CN104012937A - 一种绿茶鸡肉酱及其制备方法 - Google Patents
一种绿茶鸡肉酱及其制备方法 Download PDFInfo
- Publication number
- CN104012937A CN104012937A CN201410196708.9A CN201410196708A CN104012937A CN 104012937 A CN104012937 A CN 104012937A CN 201410196708 A CN201410196708 A CN 201410196708A CN 104012937 A CN104012937 A CN 104012937A
- Authority
- CN
- China
- Prior art keywords
- chicken
- parts
- green tea
- minced
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 64
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 32
- 235000009569 green tea Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 206010056720 Muscle mass Diseases 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000002689 soil Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000005556 hormone Substances 0.000 abstract description 3
- 229940088597 hormone Drugs 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 235000015228 chicken nuggets Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 8
- 241000207961 Sesamum Species 0.000 description 7
- 230000006872 improvement Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 230000007547 defect Effects 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
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011782 vitamin Substances 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
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及食品加工领域,具体涉及一种绿茶鸡肉酱及其制备方法,首先选取优质土鸡肉份洗净去掉杂质;取食盐与酱油将洗净的鸡肉腌制24小时;将腌制好的鸡肉放入锅中,煮熟后放置12小时,随后将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵,取食用油、玉米粉、芝麻、绿茶粉、白糖、纯净水、辣椒粉倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,二次发酵的温度控制在30℃—40℃,直至发酵完成。本发明通过采用二次发酵工艺,不含有任何认为添加激素,其添加的绿茶成分,不仅有效的改善了鸡肉酱的口感,也同时提高了鸡肉酱的市场竞争力。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种绿茶鸡肉酱及其制备方法。
背景技术
鸡肉的肉质细嫩,滋味鲜美,适合多种烹调方法,并富有营养,有滋补养身的作用。鸡肉不但适于热炒、炖汤,而且是比较适合冷食凉拌的肉类。鸡肉蛋白质的含量比例较高,种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用。鸡肉含有对人体生长发肓有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。鸡肉对营养不良、畏寒怕冷、乏力疲劳、***、贫血、虚弱等有很好的食疗作用。祖国医学认为,鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
绿茶又称不发酵茶,是将采摘来的鲜叶先经高温杀青,杀灭了各种氧化酶,保持了茶叶绿色,然后经揉捻、干燥而制成。绿茶较多地保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多,对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果,是其他茶类所不及的。
目前,随着人们生活水平的提高,人们对鸡肉越来越重视,对其需求也越来越来多样化,现有技术中的鸡肉酱口味和营养单一,无法满足的人们的需求。
发明内容
本发明的目的是针对上述现有技术的缺陷,提供了一种绿茶鸡肉酱及其制备方法,其采用二次发酵工序,不含有任何认为添加激素,其添加的绿茶成分,不仅有效的改善了鸡肉酱的口感,也同时提高了鸡肉酱的市场竞争力。
本发明的目的可以通过以下技术方案实现:
一种绿茶鸡肉酱,按原料重量比包括以下组分:
土鸡肉:40—50份、食盐:3—5份、食用油:6—12份、玉米粉:6—12份、芝麻:5—12份、绿茶粉:8—16份、酱油:1—3份、白糖:1—3份、纯净水:10—20份、辣椒粉:6—9份。
作为本发明的进一步改进,其所述原料的最佳重量比由如下组分组成:
土鸡肉:40份、食盐:3份、食用油:6份、玉米粉:6份、、芝麻:5份、绿茶粉:8份、酱油:1份、白糖:1份、纯净水:10份、辣椒粉:6份。
本发明还公开了一种绿茶鸡肉酱的制备方法,包括以下步骤:
(1)洗净:将土鸡肉洗净去掉杂质;
(2)腌制:用食盐与酱油将洗净的鸡肉腌制24小时;
(3)蒸煮熬制:将腌制好的鸡肉放入锅中,煮熟后放置12小时;
(4)一次发酵:将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵;
