CN115104706A - Spiced local chicken containing seabuckthorn and preparation method thereof - Google Patents

Spiced local chicken containing seabuckthorn and preparation method thereof Download PDF

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Publication number
CN115104706A
CN115104706A CN202110305611.7A CN202110305611A CN115104706A CN 115104706 A CN115104706 A CN 115104706A CN 202110305611 A CN202110305611 A CN 202110305611A CN 115104706 A CN115104706 A CN 115104706A
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chicken
seabuckthorn
mass ratio
spiced
sea buckthorn
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李建林
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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
    • 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
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a spiced local chicken containing seabuckthorn and a preparation method thereof, the spiced local chicken comprises a main material and an auxiliary material, wherein the main material is a white-striped chicken, and the auxiliary material is seabuckthorn fruit, pepper, fennel, longleaf ginger, rhizoma kaempferiae, dried orange peel, tsaoko amomum fruit, aniseed, cassia bark, amomum tsao-ko, clove, angelica dahurica, cassia twig, fresh ginger, nutmeg, bay leaves and amomum villosum; the preparation method comprises the following steps: frying the white strip chicken for later use; pouring water into the pot, adding the prepared ingredients, and slowly decocting with slow fire; putting the fried chicken with the white strips into a pot, boiling the chicken with strong fire, and then slowly boiling the chicken with slow fire; turning off the fire, and stewing until the mixture is taken out of the pot. The seabuckthorn can enhance immunity, resist gastric ulcer, regulate blood sugar and reduce cholesterol, so that the immunity and disease resistance can be enhanced, and the added ingredients form multiple flavors, so that great economic benefits can be created.

