CN103330151B - A kind of Poria cocos mushroom chicken element volume and preparation method thereof - Google Patents
A kind of Poria cocos mushroom chicken element volume and preparation method thereof Download PDFInfo
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- CN103330151B CN103330151B CN201310210511.1A CN201310210511A CN103330151B CN 103330151 B CN103330151 B CN 103330151B CN 201310210511 A CN201310210511 A CN 201310210511A CN 103330151 B CN103330151 B CN 103330151B
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- bean curd
- poria cocos
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- chicken
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Abstract
The invention discloses a kind of Poria cocos mushroom chicken element volume and preparation method thereof, adopt Poria cocos, Hericium erinaceus part, mushroom, date, fructus amomi, tsaoko, the membrane of a chicken's gizzard, hawthorn, smoked bean curd bar, dried bean curd silk, Fresh Grade Breast, bean curd slice, starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, sugar, salt, Chinese prickly ash, fennel, aniseed to be raw material, be processed into element volume.The element that the present invention makes rolls up not only unique flavor, and protein content is high, and fat and sugar content is lower, has certain coordinating intestines and stomach effect simultaneously, is applicable to most of crowd and eats.
Description
technical field:
The present invention relates to a kind of bean product processed food and preparation method thereof, particularly relate to a kind of Poria cocos mushroom chicken element volume and preparation method thereof.
background technology:
Anhui is the native place of bean curd, and the food way that various bean product are made is varied especially.Element volume is one of multiple regional traditional soybean product cuisines in Anhui, and its color and luster is brown red, has spices, and mouthfeel toughness is strong, is all-ages food.Due in traditional method, element volume main with bean curd slice, dried bean curd silk, smoked bean curd silk for raw material, taste is more single.In recent years along with the raising of living standards of the people, also there is higher requirement to the variation of food taste.Therefore the element volume of a kind of Poria cocos mushroom chicken meat flavor of imagination exploitation.
summary of the invention:
Object of the present invention is just to provide a kind of Poria cocos mushroom chicken element volume and preparation method thereof, and make the element made roll up not only unique flavor, and protein content is high, fat and sugar content is lower, has certain coordinating intestines and stomach effect simultaneously, is applicable to most of crowd and eats.
The technical solution used in the present invention is:
A kind of preparation method of Poria cocos mushroom chicken element volume: described element volume calculates according to composition by weight, adopt raw material Poria cocos 5-7 part, Hericium erinaceus 4-6 part, mushroom 1-2 part, date 2-3 part, fructus amomi 1-2 part, tsaoko 3-4 part, the membrane of a chicken's gizzard 2-5 part, hawthorn 1-3 part, smoked bean curd bar 20-25 part, dried bean curd silk 30-35 part, Fresh Grade Breast 30 parts, bean curd slice 80-100 part, starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, sugar, salt, Chinese prickly ash, fennel, aniseed to be prepared from right amount, its preparation method is as follows:
1. smoked bean curd bar is cut into long 8-10 millimeter, wide and is thickly the rectangular of 1-2 millimeter, and lower heat oil pot explodes and within 3-5 minute, becomes golden yellow, picks up for subsequent use;
2. Poria cocos, Hericium erinaceus, mushroom, date, fructus amomi, tsaoko, the membrane of a chicken's gizzard, hawthorn, dried bean curd silk are pulverized after cleaning, put into container, Fresh Grade Breast is chopped into meat stuffing and puts into container, the smoked bean curd bar exploded is pulverized and is put into container, then makes fillings after adding appropriate amount of starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, the abundant stirring of sugar;
3. bean curd slice is cut into 12-18 centimeter square and makes skin, fillings is wrapped in skin, make rectangular strip; Specification standards are: long 9-10 centimetre, wide 6-8 centimetre, thick 4-5 centimetre, each heavy 200-250 gram.Require that parcel is tight, do not give the game away;
4. bound up with gauze by the rectangular bar made in 3., its external application cotton thread is tied a knot behind Ge Kun 1-2 road anyhow, and guarantee can not be scattered;
5. use soy sauce, salt, seasoning matter (Chinese prickly ash, fennel, aniseed etc.) to fill tiny pocket in right amount to sew it up, put into pot and stew soup, soup look too dense; The soup of putting into spooling rectangular bar is boiled 1-2 hour, takes the dish out of the pot, open gauze.
An element volume, the element volume using said method to prepare.
Compared with prior art, beneficial effect of the present invention is:
The invention provides a kind of Poria cocos mushroom chicken element volume and preparation method thereof, make the element made roll up not only unique flavor, and protein content is high, fat and sugar content is lower, has certain coordinating intestines and stomach effect simultaneously, is applicable to most of crowd and eats.
detailed description of the invention:
Further the present invention is explained by the following examples, but not as limitation of the present invention.
