CN104351830A - Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab - Google Patents
Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab Download PDFInfo
- Publication number
- CN104351830A CN104351830A CN201410533403.2A CN201410533403A CN104351830A CN 104351830 A CN104351830 A CN 104351830A CN 201410533403 A CN201410533403 A CN 201410533403A CN 104351830 A CN104351830 A CN 104351830A
- Authority
- CN
- China
- Prior art keywords
- chicken
- parts
- powder
- kebab
- lung
- 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 44
- 210000004072 lung Anatomy 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 210000000952 spleen Anatomy 0.000 title abstract description 4
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 title abstract 5
- 235000015231 kebab Nutrition 0.000 title abstract 5
- 230000001105 regulatory effect Effects 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 8
- 241000018646 Pinus brutia Species 0.000 claims abstract description 8
- 239000005996 Blood meal Substances 0.000 claims abstract description 7
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 7
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 7
- 244000215777 Plumeria rubra Species 0.000 claims abstract description 7
- 235000013087 Plumeria rubra Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 241000282898 Sus scrofa Species 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 210000002435 tendon Anatomy 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 36
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 12
- 240000005561 Musa balbisiana Species 0.000 claims description 11
- 239000003814 drug Substances 0.000 claims description 10
- 210000004988 splenocyte Anatomy 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 9
- 241000251511 Holothuroidea Species 0.000 claims description 9
- 241000237502 Ostreidae Species 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000020636 oyster Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000008881 Oenanthe javanica Species 0.000 claims description 7
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 7
- 235000013559 Schnittsellerie Nutrition 0.000 claims description 7
- 235000012149 noodles Nutrition 0.000 claims description 7
- 240000006063 Averrhoa carambola Species 0.000 claims description 6
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 6
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 6
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 241000722118 Thlaspi Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000042314 Vigna unguiculata Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000012530 fluid Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000998779 Hemisteptia lyrata Species 0.000 abstract 2
- 241000735470 Juncus Species 0.000 abstract 2
- 244000211187 Lepidium sativum Species 0.000 abstract 2
- 235000007849 Lepidium sativum Nutrition 0.000 abstract 2
- 241000537173 Silene conoidea Species 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 241000219977 Vigna Species 0.000 description 2
- 230000000474 nursing effect Effects 0.000 description 2
- 241000234295 Musa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a banana-flavored chicken kebab with a function of regulating spleen and lung balance of a human body. The chicken kebab is prepared from raw materials in parts by weight as follows: 500-550 parts of chicken, 30-33 parts of cress, 10-12 parts of hemistepta lyrata, 20-22 parts of silene conoidea L, 11-12 parts of swine blood meal, 10-12 parts of plumeria rubra, 1-2 parts of semen cuscutae, 1.2-1.3 parts of poria cocos, 3-4 parts of radix ophiopogonis, 1.1-1.2 parts of juncus, 20-25 parts of wine, 2-3 parts of powdered notoginseng and 19-21 parts of beef tendon. The added juncus has the function of regulating spleen and lung balance, meanwhile, the radix ophiopogonis is added and has functions of nourishing yin, moistening lungs, tonifying stomach and promoting fluid, and further, auxiliary materials such as the cress, the hemistepta lyrata, the silene conoidea L, pine cones and the like with unique tastes are added, so that the chicken kebab tastes better and is suitable for people of all ages.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of chicken skewer, particularly relate to a kind of banana flavor chicken skewer and preparation method thereof nursing one's health human splenocyte lung balance.
background technology
At present, chicken is a kind of food often appeared at during people live on dining table, because its nutrition is delicious, tasty, along with the progressively raising of people's living standard, operating frequency is accelerated, how chicken is made a kind of safety, health, easy-to-use, processing mode is many, the instant food that mouthfeel is good becomes a difficult problem, and traditional chicken taste is single, and how not there is health care, can not be satisfied with consumer demand.
summary of the invention
The object of this invention is to provide a kind of banana flavor chicken skewer and preparation method thereof nursing one's health human splenocyte lung balance, the present invention has conditioning human splenocyte lung balance, nutritious, the feature of fine and tender taste.
