CN107625067A - A kind of health care marinated food and preparation method thereof - Google Patents
A kind of health care marinated food and preparation method thereof Download PDFInfo
- Publication number
- CN107625067A CN107625067A CN201710898640.2A CN201710898640A CN107625067A CN 107625067 A CN107625067 A CN 107625067A CN 201710898640 A CN201710898640 A CN 201710898640A CN 107625067 A CN107625067 A CN 107625067A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- health
- care
- bittern
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 230000036541 health Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 12
- 239000000843 powder Substances 0.000 claims abstract description 91
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 11
- 101710089165 Protein white Proteins 0.000 claims abstract description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- 235000021279 black bean Nutrition 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 9
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 9
- 239000000216 gellan gum Substances 0.000 claims abstract description 9
- 235000013547 stew Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 241001647745 Banksia Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 4
- 240000004784 Cymbopogon citratus Species 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims description 4
- 241000158764 Murraya Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 240000006079 Schisandra chinensis Species 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 235000010749 Vicia faba Nutrition 0.000 claims description 4
- 240000006677 Vicia faba Species 0.000 claims description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 235000006226 Areca catechu Nutrition 0.000 claims 1
- 244000080767 Areca catechu Species 0.000 claims 1
- 241001409321 Siraitia grosvenorii Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000020169 heat generation Effects 0.000 abstract 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 108090000340 Transaminases Proteins 0.000 description 2
- 102000003929 Transaminases Human genes 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 101000911390 Homo sapiens Coagulation factor VIII Proteins 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 102000057593 human F8 Human genes 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229940047431 recombinate Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to food development and processing technique field, a kind of health care marinated food of the present invention, include the raw materials of following parts by weight：5 ~ 10 parts of soybean separation protein white powder, 5 ~ 10 parts of gluten powder, 12 ~ 18 parts of chicken, 10 ~ 15 parts of health-care powder, 0.3 ~ 0.6 part of konjaku flour, 0.3 ~ 0.6 part of carragheen, 0.3 ~ 0.6 part of gellan gum, 0.2 ~ 0.4 part of glutamine transaminage, 50 ~ 60 parts of water, appropriate bittern, wherein health-care powder are by buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder according to 2:2:2:1:1:1:0.5:0.5 mass ratio mixes.It is processed in process and formed by special bittern stew in soy sauce, the health care marinated food for the stew in soy sauce being process has convenient feeding, protein content height, heat generation low, nutritious comprehensive, fresh fragrant peppery, the mouthfeel Q bullets of feeling well of mouthfeel have chewy texture, having simultaneously reduces blood glucose, relaxes bowel, the health-care effect of tonifying middle-Jiao and Qi, and new direction is specified for the exploitation of daily leisure food.
Description
Technical field
The present invention relates to food processing and development technique field, and in particular to a kind of health care marinated food and its preparation side
Method.
Background technology
In recent years, with economic development and growth in the living standard, nutrition and health standards requirement of the people to food are got over
Come higher, leisure food is as the common supplement based food in daily life, and because its is easy to carry, feeding is not by environment and time
Limitation, be not required to reprocessing and welcomed by the people and like, but existing leisure food has that nutrition is unbalanced, and fat contains
Other additive levels such as amount is high, protein content is low, preservative, pigment are more, and heat is high, weight mouthfeel and light nutrition arrangement, and
The leisure food species with health-care effect is less at present, but contemporary people's rhythm of life is fast, and life stress is big, high blood
The common fault that caused constipation is not moved in sugar and sitting, deficient qi and blood is contemporary work personnel, therefore it is contemplated that exploitation is a kind of
Protein content is high, energy content is low, it is nutritious comprehensively, fresh fragrant peppery, Q bullets of feeling well the having rich in chewy texture of mouthfeel reduce blood glucose,
Relax bowel, the leisure food of tonifying middle-Jiao and Qi effect, further to enrich the species of leisure food, better meeting contemporary people expires
The needs of diet development.
