阅读说明：本技术 一种陈皮养生童子鸡及其制备方法 (Dried orange peel health-preserving young chicken and preparation method thereof ) 是由 吕慧平 于 2020-08-17 设计创作，主要内容包括：本发明涉及一种健脾养生包装食品,尤其涉及一种陈皮养生童子鸡及其制备方法,包括主料和辅料,所述主料为童子鸡,所述辅料包括以下重量的组分：陈皮7-9克；干姜5-7克；黄芪2-4克；甘草1-3克；栀子1-3克；葱白头3-5克；精盐4-6克；白酒4-6克；麻油2-4克；白糖1-3克；胡椒粉0.8-1.2克；童子鸡的重量为700-800克。本发明将陈皮很好的应用到美味又容易保存的包装食物中,从而可以将陈皮自身具备的养生功能很好的融合到包装食物中,使得包装食物具备很好的养生效果,成为很好的养生保健便利佳品,方便都市快节奏、高压力白领、精英及崇尚养生、注重健康人士携带和食用。(The invention relates to a spleen-tonifying and health-preserving packaged food, in particular to a dried orange peel health-preserving young chicken and a preparation method thereof, wherein the dried orange peel health-preserving young chicken comprises a main material and an auxiliary material, the main material is young chicken, and the auxiliary material comprises the following components in parts by weight: 7-9 g of dried orange peel; 5-7 g of dried ginger; 2-4 g of astragalus; 1-3 g of liquorice; 1-3 g of gardenia; 3-5 g of fistular onion stalk; 4-6 g of refined salt; 4-6 g of white spirit; 2-4 g of sesame oil; 1-3 g of white sugar; 0.8-1.2 g of pepper powder; the weight of the broilers is 700-800 g. According to the invention, the dried orange peel is well applied to delicious and easily-preserved packaged food, so that the health preserving function of the dried orange peel can be well integrated into the packaged food, the packaged food has a good health preserving effect, becomes a good health preserving and health care convenient product, and is convenient for people in cities to carry and eat, such as fast-paced people, high-pressure white-collar people, elite, praised health preserving people and people with health care importance.)

1. The dried orange peel health-preserving broiler comprises main materials and auxiliary materials, wherein the main materials are broiler chickens, and the dried orange peel health-preserving broiler is characterized in that: the auxiliary materials comprise the following components in parts by weight:

7-9 g of dried orange peel;

5-7 g of dried ginger;

2-4 g of astragalus;

1-3 g of liquorice;

1-3 g of gardenia;

3-5 g of fistular onion stalk;

4-6 g of refined salt;

4-6 g of white spirit;

2-4 g of sesame oil;

1-3 g of white sugar;

0.8-1.2 g of pepper powder;

the weight of the broilers is 700-800 g.

2. A dried orange peel health preserving broiler is characterized in that: the auxiliary materials comprise the following components in parts by weight:

8 g of dried orange peel;

6 g of dried ginger;

3 g of astragalus;

2 g of liquorice;

2 g of cape jasmine;

4 g of fistular onion stalk;

5 g of refined salt;

5 g of white spirit;

4 g of sesame oil;

2 g of white sugar;

1 g of pepper powder;

the weight of the broiler was 750 g.

3. A dried orange peel health preserving broiler is characterized in that: the auxiliary materials comprise the following components in parts by weight:

7 g of dried orange peel;

5 g of dried ginger;

2 g of astragalus;

1 g of liquorice;

1 g of cape jasmine;

3 g of fistular onion stalk;

4 g of refined salt;

4 g of white spirit;

2 g of sesame oil;

1 g of white sugar;

0.8 g of pepper powder;

the weight of the broiler was 700 g.

