CN102188013B - Manufacturing method of spicy chicken - Google Patents

Manufacturing method of spicy chicken Download PDF

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Publication number
CN102188013B
CN102188013B CN2010101198488A CN201010119848A CN102188013B CN 102188013 B CN102188013 B CN 102188013B CN 2010101198488 A CN2010101198488 A CN 2010101198488A CN 201010119848 A CN201010119848 A CN 201010119848A CN 102188013 B CN102188013 B CN 102188013B
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China
Prior art keywords
chicken
herbal medicine
chinese herbal
water
chili
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CN2010101198488A
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Chinese (zh)
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CN102188013A (en
Inventor
刘春河
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刘春河
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Priority to CN2010101198488A priority Critical patent/CN102188013B/en
Publication of CN102188013A publication Critical patent/CN102188013A/en
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Publication of CN102188013B publication Critical patent/CN102188013B/en

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Abstract

The invention provides a manufacturing method of spicy chicken. The spicy chicken is stir-fried from decocted Chinese herbal medicine liquor and seasonings, so as to greatly enhance the nutrition, remove fishy smell and increase the weight. The spicy chicken is subjected to vacuum packaging twice, so that the spicy chicken is safe and stable and can be conveniently stored for a long time. Under the action of high temperature, the content of capsaicin is reduced, and the content of vitamins is increased, so that people have a pleasant mouthfeel, thereby accelerating the secretion of saliva and promoting the appetite. Trace amounts of saccharides, amino acids and colloid in chicken meat generate Maillard reaction at high temperature, and generate unique fragrance and nutritive ingredients such as collagen and the like. The vacuum-preserved spicy chicken has a unique spicy taste and rich nutritional and nourishing values, thereby being a good health-care product for hematopoiesis and deficiency treatment for human bodies.

