preparation of pickling material; Table 1: Pickling material ingredients and amounts

[0024] Note: The fish pickling material is a commercially available fish pickling material product, and its main components are black duck flavored marinade and spices.

[0025] (4) Wash the Wenchang chicken and weigh it, mix the south ginger extract, dried tangerine or orange peel extract and pickling material according to the proportion, and apply them on the surface of the Wenchang chicken, and pickle it under refrigeration conditions for 8 hours.

[0026] Among them, the mass ratio of south ginger extract, dried tangerine or orange peel extract to chicken is 0.4:0.35:1.

[0027] (5) The pickled Wenchang chicken is packaged in a vacuum packaging bag, and a low-temperature slow cooking process is adopted to cook it at 68°C for 3 hours. After detection, it is stored in a 0-5°C environment.

[0028] Comparative Example 1 This comparative example provides a pre-prepared dish, which is different from Example 1 in that the south ginger and dried tangerine or orange peel are directly mixed with the pickling material to pickle the chicken. The specific steps are as follows: (1) Preparation of pickling material, same as Example 1; (2) Wash the Wenchang chicken and weigh it, apply the pickling material on the surface of the Wenchang chicken and add the washed south ginger and dried tangerine or orange peel, and pickle it under refrigeration conditions for 8 hours; the amount of south ginger and dried tangerine or orange peel is the same as that of Example 1; (3) The pickled Wenchang chicken is packaged in a vacuum packaging bag, and a low-temperature slow cooking process is adopted to cook it at 68°C for 3 hours. After detection, it is stored in a 0-5°C environment.

[0029] Comparative Example 2 The comparative example 1 provides a pre-prepared dish, which is different from the example 1 in that the extract of dried tangerine or orange peel is not added. The specific steps are as follows: (1) According to the mass ratio of dried tangerine or orange peel to water of 1:2, they are mixed and extracted at 70°C for 3 hours, and then filtered to obtain the extract of dried tangerine or orange peel, which is prepared for use.

[0030] (2) Preparation of pickling materials, which is the same as that in example 1.

[0031] (3) The Wenchang chicken is cleaned and weighed, and the extract of dried tangerine or orange peel and the pickling materials are mixed in proportion and applied to the surface of the Wenchang chicken, which is pickled under refrigerated conditions for 8 hours; the mass ratio of the extract of dried tangerine or orange peel to chicken is 0.75:1, which is the total mass of the extract of dried tangerine or orange peel and the extract of dried tangerine or orange peel in example 1. (4) The pickled Wenchang chicken is packaged in a vacuum packaging bag, and a low-temperature slow-cooking process is adopted to cook at 68°C for 3 hours. After detection, it is stored in a 0-5°C environment.

[0032] Comparative example 3 The comparative example 3 provides a pre-prepared dish, which is different from the example 1 in that the extract of dried tangerine or orange peel is not added. The specific steps are as follows: (1) According to the mass ratio of dried tangerine or orange peel to water of 1:2, they are mixed and extracted at 70°C for 3 hours, and then filtered to obtain the extract of dried tangerine or orange peel, which is prepared for use.

[0033] (2) Preparation of pickling materials, which is the same as that in example 1. (3) The Wenchang chicken is cleaned and weighed, and the extract of dried tangerine or orange peel and the pickling materials are mixed in proportion and applied to the surface of the Wenchang chicken, which is pickled under refrigerated conditions for 8 hours; the mass ratio of the extract of dried tangerine or orange peel to chicken is 0.75:1, which is the total mass of the extract of dried tangerine or orange peel and the extract of dried tangerine or orange peel in example 1. (4) The pickled Wenchang chicken is packaged in a vacuum packaging bag, and a low-temperature slow-cooking process is adopted to cook at 68°C for 3 hours. After detection, it is stored in a 0-5°C environment.

[0034] Comparative example 4 The comparative example 4 provides a pre-prepared dish, which is different from the example 1 in that the extraction temperature of dried tangerine or orange peel is different. The specific steps are as follows: (1) According to the mass ratio of dried tangerine or orange peel to water of 1:2, they are mixed and extracted at 100°C for 3 hours, and then filtered to obtain the extract of dried tangerine or orange peel, which is prepared for use.

[0035] (2) According to the mass ratio of dried tangerine or orange peel to water of 1:2, they are mixed and extracted at 100°C for 3 hours, and then filtered to obtain the extract of dried tangerine or orange peel, which is prepared for use.