4. A dried orange peel health preserving broiler is characterized in that: the auxiliary materials comprise the following components in parts by weight:

9 g of dried orange peel;

7 g of dried ginger;

4 g of astragalus;

3 g of liquorice;

3 g of cape jasmine;

onion stalk 5 g;

6 g of refined salt;

6 g of white spirit;

4 g of sesame oil;

3 g of white sugar;

1.2 g of pepper powder;

the weight of the broiler is 800 g.

5. The preparation method of the dried orange peel health-preserving broiler of claim 1, which is characterized by comprising the following steps: the method comprises the following steps:

cleaning the spring chicken, removing the head and the claws, and drying in the air;

mixing the auxiliary materials, stirring uniformly and coating the mixture on the young chicken;

placing the young chicken smeared with the auxiliary materials into a refrigerator for preserving and pickling for 25-35 minutes;

wrapping the paper with tinfoil, placing the paper in an oven, preheating for 4-6 minutes, baking for 15-25 minutes, and setting the temperature of the oven at 190 ℃ of 170-;

taking out the baked chicken from the oven, radiating heat, vacuumizing and packaging.

6. The preparation method of the dried orange peel health-preserving broiler of claim 5, wherein the preparation method comprises the following steps: the time for preserving in the step 3) is 30 minutes.

7. The preparation method of the dried orange peel health-preserving broiler of claim 5, wherein the preparation method comprises the following steps: the temperature of the oven in the step 4) is set to be 180 degrees.

8. The preparation method of the dried orange peel health-preserving broiler of claim 7, wherein the preparation method comprises the following steps: the preheating time in the step 4) is 5 minutes, and the baking time is 20 minutes.

Technical Field

The invention relates to a spleen-tonifying and health-preserving packaged food, in particular to a dried orange peel health-preserving broiler and a preparation method thereof.

Background

The tangerine peel is also called as tangerine peel or Guang tangerine peel, and the tangerine, the mandarin orange and the orange belong to citrus, are popular among people in ancient times, are more main materials of 'wild type' of traditional Chinese medicine and are used as health-care products for preventing and treating diseases. The dried orange peels are air-dried and stored for more than three years, and the reputations of one or two dried orange peels and one or two gold are shared among people. Pericarpium Citri Tangerinae is warm, pungent and slightly bitter, has effects of activating qi-flowing, eliminating dampness, relieving cough, eliminating phlegm, invigorating spleen and nourishing stomach, and can be used for regulating chest distress, flatulence, food stagnation, stomach pain, hernia, breast distention, breast stasis etc.

Due to modern high-pressure and fast-paced living habits, the phenomena of difficult eating and drinking, cold feeling, difficult environment air conditioning, difficult overtime work, difficult reward and drinking and the like, more and more people have sub-health conditions; therefore, not only good health preserving medicinal materials, but also good health preserving food materials are needed.

At present, dried orange peel is rarely applied to food, and the dried orange peel components are usually seen only in some snacks; some savory and easy-to-preserve (e.g., packaged roast chicken, roast duck, etc.) packaged foods typically do not contain a dried orange peel component.

Disclosure of Invention

In order to solve the defects and shortcomings in the prior art, the invention provides the dried orange peel health-preserving broiler and the preparation method thereof, wherein the dried orange peel is well applied to delicious and easily-preserved packaged food, so that the health-preserving function of the dried orange peel can be well integrated into the packaged food, the packaged food has a good health-preserving effect, becomes a good health-preserving and health-care convenient good product, and is convenient for urban quick-paced, high-pressure white-collar, elite, praised health preserving and health-care-paying attention to the carrying and eating of healthy people.

The technical scheme of the invention is as follows: the dried orange peel health-preserving broiler comprises a main material and an auxiliary material, wherein the main material is a broiler, and the auxiliary material comprises the following components in parts by weight:

7-9 g of dried orange peel;

5-7 g of dried ginger;

2-4 g of astragalus;

1-3 g of liquorice;

1-3 g of gardenia;

3-5 g of fistular onion stalk;

4-6 g of refined salt;

4-6 g of white spirit;

2-4 g of sesame oil;

1-3 g of white sugar;

0.8-1.2 g of pepper powder;

the weight of the broilers is 700-800 g.