The content of the invention
Technical problem solved by the invention is to provide a kind of health care marinated food and preparation method thereof, above-mentioned to solve
The problem of in background technology.
Technical problem solved by the invention is realized using following technical scheme：
A kind of health care marinated food, include the raw material of following parts by weight：
5 ~ 10 parts of soybean separation protein white powder, 5 ~ 10 parts of gluten powder, 12 ~ 18 parts of chicken, 10 ~ 15 parts of health-care powder, konjaku flour 0.3
~ 0.6 part, 0.3 ~ 0.6 part of carragheen, 0.3 ~ 0.6 part of gellan gum, 0.2 ~ 0.4 part of glutamine transaminage, 50 ~ 60 parts of water, bittern
In right amount, wherein health-care powder by buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder according to
2:2:2:1:1:1:0.5:0.5 mass ratio mixes.
Preferably, the raw material of following parts by weight is included：
8 parts of soybean separation protein white powder, 8 parts of gluten powder, 16 parts of chicken, 12 parts of health-care powder, 0.4 part of konjaku flour, carragheen 0.4
Part, 0.4 part of gellan gum, 0.3 part of glutamine transaminage, 50 parts of water, appropriate bittern, wherein health-care powder by buckwheat, black bean powder,
Red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are according to 2:2:2:1:1:1:0.5:0.5 mass ratio mixing
Form.
The present invention relates to a kind of preparation method of health care marinated food, it is formed by as above Raw material processing, specifically include as
Lower step：
1）Buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are mixed into proportion
Health-care powder is stand-by；
2）Chicken is rejected and cuts in cutmixer that to mix chicken paste stand-by after bone；
3）Soybean separation protein white powder, gluten powder and water are cut in cutmixer and mix 5 ~ 10min of emulsification, then by chicken paste,
Konjaku flour, carragheen, gellan gum, glutamine transaminage, which adds and continues to cut, mixes after 8 ~ 12min the water under conditions of 45 ~ 55 DEG C
It is stand-by that 30 ~ 40min of bath insulation obtains colloidal mixture；
4）Colloidal mixture is mixed with health-care powder and 6 ~ 8min of face is beaten in dough batch, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then in 85 ~ 95 DEG C of hot water sizing 35 ~
45min, room temperature cool down to obtain shaping dough；
6）After shaping dough is cut into a diameter of 15mm ~ 30mm spiral tubular with Machine for cutting pattern, 20 ~ 30min of stew in soy sauce in bittern,
Vacuum packaging obtains finished product.
The preparation method of wherein bittern is：
Make component A：Pot is heated, by soybean oil, peeling garlic clove, Bulbus Allii Fistulosi, caraway, chilli according to 5:0.5:0.5:
0.8：Poured into after 1 mass ratio mixing in pot, the fried perfume of small fire, Guan Huo, the filtrate being filtrated to get is component A；
Make component B：By water, tealeaves, anise, cassia bark, Chinese prickly ash, fennel seeds, fructus amomi, old ginger, nutmeg, brigand, tsaoko, sieve
Chinese fruit, spiceleaf, lemon-grass, Chinese cassia tree, White Chloe, Bi dial, murraya paniculataJack, the banksia rose, the fruit of Chinese magnoliavine, the root of Dahurain angelica, Radix Angelicae Sinensis, Lysimachia foenum-graecum, radix glycyrrhizae, Bin
Bulky according to 25:1:0.3:0.3:0.8：0.3:0.2：0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2：0.3：
0.5:0.2:0.2:0.3:0.4:0.2:After 0.3 mass ratio mixing, high pressure boils 30 ~ 35min, the filter that cooled and filtered obtains
Liquid is component B;
By component A, component B, soy sauce, thick broad-bean sauce, salt, sugar according to 1:20：12：2:1：After 0.5 mass ratio mixing, stirring
It is heated to seething with excitement, the filtrate that cooled and filtered obtains is bittern.
