阅读说明：本技术 一种儿童营养青汁香鸡肉松制备方法 (Preparation method of children nutritional green juice fragrant chicken floss ) 是由 朱振元 张晓晶 孔祥如 于 2019-01-14 设计创作，主要内容包括：本发明涉及功能食品制备领域,本发明涉及功能食品制备领域,具体涉及一种基于黔东南小香鸡为主要原料,搭配青汁粉设计的一种适宜儿童食用的营养肉松粉。本发明配方含营养丰富的黔东南小香鸡、青汁粉,没有添加任何添加剂,产品具有独特的风味和营养价值,且食用方便,能够在满足儿童口味喜好的同时,起到儿童营养辅助功能。本发明所用黔东南小香鸡较一般鸡种营养价值更高且添加了富含各类营养元素的青汁粉,营养全面。(The invention relates to the field of functional food preparation, in particular to nutritional dried meat floss powder suitable for children to eat, which is designed by taking a small aromatic chicken in southeast Qian as a main raw material and matching with green juice powder. The formula of the invention contains the Qian southeast xiaoxiang chicken and the green juice powder which are rich in nutrition, no additive is added, the product has unique flavor and nutritive value, and the product is convenient to eat, can meet the taste preference of children, and has the auxiliary function of nutrition of children. The chicken with the small fragrance in southeast Qian has higher nutritive value than common chicken breeds, and is added with the green juice powder rich in various nutrient elements, so that the chicken is comprehensive in nutrition.)

1. A preparation method of children nutritional green juice fragrant chicken dried meat floss is characterized by comprising the following components in percentage by mass:

79.6 percent of Xiaoxiang chicken in southeast Qian

20 percent of green juice powder

0.4 percent of salt.

2. The preparation method of the children nutritional green juice chicken floss as claimed in claim 1, wherein the components are firstly crushed for standby according to claim 1, and then the steps are carried out according to the following steps:

preparation method of children nutritional green juice fragrant chicken floss

Material equipment and Process flow

1.1 raw materials, auxiliary materials, instruments and equipment

The chicken feed is prepared from the Qian southeast XIANG JI, mixed vegetables and salt, wherein the auxiliary materials are all food grade.

A cooking pot, a wire drawing machine, a frying and loosening pot, an electronic balance, an oven, a freeze dryer and the like.

1.2 Process flow

Processing raw materials → cooking → baking → drawing → compounding → frying pine, rubbing pine → cooling → reprocessing → packaging → storing.

2 the technical points

(1) Raw material treatment

Pretreating the chicken: removing viscera and cleaning, taking out esophagus, scrotum and trachea from the slaughtered knife edge, transversely cutting a 3cm small opening from the abdomen, taking out viscera, and removing feet, wings and head and neck. And (3) washing the chicken by using clear water, soaking the chicken for 0.5-1 h, rinsing the blood stain of the chicken, and draining the water for later use.

Preparing green juice powder: vacuum freeze drying mixed vegetables such as caulis et folium Chrysanthemi Segeti and herba Spinaciae, and pulverizing with food-grade pulverizer.

(2) Cooking device

Adding clear water into a pot, boiling, putting the chicken carcass into the pot, boiling for about 5-10 min, removing partial bloodiness and peculiar smell, and fishing out for stewing. Boiling with strong fire for 30min, adding salt, stewing with slow fire for 2.5 hr until the soup is completely absorbed by meat, and stopping heating for about 3 hr. Boiling with boiled water continuously during boiling, removing floating oil foam, taking out chicken while hot, removing bone, and removing chicken skin and connective tissue (such as fascia, tendon, and crude blood vessel).

(3) Baking

And fishing out the re-cooked meat blocks, putting the re-cooked meat blocks on a baking tray which is cleaned and brushed with a thin layer of vegetable oil, spreading the re-cooked meat blocks as thin as possible, uniformly spreading the re-cooked meat blocks, putting the re-cooked meat blocks into an infrared oven for dehydration baking, baking the re-cooked meat blocks at 65 ℃ for 40min or 70 ℃ for 30min, and turning the re-cooked meat blocks for 1 time every 5-10 min.

