CN102396722A - Making method for vanilla chicken chops - Google Patents
Making method for vanilla chicken chops Download PDFInfo
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- CN102396722A CN102396722A CN2010102859261A CN201010285926A CN102396722A CN 102396722 A CN102396722 A CN 102396722A CN 2010102859261 A CN2010102859261 A CN 2010102859261A CN 201010285926 A CN201010285926 A CN 201010285926A CN 102396722 A CN102396722 A CN 102396722A
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Abstract
The invention discloses a making method for vanilla chicken chops. With the advantages of ready-to-eat, fresh-keeping, daintiness, nutrition, and eating convenience, the making method of the invention comprises the steps of: first choosing a bonded chicken thigh or chicken breast meat for cleaning and shaping, scattering a protease on the chicken meat uniformly, and tenderizing it for 10min, conducting curing with a mixed solution of chicken essence, monosodium glutamate, salt, white sugar and water for 4h, draining the meat which is then subjected to sauting in oil at a temperature of 120DEG C for 1-2min, cooling the meat to a temperature below 24DEG C within 30min, and carrying out nitrogen-infilling packaging in terms of 300-500g/bag as well as disinfection, then preparing a vanilla sauce with vanilla powder, thin full-cream milk powder, white sugar, catsup, salt, modified starch and water, cooling it and performing nitrogen-infilling packaging in terms of 75-125g/bag, carrying out disinfection, and finally putting a main material bag and a sauce bag into a big bag for sealing, thus obtaining a finished product.
Description
Technical field
The present invention relates to a kind of preparation method of dish, the preparation method that specifically a kind of vanilla chicken takes off.
Background technology
Chicken is so that its protein content is high, fat content is low, be of high nutritive value, favor that delicious flavour receives mass consumption person.The processing method of chicken is a lot, and it is one of them that the vanilla chicken takes off, and it is a kind of Western-style dish, and only on sale in indivedual restaurants which serves Western food at present, therefore edible limitation is very big, likes the inconvenience that the consumer of this dish brings to some.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of vanilla chicken takes off, that this method has is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Preparation method of the present invention may further comprise the steps:
(1) preparation major ingredient bag: select the big brisket of boneless chicken das Beinfleisch or chicken, clean, shaping, weigh 2% protease with chicken and evenly be sprinkling upon on the chicken; Tenderization 10 minutes; Weigh 0.5% chickens' extract, 0.3% monosodium glutamate, 1.5% salt, 3% white sugar, 94.7% water mixed liquid with chicken and pickled 4 hours, drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes; By every bag of 300-500 gram nitrogen-filled packaging, sterilization;
(2) system baste: cook the vanilla baste with vanilla powder 4-5 part, full-grease milk powder 2-2.5 part, white granulated sugar 6-7 part, catsup 2-2.5 part, salt 1.5-2 part, converted starch 2-3 part, water 7-8 part; The cooling back is by every bag of 75-125 gram nitrogen-filled packaging, sterilization;
(3) manufactured goods: major ingredient bag and each portion of baste bag sack of packing into is sealed, be finished product;
Aforesaid sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes;
Batching preferred weight part of aforementioned preparation baste is: 4 parts of vanilla powders, 2 parts of full-grease milk powders, 7 parts of white granulated sugars, 2 parts of catsup, 2 parts of salt, 3 parts of converted starches, 7 parts in water.
The present invention organically combines processing technology and the modern food engineering that western-style food vanilla chicken takes off, and through suitability for industrialized production, has both guaranteed that the vanilla chicken took off own nutrition, delicious food and do not run off instant again, fresh-keeping, health.Product does not contain any chemical addition agent and anticorrisive agent, and the maximum characteristics of this product are convenient, delicious, and heating 2-3 minute is edible.
