CN104489632B - A kind of large bone chicken meat mushroom paste and preparation method thereof - Google Patents
A kind of large bone chicken meat mushroom paste and preparation method thereof Download PDFInfo
- Publication number
- CN104489632B CN104489632B CN201510025303.3A CN201510025303A CN104489632B CN 104489632 B CN104489632 B CN 104489632B CN 201510025303 A CN201510025303 A CN 201510025303A CN 104489632 B CN104489632 B CN 104489632B
- Authority
- CN
- China
- Prior art keywords
- chicken
- large bone
- bone chicken
- mushroom
- mushroom paste
- 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.)
- Active
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 29
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 241000287828 Gallus gallus Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000222433 Tricholomataceae Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 239000011435 rock Substances 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000001829 Catharanthus roseus Species 0.000 claims description 2
- 206010033546 Pallor Diseases 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 238000002845 discoloration Methods 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 239000001728 capsicum frutescens Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to mushroom paste field of food, be the large bone chicken meat mushroom paste that is made of a kind of utilization chicken and mushroom with and preparation method thereof, the mushroom paste is prepared from by following raw materials by weight：Large bone chicken 15 25%, prairie Tricholomataceae 50 65%, edible oil 8 10%, onion parts, ginger, hot red pepper 3 5%, soy sauce, cooking wine, salt, rock sugar, water 5 10%, the percentage by weight summation of each raw material of the above is 100%.Large bone chicken mushroom paste can mix meal, noodles served with soy sauce, sesame butter, etc., enter filling with frying dish, and taste is pure and sweet, nutritious, be a kind of product of great grassland characteristic.
Description
Technical field
It is a kind of mushroom paste that utilization chicken and mushroom are made the present invention relates to mushroom paste field of food
Background technology
Mushroom paste is that one kind is gone with rice or bread good merchantable brand, fresh salty good to eat, contains rich in protein, polysaccharide, vitamin, nucleotides and not
Saturated fatty acid, it is very popular with medical care effect very high." God's food " laudatory title is enjoyed in west.City
Most of existing mushroom paste is made of the mushroom of artificial cultivation on field, is sampled single, it is impossible to meet that people are growing to disappear
Take needs.
Inner Mongol prairie, vast in territory, with green hills and clear waters, ravines and guillies criss-cross grows up to ten thousand kinds of plants herein, natural gloomy
Miscellaneous wild mushroom is grown in woods, wherein prairie Tricholomataceae is most representative, and it is nutritious, and contained protein is accounted for
The 30-45% of dry weight, the A wide selection of colours and designs of Amino Acids in Proteins, calcium, the content of phosphorus trace element are several times of other edible mushrooms
Even tens times, and low calories food is still belonged to, it is often edible to strengthen breathing, alimentary canal containing more dietary fiber
The food-therapy health-care efficacies such as resistance, the promotion toxin expelling of infectious disease.
The grassland exquisite processing of special product white mushroom, is equipped with large bone chicken meat and is made mouthfeel uniqueness, the large bone chicken meat mushroom of delicious flavour
Mushroom sauce, is a kind of mushroom paste with grassland characteristic.
The content of the invention
It is an object of the invention to provide a kind of pure taste, nutritious grassland characteristic mushroom paste.
Large bone chicken meat mushroom paste of the invention, is prepared from by following raw materials by weight：Large bone chicken 15-25%,
The flavoring 5- such as prairie Tricholomataceae 50-65%, edible oil 8-10%, hot red pepper 3-5%, onion parts, ginger, soy sauce, cooking wine, salt, rock sugar
10%, the percentage by weight summation of each raw material of the above is 100%.
Large bone chicken mushroom paste of the invention, is equipped with prairie Tricholomataceae and processes using large bone chicken, can mix meal, noodles served with soy sauce, sesame butter, etc., enter filling
With frying dish, taste is pure and sweet, nutritious.
