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Preserved vegetable spicy chicken and preparation method thereof

A technology of spicy chicken and pickled mustard, applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of difficult spicy chicken taste and nutritional value, uneven nutritional structure of spicy chicken, poor taste of spicy chicken, etc. , to achieve the effects of reasonable taste and nutritional content, increased appetite, and improved taste and oil

Inactive Publication Date: 2015-11-18
GUIZHOU KAILIN GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing technology of spicy chicken is difficult to ensure the mouthfeel and nutritional value of spicy chicken, which leads to uneven nutritional structure of spicy chicken products, which makes the taste of people poor when eating spicy chicken
And, in the prior art, do not find to have the technical literature that pickled mustard is used as spicy chicken processing raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of pickled mustard spicy chicken, its raw material composition by weight is 13kg of mustard mustard, 5kg of seaweed, 1kg of fennel, 0.5kg of star anise, 4kg of chicken, 0.9kg of glutinous rice cake pepper, 0.01kg of Chinese prickly ash, 0.4kg of garlic, 0.3kg of ginger, 0.03kg of salt, Doubanjiang 0.3kg, rock sugar 0.01kg, chicken essence 0.003kg, vegetable oil 1kg, cooking wine 0.03kg, pepper noodles 0.009kg.

[0026] Described glutinous rice cake chili, its raw material composition is seaweed 0.03kg, capsicum 13kg, ginger 1kg, salt 0.1kg by weight.

[0027] The glutinous rice cake chili is prepared by mixing the chili pepper with seaweed, placing it in a masher and mashing it for 10 minutes, then adding ginger and salt to it, and then continuing mashing until it becomes cake-like, which can be obtained Ciba chili.

[0028] The chicken is a chicken that has been fed from a young chicken to more than 4 months.

[0029] The garlic described is garlic without dry...

Embodiment 2

[0036] A kind of pickled mustard spicy chicken, its raw material composition by weight is 15kg of mustard mustard, 8kg of seaweed, 3kg of fennel, 0.9kg of star anise, 6kg of chicken, 1.1kg of glutinous rice cake pepper, 0.03kg of Chinese prickly ash, 0.6kg of garlic, 0.5kg of ginger, 0.05kg of salt, Doubanjiang 0.5kg, rock sugar 0.03kg, chicken essence 0.005kg, vegetable oil 3kg, cooking wine 0.05kg, pepper noodles 0.011kg.

[0037]Described glutinous rice cake chili, its raw material composition is seaweed 0.07kg, capsicum 17kg, ginger 3kg, salt 0.3kg by weight.

[0038] The preparation method of the glutinous glutinous rice cake pepper is as follows: after mixing the pepper and seaweed, placing it in a masher and mashing it for 20 minutes, then adding ginger and salt to it, and then continuing to mash it until it becomes cake-like, which can be obtained Ciba chili.

[0039] The chicken is a chicken that has been fed from a young chicken to more than 4 months.

[0040] The ...

Embodiment 3

[0047] A kind of mustard spicy chicken, its raw material composition by weight is 14kg of mustard, 7kg of seaweed, 2kg of fennel, 0.6kg of star anise, 5kg of chicken, 1kg of glutinous rice cake pepper, 0.02kg of Chinese prickly ash, 0.5kg of garlic, 0.4kg of ginger, 0.04kg of salt, watercress Sauce 0.4kg, rock sugar 0.02kg, chicken essence 0.004kg, vegetable oil 2kg, cooking wine 0.04kg, pepper noodles 0.01kg.

[0048] Described glutinous rice cake chili, its raw material composition is seaweed 0.05kg, capsicum 15kg, ginger 2kg, salt 0.2kg by weight.

[0049] The glutinous rice cake chili is prepared by mixing the chili pepper with seaweed, placing it in a masher and mashing it for 15 minutes, then adding ginger and salt to it, and then continuing mashing until it becomes cake-like, which can be obtained Ciba chili.

[0050] The chicken is a chicken that has been fed from a young chicken to more than 4 months.

[0051] The garlic described is garlic without dry heads, black ...

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Abstract

The invention relates to the technical field of spicy chicken manufacturing, and especially relates to a preserved vegetable spicy chicken and a preparation method thereof. The preserved vegetable can be taken as a raw material and added into the spicy chicken so as to greatly improve the taste and flavor of the spicy chicken. Fennel, anise, and algae are added into the chicken when the chicken is boiled in a pressure cooker so as to greatly improve the chicken taste and reduce the grease, and at the same time, the nutritional value of the spicy chicken is increased.

Description

technical field [0001] The invention relates to the technical field of making spicy chicken, in particular to spicy chicken with pickled vegetables and a preparation method thereof. Background technique [0002] Pickled mustard is a kind of semi-dry non-fermented pickle. It is pickled with mustard greens as the raw material. It is one of the famous special products in China, together with French pickled cucumber and German sweet and sour cabbage, it is also known as the world's three famous pickles. It was first seen in Fuling, Sichuan, China (now Fuling, Chongqing) in 1898, and it was called "Fuling mustard". Because the water in the vegetable needs to be squeezed out by pressing during processing, it is called "pickled mustard". It is crisp and tender in texture, delicious in flavor, rich in nutrition, has a special flavor, has a special sour and salty taste, crisp and refreshing, and is rich in protein, carotene, dietary fiber, minerals, etc. necessary for the human body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/218A23L13/50A23L13/40A23L13/70A23L19/20
CPCA23V2002/00A23V2250/202A23V2250/21
Inventor 刘沙杨进唐伟谭正松李明中李阳松高光德
Owner GUIZHOU KAILIN GRP CO LTD
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