Beneficial effect：A kind of health care marinated food of the present invention, glutamine transaminage, paddy are configured with its raw material
Glutamine transaminase is a kind of transferase of catalyzing acyl transfer reaction, can make to produce crosslinking between different protein molecules,
So as to change the functional character of food entirety protein, GLN transaminase of the present invention can make animal protein and vegetable protein
Crosslink and recombinate, and because the gliadin in material composition, glutenin and myosin are all glutamine
The good substrates of transaminase, so as to make overall crumb structure become network structure, improve the overall elasticity of product, toughness,
Viscosity, emulsibility, foaming characteristic etc., while appropriate health-care powder is added with the present invention, its nutrition arrangement is proper, makes nutritional ingredient
Content more horn of plenty, and there is reduction blood glucose, relax bowel, the effect of tonifying middle-Jiao and Qi, furthermore the present invention taking except attention nutrition
Outside matching somebody with somebody and developing, also pay attention to mouthfeel, product is formed by special bittern stew in soy sauce, and its taste enriches, fresh fragrant refreshing peppery, rich to chew
Strength, it is one of only selection of daily leisure health food.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Close specific embodiment and the present invention is expanded on further.
Embodiment one
A kind of preparation method of health care marinated food, it is standby to weigh the following raw material：
Soybean separation protein white powder 8kg, the kg of gluten powder 8, the kg of chicken 16, the kg of konjaku flour 0.4, the kg of carragheen 0.4, knot are cold
The kg of glue 0.4, the kg of glutamine transaminage 0.3, the kg of water 50, appropriate bittern, wherein health-care powder is by buckwheat, black bean powder, red bean
Powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are according to 2:2:2:1:1:1:0.5:0.5 mass ratio mixing and
Into.
Specifically comprise the following steps：
1）Buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are mixed into proportion
Health-care powder, it is stand-by to weigh 12kg health-care powders；
2）Chicken is rejected and cuts in cutmixer that to mix chicken paste stand-by after bone；
3）Soybean separation protein white powder, gluten powder and water are cut in cutmixer and mix emulsification 10min, then by chicken paste, evil spirit
Taro powder, carragheen, gellan gum, glutamine transaminage, which adds and continues to cut, mixes after 10min that water-bath is protected under conditions of 45 ~ 55 DEG C
It is stand-by that warm 30min obtains colloidal mixture；
4）Colloidal mixture is mixed with health-care powder and face 6min is beaten in dough batch, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then the 35min that shaped in 85 ~ 95 DEG C of hot water,
Room temperature cools down to obtain shaping dough；
6）After shaping dough is cut into a diameter of 15mm spiral tubular with Machine for cutting pattern, the stew in soy sauce 20min in bittern, vacuum packaging
Obtain finished product.
The preparation method of wherein bittern is：
Make component A：Pot is heated, by soybean oil, peeling garlic clove, Bulbus Allii Fistulosi, caraway, chilli according to 5:0.5:0.5:
0.8：Poured into after 1 mass ratio mixing in pot, the fried perfume of small fire, Guan Huo, the filtrate being filtrated to get is component A；
Make component B：By water, tealeaves, anise, cassia bark, Chinese prickly ash, fennel seeds, fructus amomi, old ginger, nutmeg, brigand, tsaoko, sieve
Chinese fruit, spiceleaf, lemon-grass, Chinese cassia tree, White Chloe, Bi dial, murraya paniculataJack, the banksia rose, the fruit of Chinese magnoliavine, the root of Dahurain angelica, Radix Angelicae Sinensis, Lysimachia foenum-graecum, radix glycyrrhizae, Bin
Bulky according to 25:1:0.3:0.3:0.8：0.3:0.2：0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2：0.3：
0.5:0.2:0.2:0.3:0.4:0.2:After 0.3 mass ratio mixing, high pressure boils 30 ~ 35min, the filter that cooled and filtered obtains
Liquid is component B;
By component A, component B, soy sauce, thick broad-bean sauce, salt, sugar according to 1:20：12：2:1：After 0.5 mass ratio mixing, stirring
It is heated to seething with excitement, the filtrate that cooled and filtered obtains is bittern.
