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Quick-frozen instant-heating griddle chicken and processing method thereof

A processing method and technology for dry pot chicken, which are applied in the fields of food science, food preservation, preservation of food ingredients as anti-microbials, etc., can solve the problem that the color, flavor and taste of the dishes cannot be well guaranteed, and the flavor of the dishes fluctuates and is stable. It is difficult to guarantee the stability and other problems, so as to achieve the effect of small ice crystal particles, short freezing time and long shelf life.

Pending Publication Date: 2022-01-18
四川丁点儿食品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Quick-frozen preservation (below -30°C): the product has a long shelf life, and the flavor changes to a certain extent. After thawing, the damage to the structure of the dish is small, but the variety of dishes is limited, and the process is cumbersome
[0008] Conventional cooking operations: the flavor of the dishes fluctuates greatly, and the stability is difficult to guarantee
[0009] It can be seen that the current preservation and storage methods for dishes cannot well guarantee the color, flavor and taste of the dishes. Therefore, it is urgent to find a dish processing method that can maintain the flavor, taste and nutritional value.

Method used

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  • Quick-frozen instant-heating griddle chicken and processing method thereof
  • Quick-frozen instant-heating griddle chicken and processing method thereof
  • Quick-frozen instant-heating griddle chicken and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Ingredients list:

[0068] Dry pot sauce seasoning 35g, dry pot fragrant seasoning 10g, chicken pieces 250g, lotus root strips 150g, lettuce strips 150g, green pepper pieces 20g, red pepper pieces 10g, dried chili knots 5g, minced garlic 5g, ginger 5g, dried green peppercorns 3g.

[0069] Cooking process:

[0070] 1. Marinate the chicken pieces in a 5g dry pot for 20 minutes.

[0071] 2. Blanch lotus root strips and lettuce strips in boiling water for 5 minutes.

[0072] 3. Heat the oil in a pan, when the oil temperature reaches 180°C, pour in the chicken and fry until golden brown, remove and drain for later use.

[0073] 4. Add 50g of oil, heat to 140°C, add ginger, garlic, Chinese prickly ash, and dried chili to fry until fragrant, add chicken, lotus root strips, lettuce strips and chili pieces, fry until cooked, add dry pan sauce seasoning and sauté until fragrant, then add 5g dry pan and fry until fragrant evenly.

[0074] 5. Take the pot out of the pan, add c...

Embodiment 2

[0079] Ingredients list: adjust the dry pot sauce seasoning to 30g, and the rest of the ingredients are the same as in Example 1.

[0080] Cooking process is identical with embodiment 1.

[0081] The quick-freezing process is the same as in Example 1.

Embodiment 3

[0083] List of ingredients: adjust the dry pot flavoring seasoning to 5g, and the rest of the ingredients are the same as in Example 1.

[0084] Cooking process:

[0085] 1. Blanch lotus root strips and lettuce strips in boiling water for 5 minutes.

[0086] 2. Heat the oil in a pan, when the oil temperature reaches 180°C, pour in the chicken and fry until golden brown, remove and drain for later use.

[0087] 3. Add 50g oil, heat to 140°C, add ginger, garlic, Chinese prickly ash, dried chili and sauté until fragrant, add chicken, lotus root strips, lettuce strips and chili pieces, fry until cooked, add dry pot sauce seasoning and sauté until fragrant, add dry pot fragrant seasoning and stir fry evenly.

[0088] 4. Take the pot out of the pan, add chopped green onion, and sprinkle with sesame seeds.

[0089] The quick-freezing process is the same as in Example 1.

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Abstract

The invention discloses quick-frozen instant-heating griddle chicken and a processing method thereof. On the premise of sanitation and safety, standardized griddle sauce seasonings and griddle fragrant seasonings are used for cooking with food materials according to a standard cooking application scheme to form a griddle chicken dish, then a liquid nitrogen quick-freezing technology (below 100 DEG C) is adopted for rapid freshness locking, and after quick freezing is finished, the griddle chicken dish is immediately vacuumized and packaged, and stored in a freezer to prepare the quick-freezing instant-heating griddle chicken. The dish produced by the technology is stable in flavor with no fluctuation and extremely long in shelf life, the freezing time is extremely short, the ice crystal particles are small, the flavor is almost unchanged, the damage degree of the tissue form of the unfrozen dish is extremely small, the selection of dish varieties is not limited, and the process is relatively simple and rapid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen instant-heating dry pot chicken and a processing method thereof. Background technique [0002] At present, foods that are ready to eat when hot are mainly served by fast food chain catering enterprises. Dry pot chicken is one of the representative dishes of Sichuan cuisine. It has a long history and wide popularity. Presenting dry pot chicken dishes in the form of instant food has a huge market scene, but what needs to be solved is the stability and fluctuation of the flavor of the dishes. The problem of large and short storage time. [0003] At present, there are a variety of dry pot sauce seasoning and cooking package products on the market, but the process of forming dishes is mostly cooked by chefs based on their own experience; and the commonly used fresh-keeping technology for instant food is refrigeration (0-4°C) ), micro-frozen preservation (-2-4°...

Claims

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Application Information

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IPC IPC(8): A23L3/375A23L13/50
CPCA23L3/375A23L13/50A23V2002/00A23V2200/10A23V2250/124
Inventor 任康曹凯
Owner 四川丁点儿食品开发股份有限公司
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