(5)二次发酵:将上述配方重量比的食用油、玉米粉、芝麻、绿茶粉、酱油、白糖、纯净水和辣椒粉倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,直至发酵完成。
作为本发明的进一步改进,其所述步骤(4)中自行发酵的温度控制在28℃—32℃。
作为本发明的进一步改进,其所述步骤(5)中二次发酵的温度控制在30℃—40℃。
本发明通过采用二次发酵工艺,不含有任何认为添加激素,其添加的绿茶成分,不仅有效的改善了鸡肉酱的口感,也同时提高了鸡肉酱的市场竞争力。
具体实施方式
下面结合实施例对本发明的具体实施方式作进一步详细说明:
选取优质土鸡肉40—50份洗净去掉杂质;取食盐3—5份与酱油6—12份将洗净的鸡肉腌制24小时;将腌制好的鸡肉放入锅中,煮熟后放置12小时;将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵,自行发酵的温度控制在28℃—32℃;取食用油:6—12份、玉米粉:6—12份、芝麻:5—12份、绿茶粉:8—16份、白糖:1—3份、纯净水:10—20份、辣椒粉:6—9份倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,二次发酵的温度控制在30℃—40℃,直至发酵完成。
实施例1
选取优质土鸡肉40份洗净去掉杂质;取食盐3份与酱油6份将洗净的鸡肉腌制24小时;将腌制好的鸡肉放入锅中,煮熟后放置12小时;将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵,自行发酵的温度控制在28℃;取食用油:6份、玉米粉:6份、芝麻:5份、绿茶粉:8份、白糖:1份、纯净水:10份、辣椒粉:6份倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,二次发酵的温度控制在30℃,直至发酵完成。
实施例2
选取优质土鸡肉45份洗净去掉杂质;取食盐4份与酱油8份将洗净的鸡肉腌制24小时;将腌制好的鸡肉放入锅中,煮熟后放置12小时;将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵,自行发酵的温度控制在30℃;取食用油:8份、玉米粉:9份、芝麻:7份、绿茶粉:12份、白糖:2份、纯净水:15份、辣椒粉:7份倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,二次发酵的温度控制在35℃,直至发酵完成。
实施例3
选取优质土鸡肉50份洗净去掉杂质;取食盐5份与酱油12份将洗净的鸡肉腌制24小时;将腌制好的鸡肉放入锅中,煮熟后放置12小时;将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵,自行发酵的温度控制在32℃;取食用油:12份、玉米粉:12份、芝麻:12份、绿茶粉:16份、白糖:3份、纯净水:20份、辣椒粉:9份倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,二次发酵的温度控制在40℃,直至发酵完成。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种绿茶鸡肉酱,其特征在于:按原料重量比包括以下组分:
土鸡肉:40—50份、食盐:3—5份、食用油:6—12份、玉米粉:6—12份、芝麻:5—12份、绿茶粉:8—16份、酱油:1—3份、白糖:1—3份、纯净水:10—20份、辣椒粉:6—9份。
2.根据权利要求1所述的一种绿茶鸡肉酱,其特征在于:原料的最佳重量比由如下组分组成:
土鸡肉:40份、食盐:3份、食用油:6份、玉米粉:6份、、芝麻:5份、绿茶粉:8份、酱油:1份、白糖:1份、纯净水:10份、辣椒粉:6份。
3.根据权利要求1或权利要求2所述的一种绿茶鸡肉酱的制备方法,其特征在于:包括以下步骤:
(1)洗净:将土鸡肉洗净去掉杂质;
(2)腌制:用食盐与酱油将洗净的鸡肉腌制24小时;
(3)蒸煮熬制:将腌制好的鸡肉放入锅中,煮熟后放置12小时;
(4)一次发酵:将煮好的鸡肉用小磨磨碎放入干净的纱布上,表面用干净的纸盖好,让其自行发酵;
(5)二次发酵:将上述配方重量比的食用油、玉米粉、芝麻、绿茶粉、酱油、白糖、纯净水和辣椒粉倒入缸中,搅拌均匀后,将一次发酵过的肌肉块放入缸中,使肌肉块浮起,在太阳下进行晾晒发酵,直至发酵完成。
4.根据权利要求3所述的一种绿茶鸡肉酱的制备方法,其特征在于:所述步骤(4)中自行发酵的温度控制在28℃—32℃。
5.根据权利要求3所述的一种绿茶鸡肉酱的制备方法,其特征在于:所述步骤(5)中二次发酵的温度控制在30℃—40℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410196708.9A CN104012937A (zh) | 2014-05-10 | 2014-05-10 | 一种绿茶鸡肉酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410196708.9A CN104012937A (zh) | 2014-05-10 | 2014-05-10 | 一种绿茶鸡肉酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104012937A true CN104012937A (zh) | 2014-09-03 |
Family
ID=51430165
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410196708.9A Pending CN104012937A (zh) | 2014-05-10 | 2014-05-10 | 一种绿茶鸡肉酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104012937A (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235040A (zh) * | 2016-08-18 | 2016-12-21 | 安徽杠岗香食品科技有限公司 | 绿茶风味的发酵鸡肉料理包及其制备方法 |
CN106261877A (zh) * | 2016-08-18 | 2017-01-04 | 安徽杠岗香食品科技有限公司 | 糯米酒风味的发酵鸡肉料理包及其制备方法 |
CN106261878A (zh) * | 2016-08-18 | 2017-01-04 | 安徽杠岗香食品科技有限公司 | 海蜇补心益肺发酵鸡肉料理包及其制备方法 |
