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Method for cooking barbecued chicken chops

A production method and technology of chicken, applied in the field of dish production, can solve the problems of inconvenience and eating limitations

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to process chicken, and grilled chicken chop is one of them. It is a Western-style dish and is currently only sold in individual Western restaurants. Therefore, the consumption is very limited, which brings inconvenience to some consumers who love this dish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Choose 75 kg of boneless chicken thigh meat, wash and shape, sprinkle 1.5 kg of protease evenly on the chicken, tenderize for 10 minutes, use chicken weight 0.375 kg of chicken essence, 0.225 kg of monosodium glutamate, 1.125 kg of salt, 2.25 kg of sugar, 71 kg of water Marinate the mixed solution for 4 hours, drain and lubricate the oil at 120°C for 1-2 minutes, cool to below 24°C within 30 minutes, pack with 500 grams of nitrogen per bag, and then sterilize at 85°C for 3 minutes , sterilized at 100°C for 2 minutes, sterilized at 110°C for 2 minutes, and sterilized at 121°C for 3 minutes to make chicken chop packaging. Use 7 kg of barbecue sauce, 2 kg of beef sauce, 2 kg of cooking oil, 1 kg of sesame oil, 2.5 kg of white sugar, 0.8 kg of salt, 1 kg of light soy sauce, 0.2 kg of cocoa powder, 2 kg of onion, 1 kg of garlic, and 1 kg of ginger kg, 7 kg of water to cook barbecue sauce, after cooling, pack 125 grams of nitrogen per bag, sterilize at 85°C for 3 minutes, at ...

Embodiment 2

[0012] Choose 75 kilograms of deboned chicken breast meat, and the preparation method is the same as embodiment 1, packed by every bag of 300 grams. Use 8 kg of barbecue sauce, 1.5 kg of beef sauce, 2.5 kg of cooking oil, 1 kg of sesame oil, 3 kg of white sugar, 0.8 kg of salt, 1.5 kg of light soy sauce, 0.2 kg of cocoa powder, 2 kg of onion, 1 kg of garlic, and 1.3 kg of ginger. kg, 7 kg of water to cook barbecue seasoning, after cooling, pack 75 grams of nitrogen per bag, sterilize at 85°C for 3 minutes, at 100°C for 2 minutes, at 110°C for 2 minutes, at 121°C Sterilize for 3 minutes to make a seasoning bag. Put one portion of the chicken chop and one portion of the sauce packet into a large bag and seal it, and it is the finished product.

Embodiment 3

[0014] Choose 75 kg of boneless chicken leg meat, the preparation method is the same as in Example 1, and pack in a bag of 400 grams, with 7 kg of barbecue sauce, 2 kg of beef sauce, 2 kg of edible oil, 1 kg of sesame oil, 2.5 kg of white sugar, and 1 kg of table salt , 1 kg of soy sauce, 0.2 kg of cocoa powder, 1.6 kg of green onion, 1.2 kg of garlic, 1 kg of ginger, and 8 kg of water for cooking barbecue sauce. After cooling, pack 100 g of nitrogen per bag and sterilize at 85 ° C 3 minutes, sterilized at 100°C for 2 minutes, sterilized at 110°C for 2 minutes, and sterilized at 121°C for 3 minutes to make seasoning packs. Put one portion of the chicken chop and one portion of the sauce packet into a large bag and seal it, and it is the finished product.

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PUM

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Abstract

The invention relates to a method for cooking barbecued chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a barbecue sauce from barbecue paste, a beef paste, edible oil and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a chicken chop bag and a sauce bag into a big bag, and sealing to obtain a finished product.

Description

technical field [0001] The invention relates to a method for preparing a dish, in particular to a method for preparing a grilled chicken chop. Background technique [0002] Chicken is favored by mass consumers because of its high protein content, low fat content, high nutritional value and delicious taste. There are many ways to process chicken, and grilled chicken chop is one of them. It is a Western-style dish and is currently only sold in individual Western restaurants. Therefore, the consumption is very limited, which brings inconvenience to some consumers who love this dish. . Contents of the invention [0003] The object of the present invention is to provide a method for making grilled chicken chop, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The preparation method of the present invention comprises the following steps: [0005] (1) Prepare the main ingredients, including boneless chicken leg meat or chicken b...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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