[0036] (3) Preparation of pickling materials, which is the same as that in example 1. (4) Clean and weigh the Wenchang chicken. Mix the galangal extract, tangerine peel extract and marinade in the same proportion as in Example 1, apply the mixture to the surface of the Wenchang chicken, and marinate for 8 hours under refrigeration.

[0037] (5) After marinating, the Wenchang chicken is vacuum-packed in a vacuum bag and cooked at 68°C for 3 hours using a low-temperature slow cooking process. After passing the inspection, it is stored in a warehouse at 0-5°C.

[0038] Comparative Example 5 This comparative example provides a pre-prepared dish, which differs from Example 1 in that the proportions of galangal extract, dried tangerine peel extract, and chicken are different. The specific steps are as follows: (1) Mix galangal and water at a mass ratio of 1:2, extract at 70°C for 3 hours, filter to obtain galangal extract, and set aside.

[0039] (2) Mix tangerine peel and water at a mass ratio of 1:2, extract at 70℃ for 3 hours, filter to obtain tangerine peel extract, and set aside.

[0040] (3) Preparation of pickling materials; (4) Clean and weigh the Wenchang chicken, mix the galangal extract, tangerine peel extract and marinade, apply the mixture to the surface of the Wenchang chicken, and marinate for 8 hours under refrigeration.

[0041] (5) After marinating, the Wenchang chicken is vacuum-packed in a vacuum bag and cooked at 68°C for 3 hours using a low-temperature slow cooking process. After passing the inspection, it is stored in a warehouse at 0-5°C.

[0042] Comparative Example 6 This comparative example provides a pre-prepared dish, which differs from Example 1 in that the cooking conditions are different; boiling water is used for processing. The specific steps are as follows: (1) Mix galangal and water at a mass ratio of 1:2, extract at 70°C for 3 hours, filter to obtain galangal extract, and set aside.

[0043] (2) Mix tangerine peel and water at a mass ratio of 1:2, extract at 70℃ for 3 hours, filter to obtain tangerine peel extract, and set aside.

[0044] (3) Preparation of pickling materials; (4) Clean and weigh the Wenchang chicken. Mix the galangal extract, tangerine peel extract and marinade in the same proportion as in Example 1, apply the mixture to the surface of the Wenchang chicken, and marinate for 8 hours under refrigeration.

[0045] (5) Vacuum pack the marinated Wenchang chicken in a vacuum bag, put it in a pot of cold water, and cook for 3 hours while keeping the water boiling.

[0046] Test Example 1: Effect on Promoting Intestinal Motility - Zebrafish Intestinal Motility Promotion Test Method 1 range This method specifies the basic requirements for the zebrafish intestinal peristalsis promotion test.

[0047] This method provides a zebrafish biological evaluation method for promoting intestinal motility, which is applicable to evaluating the efficacy of raw materials and formulations that promote the elimination of accumulated waste by promoting intestinal motility.

[0048] 2 Normative references GB / T 6682 Specifications and test methods for water used in analytical laboratories.

[0049] 3. Terms and Definitions The following terms and definitions apply to this document.

[0050] 3.1 Zebrafish embryo A zebrafish embryo in the developmental stage where it relies on the yolk for energy.

[0051] 3.2 10% Lethal Concentration (LC10) The concentration at which the test substance caused the death of 10% of the tested zebrafish. A zebrafish whose heart stopped beating within one minute was considered dead.

[0052] 4 principles The anatomy and cellular structure of zebrafish intestines are highly similar to those of humans, including an inner epithelial layer, connective tissue, circular muscle, and outer longitudinal muscle layer. Human intestinal motility promoters such as dopamine, medopramine, mosapride, and magnesium sulfate can also promote intestinal motility in zebrafish. By exposing and staining zebrafish intestines with fluorescent dyes, and comparing the changes in fluorescence signal intensity between the treated group and the model control group, the intestinal motility promotion rate was calculated to evaluate the efficacy of raw materials or products in promoting intestinal motility.

[0053] 5. Instruments and Equipment 5.1 Zebrafish farming equipment The equipment must be equipped with a temperature control device, water circulation and filtration system, and the breeding containers should be made of glass or common food-grade PC material. General zebrafish breeding equipment can be used, or aquariums (e.g., 45cm x 45cm x 30cm) can be provided according to laboratory needs.