(4) Drawing wire

And (4) pulling the meat blocks into loose silks by using a special wire drawing machine, and generally repeating the pulling for 3-5 times.

(5) Compounding

The freeze-dried and ground green juice powder and the shredded pork are compounded according to the proportion of 1: 20.

(6) Baking and frying

And (3) putting the shredded meat floss blank into a special frying pan, frying while turning, kneading the meat floss by hand continuously, repeating the steps, starting baking with slow fire, and carefully baking with slow fire in the later period until the meat floss becomes velvet, wherein the baking temperature is 100-150 ℃, and the baking time is 30-40 min.

(7) Reprocessing of meat floss

Removing bone chips, charred chips and impurities from the finished product of dried meat floss, and tearing off individual thicker muscles.

(8) Cooling, packaging, and storing

And (3) cooling the dried chicken floss, carrying out vacuum packaging on the dried chicken floss finished products according to different specifications, pasting the label printed with the production date and the batch number on the qualified product, and carrying out the finished product in a refrigeration house at the temperature of less than or equal to 0 ℃.

3. The method for preparing the green juice fragrant chicken meat floss as claimed in claim 2, wherein the meat floss is prepared by baking and crushing the small fragrant chicken in southeast of Qian and the green juice powder is prepared by vacuum freeze drying of green juice.

Technical Field

The invention relates to the field of functional food preparation, in particular to nutritional dried meat floss powder which is suitable for people to eat and is designed by taking a small fragrant chicken in southeast Qian as a main raw material and matching with green juice powder.

Background

The Guizhou southeast chicken is one of the good variety resources in Guizhou southeast province of Guizhou, is mainly produced in the Guizhou southeast province of Guizhou, is known as Xiao, Tu and Xiang in the areas of Yanjiang county, Li Ping county and the surrounding areas. The chicken variety has the advantages of small body size, compact structure and uniform structure, and is a small-sized meat and egg dual-purpose chicken variety with extremely rich characteristics in Guizhou province. The protein content of the chicken with the fragrance is 25.3 percent, while the common chicken only contains 18.5 percent; the fat content of the chicken was 0.71%, while that of the normal chicken was 9.6%. The amino acid content of the chicken is 74.32 percent of the protein, and 44.8 percent of the amino acid of the chicken is essential amino acid for human body. The protein contained in the chicken belongs to complete protein and is easy to be digested and absorbed by human body. The amino acid of the chicken with the fragrance contains glutamic acid with the highest content, which accounts for 11.4 percent of the chicken body and is purely natural 'monosodium glutamate'.

The green juice is a vegetable juice rich in carotenoid, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10, etc. The materials are not limited to cultivated vegetables, and wild vegetables, mountain vegetables, leaves and the like can be prepared into green juice almost as long as the materials have no toxicity and contain abundant and high-quality vitamins, mineral substances, chlorophyll and the like. The plant green juice not only contains rich chlorophyll, but also contains more flavonoid substances than other mature plants, and can promote the growth and development of children and enhance the resistance.

The chicken floss is a dry product with high protein content and the water content of less than 20 percent, which is prepared by taking chicken as a raw material and adding seasonings and carrying out processes of boiling, rubbing, loosening, dehydrating and the like. With the continuous improvement of the living standard of people, the dried meat floss is deeply loved by people as a small food for travel and leisure. The nutritional green juice fragrant chicken floss prepared by compounding the green juice and the small fragrant chicken in southeast Qian has the portable characteristics of long shelf life, convenience in eating and the like, has the functional characteristics of high protein, low fat, low cholesterol, low calorie, rich vitamins, mineral substances and other nutritional elements, meets the taste of children for the dried meat floss product, can provide various nutritional substances required by the growth of the children, and is healthy and delicious.

Disclosure of Invention

The invention aims to solve the technical problem of overcoming the defect of nutrition diversity in the chicken floss designed in the prior art, and provides the fragrant chicken floss which takes the Guizhou southeast chicken as a main raw material, is matched with green juice powder, fully utilizes the characteristics of the green juice and the nutrient components of the Xiaoxiang chicken, can just meet the requirements of children on energy intake without adding any additive, and can supplement various nutrient elements simultaneously, thereby achieving the nutrition auxiliary effects of promoting the growth and development of children, improving the immunity and the like.

