CN102475299A - Manufacturing method of shredded chicken with mung bean sprouts - Google Patents
Manufacturing method of shredded chicken with mung bean sprouts Download PDFInfo
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- CN102475299A CN102475299A CN2010105658067A CN201010565806A CN102475299A CN 102475299 A CN102475299 A CN 102475299A CN 2010105658067 A CN2010105658067 A CN 2010105658067A CN 201010565806 A CN201010565806 A CN 201010565806A CN 102475299 A CN102475299 A CN 102475299A
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- shredded chicken
- mung bean
- bean sprouts
- chicken
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Abstract
The invention relates to a manufacturing method of shredded chicken with mung bean sprouts. The manufacturing method comprises the following steps: 1, uniformly stirring shredded chicken in a slurry, quickly frying, and cooking a peculiar seasoning juice; 2, packaging the shredded chicken, the mung bean sprouts and the juice according to a proportion after naturally cooling the shredded chicken and the juice, filling with nitrogen, and sealing; and 3, conditioning, and carrying out multistage mild sterilization to obtain the shredded chicken with mung bean sprouts. The manufacturing method, which treats foods of the mung bean sprouts and the shredded chicken as bases and organically combines a traditional food technology with a food engineering technology, allows no chemical additives and antiseptics to be contained and the shelf life at normal temperature to be one year after the industrialized production. According to the manufacturing method, no losses of the nutrition and the delicacy of the shredded chicken with mung bean sprouts (a convenient dish) are guaranteed, and the shredded chicken with mung bean sprouts, which can be instantly eaten, is convenient and healthy. The shredded chicken with mung bean sprouts has the characteristics of edible convenience, fresh maintenance, normal temperature storage, and instant eating after simply heating.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of preparation method of silver-colored tooth shredded chicken.
Background technology
Because chicken is rich in protein and nutrition, and delicious flavour, is the appetizing food that people extremely like.The Along with people's growth in the living standard, also increasingly high to the taste requirement of dish.
The preparation method of existing silver-colored tooth shredded chicken dish only is confined to fixed-sites such as some restaurants and family, can not satisfy the consumer demand that the fast working clan of rhythm of life maybe must go out.
Summary of the invention
The objective of the invention is to solve the above-mentioned technical problem that exists in the prior art, provide that a kind of method is instant, fresh-keeping, delicious, the preparation method of the silver-colored tooth shredded chicken of nutrition.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is following:
The preparation method of silver-colored bud shredded chicken of the present invention, this method is undertaken by following step:
(1) the chicken rift grain is cut into the long 6-7cm strip of wide 0.5cm, with egg liquid and starch furnishing pulpous state, shredded chicken is put into slurry and is mixed thoroughly; Put into oil temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 minute of time, pull the pouring drier oil out; After mixing shredded chicken thoroughly with cooking wine, cooling naturally.
(2) cut two to mung bean sprouts, clean and drench the solid carbon dioxide branch.
(3) peanut oil is put in electric frying pan heating, is warming up to 180-200 degree, add very light blue end, bruised ginger, white pepper powder stir-fry after, add salt, water, fecula again and be heated to boil and take the dish out of the pot, add chickens' extract then and stir, cool off naturally.
(4) mix shredded chicken and mung bean sprouts, the baste of cooling in proportion thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas (nitrogen gas purity 99.99%) seals.
(5) packaged retort pouch is put into retorts and nurses one's health multistage sterilization, finished product.
The formula rate of described silver-colored bud shredded chicken is: shredded chicken 60%, egg liquid 7.2%, starch 3.6%, cooking wine 1%, mung bean sprouts 10%, peanut oil 4%, very light blue last 0.5%, white pepper powder 0.5%, bruised ginger 0.3%, salt 1.7%, fecula 1%, chickens' extract 0.2%, water 10%, above-mentioned percentage is the quality percentage composition.
Described multistage sterilizing program of sterilization is: 100 degree 6 minutes, 110 degree 5 minutes, 118 degree 5 minutes, 123 degree 6 minutes are cooled to 30 degree (15 minutes time), finished product.
The present invention is the basis with food and drink silver bud shredded 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.The nutrition, the delicious food that had both guaranteed silver-colored bud shredded chicken (convenient dish) itself do not run off, and be instant again, convenient, healthy.The maximum characteristics of this product are that instant, fresh-keeping, normal temperature storage, simple heating are edible.
The specific embodiment
Embodiment 1
Prepare silver-colored bud shredded chicken in following ratio:
Shredded chicken 60Kg, egg liquid 7.2Kg, starch 3.6Kg, cooking wine 1Kg, clean mung bean sprouts 10Kg, peanut oil 4Kg, very light blue last 0.5Kg, white pepper powder 0.5Kg, bruised ginger 0.3Kg, salt 1.7Kg, fecula 1Kg, chickens' extract 0.2Kg, water 10Kg.
