CN104351722A - Preparation method of sauce containing diced chicken with green pepper - Google Patents
Preparation method of sauce containing diced chicken with green pepper Download PDFInfo
- Publication number
- CN104351722A CN104351722A CN201410643232.9A CN201410643232A CN104351722A CN 104351722 A CN104351722 A CN 104351722A CN 201410643232 A CN201410643232 A CN 201410643232A CN 104351722 A CN104351722 A CN 104351722A
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- mass parts
- green pepper
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- diced chicken
- chicken
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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
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a sauce containing diced chicken with green pepper. The preparation method comprises the following steps: (1) adding 5-8 parts of chili powder and 20-25 parts of peanut kernels into 40-50 parts of vegetable oil, frying for 5-10 minutes at the temperature of 170-180 DEG C; (2) adding 10-20 parts of diced chicken, and frying for 15-20 minutes at the temperature of 140-150 DEG C; (3) adding 3-5 parts of monosodium glutamate, 2.5-5 parts of edible salt, 2-4 parts of white granulated sugar, 1.5-3 parts of chicken pasty emulsified flavor and fragrance and 0.5-1 part of white sesame, mixing to be uniform, putting the materials into a sterilized bottle when the temperature is not decreased, sealing and obtaining the sauce containing diced chicken with the green pepper. The preparation method disclosed by the invention is simple, is low in cost and is suitable for large-scale production. The prepared sauce containing diced chicken with green pepper is extremely fragrant and peppery, is obvious in strong flavor, and is delicious.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of diced chicken saute with green pepper sauce preparation method.
Background technology
The content ratio of chicken protein is higher, and kind is many, and digestibility is high, is easy to the utilization that is absorbed by the body, and has the effect strengthening muscle power, strengthening body.Chicken contains grows to growth in humans the phospholipid played an important role, and is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science is thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Capsicum is modal a kind of raw material on common people's dining table, and it is nutritious, special taste, can increase appetite when having dinner, and many foods can strengthen muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache.Contain the different material of a kind of thing in capsicum simultaneously, metabolism can be accelerated, promote hormone secretion, skin care.The vitamin C be rich in, can control heart disease and coronary sclerosis, reduces cholesterol.Containing more polyphenoils, can anti-cancer and other chronic diseases in advance.Respiratory smooth can be made, in order to treatment cough, flu.Capsicum can also kill the parasite pressed down in stomach abdomen.
Shelled peanut contains the nutrients such as rich in protein, unrighted acid, vitamin E, calcium, magnesium, zinc, have strengthen memory, anti-aging, hemostasis, prevention cardiovascular and cerebrovascular disease, reduce intestinal cancer occur effect; But it is after fried, character heat is dry, should not eat more.
Diced chicken saute with green pepper is purpose compound flavour enhancer chicken, capsicum, shelled peanut and other seasoning matter made, and has higher nutritive value and the incomparable taste of common thick chilli sauce.
Summary of the invention
The object of the invention is to provide a kind of diced chicken saute with green pepper sauce preparation method, and this preparation method is simple, cost is low, be applicable to large-scale production, and the diced chicken saute with green pepper sauce prepared is fragrant pepperyly to be enjoyed, characteristic is obvious, good to eat delicious food.
The present invention is by the following technical solutions:
A kind of diced chicken saute with green pepper sauce preparation method, comprises the steps:
Step one, the shelled peanut of the chilli powder of 5 ~ 8 mass parts, 20 ~ 25 mass parts is joined in the vegetable oil of 40 ~ 50 mass parts, fried 5 ~ 10min at 170 ~ 180 DEG C;
Step 2, add the diced chicken meat of 10 ~ 20 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The edible salt of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2.5 ~ 5 mass parts, the white granulated sugar of 2 ~ 4 mass parts, the pasty chicken emulsified essence and flavoring agent of 1.5 ~ 3 mass parts, the white sesameseed of 0.5 ~ 1 mass parts, mix, load in sterilized bottle while hot, sealing, obtains described diced chicken saute with green pepper sauce.
Vegetable oil described in step one comprises peanut oil, soya-bean oil or rape seed oil.
Bottle sterilized described in step 3 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Beneficial effect of the present invention:
1, preparation method of the present invention is simple, cost is low, be applicable to large-scale production.
2, form with fresh stupid chicken, shelled peanut, capsicum, the frying of plant wet goods.Fragrant pepperyly to enjoy, characteristic is obvious, good to eat delicious food.
Detailed description of the invention
Below in conjunction with embodiment the present invention done and further explain.The following example only for illustration of the present invention, but is not used for limiting practical range of the present invention.
A kind of diced chicken saute with green pepper sauce preparation method, comprises the steps:
Step one, the shelled peanut of the chilli powder of 5 ~ 8 mass parts, 20 ~ 25 mass parts is joined in the vegetable oil of 40 ~ 50 mass parts, fried 5 ~ 10min at 170 ~ 180 DEG C; Described vegetable oil comprises peanut oil, soya-bean oil or rape seed oil;
Step 2, add the diced chicken meat of 10 ~ 20 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The edible salt of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2.5 ~ 5 mass parts, the white granulated sugar of 2 ~ 4 mass parts, the pasty chicken emulsified essence and flavoring agent of 1.5 ~ 3 mass parts, the white sesameseed of 0.5 ~ 1 mass parts, mix, be enclosed in the bottle of sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C while hot, sealing, obtains described diced chicken saute with green pepper sauce.