The large bone chicken meat mushroom edible pastes processing and method are as follows：
1st, large bone chicken is shaved into bone by after preparatory processing, removing head, removing stock, cleans and drain away the water.
2nd, by chicken, steam high-temperature sterilization 25 seconds in material-compound tank are inserted, in then automatically engaging 100 degrees Celsius of winged tank
Deodorization 4 minutes, in water is flown, tie system rotation makes cube meat fully be soaked by winged water, rolls, and reaches thoroughly cleaning and removal
The effect of blood foam.
3rd, after the completion of deodorization program, system is fished for and is put into prefabricated grinding tool automatically, and grinding tool Self-pressurizing agri removes water.Then
The prefabricated baking of infrared baking box 2 minutes is sent into grinding tool and chicken movement.
4th, after the completion of toasting, meat is diced and stewed by chicken automatically automatically into vertical dicer.
5th, frying pan is heated automatically, enters oil, when oil temperature is burnt to 130 degrees Celsius, be put into green onion, ginger, aniseed, chilli,
Chicken nugget stir-fries, and fries to chicken discoloration, fries out fragrance.
6th, go to the removal of impurity and root to clean prairie Tricholomataceae, and steeped 30 minutes with warm water, drain.
7th, after prairie Tricholomataceae is drained, blanching color retention and secondary rinse stage, after the completion of cleaning, water squeezing is diced stand-by.
8th, frying pan is heated, and enters oil, mushroom is put into when oily 180-200 degrees Celsius and auxiliary material stir-fries, and moisture is received dry.
9th, will stew chicken band Tonga enter frying pan stir-fry it is rotten to chicken shortcake, soup receive dense, last seasoning.
10th, the large bone chicken meat mushroom paste hot filling that will be boiled enters bottle.Sealed while hot after filling, after capsuling machine is screwed, used
Retort is sterilized 18 minutes at 110 DEG C.And it is rapidly cooled to room temperature.
Claims (1)
1. large bone chicken meat mushroom paste, is prepared from by following raw materials by weight：Large bone chicken 10-20%, prairie Tricholomataceae 50-
65%, edible oil 8-10%, chilli 3-5%, the flavoring 5- of onion parts, ginger, soy sauce, cooking wine, salt, rock sugar and aniseed composition
10%, the percentage by weight summation of each raw material of the above is 100%；Described large bone chicken meat mushroom paste is by following steps making
Into：
1) large bone chicken, is shaved into bone by after preparatory processing, decaptitating, removing stock, is cleaned and is drained away the water；
2), by chicken, steam high-temperature sterilization 25 seconds in material-compound tank are inserted, in then automatically engaging 100 degrees Celsius of winged tank
Raw meat 4 minutes, in water is flown, tie system rotation makes cube meat fully be soaked by winged water, rolls, and reaches thoroughly cleaning and removal blood
The effect of foam；
3), after the completion of deodorization program, system is fished for and is put into prefabricated grinding tool automatically, and grinding tool Self-pressurizing agri removes water；Then grind
The prefabricated baking of infrared baking box 2 minutes is sent into tool and chicken movement；
4) after the completion of, toasting, meat is diced and stewed by chicken automatically automatically into vertical dicer；
5), frying pan is heated automatically, enters oil, when oil temperature is burnt to 130 degrees Celsius, be put into onion parts, ginger, aniseed, chilli, chicken
Block stir-fries, and fries to chicken discoloration, fries out fragrance；
6), go to the removal of impurity and root to clean prairie Tricholomataceae, and steeped 30 minutes with warm water, drain；
7) after, prairie Tricholomataceae is drained, blanching color retention and secondary rinse stage, after the completion of cleaning, water squeezing is diced stand-by；
8), frying pan is heated, and enters oil, mushroom is put into when oily 180-200 degrees Celsius and part flavoring stir-fries, and moisture is received dry；
9), by step 5) the good chicken of frying enters step 8 with Tonga) frying pan stir-fry rotten to chicken shortcake, soup receives dense, finally adjusts