Preparation method:
(1) the chicken rift grain is cut into the long 6-7cm strip of wide 0.5cm,, puts into slurry to shredded chicken and mix thoroughly with egg liquid and starch furnishing pulpous state; Put into oily temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 of time minute, pull the pouring drier oil out; After mixing shredded chicken thoroughly with cooking wine, cooling naturally.
(2) cut two to mung bean sprouts, clean and drench the solid carbon dioxide branch.
(3) peanut oil is put in electric frying pan heating, is warming up to the 180-200 degree, add very light blue end, bruised ginger, white pepper powder stir-fry after, add salt, water, fecula again and be heated to boil and take the dish out of the pot, add chickens' extract then and stir, cool off naturally.
(4) mix shredded chicken and mung bean sprouts, the baste of cooling in proportion thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas (nitrogen gas purity 99.99%) seals.
(5) packaged retort pouch is put into retorts and nurses one's health multistage sterilization, sterilizing program: 100 degree 6 minutes, 110 degree 5 minutes, 118 degree 5 minutes, 123 degree 6 minutes are cooled to 30 degree (15 minutes time), finished product.
Claims (3)
1. the preparation method of a silver-colored bud shredded chicken is characterized in that this method undertaken by following step:
(1) the chicken rift grain is cut into the long 6-7cm strip of wide 0.5cm, with egg liquid and starch furnishing pulpous state, shredded chicken is put into slurry and is mixed thoroughly; Put into oil temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 minute of time, pull the pouring drier oil out; After mixing shredded chicken thoroughly with cooking wine, cooling naturally;
(2) cut two to mung bean sprouts, clean and drench the solid carbon dioxide branch;
(3) peanut oil is put in electric frying pan heating, is warming up to 180-200 degree, add very light blue end, bruised ginger, white pepper powder stir-fry after, add salt, water, fecula again and be heated to boil and take the dish out of the pot, add chickens' extract then and stir, cool off naturally;
(4) mix shredded chicken and mung bean sprouts, the baste of cooling in proportion thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas (nitrogen gas purity 99.99%) seals;
(5) packaged retort pouch is put into retorts and nurses one's health multistage sterilization, finished product.
2. the preparation method of silver-colored bud shredded chicken according to claim 1; It is characterized in that: the formula rate of described silver-colored bud shredded chicken is: shredded chicken 60%, egg liquid 7.2%, starch 3.6%, cooking wine 1%, mung bean sprouts 10%, peanut oil 4%, very light blue last 0.5%, white pepper powder 0.5%, bruised ginger 0.3%, salt 1.7%, fecula 1%, chickens' extract 0.2%, water 10%, above-mentioned percentage is the quality percentage composition.
3. the preparation method of silver-colored bud shredded chicken according to claim 1 and 2 is characterized in that: the sterilizing program of described multistage sterilization is: 100 degree 6 minutes, 110 degree 5 minutes; 118 degree 5 minutes; 123 the degree 6 minutes, be cooled to 30 the degree (15 minutes time), finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105658067A CN102475299A (en) | 2010-11-30 | 2010-11-30 | Manufacturing method of shredded chicken with mung bean sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105658067A CN102475299A (en) | 2010-11-30 | 2010-11-30 | Manufacturing method of shredded chicken with mung bean sprouts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475299A true CN102475299A (en) | 2012-05-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105658067A Pending CN102475299A (en) | 2010-11-30 | 2010-11-30 | Manufacturing method of shredded chicken with mung bean sprouts |
Country Status (1)
| Country | Link |
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| CN (1) | CN102475299A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692061A (en) * | 2017-11-14 | 2018-02-16 | 河南伊赛牛肉股份有限公司 | A kind of processing method of pre-packaged convenient dish |
-
2010
- 2010-11-30 CN CN2010105658067A patent/CN102475299A/en active Pending
Non-Patent Citations (5)
| Title |
|---|
| 《烹调知识》 20071030 王国平 "鸡丝银芽"的制作要领 29 1-3 , 第10期 * |
| 吴育鹏: "银芽鸡丝", 《中国食品》 * |
| 牛国平: "银芽鸡丝的制作及关键", 《四川烹饪》 * |
| 王国平: ""鸡丝银芽"的制作要领", 《烹调知识》 * |
| 蜗牛居士: "鸡丝银芽的制作体会", 《四川烹饪高等专科学校校报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692061A (en) * | 2017-11-14 | 2018-02-16 | 河南伊赛牛肉股份有限公司 | A kind of processing method of pre-packaged convenient dish |
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Application publication date: 20120530 |