CN112120172A - Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof - Google Patents

Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof Download PDF

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CN112120172A
CN112120172A CN202011032044.4A CN202011032044A CN112120172A CN 112120172 A CN112120172 A CN 112120172A CN 202011032044 A CN202011032044 A CN 202011032044A CN 112120172 A CN112120172 A CN 112120172A
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parts
meat
chicken
paste
health
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闵二虎
钱小丽
杨明
彭旭东
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a health-preserving chicken cake with a beautifying effect and a preparation process thereof, wherein the chicken cake is mainly prepared from the following raw materials in parts by weight: 30-50 parts of chicken breast meat, 5-10 parts of lotus root powder, 4-6 parts of carrot, 5-10 parts of salmon meat, 5-8 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 5-10 parts of sea shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard. The chicken cake provided by the invention is rich in nutrition through reasonable nutrition compatibility, can exert the food therapy effect to the maximum extent, can obviously prolong the quality guarantee period of the chicken cake product by adopting an innovative process, provides a more perfect guarantee for the development of the chicken cake product, and has great research, development and popularization significance from the viewpoint of food development.

Description

Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof
Technical Field
The invention relates to a health-preserving chicken cake with a beautifying effect and a preparation process thereof, belonging to the field of preparation of chicken cakes.
Background
The chicken cake is a special product of traditional cake class in Jiangsu Lianshui county in China, is a local name special product in Jiangsu, is prepared by processing chicken serving as a main raw material in most common varieties in the market at present, has two colors, one is yellow-white and two-layer, and a pure white edible method is diversified, can be used for frying, boiling and braising, can be easily used as a hot pot food material and the like, and is deeply loved by consumers. With the increasing attention of people to food consumption concepts such as rational diet, balanced nutrition and the like, more severe examination is provided for the sales and popularization of traditional foods represented by the chicken cake, and from the view of the processing technology of traditional chicken cake products, the current situation of product sales is delayed because the main materials are single in the processing process of the products, the nutritional structure of the products is unbalanced, and the balanced nutritional requirements of human bodies cannot be met after the products are ingested, so that the actual economic value of the products is directly restricted. In addition, the shelf life of the traditional chicken cake product is not ideal enough, and the further development of the chicken cake product is limited.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the problems, the invention provides the health-preserving chicken cake with the beautifying effect and the preparation process thereof, and the obtained chicken cake not only has rich nutritive value, but also can further prolong the shelf life of the product.
The technical scheme is as follows: in order to achieve the purpose, the invention adopts the following technical scheme:
a health-preserving chicken cake with a beautifying effect is mainly prepared from the following raw materials in parts by weight:
30-50 parts of chicken breast meat, 5-10 parts of lotus root powder, 4-6 parts of carrot, 5-10 parts of salmon meat, 5-8 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 10-15 parts of egg white, 5-10 parts of shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
Preferably, the method comprises the following steps:
the chicken cake is mainly prepared from the following raw materials in parts by weight:
40 parts of chicken breast meat, 5-10 parts of lotus root powder, 4-6 parts of carrot, 6 parts of salmon meat, 5-8 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat powder, 10-15 parts of egg white, 5-10 parts of shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
Or the chicken cake is mainly prepared from the following raw materials in parts by weight:
30-50 parts of chicken breast meat, 7 parts of lotus root powder, 4-6 parts of carrot, 5-10 parts of salmon meat, 6 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 14 parts of egg white, 8 parts of sea shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
More preferably, the chicken cake is mainly prepared from the following raw materials in parts by weight:
45 parts of chicken breast meat, 6 parts of lotus root powder, 5 parts of carrot, 6 parts of salmon meat, 5 parts of pearl barley powder, 15 parts of milk, 6 parts of oat flour, 13 parts of egg white, 5 parts of shrimp meat, 4 parts of salt, 3 parts of white pepper and 4 parts of cooked lard.