The technical solution adopted in the present invention is:
Nurse one's health a banana flavor chicken skewer for human splenocyte lung balance, it is characterized in that being made up of following raw material:
Chicken 500-550, Chinese celery 30-33, lyrate hemistepta herb 10-12, noodles dish 20-22, Swine blood meal 11-12, frangipanis 10-12, seed of Chinese dodder 1-2, Poria cocos 1.2-1.3, the tuber of dwarf lilyturf 3-4, rush 1.1-1.2, wine 20-25, Radix Notoginseng powder 2-3, beef tendon 19-21, grey dish 13-14, balloonflower root 1-2, dried orange peel 1.2-1.3, banana peel dry powder 2-3, pine nut 10-12, Jiang Ye juice 2-3, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The banana flavor chicken skewer of described conditioning human splenocyte lung balance, is characterized in that comprising the following steps:
(1) seed of Chinese dodder, Poria cocos, the tuber of dwarf lilyturf, rush, Radix Notoginseng powder, balloonflower root, dried orange peel are added 6-7 times of soak by water 40-45 minute, filter cleaner obtains liquid, by chicken, beef tendon, grey dish, that into the liquid decoction is put in frangipanis mixing is ripe rotten to chicken, be pounded pureed, put into chicken block model, make chicken block, chicken block Jiang Ye juice frying is taken out to golden yellow, then is concatenated into chicken skewer with bamboo let;
(2) Chinese celery, lyrate hemistepta herb, noodles dish, pine nut are mixed together and smash, mix with Swine blood meal and put into steamer and cook, then freeze drying is ground into powder;
(3) step (2) gained material is mixed with nourishing additive agent and other surplus stocks, be sprinkling upon on chicken skewer, obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the abundant auxiliary material of multiple rare Chinese medicine and multiple nutrients in traditional mutton, wherein, the rush of adding has the balanced action of conditioning spleen lung, meanwhile, also added the tuber of dwarf lilyturf, it has Yin nourishing and lung moistening, reinforcing stomach reg fluid, and with the addition of the auxiliary material of the special tastes such as Chinese celery, lyrate hemistepta herb, noodles dish, pine nut, make the mouthfeel of chicken skewer better, all-ages.
Detailed description of the invention
Nurse one's health a banana flavor chicken skewer for human splenocyte lung balance, it is characterized in that being made up of following raw material:
Chicken 500-550, Chinese celery 30-33, lyrate hemistepta herb 10-12, noodles dish 20-22, Swine blood meal 11-12, frangipanis 10-12, seed of Chinese dodder 1-2, Poria cocos 1.2-1.3, the tuber of dwarf lilyturf 3-4, rush 1.1-1.2, wine 20-25, Radix Notoginseng powder 2-3, beef tendon 19-21, grey dish 13-14, balloonflower root 1-2, dried orange peel 1.2-1.3, banana peel dry powder 2-3, pine nut 10-12, Jiang Ye juice 2-3, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The banana flavor chicken skewer of described conditioning human splenocyte lung balance, is characterized in that comprising the following steps:
(1) seed of Chinese dodder, Poria cocos, the tuber of dwarf lilyturf, rush, Radix Notoginseng powder, balloonflower root, dried orange peel are added 6-7 times of soak by water 40-45 minute, filter cleaner obtains liquid, by chicken, beef tendon, grey dish, that into the liquid decoction is put in frangipanis mixing is ripe rotten to chicken, be pounded pureed, put into chicken block model, make chicken block, chicken block Jiang Ye juice frying is taken out to golden yellow, then is concatenated into chicken skewer with bamboo let;
(2) Chinese celery, lyrate hemistepta herb, noodles dish, pine nut are mixed together and smash, mix with Swine blood meal and put into steamer and cook, then freeze drying is ground into powder;
(3) step (2) gained material is mixed with nourishing additive agent and other surplus stocks, be sprinkling upon on chicken skewer, obtain final product.