[0054] 5.2 Spawning Box / Tank Made of glass, stainless steel or other inert materials, equipped with a mesh screen (2mm x 2mm mesh size, made of stainless steel or a combination of materials to protect fish eggs).

[0055] 5.3 Water quality monitoring equipment pH meter, dissolved oxygen meter, salinity meter (conductivity meter).

[0056] 5.4 Analyzing the Balance Scale Accuracy 0.1mg.

[0057] 5.5 Microscope A stereomicroscope equipped with a green fluorescence and photographic system, with a maximum magnification of more than 80x.

[0058] 5.6 Test Container Test containers: Glass or polystyrene test containers (such as 6-well plates, petri dishes). If the test substance may be adsorbed onto the polystyrene container (such as non-polar chemicals), an inert material (such as glass) should be used to reduce adsorption.

[0059] 5.7 Incubator Accuracy ±1℃.

[0060] 5.8 Brine Shrimp Hatchery The equipment must be equipped with an incubation tank, air pipe, air volume regulating valve, air pump shut-off switch, and check valve.

[0061] 5.9 Other conventional testing instruments and equipment Pipettes, centrifuge tubes, glass containers (such as beakers, volumetric flasks, etc.), vortex mixers, ultrasonic water baths, centrifuges, low-temperature freezers, adjustable pipettes and pipette tips.

[0062] 6. Main Reagents and Consumables 6.1 Water It conforms to GB / T 6682.

[0063] 6.2 Methanol, dimethyl sulfoxide, ethanol and other cosolvents are of analytical grade.

[0064] 6.3 Water for Broodstock Aquaculture It is prepared by dissolving 4g of sea salt in 10L of water. The salinity is 0.25‰~0.50‰, the conductivity is 500µS / cm~800µS / cm, the dissolved oxygen is ≥80% saturation, the pH value is 6.5~8.5, and the hardness is 30mg / L~300mg / L (calculated as calcium carbonate).

[0065] 6.4 Artemia salina eggs Brine shrimp dormant eggs need to be dried, protected from light, and refrigerated. Weigh out about 15g of sea salt and dissolve it in 1L of water to prepare incubation water for brine shrimp eggs. The density should not exceed 4g / L of brine shrimp eggs.

[0066] 6.5 Fish embryo culture medium The solution was prepared by dissolving 2940 mg of anhydrous calcium chloride, 1233 mg of magnesium sulfate heptahydrate, 630 mg of sodium bicarbonate, and 55 mg of potassium chloride in 10 L of water. The pH value was 6.5–8.5. All chemicals were of analytical grade.

[0067] 6.6 Nile Red Solution Weigh 10 mg of Nile Red powder and dissolve it in 50 mL of dimethyl sulfoxide to prepare a primary storage solution. Then, dilute 10 μL of the primary storage solution into 990 μL of dimethyl sulfoxide to prepare a secondary storage solution. Store in the dark and refrigerated.

[0068] The working solution is prepared by diluting the secondary storage solution 2000 times with fish embryo culture medium and then freshly prepared before use.

[0069] 6.7 Cisapride solution Weigh 10 mg of cisapride powder and dissolve it in 5.1 mL of dimethyl sulfoxide to prepare a stock solution, and refrigerate. Dilute the stock solution 100 times with fish embryo culture medium to prepare the working solution fresh before use.

[0070] 6.8 Tricaine solution Weigh 200 mg of tricaine (analytical grade) and dissolve it in 48.95 mL of water. Refrigerate. It is effective for 30 days. Dilute the stock solution 100 times with fish embryo culture medium and prepare fresh before use.

[0071] 7 Experimental Methods 7.1 Test organism Spawning tests should be conducted using wild-type AB strain zebrafish (Daniorerio) from reliable sources (such as the China National Zebrafish Resource Center). Broodstock should have good reproductive capacity, with an optimal age of 6–12 months. Sidecrossing should be used as much as possible to maintain genetic diversity. Purebred broodstock should be replaced with a new batch after 5 generations. Broodstock should not have any obvious signs of infection or disease and should not have undergone drug treatment within the past 2 months. Broodstock should be acclimatized to the laboratory for at least 14 days before being introduced for spawning tests.

[0072] 7.2 Aquaculture Requirements 7.2.1 The water temperature for aquaculture should be controlled between 26℃ and 28.5℃, and the indoor temperature should be controlled between 20℃ and 25℃.

