CN103120300A - Orange juice meat paste and preparation method thereof - Google Patents
Orange juice meat paste and preparation method thereof Download PDFInfo
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- CN103120300A CN103120300A CN2012105341412A CN201210534141A CN103120300A CN 103120300 A CN103120300 A CN 103120300A CN 2012105341412 A CN2012105341412 A CN 2012105341412A CN 201210534141 A CN201210534141 A CN 201210534141A CN 103120300 A CN103120300 A CN 103120300A
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Abstract
The invention discloses orange juice meat paste and a preparation method thereof. The orange juice meat paste disclosed by the invention is prepared from the following ingredients: 100g-500g of chickens, 50g-300g of orange juice, 150g-600g of thick broad-bean sauce, 10g-50g of minced garlic, 5g-15g of chopped green onions, 15g-30g of salt, 10g-30g of monosodium glutamate, 10g-25g of white granulated sugar, 5g-15g of ground pepper and 5g-10g of chicken powder. The orange juice meat paste disclosed by the invention is delicious in taste, unique in flavor, nutrient and healthy.
Description
Technical field
The present invention relates to a kind of food, particularly relate to a kind of orange juice meat pulp and preparation method thereof.
Background technology
At present, along with improving constantly of living standards of the people, people become exquisite to the color, smell and taste of diet, especially also just more and more higher to the requirement of meat pulp to flavouring, the way of meat pulp, be mainly to be that raw material is made by thick broad-bean sauce, meat and edible wet goods at present, and the batching tradition is single, mouthfeel approaches in fact, and characteristic is not obvious.
Summary of the invention
The purpose of this invention is to provide a kind of delicious flavour, special taste, orange juice meat pulp of nutrient health and preparation method thereof.
The technical scheme that adopts:
A kind of orange juice meat pulp, formulated by following batching:
Chicken 100-500 gram, orange juice 50-300 gram, thick broad-bean sauce 150-600 gram, garlic solvent 10-50 gram, the fine and soft 5-15 gram of green onion, salt 15-30 gram, monosodium glutamate 10-30 gram, white granulated sugar 10-25 gram, pepper powder 5-15 gram, chickens' extract 5-10 gram.
A kind of preparation method of orange juice meat pulp comprises the following steps:
1, by above-mentioned weight take batching chicken 100-500 gram chopping is poured into stir-fry in the pot of oil temperature 140-200 degree 15 minutes standby;
2, get the juice that fresh orange smashs out the 50-300 gram to pieces standby.
3, thick broad-bean sauce 150-600 gram poured into added the fine and soft 5-15 gram of garlic solvent 10-50 gram, green onion, salt 15-30 gram, monosodium glutamate 10-30 gram, white granulated sugar 10-25 gram, pepper powder 5-15 gram, chickens' extract 5-10 gram in pot, stir-fry 5 minutes standby;
4, heating stir-fries in the thick broad-bean sauce that the chicken 100-500 gram that step 1 is stir-fried adds step 4 to stir-fry;
5, the juice of orange being smashed out to pieces the 50-300 gram is poured in the sauce that stir-fries and is stirred, and gets final product.
The vitamin C of rich content, P in orange can increase Abwehrkraft des Koepers, add delicious flavour in meat pulp, special taste, nutrient health.
The specific embodiment
Embodiment one
A kind of orange juice meat pulp, formulated by following batching:
Chicken 100 grams, orange juice 50 grams, thick broad-bean sauce 150 grams, garlic solvent 10 grams, fine and soft 5 grams of green onion, salt 15 grams, monosodium glutamate 10 grams, white granulated sugar 10 grams, pepper powder 5 grams, chickens' extract 5 grams.
Embodiment two
A kind of orange juice meat pulp, formulated by following batching:
Chicken 500 grams, orange juice 300 grams, thick broad-bean sauce 600 grams, garlic solvent 50 grams, fine and soft 15 grams of green onion, salt 30 grams, monosodium glutamate 30 grams, white granulated sugar 25 grams, pepper powder 15 grams, chickens' extract 10 grams.
Embodiment three
A kind of orange juice meat pulp, formulated by following batching:
Chicken 300 grams, orange juice 150 grams, thick broad-bean sauce 350 grams, garlic solvent 25 grams, fine and soft 8.5 grams of green onion, salt 15 grams, monosodium glutamate 15 grams, white granulated sugar 13 grams, pepper powder 9.5 grams, chickens' extract 6 grams.
Claims (2)
1. orange juice meat pulp is characterized in that: be formulated by following batching:
Chicken 100-500 gram, orange juice 50-300 gram, thick broad-bean sauce 150-600 gram, garlic solvent 10-50 gram, the fine and soft 5-15 gram of green onion, salt 15-30 gram, monosodium glutamate 10-30 gram, white granulated sugar 10-25 gram, pepper powder 5-15 gram, chickens' extract 5-10 gram.
2. the preparation method of a kind of orange juice meat pulp according to claim 1, is characterized in that comprising the following steps:
(1), by above-mentioned weight take batching chicken 100-500 gram chopping is poured into stir-fry in the pot of oil temperature 140-200 degree 15 minutes standby;
(2), get the juice that fresh orange smashs out the 50-300 gram to pieces standby;
(3), thick broad-bean sauce 150-600 gram poured into added the fine and soft 5-15 gram of garlic solvent 10-50 gram, green onion, salt 15-30 gram, monosodium glutamate 10-30 gram, white granulated sugar 10-25 gram, pepper powder 5-15 gram, chickens' extract 5-10 gram in pot, stir-fry 5 minutes standby;
(4), heating stir-fries in the thick broad-bean sauce that the chicken 100-500 gram that step 1 is stir-fried adds step 4 to stir-fry;
(5), the juice of smashing out orange to pieces the 50-300 gram pours in the sauce that stir-fries and stirs, get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105341412A CN103120300A (en) | 2012-12-12 | 2012-12-12 | Orange juice meat paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105341412A CN103120300A (en) | 2012-12-12 | 2012-12-12 | Orange juice meat paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103120300A true CN103120300A (en) | 2013-05-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105341412A Pending CN103120300A (en) | 2012-12-12 | 2012-12-12 | Orange juice meat paste and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103120300A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798737A (en) * | 2013-11-19 | 2014-05-21 | 安徽麦德发食品有限公司 | Vanilla chicken powder |
| CN104687009A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Soy sauce flavor type compound sauce and preparation process thereof |
| CN108740976A (en) * | 2018-05-25 | 2018-11-06 | 合肥市龙乐食品有限公司 | A kind of fruit-flavor type diced chicken sauce and preparation method thereof |
-
2012
- 2012-12-12 CN CN2012105341412A patent/CN103120300A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798737A (en) * | 2013-11-19 | 2014-05-21 | 安徽麦德发食品有限公司 | Vanilla chicken powder |
| CN104687009A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Soy sauce flavor type compound sauce and preparation process thereof |
| CN108740976A (en) * | 2018-05-25 | 2018-11-06 | 合肥市龙乐食品有限公司 | A kind of fruit-flavor type diced chicken sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20130529 |