Refreshing and nerve soothing fish flavored chicken steak and preparation method thereof

Abstract

The present invention discloses a refreshing and nerve soothing fish flavored chicken steak which is prepared by using the following raw materials in parts by weight: chicken breast meat 60-70 parts, lotus leaves 4-6 parts, mung bean soup 7-10 parts, eels 10-12 parts, black beer 2-3 parts, mint leaves 1.8-2.4 parts, ulmus pumila 1.5-2.4 parts, thlaspi arvense 2-2.4 parts, clove oil, thyme oil, coriander seed oil, sucrose esters, chitosan, 1-2% acetic acid solution, and an appropiate amount of pepper powder and five-spice powder; the prepared chicken steak has mellow and delicious taste, good mouthfeel and high quality. The chitosan composite preservative film preparation used to coat the chicken steak has better preservation effect than a single chitosan film coating liquid, slows down the hydrogen sulfide production rate of the coated contents, reduces the lipid oxidation, decreases the bacteria proliferation, and prolongs the storage period of the chicken steak by 5-7 days, and by adding mint leaves, ulmus pumila, thlaspi arvense and other food materials, the chicken steak has the health-care effects of protecting liver and promoting bile, tonifying spleen and soothing nerves, clearing away heart-fire and reducing phlegm.

Description

Technical field [0001] The invention relates to a health-care chicken, in particular to a fresh and soothing fish-flavored chicken steak and a preparation method thereof. Background technique [0002] For a long time, chicken products mainly rely on high salt, low moisture content and low temperature to control the number of microorganisms to achieve the purpose of storage and preservation. This not only affects the flavor and quality of meat products, but also its nutrients are not well preserved. Traditional antiseptic and fresh-keeping methods of chicken products include low-temperature refrigeration, reduction of water activity, addition of preservatives, acidification, reduction of redox value, radiation, and modified atmosphere preservation. [0003] The main function of chitosan in food processing is as a film preservative, which can be used for food storage and preservation. Chitosan is a positively charged substance in nature, while microorganisms are negatively charged, ...

AI Technical Summary

Problems solved by technology

[0002] For a long time, chicken products mainly rely on high salt, low water content and low temperature to control the number of microorganisms to achieve the purpose of storage and preservation, which not only affects the flavor and quality of meat products, but also their nutrients are not well preserved