CN105054102A - Konjak spicy chicken and preparation method thereof - Google Patents

Konjak spicy chicken and preparation method thereof Download PDF

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Publication number
CN105054102A
CN105054102A CN201510458804.0A CN201510458804A CN105054102A CN 105054102 A CN105054102 A CN 105054102A CN 201510458804 A CN201510458804 A CN 201510458804A CN 105054102 A CN105054102 A CN 105054102A
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China
Prior art keywords
chicken
lotus root
chili
konjaku
starch
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CN201510458804.0A
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Chinese (zh)
Inventor
唐伟
杨进
谭正松
李明中
李阳松
高光德
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Phosphorylcholine Group Limited-Liability Co Is Opened In Guizhou
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Phosphorylcholine Group Limited-Liability Co Is Opened In Guizhou
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Priority to CN201510458804.0A priority Critical patent/CN105054102A/en
Publication of CN105054102A publication Critical patent/CN105054102A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation 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 spicy chicken manufacturing, and especially relates to a konjak spicy chicken and a preparation method thereof. According to the preparation method, a proper amount of konjak fine powder, corn flour, starch, and lotus root starch is added during the preparation process, then a proper amount of chicken, glutinous rice cake, capsicum, Chinese prickly ash, garlic, ginger, salt, thick broad-bean sauce, rock sugar, chicken extract, vegetable oil, cooking wine and pepper is added, complicated microscopic reactions carry out among raw materials, the taste and flavor of spicy chicken are improved therefore, and the nutritional value of spicy chicken is increased at the same time. Furthermore, during the preparation technology, the raw material addition sequence and time can be controlled so as to further improve the nutritional value and taste of the spicy chicken. During the pickling process, konjak fine powder, corn flour, and starch are added to preserve the fresh taste of chicken; moreover, the added konjak fine powder, corn flour, and starch can carry out reactions with the nutrients in chicken, and thus the nutritional value of chicken is increased.

Description

A kind of konjaku deep fried chicken cube with chili and preparation method thereof
Technical field
The present invention relates to deep fried chicken cube with chili manufacture technology field, especially a kind of konjaku 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.
Konjaku is useful basic food, the people too much to edible animal acid food, and konjaku is eaten in collocation, can reach food acid, soda balance, favourable to health.Konjaku is the general term of Araeceae Amorphophallus plant, mainly originates in the torrid zone, the Eastern Hemisphere, subtropical zone, and China is one of original producton location, and all there is distribution in the province mountain areas such as Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan.Amorphophallus species is a lot, and there is more than 260 kind in the whole world according to statistics, and what China was on the books is 19 kinds, and wherein 8 kinds is that China is peculiar.Konjaku underground stem tuber is oblate, just like large size water chestnut, nutrition is very abundant, containing mineral matter elements such as multivitamin and potassium, phosphorus, selenium, also containing the SKGM that necessary for human is wanted, and has the feature of low in calories, low fat and high-cellulose.Konjak food is delicious flavour not only, and mouthfeel is pleasant, and have body-building and weight-reducing, effect such as anticancer of curing the disease, so the fashionable whole world in recent years, and be described as " magic power food ", " magical food ", " healthy food " etc. by people.And konjaku is added in deep fried chicken cube with chili, the technical literature being made into konjaku deep fried chicken cube with chili have not been reported.
For this reason, this researcher combines understanding to the research of deep fried chicken cube with chili and nutrition and health care effect of konjaku and grasp, and then joins in the preparation technology of deep fried chicken cube with chili by konjaku powder, for deep fried chicken cube with chili manufacture technology 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 konjaku deep fried chicken cube with chili and preparation method thereof.