Description

Spiced local chicken containing seabuckthorn and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a spiced local chicken containing seabuckthorn and a preparation method thereof.
Background
Food refers to various finished products and raw materials for people to eat or drink and the products which are food and traditional Chinese medicinal materials according to the tradition, but do not include the products for treating. (the twelfth Committee of general Committee of the people in the nation in the twelfth Committee of the general Committee of the people's representative of the State of the people's republic of China, the meaning of "food" revised in 2015, 24 months, 1994 the definition of "food industry basic terminology" for food is: substances which can be consumed or drunk by humans include processed foods, semi-finished products and unprocessed foods, and do not include tobacco or substances which are used only as medicines.
The white-strip chicken is the chicken which is cleaned after the feather and internal organs of the chicken are removed, can be cooked in a pot only by cutting after being bought home, and is sometimes called as light chicken. The frozen white chicken processed by quick freezing is taken as the main raw material in the market.
Seabuckthorn, a deciduous shrub of the genus hippophae of the family elaeagnus, is drought-resistant and sand-resistant and can survive in salinized lands, and thus is widely used for water and soil conservation. Sea buckthorn is planted in great amount in northwest China for desert greening. The sea buckthorn fruit has high vitamin C content, and the vitamin C is called the king of vitamin C. Sea buckthorn is a generic term for plants and their fruits. The plant Hippophae rhamnoides is Hippophae of Elaeagnaceae, and is deciduous shrub.
The domestic distribution is in North China, northwest China, southwest China and the like. The fructus Hippophae is a medicinal and edible plant. The roots, stems, leaves, flowers and fruits of the sea-buckthorn, especially the fruits of the sea-buckthorn contain rich nutrient substances and bioactive substances, and can be widely applied to a plurality of fields of national economy such as food, medicine, light industry, spaceflight, farming and animal husbandry fish industry and the like.
The sea buckthorn, the food material on the tip of the tongue, is known as the "king of life" in plants. The sea buckthorn is warm in nature, sour and astringent in taste, and has the effects of relieving cough and reducing sputum, tonifying spleen and promoting digestion, and activating blood circulation to dissipate blood stasis. The sea buckthorn juice contains abundant vitamin C and is called vitamin treasure. Modern pharmacological studies show that the sea-buckthorn can enhance immunity, resist gastric ulcer, regulate blood sugar, reduce cholesterol, relieve angina attack, prevent and treat coronary heart disease and the like.
Practices prove that the seabuckthorn product has a good effect of strong immune disease resistance in pet food, and in order to enhance the immune disease resistance in the food, the invention provides the seabuckthorn-containing spiced local chicken and the preparation method thereof.
Disclosure of Invention
The invention aims to enhance the immunity and disease resistance of food, and provides a seabuckthorn-containing spiced local chicken and a preparation method thereof, in particular to an edible seabuckthorn-containing spiced local chicken.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a raw material of seabuckthorn-containing spiced local chicken comprises a main material and an auxiliary material, wherein the main material is white chicken, and the auxiliary material is seabuckthorn fruit, pepper, fennel, longginger, rhizoma kaempferiae, dried orange peel, tsaoko amomum fruit, star aniseed, cassia bark, amomum tsao-ko, clove, angelica dahurica, cassia twig, fresh ginger, nutmeg, bay leaves and amomum fruit.
Furthermore, the raw materials of the spiced local chicken containing the sea buckthorn comprise, by mass, 0.6-1.5Kg of white chicken and 60-150g of sea buckthorn fruits.
Furthermore, in the above spiced local chicken containing sea buckthorn, 0.3-0.7g of pepper, 0.3-0.7g of fennel, 0.5-1.2g of roof beam ginger, 0.5-1.2g of rhizoma kaempferiae, 0.3-0.7g of dried orange peel, 0.3-0.7g of tsaoko amomum fruit, 1-1.8g of aniseed, 1-1.8g of cassia bark, 0.5-1.2g of nutmeg, 0.1-0.3g of clove, 1-1.8g of angelica root, 1-1.8g of cassia twig, 1.5-3g of fresh ginger, 0.3-0.7g of nutmeg, 0.4-0.8g of myrcia and 0.2-0.3g of amomum fruit are taken as raw materials by mass.
Furthermore, in the spiced local chicken containing the sea buckthorn, the mass ratio of the white chicken to the sea buckthorn fruits is 8-12: 1.
Furthermore, in the spiced local chicken containing the sea buckthorn, the mass ratio of the sea buckthorn fruits to the Chinese prickly ash is 120-.
Furthermore, in the spiced local chicken containing the sea buckthorn, the mass ratio of the sea buckthorn fruits to the rhizoma zingiberis elate is 180:1, and the mass ratio of the rhizoma zingiberis elate to the rhizoma kaempferiae is 1: 0.8-1.2.
Furthermore, in the above spiced local chicken containing sea buckthorn, the mass ratio of sea buckthorn fruit to aniseed is 50-120:1, the mass ratio of aniseed to cinnamon, the mass ratio of aniseed to angelica dahurica and the mass ratio of aniseed to cinnamon are 1:0.8-1.2 respectively.
Furthermore, in the spiced local chicken containing the sea buckthorn, the mass ratio of the sea buckthorn fruits to the fresh ginger is 30-70:1, the mass ratio of the sea buckthorn fruits to the bay leaves is 110-500: 1, and the mass ratio of the sea buckthorn fruits to the bay leaves is 250-500: 1.
Further, the preparation method of the spiced local chicken containing sea buckthorn comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring 4-8L of water into the pan, adding the prepared ingredients, and slowly decocting with slow fire for 20-40 min;
(3) putting the fried chicken into the pan, boiling with strong fire for 8-12min, and slowly decocting with slow fire for 25-35 min;
(4) turning off the fire, stewing for 3.5-4.5h, and taking out of the pot.
The invention has the beneficial effects that: the sea-buckthorn fruit food is prepared by frying the chicken with the white streaky strip, adding the fried chicken into a pot with cooked ingredients, and stewing. The sea buckthorn juice contains abundant vitamin C and is called vitamin treasure. Modern pharmacological studies show that the sea-buckthorn can enhance immunity, resist gastric ulcer, regulate blood sugar and reduce cholesterol, so that the immunity and disease resistance can be enhanced, and the added ingredients produce multiple flavors and are naturally attracted, so that great economic benefits can be created.
Of course, it is not necessary for any one product that embodies the invention to achieve all of the above advantages simultaneously.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials were prepared as in table 1 below:
TABLE 1
Chicken in white bar/Kg 1 Amomum kravanh/g 0.52
Sea-buckthornFruit/g 100 Clove/g 0.2
Chinese prickly ash/g 0.52 Radix Angelicae Dahuricae/g 1.2
Fennel/g 0.52 Cassia strip/g 1.2
Rhizoma Zingiberis recens/g 0.8 Fresh ginger/g 2
Kaempferia galanga/g 0.8 Nutmeg/g 0.52
Dried orange peel/g 0.52 Perilla leaf/g 0.6
Amomum tsao-ko/g 0.52 Per gram of amomum fruit 0.24
Gross material/g 1.2 Cinnamon bark/fruit boxg 1.2
water/L 6
The preparation method comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring water into the pan, adding the prepared ingredients, and slowly decocting with slow fire for 30 min;
(3) putting the fried chicken into the pan, boiling with strong fire for 10min, and slowly cooking with slow fire for 30 min;
(4) turning off the fire, stewing for 4h and taking out of the pot.
Example 2
The raw materials were prepared as follows:
TABLE 2
Chicken in white bar/Kg 0.8 Amomum kravanh/g 0.5
Sea buckthorn fruit/g 100 Clove/g 0.2
Chinese prickly ash/g 0.48 Radix Angelicae Dahuricae/g 1.1
Fennel/g 0.48 Sweet-scented osmanthus strips/g 1.1
Ginger/g 0.6 Fresh ginger/g 1.8
Kaempferia galanga/g 0.6 Nutmeg/g 0.48
Dried orange peel/g 0.48 Perilla leaf/g 0.55
Amomum tsao-ko/g 0.48 Per gram of amomum fruit 0.24
Gross material/g 1 Cinnamon/g 1.2
water/L 4.8
The preparation method comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring water into the pan, adding the prepared ingredients, and slowly decocting over slow fire for 25 min;
(3) putting the fried chicken into the pan, boiling with strong fire for 8min, and slowly cooking with slow fire for 30 min;
(4) turning off the fire, stewing for 4h and taking out of the pot.
Example 3
The raw materials were prepared as follows in table 3:
TABLE 3
White chicken/Kg 1 Amomum kravanh/g 0.52
Sea buckthorn fruit/g 120 Clove/g 0.2
Chinese prickly ash/g 0.52 Angelica dahurica/g 1.2
Fennel/g 0.52 Cassia strip/g 1.2
Rhizoma Zingiberis recens/g 0.8 Fresh ginger/g 2
Kaempferia galanga/g 0.8 Nutmeg/g 0.52
Dried orange peel/g 0.52 Perilla leaf/g 0.6
Amomum tsao-ko/g 0.52 Per gram of amomum fruit 0.24
Gross material/g 1.2 Cinnamon/g 1.2
water/L 6
The preparation method comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring water into the pot, adding the prepared ingredients, and slowly decocting with slow fire for 30 min;
(3) putting the fried chicken into a pot, boiling with strong fire for 10min, and slowly cooking with slow fire for 30 min;
(4) turning off the fire, stewing for 4h and taking out of the pot.
Example 4
The raw materials were prepared as follows in table 4:
TABLE 4
Chicken in white bar/Kg 0.6 Amomum kravanh/g 0.5
Sea buckthorn fruit/g 70 Clove/g 0.2
Chinese prickly ash/g 0.48 Radix Angelicae Dahuricae/g 1.1
Fennel/g 0.48 Cassia strip/g 1.1
Rhizoma Zingiberis recens/g 0.6 Fresh ginger/g 1.8
Kaempferia galanga/g 0.6 Nutmeg/g 0.48
Dried orange peel/g 0.48 Perilla leaf/g 0.55
Amomum tsao-ko/g 0.48 Amomum fruit/g 0.24
Gross material/g 1 Cinnamon/g 1.2
water/L 4
The preparation method comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring water into the pot, adding the prepared ingredients, and slowly decocting over slow fire for 25 min;
(3) putting the fried chicken into the pan, boiling with strong fire for 8min, and slowly cooking with slow fire for 30 min;
(4) turning off the fire, stewing for 4h and taking out of the pot.
The sea-buckthorn fruit food is prepared by frying the chicken with the white streaky strip, adding the fried chicken into a pot with cooked ingredients, and stewing. The sea buckthorn juice contains abundant vitamin C and is called vitamin treasure. Modern pharmacological studies show that the sea-buckthorn can enhance immunity, resist gastric ulcer, regulate blood sugar and reduce cholesterol, so that the immunity and disease resistance can be enhanced, and the added ingredients can create multiple flavors and create great economic benefits.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (9)

