CN103082328A - Tujia-flavor hot and sour chicken giblets - Google Patents
Tujia-flavor hot and sour chicken giblets Download PDFInfo
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- CN103082328A CN103082328A CN2013100710487A CN201310071048A CN103082328A CN 103082328 A CN103082328 A CN 103082328A CN 2013100710487 A CN2013100710487 A CN 2013100710487A CN 201310071048 A CN201310071048 A CN 201310071048A CN 103082328 A CN103082328 A CN 103082328A
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Abstract
The invention discloses Tujia-flavor hot and sour chicken giblets, and belongs to the technical field of a cooked product. The Tujia-flavor hot and sour chicken giblets adopt the technical scheme that the cooked product with Tujia flavor and hot and sour taste is prepared from internal organs of local chicken. The Tujia-flavor hot and sour chicken giblets have the beneficial effects that the internal organs of the local chicken which are abandoned in the past are collected to prepare delicious foods. Therefore, an abundant food resource is provided; the environmental pollution is reduced; and the possibility of a natural dissemination disease is also reduced. A raw material is more exquisite by cleaning and removing foul smell and fishy smell; specific pickled radishes for Tujia, pickled hot peppers, pickled ginger, a small amount of pepper, illicium verum, myrcia and liquorice are added to the fried ingredients, so that the chicken gizzard has a rustic Tujia flavor and hot and sour taste; and the prepared hot and sour chicken giblets are bright in color, delicious in taste, thick in smell, fragrant and delicious, appetizing and spleen-tonifying, can be eaten after being opened and heated, and is suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of cooked product, particularly a kind of vinegar-pepper chicken giblets of Tujia with Tujia's local flavor and vinegar-pepper taste.
Background technology
For the processing of chicken organ, be generally throw away or still put on the dining table as dish now, that throws away not only pollutes the environment, and also can spread disease; And average family is put on the dining table and also tailing can be thrown away and cause environmental pollution.
Some places also begin chicken organ is made the chicken giblets cooked product, carry out commercial operation, and in prior art, the preparation method of chicken giblets cooked product is a lot, and as boiling, frying, cured, the halogen sauce roasted, salt down etc., special favor is had nothing in common with each other; But also there is no to find to have the chicken giblets of Tujia's local flavor and vinegar-pepper taste.
Summary of the invention
Technical problem to be solved by this invention is for also not having the chicken giblets of Tujia's local flavor and vinegar-pepper taste on present market concurrently, provide a kind of and adopt the distinctive batching of Tujia and cooking methods and the chicken giblets of processing, needs with satisfying the market, increase food resource, can also reduce because chicken organ being thrown away the problem that environmental pollution occurs simultaneously.
For solving the problems of the technologies described above, the invention provides the vinegar-pepper chicken giblets of a kind of Tujia, its technical scheme that adopts is that native chicken organ is made the cooked product with Tujia's local flavor and vinegar-pepper taste, it is characterized in that the mix proportion scheme of its making step and main batching is as follows.
⑴ clean: the heart in native chicken organ, chicken gizzard, chicken's gizzard and chicken intestines are carried out selected, then clean classification.
⑵ deodorize: chicken's gizzard and chicken intestines are crumpled with white wine, added again the rubbing of fecula and salt after flushing, then rinse well with clear water.
⑶ except fishy smell: with water boil, respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are put into, then boiled to take out after 3 minutes and drain, remove deoil foam and watery blood.
⑷ cut and join: respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are cut into piece, sheet, section.
⑸ pickle: will cut the heart, chicken gizzard, chicken's gizzard and the chicken intestines that prepare and add respectively 1% salt and mix thoroughly, pickle 10-12 hour, then taking-up drains.
⑹ batching: major ingredient is chicken giblets: after being mixed by heart, chicken gizzard, chicken's gizzard and chicken intestines, formed chicken giblets raw material weight accounts for 50% of gross weight; Auxiliary material is rapeseed oil, pickled radish, bubble green pepper and bubble ginger, compares with gross weight, and rapeseed oil accounts for 25%, and pickled radish accounts for 10%, and the bubble green pepper accounts for 8%, and bubble ginger accounts for 5%; Condiment is Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, compares with gross weight, and Chinese prickly ash accounts for 0.5%, and Chinese anise accounts for 0.5%, and spiceleaf accounts for 0.3%, and Radix Glycyrrhizae accounts for 0.2%, and salt accounts for 0.3%, and monosodium glutamate accounts for 0.2%.