[0073] 7.2.2 The stocking density should be controlled at 1 to 2 fish per liter of water, with a fixed 12 to 16 hours of light per day, and a good filtration system should be maintained.

[0074] 7.2.3 Feed at least twice a day, including at least one feeding of Artemia salina larvae, with an interval of more than 3 hours between feedings to avoid overfeeding, which could affect water quality and cleanliness.

[0075] 7.3 Spawning Requirements 7.3.1 If using a spawning tank to collect fish eggs, it is advisable to place male and female fish in the tank at a ratio of 2:1, 1 to 2 hours before turning off the lights the day before spawning. Since zebra danios sometimes do not spawn, it is recommended to prepare multiple spawning tanks for backup.

[0076] 7.3.2 To avoid genetic bias, fish eggs collected from at least three spawning tanks should be mixed before selection. If fish eggs are collected from aquariums, the egg collection box should be placed in the aquarium where the eggs will be collected before turning off the lights the day before spawning or before turning on the lights on the day of spawning.

[0077] 7.3.3 To prevent the fish eggs from being eaten by the adult fish, the egg collection box should be covered with an inert net.

[0078] 7.3.4 Mating, spawning, and fertilization are completed within approximately 30 minutes after the lights are turned on, at which point the egg collection box can be removed from the aquarium.

[0079] 7.3.5 After the fish eggs are removed from the egg collection box, it is recommended to clean the fish embryos with fish embryo culture medium.

[0080] 7.3.6 Select healthy zebrafish embryos and culture them at a density of no more than 1 embryo per 200 μL of fish embryo culture medium at 28℃±1℃ until 5 days after fertilization.

[0081] 8. Preparation of test substance Test substances include chemicals, food, pharmaceuticals, raw materials, and products. When preparing test solutions for test substances, water is the preferred solvent. If an organic solvent is required to aid dissolution, methanol or dimethyl sulfoxide can be used. The concentration of the solvent in the test solution should not exceed 0.1%.

[0082] 9. Test Steps Choose healthy zebrafish that are 5 days old after fertilization.

[0083] 9.1 Modeling Healthy zebrafish, 5 days post-fertilization, were selected and exposed to Nile Red working solution overnight (~8 hours) in a constant temperature incubator at 28℃±1℃. Then, the solution was replaced with fish embryo culture medium.

[0084] 9.2 Test Grouping The test requires the following groups: a blank control group (normal zebrafish embryos without modeling, cultured in fish embryo culture medium), a model control group (fish embryo culture medium), a positive control group (cisapride working solution), and test group (Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4). If organic solvents are used to aid dissolution, the solvent concentration in each group's solution must be the same.

[0085] 9.3 Setting up a blank control group Twenty-four normal zebrafish that were not modeled were randomly selected and placed into 6-well plates, with 5 mL of fish embryo culture medium in each well.

[0086] 9.4 Model Control Group Setup Twenty-four zebrafish were randomly selected and placed into a 6-well plate, with 5 mL of fish embryo culture medium in each well.

[0087] 9.5 Setting up a positive control group Twenty-four zebrafish were randomly selected and placed into a 6-well plate, with 5 mL of cisapride working solution in each well.

[0088] 9.6 Test Substance Treatment Twenty-four zebrafish were randomly selected from each test group and placed into 6-well plates, with 5 mL of test solution per well. The plates were then incubated at 28℃±1℃ for 24h±1h.

[0089] 9.7 Microscopic Analysis of Samples The zebrafish were positioned sideways. They were then photographed under a fluorescence microscope using standardized parameters.

[0090] 9.8 Data and Result Calculation The intestinal region of each zebrafish was marked using analysis software such as ImageJ. Then, the "Measure" option was selected in the "Measure" column, and the "Average Intensity" in the test results was selected as the intestinal fluorescence signal intensity.

[0091] Calculate the rate of intestinal motility promotion:

[0092] In formula (1): S - The average value of the intestinal fluorescence "mean signal intensity" in zebrafish treated with the test substance; The average signal intensity of intestinal fluorescence in zebrafish from the M-model control group; The average signal intensity of intestinal fluorescence in zebrafish from the B-blank control group; The mean and standard error of each experimental group were calculated, and the statistical results were expressed as mean ± standard error. Analysis of variance was performed on the data using statistical software. A two-tailed t-test was conducted on the intestinal fluorescence signal intensity of zebrafish between the test group and the model control group to obtain the p-value. p < 0.05 indicated a significant difference.

