CN102835677A - Processing method for curried chicken - Google Patents
Processing method for curried chicken Download PDFInfo
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- CN102835677A CN102835677A CN201210372636XA CN201210372636A CN102835677A CN 102835677 A CN102835677 A CN 102835677A CN 201210372636X A CN201210372636X A CN 201210372636XA CN 201210372636 A CN201210372636 A CN 201210372636A CN 102835677 A CN102835677 A CN 102835677A
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Abstract
The invention discloses a processing method for curried chicken, which comprises the following steps of: selecting raw materials, preparing feed liquid, injecting, quickly freezing, cutting into blocks, stir-frying a flavoring bag, and packing, wherein according to part by weight, the feed liquid comprises 90-110 parts of glucose, 1-2 parts of salt, 2-3 parts of monosodium glutamate, 1-2 parts of emulsification curing agent, 0.2-0.3 part of (I+G), 1-2 parts of white sugar and 0.05-0.15 part of sodium erythorbate; uniformly mixing. The stir-drying method of the flavoring bag comprises the following steps of: placing chicken oil, palm oil, butter oil and salad oil, heating; adding ginger, green onion and onion; slightly frying for 1to 2 minutes; heating until boiling; adding tomato sauce, and heating until boiling; adding curry powder, and heating until boiling; adding crystal sugar and a bit of water, and fully dissolving; adding salt and water, and heating until boiling; stirring; stopping heating; adding chicken essence, the monosodium glutamate, chicken paste and red oil; and taking out of a pot. Unique package is adopted, and the curried chicken is convenient and rapid to eat, has delicious taste, and is green and healthy.
Description
Technical field
The invention belongs to food and machining technology thereof, be specifically related to a kind of processing method of Curried chicken.
Background technology
Chicken is nutritious; Be rich in the necessary amino acid of human body, vitamin and mineral matter, the content of potassium aqc amino acid is also very abundant, therefore can remedy the deficiency of ox and pork; Simultaneously also because chicken is more than the vitamin A content of other meats; Though and poorer than vegetables or liver aspect amount, compare with pork with beef, the content of its vitamin A is high.Chicken protein content is higher, and is prone to be absorbed by the body into utilization, the muscle power of enhancing is arranged, the effect of strengthening body.Do curried cuisine, go into dish with curry powder, its flavor is more aromatic fine and smooth; Curry powder not only becomes curried juice very soon after heating, and also more tasty after boiling together with chicken, the Curried chicken on the market is edible in the restaurant usually; Be inconvenient to carry; And lack the material bag, also pack if be aided with the material bag of scientific nutrition, Curried chicken eats convenient, fast.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, and a kind of instant, the processing method of Curried chicken efficiently are provided.
Technical scheme of the present invention is following:
A kind of processing method of Curried chicken, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. feed liquid preparation: by weight, water 90～110 glucose 2～3 salt 1～2 monosodium glutamate 2～3 emulsification curing agents 1～2 I+G 0.2～0.3 white sugar 1～2 different Vc sodium 0.05～0.15 evenly mixes;
C. injection: feed liquid is injected green bird chicken with 10% ± 2% injection rate, the chicken of injection is put into the machine of tormenting, tormented 15～20 minutes with conveyer belt, with the chicken of tormenting put into pickle between, pickled 2～3 hours, pickle a temperature and be controlled at 0～4 ℃;
D. quick-frozen: the green bird chicken of pickling-35 ℃ quick-frozen, quick-frozen to central temperature reach-8～-5 ℃;
E. stripping and slicing: it is cut into 3～4 centimetres of pieces, and quick-frozen once more reaches below-18 ℃ to central temperature;
F. flavor pack frying: by weight; Chicken fat 90～110 palm oils 10～20 butter 40～60 salad oils 110～120 ginger 90～110 green onions 90～110 onions 120～130 curry powders 60～70 monosodium glutamates 12～18 chickens' extracts 15～25 chicken cream 7～10 rock sugar 5～15 catsup 20～40 salt 50～65 chilli oil 5～15 water 130～165 once drop into and frying;
G. pack: 400 gram chicken nuggets+45 gram flavor pack packed products.
Said flavor pack frying production method is following, puts chicken fat, palm oil, butter and salad rusting heat earlier, adds ginger, green onion, onion, little fried 1～2 minute; Be heated to boiling, be heated to boiling, be heated to boiling with curry powder with catsup; A little fully dissolves with rock sugar and water, adds Yan Heshui and is heated to boiling, stirs; Stop heating, add chickens' extract, monosodium glutamate, chicken cream, chilli oil, take the dish out of the pot.
