CN105054101A - Preserved vegetable spicy chicken and preparation method thereof - Google Patents
Preserved vegetable spicy chicken and preparation method thereof Download PDFInfo
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- CN105054101A CN105054101A CN201510458645.4A CN201510458645A CN105054101A CN 105054101 A CN105054101 A CN 105054101A CN 201510458645 A CN201510458645 A CN 201510458645A CN 105054101 A CN105054101 A CN 105054101A
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- 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
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Classifications
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- 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
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of spicy chicken manufacturing, and especially relates to a preserved vegetable spicy chicken and a preparation method thereof. The preserved vegetable can be taken as a raw material and added into the spicy chicken so as to greatly improve the taste and flavor of the spicy chicken. Fennel, anise, and algae are added into the chicken when the chicken is boiled in a pressure cooker so as to greatly improve the chicken taste and reduce the grease, and at the same time, the nutritional value of the spicy chicken is increased.
Description
Technical field
The present invention relates to deep fried chicken cube with chili manufacture technology field, especially a kind of hot pickled mustard tube deep fried chicken cube with chili and preparation method thereof.
Background technology
Hot pickled mustard tube is a kind of half dry state non-fermented salted vegetables, is that raw material is salted with Stem lettuce, is one of Chinese famous special local product and French pickled cucumber, the sweet sour wild cabbage of Germany claim the world three your name salted vegetables.In 1898 first appeared in Sichuan Province China Fuling (existing Fuling Chongqing), in time, claims " Fuling Zacai ".Need to squeeze out moisture in dish with milling process because adding man-hour, therefore claim " hot pickled mustard tube ".Its quality is tender and crisp, local flavor is delicious, nutritious, there is a kind of special local flavor, there is special tart flavour and salty delicate flavour, tender and crisp tasty and refreshing, containing the abundant necessary protein of human body, carrotene, dietary fiber, mineral matter etc., and 17 kinds of free amino acids such as glutamic acid, asparatate, third acid so far.
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.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.Further, in the prior art, the technical literature processed raw material as deep fried chicken cube with chili by hot pickled mustard tube is found no.
So, this researcher just hot pickled mustard tube combines with processing technology of spicy chicken, using the raw material one of of hot pickled mustard tube as deep fried chicken cube with chili, and through the rational proportion of hot pickled mustard tube and other raw materials design and hot pickled mustard tube is added to opportunity wherein, add after the control of technical parameter, and then make delicious in taste, the unique flavor of hot pickled mustard tube deep fried chicken cube with chili that makes, for deep fried chicken cube with chili processing technique field provides a kind of new approaches.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides a kind of hot pickled mustard tube deep fried chicken cube with chili and preparation method thereof.
Be achieved particular by following technical scheme:
A kind of hot pickled mustard tube deep fried chicken cube with chili, its material composition take parts by weight as hot pickled mustard tube 13-15 part, marine alga 5-8 part, fennel 1-3 part, anistree 0.5-0.9 part, 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 take parts by weight as 14 parts, hot pickled mustard tube, marine alga 7 parts, 2 parts, fennel, anise 0.6 part, 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.
Described glutinous rice cake capsicum, its material composition take parts by weight as marine alga 0.03-0.07 part, capsicum 13-17 part, ginger 1-3 part, salt 0.1-0.3 part.
Described glutinous rice cake capsicum, its material composition take parts by weight as marine alga 0.05 part, 15 parts, capsicum, 2 parts, ginger, salt 0.2 part.
Described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, is placed in bruisher and smashs process 10-20min to pieces, then add ginger, salt wherein, then continues to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
Described chicken is the chicken fed from chicken to more than 4 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.
The preparation method of above-mentioned hot pickled mustard tube 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 100-200r/min stir process 30-50s, again with hand kneading process repeatedly, after the kneading time reaches 10-20min, stop kneading, and be placed in storage tank to deposit and process at least after 9min, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 70-80 DEG C that intensification is heated to oil temperature, 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 Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 hot pickled mustard tube and 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 20-40s, again by step 2) oily juice pour into and wherein continue frying process 3-7min after, add garlic and cooking wine frying 2-4min 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 5-7min, again fiery temperature is adjusted to 90-100 DEG C, after moisture in pot reduces 10%, adjustment fire temperature is after 60-70 DEG C of process is 13-17% to moisture again, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
Compared with prior art, technique effect of the present invention is embodied in:
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.
