CN101473920A - Chicken in large dish and method for processing the same - Google Patents
Chicken in large dish and method for processing the same Download PDFInfo
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- CN101473920A CN101473920A CNA2009103003763A CN200910300376A CN101473920A CN 101473920 A CN101473920 A CN 101473920A CN A2009103003763 A CNA2009103003763 A CN A2009103003763A CN 200910300376 A CN200910300376 A CN 200910300376A CN 101473920 A CN101473920 A CN 101473920A
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Abstract
The invention relates to a big dish in chicken and a processing method thereof. The big dish in chicken comprises the following raw material by weight percentage: 2-3% of hot pepper, 0.5-0.8% of aniseed, 0.4-0.6% of fructus tsaoko, 8-10% of edible oil, 1-1.5% of garlic, 0.3-0.5% of pepper, 1.0-1.2% of bruised ginger, 0.4-0.6% of monosodium glutamate, 4-6% of edible salt, 2-2.5% of white sugar and the balance of chicken. The processing method for the big dish in chicken is simple and technologically, the chicken is semi-fried and semi-steamed; the chicken is fried for 10-12 minutes at high temperature and is sterilized by steam for 30-40 minutes after being vacuumized, so as to form the finished product. In the traditional processing method, the chicken is fried for 30-35 minutes at high temperature, so that the nutrition is lost due to long processing time at high temperature; the processing time of the method in the invention is short, so that a large quantity of nutrition is preserved, the chicken tastes fragrant and refreshing and moderately spicy, and the chicken is convenient for storing and carrying.
Description
One, technical field
The present invention relates to the technical field of food and processing method thereof, is a kind of chicken in large dish and processing method thereof.
Two, background technology
The chicken in large dish of selling on the present market, all be that fried sugar on the chicken nugget is added some condiment and vegetables stewed slowly forming braised in soy sauce, because the time of frying at high temperature is longer, generally at 30 minutes to 35 minutes, therefore cause nutrition leak more, thereby cause nutritive loss, nutritive value lower, and be not easy to carry, store and eat.
Three, summary of the invention
The invention provides a kind of chicken in large dish and processing method thereof, overcome the more defective of above-mentioned prior art nutrition leak.
One of technical scheme of the present invention realizes by following measure: a kind of chicken in large dish, its percentage by the raw material gross weight consists of: capsicum 2% to 3%, aniseed 0.5% to 0.8%, tsaoko 0.4% to 0.6%, edible oil 8% to 10%, garlic 1% to 1.5%, Chinese prickly ash 0.3% to 0.5%, bruised ginger 1.0% to 1.2%, monosodium glutamate 0.4% to 0.6%, edible salt 4% to 6%, white sugar 2% to 2.5%, the chicken, killed or stripped feather off of surplus.
Be further optimization or improvement below to one of described technical scheme of foregoing invention:
The chicken, killed or stripped feather off of above-mentioned requirement is divided into bulk and add the bruised ginger and the edible salt of aequum and mix evenly after pickled 2 hours, in curing process, mix secondary, obtain the chicken base.
Two of technical scheme of the present invention realizes by following measure: the edible oil that adds requirement in pot, when oily temperature rise to 180 during degree centigrade to 190 degrees centigrade, the white sugar sugar that in pot, adds requirement earlier, secondly carry out frying after 10 minutes to 12 minutes in the chicken base adding pot with requirement, garlic with aequum, Chinese prickly ash, monosodium glutamate, aniseed, capsicum, tsaoko add in the pot and with the chicken base again frying obtained semi-finished product in 2 minutes to 3 minutes, at last semi-finished product are packed vacuum seal and cool to 35 degrees centigrade with cold water fast after 30 minutes, just make the chicken in large dish finished product with 115 degrees centigrade of wet sterilizations to 120 Celsius temperatures.
Chicken in large dish processing method of the present invention is simple, first fries half steaming in technology, only frying at high temperature is after 10 minutes to 12 minutes, finished product was made in 30 minutes to 40 minutes with wet sterilization in vacuum-packed again back, and traditional diamond-making technique chicken base frying at high temperature 30 to 35 minutes, because of long processing time at high temperature causes nutritional labeling loss, and process time of the present invention is short, kept a large amount of nutrition, and mouthfeel delicate fragrance, peppery degree are moderate, are convenient to storage and carry.
Five, the specific embodiment
The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Embodiment 1: this chicken in large dish consists of by weight percentage: a kind of chicken in large dish, its percentage by the raw material gross weight consists of: capsicum 2% to 3%, aniseed 0.5% to 0.8%, tsaoko 0.4% to 0.6%, edible oil 8% to 10%, garlic 1% to 1.5%, Chinese prickly ash 0.3% to 0.5%, bruised ginger 1.0% to 1.2%, monosodium glutamate 0.4% to 0.6%, edible salt 4% to 6%, white sugar 2% to 2.5%, the chicken, killed or stripped feather off of surplus.