Embodiment 1
1, the shelled peanut of the chilli powder of 5 mass parts, 20 mass parts is joined in the peanut oil of 40 mass parts, fried 5min at 170 DEG C;
2, the diced chicken meat of 10 mass parts is added, fried 15min at 140 DEG C;
3, the monosodium glutamate of 3 mass parts, the edible salt of 2.5 mass parts, the white granulated sugar of 2 mass parts, the pasty chicken emulsified essence and flavoring agent of 1.5 mass parts, the white sesameseed of 0.5 mass parts is added, mix, be enclosed in the bottle of sterilization 20min in the sterilization pool of 110 DEG C while hot, sealing, obtains described diced chicken saute with green pepper sauce.
Embodiment 2
1, the shelled peanut of the chilli powder of 7 mass parts, 22 mass parts is joined in the soya-bean oil of 45 mass parts, fried 7min at 175 DEG C;
2, the diced chicken meat of 15 mass parts is added, fried 17min at 145 DEG C;
3, the monosodium glutamate of 4 mass parts, the edible salt of 4 mass parts, the white granulated sugar of 3 mass parts, the pasty chicken emulsified essence and flavoring agent of 2 mass parts, the white sesameseed of 0.5 mass parts is added, mix, be enclosed in the bottle of sterilization 25min in the sterilization pool of 115 DEG C while hot, sealing, obtains described diced chicken saute with green pepper sauce.
Embodiment 3
1, the shelled peanut of the chilli powder of 8 mass parts, 25 mass parts is joined in the rape seed oil of 50 mass parts, fried 10min at 180 DEG C;
2, the diced chicken meat of 20 mass parts is added, fried 20min at 150 DEG C;
3, the monosodium glutamate of 5 mass parts, the edible salt of 5 mass parts, the white granulated sugar of 4 mass parts, the pasty chicken emulsified essence and flavoring agent of 3 mass parts, the white sesameseed of 1 mass parts is added, mix, be enclosed in the bottle of sterilization 30min in the sterilization pool of 120 DEG C while hot, sealing, obtains described diced chicken saute with green pepper sauce.
Claims (3)
1. a diced chicken saute with green pepper sauce preparation method, is characterized in that, comprises the steps:
Step one, the shelled peanut of the chilli powder of 5 ~ 8 mass parts, 20 ~ 25 mass parts is joined in the vegetable oil of 40 ~ 50 mass parts, fried 5 ~ 10min at 170 ~ 180 DEG C;
Step 2, add the diced chicken meat of 10 ~ 20 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The edible salt of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2.5 ~ 5 mass parts, the white granulated sugar of 2 ~ 4 mass parts, the pasty chicken emulsified essence and flavoring agent of 1.5 ~ 3 mass parts, the white sesameseed of 0.5 ~ 1 mass parts, mix, load in sterilized bottle while hot, sealing, obtains described diced chicken saute with green pepper sauce.
2. diced chicken saute with green pepper sauce preparation method according to claim 1, it is characterized in that, vegetable oil described in step one comprises peanut oil, soya-bean oil or rape seed oil.
3. diced chicken saute with green pepper sauce preparation method according to claim 1, is characterized in that, bottle sterilized described in step 3 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643232.9A CN104351722A (en) | 2014-11-13 | 2014-11-13 | Preparation method of sauce containing diced chicken with green pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643232.9A CN104351722A (en) | 2014-11-13 | 2014-11-13 | Preparation method of sauce containing diced chicken with green pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351722A true CN104351722A (en) | 2015-02-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410643232.9A Pending CN104351722A (en) | 2014-11-13 | 2014-11-13 | Preparation method of sauce containing diced chicken with green pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351722A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054101A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Preserved vegetable spicy chicken and preparation method thereof |
| CN105341875A (en) * | 2015-11-02 | 2016-02-24 | 程叶萍 | Making method of chili and diced chicken sauce |
| CN106107890A (en) * | 2016-06-28 | 2016-11-16 | 广东汇香源生物科技股份有限公司 | A kind of deep fried chicken cube with chili flavor essence |
| CN106722302A (en) * | 2016-11-29 | 2017-05-31 | 河南永达美基食品股份有限公司 | A kind of crisp benevolence chicken rice companion and preparation method thereof |
| CN108813540A (en) * | 2018-05-24 | 2018-11-16 | 合肥市龙乐食品有限公司 | A kind of spicy diced chicken sauce production method of crab cream taste |
-
2014
- 2014-11-13 CN CN201410643232.9A patent/CN104351722A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054101A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Preserved vegetable spicy chicken and preparation method thereof |
| CN105341875A (en) * | 2015-11-02 | 2016-02-24 | 程叶萍 | Making method of chili and diced chicken sauce |
| CN106107890A (en) * | 2016-06-28 | 2016-11-16 | 广东汇香源生物科技股份有限公司 | A kind of deep fried chicken cube with chili flavor essence |
| CN106722302A (en) * | 2016-11-29 | 2017-05-31 | 河南永达美基食品股份有限公司 | A kind of crisp benevolence chicken rice companion and preparation method thereof |
| CN108813540A (en) * | 2018-05-24 | 2018-11-16 | 合肥市龙乐食品有限公司 | A kind of spicy diced chicken sauce production method of crab cream taste |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150218 |
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| WD01 | Invention patent application deemed withdrawn after publication |