Claims (2)
1. nurse one's health a banana flavor chicken skewer for human splenocyte lung balance, it is characterized in that being made up of following raw material:
Chicken 500-550, Chinese celery 30-33, lyrate hemistepta herb 10-12, noodles dish 20-22, Swine blood meal 11-12, frangipanis 10-12, seed of Chinese dodder 1-2, Poria cocos 1.2-1.3, the tuber of dwarf lilyturf 3-4, rush 1.1-1.2, wine 20-25, Radix Notoginseng powder 2-3, beef tendon 19-21, grey dish 13-14, balloonflower root 1-2, dried orange peel 1.2-1.3, banana peel dry powder 2-3, pine nut 10-12, Jiang Ye juice 2-3, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
2. nurse one's health the banana flavor chicken skewer of human splenocyte lung balance according to claim 1, it is characterized in that comprising the following steps:
(1) seed of Chinese dodder, Poria cocos, the tuber of dwarf lilyturf, rush, Radix Notoginseng powder, balloonflower root, dried orange peel are added 6-7 times of soak by water 40-45 minute, filter cleaner obtains liquid, by chicken, beef tendon, grey dish, that into the liquid decoction is put in frangipanis mixing is ripe rotten to chicken, be pounded pureed, put into chicken block model, make chicken block, chicken block Jiang Ye juice frying is taken out to golden yellow, then is concatenated into chicken skewer with bamboo let;
(2) Chinese celery, lyrate hemistepta herb, noodles dish, pine nut are mixed together and smash, mix with Swine blood meal and put into steamer and cook, then freeze drying is ground into powder;
(3) step (2) gained material is mixed with nourishing additive agent and other surplus stocks, be sprinkling upon on chicken skewer, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533403.2A CN104351830A (en) | 2014-10-11 | 2014-10-11 | Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533403.2A CN104351830A (en) | 2014-10-11 | 2014-10-11 | Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351830A true CN104351830A (en) | 2015-02-18 |
Family
ID=52519220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533403.2A Pending CN104351830A (en) | 2014-10-11 | 2014-10-11 | Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351830A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892598A (en) * | 2021-10-08 | 2022-01-07 | 淮阴工学院 | Novel conditioning pork chop and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
-
2014
- 2014-10-11 CN CN201410533403.2A patent/CN104351830A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892598A (en) * | 2021-10-08 | 2022-01-07 | 淮阴工学院 | Novel conditioning pork chop and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976377A (en) | Dried meat floss capable of invigorating spleen and supplementing qi and preparation method thereof | |
| CN103932279A (en) | Sesame sauce having coffee wine taste and preparation method thereof | |
| CN104351814A (en) | Lung nourishing and essence strengthening beef kebab with black tea flavor and preparation method of beef kebab | |
| CN106235273A (en) | A kind of celery and beef beans and preparation method thereof | |
| CN103989063A (en) | Seafood flavor noodle and making method thereof | |
| CN105212031A (en) | Flour of a kind of blood-supplementing blood-nourishing and preparation method thereof | |
| CN104522687A (en) | Chinese yam nourishing digestion-aiding type beef and preparing method thereof | |
| CN104223016A (en) | Litchi-flavor spicy beef paste and preparation method thereof | |
| CN104366539A (en) | Nutritional spicy roasted duck with egg and preparation method thereof | |
| CN104585723A (en) | Fermented blank bean-flavour lean meat sauce and preparation method thereof | |
| CN104171825A (en) | Pawpaw health flour and preparation method thereof | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN103689418A (en) | Fruit-and-vegetable vinegar-pepper rice and preparation method thereof | |
| CN104351830A (en) | Banana-flavored chicken kebab with function of regulating spleen and lung balance of human body as well as preparation method of chicken kebab | |
| CN104522688A (en) | Snakegourd fruit cough-relieving phlegm-eliminating type beef and preparing method thereof | |
| CN104273418A (en) | Liver tonifying and eyesight improving beef-flavored corn porridge and preparation method thereof | |
| CN104397549A (en) | Heat clearing and toxicity removing type health-care dandelion porridge and preparation method thereof | |
| CN103815239A (en) | Yolk glutinous rice flour and preparation method thereof | |
| CN104323310A (en) | Deficiency-tonifying qi-benefiting shiitake mushroom-flavor chicken skewer and preparation method thereof | |
| CN104366541A (en) | Rose flavor chicken skewer for regulating qi and activating blood | |
| CN104273475A (en) | Pickled salvia miltiorrhiza and bitter gourd and preparation method thereof | |
| CN104323291A (en) | Skin-tendering feature-benefiting type beef skewer and preparation method thereof | |
| CN104351813A (en) | Kelp-flavored beef kebab with internal heat clearing function and preparation method of beef kebab | |
| CN104397684A (en) | Phryma leptostachya analgesic and anti-rheumatic health-care porridge and preparation method thereof | |
| CN104397543A (en) | Oenothera biennis bone and muscle strengthening health-care porridge and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150218 |
|
| RJ01 | Rejection of invention patent application after publication |