CN106562387A (zh) * | 2016-10-20 | 2017-04-19 | 北京元鲜记食品科技有限公司 | 一种蘑菇酱及其制备方法 |
CN107668660A (zh) * | 2017-10-27 | 2018-02-09 | 桐城市煜萱生态农业发展有限公司 | 一种鸡肉酱及其制备方法 |
CN107890079A (zh) * | 2017-11-04 | 2018-04-10 | 来安县半塔茶场 | 一种具有绿茶风味的银鱼酱及其加工工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070121292A (ko) * | 2006-06-22 | 2007-12-27 | 최원호 | 칠향계 평양찜닭의 제조방법 |
KR20090015741A (ko) * | 2007-08-09 | 2009-02-12 | 이주석 | 즉석식품 가공방법 |
CN101675792A (zh) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | 一种微辣鸡肉酱及其制备方法 |
CN101803719A (zh) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | 一种鸡味粉状复合调味料 |
CN102461863A (zh) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | 一种微辣鸡肉酱及其制备方法 |
-
2014
- 2014-05-10 CN CN201410196708.9A patent/CN104012937A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070121292A (ko) * | 2006-06-22 | 2007-12-27 | 최원호 | 칠향계 평양찜닭의 제조방법 |
KR20090015741A (ko) * | 2007-08-09 | 2009-02-12 | 이주석 | 즉석식품 가공방법 |
CN101675792A (zh) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | 一种微辣鸡肉酱及其制备方法 |
CN101803719A (zh) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | 一种鸡味粉状复合调味料 |
CN102461863A (zh) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | 一种微辣鸡肉酱及其制备方法 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235040A (zh) * | 2016-08-18 | 2016-12-21 | 安徽杠岗香食品科技有限公司 | 绿茶风味的发酵鸡肉料理包及其制备方法 |
CN106261877A (zh) * | 2016-08-18 | 2017-01-04 | 安徽杠岗香食品科技有限公司 | 糯米酒风味的发酵鸡肉料理包及其制备方法 |
CN106261878A (zh) * | 2016-08-18 | 2017-01-04 | 安徽杠岗香食品科技有限公司 | 海蜇补心益肺发酵鸡肉料理包及其制备方法 |
CN106562387A (zh) * | 2016-10-20 | 2017-04-19 | 北京元鲜记食品科技有限公司 | 一种蘑菇酱及其制备方法 |
CN107668660A (zh) * | 2017-10-27 | 2018-02-09 | 桐城市煜萱生态农业发展有限公司 | 一种鸡肉酱及其制备方法 |
CN107890079A (zh) * | 2017-11-04 | 2018-04-10 | 来安县半塔茶场 | 一种具有绿茶风味的银鱼酱及其加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104012937A (zh) | 一种绿茶鸡肉酱及其制备方法 | |
CN102669540B (zh) | 玫瑰鲜花醪糟及其制备方法 | |
CN109463722A (zh) | 一种香菇风味下饭酱及其制备方法 | |
CN102125146B (zh) | 一种豆渣保健谷物茶的制作方法 | |
CN103689408A (zh) | 一种含花青素的大米及其制备方法 | |
CN102919908A (zh) | 一种添加南瓜籽仁的芝麻酱 | |
CN105962085A (zh) | 一种黄豆糯米灰碱菜的制备方法 | |
CN102871103B (zh) | 一种土酱及其制作工艺 | |
CN101416739B (zh) | 玫瑰阿胶鸡及其制备方法 | |
CN107136480A (zh) | 一种面酱及制备方法 | |
CN105028708A (zh) | 一种辣椒调味油的制备方法 | |
CN104705474A (zh) | 一种核桃酥糖的制作方法 | |
CN101675792A (zh) | 一种微辣鸡肉酱及其制备方法 | |
CN103404562A (zh) | 一种香椿香辣豆面饼及其制作方法 | |
CN106107589A (zh) | 乳鸽的制备工艺 | |
CN103461415B (zh) | 一种泥螺面包及其加工方法 | |
KR100523725B1 (ko) | 돼지고기 숙성장(熟成醬) 및 그것을 이용한 돼지고기 수육조리법 | |
CN103518810A (zh) | 一种富含胶原蛋白的饼干及其制备方法 | |
CN102461863A (zh) | 一种微辣鸡肉酱及其制备方法 | |
KR20190084621A (ko) | 오디 메밀면 및 이의 제조방법 | |
KR101489260B1 (ko) | 다래 보리 고추장의 제조 방법 및 다래 보리 고추장 | |
CN105166850A (zh) | 一种红茶牛肉酱 | |
CN104366551A (zh) | 一种疏肝消食甜味鸡柳及其制备方法 | |
CN104055141A (zh) | 一种橄榄风味板鸭及其加工方法 | |
CN105768037B (zh) | 一种鹿茸保健酱油及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |