CN104997050A - Spicy chicken and preparation method thereof - Google Patents
Spicy chicken and preparation method thereof Download PDFInfo
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- CN104997050A CN104997050A CN201510458522.0A CN201510458522A CN104997050A CN 104997050 A CN104997050 A CN 104997050A CN 201510458522 A CN201510458522 A CN 201510458522A CN 104997050 A CN104997050 A CN 104997050A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 89
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 89
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 71
- 240000002234 Allium sativum Species 0.000 claims abstract description 67
- 235000004611 garlic Nutrition 0.000 claims abstract description 67
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 53
- 235000008397 ginger Nutrition 0.000 claims abstract description 53
- 240000007594 Oryza sativa Species 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- 238000010411 cooking Methods 0.000 claims abstract description 27
- 239000010499 rapseed oil Substances 0.000 claims abstract description 27
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 20
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 19
- 240000006677 Vicia faba Species 0.000 claims abstract description 19
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 96
- 240000005856 Lyophyllum decastes Species 0.000 claims description 70
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 70
- 239000001390 capsicum minimum Substances 0.000 claims description 69
- 241000234314 Zingiber Species 0.000 claims description 52
- 150000003839 salts Chemical class 0.000 claims description 45
- 239000000463 material Substances 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 32
- 239000003921 oil Substances 0.000 claims description 32
- 206010027146 Melanoderma Diseases 0.000 claims description 24
- 238000010009 beating Methods 0.000 claims description 24
- 238000004898 kneading Methods 0.000 claims description 24
- 239000011435 rock Substances 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000003672 processing method Methods 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000015927 pasta Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 241000208293 Capsicum Species 0.000 claims 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 59
- 241000722363 Piper Species 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000001228 trophic effect Effects 0.000 description 3
- 238000013459 approach Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of leisure food processing, in particular to spicy chicken and a preparation method thereof. Raw materials of chicken, glutinous rice cake chili, Chinese prickly ash, garlic, ginger, table salt, thick broad-bean sauce, crystal sugar, chicken essence, rape oil, cooking wine and pepper are compounded, and the control of technical parameters in a preparation technology is combined, so that the made spicy chicken is good in mouth feel and rich in nutrient structure; besides, the spicy chicken is converted into a leisure food from a traditional dining table food and drink, the industrial production of the spicy chicken is improved, and the quality of the spicy chicken is ensured.
Description
Technical field
The present invention relates to leisure food processing technique field, especially a kind of deep fried chicken cube with chili and preparation method thereof.
Background technology
Deep fried chicken cube with chili is Han nationality's tradition name meat and fish dishes of one classics, because gaining the name because of Nikkei mountain, Chongqing.This dish sallow pool is reddish brown glossy, and quality is soft, and spicy is dense.Salty fresh sweet-smelling, slightly Hui Tian.Traditional deep fried chicken cube with chili is generally be major ingredient with chicken, adds that the multiple materials such as green onion, chilli, Chinese prickly ash, salt, pepper, monosodium glutamate are refining and forms, nutritious, delicious flavour, and along with the difference on the boundary of a piece of land, the crowd of food is different, and then also different for the manufacture craft of deep fried chicken cube with chili.Also just based on this, the manufacture craft of deep fried chicken cube with chili is difficult to the steady quality of deep fried chicken cube with chili and industrialization, and then the production of deep fried chicken cube with chili product can only be limited on dining table.
Meanwhile, along with the development of society, people are no longer to solve the basic living problems, but will eat health, eat environmental protection, eat mouthfeel, eat nutrition.But the processing technology of traditional deep fried chicken cube with chili is difficult to mouthfeel and the nutritive value of guaranteeing deep fried chicken cube with chili, and then the trophic structure that result in deep fried chicken cube with chili product is uneven, and then make the mouthfeel of people when edible deep fried chicken cube with chili poor.
For this reason, this researcher is through exploration for many years and research, in conjunction with the defect of the existence of this product of deep fried chicken cube with chili in people's life, the material composition of deep fried chicken cube with chili and the proportioning of material composition have been carried out exploratory development with the processing method of this deep fried chicken cube with chili, and then by the steady quality of deep fried chicken cube with chili, and then facilitate the process that deep fried chicken cube with chili transforms to leisure food, provide a kind of new approaches for deep fried chicken cube with chili makes field.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides a kind of deep fried chicken cube with chili, the rich in nutrition content of this deep fried chicken cube with chili, taste good, crisp, fragrant and pleasant to taste, and, deep fried chicken cube with chili of the present invention belongs to leisure food, makes and after packing, the use of deep fried chicken cube with chili can be made easy to carry.
Present invention also offers the preparation method of this kind of deep fried chicken cube with chili.
Be achieved particular by following technical scheme:
A kind of deep fried chicken cube with chili, its material composition take parts by weight as chicken 4-6 part, glutinous rice cake capsicum 0.9-1.1 part, Chinese prickly ash 0.01-0.03 part, garlic 0.4-0.6 part, ginger 0.3-0.5 part, salt 0.03-0.05 part, thick broad-bean sauce 0.3-0.5 part, rock sugar 0.01-0.03 part, chickens' extract 0.003-0.005 part, rape oil 1-3 part, cooking wine 0.03-0.05 part, ground pepper 0.009-0.011 part.
Described material composition, be 5 parts, chicken, 1 part, glutinous rice cake capsicum, 0.02 part, Chinese prickly ash, garlic 0.5 part, 0.4 part, ginger, salt 0.04 part, thick broad-bean sauce 0.4 part, 0.02 part, rock sugar, chickens' extract 0.004 part, rape oil 2 parts, cooking wine 0.04 part, ground pepper 0.01 part with parts by weight.
Described chicken is the chicken fed from chicken to more than 6 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition take parts by weight as capsicum 19-21 part, ginger 0.9-1.1 part, salt 0.09-0.11 part.
Described glutinous rice cake capsicum, its material composition take parts by weight as 20 parts, capsicum, 1 part, ginger, salt 0.1 part.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 45-60min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 60-80 object powder, and it being controlled in pulverizer moisture in crushing process is 20-30%, stand-by.
The present invention also provides the preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 300-500r/min stir process 10-20s, again with hand kneading process repeatedly, after the kneading time reaches 3-5min, stop kneading, and be placed in storage tank to deposit and process at least after 10min, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 70-80 DEG C, being cooled to oil temperature is again 60-69 DEG C, again by step 1) stand-by chicken puts into wherein, raising pot temperature is immediately 80-100 DEG C, and add successively wherein Chinese prickly ash, ginger parch extremely medium rare after, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 70-80 DEG C, being cooled to oil temperature is again 65-68 DEG C, after pouring glutinous rice cake capsicum frying 20-40s again into, add rock sugar again, and the temperature of adjustment fire is after 90-100 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 5-13min, again by step 2) oily juice pour into and wherein continue frying process 10-15min after, add garlic and cooking wine frying 1-3min more wherein, again the temperature of fire is adjusted to 40-60 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 9-11min, again fiery temperature is adjusted to 90-100 DEG C, after moisture in pot reduces 10%, adjustment fire temperature is after 45-55 DEG C of process is 5-11% to moisture again, packaging, deep fried chicken cube with chili can be obtained.
Compared with prior art, technique effect of the present invention is embodied in:
The present invention is by choosing and collocation material composition, especially to the design of pulp furnish, and then make the mouthfeel of deep fried chicken cube with chili prepared and nutritional labeling comparatively reasonable, and, the present invention is passing through in preparation technology, chicken is carried out pickling process, and then the mouthfeel of the deep fried chicken cube with chili prepared is improved, and make chicken in curing process, with other raw material generation microcosmic biochemical reactions, and then the trophic structure changed in deep fried chicken cube with chili product, and then improve nutritive value and the mouthfeel of deep fried chicken cube with chili.
Deep fried chicken cube with chili edible on traditional dining table is especially carried out processing process by the present invention, and then make the processing for deep fried chicken cube with chili can form stable industry, and the steady quality of deep fried chicken cube with chili product can be guaranteed, and then provide an approach for deep fried chicken cube with chili carries out leisure food industrialization production.
Moreover the present invention by limiting to the fit system of deep fried chicken cube with chili raw material and for the processing mode of chicken source in preparation technology, and then makes the taste good of deep fried chicken cube with chili, nutritious.
Further, the raw material of the deep fried chicken cube with chili in the present invention is easy to get, and in process, auxiliary material or the flavoring of interpolation are pollution-free food, and then meet the demand of modern's health diet, improves the nutritive value edible to deep fried chicken cube with chili.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of deep fried chicken cube with chili, its material composition is chicken 4kg, glutinous rice cake capsicum 0.9kg, Chinese prickly ash 0.01kg, garlic 0.4kg, ginger 0.3kg, salt 0.03kg, thick broad-bean sauce 0.3kg, rock sugar 0.01kg, chickens' extract 0.003kg, rape oil 1kg, cooking wine 0.03kg, ground pepper 0.009kg by weight.
Described chicken is the chicken fed from chicken to 6 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 19kg by weight, ginger 0.9kg, salt 0.09kg, its preparation method is by white shell, blackspot, the capsicum screening of going mouldy is fallen, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 45min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, ginger and salt is added according to the weight of material composition, and continue to pound beat thin to fifty percent after, sent into pulverizer again and be ground into 60 object powder, and it being controlled in pulverizer moisture in crushing process is 20%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 300r/min stir process 10s, again with hand kneading process repeatedly, after the kneading time reaches 3min, stop kneading, and be placed in storage tank deposit process 10min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 70 DEG C, being cooled to oil temperature is again 60 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 80 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 70 DEG C, being cooled to oil temperature is again 65 DEG C, after pouring glutinous rice cake capsicum frying 20s again into, add rock sugar again, and the temperature of adjustment fire is after 90 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 5min, again by step 2) oily juice pour into and wherein continue frying process 10min after, add garlic and cooking wine frying 1min more wherein, again the temperature of fire is adjusted to 40 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 9min, again fiery temperature is adjusted to 90 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 45 DEG C of process to moistures is after 5%, packaging, deep fried chicken cube with chili can be obtained.
Embodiment 2
A kind of deep fried chicken cube with chili, its material composition is chicken 6kg, glutinous rice cake capsicum 1.1kg, Chinese prickly ash 0.03kg, garlic 0.6kg, ginger 0.5kg, salt 0.05kg, thick broad-bean sauce 0.5kg, rock sugar 0.03kg, chickens' extract 0.005kg, rape oil 3kg, cooking wine 0.05kg, ground pepper 0.011kg by weight.
Described chicken is the chicken fed from chicken to 7 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 21kg, ginger 1.1kg, salt 0.11kg by weight.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 60min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 80 object powder, and it being controlled in pulverizer moisture in crushing process is 30%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 500r/min stir process 20s, again with hand kneading process repeatedly, after the kneading time reaches 5min, stop kneading, and be placed in storage tank deposit process 20min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 80 DEG C, being cooled to oil temperature is again 69 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 100 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 80 DEG C, being cooled to oil temperature is again 68 DEG C, after pouring glutinous rice cake capsicum frying 40s again into, add rock sugar again, and the temperature of adjustment fire is after 100 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 13min, again by step 2) oily juice pour into and wherein continue frying process 15min after, add garlic and cooking wine frying 3min more wherein, again the temperature of fire is adjusted to 60 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 11min, again fiery temperature is adjusted to 100 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 55 DEG C of process to moistures is after 11%, packaging, deep fried chicken cube with chili can be obtained.
Embodiment 3
A kind of deep fried chicken cube with chili, its material composition is chicken 5kg, glutinous rice cake capsicum 1kg, Chinese prickly ash 0.02kg, garlic 0.5kg, ginger 0.4kg, salt 0.04kg, thick broad-bean sauce 0.4kg, rock sugar 0.02kg, chickens' extract 0.004kg, rape oil 2kg, cooking wine 0.04kg, ground pepper 0.01kg by weight.