Embodiment 1:
A kind of preparation method of Poria cocos mushroom chicken element volume: described element volume calculates according to composition by weight, adopt 5 parts, raw material Poria cocos, Hericium erinaceus 5 parts, 2 parts, mushroom, 3 parts, date, fructus amomi 1 part, tsaoko 3 parts, the membrane of a chicken's gizzard 2 parts, hawthorn 2 parts, smoked bean curd bar 20 parts, dried bean curd silk 30 parts, Fresh Grade Breast 30 parts, bean curd slice 100 parts, starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, sugar, salt, Chinese prickly ash, fennel, aniseed to be prepared from right amount, its preparation method is as follows:
1. smoked bean curd bar is cut into long 10 millimeters, wide and is thickly 2 millimeters rectangular, and lower heat oil pot becomes golden yellow in fried 3 minutes, picks up for subsequent use;
2. Poria cocos, Hericium erinaceus, mushroom, date, fructus amomi, tsaoko, the membrane of a chicken's gizzard, hawthorn, dried bean curd silk are pulverized after cleaning, put into container, Fresh Grade Breast is chopped into meat stuffing and puts into container, the smoked bean curd bar exploded is pulverized and is put into container, then makes fillings after adding appropriate amount of starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, the abundant stirring of sugar;
3. bean curd slice is cut into 15 centimeter square and makes skin, fillings is wrapped in skin, make rectangular strip; Specification standards are: long 10 centimetres, wide 8 centimetres, thick 5 centimetres, each heavy 200 grams.Require that parcel is tight, do not give the game away;
4. bound up with gauze by the rectangular bar made in 3., tie a knot after its external application cotton thread respectively ties 1 road anyhow, guarantee can not be scattered;
5. use soy sauce, salt, seasoning matter (Chinese prickly ash, fennel, aniseed etc.) to fill tiny pocket in right amount to sew it up, put into pot and stew soup, soup look too dense; The soup of putting into spooling rectangular bar is boiled 2 hours, takes the dish out of the pot, open gauze.
Above-described embodiment is only preferably embodiment of the present invention, and in addition, the present invention can also have other implementations.It should be noted that, under the prerequisite not departing from the present invention's design, any apparent improvement and change all should fall within protection scope of the present invention.
Claims (2)
1. the preparation method of a Poria cocos mushroom chicken element volume, it is characterized in that: described element volume calculates according to composition by weight, adopt raw material Poria cocos 5-7 part, Hericium erinaceus 4-6 part, mushroom 1-2 part, date 2-3 part, fructus amomi 1-2 part, tsaoko 3-4 part, the membrane of a chicken's gizzard 2-5 part, hawthorn 1-3 part, smoked bean curd bar 20-25 part, dried bean curd silk 30-35 part, Fresh Grade Breast 30 parts, bean curd slice 80-100 part, starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, sugar, salt, Chinese prickly ash, fennel, aniseed to be prepared from right amount, its preparation method is as follows:
1. smoked bean curd bar is cut into long 8-10 millimeter, wide and is thickly the rectangular of 1-2 millimeter, and lower heat oil pot explodes and within 3-5 minute, becomes golden yellow, picks up for subsequent use;
2. Poria cocos, Hericium erinaceus, mushroom, date, fructus amomi, tsaoko, the membrane of a chicken's gizzard, hawthorn, dried bean curd silk are pulverized after cleaning, put into container, Fresh Grade Breast is chopped into meat stuffing and puts into container, the smoked bean curd bar exploded is pulverized and is put into container, then makes fillings after adding appropriate amount of starch, soy sauce, monosodium glutamate, chopped spring onion, bruised ginger, spiced flour, the abundant stirring of sugar;
3. bean curd slice is cut into 12-18 centimeter square and makes skin, fillings is wrapped in skin, make rectangular strip; Specification standards are: long 9-10 centimetre, wide 6-8 centimetre, thick 4-5 centimetre, each heavy 200-250 gram;
Require that parcel is tight, do not give the game away;
4. bound up with gauze by the rectangular bar made in 3., its external application cotton thread is tied a knot behind Ge Kun 1-2 road anyhow, and guarantee can not be scattered;
5. fill tiny pocket in right amount with soy sauce, salt, seasoning matter to sew it up, put into pot and stew soup, soup look too not dense; The soup of putting into spooling rectangular bar is boiled 1-2 hour, takes the dish out of the pot, open gauze.
2. an element volume, uses element volume prepared by method described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310210511.1A CN103330151B (en) | 2013-05-31 | 2013-05-31 | A kind of Poria cocos mushroom chicken element volume and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310210511.1A CN103330151B (en) | 2013-05-31 | 2013-05-31 | A kind of Poria cocos mushroom chicken element volume and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103330151A CN103330151A (en) | 2013-10-02 |
| CN103330151B true CN103330151B (en) | 2016-01-20 |
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| CN201310210511.1A Expired - Fee Related CN103330151B (en) | 2013-05-31 | 2013-05-31 | A kind of Poria cocos mushroom chicken element volume and preparation method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104286725A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Fermented bean curd-flavor bean curd sheet roll |
| CN107440057A (en) * | 2017-09-12 | 2017-12-08 | 房县天森食品有限公司 | A kind of brain tonic increases the crisp volume of pine nut |
| CN107811050A (en) * | 2017-12-05 | 2018-03-20 | 董悫 | A kind of vegetable protein vegetarian ham and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236567A (en) * | 1998-04-24 | 1999-12-01 | 李慧玉 | Quickly iced bean-curd roll |
| CN1380010A (en) * | 2002-05-24 | 2002-11-20 | 张立洲 | Production method of dried soybean cord product |
| CN101077152A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Pearl facial-nourishing bean product and its manufacturing method |
| CN102475215A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Quick-freezing processing method of bean curd rolls |
-
2013
- 2013-05-31 CN CN201310210511.1A patent/CN103330151B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236567A (en) * | 1998-04-24 | 1999-12-01 | 李慧玉 | Quickly iced bean-curd roll |
| CN1380010A (en) * | 2002-05-24 | 2002-11-20 | 张立洲 | Production method of dried soybean cord product |
| CN101077152A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Pearl facial-nourishing bean product and its manufacturing method |
| CN102475215A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Quick-freezing processing method of bean curd rolls |
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Granted publication date: 20160120 Termination date: 20170531 |