阅读说明：本技术 一种黄皮鸡及其制备工艺 (Yellow-skinned chicken and preparation process thereof ) 是由 罗春祥 刘丽雯 于 2020-12-23 设计创作，主要内容包括：本发明提供一种黄皮鸡及其制备工艺,小种鸡配料包括以下重量份原料：黄皮树叶3～6份、生姜末0.3～1份、柠檬干片2～4份、黄皮果干2～4份、黄皮根1～4份、黄皮寄生3～8份、贴梗海棠0.4～1.3份、菊苣叶0.6～1.8份；通过鸡肉的处理、盐制、煮制等工艺,烹饪出与同类产品在风味、口感和工艺上都有所不同,具有相当大的市场潜力。(The invention provides a yellow-skinned chicken and a preparation process thereof, wherein the ingredients of a chick comprise the following raw materials in parts by weight: 3-6 parts of wampee leaves, 0.3-1 part of bruised ginger, 2-4 parts of dried lemon slices, 2-4 parts of dried wampee fruits, 1-4 parts of wampee roots, 3-8 parts of taxillus flavicans, 0.4-1.3 parts of chaenomeles speciosa and 0.6-1.8 parts of chicory leaves; the cooked chicken is different from similar products in flavor, taste and process through the processes of chicken treatment, salting, cooking and the like, and has considerable market potential.)

1. A yellow-skinned chicken is characterized in that: the feed for the chick comprises the following raw materials in parts by weight: 3-6 parts of clausena lansium leaves, 0.3-1 part of bruised ginger, 2-4 parts of dried lemon slices, 2-4 parts of dried clausena lansium fruits, 1-4 parts of clausena lansium roots, 3-8 parts of Chinese taxillus twig, 0.4-1.3 parts of chaenomeles speciosa and 0.6-1.8 parts of chicory leaves.

2. A yellow-skinned chicken is characterized in that: every 2-3 jin of chick ingredients comprise the following raw materials in parts by weight: 4 parts of Chinese wampee leaves, 0.8 part of bruised ginger, 3 parts of dried lemon slices, 3 parts of dried Chinese wampee fruits, 2 parts of Chinese wampee roots, 5 parts of Chinese taxillus herb, 0.8 part of chaenomeles speciosa and 1.2 parts of chicory leaves.

3. The process of claim 1, wherein the process comprises the following steps: the method comprises the following steps:

s1, chicken processing: slaughtering a fresh chick, cleaning, trimming the surface and internal organs of the chick, rinsing the chick with clean water until no blood is separated out, and draining the chick for later use;

s2, salt preparation: rubbing the chicken body with salt, covering the chicken body with the salt by 70-80%, and standing for 20-60 min;

s3, cooking: crushing ginger powder, dried lemon, dried wampee fruit, wampee root, parasitic wampee, chaenomeles speciosa and chicory leaf, putting into chicken tripe, covering the wampee leaf on the chicken body, and stewing with slow fire for 20-40 min at high temperature to obtain the wampee chicken.

4. The process of claim 1, wherein the process comprises the following steps: and the slow fire in the step S3 is 500-800W.

5. The process of claim 1, wherein the process comprises the following steps: the temperature in the step S3 is 80-120 ℃.

Technical Field

The invention relates to the field of food processing, in particular to a yellow-skinned chicken and a preparation process thereof.

Background

The chicken is one of the main varieties of the poultry, is favorite meat, has the characteristics of low fat content, low calorie, high protein content and the like, is very popular with consumers, most of the conventional chicken food processing is to stew or fry the chicken, the flavor change is limited, the nutrient substances of the chicken are lost in the cooking process, and the nutrient substances of the chicken ingested by a human body are not easy to absorb.

Disclosure of Invention

In view of the above, the invention provides a yellow-skinned chicken and a preparation process thereof, which solve the above problems.

The technical scheme of the invention is realized as follows: a yellow-skinned chicken: the feed for the chick comprises the following raw materials in parts by weight: 3-6 parts of wampee leaves, 0.3-1 part of bruised ginger, 2-4 parts of dried lemon slices, 2-4 parts of dried wampee fruits, 1-4 parts of wampee roots, 3-8 parts of Chinese wampee parasites, 0.4-1.3 parts of chaenomeles speciosa, 0.6-1.8 parts of chicory leaves, and the breeder cock is a local breeder cock in Jicun of Malus delicaceae, Hainan.

Further, every 2-3 jin of chick ingredients comprise the following raw materials in parts by weight: 4 parts of Chinese wampee leaves, 0.8 part of bruised ginger, 3 parts of dried lemon slices, 3 parts of dried Chinese wampee fruits, 2 parts of Chinese wampee roots, 5 parts of Chinese taxillus herb, 0.8 part of chaenomeles speciosa and 1.2 parts of chicory leaves.