Be achieved particular by following technical scheme:
A kind of konjaku deep fried chicken cube with chili, its material composition take parts by weight as konjaku powder 10-15 part, corn flour 0.5-1.1 part, starch 0.7-1.9 part, lotus root starch 0.01-0.03 part, chicken 7-8 part, glutinous rice cake capsicum 0.9-1.1 part, Chinese prickly ash 0.015-0.035 part, garlic 0.45-0.65 part, ginger 0.35-0.53 part, salt 0.036-0.051 part, thick broad-bean sauce 0.32-0.54 part, rock sugar 0.013-0.039 part, chickens' extract 0.0031-0.0053 part, rape oil 1.3-2.9 part, cooking wine 0.031-0.049 part, ground pepper 0.009-0.011 part.
Described material composition take parts by weight as konjaku powder 13 parts, corn flour 0.9 part, starch 1.3 parts, lotus root starch 0.02 part, 7.5 parts, chicken, 1 part, glutinous rice cake capsicum, 0.025 part, Chinese prickly ash, garlic 0.55 part, 0.45 part, ginger, salt 0.041 part, thick broad-bean sauce 0.47 part, 0.026 part, rock sugar, chickens' extract 0.0044 part, rape oil 2.2 parts, cooking wine 0.039 part, ground pepper 0.01 part.
Described konjaku powder is 120-140 object powder, and described corn flour is 120-130 object powder, and described starch is 90-110 object powder, and described lotus root starch is 95-105 object powder.
Described glutinous rice cake capsicum, its material composition take parts by weight as lotus root juice 2-3 part, capsicum 16-21 part, ginger 5-9 part, salt 0.1-0.3 part.
Described glutinous rice cake capsicum, its material composition take parts by weight as 2.5 parts, lotus root juice, 17 parts, capsicum, 7 parts, ginger, salt 0.2 part.
Described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 3-7%, control temperature is 50-60 DEG C of immersion treatment 20-30min, the mixing ratio of lotus root leaf and saline solution is by quality ratio (3-5): 1, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
Described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, is placed in smash groove to pieces and carry out smashing to pieces process 20-30min, then adds lotus root juice, salt wherein, continuing to smash process to pieces to becoming cake shape, can obtain glutinous rice cake capsicum.
Described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
Described nursing is put in a suitable place to breed on hillside by baby chick.
The preparation method of above-mentioned konjaku 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 50-100r/min stir process 10-20s, again with hand kneading process repeatedly, after the kneading time reaches 3-5min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then be placed in storage tank deposit process 40-60min after, 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 into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 90-115KPa 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 lotus root starch 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 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, konjaku deep fried chicken cube with chili can be obtained.
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.
Compared with prior art, technique effect of the present invention is embodied in:
Join in the preparation technology of deep fried chicken cube with chili by the appropriate proportioning of konjaku powder, corn flour, starch and lotus root starch, in the appropriate proportioning in conjunction with chicken, glutinous rice cake capsicum, Chinese prickly ash, garlic, ginger, salt, thick broad-bean sauce, rock sugar, chickens' extract, rape oil, cooking wine, ground pepper, and then make, between raw material, complicated micro-variations occurs, and then improve the nutritive value of the mouthfeel of deep fried chicken cube with chili and taste, raising deep fried chicken cube with chili; Again in conjunction with in preparation process, to the addition sequence of each raw material and the control adding opportunity, and then make nutritive value and the taste good of the deep fried chicken cube with chili made; Especially konjaku powder, corn flour, starch are added in chicken curing process, not only make chicken in curing process, ensure that the deliciousness of chicken, but also the konjaku powder making to add, corn flour, starch can be had an effect with the nutritional labeling in chicken, and then are improved the nutritive value of chicken.
The present invention, especially by this for the konjaku powder raw material with stronger health-care efficacy, is mixed by rational feed postition and other raw materials of appropriate proportion relation and deep fried chicken cube with chili, and then improves the health-care effect of deep fried chicken cube with chili; Again in conjunction with in preparation technology, lotus root starch is joined wherein, and then the active ingredient in lotus root starch and konjaku powder is further acted on, and then strengthen the health-care effect of deep fried chicken cube with chili and improve the mouthfeel of deep fried chicken cube with chili, then in conjunction with in glutinous rice cake capsicum preparation technology, adopt lotus root juice to smash into cake shape to pieces with capsicum, again glutinous rice cake capsicum is placed in the fried certain hour of rape oil, make lotus root juice can with capsicum, ginger effect, and then reduce the capsicim in capsicum, improve the mouthfeel of deep fried chicken cube with chili.
