Baked fermented spotted-brown chicken with jujube fragrance and preparation method thereof

Abstract

The invention discloses a jujube-flavored fermented ephedra chicken, which is prepared from the following raw materials in parts by weight: 90-100 ephedra chicken, 20-24 soybean sprouts, 20-24 red dates, 20-3 dendrobium, 8-10 almonds, Olive oil 4‑5, apple cider vinegar 4‑5, glutinous rice 13‑17, fermented rice 10‑15, salt, sugar, five spices, cooking wine, Aspergillus oryzae, lactic acid bacteria, water to taste. The fermented ephedra chicken of the present invention adopts lactic acid bacteria and aspergillus oryzae, and the enzymes produced can decompose protein and fat to produce various flavor substances such as amino acids and organic acids. The two coordinate with each other to determine the overall flavor so as to improve the aroma and overall flavor of the product. The prepared fermented ephedra chicken not only has a unique fermented aroma but also has a faint jujube aroma, moderate saltiness, dry and compact tissue state, moderate hardness, and no excessive oil precipitation. The combination of jujube and chicken complements the nutritional deficiency of each, plays a complementary role in nutrition, and innovates the traditional taste of chicken products.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a jujube-flavored fermented ephedra chicken and a preparation method thereof. Background technique [0002] The study of fermented meat products is an emerging research field. At present, the traditional fermented meat products in my country basically still use natural fermentation, especially the microbial fermentation is indispensable in the production of Jinhua ham. However, natural fermentation has the disadvantages of complex types of contaminating bacteria in the processing process, difficulty in ensuring product quality, long processing maturity period, and shortened storage period. The use of starter can shorten the production cycle, improve the quality stability, effectively inhibit the growth of harmful microorganisms, and extend the storage period. Lactic acid bacteria are not limited by seasons, which just makes up for the shortcomings of traditional ...

AI Technical Summary

Problems solved by technology

However, natural fermentation has the disadvantages of complex types of contaminating bacteria during processing, difficulty in ensuring product quality, long processing maturity period, and shortened storage period.