CN103099231A - Chicken tassajo and preparation method thereof - Google Patents
Chicken tassajo and preparation method thereof Download PDFInfo
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- CN103099231A CN103099231A CN2011103591743A CN201110359174A CN103099231A CN 103099231 A CN103099231 A CN 103099231A CN 2011103591743 A CN2011103591743 A CN 2011103591743A CN 201110359174 A CN201110359174 A CN 201110359174A CN 103099231 A CN103099231 A CN 103099231A
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- chicken meat
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Abstract
The invention relates to chicken tassajo and a preparation method thereof, and belongs to the field of food machining. The chicken tassajo provided by the invention is prepared by the following the steps of: washing chicken, boiling so as to remove blood water, filtering, adding salt, uniformly mixing, frying in oil, adding spice, uniformly mixing and airing. The chicken tassajo prepared by using the preparation method has the fragrant and crisp taste of the chicken and chewy in taste, thus being a novel snack food for the public.
Description
Technical field
The present invention relates to a kind of preparation method of dired chicken meat, belong to food processing field.
Background technology
Chicken protein content is high and fat content is low, also contains abundant calcium, iron, phosphorus and Cobastab etc., delicious flavour, and eating method is numerous.At present, the dired chicken meat made take chicken as raw material not yet appears on market.
Summary of the invention
The purpose of this invention is to provide a kind of dired chicken meat and preparation method thereof, the dired chicken meat that makes with the method has the crisp-fried flavor of chicken.
The inventive method comprises following steps:
A, chicken clean, and cook off watery blood, are filtered dry, and put into rapeseed oil after adding salt to mix thoroughly fried;
B, with the chicken after step a frying, add spices, mix dry getting final product thoroughly.
Further, step a chicken should adopt chicken-breasted; Chicken block is cut into the strip that the cross section length and width is 6～10mm after cleaning.
Step a salt addition is 1～3% of chicken weight, need pickle 0.5～1.5h after adding salt; Friedly when fried have no raw meat to the cutlet surface and get final product.
The spices of step b is the common spices such as sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark, and consumption is as the criterion with common dose, does seasoning.Wherein, the sesame addition be after frying chicken weight 6～15%.
Drying mode can adopt the mode of drying or drying.Wherein, 80～95 ℃ of bake out temperatures, time 1～1.5h.
Beneficial effect of the present invention: the inventive method technique is simple, easily enforcement, the manufactured goods aromatic flavour, good mouthfeel, have simultaneously characteristics nutritious, that appetizing helps food, meet the diet style that modern people pursue nutrition, health care, convenience and pure natural, be fit to the men and women, old and young person sponging on an aristocrat of each side and taste for a long time.
The specific embodiment
The preparation method of dired chicken meat of the present invention is:
A, chicken clean, and cook off watery blood, are filtered dry, and put into rapeseed oil after adding salt to mix thoroughly fried;
B, with the chicken after step a frying, add spices, mix dry getting final product thoroughly.
The dired chicken meat that the method makes has the crisp-fried flavor of chicken and strong simultaneously.
Preferably, adopt rapid a chicken should adopt chicken-breasted; Chicken block is cut into the strip that the cross section length and width is 6～10mm after cleaning.
Preferably, step a salt addition is 1～3% of chicken weight, need pickle 0.5～1.5h after adding salt; Friedly when fried have no raw meat to the cutlet surface and get final product.
Preferably, the spices of step b is the common spices such as sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark, and consumption is as the criterion with common dose, does seasoning.Wherein, the sesame addition be after frying chicken weight 6～15%.
Preferably, drying mode can adopt the mode of drying or drying.Wherein, 80～95 ℃ of bake out temperatures, time 1～1.5h.
Embodiment 1
500g essence chicken is cleaned, be cut into the strip that the cross section length and width is 7mm, put into pot and add the surperficial watery blood of poach fleshing silk.Anhydrate be filtered dry after, add 8g salt to mix thoroughly, pickle 1h, put into that rapeseed oil is fried to be pulled out when slightly there is fried vestige on the chicken surface, dry.