⑺ frying: first rapeseed oil is boiled, then put into heart and chicken's gizzard, vigorous fire frying 5 minutes, and then put into chicken gizzard and chicken intestines, the vigorous fire frying is 5 minutes again, then adds pickled radish, bubble green pepper, bubble ginger, Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, then vigorous fire frying 5 minutes, then off the pot, obtain the chicken giblets prepared food of vinegar-pepper taste.
⑻ measure pack: the metering of chicken giblets prepared food after frying is off the pot evenly, by specification pack into retort pouch, then vacuum-pumping and sealing.
⑼ the warehouse-in of sterilizing: sterilization is 30-40 minute at 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, then the packaging products in boxes warehouse-in that will be up to the standards.
The invention has the beneficial effects as follows that will abandon no native chicken organ collection makes delicious food in the past, namely provide abundant food resource to reduce again environmental pollution, also having reduced one may pathophorous possibility.The present invention makes raw material exquisiter by cleaning and deodorize and fishy smell; Add the distinctive pickled radish of Tujia, bubble green pepper, bubble ginger and a small amount of Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae in the frying batching, make chicken giblets have honest Tujia's local flavor and vinegar-pepper taste; The chicken giblets of making like this are vinegar-pepper to be had both, the look delicate flavour beautiful, smell is aromatic, delicate fragrance is good to eat, Appetizing spleen-tonifying, and opening the bag heating is edible, is convenient to large-scale production.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1.
Purchase native chicken organ, it is carried out selected, then clean, then according to heart, chicken gizzard, chicken's gizzard and the classification of chicken intestines, crop, oesophagus, glandular stomach are attributed to chicken intestines class, spleen is attributed to the chicken gizzard class; Then chicken's gizzard and chicken intestines are crumpled with white wine, added again the rubbing of fecula and salt after flushing, then rinse well with clear water, remove stink; With water boil, respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are put into again, then boiled to take out after 3 minutes and drain, except deoiling foam and watery blood, remove fishy smell; Then respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are cut into piece, sheet, section; Then will cut the heart, chicken gizzard, chicken's gizzard and the chicken intestines that prepare and add 1% salt to mix thoroughly according to its weight respectively, pickle 10 hours, and then take out and drain.
Then prepare burden, get by heart, chicken gizzard, chicken's gizzard and chicken intestines and mix rear formed chicken giblets raw material 25kg; Get rapeseed oil 12.5kg, pickled radish 5kg, bubble green pepper 4kg, bubble ginger 2.5kg, Chinese prickly ash 0.25kg, Chinese anise 0.25kg, spiceleaf 0.15kg, Radix Glycyrrhizae 0.1kg, salt 0.15kg, monosodium glutamate 0.1kg; Then carry out the vigorous fire frying, first rapeseed oil is boiled, then put into heart and chicken's gizzard, vigorous fire frying 5 minutes, and then put into chicken gizzard and chicken intestines, then vigorous fire frying 5 minutes, then add pickled radish, bubble green pepper, bubble ginger, Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, the vigorous fire frying is 5 minutes again, and is then off the pot, obtains the chicken giblets prepared food of vinegar-pepper taste; Then the chicken giblets prepared food after frying is off the pot is according to the standard metering of every part of 500g, the retort pouch of packing into, then vacuum-pumping and sealing; Then the sterilization indoor sterilizing at 121 ℃ of temperature is 30 minutes, and then back-pressure is cooled to normal temperature, and substandard product is rejected in check at last, then the packaging products in boxes warehouse-in that will be up to the standards.
Embodiment 2.
Purchase native chicken organ, it is carried out selected, then clean, then according to heart, chicken gizzard, chicken's gizzard and the classification of chicken intestines, crop, oesophagus, glandular stomach are attributed to chicken intestines class, spleen is attributed to the chicken gizzard class; Then chicken's gizzard and chicken intestines are crumpled with white wine, added again the rubbing of fecula and salt after flushing, then rinse well with clear water, remove stink; With water boil, respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are put into again, then boiled to take out after 3 minutes and drain, except deoiling foam and watery blood, remove fishy smell; Then respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are cut into piece, sheet, section; Then will cut the heart, chicken gizzard, chicken's gizzard and the chicken intestines that prepare and add 1% salt to mix thoroughly according to its weight respectively, pickle 11 hours, and then take out and drain.
