CN103989132B - A kind of stewed chicken meat material and preparation method thereof - Google Patents
A kind of stewed chicken meat material and preparation method thereof Download PDFInfo
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- CN103989132B CN103989132B CN201410224588.9A CN201410224588A CN103989132B CN 103989132 B CN103989132 B CN 103989132B CN 201410224588 A CN201410224588 A CN 201410224588A CN 103989132 B CN103989132 B CN 103989132B
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- 239000000463 material Substances 0.000 title claims abstract description 53
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 5
- 239000001702 nutmeg Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 241000282898 Sus scrofa Species 0.000 claims abstract description 4
- 239000010775 animal oil Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 244000061520 Angelica archangelica Species 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 7
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- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 240000002045 Guettarda speciosa Species 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
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- 230000002496 gastric effect Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
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- 241001494479 Pecora Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
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- 210000003462 vein Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of stewed chicken meat material, it is made up of spice, seasoning sauce material and seasoning powder material, and wherein spice raw material comprises: anistree, Chinese prickly ash, capsicum, fennel seeds; Seasoning sauce material raw material comprises: sauce for braising, native chicken soup, cooking wine, pig animal oil; Seasoning powder material raw material comprises: cassia bark, nutmeg, the root of Dahurain angelica, salt, chicken essence seasoning, maltodextrin.
Description
Technical field
The present invention relates to food dressing field, especially, relate to the meat flavoring of a kind of stewed chicken.
Background technology
Chicken contains injection Vitamin B_6 etc., and the content ratio of protein is higher, and kind is many, and digestibility is high, is easy to the utilization that is absorbed by the body.Chicken has the effect strengthening muscle power, strengthening body, in addition containing the phospholipid of human body hair tonic being given birth to important function, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science is thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Stewed chicken meat is the daily common chicken cooking methods of people, and the taste of the stewed chicken meat finally formed according to the difference of raw material etc. has very large difference, and due to cooker horizontal problem, not all people can cook the stewed chicken meat of delicious taste.
In order to the stewed chicken meat most with extensive palatability can be cooked with the simplest gimmick, prior art is selected carry out standardization to the meat material of stewed chicken and unitize usually, because well-known, after the flavoring of food is optimized to, greatly to reduce in cooking process because the ultimate food taste that brings of personal experience's problem and culinary art capability problems inconsistent, greatly simplify cooking process and difficulty simultaneously.
On market, the shortcoming of existing stewed chicken meat material is: be made up of single spice, and also needs oneself to add other flavoring when using, and stewing seasoning can only solve the portion requirements of consumer.
Summary of the invention
An object of the present invention is to provide a kind of stewed chicken meat material, it is made up of spice, seasoning sauce material and seasoning powder material, and wherein spice is made up of following raw material: anistree 2, Chinese prickly ash 1, capsicum 1.5, fennel seeds 0.5; Seasoning sauce material is made up of following raw material: sauce for braising 15, native chicken soup 10, cooking wine 3, pig animal oil 5; Seasoning powder material is made up of following raw material: cassia bark 0.5, nutmeg 0.5, the root of Dahurain angelica 0.5, salt 12, chicken essence seasoning 10, maltodextrin 13.
Another object of the present invention there is provided the preparation method of described stewed chicken meat material, comprise each raw material of spice through select materials (pulverizing if desired), prepare burden, be distributed into spice bag; The each raw material of seasoning sauce material through selecting materials, preparing burden, stir, sterilization (sterilization temperature 90 DEG C-95 DEG C, 30 minutes time), filling (filling temperature must not lower than 50 DEG C) be distributed into seasoning sauce material bag; The each raw material of seasoning powder material through select materials, prepare burden (pulverizing if desired), be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed unitizing.The weight of the stewing seasoning of single assembly packaging is 73 grams.
The using method of stewing seasoning of the present invention is that every 1000 grams of chicken source use a bag stewing seasoning (73g) to cook, and can add a certain amount of green onion, ginger, garlic in cooking process according to custom.
Stewing seasoning of the present invention is fast for modern's rhythm of life, without the time without the careful collocation seasoning matter of energy, simultaneously again because of the confusion of food products market, the food in worried restaurant, meticulously develop, be made up of three construction materials contracts, seasoning sauce material, seasoning powder material, spice, without the need to cooking, according to eating method simple operations, can be in and feel at ease to enjoy relieved cuisines.
In raw material of the present invention, anise has dense sweet fragrance after having micro-sweet taste and excitant Radix Glycyrrhizae taste, the cooking, adds the smell that anise can remove chicken, makes taste of food more aromatic; Chinese prickly ash helps warm effect, can also toxic removing; Nutmeg makes flavoring, can remove peculiar smell, increase pungent perfume (or spice), has puckery intestines in temperature simultaneously; The effect of promote qi circulation digestion promoting, can alleviate the indigestion that food sarcosis brings, fennel seeds energy stimulating gastrointestinal neural blood vessel, promote digestive juice secretion, increase gastrointestinal peristalsis, get rid of the gas accumulated, so there is effect of stomach invigorating, promoting the circulation of qi, can, except foul smell in meat, make it again to add perfume (or spice) simultaneously; Root of Dahurain angelica taste is pungent, fragrant, has dispelling cold and dehumidification, effect of detumescence and apocenosis, puts into and also can remove meat peculiar smell, give its fragrance as flavoring; Cassia bark, while having seasoning flavouring function, also contributes to prevention or delays the diabetes B caused with age; Capsicum can bring certain pungent, the sense of taste of this eater and appetite.Meanwhile, selected raw material all belongs to the scope category of Seasoning Ingredients, by use of reasonably arranging in pairs or groups, can produce unique fragrance and fragrance, gives food and is applicable to mouthfeel that general population eats and taste.