With the chicken after above-mentioned frying, add the white sesameseed 60g that fries, and mix thoroughly with spices such as capsicum, Chinese prickly ash, star aniseed powder, fennel powders, put into baking oven after drying and namely get product in 85 ℃ of baking 1h.
Embodiment 2
500g essence chicken is cleaned, be cut into the strip that the cross section length and width is 10mm, put into pot and add the surperficial watery blood of poach fleshing silk.Anhydrate be filtered dry after, add the salt of 10g to mix thoroughly, pickle 1.5h, put into that rapeseed oil is fried to be pulled out when slightly there is fried vestige on the chicken surface, dry.
With the chicken after above-mentioned frying, add the white sesameseed 45g that fries, and mix thoroughly with spices such as capsicum, Chinese prickly ash, star aniseed powder, fennel powders, mix thoroughly, put into baking oven after drying and namely get product in 92 ℃ of baking 1.5h.
Product of the present invention is nutritious, and does not add the additives such as essence, pigment in manufacturing process, is particularly suitable for the lighter crowds of taste such as old man, child.
Claims (7)
1. the preparation method of a dired chicken meat is characterized in that: comprise following steps:
A, chicken clean, and cook off watery blood, are filtered dry, and put into rapeseed oil after adding salt to mix thoroughly fried;
B, with the chicken after step a frying, add spices, mix dry getting final product thoroughly.
2. the preparation method of dired chicken meat according to claim 1, it is characterized in that: step a salt addition is the 1-3% of chicken weight.
3. the preparation method of dired chicken meat according to claim 1 is characterized in that: described spices is at least a in sesame, Chinese prickly ash, capsicum, anise, fennel, cloves, cassia bark.
4. the preparation method of dired chicken meat according to claim 1, it is characterized in that: described chicken is chicken-breasted.
5. the preparation method of dired chicken meat according to claim 1, it is characterized in that: described drying is for drying or drying.
6. the preparation method of dired chicken meat according to claim 5, it is characterized in that: described drying condition is: 80～95 ℃ of bake out temperatures, time 1～1.5h.
7. the dired chicken meat of the described preparation method's gained of claim 1～6 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103591743A CN103099231A (en) | 2011-11-14 | 2011-11-14 | Chicken tassajo and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103591743A CN103099231A (en) | 2011-11-14 | 2011-11-14 | Chicken tassajo and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099231A true CN103099231A (en) | 2013-05-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103591743A Pending CN103099231A (en) | 2011-11-14 | 2011-11-14 | Chicken tassajo and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099231A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653022A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Chicken particles and preparation method thereof |
| CN103734784A (en) * | 2013-12-30 | 2014-04-23 | 重庆念记食品有限公司 | Processing method of hechuan-flavor pork slices |
| CN104705687A (en) * | 2013-12-17 | 2015-06-17 | 余玉炎 | Crisp-fried meat |
| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN114158693A (en) * | 2021-11-19 | 2022-03-11 | 北京高记中和食品有限公司 | Preparation method of dried chicken |
-
2011
- 2011-11-14 CN CN2011103591743A patent/CN103099231A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653022A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Chicken particles and preparation method thereof |
| CN103653022B (en) * | 2013-12-09 | 2015-08-12 | 山东凤祥股份有限公司 | A kind of chicken grain and preparation method thereof |
| CN104705687A (en) * | 2013-12-17 | 2015-06-17 | 余玉炎 | Crisp-fried meat |
| CN103734784A (en) * | 2013-12-30 | 2014-04-23 | 重庆念记食品有限公司 | Processing method of hechuan-flavor pork slices |
| CN103734784B (en) * | 2013-12-30 | 2015-09-30 | 重庆念记食品有限公司 | Hechuan sliced meat processing method |
| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN114158693A (en) * | 2021-11-19 | 2022-03-11 | 北京高记中和食品有限公司 | Preparation method of dried chicken |
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| 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: 20130515 |