Description

A kind of preparation method of deep fried chicken cube with chili
Technical field
The present invention relates to a kind of preparation method of copying chicken processed, relate in particular to a kind of preparation method of deep fried chicken cube with chili.
Background technology
The vacuum freshness retaining deep fried chicken cube with chili is one of the favorite delicious meat products of people and dish that goes with wine of often eating, the preparation method of present vacuum freshness retaining deep fried chicken cube with chili is roasting by spray basically, give and boiling or excessively oily, the steps such as the system of copying is fresh-keeping form, in preservation process, need special technique, the local flavor of guarantee product and safety and sanitation, in copying process processed, need to add the flavouring batching of various Chinese herbal medicine boiling feed liquids, to regulate taste and the nutrition of main body, but some makes the dish product of spatchcock chicken, the taste of tasting is poor, be of low nutritive value, quality does not ensure, can not store, and does not satisfy social demand.
Summary of the invention
It is good to the purpose of this invention is to provide a kind of mouthfeel, is of high nutritive value the preparation method of a kind of deep fried chicken cube with chili of product safety health.To achieve these goals, the technical scheme taked of the present invention is to include following steps:
(1) all clear thorax chicken more than a year that will grow, spray is roasting rapidly the chicken body with flame gun, makes its surface disinfection go batting, and chicken body surface skin is shunk rapidly, so that piecemeal does not connect cutter.
(2) will spray chicken body after roasting, even piecemeal after cleaning gives with boiling water and to boil time 10-30 minute, or it is for subsequent use to cross oil time 5-25 minute with edible oil.
(3) with the chilli piecewise uniform, go its benevolence for subsequent use.
(4) Chinese herbal medicine after will be comprehensive adds poach, and to make feed liquid for subsequent use, and the boiling time is 30-60 minute.
(5) raw material flavouring for subsequent use is copied system, copied time 20-35 processed minute, the cold of then its product being dried in the air under aseptic condition.
(6) the cool product that will dry in the air carries out twice packing of vacuum, for the first time vacuum packaging is certain resistance to be arranged when stabbing freshness protection package under the chicken nugget with spur and the setting carried out is packed, carrying out the second time vacuum-packed, freshness protection package is not sustained damage and better fresh-keeping.
(7) carry out high temperature sterilization at 119 ℃-126 ℃ after twice packing of vacuum, kept 30-50 minute, then play the cold water cooling, and make the retort water level, and beat back-pressure when putting cooling water, pressure keeps 1.5-3kg, make cooling water discharge rapidly retort, sterilization finishes, and taking out product namely is finished product.
Chinese herbal medicine and flavouring are to be made by the raw material of following by weight proportioning.
Edible oil 4700-5500 part chilli 1500-2500 part
Sweet peppery 2000-3000 part edible salt 1000-1500 part
Soy sauce 1000-1500 part cooking wine 1100-1600 part
Monosodium glutamate 500-600 part chickens' extract 500-600 part
Green onion powder 200-300 part ginger powder 250-350 part
Garlic powder 200-300 part pepper powder 250-350 part
The large little fennel 20-40 of fennel 30-50 part part Chinese prickly ash 15-30 part
Chinese cassia tree 25-35 part cloves 10-25 part galingal 20-35 part
White bandit 10-25 part meat bandit 20-30 part kaempferia galamga 15-25 part
The husky benevolence 15-25 of tsaoko 20-35 part part spiceleaf 10-20 part
The fragrant husky 10-20 part dried orange peel 5-20 part of red bandit 5-20 part
The Chinese herbal medicine feed liquid that boiling is for subsequent use, the Chinese herbal medicine after comprehensive, water by the mass fraction proportioning is:
Chinese herbal medicine 1.5-2.5 part after comprehensive, 100 parts in water
The optimum weight proportioning of said herbal medicine and flavouring is:
2500 parts of 2300 portions of sweet fermented flour sauces of 5000 parts of chillis of edible oil
1400 parts of 1250 portions of cooking wine of 1200 portions of soy sauce of edible salt
250 parts in 550 portions of green onions of 550 portions of chickens' extracts of monosodium glutamate powder
300 parts of 250 portions of pepper powders of 300 parts of garlic powder of ginger powder
20 parts in large 25 portions of Chinese prickly ashes of 35 parts little fennels of fennel
30 parts of 20 parts of galingals of 30 portions of cloves of Chinese cassia tree
20 parts of white 25 parts of kaempferia galamgas of 15 parts of meat bandits of bandit
15 parts of 20 portions of spiceleafs of 25 parts of husky benevolence of tsaoko
10 parts of 10 parts of fragrant husky 15 parts of dried orange peels of red bandit
The Chinese herbal medicine feed liquid that above-mentioned boiling is for subsequent use, the Chinese herbal medicine after comprehensive, the optimum weight proportioning of water are:
2 parts in Chinese herbal medicine after comprehensive, 100 parts in water
In the present embodiment, above-mentioned boiling Chinese herbal medicine feed liquid for subsequent use, 50 minutes boiling time, in the present embodiment, above-mentioned with boiling water give boiled 20 minutes or with edible oil cross oil 15 minutes; In the present embodiment, above-mentioned copying 25 minutes time processed, in the present embodiment, above-mentioned vacuum packaging is vacuum-packed at twice, in the present embodiment, carry out high temperature sterilization at 121 ℃ after above-mentioned twice vacuum packaging, kept 40 minutes, then play the cold water cooling and make the retort water level, beat back-pressure when then putting cooling water, pressure remains on 2kg, makes cooling water discharge rapidly retort, and sterilization finishes.
Compared with prior art, advantageous effect of the present invention is: perfect existing with chicken nugget, capsicum, the Chinese herbal medicine feed liquid, twice vacuum packaging etc., be applied to the manufacture craft of vacuum freshness retaining, adapt to batch production production, make this deep fried chicken cube with chili vacuum freshness retaining better adapt to the demand that modern people live, the more existing style of cooking spatchcock chicken of the vacuum freshness retaining deep fried chicken cube with chili of producing, the edible nourishing height is convenient and swift, safety is much cleaner, the purer deliciousness of taste, mouthfeel is fragrant peppery good to eat, few fat, Multivitamin, high protein, fragrant pungent is unique, appetizing nutrition and become moderns' meals good merchantable brand.The quality of made vacuum freshness retaining deep fried chicken cube with chili has had more obvious raising.
Use the preparation method of vacuum freshness retaining deep fried chicken cube with chili of the present invention, use Chinese herbal medicine feed liquid and the flavouring of boiling to copy system, its nutrition is increased, go the raw meat weightening finish.Twice vacuum packaging makes its safety and stability, and storage is long at one's leisure.Through the effect of high temperature, capsicim reduces, and vitamin strengthens, and makes people's mouthfeel happy, accelerates the oral fluid secretion, and appetizing increases appetite.Colloid in carbohydrate goods and materials, amino acid and the chicken of trace, the effect generation Maillard reaction by high temperature generates the nutritions such as unique fragrance and collagen.The fragrant pungent of vacuum freshness retaining deep fried chicken cube with chili uniqueness, abundant nutritious tonifying is worth, and is the health-care good product that void is treated in human body hematopoiesis.