The specific embodiment
Embodiment 1
Select 75 kilograms of boneless chicken das Beinfleisch; Cleaning, shaping evenly are sprinkling upon on the chicken tenderization 10 minutes with 1.5 kilograms protease; The mixed liquor that weighs 0.375 kilogram of chickens' extract, 0.225 kilogram of monosodium glutamate, 1.125 kilograms of salt, 2.25 kilograms of white sugar, 71 kg of water with chicken was pickled 4 hours; Drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes, by every bag 500 gram nitrogen-filled packaging; 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes, process chicken and take off packing then.Cook the vanilla baste for 8 kilograms with 5 kilograms of vanilla powders, 2 kilograms of full-grease milk powders, 7 kilograms of white granulated sugars, 2 kilograms of catsup, 2 kilograms of salt, 2 kilograms of converted starches, water; The cooling back is by every bag 125 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 2
Select 75 kilograms of the big briskets of boneless chicken, the preparation method is with embodiment 1, by every bag 300 gram packing.Cook the vanilla baste for 7 kilograms with 4 kilograms of vanilla powders, 2.5 kilograms of full-grease milk powders, 6 kilograms of white granulated sugars, 2.5 kilograms of catsup, 1.5 kilograms of salt, 3 kilograms of converted starches, water; The cooling back is by every bag 75 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 3
Select 75 kilograms of boneless chicken das Beinfleisch, the preparation method is with embodiment 1, by every bag 400 gram packing.Cook the vanilla baste for 7 kilograms with 4 kilograms of vanilla powders, 2 kilograms of full-grease milk powders, 7 kilograms of white granulated sugars, 2 kilograms of catsup, 2 kilograms of salt, 3 kilograms of converted starches, water; The cooling back is by every bag 100 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Embodiment 4
Select 75 kilograms of the big briskets of boneless chicken, the preparation method is with embodiment 1, by every bag 400 gram packing.Cook the vanilla baste for 7.5 kilograms with 4.5 kilograms of vanilla powders, 2.5 kilograms of full-grease milk powders, 6.8 kilograms of white granulated sugars, 2.3 kilograms of catsup, 1.5 kilograms of salt, 2.5 kilograms of converted starches, water; The cooling back is by every bag 100 gram nitrogen-filled packaging; The seasoning bag is processed in sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Chicken taken off with each portion of baste bag sack of packing into seal, be finished product.
Claims (3)
1. the preparation method that the vanilla chicken takes off is characterized in that,
(1) preparation major ingredient bag: select the big brisket of boneless chicken das Beinfleisch or chicken, clean, shaping, weigh 2% protease with chicken and evenly be sprinkling upon on the chicken; Tenderization 10 minutes; Weigh 0.5% chickens' extract, 0.3% monosodium glutamate, 1.5% salt, 3% white sugar, 94.7% water mixed liquid with chicken and pickled 4 hours, drain the back in 120 ℃ of oily temperature lubricating oil 1-2 minute, be cooled to below 24 ℃ in 30 minutes; By every bag of 300-500 gram nitrogen-filled packaging, sterilization;
(2) system baste: cook the vanilla baste with vanilla powder 4-5 part, full-grease milk powder 2-2.5 part, white granulated sugar 6-7 part, catsup 2-2.5 part, salt 1.5-2 part, converted starch 2-3 part, water 7-8 part; The cooling back is by every bag of 75-125 gram nitrogen-filled packaging, sterilization;
(3) manufactured goods: major ingredient bag and each portion of baste bag sack of packing into is sealed, be finished product;
2. the preparation method that a kind of tomato chicken according to claim 1 takes off is characterized in that described sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes;
3. the preparation method that a kind of tomato chicken according to claim 1 takes off is characterized in that, ingredients by weight part of preparation baste is: 4 parts of vanilla powders, 2 parts of full-grease milk powders, 7 parts of white granulated sugars, 2 parts of catsup, 2 parts of salt, 3 parts of converted starches, 7 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859261A CN102396722A (en) | 2010-09-16 | 2010-09-16 | Making method for vanilla chicken chops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859261A CN102396722A (en) | 2010-09-16 | 2010-09-16 | Making method for vanilla chicken chops |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102396722A true CN102396722A (en) | 2012-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102859261A Pending CN102396722A (en) | 2010-09-16 | 2010-09-16 | Making method for vanilla chicken chops |
Country Status (1)
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| CN (1) | CN102396722A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770753A (en) * | 2015-04-17 | 2015-07-15 | 赖世权 | Conditioning barbecue potato-taste chicken and processing method thereof |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
-
2010
- 2010-09-16 CN CN2010102859261A patent/CN102396722A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770753A (en) * | 2015-04-17 | 2015-07-15 | 赖世权 | Conditioning barbecue potato-taste chicken and processing method thereof |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120404 |