The invention also provides a preparation process of the health-preserving chicken cake with the beautifying effect, which comprises the following steps:
(1) taking fresh chicken breast, removing blood, and draining surface water; mixing chicken breast, carrot, salmon meat, shrimp meat, and cooked lard at 0-4 deg.C, and pulverizing to obtain meat paste;
(2) adding lotus root powder, pearl barley powder, milk, oat powder and egg white into the crushed meat paste, uniformly mixing, adding salt and white pepper for seasoning, uniformly mixing to obtain paste, then putting the paste into a mold for cooking, and cooling to obtain the lotus root starch paste.
Preferably, the method comprises the following steps:
in the step (1), a proper amount of ice scraps are added in the process of preparing the meat paste, the temperature is kept at 0-4 ℃, the problem of muscle protein denaturation caused by heat generated in the stirring process is reduced, and the prepared meat paste is placed at a low temperature and stands for 12-24 hours, so that the central temperature of the meat paste is reduced to 0-4 ℃ for preservation.
And (2) in the step of cooking, the paste is firstly placed in a vacuum pump for vacuum degassing, then vacuum cooking is carried out under the condition of-0.02 to-0.05 Mpa, and when the cooking liquor is heated to 75 ℃, heating is stopped for heat preservation for 2 to 3 hours.
Chicken breast has the nutritional characteristics of high protein, low fat, low cholesterol and low energy and is considered a healthy meat product. The chicken meat is rich in unsaturated fatty acid, has balanced amino acid composition ratio, and is rich in macronutrients and micronutrients such as phosphorus, iron, zinc, calcium, vitamin B and the like which are necessary for human bodies. From the flavor characteristic, the chicken has delicate mouthfeel and delicious taste. The chicken flavor substances are mainly derived from the degradation of protein and lipid, and the substances such as polypeptide, amino acid, aldehyde, ketone, lactone and the like formed by degradation are precursor substances for forming the chicken flavor. Has strong value of homology of medicine and food.
The lotus root contains rich calcium, iron, phosphorus, vitamin C, asparagines, oxidase, plant fiber and other components, and has many benefits to human health. The fresh lotus root is cold in nature, and can clear heat, promote fluid production, cool blood and quench thirst when eaten raw; the cooked lotus root has sweet and warm nature and taste, and can invigorate spleen and stomach, relax bowels and stop diarrhea, nourish yin and tonify qi. The lotus root starch processed is easier for human body digestion, and can also benefit blood and promote tissue regeneration.
The carrot contains rich folic acid, the folic acid has very obvious effect on preventing cancers, and the carrot has good effect of preventing cancers by supplementing folic acid; the carrot-carrot; the blood pressure and heart strengthening effect can be achieved, and the blood flow of coronary arteries can be effectively increased due to quercetin and kaempferol contained in the carrots, so that the blood pressure and heart strengthening effect is achieved to a certain extent.
Salmon meat contains a large amount of N-3 polyunsaturated fatty acids, and is useful for the body, such as reduction of inflammation symptoms in vivo, control of body weight, and prevention of cancer cell generation. One symptom of the deficiency of N-3 polyunsaturated fatty acid is fatigue, and the salmon can be eaten for two to three times a week to supplement physical strength. If there is insufficient testosterone, the N-3 polyunsaturated fatty acid can not only supplement physical strength, but also increase hormone secretion.
The coix seed powder is a commonly used traditional Chinese medicine, is a common and frequently-eaten food, has sweet, light and slightly cold nature and taste, has the effects of promoting diuresis and reducing edema, strengthening spleen and removing dampness, relaxing muscles and tendons, removing arthralgia, clearing heat and expelling pus and the like, and is a commonly used diuresis-inducing and dampness-excreting medicine. The product can keep skin gloss and fine, and can eliminate acne, macula, senile plaque, cyasma, and butterfly spot, and has good therapeutic effect on desquamation, acne, rhagadia, pachylosis, etc.
Oat has high nutritive value, is rich in protein, unsaturated fatty acid, mineral substances and various vitamins, and also contains rich beta-glucan. The fatty acid composition of oat is mainly unsaturated fatty acid, wherein linoleic acid accounts for 38-52% of the total fatty acid, and the oat has an obvious blood fat reducing effect. The protein composition in the oat is balanced, the content of various essential amino acids is higher than or close to the standard pattern value of the amino acids issued by the world health organization, and the content of lysine is extremely rich. The beta-glucan in the oat is a water-soluble dietary fiber, and researches show that the glucan has various physiological functions of reducing blood sugar, blood fat and the like. Therefore, the oat flour not only has higher nutritive value, but also has certain health care value.
The sea shrimp has high nutritive value, contains a great amount of high-quality protein necessary for human body, also contains some microelements such as calcium, iron and phosphorus, and vitamins, choline and nicotinic acid are also the most important elements in the sea shrimp, and people can absorb various nutrients, promote body metabolism and improve body quality by eating the sea shrimp at ordinary times.
The technical effects are as follows: compared with the traditional chicken cake, the invention has the following advantages:
1. the chicken cake is one of the famous Huaiyang dishes, is used as a non-material cultural heritage in the Huaiyan area, is based on inheritance and innovation of traditional gourmet, and has great research and distribution and popularization significance from the aspect of gourmet development.
2. The auxiliary raw materials involved in the development process of the invention are common raw materials in the process of dietary requirements of people, and the food therapy effect can be exerted to the maximum extent through reasonable nutrition compatibility
3. According to the invention, the raw materials with certain beautifying effect are added into the chicken cake product, so that the skin color, skin elasticity and the like of an eater can be treated to a certain extent.
4. The invention adopts the cooking process to heat and mature the raw materials, and can protect the nutritional value of the product to the maximum extent. The prepared product has compact and elastic meat quality, no air holes in cake bodies, moist mouthfeel, delicious taste and rich nutritive value.
5. The invention adopts an innovative process, can obviously prolong the quality guarantee period of the chicken cake product, and provides a more complete guarantee for the development of the chicken cake product.
Detailed Description
Example 1
Firstly, a chicken cake product formula:
45 parts of chicken breast meat, 6 parts of lotus root powder, 5 parts of carrot, 6 parts of salmon meat, 5 parts of pearl barley powder, 15 parts of milk, 6 parts of oat flour, 13 parts of egg white, 5 parts of shrimp meat, 4 parts of salt, 3 parts of white pepper and 4 parts of cooked lard.
Secondly, a preparation process of the chicken cake product comprises the following steps:
accurately weighing fresh chicken breast, soaking in clear water to remove blood, draining off surface water twice, mixing the drained chicken breast with small carrot, salmon meat, sea shrimp meat and cooked lard, and mincing into meat paste at 0-4 deg.C in a meat mincer. Adding appropriate amount of ice crumbs during the preparation of meat paste, maintaining the temperature at 0-4 deg.C, reducing muscle protein denaturation caused by heat generated during stirring, and standing the prepared meat paste at 0-4 deg.C for 24 hr to reduce its central temperature to the preservation temperature. Adding lotus root powder, pearl barley powder, milk, oat powder and egg white into the crushed meat paste, uniformly mixing, adding salt and white pepper for seasoning, and uniformly mixing to obtain paste with strong viscosity; and then quantitatively subpackaging the paste in a vacuum pump for vacuum degassing, then performing vacuum cooking under the condition of-0.02 to-0.05 Mpa, stopping heating when the cooking liquor is heated to 75 ℃, preserving heat for 3 hours, and cooling to obtain the finished product of the chicken cake.
Example 2
Firstly, a chicken cake product formula:
30 parts of chicken breast meat, 5 parts of lotus root starch, 4 parts of carrot, 5 parts of salmon meat, 5 parts of pearl barley powder, 10 parts of milk, 3 parts of oat flour, 10 parts of egg white, 5 parts of shrimp meat, 2 parts of salt, 1 part of white pepper and 2 parts of cooked lard.
Secondly, a preparation process of the chicken cake product comprises the following steps:
accurately weighing fresh chicken breast, soaking in clear water to remove blood, draining off surface water twice, mixing the drained chicken breast with small carrot, salmon meat, sea shrimp meat and cooked lard, and mincing into meat paste at 0-4 deg.C in a meat mincer. Adding appropriate amount of ice crumbs during the preparation of meat paste, maintaining the temperature at 0-4 deg.C, reducing muscle protein denaturation caused by heat generated during stirring, and standing the prepared meat paste at 0-4 deg.C for 24 hr to reduce its central temperature to the preservation temperature. Adding lotus root powder, pearl barley powder, milk, oat powder and egg white into the crushed meat paste, uniformly mixing, adding salt and white pepper for seasoning, and uniformly mixing to obtain paste with strong viscosity; and then quantitatively subpackaging the white paste in a vacuum pump for vacuum degassing, then performing vacuum cooking under the condition of-0.02 to-0.05 Mpa, stopping heating when the cooking liquor is heated to 75 ℃, preserving heat for 3 hours, and cooling to obtain the finished product of the chicken cake.
Example 3
Firstly, a chicken cake product formula:
50 parts of chicken breast meat, 10 parts of lotus root powder, 6 parts of carrot, 10 parts of salmon meat, 8 parts of pearl barley powder, 20 parts of milk, 7 parts of oat flour, 15 parts of egg white, 10 parts of shrimp meat, 5 parts of salt, 3 parts of white pepper and 5 parts of cooked lard.
Secondly, a preparation process of the chicken cake product comprises the following steps:
accurately weighing fresh chicken breast, soaking in clear water to remove blood, draining off surface water twice, mixing the drained chicken breast with small carrot, salmon meat, sea shrimp meat and cooked lard, and mincing into meat paste at 0-4 deg.C in a meat mincer. Adding a proper amount of ice scraps in the process of preparing the meat paste, keeping the temperature at 0-4 ℃, reducing the problem of muscle protein denaturation caused by heat generated in the stirring process, and standing the prepared meat paste for 24 hours under the condition of continuously standing at 0-4 ℃ to reduce the central temperature of the meat paste to the preservation temperature. Adding lotus root powder, pearl barley powder, milk, oat powder and egg white into the crushed meat paste, uniformly mixing, adding salt and white pepper for seasoning, and uniformly mixing to make the meat paste into paste with stronger viscosity; and then quantitatively subpackaging the white paste in a vacuum pump for vacuum degassing, then performing vacuum cooking under the condition of-0.02 to-0.05 Mpa, stopping heating when the cooking liquor is heated to 75 ℃, preserving heat for 3 hours, and cooling to obtain the finished product of the chicken cake.
Example 4 shelf life review of cake products
Taking 60 finished chicken cakes prepared by the method of the invention, randomly dividing the finished chicken cakes into 3 groups, wherein each group comprises 20 finished products, and simultaneously setting a control 1 group and a control 2 group, wherein each group comprises 20 finished products. And (3) performing irradiation sterilization on each finished product, then performing vacuum packaging, storing at 0-4 ℃ in a dark condition, and inspecting the appearance, taste and mildew condition of the product.
The control 1 group was identical to the inventive example 3, except that: proper amount of ice scraps are not added in the process of preparing the meat paste, and the meat paste does not stand at the temperature of 0-4 ℃.
The control 2 group was identical to the inventive example 3, except that: the paste is not subjected to vacuum degassing, and is cooked at normal temperature, and the heating temperature and the heat preservation time are not changed.
The appearance, taste and mildew of each group of finished chicken cake products are shown in the following table:
Figure BDA0002704012900000051
Figure BDA0002704012900000061
from the above table, the chicken cake products of control 1 and control 2 showed significant changes in taste and appearance at 9 months, and showed a mildew phenomenon, indicating that the shelf life of the products of control 1 and control 2 was less than 9 months. The chicken cake product obtained by the method has no change in appearance and taste and no mildew phenomenon in 12 months, and the guarantee period can reach 12 months, so that the advantages are obvious.

Claims (7)

1. The health-preserving chicken cake with the beautifying effect is characterized by being mainly prepared from the following raw materials in parts by weight:
30-50 parts of chicken breast meat, 5-10 parts of lotus root powder, 4-6 parts of carrot, 5-10 parts of salmon meat, 5-8 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 10-15 parts of egg white, 5-10 parts of shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
2. The health-preserving chicken cake with the beautifying effect according to claim 1, which is mainly prepared from the following raw materials in parts by weight:
40 parts of chicken breast meat, 5-10 parts of lotus root powder, 4-6 parts of carrot, 6 parts of salmon meat, 5-8 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 10-15 parts of egg white, 5-10 parts of shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
3. The health-preserving chicken cake with the beautifying effect according to claim 1, which is mainly prepared from the following raw materials in parts by weight:
30-50 parts of chicken breast meat, 7 parts of lotus root powder, 4-6 parts of carrot, 5-10 parts of salmon meat, 6 parts of pearl barley powder, 10-20 parts of milk, 3-7 parts of oat flour, 14 parts of egg white, 8 parts of shrimp meat, 2-5 parts of salt, 1-3 parts of white pepper and 2-5 parts of cooked lard.
4. The health-preserving chicken cake with the beautifying effect according to claim 1, which is mainly prepared from the following raw materials in parts by weight:
45 parts of chicken breast meat, 6 parts of lotus root powder, 5 parts of carrot, 6 parts of salmon meat, 5 parts of pearl barley powder, 15 parts of milk, 6 parts of oat flour, 13 parts of egg white, 5 parts of shrimp meat, 4 parts of salt, 3 parts of white pepper and 4 parts of cooked lard.
5. The process for preparing a health-preserving chicken cake with beauty treatment efficacy as claimed in any one of claims 1 to 4, comprising the steps of:
(1) taking fresh chicken breast, removing blood, and draining surface water; mixing chicken breast, carrot, salmon meat, shrimp meat, and cooked lard at 0-4 deg.C, and pulverizing to obtain meat paste;
(2) adding lotus root powder, pearl barley powder, milk, oat powder and egg white into the crushed meat paste, uniformly mixing, adding salt and white pepper for seasoning, uniformly mixing to obtain paste, then putting the paste into a mold for cooking, and cooling to obtain the lotus root starch paste.
6. The preparation process of the health-preserving chicken cake with the beauty treatment effect according to the claim 5, wherein in the step (1), ice chips are added in the process of preparing the meat paste, and the prepared meat paste is placed and kept still for 12-24h at the temperature of 0-4 ℃.
7. The preparation process of the health-preserving chicken cake with the beauty treatment effect according to claim 5, wherein in the step (2), the cooking is to place the paste in a vacuum pump for vacuum degassing, then perform vacuum cooking under the condition of-0.03 to-0.06 Mpa, stop heating and keep the temperature when the cooking liquid is heated to 75 ℃, and keep the temperature for 2 to 3 hours.
CN202011032044.4A 2020-09-27 2020-09-27 Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof Pending CN112120172A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106135925A (en) * 2015-04-24 2016-11-23 马井芳 A kind of chicken cake, chicken cake slice and preparation method
CN107950909A (en) * 2016-10-18 2018-04-24 刘宣东 A kind of health care green chicken cake and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106135925A (en) * 2015-04-24 2016-11-23 马井芳 A kind of chicken cake, chicken cake slice and preparation method
CN107950909A (en) * 2016-10-18 2018-04-24 刘宣东 A kind of health care green chicken cake and preparation method thereof

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