Embodiment two
A kind of preparation method of health care marinated food, it is standby to weigh the following raw material：
Soybean separation protein white powder 10kg, the kg of gluten powder 10, the kg of chicken 12, the kg of konjaku flour 0.6, the kg of carragheen 0.4, knot
The kg of cold glue 0.4, the kg of glutamine transaminage 0.4, the kg of water 55, appropriate bittern, wherein health-care powder are by buckwheat, black bean powder, red
Bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are according to 2:2:2:1:1:1:0.5:0.5 mass ratio mixing and
Into.
Specifically comprise the following steps：
1）Buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are mixed into proportion
Health-care powder, it is stand-by to weigh 15kg health-care powders；
2）Chicken is rejected and cuts in cutmixer that to mix chicken paste stand-by after bone；
3）Soybean separation protein white powder, gluten powder and water are cut in cutmixer and mix emulsification 8min, then by chicken paste, konjaku
Powder, carragheen, gellan gum, glutamine transaminage, which adds and continues to cut, mixes after 12min that water-bath is incubated under conditions of 45 ~ 55 DEG C
It is stand-by that 35min obtains colloidal mixture；
4）Colloidal mixture is mixed with health-care powder and face 8min is beaten in dough batch, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then the 45min that shaped in 85 ~ 95 DEG C of hot water,
Room temperature cools down to obtain shaping dough；
6）After shaping dough is cut into a diameter of 30mm spiral tubular with Machine for cutting pattern, the stew in soy sauce 30min in bittern, vacuum packaging
Obtain finished product.
The preparation method of wherein bittern is：
Make component A：Pot is heated, by soybean oil, peeling garlic clove, Bulbus Allii Fistulosi, caraway, chilli according to 5:0.5:0.5:
0.8：Poured into after 1 mass ratio mixing in pot, the fried perfume of small fire, Guan Huo, the filtrate being filtrated to get is component A；
Make component B：By water, tealeaves, anise, cassia bark, Chinese prickly ash, fennel seeds, fructus amomi, old ginger, nutmeg, brigand, tsaoko, sieve
Chinese fruit, spiceleaf, lemon-grass, Chinese cassia tree, White Chloe, Bi dial, murraya paniculataJack, the banksia rose, the fruit of Chinese magnoliavine, the root of Dahurain angelica, Radix Angelicae Sinensis, Lysimachia foenum-graecum, radix glycyrrhizae, Bin
Bulky according to 25:1:0.3:0.3:0.8：0.3:0.2：0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2：0.3：
0.5:0.2:0.2:0.3:0.4:0.2:After 0.3 mass ratio mixing, high pressure boils 30 ~ 35min, the filter that cooled and filtered obtains
Liquid is component B;
By component A, component B, soy sauce, thick broad-bean sauce, salt, sugar according to 1:20：12：2:1：After 0.5 mass ratio mixing, stirring
It is heated to seething with excitement, the filtrate that cooled and filtered obtains is bittern.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of health care marinated food, it is characterised in that include the raw material of following parts by weight：
5 ~ 10 parts of soybean separation protein white powder, 5 ~ 10 parts of gluten powder, 12 ~ 18 parts of chicken, 10 ~ 15 parts of health-care powder, konjaku flour 0.3
~ 0.6 part, 0.3 ~ 0.6 part of carragheen, 0.3 ~ 0.6 part of gellan gum, 0.2 ~ 0.4 part of glutamine transaminage, 50 ~ 60 parts of water, bittern
In right amount, wherein health-care powder by buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder according to
2:2:2:1:1:1:0.5:0.5 mass ratio mixes.
