Sandwich tonifying chicken cutlet with purple sweet potato fragrance and preparation method of sandwich tonifying chicken cutlet

Abstract

The invention discloses sandwich tonifying chicken cutlet with purple sweet potato fragrance. The sandwich tonifying chicken cutlet is prepared from the following raw materials in parts by weight: 50-60 parts of chicken breast, 15-16 parts of purple sweet potato powder, 4-6 parts of goji berry, 6-8 parts of ipomoea aquatica, 8-10 parts of lemon peel, 1.8-2 parts of calendula officinalis, 2-3.2 parts of sharpleaf galangal fruits, 1.2-1.3 parts of asiatic bilberry leaves, an appropriate amount of clove oil, an appropriate amount of thyme oil, an appropriate amount of coriander seed oil, an appropriate amount of sucrose ester, an appropriate amount of chitosan, an appropriate amount of 1-2 percent acetic acid solution, an appropriate amount of sunflower seed oil, an appropriate amount of soy sauce, an appropriate amount of pepper powder and an appropriate amount of five-fragrance powder. The chicken cutlet prepared in the invention is delicious and has good taste and quality. The chicken cutlet is coated with a compound chitosan preservative preparation which has better effect than that of single chitosan coating liquid, and with the compound chitosan preservative preparation, the speed of producing hydrogen sulfide in the coated content is slowed down, the oxidation of lipid is slowed down, and the storage period of the chicken cutlet is prolonged by 5-7 days compared to the prior art. With the addition of the food materials including the calendula officinalis, the sharpleaf galangal fruits, the asiatic bilberry leaves, and the like, the sandwich tonifying chicken cutlet disclosed in the invention has the health-care functions of calming nerves, improving eyesight, warming kidney, tonifying spleen and decreasing internal heat.

Description

technical field [0001] The invention relates to a health-care chicken, in particular to a tonic chicken cutlet with potato flavor sandwich and a preparation method thereof. Background technique [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. Traditional antiseptic preservation methods for 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 coating preservative, which can be used for food storage and preservation. Chitosan is a positively charged substance in nature, while microorganisms are negatively c...

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