Described chicken is the chicken fed from chicken to 8 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 20kg, ginger 1kg, salt 0.1kg by weight.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 55min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 70 object powder, and it being controlled in pulverizer moisture in crushing process is 25%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 400r/min stir process 15s, again with hand kneading process repeatedly, after the kneading time reaches 4min, stop kneading, and be placed in storage tank deposit process 30min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 75 DEG C, being cooled to oil temperature is again 65 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 90 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 75 DEG C, being cooled to oil temperature is again 67 DEG C, after pouring glutinous rice cake capsicum frying 30s again into, add rock sugar again, and the temperature of adjustment fire is after 95 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 8min, again by step 2) oily juice pour into and wherein continue frying process 13min after, add garlic and cooking wine frying 2min more wherein, again the temperature of fire is adjusted to 50 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 10min, again fiery temperature is adjusted to 95 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 50 DEG C of process to moistures is after 8%, packaging, deep fried chicken cube with chili can be obtained.
Embodiment 4
A kind of deep fried chicken cube with chili, its material composition is chicken 4kg, glutinous rice cake capsicum 0.9kg, Chinese prickly ash 0.01kg, garlic 0.6kg, ginger 0.5kg, salt 0.05kg, thick broad-bean sauce 0.3kg, rock sugar 0.01kg, chickens' extract 0.004kg, rape oil 2kg, cooking wine 0.04kg, ground pepper 0.01kg by weight.
Described chicken is the chicken fed from chicken to 7 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 19kg, ginger 1kg, salt 0.09kg by weight.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 55min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 65 object powder, and it being controlled in pulverizer moisture in crushing process is 23%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 350r/min stir process 17s, again with hand kneading process repeatedly, after the kneading time reaches 4min, stop kneading, and be placed in storage tank deposit process 30min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 73 DEG C, being cooled to oil temperature is again 64 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 85 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 77 DEG C, being cooled to oil temperature is again 66 DEG C, after pouring glutinous rice cake capsicum frying 35s again into, add rock sugar again, and the temperature of adjustment fire is after 97 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 6min, again by step 2) oily juice pour into and wherein continue frying process 14min after, add garlic and cooking wine frying 2min more wherein, again the temperature of fire is adjusted to 45 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 10min, again fiery temperature is adjusted to 97 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 47 DEG C of process to moistures is after 6%, packaging, deep fried chicken cube with chili can be obtained.
Embodiment 5
A kind of deep fried chicken cube with chili, its material composition is chicken 6kg, glutinous rice cake capsicum 1.1kg, Chinese prickly ash 0.03kg, garlic 0.6kg, ginger 0.3kg, salt 0.03kg, thick broad-bean sauce 0.3kg, rock sugar 0.01kg, chickens' extract 0.003kg, rape oil 1kg, cooking wine 0.04kg, ground pepper 0.01kg by weight.
Described chicken is the chicken fed from chicken to 10 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 21kg, ginger 0.9kg, salt 0.11kg by weight.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 57min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 76 object powder, and it being controlled in pulverizer moisture in crushing process is 29%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 450r/min stir process 19s, again with hand kneading process repeatedly, after the kneading time reaches 4min, stop kneading, and be placed in storage tank deposit process 15min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 76 DEG C, being cooled to oil temperature is again 67 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 88 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 79 DEG C, being cooled to oil temperature is again 67 DEG C, after pouring glutinous rice cake capsicum frying 21s again into, add rock sugar again, and the temperature of adjustment fire is after 97 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 10min, again by step 2) oily juice pour into and wherein continue frying process 10min after, add garlic and cooking wine frying 1min more wherein, again the temperature of fire is adjusted to 40 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 9min, again fiery temperature is adjusted to 100 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 55 DEG C of process to moistures is after 11%, packaging, deep fried chicken cube with chili can be obtained.
