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Method for producing spicy chicken product

A processing method, the technology of spicy chicken, which is applied in the field of food processing, can solve the problems of high preservative content, many ingredients, and complex processes, and achieve the effects of stable product quality, soft and waxy meat, and simple processes

Inactive Publication Date: 2012-07-18
贵阳南瓜蔬蔬科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chicken chili products fried by traditional family crafts need to be prepared right now when cooking, which can produce better color, aroma and taste, so the shelf life is generally only a few days, and it will easily deteriorate after a long time, and the color and flavor will not be good. Good, so mass production or production as a dish is not yet possible
[0003] Chinese patent 98121896.2 discloses a "production method of spicy chicken". The processing time of dried chili is too long, and chili, ginger and garlic need to be made into powder, which is not easy to make at home, and the product is packaged without sterilization treatment. Too large, the product shelf life is not long
Patent Publication No. CN101843326A discloses a "spicy chicken seasoning and its preparation method". This method has many ingredients, but its production method is a kind of seasoning, which cannot be eaten as a daily dish
Patent Publication No. CN102188013A discloses "a method for making spicy chicken". This method uses a variety of Chinese herbal medicines and seasonings to cook and season. The disadvantage is that there are too many ingredients and the process is complicated, and it is not easy for ordinary families to make

Method used

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  • Method for producing spicy chicken product

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Experimental program
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Effect test

Embodiment 1

[0036] According to above-mentioned steps, the optimal condition of the weight ratio of raw material batching is: 500 parts of chicken with bones, 300 parts of rapeseed oil, 80 parts of dried peppers, 35 parts of cooking wine, 20 parts of ginger, 20 parts of garlic, 5 parts of refined salt, 5 parts of soy sauce, 2 parts of white sugar, 1 part of monosodium glutamate.

[0037] Set the main process parameters as follows:

[0038] (1) One selected broiler rooster, about 3 catties, the live chicken is slaughtered, dehaired, opened, cleaned, chopped into small pieces of 2cm to 4cm square, and marinated with ginger and cooking wine for 10 minutes;

[0039] (2) Fresh Zunyi dried red peppers, remove the stalks, wash, boil in boiling water for 5 minutes, then soak for 1 hour, add ginger and garlic, put them in the nest, mash them into a cake shape, and make Ciba peppers;

[0040] (3) Heat the rapeseed oil at 150°C and put it into the chicken for frying. When the chicken turns white, r...

Embodiment 2

[0045] According to the above steps, the optimal weight ratio of raw material ingredients is: 500 parts of chicken (chicken with bone), 300 parts of rapeseed oil, 80 parts of dried chili, 35 parts of cooking wine, 20 parts of ginger, 20 parts of garlic, 10 parts of refined salt, soy sauce 10 parts, white sugar 2 parts, monosodium glutamate 1 part.

[0026] e. Put it in a pressure cooker, add an appropriate amount of cold water, and add refined salt, soy sauce, white sugar, and garlic cloves to taste at the same time, cook in a pressure cooker until the water dries up to obtain a spicy chicken product;

Embodiment 3

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Abstract

A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of spicy chicken products. Background technique [0002] Spicy chicken is a popular delicacy. It is usually made of chicken as the main ingredient, and it is refined with various materials such as onion, dried chili, pepper, salt, pepper, and monosodium glutamate. It is nutritious and delicious. Although it is the same dish The most famous ones are the special green pepper chicken, Guizhou-style spicy chicken, Sichuan-style spicy chicken, etc. in Guizhou, Sichuan and other regions. Qingyan Ancient Town, Guizhou also has special homemade seasoning chicken and spicy horn products. Chicken Spicy Corner has less chicken and more peppers, mainly eats peppers, and the chicken acts as a seasoning; while spicy chicken has more chicken and less peppers, mainly eats chicken and peppers for seasoning. However, the chicken chili products fried by traditional ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 胡萍王电
Owner 贵阳南瓜蔬蔬科技有限公司
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