Taste；
10) the large bone chicken meat mushroom paste hot filling that, will be boiled enters bottle;Sealed while hot after filling, after capsuling machine is screwed, with sterilization
Pot is sterilized 18 minutes at 110 DEG C, and is rapidly cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025303.3A CN104489632B (en) | 2015-01-20 | 2015-01-20 | A kind of large bone chicken meat mushroom paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025303.3A CN104489632B (en) | 2015-01-20 | 2015-01-20 | A kind of large bone chicken meat mushroom paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104489632A CN104489632A (en) | 2015-04-08 |
| CN104489632B true CN104489632B (en) | 2017-06-30 |
Family
ID=52931165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510025303.3A Active CN104489632B (en) | 2015-01-20 | 2015-01-20 | A kind of large bone chicken meat mushroom paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489632B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285876A (en) * | 2015-10-13 | 2016-02-03 | 界首市霸味食品有限公司 | Special seasoning for stewed soup |
| CN105919046A (en) * | 2016-07-06 | 2016-09-07 | 徐金伟 | Prairie white mushroom sauce and preparation technology thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103637172A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Mushroom meat paste |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101142317B1 (en) * | 2009-10-29 | 2012-05-14 | 장흥군 | Method for producing slices of shiitake mushroom |
-
2015
- 2015-01-20 CN CN201510025303.3A patent/CN104489632B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103637172A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Mushroom meat paste |
Non-Patent Citations (1)
| Title |
|---|
| 蘑菇鸡肉酱;bhbudih580;《http://baike.***.com/link?url=u0zJIi3kstB2NBw0hGdIh-DveywEXrI3Sf96Up2IK0xyUKq1iiKChQUYQkSnPomR3BWaY5IWVFkysakTffIKCq》;20141121;第1页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104489632A (en) | 2015-04-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100409767C (en) | Production of dried beef | |
| CN103211233B (en) | Processing method of sauce-flavor cured pork ribs | |
| CN102813231B (en) | Preparation method of fragrant duck by using Sanhu duck | |
| CN102845720A (en) | Mushroom beef sauce and preparation method thereof | |
| CN103584211B (en) | Beef noodle soup concentrate as well as preparation method and using method thereof | |
| CN102845721A (en) | Mushroom rooster sauce and preparation method thereof | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| CN105231296A (en) | Making method of braised pork | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN104026561A (en) | Canned pleurotus eryngii and preparation method thereof | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN104366372A (en) | Processing method of spicy-crisp potato slices | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN104489632B (en) | A kind of large bone chicken meat mushroom paste and preparation method thereof | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| CN105105163A (en) | Fruity dried pork and making method thereof | |
| CN110558540A (en) | tea oil mushroom sauce and preparation method thereof | |
| CN105146394A (en) | Manufacturing method of big fruit hawthorn powder | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| CN104381560A (en) | Processing technology of curry water chestnuts | |
| CN106473007A (en) | A kind of acid soup mutton chaffy dish and preparation method thereof | |
| CN105192731A (en) | Making method for rabbit meat in carbon pot | |
| KR101325126B1 (en) | baked yellowtail and method for manufacturing of it | |
| CN107006836A (en) | A kind of fresh peppery health-care beef sauce and its processing method | |
| CN102524829A (en) | Baked eggs of various models |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190505 Address after: 024000 Grassland Huixiang Food Technology Co., Ltd. of Meihe Town, Yuanbaoshan District, Chifeng City, Inner Mongolia Patentee after: Inner Mongolia grassland aroma Food Technology Co., Ltd. Address before: 024000 Unit 301, Unit 4, Building 1, Rose Garden District, Wandeyuan Community, Hada Street, Hongshan District, Chifeng City, Inner Mongolia Autonomous Region Patentee before: Xu Jinwei |
|
| TR01 | Transfer of patent right |