CN103637231B - The preparation method of the yellow braised chicken of a kind of quick-frozen - Google Patents
The preparation method of the yellow braised chicken of a kind of quick-frozen Download PDFInfo
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- CN103637231B CN103637231B CN201310609320.2A CN201310609320A CN103637231B CN 103637231 B CN103637231 B CN 103637231B CN 201310609320 A CN201310609320 A CN 201310609320A CN 103637231 B CN103637231 B CN 103637231B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The yellow braised chicken of a kind of quick-frozen take chicken, killed or stripped feather off as primary raw material, with other raw materials for auxiliary material, forms the yellow braised chicken of quick-frozen through process, baste preparation, pack, vacuum seal, cooking disinfection, quick freezing process.The yellow braised chicken of quick-frozen of the present invention can poach 15-20 minute be directly edible in the case of packaging.Maintain the original local flavor of yellow braised chicken, convenient, quick time edible.Very be applicable to family, fast food restaurant uses, decrease process operation link.
Description
Technical field
The present invention relates to the yellow braised chicken product of a kind of quick-frozen with chicken, killed or stripped feather off being primary raw material processes and production and processing technology thereof.
Technical background
Yellow braised chicken is present very welcome a kind of Chinese meal, particularly Chinese fast food channel, has become a leading specialty.But more time-consuming owing to adding man-hour, it is not very convenient for operating, and therefore a kind of yellow braised chicken of quick-frozen form also just arises at the historic moment.
Summary of the invention
Technical problem to be solved by this invention is for the deficiency in background technology, provides the one conveniently yellow braised chicken of quick-frozen and preparation technology thereof.
In order to solve above technical problem by the following technical solutions: the yellow braised chicken of a kind of quick-frozen, is prepared from by the raw material of following weight portion: chicken, killed or stripped feather off 40 ~ 50 parts, Pixian bean sauce 0..5 ~ 1 part, light soy sauce 0.1 ~ 0.5 part, salt 0.05 ~ 0.1 part, pepper powder 0.01 ~ 0.05 part, 0.05 ~ 0.2 part, ginger, 1 ~ 5 part, water, anistree 0.01 ~ 0.02 part, white sugar 0.1 ~ 0.5 part, monosodium glutamate 0.01 ~ 0.05 part, 0.01 ~ 0.03 part, cassia bark, dusty yeast 0.01 ~ 0.05 part, salad oil 1 ~ 2 part, cornstarch 0.1 ~ 1 part.
Preferably, be prepared from by the raw material of following weight portion: chicken, killed or stripped feather off 40kg, Pixian bean sauce 0.6kg, light soy sauce 0.4kg, salt 0.08kg, pepper powder 0.01kg, ginger 0.1kg, water 5kg, anistree 0.01kg, white sugar 0.4kg, monosodium glutamate 0.01kg, cassia bark 0.01kg, chicken dusty yeast 0.02kg, salad oil 1kg, cornstarch 0.5kg.
Preparation technology is as follows: take chicken, killed or stripped feather off as primary raw material, with other raw materials for auxiliary material, forms the yellow braised chicken of quick-frozen through process, baste preparation, pack, vacuum seal, cooking disinfection, quick freezing process.
Concrete preparation technology is as follows: be primary raw material with chicken, killed or stripped feather off, requires that meat temperature is 0 ~ 4 DEG C, without corrupt, without extravasated blood; Chicken, killed or stripped feather off is cut into the chicken nugget of 30 ~ 40 cubic centimetres of sizes, precooks 3 ~ 5 minutes, pull out and drain away the water in boiling water, the deep fat fry 2 ~ 3 minutes re-using 180 DEG C ~ 190 DEG C is for subsequent use; Prepared by baste, salad oil is added in pot, when being heated to 180 DEG C, pour ginger into, bean paste, anise, cassia bark fry after the water, pepper powder, white sugar, monosodium glutamate, dusty yeast, light soy sauce, the salt that to add 2/3 after perfume (or spice) continues to be heated to boiling, to pour in pot after remaining water and starch mixing, ebuillition of heated; Packaging bag uses digestion resistant bag, every bag add fried after chicken nugget 100 ~ 200 grams, baste 50 ~ 60 grams; Vacuum-pumping and sealing, vacuum >=0.08MPa; Poach pond poach mode is adopted to carry out sterilization, poach temperature 100 DEG C, 1 ~ 2 hour time; Adopt the mode of water-cooled, be cooled to less than 35 DEG C; Quick-frozen, is refrigerated to central temperature≤-18 DEG C.