By hot pickled mustard tube is joined in deep fried chicken cube with chili, raw material as deep fried chicken cube with chili makes hot pickled mustard tube deep fried chicken cube with chili, and then the mouthfeel of deep fried chicken cube with chili and local flavor are improved largely, and, fennel, anise and marine alga is added in the process of pressure cooker boiling chicken, and then make the mouthfeel of chicken and grease be improved largely and reduce, and then improve the nutritive value of deep fried chicken cube with chili.
The micro-acid of hot pickled mustard tube deep fried chicken cube with chili entrance prepared by the present invention, chew back sweet, saliva can be promoted a large amount of secretions, and then whet the appetite.
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 hot pickled mustard tube deep fried chicken cube with chili, its material composition is hot pickled mustard tube 13kg, marine alga 5kg, fennel 1kg, anistree 0.5kg, 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 glutinous rice cake capsicum, its material composition is marine alga 0.03kg, capsicum 13kg, ginger 1kg, salt 0.1kg by weight.
Described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, is placed in bruisher and smashs process 10min to pieces, then add ginger, salt wherein, then continues to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
Described chicken is the chicken fed from chicken to more than 4 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.
The preparation method of above-mentioned hot pickled mustard tube 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 100r/min stir process 30s, again with hand kneading process repeatedly, after the kneading time reaches 10min, stop kneading, and be placed in storage tank deposit process 9min after, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 70 DEG C that intensification is heated to oil temperature, being cooled to oil temperature is again 60 DEG C, again by step 1) stand-by chicken puts into wherein, raising pot temperature is immediately 80 DEG C, and add Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 hot pickled mustard tube and 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 20s, again by step 2) oily juice pour into and wherein continue frying process 3min after, add garlic and cooking wine frying 2min 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 5min, again fiery temperature is adjusted to 90 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 60 DEG C of process to moistures is after 13%, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
Embodiment 2
A kind of hot pickled mustard tube deep fried chicken cube with chili, its material composition is hot pickled mustard tube 15kg, marine alga 8kg, fennel 3kg, anistree 0.9kg, 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 glutinous rice cake capsicum, its material composition is marine alga 0.07kg, capsicum 17kg, ginger 3kg, salt 0.3kg by weight.
Described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, is placed in bruisher and smashs process 20min to pieces, then add ginger, salt wherein, then continues to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
Described chicken is the chicken fed from chicken to more than 4 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.
The preparation method of above-mentioned hot pickled mustard tube 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 200r/min stir process 50s, again with hand kneading process repeatedly, after the kneading time reaches 20min, stop kneading, and be placed in storage tank deposit process 10min after, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 80 DEG C that intensification is heated to oil temperature, being cooled to oil temperature is again 69 DEG C, again by step 1) stand-by chicken puts into wherein, raising pot temperature is immediately 100 DEG C, and add Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 hot pickled mustard tube and 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 40s, again by step 2) oily juice pour into and wherein continue frying process 7min after, add garlic and cooking wine frying 4min 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 7min, again fiery temperature is adjusted to 100 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 70 DEG C of process to moistures is after 17%, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
Embodiment 3
A kind of hot pickled mustard tube deep fried chicken cube with chili, its material composition is hot pickled mustard tube 14kg, marine alga 7kg, fennel 2kg, anistree 0.6kg, 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 glutinous rice cake capsicum, its material composition is marine alga 0.05kg, capsicum 15kg, ginger 2kg, salt 0.2kg by weight.
Described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, is placed in bruisher and smashs process 15min to pieces, then add ginger, salt wherein, then continues to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
Described chicken is the chicken fed from chicken to more than 4 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.
The preparation method of above-mentioned hot pickled mustard tube 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 150r/min stir process 40s, again with hand kneading process repeatedly, after the kneading time reaches 15min, stop kneading, and be placed in storage tank deposit process 15min after, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 75 DEG C that intensification is heated to oil temperature, being cooled to oil temperature is again 68 DEG C, again by step 1) stand-by chicken puts into wherein, raising pot temperature is immediately 90 DEG C, and add Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 hot pickled mustard tube and 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 30s, again by step 2) oily juice pour into and wherein continue frying process 5min after, add garlic and cooking wine frying 3min 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 6min, again fiery temperature is adjusted to 95 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 65 DEG C of process to moistures is after 15%, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
Embodiment 4
A kind of hot pickled mustard tube deep fried chicken cube with chili, its material composition is hot pickled mustard tube 13kg, marine alga 8kg, fennel 1kg, anistree 0.9kg, chicken 4kg, glutinous rice cake capsicum 1kg, Chinese prickly ash 0.02kg, garlic 0.5kg, ginger 0.4kg, salt 0.03kg, thick broad-bean sauce 0.3kg, rock sugar 0.03kg, chickens' extract 0.005kg, rape oil 2kg, cooking wine 0.04kg, ground pepper 0.009kg by weight.