Embodiment 6
A kind of deep fried chicken cube with chili, its material composition is chicken 5kg, glutinous rice cake capsicum 1kg, Chinese prickly ash 0.02kg, garlic 0.5kg, ginger 0.3kg, salt 0.03kg, thick broad-bean sauce 0.3kg, rock sugar 0.01kg, chickens' extract 0.005kg, rape oil 3kg, cooking wine 0.05kg, ground pepper 0.01kg by weight.
Described chicken is the chicken fed from chicken to 8 months.
Described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
Described ginger, is after being placed in mechanical cleaning machine and carrying out peeling process, then is sent into slicer and cut into slices, stand-by.
Described glutinous rice cake capsicum, its material composition is capsicum 20kg, ginger 1kg, salt 0.09kg by weight.
Described glutinous rice cake capsicum, its preparation method be by white shell, blackspot, go mouldy capsicum screening fall, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 51min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, add ginger and salt according to the weight of material composition, and continue to pound beat thin to fifty percent after, then sent into pulverizer and be ground into 63 object powder, and it being controlled in pulverizer moisture in crushing process is 29%, stand-by.
The preparation method of above-mentioned deep fried chicken cube with chili, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 390r/min stir process 19s, again with hand kneading process repeatedly, after the kneading time reaches 4min, stop kneading, and be placed in storage tank deposit process 40min after, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 71 DEG C, being cooled to oil temperature is again 60 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 80 DEG C, and adds Chinese prickly ash, ginger parch wherein successively to after medium rare, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110kPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 80 DEG C, being cooled to oil temperature is again 68 DEG C, after pouring glutinous rice cake capsicum frying 40s again into, add rock sugar again, and the temperature of adjustment fire is after 100 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 5min, again by step 2) oily juice pour into and wherein continue frying process 15min after, add garlic and cooking wine frying 3min more wherein, again the temperature of fire is adjusted to 40 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 9min, again fiery temperature is adjusted to 100 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 55 DEG C of process to moistures is after 11%, packaging, deep fried chicken cube with chili can be obtained.
The shelf-life of deep fried chicken cube with chili of the present invention is 6 months, and its trophic structure is enriched, and its fragrance retention time is longer.
Only further explanation and description of the technical solution of the present invention are carried out for above-described embodiment, it is not the further restriction to technical scheme of the present invention, the proportioning of the material composition especially in the present invention, and the changes in process parameters in machining process, and then the cooperative effect of the mouthfeel of deep fried chicken cube with chili and raw material nutritional labeling is each other enhanced, and then facilitate deep fried chicken cube with chili mouthfeel, ensure that the health of edible deep fried chicken cube with chili.
Claims (9)
1. a deep fried chicken cube with chili, it is characterized in that, its material composition take parts by weight as chicken 4-6 part, glutinous rice cake capsicum 0.9-1.1 part, Chinese prickly ash 0.01-0.03 part, garlic 0.4-0.6 part, ginger 0.3-0.5 part, salt 0.03-0.05 part, thick broad-bean sauce 0.3-0.5 part, rock sugar 0.01-0.03 part, chickens' extract 0.003-0.005 part, rape oil 1-3 part, cooking wine 0.03-0.05 part, ground pepper 0.009-0.011 part.
2. deep fried chicken cube with chili as claimed in claim 1, it is characterized in that, described material composition, be 5 parts, chicken, 1 part, glutinous rice cake capsicum, 0.02 part, Chinese prickly ash, garlic 0.5 part, 0.4 part, ginger, salt 0.04 part, thick broad-bean sauce 0.4 part, 0.02 part, rock sugar, chickens' extract 0.004 part, rape oil 2 parts, cooking wine 0.04 part, ground pepper 0.01 part with parts by weight.
3. deep fried chicken cube with chili as claimed in claim 1 or 2, is characterized in that, described chicken is the chicken fed from chicken to more than 6 months.
4. deep fried chicken cube with chili as claimed in claim 1 or 2, is characterized in that, described garlic is without dry head, without blackspot, garlic without mould Huang; Wherein the processing method of garlic carries out solarization dry-cure under the head of garlic dug out in ground being placed in sunlight, then after being removed by its dry head, send in decorticator and peel off garlic skin, and select without blackspot, garlic clove without mould Huang, stand-by.