The invention has the advantages that: 1, adopt independent packaging, instant, quick; 2, tasty, green health.
Be described further in the face of the present invention under the specific embodiment.
The processing method of 1 one kinds of Curried chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. feed liquid preparation: by weight, water 90 glucose 2 salt 1 monosodium glutamate 2 emulsification curing agents 1 I+G 0.2 white sugar 1 different Vc sodium 0.15 evenly mixes;
C. injection: feed liquid is injected green bird chicken with 12% injection rate, the chicken of injection is put into the machine of tormenting, tormented 15 minutes with conveyer belt, with the chicken of tormenting put into pickle between, pickled 2 hours, pickle a temperature and be controlled at 0 ℃;
D. quick-frozen: the green bird chicken of pickling-35 ℃ quick-frozen, quick-frozen to central temperature reach-8 ℃;
E. stripping and slicing: it is cut into 3 centimetres of pieces, and quick-frozen once more reaches-18 ℃ to central temperature;
F. flavor pack frying: by weight; Chicken fat 90 palm oils 10 butter 40 salad oils 120 ginger 90 green onions 90 onions 120 curry powders 60 monosodium glutamates 12 chickens' extracts 15 chicken cream 7 rock sugar 5 catsup 40 salt 50 chilli oil 5 water 130 once drop into and frying;
G. pack: 400 gram chicken nuggets+45 gram flavor pack packed products.
The processing method of 2 one kinds of Curried chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. feed liquid preparation: by weight, water 110 glucose 3 salt 2 monosodium glutamates 3 emulsification curing agents 2 I+G 0.3 white sugar 2 different Vc sodium 0.05 evenly mix;
C. injection: feed liquid is injected green bird chicken with 8% injection rate, the chicken of injection is put into the machine of tormenting, tormented 20 minutes with conveyer belt, with the chicken of tormenting put into pickle between, pickled 3 hours, pickle a temperature and be controlled at 4 ℃;
D. quick-frozen: the green bird chicken of pickling-35 ℃ quick-frozen, quick-frozen to central temperature reach-5 ℃;
E. stripping and slicing: it is cut into 4 centimetres of pieces, and quick-frozen once more reaches-20 ℃ to central temperature;
F. flavor pack frying: by weight; Chicken fat 110 palm oils 20 butter 60 salad oils 110 ginger 110 green onions 110 onions 130 curry powders 70 monosodium glutamates 18 chickens' extracts 25 chicken cream 10 rock sugar 15 catsup 20 salt 65 chilli oil 15 water 165 once drop into and frying;
G. pack: 400 gram chicken nuggets+45 gram flavor pack packed products.
The processing method of 3 one kinds of Curried chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. feed liquid preparation: by weight, water 100 glucose 2.5 salt 1.5 monosodium glutamates 2.5 emulsification curing agents 3 I+G 0.2 white sugar 1.2 different Vc sodium 0.15 evenly mix;
C. injection: feed liquid is injected green bird chicken with 10% injection rate, the chicken of injection is put into the machine of tormenting, tormented 18 minutes with conveyer belt, with the chicken of tormenting put into pickle between, pickled 3 hours, pickle a temperature and be controlled at 2 ℃;
D. quick-frozen: the green bird chicken of pickling-35 ℃ quick-frozen, quick-frozen to central temperature reach-6 ℃;
E. stripping and slicing: it is cut into 3.5 centimetres of pieces, and quick-frozen once more reaches-25 ℃ to central temperature;
F. flavor pack frying: by weight; Chicken fat 100 palm oils 15 butter 50 salad oils 114 ginger 102 green onions 102 onions 127 curry powders 64 monosodium glutamates 15 chickens' extracts 20 chicken cream 8 rock sugar 10 catsup 30 salt 61 chilli oil 10 water 150 once drop into and frying;
G. pack: 400 gram chicken nuggets+45 gram flavor pack packed products.
The raw materials used green bird chicken of the present invention is from Inner Mongolian grassland Xing Fa Food Co., Ltd cultivation base, and is natural pollution-free.