[0093] 10. Test Validity Verification 10.1 Test Judgment At least 90% of the zebrafish in each test group must survive after exposure; otherwise, the results of the corresponding test group are invalid.

[0094] 10.2 Test Requirements A positive control group must be set up for each batch of tests. The positive control group for each batch of tests must have a positive rate of intestinal peristalsis promotion and p<0.05.

[0095] 11 Results Report 11.1 Peristalsis Promotion Rate The rate at which the test substance promotes intestinal peristalsis at the corresponding test concentration.

[0096] 11.2 Evaluation To evaluate the ability of the test substance to promote intestinal peristalsis, we analyzed whether there was a statistically significant difference in the test values ​​between the test substance treatment group and the model control group (p<0.05).

[0097] 12 Interpretation of Results Correlation If the rate of promoting intestinal peristalsis is positive and statistically significant (p<0.05), the test substance is determined to have the effect of promoting intestinal peristalsis and helping to lubricate the intestines and relieve constipation.

[0098] The specific testing steps are as follows: Five-day-old zebrafish were exposed to 0.005 mg / L Nile Red solution to create an intestinal fluorescence staining model for testing. Then, 24 zebrafish were exposed to a 42.9 g / L sample solution (calculated based on a daily intake of 300 g for a 70 kg body weight, the test concentration being 10 times the daily intake). A control group was also included. After 24 hours of exposure, the intestinal fluorescence signal intensity of the zebrafish was measured and analyzed using fluorescence imaging. The calculation results are shown below. Figure 1 .

[0099] Depend on Figure 1 It can be seen that the sample in Example 1, at a test concentration of 42.9 g / L, promoted zebrafish intestinal peristalsis by 34% ( p <0.05); Comparative Example 1 sample showed an 8% promotion rate of intestinal peristalsis in zebrafish at a test concentration of 42.9 g / L ( p <0.05); Comparative Example 2 sample showed an 18% promotion rate of intestinal peristalsis in zebrafish at a test concentration of 42.9 g / L ( p <0.05); Comparative Example 3 sample showed a 28% promotion rate of intestinal peristalsis in zebrafish at a test concentration of 42.9 g / L ( p <0.05); Comparative Example 4 sample showed a 23% promotion rate of intestinal peristalsis in zebrafish at a test concentration of 42.9 g / L ( p <0.05).

[0100] Therefore, the promotion rate of Comparative Example 1 was significantly lower than that of Example 1, indicating that galangal and dried tangerine peel, without water extraction, had poor intestinal motility-promoting effects. The promotion rates of Comparative Examples 2 and 3 were both significantly lower than that of Example 1, indicating that under the same addition conditions, galangal and dried tangerine peel extracts had a synergistic effect, and their efficacy in promoting intestinal motility was superior to that of a single extract. The promotion rate of Comparative Example 4 was significantly lower than that of Example 1, indicating that after high-temperature water extraction, some active substances were lost from galangal and dried tangerine peel, reducing their intestinal motility-promoting effect.

[0101] Test Example 2: Effect of Extract Addition Amount on Sensory Functions In Comparative Example 5, different proportions of galangal extract and dried tangerine peel extract were added in control step S4. A scoring method was used to evaluate the galangal and dried tangerine peel chicken obtained through different treatments in four aspects: aroma, taste, appearance, and overall quality. The sensory evaluation team consisted of 10 trained evaluators with a male-to-female ratio of 1:1. The scoring range was 1-10 points. Detailed sensory evaluation descriptions are shown in Table 2.

[0102] Table 2 Sensory Evaluation Details

[0103] Evaluation Experiment 1: Prepared according to the method described in Comparative Example 5, wherein the proportion of tangerine peel extract added was 3.5%, and the proportions of galangal extract added were 3%, 3.5%, 4%, and 4.5%, respectively; the effect of the amount of galangal extract added on the sensory evaluation of galangal and tangerine peel chicken is shown in the table below: Table 3. Effects of Galangal Extract Addition Amount on Sensory Evaluation of Galangal and Tangerine Peel Chicken

[0104] Note: Different letters in the same column of the table indicate significant differences (p<0.05).

