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Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage

A technology of shredded pork with pickled cabbage and a production method, which is applied in the directions of food preparation, application, food science, etc., can solve problems such as thickness and bad taste, and achieve the effect of not losing deliciousness

Active Publication Date: 2012-12-12
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of food has a strong smell of canned food, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of pickled mustard shredded pork, its steps are as follows:

[0015] (1) Prepare the raw materials of shredded pork with mustard mustard according to the following parts by weight: 40 kg of chicken, 8 kg of pickled mustard or mustard, 8 kg of fungus, 5 kg of salad oil, 4 kg of Pixian bean paste, 2 kg of tomato sauce, and 1 kg of white sugar kg, salt 2 kg, cooking wine 0.5 kg, monosodium glutamate 0.3 kg, chili powder 0.5 kg, ginger powder 0.1 kg, green onion powder 0.1 kg, water 5 kg;

[0016] (2) Shred the chicken, oil it, cool it, shred mustard, oil it, cool it, shred the fungus;

[0017] (3) After the pot is heated, add salad oil, heat up to 180~200°C, add minced green onion, minced ginger, and chili powder and stir-fry, then add Pixian bean paste, salt, white sugar, tomato sauce, cooking wine, monosodium glutamate, and water , heated and stirred until boiling out of the pot, cooled naturally, and made into sauce;

[0018] (4) Mix chick...

Embodiment 2

[0021] A kind of preparation method of pickled mustard shredded pork, its steps are as follows:

[0022] (1) Prepare the raw materials of shredded pork with pickled mustard according to the following parts by weight: 60 kg of chicken, 15 kg of pickled mustard or pickled mustard, 15 kg of fungus, 10 kg of salad oil, 6 kg of Pixian bean paste, 5 kg of tomato sauce, and 3 kg of white sugar kg, 3 kg of salt, 1 kg of cooking wine, 0.6 kg of monosodium glutamate, 1 kg of chili powder, 0.4 kg of minced ginger, 0.4 kg of minced green onion, and 10 kg of water; steps (2) to (5) are the same as in Example 1.

Embodiment 3

[0024] A kind of preparation method of pickled pork shreds, its steps are as follows:

[0025] (1) Prepare the raw materials of shredded pork with pickled cabbage or shredded pork with pickled mustard according to the following parts by weight: 50 kg of chicken, 12 kg of pickled vegetables, 12 kg of fungus, 6 kg of salad oil, 6 kg of Pixian bean paste, 4 kg of tomato sauce, White sugar 2 kg, salt 3 kg, cooking wine 1 kg, monosodium glutamate 0.3 kg, chili powder 0.5 kg, ginger powder 0.1 kg, green onion powder 0.2 kg, water 8 kg;

[0026] (2) Shred the chicken, oil it, cool it, shred the pickled cabbage, oil it, cool it, and dry it at 90-100°C for 10-15 minutes;

[0027] Steps (3)-(5) are the same as in Example 1.

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PUM

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Abstract

The invention discloses a method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage, which includes steps of scalding main materials, such as shredded chicken, shredded salted vegetable in oil and water, then stir-frying sauce for the shredded chicken; filling in nitrogen for packaging and sealing for the shredded chicken, the salted vegetable or the Sichuan picked cabbage, the sauce and the like after the main materials and the sauce are cooled naturally; and finally obtaining the finished product via conditioning and multi-stage mild disinfection. Based on the dish of shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage, the traditional catering technique is organically combined with the food engineering technique, and the shredded chicken industrially produced contains no chemical additives or preservatives. By means of conditioning and multi-stage disinfection, loss of nutrition and flavor of the shredded chicken with salted vegetable is avoided, and the shredded chicken with salted vegetable is edible, convenient and sanitary. The shredded chicken with salted vegetable or the shredded chicken with Sichuan picked cabbage made by the method can be eaten after being heated.

Description

technical field [0001] The invention relates to a preparation method of ready-to-eat, fresh-keeping, delicious and nutritious shredded pork with pickled cabbage or shredded pork with pickled mustard. Background technique [0002] There are many dishes of shredded pork with pickled cabbage or shredded pork with pickled mustard, but the food is limited to fixed places such as restaurants and families, which brings great inconvenience to eaters. Chinese patent 200610054201 discloses a production process of canned pickled mustard meat, which includes frying mature shredded pork and pickled mustard after seasoning in a can container, vacuum sealing and sterilization. But this food canned taste is very strong, and mouthfeel is bad. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of pickled pork shreds or pickled mustard shreds, which is instant, convenient, authentic and nutritious. [0004] The technical scheme of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 刘正伟
Owner 河南省淇县永达食业有限公司
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