1. The raw materials of the seabuckthorn-containing spiced local chicken are main materials and auxiliary materials, wherein the main materials are white chicken, and the auxiliary materials are seabuckthorn fruits, pepper, fennel, longerong ginger, rhizoma kaempferiae, dried orange peel, tsaoko amomum fruits, aniseed, cassia bark, amomum tsao-ko, clove, angelica dahurica, cassia twig, fresh ginger, nutmeg, bay leaves and amomum villosum.
2. The seabuckthorn-containing spiced local chicken of claim 1, which is characterized in that: the raw materials comprise, by mass, 0.6-1.5Kg of chicken with white stripes and 60-150g of sea buckthorn fruit.
3. The seabuckthorn-containing spiced local chicken of claim 2, which is characterized in that: the raw materials comprise, by mass, 0.3-0.7g of pepper, 0.3-0.7g of fennel, 0.5-1.2g of longliang ginger, 0.5-1.2g of rhizoma kaempferiae, 0.3-0.7g of dried orange peel, 0.3-0.7g of tsaoko cardamom fruit, 1-1.8g of aniseed, 1-1.8g of cassia bark, 0.5-1.2g of amomum tsao-ko, 0.1-0.3g of clove, 1-1.8g of angelica root, 1-1.8g of cassia twig, 1.5-3g of fresh ginger, 0.3-0.7g of nutmeg, 0.4-0.8g of myrcia and 0.2-0.3g of spiceleaf.
4. The seabuckthorn-containing spiced local chicken of claim 3, which is characterized in that: the mass ratio of the chicken with white stripes to the sea buckthorn berries is 8-12: 1.
5. The seabuckthorn-containing spiced local chicken of claim 3, which is characterized in that: the mass ratio of the seabuckthorn fruits to the peppers is 120-260:1, the mass ratio of the peppers to the fennel is 1:0.8-1.2, and the mass ratio of the fennel to the dried orange peel, the mass ratio of the fennel to the amomum tsao-ko and the mass ratio of the fennel to the nutmeg are respectively 1: 0.8-1.2.
6. The seabuckthorn-containing spiced local chicken of claim 3, which is characterized in that: the mass ratio of the sea buckthorn fruit to the rhizoma kaempferiae is 100-180:1, and the mass ratio of the rhizoma kaempferiae to the rhizoma kaempferiae is 1: 0.8-1.2.
7. The seabuckthorn-containing spiced local chicken of claim 3, which is characterized in that: the mass ratio of fructus Hippophae to fructus Hippophae is 50-120:1, the mass ratio of fructus Hippophae to cortex Cinnamomi Japonici, the mass ratio of fructus Hippophae to radix Angelicae Dahuricae, and the mass ratio of fructus Hippophae to ramulus Cinnamomi are 1:0.8-1.2 respectively.
8. The seabuckthorn-containing spiced local chicken of claim 3, which is characterized in that: the mass ratio of the sea buckthorn fruit to the fresh ginger is 30-70:1, the mass ratio of the sea buckthorn fruit to the myrcia is 110-450:1, and the mass ratio of the sea buckthorn fruit to the fructus amomi is 250-500: 1.
9. The seabuckthorn-containing spiced local chicken of any one of claims 3 to 8, wherein the preparation method comprises the following steps:
(1) frying the white strip chicken for later use;
(2) pouring 4-8L of water into the pan, adding the prepared ingredients, and slowly decocting with slow fire for 20-40 min;
(3) putting the fried chicken into the pan, boiling with strong fire for 8-12min, and slowly decocting with slow fire for 25-35 min;
(4) turning off the fire, stewing for 3.5-4.5h, and taking out of the pot.
CN202110305611.7A 2021-03-23 2021-03-23 Spiced local chicken containing seabuckthorn and preparation method thereof Pending CN115104706A (en)

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CN202110305611.7A CN115104706A (en) 2021-03-23 2021-03-23 Spiced local chicken containing seabuckthorn and preparation method thereof

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Application Number Priority Date Filing Date Title
CN202110305611.7A CN115104706A (en) 2021-03-23 2021-03-23 Spiced local chicken containing seabuckthorn and preparation method thereof

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2218031C2 (en) * 2002-02-26 2003-12-10 Пятигорский государственный технологический университет Method of producing biological additive from sea-buckthorn raw material
CN103099237A (en) * 2012-12-03 2013-05-15 安徽光正食品有限公司 Method for processing mushroom-flavor chicken and mushroom-flavor chicken
CN109730258A (en) * 2019-03-21 2019-05-10 安徽农业大学 A kind of preparation method of lemon grilled chicken wing

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2218031C2 (en) * 2002-02-26 2003-12-10 Пятигорский государственный технологический университет Method of producing biological additive from sea-buckthorn raw material
CN103099237A (en) * 2012-12-03 2013-05-15 安徽光正食品有限公司 Method for processing mushroom-flavor chicken and mushroom-flavor chicken
CN109730258A (en) * 2019-03-21 2019-05-10 安徽农业大学 A kind of preparation method of lemon grilled chicken wing

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
毛东仁;: "五香脱骨扒鸡的加工", 农家科技, no. 12, pages 40 *

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Application publication date: 20220927