Further, the preparation process of the yellow-skinned chicken comprises the following steps:

s1, chicken processing: slaughtering a fresh chick, cleaning, trimming the surface and internal organs of the chick, rinsing the chick with clean water until no blood is separated out, and draining the chick for later use;

s2, salt preparation: rubbing the chicken body with salt, covering the chicken body with the salt by 70-80%, and standing for 20-60 min;

s3, cooking: crushing ginger powder, dried lemon, dried wampee fruit, wampee root, parasitic wampee, chaenomeles speciosa and chicory leaf, putting into chicken tripe, covering the wampee leaf on the chicken body, and stewing with slow fire for 20-40 min at high temperature to obtain the wampee chicken.

Further, the slow fire in the step S3 is 500-800W.

Further, the temperature in the step S3 is 80-120 ℃.

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

the prepared clausena lansium chicken has compact tissues, is fresh, moist and elastic, has strong chicken flavor and clausena lansium flavor, is soft and elastic in meat quality, moderate in saltiness, golden yellow, uniform in color and bright in color; the special ingredient proportion can well retain the nutrition and flavor substances of the chicken, contains a large amount of protein, dietary fiber and unsaturated fatty acid, can be combined with the nutritional ingredients in the chicken, and effectively avoids the loss of the nutritional substances in the chicken; through the added seasonings, the delicious taste is ensured, and meanwhile, the corresponding health-care effect is achieved.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

A yellow-skinned chicken: the feed for the chick comprises the following raw materials in parts by weight: 3-6 parts of clausena lansium leaves, 0.3 part of bruised ginger, 2 parts of dried lemon slices, 2 parts of dried clausena lansium fruits, 1 part of clausena lansium roots, 3 parts of Chinese taxillus twig, 0.4 part of chaenomeles speciosa and 0.6 part of chicory leaves.

Example 2

A yellow-skinned chicken: the feed for the chick comprises the following raw materials in parts by weight: 6 parts of Chinese wampee leaves, 1 part of bruised ginger, 4 parts of dried lemon slices, 4 parts of dried Chinese wampee fruits, 4 parts of Chinese wampee roots, 8 parts of Chinese taxillus herb, 1.3 parts of chaenomeles speciosa and 1.8 parts of chicory leaves.

Example 3

A yellow-skinned chicken: the feed for the chick comprises the following raw materials in parts by weight: 4 parts of Chinese wampee leaves, 0.8 part of bruised ginger, 3 parts of dried lemon slices, 3 parts of dried Chinese wampee fruits, 2 parts of Chinese wampee roots, 5 parts of Chinese taxillus herb, 0.8 part of chaenomeles speciosa and 1.2 parts of chicory leaves.

The preparation process of the yellow-skinned chicken in the embodiment 1-3 comprises the following steps:

s1, chicken processing: slaughtering a fresh chick, cleaning, trimming the surface and internal organs of the chick, rinsing the chick with clean water until no blood is separated out, and draining the chick for later use;

s2, salt preparation: rubbing the chicken body with salt, covering the chicken body with salt 70%, and standing for 20 min;

s3, cooking: pulverizing rhizoma Zingiberis recens powder, dried fructus Citri Limoniae, dried fructus Clausenae Lansii, radix Clausenae Lansii, herba Taxilli, herba Begoniae Laciniatae, and folium Cichorii, placing into chicken abdomen, covering the folium Clausenae Lansii with chicken body, and decocting with slow fire at 500W and high temperature of 80 deg.C for 20min to obtain yellow-skinned chicken.

Example 4

The difference between the embodiment and the embodiment 3 is that the preparation process of the yellow-skinned chicken comprises the following steps:

s1, chicken processing: slaughtering a fresh chick, cleaning, trimming the surface and internal organs of the chick, rinsing the chick with clean water until no blood is separated out, and draining the chick for later use;

s2, salt preparation: rubbing the chicken body with salt, covering the chicken body with salt 80%, and standing for 60 min;

s3, cooking: pulverizing rhizoma Zingiberis recens powder, dried fructus Citri Limoniae, dried fructus Clausenae Lansii, radix Clausenae Lansii, herba Taxilli, herba Begoniae Laciniatae, and folium Cichorii, placing into chicken abdomen, covering the folium Clausenae Lansii with chicken body, and decocting with slow fire at 800W and high temperature of 120 deg.C for 40min to obtain yellow-skinned chicken.