The yellow braised chicken of quick-frozen of the present invention can poach 15-20 minute be directly edible in the case of packaging.Maintain the original local flavor of yellow braised chicken, convenient, quick time edible.Very be applicable to family, fast food restaurant uses, decrease process operation link.
Detailed description of the invention
Embodiment 1: the yellow braised chicken of a kind of quick-frozen, is prepared from by the raw material of following weight portion: chicken, killed or stripped feather off 40 ~ 50 parts, Pixian bean sauce 0..5 ~ 1 part, light soy sauce 0.1 ~ 0.5 part, salt 0.05 ~ 0.1 part, pepper powder 0.01 ~ 0.05 part, 0.05 ~ 0.2 part, ginger, 1 ~ 5 part, water, anistree 0.01 ~ 0.02 part, white sugar 0.1 ~ 0.5 part, monosodium glutamate 0.01 ~ 0.05 part, 0.01 ~ 0.03 part, cassia bark, dusty yeast 0.01 ~ 0.05 part, salad oil 1 ~ 2 part, cornstarch 0.1 ~ 1 part.
Take chicken, killed or stripped feather off as primary raw material, with other raw materials for auxiliary material, form the yellow braised chicken of quick-frozen through process, baste preparation, pack, vacuum seal, cooking disinfection, quick freezing process.
Embodiment 2: the yellow braised chicken of a kind of quick-frozen, is prepared from by the raw material of following weight portion: chicken, killed or stripped feather off 40kg, Pixian bean sauce 0.6kg, light soy sauce 0.4kg, salt 0.08kg, pepper powder 0.01kg, ginger 0.1kg, water 5kg, anistree 0.01kg, white sugar 0.4kg, monosodium glutamate 0.01kg, cassia bark 0.01kg, chicken dusty yeast 0.02kg, salad oil 1kg, cornstarch 0.5kg.
Embodiment 3: the preparation technology of the yellow braised chicken of a kind of quick-frozen:
Raw material: chicken, killed or stripped feather off, requires that meat temperature is 0-4 DEG C, without corrupt, without extravasated blood.
Feedstock treating: used by chicken, killed or stripped feather off dicer to be cut into the bulk of 30-40 size, precook 3-5 minute in boiling water, pulls out and drain away the water, deep fat fry 2-3 minute that re-uses 180 DEG C-190 DEG C for subsequent use.
Prepared by baste: in pot, add salad oil, when being heated to 180 DEG C, pour ginger into, bean paste, anise, cassia bark fry after the water, pepper powder, white sugar, monosodium glutamate, dusty yeast, light soy sauce, the salt that to add 2/3rds after perfume (or spice) continues to be heated to boiling, to pour in pot after remaining water and starch mixing, ebuillition of heated.
Pack: packaging bag uses digestion resistant bag, every bag add fried after chicken nugget 140 grams, baste 60 grams.
Vacuum-pumping and sealing: vacuum >=0.08MPA, seals the phenomenons such as limit will solidly evenly not leak gas.
Cooking disinfection: adopt poach pond poach mode, poach temperature 100 DEG C, 1.5 hours time.
Cooling: the mode adopting water-cooled, is cooled to less than 35 DEG C.
Quick-frozen: be refrigerated to central temperature≤-18 DEG C.