According to the invention, the dried orange peel is well applied to delicious and easily-preserved packaged food, so that the health preserving function of the dried orange peel can be well integrated into the packaged food, the packaged food has a good health preserving effect, becomes a good health preserving and health care convenient product, and is convenient for people in cities to carry and eat, such as fast-paced people, high-pressure white-collar people, elite, praised health preserving people and people with health care importance.

Preferably, the dried orange peel health-preserving broiler chicken comprises the following auxiliary materials in parts by weight:

8 g of dried orange peel;

6 g of dried ginger;

3 g of astragalus;

2 g of liquorice;

2 g of cape jasmine;

4 g of fistular onion stalk;

5 g of refined salt;

5 g of white spirit;

4 g of sesame oil;

2 g of white sugar;

1 g of pepper powder;

the weight of the broiler was 750 g.

Preferably, the dried orange peel health-preserving broiler chicken comprises the following auxiliary materials in parts by weight:

7 g of dried orange peel;

5 g of dried ginger;

2 g of astragalus;

1 g of liquorice;

1 g of cape jasmine;

3 g of fistular onion stalk;

4 g of refined salt;

4 g of white spirit;

2 g of sesame oil;

1 g of white sugar;

0.8 g of pepper powder;

the weight of the broiler was 700 g.

Preferably, the dried orange peel health-preserving broiler chicken comprises the following auxiliary materials in parts by weight:

9 g of dried orange peel;

7 g of dried ginger;

4 g of astragalus;

3 g of liquorice;

3 g of cape jasmine;

onion stalk 5 g;

6 g of refined salt;

6 g of white spirit;

4 g of sesame oil;

3 g of white sugar;

1.2 g of pepper powder;

the weight of the broiler is 800 g.

A preparation method of dried orange peel health-preserving broiler chicken comprises the following steps:

1) cleaning the spring chicken, removing the head and the claws, and drying in the air;

2) mixing the auxiliary materials, stirring uniformly and coating the mixture on the young chicken;

3) placing the young chicken smeared with the auxiliary materials into a refrigerator for preserving and pickling for 25-35 minutes;

4) wrapping the paper with tinfoil, placing the paper in an oven, preheating for 4-6 minutes, baking for 15-25 minutes, and setting the temperature of the oven at 190 ℃ of 170-;

5) taking out the baked chicken from the oven, radiating heat, vacuumizing and packaging.

Preferably, the time for fresh curing in the step 3) is 30 minutes.

Preferably, the oven temperature in the step 4) is set to 180 degrees.

Preferably, the preheating time in the step 4) is 5 minutes, and the baking time is 20 minutes.

According to the invention, the dried orange peel is well applied to delicious and easily-preserved packaged food, so that the health preserving function of the dried orange peel can be well integrated into the packaged food, the packaged food has a good health preserving effect, becomes a good health preserving and health care convenient product, and is convenient for people in cities to carry and eat, such as fast-paced people, high-pressure white-collar people, elite, praised health preserving people and people with health care importance.

Detailed Description

The present invention is further illustrated in detail by the following examples, which are not intended to limit the scope of the invention.

Example 1

The dried orange peel health-preserving young chicken comprises main materials and auxiliary materials, wherein the main materials are young chicken of about 750 grams, and the auxiliary materials comprise the following components in parts by weight:

8 g of dried orange peel;

6 g of dried ginger;

3 g of astragalus;

2 g of liquorice;

2 g of cape jasmine;

4 g of fistular onion stalk;

5 g of refined salt;

5 g of white spirit;

4 g of sesame oil;

2 g of white sugar;

1 g of pepper powder;

the weight of the broiler is about 750 g.