5. deep fried chicken cube with chili as claimed in claim 1 or 2, is characterized in that, described ginger, is to be placed in mechanical cleaning machine to carry out after peeling processes, then is sent into slicer and cut into slices, stand-by.
6. deep fried chicken cube with chili as claimed in claim 1 or 2, it is characterized in that, described glutinous rice cake capsicum, its material composition take parts by weight as capsicum 19-21 part, ginger 0.9-1.1 part, salt 0.09-0.11 part.
7. deep fried chicken cube with chili as claimed in claim 1 or 2, it is characterized in that, described glutinous rice cake capsicum, its material composition take parts by weight as 20 parts, capsicum, 1 part, ginger, salt 0.1 part.
8. deep fried chicken cube with chili as claimed in claim 6, it is characterized in that, described glutinous rice cake capsicum, its preparation method is by white shell, blackspot, the capsicum screening of going mouldy is fallen, and remove capsicum handle, after being adopted clean water once again, be placed on again in the warm water of 50 DEG C and soak 45-60min, after being pulled out again, feeding machine of beating of pounding carries out pounding beating process, and in the process of beating of pounding, ginger and salt is added according to the weight of material composition, and continue to pound beat thin to fifty percent after, sent into pulverizer again and be ground into 60-80 object powder, and it being controlled in pulverizer moisture in crushing process is 20-30%, stand-by.
9. the preparation method of the deep fried chicken cube with chili as described in any one of claim 1-9, is characterized in that, comprises the following steps:
(1) chicken is placed in curing container, and cooking wine and salt is added in curing container, and adopt mixing speed to be 300-500r/min stir process 10-20s, again with hand kneading process repeatedly, after the kneading time reaches 3-5min, stop kneading, and be placed in storage tank to deposit and process at least after 10min, stand-by;
(2) rape oil is divided into two parts, and pours in pot by a copy of it, heating up and being heated to oil temperature is 70-80 DEG C, being cooled to oil temperature is again 60-69 DEG C, put into wherein by chicken stand-by for step 1) again, raising pot temperature is immediately 80-100 DEG C, and add successively wherein Chinese prickly ash, ginger parch extremely medium rare after, sent into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, again chicken and oily juice are separately poured out, stand-by;
(3) remaining a rape oil is poured in pot, and heat up that to be heated to oil temperature be 70-80 DEG C, being cooled to oil temperature is again 65-68 DEG C, after pouring glutinous rice cake capsicum frying 20-40s again into, add rock sugar again, and the temperature of adjustment fire is after 90-100 DEG C, add thick broad-bean sauce to fry to capsicum emersion pasta, again by step 2) chicken pour into wherein after frying 5-13min, again by step 2) oily juice pour into and wherein continue frying process 10-15min after, add garlic and cooking wine frying 1-3min more wherein, again the temperature of fire is adjusted to 40-60 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 9-11min, again fiery temperature is adjusted to 90-100 DEG C, after moisture in pot reduces 10%, adjustment fire temperature is after 45-55 DEG C of process is 5-11% to moisture again, packaging, deep fried chicken cube with chili can be obtained.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850863A (en) * | 2018-05-29 | 2018-11-23 | 黄南武 | Deep fried chicken cube with chili and preparation method thereof |
| CN109380664A (en) * | 2017-08-14 | 2019-02-26 | 周恒美 | A kind of bagged instant glutinous rice cake deep fried chicken cube with chili and preparation method thereof |
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| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
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- 2015-07-30 CN CN201510458522.0A patent/CN104997050A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380664A (en) * | 2017-08-14 | 2019-02-26 | 周恒美 | A kind of bagged instant glutinous rice cake deep fried chicken cube with chili and preparation method thereof |
| CN108850863A (en) * | 2018-05-29 | 2018-11-23 | 黄南武 | Deep fried chicken cube with chili and preparation method thereof |
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Application publication date: 20151028 |