Pre-conditioned roast chicken with tender bamboo shoots and preparation method thereof
A technology for pre-conditioning and roasting chicken, which is applied in the field of food processing, can solve the problems of different formulations of raw and auxiliary materials, uneven taste, and short shelf life of products during processing, and achieves the effects of rich taste, less rancidity, and extended shelf life.
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Embodiment 1
[0070] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:
[0071] (1) Pretreatment: select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and pre-cook in low-temperature vacuum at a pressure of 90kPa, a temperature of 60°C, and a time of 20 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 100°C water for 10 seconds, drain and set aside;
[0072] (2) Tumbling and pickling: Mix the dried hawthorn and purified water in a ratio of 1:3 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 0°C, the vacuum degree is 0.04MPa, the speed is 7r / min, the time is 30min, and then it is left to marinate for 60min, and the marinated chicken is ready for use;
[0073] (3) Frying: Take marinated chicken, ...
Embodiment 2
[0076] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:
[0077] (1) Pretreatment: Select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and carry out low-temperature vacuum precooking at a pressure of 100kPa, a temperature of 50°C, and a time of 10 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 90°C water for 15 seconds, drain and set aside;
[0078] (2) Tumbling and marinating: Mix the dried hawthorn with purified water at a ratio of 1:5 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 5°C, the vacuum degree is -0.08MPa, the speed is 3r / min, the time is 50min, and then it is left to marinate for 60min to obtain the marinated chicken for later use;
[0079] (3) Frying: Take mari...
Embodiment 3
[0082] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:
[0083] (1) Pretreatment: Select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and pre-cook it in a low-temperature vacuum at a pressure of 95kPa, a temperature of 55°C, and a time of 15 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 95°C water for 13 seconds, drain and set aside;
[0084] (2) Tumbling and marinating: Mix the dried hawthorn and purified water in a ratio of 1:4 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 3°C, the vacuum degree is 0.01MPa, the speed is 5r / min, the time is 45min, and then it is left to marinate for 60min to obtain the marinated chicken for later use;
[0085] (3) Frying: Take marinated c...
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