2. a kind of health care marinated food according to claim 1, it is characterised in that include the raw material of following parts by weight：
8 parts of soybean separation protein white powder, 8 parts of gluten powder, 16 parts of chicken, 12 parts of health-care powder, 0.4 part of konjaku flour, carragheen 0.4
Part, 0.4 part of gellan gum, 0.3 part of glutamine transaminage, 50 parts of water, appropriate bittern, wherein health-care powder by buckwheat, black bean powder,
Red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are according to 2:2:2:1:1:1:0.5:0.5 mass ratio mixing
Form.
A kind of 3. preparation method of health care marinated food, it is characterised in that formed as the Raw material processing described in claim 1 or 2,
Specifically comprise the following steps：
1）Buckwheat, black bean powder, red bean powder, oatmeal, carrot meal, yam flour, lotus-seed-heart powder, wolfberry fruit powder are mixed into proportion
Health-care powder is stand-by；
2）Chicken is rejected and cuts in cutmixer that to mix chicken paste stand-by after bone；
3）Soybean separation protein white powder, gluten powder and water are cut in cutmixer and mix 5 ~ 10min of emulsification, then by chicken paste,
Konjaku flour, carragheen, gellan gum, glutamine transaminage, which adds and continues to cut, mixes after 8 ~ 12min the water under conditions of 45 ~ 55 DEG C
It is stand-by that 30 ~ 40min of bath insulation obtains colloidal mixture；
4）Colloidal mixture is mixed with health-care powder and 6 ~ 8min of face is beaten in dough batch, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then in 85 ~ 95 DEG C of hot water sizing 35 ~
45min, room temperature cool down to obtain shaping dough；
6）After shaping dough is cut into a diameter of 15mm ~ 30mm spiral tubular with Machine for cutting pattern, 20 ~ 30min of stew in soy sauce in bittern,
Vacuum packaging obtains finished product.
A kind of 4. preparation method of health care marinated food according to claim 3, it is characterised in that the making of the bittern
Method is：
Make component A：Pot is heated, by soybean oil, peeling garlic clove, Bulbus Allii Fistulosi, caraway, chilli according to 5:0.5:0.5:0.8：
Poured into after 1 mass ratio mixing in pot, the fried perfume of small fire, Guan Huo, the filtrate being filtrated to get is component A；
Make component B：By water, tealeaves, anise, cassia bark, Chinese prickly ash, fennel seeds, fructus amomi, old ginger, nutmeg, brigand, tsaoko, arhat
Fruit, spiceleaf, lemon-grass, Chinese cassia tree, White Chloe, Bi dial, murraya paniculataJack, the banksia rose, the fruit of Chinese magnoliavine, the root of Dahurain angelica, Radix Angelicae Sinensis, Lysimachia foenum-graecum, radix glycyrrhizae, betel nut piece
According to 25:1:0.3:0.3:0.8：0.3:0.2：0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2：0.3：0.5:
0.2:0.2:0.3:0.4:0.2:After 0.3 mass ratio mixing, high pressure boils 30 ~ 35min, and the filtrate that cooled and filtered obtains is i.e.