Example 5

The difference between the embodiment and the embodiment 3 is that the preparation process of the yellow-skinned chicken comprises the following steps:

s1, chicken processing: slaughtering a fresh chick, cleaning, trimming the surface and internal organs of the chick, rinsing the chick with clean water until no blood is separated out, and draining the chick for later use;

s2, salt preparation: rubbing the chicken body with salt, covering the chicken body with salt 75%, and standing for 40 min;

s3, cooking: pulverizing rhizoma Zingiberis recens powder, dried fructus Citri Limoniae, dried fructus Clausenae Lansii, radix Clausenae Lansii, herba Taxilli, herba Begoniae Laciniatae, and folium Cichorii, placing into chicken abdomen, covering the folium Clausenae Lansii with chicken body, and decocting with slow fire at 700W and high temperature of 100 deg.C for 30min to obtain yellow-skinned chicken.

Comparative example 1

The difference between the comparative example and the example 3 is that the ingredients of each 2-3 jin of the chick of the yellow-skinned chicken comprise the following raw materials in parts by weight: 2 parts of Chinese wampee leaves, 0.2 part of ginger powder, 5 parts of dried lemon slices, 5 parts of dried Chinese wampee fruits, 0.3 part of Chinese wampee roots, 2 parts of Chinese taxillus herb, 2.3 parts of chaenomeles speciosa and 2.5 parts of chicory leaves.

Comparative example 2

This comparative example differs from example 3 in that a yellow-skinned chicken formulation did not contain chicory leaves.

Comparative example 3

The present comparative example differs from example 3 in that a yellow-skinned chicken furnish does not contain chaenomeles speciosa.

Physicochemical detection of yellow-skinned chicken

The physicochemical examination was carried out on the yellow-skinned chicken prepared in examples 1 to 5 and comparative examples 1 to 3,

(1) moisture content: detection according to the test method of GB5009.3

(2) Fat: detection according to the test method of GB/T5009.6

(3) Protein: detecting according to GB/T5009.5 test method

(4) Dietary fiber: detection according to the test method of GB/T5009.88

(5) Total sugar: detection according to the test method of GB/T9695.31

The detection results are as follows:

the above table shows that the yellow-skinned chicken prepared by the method can well retain the nutrients and flavor substances of chicken, contains a large amount of protein, dietary fibers and unsaturated fatty acids, and compared with the examples 1-5 and the comparative examples 1-3, the ingredients in the yellow-skinned chicken belly are scientifically proportioned, can be combined with the nutrients in the chicken, and can effectively avoid the loss of the nutrients in the chicken.

Second, sensory evaluation

Randomly selecting 90 persons, dividing into 9 groups, forming a sensory evaluation group by 10 persons in each group, and carrying out sensory evaluation on 4 indexes of tissue form, flavor, taste and color before measuring other indexes, wherein the evaluation standards are shown in the table.

The yellow-skinned chickens of examples 1 to 5 and comparative examples 1 to 3 and commercially available yellow-skinned chickens were subjected to quality tests, and the results are shown in the following table:

group of	Form of the composition	Flavor (I) and flavor (II)	Taste of the product	Color	Total score
						Three examples, example 1	27	29	19	18	93
Example 2	28	27	19	19	93
						Example 3	30	30	20	19	99
Example 4	29	26	19	18	92
						Example 5	22	20	17	17	76
Comparative example 1	19	20	15	15	69
						Comparative example 2	19	20	15	14	68
Comparative example 3	22	19	15	15	71
						Is commercially available	18	12	14	13	57

According to sensory evaluation test results, the prepared clausena lansium chicken is compact in tissue, fresh, moist and elastic, has strong chicken flavor and clausena lansium flavor, is soft and elastic in meat quality, is moderate in salinity, is golden yellow, is uniform in color and bright in color.

Third, verification experiment

1. Verifying the data: 160 sub-healthy volunteers were collected in total, and had symptoms of anemia and hypoimmunity, and were divided into 8 groups of 20 individuals each.

2. The eating method comprises the following steps: each group of the yellow-skinned chickens obtained in examples 1 to 5 and comparative examples 1 to 3 of the present invention were taken as daily meals, one day and continuously for 60 days.

3. The standard of edible effect is as follows:

the effect is shown: anemia is obviously improved, and the immunity of a subject is obviously improved.

The method has the following advantages: anemia is improved, and immunity is improved.

And (4) invalidation: the chief complaints did not vary much.

4. The edible effect is as follows:

according to the invention, the raw materials are scientifically proportioned, the ingredients of the yellow-skinned chicken are combined in proportion, the optimal health-care effect can be achieved, the immunity is properly improved, and the beneficial substances in the ingredients can be dissolved out by the preparation method disclosed by the invention and can be easily absorbed by a human body, so that the effects of enriching and nourishing blood and improving the immunity are achieved.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.