CN102217761A - Method for making stewed chick with mushroom - Google Patents
Method for making stewed chick with mushroom Download PDFInfo
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- CN102217761A CN102217761A CN2011101728652A CN201110172865A CN102217761A CN 102217761 A CN102217761 A CN 102217761A CN 2011101728652 A CN2011101728652 A CN 2011101728652A CN 201110172865 A CN201110172865 A CN 201110172865A CN 102217761 A CN102217761 A CN 102217761A
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Abstract
The invention discloses a method for making stewed chick with mushroom. The method comprises the following steps of: (1) preparing the following main materials of the stewed chick with mushroom in parts by weight: 50-60 parts of chicken dices, 8-12 parts of oyster mushroom and 8-12 parts of tea tree mushroom; and preparing the materials of sauce; (2) starching the chicken dices and frying the chicken dices with oil; scalding the oyster mushroom and the tea tree mushroom, and drying; (3) preparing the sauce; (4) mixing the chicken dices, kelp, chopped green onion oil and the sauce evenly, packing the mixture with high temperature cooking bags, vacuumizing and charging nitrogen, and sealing; and (5) placing the packaged cooking bags into a sterilization pot for regulation and multi-stage sterilization. In the invention, based on catering stewed chick with mushroom, the traditional catering technology and the food engineering technology are organically combined, industrialized production is carried out, no chemical additive or antiseptic is contained, and the quality guarantee period is one year at normal temperature. The step of regulation and multi-stage sterilization is adopted, thus nutrition and flavour of the stewed chick with mushroom are maintained and the stewed chick with mushroom is instant food and is convenient and clean to eat. The stewed chick with mushroom made by adopting the method provided by the invention is stored at normal temperature and can be eaten after being simply heated.
Description
Technical field
The present invention relates to a kind of chicken and stew the preparation method of mushroom.
Background technology
It is a kind of home cooking that chicken is stewed mushroom, only is confined to fixed-sites such as restaurant and family but eat, and brings very big inconvenience to the eater, is not suitable for allegro life.
Summary of the invention
The purpose of this invention is to provide a kind of chicken and stew the preparation method of mushroom, this method is instant, convenient, genuine, nutritious.
Technical scheme of the present invention is: a kind of chicken is stewed the preparation method of mushroom, and its step is as follows:
(1) stewes the major ingredient of pestering by following parts by weight preparation chicken: chicken nugget 50-60, flat mushroom 8-12, tea tree mushroom 8-12; By following parts by weight preparation chicken stew mushroom baste: salad oil 6-10, thick broad-bean sauce 4-6, catsup 3-5, white granulated sugar 2-3, salt 1-2, cooking wine 0.4-0.6, monosodium glutamate 0.4-0.6, capsicum 0.4-0.6, bruised ginger 0.2-0.3, green onion end 0.2-0.3, water 7-7.5;
(2) the chicken nugget hanging is oily excessively; Flat mushroom and tea tree mushroom are quick-boiled water, oven dry;
(3) put into salad oil after the pot heating, be warming up to 180 ~ 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) chicken nugget, sea-tangle, chopped spring onion oil and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ~ 30 ℃ at last.
The preferred major ingredient of stewing mushroom by following parts by weight preparation chicken in the described step (1): chicken nugget 50, flat mushroom 10, tea tree mushroom 10; Preferably stew the baste of mushroom: salad oil 8, thick broad-bean sauce 5, catsup 4, white granulated sugar 2, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1 by following parts by weight preparation chicken.
The invention has the beneficial effects as follows: the present invention stewes mushroom based on the food and drink chicken, and prior restaurant technology and Food Engineering Development are organically combined, and through suitability for industrialized production, does not contain any chemical addition agent and anticorrisive agent, 1 year following shelf-life of normal temperature.Adopt the sterilization of conditioning multistage, both guaranteed that nutrition, the delicious food of the stewed mushroom itself of chicken do not run off, instant again, convenient, healthy.Normal temperature storage of the present invention, simple heating are edible.
The specific embodiment
Embodiment 1
A kind of chicken is stewed the preparation method of mushroom, and its step is as follows:
(1) stewes the major ingredient of pestering by following parts by weight preparation chicken: chicken nugget 55 kg, flat mushroom 8 kg, tea tree mushroom 8 kg; By following parts by weight preparation chicken stew mushroom baste: salad oil 6 kg, thick broad-bean sauce 4 kg, catsup 3 kg, white granulated sugar 2 kg, salt 1 kg, cooking wine 0.4 kg, monosodium glutamate 0.4 kg, capsicum 0.4 kg, bruised ginger 0.2 kg, green onion end 0.2 kg, water 7 kg;
(2) the chicken nugget hanging is oily excessively; Flat mushroom and tea tree mushroom are quick-boiled water, oven dry;
(3) put into salad oil after the pot heating, be warming up to 180 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) chicken nugget, sea-tangle, chopped spring onion oil and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ~ 30 ℃ at last.