For component B;
By component A, component B, soy sauce, thick broad-bean sauce, salt, sugar according to 1:20：12：2:1：After 0.5 mass ratio mixing, stirring adds
For heat to seething with excitement, the filtrate that cooled and filtered obtains is bittern.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710898640.2A CN107625067A (en) | 2017-09-28 | 2017-09-28 | A kind of health care marinated food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710898640.2A CN107625067A (en) | 2017-09-28 | 2017-09-28 | A kind of health care marinated food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107625067A true CN107625067A (en) | 2018-01-26 |
Family
ID=61104242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710898640.2A Pending CN107625067A (en) | 2017-09-28 | 2017-09-28 | A kind of health care marinated food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107625067A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108720015A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of integration of drinking and medicinal herbs health food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927020A (en) * | 2006-09-21 | 2007-03-14 | 赵子忠 | Chicken ham sausage slicer pet foodstuff and production thereof |
| US20070269567A1 (en) * | 2006-05-19 | 2007-11-22 | Solae, Llc | Protein Composition and Its Use in Restructured Meat |
| CN101589820A (en) * | 2009-07-02 | 2009-12-02 | 福州大学 | Low-fat health-care chicken balls prepared by using compound hydrophilic glue and chicken skin instead of fat and method thereof |
| CN105918827A (en) * | 2016-05-06 | 2016-09-07 | 安徽蓝盈食品股份公司 | Highly viscous flour and preparation method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
-
2017
- 2017-09-28 CN CN201710898640.2A patent/CN107625067A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070269567A1 (en) * | 2006-05-19 | 2007-11-22 | Solae, Llc | Protein Composition and Its Use in Restructured Meat |
| CN1927020A (en) * | 2006-09-21 | 2007-03-14 | 赵子忠 | Chicken ham sausage slicer pet foodstuff and production thereof |
| CN101589820A (en) * | 2009-07-02 | 2009-12-02 | 福州大学 | Low-fat health-care chicken balls prepared by using compound hydrophilic glue and chicken skin instead of fat and method thereof |
| CN105918827A (en) * | 2016-05-06 | 2016-09-07 | 安徽蓝盈食品股份公司 | Highly viscous flour and preparation method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
Non-Patent Citations (1)
| Title |
|---|
| 杜杰等: "不同添加剂对重组肉制品特性的与影响研究", 《肉类工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108720015A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of integration of drinking and medicinal herbs health food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543964A (en) | Strong-flavour fragrant and sweet beef paste and preparation method thereof | |
| CN107668577A (en) | A kind of instant restructuring fish ball | |
| CN105010973A (en) | Coarse cereal powder using black sesame seeds as main raw materials and preparation method thereof | |
| CN103416783A (en) | Instant fish meat dried tofu formula and production technology thereof | |
| CN105639607A (en) | Chicken peanut chili sauce and preparation method thereof | |
| CN106107505A (en) | Date-wolfberry fruit fine dried noodles and preparation method thereof | |
| CN107625067A (en) | A kind of health care marinated food and preparation method thereof | |
| CN102370157A (en) | Sauce with Dahe black pig ham and konjaku | |
| KR102267864B1 (en) | Dog detox cookies containing sea weed fusiforme and Manufacturing method thereof | |
| CN106722641A (en) | Steamed beef soup feed composition, the preparation method of beef soup stock and beef soup stock | |
| CN109349518A (en) | A kind of adlay Siberian solomonseal rhizome health-care noodles and preparation method thereof | |
| CN105707710A (en) | Fruit and vegetable vegetarian meat and making method thereof | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| KR20100130360A (en) | Watermelon cold noodles making method | |
| CN106107870A (en) | A kind of benefiting qi and nourishing blood health care cooking wine and preparation method thereof | |
| CN105053240A (en) | Production technology of smoked Chinese yam | |
| KR101666016B1 (en) | Method for producing Bibimbab Soondae using pork by-product and porcine blood | |
| CN103932041A (en) | Persimmon Chinese chestnut noodle and preparation method thereof | |
| CN103931695A (en) | Health-caring shrimp cake and preparation method thereof | |
| CN103300271B (en) | Local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method | |
| CN107668520A (en) | A kind of black rice nourishing ground rice and preparation method thereof | |
| KR101350023B1 (en) | Method for manufacturing muk noodles | |
| KR101655255B1 (en) | Method for producing Jajang Soondae using pork by-product and Jajang sauce | |
| CN108552536A (en) | A kind of inkfish juice soybean protein isolate product and preparation method thereof | |
| CN105995451A (en) | Face beautifying porridge and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180126 |