Then prepare burden, get by heart, chicken gizzard, chicken's gizzard and chicken intestines and mix rear formed chicken giblets raw material 50kg; Get rapeseed oil 25kg, pickled radish 10kg, bubble green pepper 8kg, bubble ginger 5kg, Chinese prickly ash 0.5kg, Chinese anise 0.5kg, spiceleaf 0.3kg, Radix Glycyrrhizae 0.2kg, salt 0.3kg, monosodium glutamate 0.2kg; Then carry out the vigorous fire frying, first rapeseed oil is boiled, then put into heart and chicken's gizzard, vigorous fire frying 5 minutes, and then put into chicken gizzard and chicken intestines, then vigorous fire frying 5 minutes, then add pickled radish, bubble green pepper, bubble ginger, Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, the vigorous fire frying is 5 minutes again, and is then off the pot, obtains the chicken giblets prepared food of vinegar-pepper taste; Then the chicken giblets prepared food after frying is off the pot is according to the standard metering of every part of 250g, the retort pouch of packing into, then vacuum-pumping and sealing; Then the sterilization indoor sterilizing at 121 ℃ of temperature is 35 minutes, and then back-pressure is cooled to normal temperature, and substandard product is rejected in check at last, then the packaging products in boxes warehouse-in that will be up to the standards.
Embodiment 3.
Purchase native chicken organ, it is carried out selected, then clean, then according to heart, chicken gizzard, chicken's gizzard and the classification of chicken intestines, crop, oesophagus, glandular stomach are attributed to chicken intestines class, spleen is attributed to the chicken gizzard class; Then chicken's gizzard and chicken intestines are crumpled with white wine, added again the rubbing of fecula and salt after flushing, then rinse well with clear water, remove stink; With water boil, respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are put into again, then boiled to take out after 3 minutes and drain, except deoiling foam and watery blood, remove fishy smell; Then respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are cut into piece, sheet, section; Then will cut the heart, chicken gizzard, chicken's gizzard and the chicken intestines that prepare and add 1% salt to mix thoroughly according to its weight respectively, pickle 12 hours, and then take out and drain.
Then prepare burden, get by heart, chicken gizzard, chicken's gizzard and chicken intestines and mix rear formed chicken giblets raw material 100kg; Get rapeseed oil 50kg, pickled radish 20kg, bubble green pepper 16kg, bubble ginger 10kg, Chinese prickly ash 1kg, Chinese anise 1kg, spiceleaf 0.6kg, Radix Glycyrrhizae 0.4kg, salt 0.6kg, monosodium glutamate 0.4kg; Then carry out the vigorous fire frying, first rapeseed oil is boiled, then put into heart and chicken's gizzard, vigorous fire frying 5 minutes, and then put into chicken gizzard and chicken intestines, then vigorous fire frying 5 minutes, then add pickled radish, bubble green pepper, bubble ginger, Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, the vigorous fire frying is 5 minutes again, and is then off the pot, obtains the chicken giblets prepared food of vinegar-pepper taste; Then the chicken giblets prepared food after frying is off the pot is according to the standard metering of every part of 50g, the inner wrapping retort pouch of packing into, then vacuum-pumping and sealing; Then the sterilization indoor sterilizing at 121 ℃ of temperature is 40 minutes, and then back-pressure is cooled to normal temperature, and substandard product is rejected in check at last, then with the packaging bag that is up to the standards according to every part of 10 packing boxes, then packaging products in boxes is put in storage.
Claims (1)
1. vinegar-pepper chicken giblets of Tujia is characterized in that the mix proportion scheme of making step and batching is as follows:
⑴ clean: the heart in native chicken organ, chicken gizzard, chicken's gizzard and chicken intestines are carried out selected, then clean classification;
⑵ deodorize: chicken's gizzard and chicken intestines are crumpled with white wine, added again the rubbing of fecula and salt after flushing, then rinse well with clear water;
⑶ except fishy smell: with water boil, respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are put into, then boiled to take out after 3 minutes and drain, remove deoil foam and watery blood;
⑷ cut and join: respectively heart, chicken gizzard, chicken's gizzard and chicken intestines are cut into piece, sheet, section;
⑸ pickle: will cut the heart, chicken gizzard, chicken's gizzard and the chicken intestines that prepare and add respectively 1% salt and mix thoroughly, pickle 10-12 hour, then taking-up drains;
⑹ batching: major ingredient is chicken giblets: after being mixed by heart, chicken gizzard, chicken's gizzard and chicken intestines, formed chicken giblets raw material weight accounts for 50% of gross weight; Auxiliary material is rapeseed oil, pickled radish, bubble green pepper and bubble ginger, compares with gross weight, and rapeseed oil accounts for 25%, and pickled radish accounts for 10%, and the bubble green pepper accounts for 8%, and bubble ginger accounts for 5%; Condiment is Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, compares with gross weight, and Chinese prickly ash accounts for 0.5%, and Chinese anise accounts for 0.5%, and spiceleaf accounts for 0.3%, and Radix Glycyrrhizae accounts for 0.2%, and salt accounts for 0.3%, and monosodium glutamate accounts for 0.2%;
⑺ frying: first rapeseed oil is boiled, then put into heart and chicken's gizzard, vigorous fire frying 5 minutes, and then put into chicken gizzard and chicken intestines, the vigorous fire frying is 5 minutes again, then adds pickled radish, bubble green pepper, bubble ginger, Chinese prickly ash, Chinese anise, spiceleaf, Radix Glycyrrhizae, salt and monosodium glutamate, then vigorous fire frying 5 minutes, then off the pot, obtain the chicken giblets prepared food of vinegar-pepper taste;
⑻ measure pack: the metering of chicken giblets prepared food after frying is off the pot evenly, by specification pack into retort pouch, then vacuum-pumping and sealing;
⑼ the warehouse-in of sterilizing: sterilization is 30-40 minute at 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, then the packaging products in boxes warehouse-in that will be up to the standards.
