Preparation method of instant mushroom chicken
A production method and technology of shiitake mushrooms, which are applied in the field of food processing, can solve the problems of improper aroma, affecting the taste of dry pot chicken nuggets, etc.
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Embodiment 1
[0020] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:
[0021] (1) Pre-cool the chicken legs to -2-5°C, cut into chicken pieces; soak the shiitake mushroom slices for 4 hours, then blanch them in 90°C water for 3-5 minutes, then dehydrate and cool; soak the onions in water for 20 minutes, slice them at 90°C Blanch in hot water for 20s, then dehydrate to get onion slices;
[0022] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 15 minutes, and statically marinate at 0-5°C for 2 hours; the tumbling liquid includes the following raw materials in parts by weight: 10 water, 0.5 salt, White sugar 1.0, dark soy sauce 0.3, thick soy sauce 0.5, Huadiao wine 0.2, compound phosphate M21 0.1, compound phosphate M22 0.1, white pepper powder 0.05, angelica powder 0.02, water-soluble garlic powder 0.03, water-soluble ginger powder 0.03 , water-soluble five-spice powder 0.05, water-soluble spicy powd...
Embodiment 2
[0029] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:
[0030] (1) Pre-cool the chicken legs to -2-5°C, cut into chicken pieces; soak the shiitake mushroom slices for 6 hours, then blanch them in 95°C water for 5 minutes, then dehydrate and cool them; soak the onions in water for 25 minutes, slice them in 95°C water Blanch for 15s, then dehydrate to get onion slices;
[0031] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 18 minutes, and statically marinating at 0-5°C for 2.5 hours; the tumbling liquid includes the following raw materials in parts by weight: water 13, salt 0.8, White sugar 1.2, dark soy sauce 0.4, thick soy sauce 0.6, Huadiao wine 0.3, compound phosphate M210.2, compound phosphate M22 0.2, white pepper powder 0.06, angelica powder 0.04, water-soluble garlic powder 0.04, water-soluble ginger powder 0.04, water-soluble five-spice powder 0.06, water-soluble spicy powder...
Embodiment 3
[0038] The preparation method of the chicken with shiitake mushrooms of the present embodiment is as follows:
[0039] (1) Pre-cool chicken legs to -2-5°C, cut into chicken pieces; soak mushroom slices for 8 hours, blanch in 95°C water for 5 minutes, then dehydrate and cool; soak onions in water for 30 minutes, slice them in 95°C water Blanch for 10 seconds, then dehydrate to get onion slices;
[0040] (2) Add tumbling liquid to the chicken pieces in step (2), tumbling at low speed for 20 minutes, and statically marinate at 0-5°C for 3 hours; the tumbling liquid includes the following raw materials in parts by weight: water 15, salt 1.0, White sugar 1.5, dark soy sauce 0.5, thick soy sauce 0.8, Huadiao wine 0.5, compound phosphate M21 0.3, compound phosphate M22 0.3, white pepper powder 0.08, angelica powder 0.05, water-soluble garlic powder 0.05, water-soluble ginger powder 0.05 , water-soluble five-spice powder 0.08, water-soluble spicy powder 0.04, onion powder 0.04, ethyl...
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