In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:

material equipment and Process flow

1.1 raw materials, auxiliary materials, instruments and equipment

The chicken feed is prepared from the Qian southeast XIANG JI, mixed vegetables and salt, wherein the auxiliary materials are all food grade.

A cooking pot, a wire drawing machine, a frying and loosening pot, an electronic balance, an oven, a freeze dryer and the like.

1.2 Process flow

Processing raw materials → cooking → baking → drawing → compounding → frying pine, rubbing pine → cooling → reprocessing → packaging → storing.

2 the technical points

(1) Raw material treatment

Pretreating the chicken: removing viscera and cleaning, taking out esophagus, scrotum and trachea from the slaughtered knife edge, transversely cutting a 3cm small opening from the abdomen, taking out viscera, and removing feet, wings and head and neck. And (3) washing the chicken by using clear water, soaking the chicken for 0.5-1 h, rinsing the blood stain of the chicken, and draining the water for later use.

Preparing green juice powder: vacuum freeze drying mixed vegetables such as caulis et folium Chrysanthemi Segeti and herba Spinaciae, and pulverizing with food-grade pulverizer.

(2) Cooking device

Adding clear water into a pot, boiling, putting the chicken carcass into the pot, boiling for about 5-10 min, removing partial bloodiness and peculiar smell, and fishing out for stewing. Boiling with strong fire for 30min, adding salt, stewing with slow fire for 2.5 hr until the soup is completely absorbed by meat, and stopping heating for about 3 hr. Boiling with boiled water continuously during boiling, removing floating oil foam, taking out chicken while hot, removing bone, and removing chicken skin and connective tissue (such as fascia, tendon, and crude blood vessel).

(3) Baking

And fishing out the re-cooked meat blocks, putting the re-cooked meat blocks on a baking tray which is cleaned and brushed with a thin layer of vegetable oil, spreading the re-cooked meat blocks as thin as possible, uniformly spreading the re-cooked meat blocks, putting the re-cooked meat blocks into an infrared oven for dehydration baking, baking the re-cooked meat blocks at 65 ℃ for 40min or 70 ℃ for 30min, and turning the re-cooked meat blocks for 1 time every 5-10 min.

(4) Drawing wire

And (4) pulling the meat blocks into loose silks by using a special wire drawing machine, and generally repeating the pulling for 3-5 times.

(5) Compounding

The freeze-dried and ground green juice powder and the shredded pork are compounded according to the proportion of 1: 20.

(6) Baking and frying

And (3) putting the shredded meat floss blank into a special frying pan, frying while turning, kneading the meat floss by hand continuously, repeating the steps, starting baking with slow fire, and carefully baking with slow fire in the later period until the meat floss becomes velvet, wherein the baking temperature is 100-150 ℃, and the baking time is 30-40 min.

(7) Reprocessing of meat floss

Removing bone chips, charred chips and impurities from the finished product of dried meat floss, and tearing off individual thicker muscles.

(8) Cooling, packaging, and storing

And (3) cooling the dried chicken floss, carrying out vacuum packaging on the dried chicken floss finished products according to different specifications, pasting the label printed with the production date and the batch number on the qualified product, and carrying out the finished product in a refrigeration house at the temperature of less than or equal to 0 ℃.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention utilizes the component characteristics of the Xiaoxiang chicken and the green juice powder in southeast Qian to carry out formula design, does not need to add any additive in the formula, but can well ensure the unique flavor and the nutritional value of the product and is convenient to eat.

2. According to the invention, the nutritive value and functional properties of the green juice are utilized, the green juice powder is added into the chicken floss, and the meat floss product favored by children is organically combined with nutrient elements required by the growth of children, so that the taste requirement is met, and a part of nutrition auxiliary functions of children are also played.

3. The invention has low sugar content, no additive and natural raw materials, and ensures the safety and nutrition of the product from the side.

4. The raw materials used in the invention have high nutritive value, and the preparation method is simple and easy to implement.

Detailed Description

The present invention will be described in further detail with reference to specific examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.