Claims (1)
1. the yellow braised chicken of quick-frozen, is characterized in that being prepared from by the raw material of following weight portion: chicken, killed or stripped feather off 40kg, Pixian bean sauce 0.6kg, light soy sauce 0.4kg, salt 0.08kg, pepper powder 0.01kg, ginger 0.1kg, water 5kg, anistree 0.01kg, white sugar 0.4kg, monosodium glutamate 0.01kg, cassia bark 0.01kg, chicken dusty yeast 0.02kg, salad oil 1kg, cornstarch 0.5kg; Preparation technology is as follows: take chicken, killed or stripped feather off as primary raw material, requires that meat temperature is 0 ~ 4 DEG C, without corrupt, without extravasated blood; Chicken, killed or stripped feather off is cut into the chicken nugget of 30 ~ 40 cubic centimetres of sizes, precooks 3 ~ 5 minutes, pull out and drain away the water in boiling water, the deep fat fry 2 ~ 3 minutes re-using 180 DEG C ~ 190 DEG C is for subsequent use; Prepared by baste, salad oil is added in pot, when being heated to 180 DEG C, pour ginger into, Pixian bean sauce, anise, cassia bark fry after the water, pepper powder, white sugar, monosodium glutamate, chicken dusty yeast, light soy sauce, the salt that to add 2/3 after perfume (or spice) continues to be heated to boiling, to pour in pot after remaining water and cornstarch mixing, ebuillition of heated; Packaging bag uses digestion resistant bag, every bag add fried after chicken nugget 100 ~ 200 grams, baste 50 ~ 60 grams; Vacuum-pumping and sealing, vacuum >=0.08MPa; Poach pond poach mode is adopted to carry out sterilization, poach temperature 100 DEG C, 1 ~ 2 hour time; Adopt the mode of water-cooled, be cooled to less than 35 DEG C; Quick-frozen, is refrigerated to central temperature≤-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310609320.2A CN103637231B (en) | 2013-11-27 | 2013-11-27 | The preparation method of the yellow braised chicken of a kind of quick-frozen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310609320.2A CN103637231B (en) | 2013-11-27 | 2013-11-27 | The preparation method of the yellow braised chicken of a kind of quick-frozen |
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| Publication Number | Publication Date |
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| CN103637231A CN103637231A (en) | 2014-03-19 |
| CN103637231B true CN103637231B (en) | 2016-01-20 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685585A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Wong braise chicken seasoning and preparation method thereof |
| CN104687007A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Braising sauce and preparation method thereof |
| CN104886542A (en) * | 2015-05-20 | 2015-09-09 | 鹤壁市永达食品有限公司 | A braised chicken sauce packet and a production process thereof |
| CN106261883A (en) * | 2016-08-20 | 2017-01-04 | 百事美特食品宿迁有限公司 | A kind of preparation technology of yellow braised chicken canned food |
| CN107319377A (en) * | 2017-07-17 | 2017-11-07 | 中国农业大学 | A kind of yellow braised chicken and preparation method thereof |
| CN110353152A (en) * | 2019-08-21 | 2019-10-22 | 贵州五福坊食品股份有限公司 | A kind of Huang braised chicken and preparation method thereof |
| CN111213847A (en) * | 2020-02-14 | 2020-06-02 | 临沂金锣文瑞食品有限公司 | Industrial production process of instant braised chicken |
| CN111955699A (en) * | 2020-08-07 | 2020-11-20 | 湖北神丹健康食品有限公司 | Instant dish of fried chicken with potatoes and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1836551A (en) * | 2006-04-20 | 2006-09-27 | 刘郑华 | Freezed quickly-freezed cooked Chinese dish |
| CN102406183B (en) * | 2011-02-23 | 2013-03-20 | 河南省淇县永达食业有限公司 | Method for preparing braised chicken chips with brown sauce |
| CN102266074B (en) * | 2011-06-24 | 2013-10-16 | 河南省淇县永达食业有限公司 | Method for cooking braised chicken chips with brown sauce |
| CN103070408A (en) * | 2012-12-31 | 2013-05-01 | 天津市月坛学生营养餐配送有限公司 | Preparation method for chicken blocks of braised chicken |
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