Bamboo chicken product and preparation method thereof

A chicken and product technology, applied in the field of bamboo chicken products and their preparation, can solve the problems of damage to the nutritional components of bamboo chicken, poor taste, short shelf life and the like, and achieve the effects of long shelf life, good taste and crispy skin.

Inactive Publication Date: 2017-09-26
朱天杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional eating method of bamboo chicken is either to make soup or stir-fry. Although the taste is good and the nutritional value is high, it is not suitable for sale as packaged goods, and the shelf life is short; It is suitable for packaging and selling, but the nutrients in the bamboo chicken will be destroyed by high temperature, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A bamboo chicken product is made from the following raw materials in parts by weight: 50-65 parts of bamboo chicken, 3-8 parts of ginger, 8-13 parts of starch, 2-6 parts of sweet potato powder, 1-3 parts of pepper powder, and table salt 3-6 parts, 5-8 parts of tomato sauce, 2-5 parts of hawthorn powder, 3-9 parts of onion sauce, 5-9 parts of cooking wine.

[0018] A preparation method of bamboo chicken products, comprising the following steps:

[0019] (1) Raw material processing: Wash the bamboo chicken to remove blood streaks and cut it into meat pieces with a length of 5-8cm and a width of 1-1.5cm for later use, and finely chop the ginger into powder for later use;

[0020] (2) Pickling: take the following parts by weight: 60 parts of bamboo chicken, 5 parts of ginger, 12 parts of starch, 5 parts of sweet potato powder, 2 parts of pepper powder, 5 parts of table salt, 6 parts of tomato sauce, 3 parts of hawthorn powder, 7 parts of onion sauce and 8 parts of cooking ...

Embodiment 2

[0025] A preparation method of bamboo chicken products, comprising the following steps:

[0026] (1) Raw material processing: Wash the bamboo chicken to remove blood streaks and cut it into meat pieces with a length of 5-8cm and a width of 1-1.5cm for later use, and finely chop the ginger into powder for later use;

[0027] (2) Pickling: take the following parts by weight: 63 parts of bamboo chicken, 7 parts of ginger, 9 parts of starch, 6 parts of sweet potato powder, 3 parts of pepper powder, 3 parts of table salt, 7 parts of tomato sauce, 5 parts of hawthorn powder, 8 parts of onion sauce and 6 parts of cooking wine are used for later use; the seasoning is prepared by mixing the minced ginger, pepper powder and table salt evenly, and then spread the seasoning evenly on the surface of the bamboo chicken and marinate for 50 minutes;

[0028] (3) Steaming: Put the marinated bamboo chicken into a steamer and steam it, and at the same time mix the onion sauce, tomato sauce and c...

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PUM

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Abstract

The invention relates to the technical field of food processing, and specifically relates to a bamboo chicken product and a preparation method thereof. The bamboo chicken product is prepared through the following raw materials in parts by weight: 50-65 parts of bamboo chicken, 3-8 parts of fresh ginger, 8-13 parts of starch, 2-6 parts of sweet potato starch, 1-3 parts of pepper powder, 3-6 parts of edible salt, 5-8 parts of tomato sauce, 2-5 parts of hawthorn powder, 3-9 parts of onion sauce, and 5-9 parts of cooking wine. The preparation method of the bamboo chicken product comprises the following steps: processing the raw materials; curing; steaming; coating with starch; frying; packing. According to the preparation method, the cured bamboo chicken is sequentially steamed, coated with sauce, coated with starch, and fried, so that a hard shell is formed on the outer surface of the bamboo chicken, and the produced product is good in state, crispy in the coating, soft and succulent in inside, and long in expiration date; in addition, the nutritional components of the bamboo chicken can be prevented from being damaged by high-temperature oil, so that the bamboo chicken is high in nutritional value, and can be massively sold as packaged goods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bamboo chicken product and a preparation method thereof. Background technique [0002] Bamboo chicken is also known as "mud slippery", "bamboo partridge" or "flat pot". It belongs to Galliformes, Phasianidae. This bird is brightly colored. It is a unique ornamental bird in China and is a common species in the south. Good nutrition Bamboo chicken has thin bones and thick meat, tender and delicious meat, rich in nutrition. The protein content of chicken is 30.1%, which is 6.8% higher than that of partridge and quail, and 10.6% higher than that of broiler chicken. The fat content is 3.6%; 4.1% lower than that of guinea fowl and 4.2% lower than that of broiler chicken. It also contains 18 kinds of amino acids and 64% unsaturated fatty acids necessary for the human body. It has the nutritional characteristics of high protein, low fat and low cholesterol. Traditional C...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L5/10A23P20/10
CPCA23L13/55A23L5/11A23L5/13A23L13/428A23L13/57A23P20/10
Inventor 朱天杰
Owner 朱天杰
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