Making method and preservative method of braised chickens with Chinese chestnuts
A production method and technology of chestnut chicken, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of intolerance to storage, inconvenient to carry, etc., and achieve pure taste, good balance of flavor, and good shielding of bad odors Effect
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[0031] A preparation method of chestnut chicken, comprising the steps of:
[0032] (1) Weighing: Weigh 50kg of live chicken and cut into pieces;
[0033] (2) Frying: Fry the chicken nuggets in no less than 500kg of vegetable oil for 10-30 minutes until the chicken nuggets are golden in color and 0.5-0.6 times the weight of the initial chicken nuggets (ie 25-30kg) and then out of the oil pan , and dry for later use;
[0034] (3) Chestnut processing: select fresh chestnuts, remove mildew and deterioration, remove the shells, cook them in water, remove them, dry them, and set aside;
[0035] (4) Make the sauce:
[0036] 1) Weigh chestnut chicken sauce ingredients: shallot 1500g, glucose powder 800g, edible blending oil 8000g, rock sugar 1500g, white vinegar 400g, sucrose syrup 500g, caramel pigment 100g, black tempeh 8000g, Guilin Sitang fermented bean curd 12000g, traditional 7500g rice malt maltose, 1300g Haitian soy sauce, 700g salted green lemon, 2000g non-iodized salt, 80...
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