Claims (6)

1. the preparation method of a deep fried chicken cube with chili is characterized in that including following steps:
(1) will grow 1 year with supernatant thorax chicken, roasting the spray of chicken body rapidly with flame gun, make its surface disinfection and floss removing, and chicken body surface skin is shunk rapidly;
(2) will spray chicken body after roasting, evenly be divided into chicken nugget after the cleaning, precook time 10-30 minute with boiling water;
(3) go its benevolence for subsequent use the chilli piecewise uniform;
(4) Chinese herbal medicine after will be comprehensive adds poach, and to make feed liquid for subsequent use, 30-60 minute boiling time;
(5) raw material flavouring for subsequent use is carried out frying, 20-35 minute frying time, then with its product in the aseptic cold of drying in the air;
(6) the cool deep fried chicken cube with chili that will dry in the air carries out twice packing of vacuum;
(7) carry out high temperature sterilization at 119 ℃-126 ℃ after twice packing of vacuum, kept 30-50 minute, then play the cold water cooling and make the retort water level, beat back-pressure when then putting cooling water, pressure discharges rapidly cooling water at 1.5--3kg, sterilization finishes, and taking out product namely is finished product;
Described Chinese herbal medicine and flavouring after comprehensive made by the raw material of following by weight proportioning:
The Chinese herbal medicine feed liquid that described boiling is for subsequent use, Chinese herbal medicine, water after comprehensive, proportioning is by weight:
Chinese herbal medicine 1.5-2.5 part after comprehensive, 100 parts in water.
2. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that: described Chinese herbal medicine and flavouring weight proportion after comprehensive is:
3. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that: the Chinese herbal medicine feed liquid that described boiling is for subsequent use, and Chinese herbal medicine, water quality proportioning after comprehensive are:
2 parts in Chinese herbal medicine after comprehensive, 100 parts in water, the 50 minutes time of boiling feed liquid.
4. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that: will spray the chicken body after roasting, and clean and evenly be divided into chicken nugget, with 20 minutes boiling water time.
5. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that: with raw material flavouring for subsequent use in proportion weight carry out frying, the frying time is 25 minutes.
6. the preparation method of a kind of deep fried chicken cube with chili according to claim 1, it is characterized in that: twice vacuum-packed product carried out high temperature sterilization at 121 ℃, 40 minutes retention times, then play the cold water cooling and make the retort water level, beat back-pressure when putting cooling water, pressure remains on 2kg, makes cooling water discharge rapidly retort, and sterilization finishes.
CN2010101198488A 2010-03-04 2010-03-04 Manufacturing method of spicy chicken CN102188013B (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN2010101198488A CN102188013B (en) 2010-03-04 2010-03-04 Manufacturing method of spicy chicken

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CN102188013A CN102188013A (en) 2011-09-21
CN102188013B true CN102188013B (en) 2013-03-27

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366117A (en) * 2011-10-20 2012-03-07 重庆鲁渝立强食品有限公司 Processing technology of spicy chicken
CN103222629A (en) * 2012-01-31 2013-07-31 刘春河 Method for producing smoked spiced wild boar meat
CN102578612B (en) * 2012-02-09 2013-12-18 贵州大学 Method for producing spicy chicken product
CN102835676A (en) * 2012-09-29 2012-12-26 辛海波 Processing method for fragrant solomonseal rhizome lily chicken
CN103504269B (en) * 2013-10-24 2014-10-22 湖南裕湘食品有限公司 Spicy chicken condiment and preparation method thereof
CN103750357A (en) * 2014-01-03 2014-04-30 李忠涛 Production method for mutton food and mutton food
CN105054020A (en) * 2015-07-30 2015-11-18 贵州开磷集团股份有限公司 Grey bean curd spicy chicken and preparation method thereof
CN105054101A (en) * 2015-07-30 2015-11-18 贵州开磷集团股份有限公司 Preserved vegetable spicy chicken and preparation method thereof
CN104997050A (en) * 2015-07-30 2015-10-28 贵州开磷集团股份有限公司 Spicy chicken and preparation method thereof
CN106071952A (en) * 2016-06-24 2016-11-09 贵州梵净山农业高科技股份有限公司 A kind of manufacture method of deep fried chicken cube with chili
CN107439904A (en) * 2017-07-17 2017-12-08 广州市出团去信息科技有限公司 A kind of thousand layers of cake preservation method of durian suitable for express transportation
CN108740823A (en) * 2018-06-22 2018-11-06 湖南科技学院 A kind of production method of Dong'an chicken

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1083249C (en) * 1999-02-26 2002-04-24 张友会 Method for cooking whole chicken
CN1316925C (en) * 2004-12-17 2007-05-23 赵承懿 Notoginseng carbonado
CN101438810A (en) * 2007-11-19 2009-05-27 周辉 Chicken with tea flavouring package

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1083249C (en) * 1999-02-26 2002-04-24 张友会 Method for cooking whole chicken
CN1316925C (en) * 2004-12-17 2007-05-23 赵承懿 Notoginseng carbonado
CN101438810A (en) * 2007-11-19 2009-05-27 周辉 Chicken with tea flavouring package

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Address after: 277800, Shandong province Zaozhuang high tech Zone Yongfu Road north side of Hung Hung Hung Hung resident food science and Technology Technology Advisory Service Center

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Applicant before: Zaozhuang Xin Hong Foods Co., Ltd.

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