CN102475300A - Production method of chicken nuggets in tomato sauce - Google Patents
Production method of chicken nuggets in tomato sauce Download PDFInfo
- Publication number
- CN102475300A CN102475300A CN2010105658090A CN201010565809A CN102475300A CN 102475300 A CN102475300 A CN 102475300A CN 2010105658090 A CN2010105658090 A CN 2010105658090A CN 201010565809 A CN201010565809 A CN 201010565809A CN 102475300 A CN102475300 A CN 102475300A
- Authority
- CN
- China
- Prior art keywords
- degree
- chicken nuggets
- minutes
- chicken nugget
- chicken
- 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
Links
Abstract
A production method of chicken nuggets in tomato sauce comprises the following steps of: firstly carrying out blanching on the main raw material chicken nuggets, heating in intermediate-temperature oil, preparing a specific sauce of the product; naturally cooling the chicken nuggets and cooking liquor, packaging the chicken nuggets, agaric and the sauce, filling with nitrogen, sealing, conditioning and carrying out multistage mild sterilization to obtain the finished product. Based on food chicken nuggets in tomato sauce and with the combination of a traditional catering technology and a food engineering technology, the invention prepared by industrial production contains no chemical additive or antiseptic and the shelf-life of the chicken nuggets under normal temperature is one year. By the adoption of the production method, nutrients and delicious taste of the chicken nuggets in tomato sauce (convenient dish) can be remained. In addition, the chicken nuggets in tomato sauce are ready to eat, convenient and sanitary. The product is mostly characterized in that it is convenient to eat, fresh and stored at normal temperature, and can be eaten after being simply heated.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of preparation method of tomato juice chicken nugget.
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 tomato juice chicken nugget 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 tomato juice chicken nugget of nutrition.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is following:
The preparation method of tomato juice chicken nugget of the present invention is characterized in that this method undertaken by following step:
(1) with chicken arrangement, cleaning, is cut into the 2-3cm bulk, put into the boiling water blanching 1-2 minute, pull out and drench the solid carbon dioxide branch; Put into oily temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 minute of time, pull out to drench and do, naturally cooling.
(2) be torn into strip to water-swollen auricularia.
(3) salad oil is put in electric frying pan heating, is warming up to the 180-200 degree, add green onion end, bruised ginger stir-fry after, add salt, white granulated sugar, water again and be heated to and boil, taking the dish out of the pot adds monosodium glutamate and stirs, and cools off naturally.
(4) chicken nugget, baste and the auricularia auriculajudae of cooling in proportion, 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 prescription of described tomato juice chicken nugget is: chicken nugget 70%, water-swollen auricularia 5%, catsup 8%, salad oil 5%, white granulated sugar 1%, green onion end 0.5%, bruised ginger 0.3%, salt 1.5%, monosodium glutamate 0.2%, water 8.5%, above-mentioned percentage is mass percent.
Described multistage sterilizing program is: 100 degree 6 minutes, and 110 degree 5 minutes, 118 degree 5 minutes, 123 degree 6 minutes were cooled to 30 degree 15 minutes.
The present invention is the basis with food and drink tomato juice chicken nugget, 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 tomato juice chicken nugget (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 the tomato juice chicken nugget in following ratio:
Chicken nugget 70 Kg, water-swollen auricularia 5 Kg, catsup 8 Kg, salad oil 5 Kg white granulated sugars 1 Kg, green onion end 0.5 Kg, bruised ginger 0.3 Kg, salt 1.5 Kg, monosodium glutamate 0.2 Kg, water 8.5 Kg.
Preparation method:
(1) with chicken arrangement, cleaning, it is block to be cut into 2-3CM, puts into the boiling water blanching 1-2 minutes, pulls out to drench the solid carbon dioxide branch; Put into oil temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 minute of time, pull out to drench and do, naturally cooling.
(2) be torn into strip to water-swollen auricularia.
(3) salad oil is put in electric frying pan heating, is warming up to 180-200 degree, add green onion end, bruised ginger stir-fry after, add salt, white granulated sugar, water again and be heated to and boil, taking the dish out of the pot adds monosodium glutamate and stirs, and cools off naturally.
(4) chicken nugget, baste and the auricularia auriculajudae of cooling in proportion, 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 were cooled to 30 degree 15 minutes, finished product.