[0105] As can be seen from Table 3, the addition of galangal extract had no significant effect on the appearance score of galangal and tangerine peel chicken. When the amount of galangal extract added reached 4%, the aroma and taste scores were significantly improved. However, when the amount added reached 4.5%, the overall score was significantly lower than that of other groups. This is because the addition of too much galangal extract produced a spicy effect, which affected the sensory score.

[0106] Evaluation Experiment 2: The addition ratio of galangal extract was 4.0%, and the addition ratios of dried tangerine peel extract were 2.5%, 3.0%, 3.5%, and 4.0%, respectively. The effects of the amount of dried tangerine peel extract added on the sensory evaluation of galangal and dried tangerine peel chicken are shown in the table below: Table 4. Effects of the amount of tangerine peel extract added on the sensory evaluation of galangal and tangerine peel chicken.

[0107] Note: Different letters in the same column of the table indicate significant differences (p<0.05).

[0108] As can be seen from Table 4, the addition of tangerine peel extract had no significant effect on the appearance score of galangal and tangerine peel chicken. When the amount of tangerine peel extract added reached 3.5%, the aroma and taste scores were significantly improved. However, when the amount added reached 4%, the overall score was significantly reduced. This is because adding too much tangerine peel extract will produce a bitter taste, thus affecting the sensory score.

[0109] Test Example 3: Texture Property Test Texture profile analysis (TPA) determination of textural properties: Wipe the sample surface clean with paper, and cut 1cm pieces from the same area. 3 The size was measured using TPA mode with a P / 50 probe. Measurement parameters were: test speed 1 mm / s; compression ratio 60%; two compressions per sample, trigger force 5 g. Three parallel tests were performed on each sample to minimize error.

[0110] Meat texture characteristics can objectively describe texture properties. The experiment used texture parameters to show the effects of cooking methods and processing time on the hardness, cohesiveness, elasticity and adhesiveness of chicken meat, as shown in Table 5. Table 5. Effects of different heat treatment processes on the textural properties of chicken meat.

[0111] As shown in Table 5, the hardness, cohesiveness, adhesiveness, and chewiness of Example 1 were all lower than those of Comparative Example 6, while the elasticity of Example 1 was higher than that of Comparative Example 6. This is because the tenderness of meat depends on the effect of temperature on the connective tissue and myofibril proteins in muscle proteins. During high-temperature treatment, the muscle tissue structure is destroyed, resulting in severe water loss and a dry texture. Products treated with low-temperature processes are tender, juicy, and have a smooth texture.

[0112] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing a pre-cooked dish of galangal and tangerine peel chicken, comprising: S1. Prepare galangal extract, dried tangerine peel extract and pickling seasoning respectively; S2. Mix the galangal extract, dried tangerine peel extract and marinade, and marinate the chicken. S3. After packaging the chicken, place it in water and heat-treat it to obtain the final product; The galangal extract and tangerine peel extract were obtained by water extraction, respectively. The conditions for water extraction are: a material-to-water ratio of 1:(2-2.5), a temperature of 68-72℃, and a time of 3-3.5h.

2. The preparation method according to claim 1, characterized in that, The mass ratio of the galangal extract, the dried tangerine peel extract to the chicken meat is (0.04-0.045):(0.03-0.038):

1.

3. The preparation method according to claim 1, characterized in that, The marinade includes fish marinade, braised duck and chicken sauce, red bell pepper, scallion oil, light soy sauce, dark soy sauce, white sugar, oyster sauce, and cooking wine; The mass fractions of each component are as follows: based on the mass of chicken, the fish marinade is 0.8-1%, the braised chicken sauce is 1.4-1.7%, the red bell pepper is 0.5-0.7%, the scallion oil is 1.6-1.7%, the light soy sauce is 0.7-0.9%, the dark soy sauce is 0.2-0.4%, the white sugar is 1.8-2%, the oyster sauce is 0.9-1.1%, and the cooking wine is 0.9-1.1%.

4. The preparation method according to claim 1, characterized in that, The pickling conditions are: temperature 4-5℃, time 7-8h.

5. The preparation method according to claim 1, characterized in that, The chicken in question is a Wenchang chicken.

6. The preparation method according to claim 1, characterized in that, The packaging method is vacuum packaging.

7. The preparation method according to claim 1, characterized in that, The heat treatment is carried out at a temperature of 68-72°C for 3-3.5 hours.

8. The prepared dish of galangal and tangerine peel chicken obtained by the preparation method according to any one of claims 1-7.

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