Claims (2)
1. the processing method of a Curried chicken is characterized in that, is made up of following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. feed liquid preparation: by weight, water 90～110 glucose 2～3 salt 1～2 monosodium glutamate 2～3 emulsification curing agents 1～2 I+G 0.2～0.3 white sugar 1～2 different Vc sodium 0.05～0.15 evenly mixes;
C. injection: feed liquid is injected green bird chicken with 10% ± 2% injection rate, the chicken of injection is put into the machine of tormenting, tormented 15～20 minutes with conveyer belt, with the chicken of tormenting put into pickle between, pickled 2～3 hours, pickle a temperature and be controlled at 0～4 ℃;
D. quick-frozen: the green bird chicken of pickling-35 ℃ quick-frozen, quick-frozen to central temperature reach-8～-5 ℃;
E. stripping and slicing: it is cut into 3～4 centimetres of pieces, and quick-frozen once more reaches below-18 ℃ to central temperature;
F. flavor pack frying: by weight; Chicken fat 90～110 palm oils 10～20 butter 40～60 salad oils 110～120 ginger 90～110 green onions 90～110 onions 120～130 curry powders 60～70 monosodium glutamates 12～18 chickens' extracts 15～25 chicken cream 7～10 rock sugar 5～15 catsup 20～40 salt 50～65 chilli oil 5～15 water 130～165 once drop into and frying;
G. pack: 400 gram chicken nuggets+45 gram flavor pack packed products.
2. the processing method of a kind of Curried chicken as claimed in claim 1 is characterized in that, puts chicken fat, palm oil, butter and salad rusting heat earlier, adds ginger, green onion, onion; Little fried 1～2 minute, be heated to boiling, be heated to boiling with catsup, be heated to boiling with curry powder; A little fully dissolves with rock sugar and water, adds Yan Heshui and is heated to boiling, stirs; Stop heating, add chickens' extract, monosodium glutamate, chicken cream, chilli oil, take the dish out of the pot.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210372636XA CN102835677A (en) | 2012-09-29 | 2012-09-29 | Processing method for curried chicken |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210372636XA CN102835677A (en) | 2012-09-29 | 2012-09-29 | Processing method for curried chicken |
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| CN102835677A true CN102835677A (en) | 2012-12-26 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN107373420A (en) * | 2017-07-12 | 2017-11-24 | 必斐艾食品有限公司 | A kind of processing method of curry chicken |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613366A (en) * | 2004-12-08 | 2005-05-11 | 辛海波 | Fragrant hot-pot flavouring and production |
| CN1623441A (en) * | 2004-12-08 | 2005-06-08 | 辛海波 | Manufacturing method of flavoured meat |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN102113676A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Method for cooking curried chicken |
| CN102396725A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Method for cooking curry chicken chops |
-
2012
- 2012-09-29 CN CN201210372636XA patent/CN102835677A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613366A (en) * | 2004-12-08 | 2005-05-11 | 辛海波 | Fragrant hot-pot flavouring and production |
| CN1623441A (en) * | 2004-12-08 | 2005-06-08 | 辛海波 | Manufacturing method of flavoured meat |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN102113676A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Method for cooking curried chicken |
| CN102396725A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Method for cooking curry chicken chops |
Non-Patent Citations (3)
| Title |
|---|
| 于丽萍: "咖喱鸡肉末加工方法", 《肉类工业》 * |
| 张国治: "《油炸食品生产技术》", 30 September 2005, 化学工业出版社 * |
| 王爱群等: "印度咖喱鸡罐头制作技术", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN107373420A (en) * | 2017-07-12 | 2017-11-24 | 必斐艾食品有限公司 | A kind of processing method of curry chicken |
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Application publication date: 20121226 |