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Fried collybia albuminosa

The technology of oil chicken and chicken fir is applied in the field of food made of chicken fir, which can solve the problems of many harmful substances to the human body and unsightly color of the finished product, and achieve the effects of reducing harmful substances, good appearance and broad market prospect.

Active Publication Date: 2009-11-18
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] What the present invention aims to solve is the problem that the traditional method of making oily chicken fir by high-temperature frying contains many substances harmful to the human body, and the color of the finished product is not beautiful.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of oily chicken fir, prepared through the following steps:

[0015] a. Select 50 kilograms of fresh and high-quality chicken fir, cut into small pieces after cleaning, and use a centrifuge to dehydrate for 4 to 5 minutes;

[0016] B, putting the dehydrated chicken fir into a 30 kilograms of rapeseed oil frying pan with a temperature of 180°C;

[0017] c. Add 5kg of yellow peppers, 7kg of red peppers, 2kg of fresh peppers and deep-fry the chicken fir when more than half of the water has evaporated;

[0018] d. When the chicken fir is deep-fried until golden brown, it is cooked together with rapeseed oil, and 1.2 kg of salt is added, mixed well, immediately placed in an environment of 0°C, cooled rapidly to 20°C, and then stored in a refrigerated environment of 18°C .

Embodiment 2

[0019] Embodiment 2: a kind of oil chicken fir that has added shredded ham is prepared through the following steps:

[0020] a, choose 55 kilograms of fresh, high-quality chicken fir, cut into small pieces after cleaning, and use a centrifuge to dehydrate for 5 minutes;

[0021] B, the dehydrated chicken fir is put into the 32 kilograms of rapeseed oil frying pan that temperature is 200 ℃;

[0022] c. Add 5 kg of yellow pepper, 8 kg of red pepper, and 2.5 kg of fresh pepper to the oil pan when the water in the chicken fir is more than half evaporated; fry it together with the chicken fir;

[0023] d. When the chicken fir is deep-fried until golden brown, it is cooked together with rapeseed oil, and after adding 1 kg of salt, mix well, and immediately put it in an environment of 0°C and cool it down to 20°C;

[0024] e. Cut 10 kg of ham into shredded ham with a length of 4-6cm, a width of 0.2-0.4cm, and a thickness of 0.2-0.4cm. Take 20 kg of rapeseed oil and heat it to 180°C,...

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PUM

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Abstract

The invention relates to a food, especially a food made of collybia albuminosa; the material of the fried collybia albuminosa of the invention comprises collybia albuminosa, chilli, pepper, salt and vegetable oil, wherein, the fried collybia albuminosa is prepared through the steps of cleaning, removing water, frying and quickly cooling. The fried collybia albuminosa in the invention keeps the traditional preparation method, retains the color, smell and taste of the food and reduces the harmful substance produced in the frying process; and the food is safe and healthy for eating; the invention is featured with simple preparation technique and good appearance; therefore, the invention has wide market prospect.

Description

technical field [0001] The invention relates to a food, especially the food made from chicken fir. Background technique [0002] Chicken fir is a famous wild fungus unique to Yunnan, also known as ant fir and umbrella mushroom. Comparable, hence the name chicken fir. There are many ways to eat chicken fir. It can be served as a single ingredient, and it can also be matched with vegetables, fish and various delicacies from mountains and seas. One way to eat it is to process it into oily chicken fir, which is characterized by long shelf life, brownish red color, burnt but not crispy meat, sweet and sweet taste, slightly spicy, and easy to carry and store, making it a good gift . Due to the high water content of chicken fir in the traditional production process of oily chicken fir, it needs to be fried at high temperature for a long time to make most of the water of chicken fir volatilize to ensure a certain storage period. As we all know, grease will decompose or polymeriz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/01A23B7/02A23B7/04A23L31/00
Inventor 芮茂能
Owner LIJIANG SANCHUAN IND GRP
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