The existing stewing seasoning in market only needs the production licence of flavoring (solid-state) to produce, and fertile sheep king stewing seasoning is because being different conditions point packaging, need the production licence of flavoring (solid-state, semisolid, liquid) three kinds, working condition requires higher.
Detailed description of the invention
Embodiment 1
Raw material is prepared, spice raw material: anistree 2kg, Chinese prickly ash 1kg, capsicum 1.5kg, fennel seeds 0.5kg according to following weight; Seasoning sauce material raw material: sauce for braising 15kg, native chicken soup 10kg, cooking wine 3kg, pig animal oil 5kg; Seasoning powder material raw material: cassia bark 0.5kg, nutmeg 0.5kg, root of Dahurain angelica 0.5kg, salt 12kg, chicken essence seasoning 10kg, maltodextrin 13kg.
By each for spice raw material through selecting materials, preparing burden, be distributed into spice bag; The each raw material of seasoning sauce material through selecting materials, preparing burden, stir, sterilization (sterilization temperature 90 DEG C-95 DEG C, 30 minutes time), filling (filling temperature must not lower than 50 DEG C) be distributed into seasoning sauce material bag; The each raw material of seasoning powder material is through selecting materials, preparing burden, be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed unitizing.
After final packing, the weight of the stewing seasoning of single assembly packaging is 73 grams.
Using method is:
1,1000 grams, chicken, stripping and slicing, blanching is for subsequent use
2, add water in pressure cooker 1000ml, adds chicken, a bag stewing seasoning (73g), green onion 10g, ginger 15g, garlic 8g, stewes 25-30 minute.
Embodiment 2
The consumer choosing Different age group carries out simple sensory test to the chicken of described stewed chicken meat material culinary art, to verify that it is acceptable.
Choose 10-15 year, 15-20 year, 20-25 year, 25-30 year, 30-40 year, 40-50 year, 50-60 year, each 50 people of 60-70 year Different age group crowd, totally 400 people test, and test result is as follows:
Test result shows, most subjects thinks all there is extraordinary mouthfeel with chicken prepared by stewing seasoning of the present invention, think extremely individually general, through inquiry further, analyze, the reason of this result is caused to be have different cognitions because of age higher or on the low side colony for saline taste, medicine (anise etc.) taste etc., age higher person because the reason such as taste deterioration cause to taste of food know from experience inaccurate, and age crowd on the low side has certain inadaptability to tastes such as anises, but for most of crowd, stewing seasoning of the present invention can provide good taste.
Claims (2)
1. a stewed chicken meat material, it is made up of spice, seasoning sauce material and seasoning powder material, and wherein spice is made up of following raw material: anistree 2, Chinese prickly ash 1, capsicum 1.5, fennel seeds 0.5; Seasoning sauce material is made up of following raw material: sauce for braising 15, native chicken soup 10, cooking wine 3, pig animal oil 5; Seasoning powder material is made up of following raw material: cassia bark 0.5, nutmeg 0.5, the root of Dahurain angelica 0.5, salt 12, chicken essence seasoning 10, maltodextrin 13.
2. the preparation method of stewed chicken meat material according to claim 1, comprises each raw material of spice through selecting materials, preparing burden, be distributed into spice bag; The each raw material of seasoning sauce material through selecting materials, preparing burden, stir, sterilization, wherein sterilization temperature 90 DEG C-95 DEG C, 30 minutes time, filling, wherein filling temperature lower than 50 DEG C, must not be distributed into seasoning sauce material bag; The each raw material of seasoning powder material is through selecting materials, preparing burden, be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed unitizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224588.9A CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224588.9A CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103989132A CN103989132A (en) | 2014-08-20 |
| CN103989132B true CN103989132B (en) | 2015-11-25 |
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| CN201410224588.9A Active CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773251A (en) * | 2008-11-22 | 2010-07-14 | 张娟 | Preparation method of tasty stewed chicken |
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN103798711A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Chicken stewing condiment |
-
2014
- 2014-05-26 CN CN201410224588.9A patent/CN103989132B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773251A (en) * | 2008-11-22 | 2010-07-14 | 张娟 | Preparation method of tasty stewed chicken |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN103798711A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Chicken stewing condiment |
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| CN103989132A (en) | 2014-08-20 |
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Denomination of invention: The invention relates to a stewed chicken meat material and a preparation method thereof Effective date of registration: 20210202 Granted publication date: 20151125 Pledgee: Bank of China Limited by Share Ltd. Hohhot Yuquan branch Pledgor: INNER MONGOLIA HUACHENG TRADE LLC Registration number: Y2021150000010 |