Claims (3)
1. the preparation method of a tomato juice chicken nugget is characterized in that this method undertaken by following step:
(1) with chicken arrangement, cleaning, is cut into the 2-3cm bulk, put into the boiling water blanching 1-2 minute, pull out and drench the solid carbon dioxide branch; Put into oily temperature 180-200 degree electric frying pan lubricating oil again, about 0.5-1 minute of time, pull out to drench and do, naturally cooling;
(2) be torn into strip to water-swollen auricularia;
(3) salad oil is put in electric frying pan heating, is warming up to the 180-200 degree, add green onion end, bruised ginger stir-fry after, add salt, white granulated sugar, water again and be heated to and boil, taking the dish out of the pot adds monosodium glutamate and stirs, and cools off naturally;
(4) chicken nugget, baste and the auricularia auriculajudae of cooling in proportion, 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 tomato juice chicken nugget according to claim 1; It is characterized in that: the prescription of described tomato juice chicken nugget is: chicken nugget 70%, water-swollen auricularia 5%, catsup 8%, salad oil 5%, white granulated sugar 1%, green onion end 0.5%, bruised ginger 0.3%, salt 1.5%, monosodium glutamate 0.2%, water 8.5%, above-mentioned percentage is mass percent.
3. the preparation method of tomato juice chicken nugget according to claim 1 is characterized in that: described multistage sterilizing program is: 100 degree 6 minutes, and 110 degree 5 minutes, 118 degree 5 minutes, 123 degree 6 minutes were cooled to 30 degree 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105658090A CN102475300A (en) | 2010-11-30 | 2010-11-30 | Production method of chicken nuggets in tomato sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105658090A CN102475300A (en) | 2010-11-30 | 2010-11-30 | Production method of chicken nuggets in tomato sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475300A true CN102475300A (en) | 2012-05-30 |
Family
ID=46088168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105658090A Pending CN102475300A (en) | 2010-11-30 | 2010-11-30 | Production method of chicken nuggets in tomato sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102475300A (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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301086A (en) * | 2008-06-18 | 2008-11-12 | 哈斯宝鲁 | Medulla ossium mutton pot and preparation method thereof |
-
2010
- 2010-11-30 CN CN2010105658090A patent/CN102475300A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301086A (en) * | 2008-06-18 | 2008-11-12 | 哈斯宝鲁 | Medulla ossium mutton pot and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张泓: "新含气烹饪食品保鲜加工新技术", 《中国食品工业》, vol. 5, no. 2, 28 February 1998 (1998-02-28), pages 38 - 40 * |
| 范林工作室: "《百姓自制瓜果食谱1000例》", 31 May 2005, article "茄汁鸡块", pages: 256 * |
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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028236B (en) | Gas conditioning method for chicken wings | |
| CN102475298B (en) | Manufacture method for stewed chicken in beer | |
| CN102475291B (en) | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage | |
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN102293415A (en) | Method for preparing cane shoot preserved meat | |
| CN102406183B (en) | Method for preparing braised chicken chips with brown sauce | |
| CN102266074B (en) | Method for cooking braised chicken chips with brown sauce | |
| CN103120322A (en) | Manufacture method of beer chicken dices | |
| CN101416749A (en) | Fish-flavored shredded pork making method | |
| CN102210442B (en) | Convenience food vegetable seasoning packet and production method thereof | |
| CN102283383B (en) | Method for preparing lotus root slice chicken cubes | |
| CN102150870A (en) | Method for making fillet foods | |
| CN102475292B (en) | Method for making stewed chicken chops with red wine | |
| CN102475302B (en) | Manufacture method for lemon chicken | |
| CN102475293B (en) | Method for making numbing sliced chicken | |
| CN101647575A (en) | Method for making sweet and sour spareribs | |
| CN102475300A (en) | Production method of chicken nuggets in tomato sauce | |
| CN102283405A (en) | Cooking method of shrimp meat chicken tofu | |
| CN102302176B (en) | Method for preparing stewed chicken gizzards with needle mushrooms | |
| CN102228264B (en) | Method for making braised chicken with konjac | |
| CN102396729A (en) | Method for making bones and flesh held together | |
| CN102475301B (en) | Manufacturing method for saute chicken with walnuts | |
| CN102302183B (en) | Method for preparing Sanbao steamed chicken | |
| CN102217761A (en) | Method for making stewed chick with mushroom | |
| CN102475299A (en) | Manufacturing method of shredded chicken with mung bean sprouts |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120530 |