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Making method of curried chicken

A technology of curry and curry paste, applied in food preparation, application, food science, etc., can solve the problems of moisture and taste loss in dishes

Inactive Publication Date: 2015-12-09
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taste: This dish is mainly salty and fresh, slightly sweet and spicy, and has a strong curry flavor. In the existing food industrial production field, it is necessary to transport the food in a cold chain. The existing method is to make the curry chicken and use it Vacuum cooler cooling, so the food moisture and flavor loss is more serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The preparation method of curry chicken, comprises the following steps:

[0018] (1) Weigh the ingredients by weight: 10 parts of chicken nuggets, 2 parts of curry sauce, 0.5 parts of black pepper, 0.2 parts of lemongrass, 0.2 parts of lemon juice, 5 parts of potatoes, 5 parts of carrots, 2 parts of shallots, onions 2 copies;

[0019] (2) Wash the chicken pieces weighed in step 1, cut into 2.5*2.5cm diced chicken, keep the room temperature below 10°C, knead with black pepper, lemongrass, lemon juice and starch, marinate for half an hour, refrigerated for later use;

[0020] (3) Onions and shallots, washed and peeled, cut into 1*1cm cubes;

[0021] (4) Cut carrots and potatoes into 2*2cm pieces;

[0022] (5) Put the potatoes, carrots, and chicken into the oil at 180°C, fry for 25 seconds, and push them into the refrigerator to quickly cool down to below 20°C;

[0023] (6) Stir-fry juice: Pour oil into the pot, stir-fry onions and shallots, pour in water and curry sau...

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PUM

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Abstract

The invention relates to a making method of curried chicken. 10 Parts of chicken pieces, 2 parts of a curry sauce, 0.5 parts of black pepper, 0.2 parts of lemongrass, 0.2 parts of a lemon juice, 5 parts of potato, 5 parts of carrot, 2 parts of shallot and 2 parts of onion are organically combined and complement each other to make the curried chicken. A vacuum cooling technology is adopted in the method to rapidly cool goods, maintain the integrity of taste and realize no loss of the taste or water. The method is characterized in that potato, carrot and chicken are processed, taste juices are respectively processed, and vacuum cooler cooling is carried out to effectively prevent water and taste loss of dishes.

Description

technical field [0001] The invention relates to the field of food industrial production, in particular to a method for preparing chicken curry. Background technique [0002] Chicken curry is one of the hot dishes. It uses potatoes as the main ingredient. The cooking technique of curry chicken is mainly roasted, and the taste belongs to curry. Taste: This dish is mainly salty and fresh, slightly sweet and spicy, and has a strong curry flavor. In the existing food industrial production field, it is necessary to transport the food in a cold chain. The existing method is to make the curry chicken and use it The vacuum cooler is used for cooling, so the moisture and taste of the dishes will be lost more seriously. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a method for preparing curry chicken that prevents the loss of moisture and taste of dishes. [0004] The pres...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/214A23L1/29A23L13/50A23L13/40A23L13/70A23L19/10A23L33/00
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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