Embodiment 2: above-mentioned chicken in large dish is processed as follows: earlier the chicken, killed or stripped feather off of requirement is divided into bulk and add the bruised ginger and the edible salt of aequum and mix evenly after pickled 2 hours, in curing process, mix secondary, obtain the chicken base.The edible oil that in pot, adds requirement, when oily temperature rise to 180 during degree centigrade to 190 degrees centigrade, the white sugar sugar that in pot, adds requirement earlier, secondly carry out frying after 10 minutes to 12 minutes in the chicken base adding pot with requirement, garlic with aequum, Chinese prickly ash, monosodium glutamate, aniseed, capsicum, tsaoko add in the pot and with the chicken base again frying obtained semi-finished product in 2 minutes to 3 minutes, at last semi-finished product are packed vacuum seal and cool to 35 degrees centigrade with cold water fast after 30 minutes, just make the chicken in large dish finished product with 115 degrees centigrade of wet sterilizations to 120 Celsius temperatures.
Above-mentioned gained chicken in large dish is convenient to storage and is carried, and when needs were edible: chicken in large dish of the present invention can be opened bag together with the inner bag heating after 3 minutes to 5 minutes edible.
Above technical characterictic has constituted embodiments of the invention, and it has stronger adaptability and best implementation result, can increase and decrease non-essential technical characterictic according to actual needs, satisfies the demand of different situations.
Claims (3)
- [claim 1] 1, a kind of chicken in large dish, it is characterized in that consisting of: capsicum 2% to 3%, aniseed 0.5% to 0.8%, tsaoko 0.4% to 0.6% by the percentage of raw material gross weight, edible oil 8% to 10%, garlic 1% to 1.5%, Chinese prickly ash 0.3% to 0.5%, bruised ginger 1.0% to 1.2%, monosodium glutamate 0.4% to 0.6%, edible salt 4% to 6%, white sugar 2% to 2.5%, the chicken, killed or stripped feather off of surplus.
- [claim 2] 2, chicken in large dish according to claim 1, it is characterized in that chicken, killed or stripped feather off with requirement be divided into bulk and add the bruised ginger and the edible salt of aequum and mix evenly after pickled 2 hours, in curing process, mix secondary, obtain the chicken base.
- [claim 3] 3, a kind of chicken in large dish processing method according to claim 2, it is characterized in that being undertaken: the edible oil that in pot, adds requirement by following step, when oily temperature rise to 180 during degree centigrade to 190 degrees centigrade, the white sugar sugar that in pot, adds requirement earlier, secondly carry out frying after 10 minutes to 12 minutes in the chicken base adding pot with requirement, garlic with aequum, Chinese prickly ash, monosodium glutamate, aniseed, capsicum, tsaoko add in the pot and with the chicken base again frying obtained semi-finished product in 2 minutes to 3 minutes, at last semi-finished product are packed vacuum seal and cool to 35 degrees centigrade with cold water fast after 30 minutes, just make the chicken in large dish finished product with 115 degrees centigrade of wet sterilizations to 120 Celsius temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009103003763A CN101473920A (en) | 2009-02-10 | 2009-02-10 | Chicken in large dish and method for processing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009103003763A CN101473920A (en) | 2009-02-10 | 2009-02-10 | Chicken in large dish and method for processing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101473920A true CN101473920A (en) | 2009-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009103003763A Pending CN101473920A (en) | 2009-02-10 | 2009-02-10 | Chicken in large dish and method for processing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101473920A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156206A (en) * | 2013-04-09 | 2013-06-19 | 郭玉喜 | Health-care stir-fried chicken |
| CN104997054A (en) * | 2015-08-10 | 2015-10-28 | 李士林 | Treatment method of chicken nuggets for Xinjiang market chicken and method for making Xinjiang market chicken by using treatment method |
| CN110200224A (en) * | 2019-06-26 | 2019-09-06 | 李士林 | A kind of processing method of deep bid chicken nugget and method using chicken nugget production chicken in large dish |
-
2009
- 2009-02-10 CN CNA2009103003763A patent/CN101473920A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156206A (en) * | 2013-04-09 | 2013-06-19 | 郭玉喜 | Health-care stir-fried chicken |
| CN104997054A (en) * | 2015-08-10 | 2015-10-28 | 李士林 | Treatment method of chicken nuggets for Xinjiang market chicken and method for making Xinjiang market chicken by using treatment method |
| CN110200224A (en) * | 2019-06-26 | 2019-09-06 | 李士林 | A kind of processing method of deep bid chicken nugget and method using chicken nugget production chicken in large dish |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090708 |