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| CN2013100710487A CN103082328A (en) | 2013-03-06 | 2013-03-06 | Tujia-flavor hot and sour chicken giblets |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
| CN103719895A (en) * | 2014-01-17 | 2014-04-16 | 河南省淇县永达食业有限公司 | Preparation method of jelly-type chicken giblets |
| CN104397750A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Method for processing sauced chicken giblets |
| CN104799336A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Pickled chilli chicken gizzard |
| CN104799338A (en) * | 2015-05-23 | 2015-07-29 | 敖刚强 | Processing method for native chicken giblets |
| CN104905294A (en) * | 2015-05-26 | 2015-09-16 | 重庆市蓬江食品有限公司 | Pickled chilli chicken giblets with Tujia flavor |
| CN105029497A (en) * | 2015-08-28 | 2015-11-11 | 重庆市弘久食品有限公司 | Processing method of Tujia chicken giblets |
| CN105249263A (en) * | 2015-11-22 | 2016-01-20 | 重庆市蓬江食品有限公司 | Farmhouse chicken giblet food |
| CN105876475A (en) * | 2014-12-16 | 2016-08-24 | 重庆城市后院农业开发有限公司 | Making method of Tujia chicken giblets |
| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
| CN108634211A (en) * | 2018-03-02 | 2018-10-12 | 成都天卤八部食品有限公司 | It is a kind of sweet and sour cold to eat duck frame |
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN110050958A (en) * | 2019-05-30 | 2019-07-26 | 四川荷斐斯生物技术有限公司 | A kind of river formula chicken giblets with pickled peppers and its processing method |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
| CN103719895B (en) * | 2014-01-17 | 2016-02-17 | 河南省淇县永达食业有限公司 | The preparation method of crystal chicken giblets |
| CN103719895A (en) * | 2014-01-17 | 2014-04-16 | 河南省淇县永达食业有限公司 | Preparation method of jelly-type chicken giblets |
| CN105876475A (en) * | 2014-12-16 | 2016-08-24 | 重庆城市后院农业开发有限公司 | Making method of Tujia chicken giblets |
| CN104397750A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Method for processing sauced chicken giblets |
| CN104397750B (en) * | 2014-12-25 | 2017-05-24 | 重庆市弘久食品有限公司 | Method for processing sauced chicken giblets |
| CN104799336A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Pickled chilli chicken gizzard |
| CN104799338A (en) * | 2015-05-23 | 2015-07-29 | 敖刚强 | Processing method for native chicken giblets |
| CN104905294A (en) * | 2015-05-26 | 2015-09-16 | 重庆市蓬江食品有限公司 | Pickled chilli chicken giblets with Tujia flavor |
| CN105029497A (en) * | 2015-08-28 | 2015-11-11 | 重庆市弘久食品有限公司 | Processing method of Tujia chicken giblets |
| CN105249263A (en) * | 2015-11-22 | 2016-01-20 | 重庆市蓬江食品有限公司 | Farmhouse chicken giblet food |
| CN105249263B (en) * | 2015-11-22 | 2019-06-11 | 重庆市蓬江食品有限公司 | A kind of Tujia's chicken giblets food |
| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
| CN108634211A (en) * | 2018-03-02 | 2018-10-12 | 成都天卤八部食品有限公司 | It is a kind of sweet and sour cold to eat duck frame |
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN110050958A (en) * | 2019-05-30 | 2019-07-26 | 四川荷斐斯生物技术有限公司 | A kind of river formula chicken giblets with pickled peppers and its processing method |
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Application publication date: 20130508 |