Production and processing method of tea oil spicy chicken

Abstract

The invention discloses a production and processing method of tea oil spicy chicken, which comprises the following steps: selecting materials, taking materials, adding auxiliary materials, removing moisture, frying, braising and pressing, and packaging to obtain the spicy chicken, the process is simple, the auxiliary materials are few, the cost is low, the spicy chicken is easy to make at home, and the production can be realized on a large scale.The product of the invention adopts farm raised chicks and locally made Ciba pepper as raw materials, water is locked through stir-frying, and the bright red color of the chilies is obtained through stir-frying; the chicken is boiled in a pressure cooker for a short time, so that the delicate flavor and spicy taste of the chicken are better fused, the chicken is soft and glutinous, and the nutrient substances of the chicken are effectively maintained; and by adopting a vacuum packaging and high-pressure sterilization process, the spicy chicken can be produced on a large scale, and the product is stable in quality, long in quality guarantee period and convenient to eat.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a production and processing method of camellia oil spicy chicken. Background technique [0002] Spicy chicken is a popular delicacy. It is usually made of chicken as the main ingredient, and it is refined with various materials such as onion, dried chili, pepper, salt, pepper, and monosodium glutamate. It is nutritious and delicious. Although it is the same dish The most famous ones are the special green pepper chicken, Guizhou-style spicy chicken, Sichuan-style spicy chicken, etc. in Guizhou, Sichuan and other regions. Qingyan Ancient Town, Guizhou also has special homemade seasoning chicken and spicy horn products. Chicken Spicy Corner has less chicken and more peppers, mainly eats peppers, and the chicken acts as a seasoning; while spicy chicken has more chicken and less peppers, mainly eats chicken and peppers for seasoning. However, the chicken chili products fried by tradit...

AI Technical Summary

Problems solved by technology

However, the chicken chili products fried by traditional family crafts need to be prepared right now when cooking, which can produce better color, aroma and taste, so the shelf life is generally only a few days, and it will easily deteriorate after a long time, and the color and flavor will not be good. Good, so mass production or production as a dish is not yet possible

[0003] Chinese patent 98121896.2 discloses a "production method of spicy chicken". The processing time of dried chili is too long, and chili, ginger and garlic need to be made into powder, which is not easy to make at home, and the product is packaged without sterilization treatment. Too large, the product shelf life is not long

Patent Publication No. CN101843326A discloses a "spicy chicken seasoning and its preparation method". This method has many ingredients, but its production method is a kind of seasoning, which cannot be eaten as a daily dish

Patent Publication No. CN102188013A discloses "a method for making spicy chicken". This method uses a variety of Chinese herbal medicines and seasonings to cook and season. The disadvantage is that there are too many ingredients and the process is complicated, and it is not easy for ordinary families to make