CN102461863A - Mild spicy chicken sauce and preparation method thereof - Google Patents
Mild spicy chicken sauce and preparation method thereof Download PDFInfo
- Publication number
- CN102461863A CN102461863A CN2010105367343A CN201010536734A CN102461863A CN 102461863 A CN102461863 A CN 102461863A CN 2010105367343 A CN2010105367343 A CN 2010105367343A CN 201010536734 A CN201010536734 A CN 201010536734A CN 102461863 A CN102461863 A CN 102461863A
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- chicken
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a mild spicy chicken sauce and a preparation method thereof. With the preparation method provided by the invention, the nutrients of chicken can be fully preserved in the prepared chicken sauce. The chicken sauce provides functions of cancer inhibiting, cancer treating, and weight losing. The chicken sauce has a pure color and a rich fragrance. The chicken sauce is an ideal accessory food used as a table garnish. The chicken sauce is convenient to eat, and satisfies a hygiene requirement.
Description
Technical field
The present invention relates to a kind of moderately spicy minced chicken and preparation method thereof.
Background technology
The fine and tender taste of chicken, flavour is delicious, is fit to multiple cooking method, and being rich in nutrition, the effect that has nourishing to take care of health.Chicken not only is suitable for propagandizing hotly, stewing, and is relatively to be fit to the cold and dressed with sauce meat of cold food.The content ratio of chicken protein is higher, and kind is many, and digestibility is high, and the utilization that is easy to be absorbed by the body has the effect that strengthens muscle power, strengthening body.Chicken contains sends out the phospholipid that the region between the heart and the diaphragm plays an important role to people's bulk-growth, is one of fat and important source of phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science thinks that chicken has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
At present, the Along with people's growth in the living standard, people more and more pay attention to chicken; Its demand is also more and more come variation; Not only be satisfied with the chicken of direct edible fresh, the demand of chicken processed goods is also more and more, but often can face the losing issue of nutrition through processing back chicken.
Summary of the invention
The objective of the invention is to overcome the problems referred to above, a kind of moderately spicy minced chicken that can chicken nutrition be remained intact and preparation method thereof is provided.
Moderately spicy minced chicken of the present invention comprises following component by the raw material weight ratio:
3) grind: well-done chicken is ground with little mill, make steamed bun type or cubic type, good with paper bag then, let its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured; Other raw material blending except that chicken is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air; Then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.
Chicken 40-50 part, chilli powder 5-8 part,
Salt 1-3 part, sesame 5-10 part,
Edible oil 5-10 part, peanut end 2-5 part,
Corn flour 2-5 part, white sugar 0.2-1 part,
Water 5-10 part, soy sauce 0.5-2 part,
Chickens' extract 1-2 part, green onion end 1.5-2.5 part.
Preferably, moderately spicy minced chicken of the present invention comprises following component by the raw material weight ratio:
40 parts in chicken, 6 parts of chilli powders,
2 parts of salt, 8 parts of sesames,
3 parts at 7 parts of edible oils, peanut end,
3 parts of corn flour, 0.8 part of white sugar,
8 parts in water, 1.5 parts in soy sauce,
1.5 parts of chickens' extracts, 2 parts at green onion end.
The preparation method of moderately spicy minced chicken of the present invention comprises following several steps:
1) cleans; With the clean impurity that removes of chicken;
2) boiling boils: washed chicken is placed in the pot boils, place after 24 hours, chicken is become brown by yellow;
3) grind: well-done chicken is ground with little mill, make steamed bun type or cubic type, good with paper bag then, let its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured; Other raw material blending except that chicken is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air; Then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.
Moderately spicy minced chicken through preparation method's preparation of the present invention can fully keep chicken nutrition; Long-term edible can build up health, disease-resistant source, anti-ageing, give protection against cancer, control cancer, fat-reducing; And color and luster is pure; Fresh assailing the nostrils is a kind of excellent condiments of the garnishes usefulness of going with rice or bread, and be edible convenient and sanitary.
The specific embodiment
Preferred forms of the present invention is:
A kind of moderately spicy minced chicken comprises following proportion raw material (kilogram):
Chicken 40, chilli powder 6,
Salt 2, sesame 8,
Edible oil 7, peanut end 3,
Corn flour 3, white sugar 0.8,
Water 8, soy sauce 1.5,
Chickens' extract 1.5, green onion end 2.
The preparation of moderately spicy minced chicken comprises following several steps:
1) cleans: chicken is cleaned removed impurity;
2) boiling boils: washed chicken is placed in the pot boils, place after 24 hours, chicken is become brown by yellow;
3) grind: well-done chicken is ground with little mill, make steamed bun type or cubic type, good with paper bag then, let its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured; Other raw material blending except that chicken is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air; Then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.It after January edible.
Claims (3)
1. a moderately spicy minced chicken is characterized in that, comprises following component by the raw material weight ratio:
Chicken 30-50 part, chilli powder 5-8 part,
Salt 1-3 part, sesame 5-10 part,
Edible oil 5-10 part, peanut end 2-5 part,
Corn flour 2-5 part, white sugar 0.2-1 part,
Water 5-10 part, soy sauce 0.5-2 part,
Chickens' extract 1-2 part, green onion end 1.5-2.5 part.
2. moderately spicy minced chicken according to claim 1 is characterized in that, comprises following component by the raw material weight ratio:
40 parts in chicken, 6 parts of chilli powders,
2 parts of salt, 8 parts of sesames,
3 parts at 7 parts of edible oils, peanut end,
3 parts of corn flour, 0.8 part of white sugar,
8 parts in water, 1.5 parts in soy sauce,
1.5 parts of chickens' extracts, 2 parts at green onion end.
3. the preparation method of a moderately spicy minced chicken is characterized in that, comprises following several steps:
1) cleans: chicken is cleaned removed impurity;
2) boiling boils: washed chicken is placed in the pot boils, place after 24 hours, chicken is become brown by yellow;
3) grind: well-done chicken is ground with little mill, make steamed bun type or cubic type, good with paper bag then, let its spontaneous fermentation;
4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured; Other raw material blending except that chicken is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air; Then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;
5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105367343A CN102461863A (en) | 2010-11-09 | 2010-11-09 | Mild spicy chicken sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105367343A CN102461863A (en) | 2010-11-09 | 2010-11-09 | Mild spicy chicken sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461863A true CN102461863A (en) | 2012-05-23 |
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ID=46066208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105367343A Pending CN102461863A (en) | 2010-11-09 | 2010-11-09 | Mild spicy chicken sauce and preparation method thereof |
Country Status (1)
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| CN (1) | CN102461863A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478685A (en) * | 2013-08-20 | 2014-01-01 | 天津春发生物科技集团有限公司 | Red capsicum chicken sauce and preparation method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN105146481A (en) * | 2015-08-29 | 2015-12-16 | 宿州市徽香源食品有限公司 | Roast chicken paste |
-
2010
- 2010-11-09 CN CN2010105367343A patent/CN102461863A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478685A (en) * | 2013-08-20 | 2014-01-01 | 天津春发生物科技集团有限公司 | Red capsicum chicken sauce and preparation method thereof |
| CN103478685B (en) * | 2013-08-20 | 2017-06-30 | 天津春发生物科技集团有限公司 | A kind of red capsicum chicken sauce and preparation method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN105146481A (en) * | 2015-08-29 | 2015-12-16 | 宿州市徽香源食品有限公司 | Roast chicken paste |
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Legal Events
| Date | Code | Title | Description |
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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: 20120523 |