The preparation method comprises the following steps: cleaning about 750 g of broilers, removing heads and claws, and airing; mixing 8 g of dried orange peel, 6 g of dried ginger, 3 g of astragalus root, 2 g of liquorice, 2 g of gardenia, 4 g of fistular onion stalk, 5 g of refined salt, 5 g of white spirit, 3 g of sesame oil, 2 g of white sugar and 1 g of pepper, stirring uniformly, putting into a refrigerator for preserving for 30 minutes for later use. Wrapping with tinfoil paper, placing in an oven, preheating for 5 minutes, baking for 20 minutes, setting the temperature in the oven to 180 ℃, taking out after baking, and vacuumizing and packaging.

The eating method comprises the following steps: the food can be eaten after being directly unpacked or heated; if necessary, the food is taken periodically and properly, and has the effects of warming middle-jiao and replenishing qi, regulating qi and moistening lung, strengthening spleen and nourishing stomach, and the like.

Example 2

The dried orange peel health-preserving young chicken comprises main materials and auxiliary materials, wherein the main materials are young chicken of about 750 grams, and the auxiliary materials comprise the following components in parts by weight:

7 g of dried orange peel;

6 g of dried ginger;

5 g of astragalus;

1 g of liquorice;

1 g of cape jasmine;

3 g of fistular onion stalk;

4 g of refined salt;

4 g of white spirit;

3 g of sesame oil;

1 g of white sugar;

0.8 g of pepper powder;

the weight of the broiler is about 700 g.

The preparation method comprises the following steps: cleaning about 700 g of broilers, removing heads and claws, and airing; the seasoning is prepared by mixing 7 g of dried orange peel, 6 g of dried ginger, 2 g of astragalus root, 1 g of liquorice, 1 g of gardenia, 3 g of fistular onion stalk, 4 g of refined salt, 4 g of white spirit, 2 g of sesame oil, 1 g of white sugar and 0.8 g of pepper, stirring uniformly, putting into a refrigerator for preserving for 25 minutes for later use. Wrapping with tinfoil paper, placing in an oven, preheating for 4 minutes, baking for 18 minutes, setting the temperature in the oven to 180 ℃, taking out after baking, and vacuumizing and packaging.

The eating method comprises the following steps: the food can be eaten after being directly unpacked or heated; if necessary, the food is taken periodically and properly, and has the effects of warming middle-jiao and replenishing qi, regulating qi and moistening lung, strengthening spleen and nourishing stomach, and the like.

Example 3

The dried orange peel health-preserving young chicken comprises main materials and auxiliary materials, wherein the main materials are young chicken of about 750 grams, and the auxiliary materials comprise the following components in parts by weight:

9 g of dried orange peel;

7 g of dried ginger;

4 g of astragalus;

3 g of liquorice;

3 g of cape jasmine;

onion stalk 5 g;

6 g of refined salt;

6 g of white spirit;

5 g of sesame oil;

3 g of white sugar;

1.2 g of pepper powder;

the weight of the spring chicken is about 800 g.

The preparation method comprises the following steps: cleaning about 800 g of broilers, removing heads and claws, and airing; the seasoning is prepared by mixing 9 g of dried orange peel, 7 g of dried ginger, 4 g of astragalus root, 3 g of liquorice, 3 g of cape jasmine fruit, 5 g of fistular onion stalk, 6 g of refined salt, 6 g of white spirit, 4 g of sesame oil, 3 g of white sugar and 1.2 g of pepper, stirring uniformly, and then putting into a refrigerator for preserving for 35 minutes for later use. Wrapping with tinfoil paper, placing in an oven, preheating for 6 minutes, baking for 22 minutes, setting the temperature in the oven to 180 ℃, taking out after baking, and vacuumizing and packaging.

The eating method comprises the following steps: the food can be eaten after being directly unpacked or heated; if necessary, the food is taken periodically and properly, and has the effects of warming middle-jiao and replenishing qi, regulating qi and moistening lung, strengthening spleen and nourishing stomach, and the like.