Described glutinous rice cake capsicum, its material composition is marine alga 0.03kg, capsicum 17kg, ginger 2kg, salt 0.3kg by weight.
Described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, is placed in bruisher and smashs process 19min to pieces, then add ginger, salt wherein, then continues to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
Described chicken is the chicken fed from chicken to more than 4 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.
The preparation method of above-mentioned hot pickled mustard tube 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 190r/min stir process 39s, again with hand kneading process repeatedly, after the kneading time reaches 18min, stop kneading, and be placed in storage tank deposit process 20min after, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 79 DEG C that intensification is heated to oil temperature, being cooled to oil temperature is again 63 DEG C, again by step 1) stand-by chicken puts into wherein, raising pot temperature is immediately 96 DEG C, and add Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 74 DEG C, being cooled to oil temperature is again 66 DEG C, after pouring hot pickled mustard tube and glutinous rice cake capsicum frying 37s 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 35s, again by step 2) oily juice pour into and wherein continue frying process 6min after, add garlic and cooking wine frying 3min more wherein, again the temperature of fire is adjusted to 57 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 6min, again fiery temperature is adjusted to 98 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 69 DEG C of process to moistures is after 16%, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
Claims (9)
1. a hot pickled mustard tube deep fried chicken cube with chili, it is characterized in that, its material composition take parts by weight as hot pickled mustard tube 13-15 part, marine alga 5-8 part, fennel 1-3 part, anistree 0.5-0.9 part, 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. hot pickled mustard tube deep fried chicken cube with chili as claimed in claim 1, it is characterized in that, described material composition take parts by weight as 14 parts, hot pickled mustard tube, marine alga 7 parts, 2 parts, fennel, anise 0.6 part, 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.
3. hot pickled mustard tube 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 marine alga 0.03-0.07 part, capsicum 13-17 part, ginger 1-3 part, salt 0.1-0.3 part.
4. hot pickled mustard tube 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 marine alga 0.05 part, 15 parts, capsicum, 2 parts, ginger, salt 0.2 part.
5. the hot pickled mustard tube deep fried chicken cube with chili as described in claim 3 or 4, it is characterized in that, described glutinous rice cake capsicum, its preparation method is after being mixed with marine alga by capsicum, be placed in bruisher and smash process 10-20min to pieces, add ginger, salt wherein again, then continue to smash process to pieces to becoming cake shape, i.e. obtainable glutinous rice cake capsicum.
6. hot pickled mustard tube 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 4 months.
7. hot pickled mustard tube 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.
8. hot pickled mustard tube 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.
9. the preparation method of the hot pickled mustard tube deep fried chicken cube with chili as described in any one of claim 1-8, is characterized in that, comprise 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 100-200r/min stir process 30-50s, again with hand kneading process repeatedly, after the kneading time reaches 10-20min, stop kneading, and be placed in storage tank to deposit and process at least after 9min, stand-by;
(2) rape oil is divided into two parts, and a copy of it is poured in pot, it is 70-80 DEG C that intensification is heated to oil temperature, 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 Chinese prickly ash, ginger parch wherein successively to after medium rare, sent in pressure cooker again, and added fennel, anise and marine alga wherein, heating high-pressure pot, make vapour on pressure cooker, and to control high-pressure cooker be after 110KPa process 2min, then 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 hot pickled mustard tube and 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 20-40s, again by step 2) oily juice pour into and wherein continue frying process 3-7min after, add garlic and cooking wine frying 2-4min 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 5-7min, again fiery temperature is adjusted to 90-100 DEG C, after moisture in pot reduces 10%, adjustment fire temperature is after 60-70 DEG C of process is 13-17% to moisture again, packaging, hot pickled mustard tube deep fried chicken cube with chili can be obtained.
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