Embodiment 2
A kind of chicken is stewed the preparation method of mushroom, and its step is as follows:
(1) stewes the major ingredient of pestering by following parts by weight preparation chicken: chicken nugget 60 kg, flat mushroom 12 kg, tea tree mushroom 12 kg; By following parts by weight preparation chicken stew mushroom baste: salad oil 10 kg, thick broad-bean sauce 6 kg, catsup 5 kg, white granulated sugar 3 kg, salt 2 kg, cooking wine 0.6 kg, monosodium glutamate 0.6 kg, capsicum 0.6 kg, bruised ginger 0.3 kg, green onion end 0.3 kg, water 7.5 kg;
(2) the chicken nugget hanging is oily excessively; Flat mushroom and tea tree mushroom are quick-boiled water, oven dry;
(3) put into salad oil after the pot heating, be warming up to 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) chicken nugget, sea-tangle, chopped spring onion oil and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ~ 30 ℃ at last.
Embodiment 3
A kind of chicken is stewed the preparation method of mushroom, and its step is as follows:
(1) stewes the major ingredient of pestering by following parts by weight preparation chicken: chicken nugget 50 kg, flat mushroom 10 kg, tea tree mushroom 10 kg; Stew the baste of mushroom by following parts by weight preparation chicken: salad oil 8 kg, thick broad-bean sauce 5 kg, catsup 4 kg, white granulated sugar 2 kg, salt 2 kg, cooking wine 0.5 kg, monosodium glutamate 0.5 kg, capsicum 0.5 kg, bruised ginger 0.2 kg, green onion end 0.2 kg, water 7.1 kg;
(2) the chicken nugget hanging is oily excessively; Flat mushroom and tea tree mushroom are quick-boiled water, oven dry;
(3) put into salad oil after the pot heating, be warming up to 180 ~ 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) chicken nugget, sea-tangle, chopped spring onion oil and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ~ 30 ℃ at last.
Claims (2)
1. a chicken is stewed the preparation method of pestering, and it is characterized in that its step is as follows:
(1) stewes the major ingredient of pestering by following parts by weight preparation chicken: chicken nugget 50-60, flat mushroom 8-12, tea tree mushroom 8-12; By following parts by weight preparation chicken stew mushroom baste: salad oil 6-10, thick broad-bean sauce 4-6, catsup 3-5, white granulated sugar 2-3, salt 1-2, cooking wine 0.4-0.6, monosodium glutamate 0.4-0.6, capsicum 0.4-0.6, bruised ginger 0.2-0.3, green onion end 0.2-0.3, water 7-7.5;
(2) the chicken nugget hanging is oily excessively; Flat mushroom and tea tree mushroom are quick-boiled water, oven dry;
(3) put into salad oil after the pot heating, be warming up to 180 ~ 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add thick broad-bean sauce, catsup, white granulated sugar, salt, cooking wine, monosodium glutamate, water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) chicken nugget, sea-tangle, chopped spring onion oil and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ~ 30 ℃ at last.
2. chicken according to claim 1 is stewed the preparation method of mushroom, it is characterized in that: the major ingredient of stewing mushroom in the described step (1) by following parts by weight preparation chicken: chicken nugget 50, flat mushroom 10, tea tree mushroom 10; Stew the baste of mushroom by following parts by weight preparation chicken: salad oil 8, thick broad-bean sauce 5, catsup 4, white granulated sugar 2, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101728652A CN102217761A (en) | 2011-06-24 | 2011-06-24 | Method for making stewed chick with mushroom |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101728652A CN102217761A (en) | 2011-06-24 | 2011-06-24 | Method for making stewed chick with mushroom |
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| CN2011101728652A Pending CN102217761A (en) | 2011-06-24 | 2011-06-24 | Method for making stewed chick with mushroom |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
| CN106174166A (en) * | 2016-06-30 | 2016-12-07 | 福建省顺昌合亿农产品开发有限公司 | A kind of instant Fructus Capsici and agarics edible fungi mixed product and preparation technology thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637282A (en) * | 2009-04-21 | 2010-02-03 | 朱明华 | Chinese fast food of store-type restaurant |
-
2011
- 2011-06-24 CN CN2011101728652A patent/CN102217761A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637282A (en) * | 2009-04-21 | 2010-02-03 | 朱明华 | Chinese fast food of store-type restaurant |
Non-Patent Citations (2)
| Title |
|---|
| 《大师教你学做家常菜 速查家常菜》 20090131 金彪 番茄鸡煲 吉林科学技术出版社 69 1-2 , * |
| 《好学易做家常菜100例》 20061130 《营养百味》编委会 小鸡炖蘑菇 重庆出版集团和重庆出版社 31 1-2 , 第1版 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799335A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu stewed chicken with mushroom |
| CN106174166A (en) * | 2016-06-30 | 2016-12-07 | 福建省顺昌合亿农产品开发有限公司 | A kind of instant Fructus Capsici and agarics edible fungi mixed product and preparation technology thereof |
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Application publication date: 20111019 |