CN102461863A - Mild spicy chicken sauce and preparation method thereof - Google Patents

Mild spicy chicken sauce and preparation method thereof Download PDF

Info

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
Authority
CN
China
Prior art keywords
chicken
parts
sauce
fermentation
raw
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2010105367343A
Other languages
Chinese (zh)
Inventor
杜卫忠
Original Assignee
杜卫忠
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 杜卫忠 filed Critical 杜卫忠
Priority to CN2010105367343A priority Critical patent/CN102461863A/en
Publication of CN102461863A publication Critical patent/CN102461863A/en
Pending legal-status Critical Current

Links

Classifications

    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation 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

A kind of moderately spicy minced chicken and preparation method thereof
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.
CN2010105367343A 2010-11-09 2010-11-09 Mild spicy chicken sauce and preparation method thereof Pending CN102461863A (en)

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

Family

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)

Country Link
CN (1) CN102461863A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
CN101658307B (en) Method for producing air-dried fish with crisp bones
CN102823816B (en) Rice dumpling with reasonable food structure, reasonable energy and reasonable amino acid composition and rich in VA, calcium, iron, zinc and selenium
CN103859305B (en) A kind of health steamed meat powder
CN101675816A (en) Peanut sauce and preparation method thereof
CN101579075A (en) Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof
CN104366432A (en) Eutrophic spicy yak meat paste and processing method thereof
KR101992212B1 (en) Manufacturing method of nutritious dumpling
CN104012937A (en) Green tea minced chicken and preparation method thereof
CN103005363A (en) Mixed noodle flavoring and instant mixed noodle
CN101675810A (en) Table caviar and production method thereof
CN102461910A (en) Pigskin nutritive strips
CN101675792A (en) Moderately spicy minced chicken and preparation method thereof
KR101959392B1 (en) Piece-type dashipack and manufacturing method of the same
KR101866895B1 (en) Manufacturing Method of pot cover Chicken cuisine
CN102461863A (en) Mild spicy chicken sauce and preparation method thereof
CN106386963A (en) Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake
KR100505507B1 (en) Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables
KR102062523B1 (en) Manufacturing method of spicy chili pepper spice sauce
CN102356848A (en) Spanish mackerel stuffing of boiled dumpling
CN108740769A (en) A kind of health care battercake and preparation method thereof
KR101607838B1 (en) A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom
CN106256244A (en) The culinary art manufacture method of black green pepper beef steak meal
CN106256228A (en) The cooking methods in black green pepper beef steak face
CN106256243A (en) The cooking methods in curried beef steak face
CN106722015A (en) Stuffed pasta and preparation method thereof

Legal Events

Date Code Title Description
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