The present invention also by adding appropriate rock sugar, and then makes the mouthfeel of deep fried chicken cube with chili be further improved, and nutritive value is improved greatly.
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 konjaku deep fried chicken cube with chili, its material composition is konjaku powder 10kg, corn flour 0.5kg, starch 0.7kg, lotus root starch 0.01kg, chicken 7kg, glutinous rice cake capsicum 0.9kg, Chinese prickly ash 0.015kg, garlic 0.45kg, ginger 0.35kg, salt 0.036kg, thick broad-bean sauce 0.32kg, rock sugar 0.013kg, chickens' extract 0.0031kg, rape oil 1.3kg, cooking wine 0.031kg, ground pepper 0.009kg by weight.
Described konjaku powder is 120 object powder, and described corn flour is 120 object powder, and described starch is 90 object powder, and described lotus root starch is 95 object powder.
Described glutinous rice cake capsicum, its material composition is lotus root juice 2kg, capsicum 16kg, ginger 5kg, salt 0.1kg by weight.
Described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 3%, control temperature is 50 DEG C of immersion treatment 20min, the mixing ratio of lotus root leaf and saline solution is 3:1 by quality ratio, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
Described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, is placed in smash groove to pieces and carry out smashing to pieces process 20min, then adds lotus root juice, salt wherein, continuing to smash process to pieces to becoming cake shape, can obtain glutinous rice cake capsicum.
Described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
Described nursing is put in a suitable place to breed on hillside by baby chick.
The preparation method of above-mentioned konjaku 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 50r/min stir process 10s, again with hand kneading process repeatedly, after the kneading time reaches 3min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then 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 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 90KPa 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 lotus root starch 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 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, konjaku deep fried chicken cube with chili can be obtained.
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.
Embodiment 2
A kind of konjaku deep fried chicken cube with chili, its material composition is konjaku powder 15kg, corn flour 1.1kg, starch 1.9kg, lotus root starch 0.03kg, chicken 8kg, glutinous rice cake capsicum 1.1kg, Chinese prickly ash 0.035kg, garlic 0.65kg, ginger 0.53kg, salt 0.051kg, thick broad-bean sauce 0.54kg, rock sugar 0.039kg, chickens' extract 0.0053kg, rape oil 2.9kg, cooking wine 0.049kg, ground pepper 0.011kg by weight.
Described konjaku powder is 140 object powder, and described corn flour is 130 object powder, and described starch is 110 object powder, and described lotus root starch is 105 object powder.
Described glutinous rice cake capsicum, its material composition is lotus root juice 3kg, capsicum 21kg, ginger 9kg, salt 0.3kg by weight.
Described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 7%, control temperature is 60 DEG C of immersion treatment 30min, the mixing ratio of lotus root leaf and saline solution is 5:1 by quality ratio, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
Described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, is placed in smash groove to pieces and carry out smashing to pieces process 30min, then adds lotus root juice, salt wherein, continuing to smash process to pieces to becoming cake shape, can obtain glutinous rice cake capsicum.
Described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
Described nursing is put in a suitable place to breed on hillside by baby chick.
The preparation method of above-mentioned konjaku 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 20s, again with hand kneading process repeatedly, after the kneading time reaches 5min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then be placed in storage tank deposit process 60min 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 115KPa 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 lotus root starch 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 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, konjaku deep fried chicken cube with chili can be obtained.
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.
Embodiment 3
A kind of konjaku deep fried chicken cube with chili, its material composition is konjaku powder 13kg, corn flour 0.9kg, starch 1.3kg, lotus root starch 0.02kg, chicken 7.5kg, glutinous rice cake capsicum 1kg, Chinese prickly ash 0.025kg, garlic 0.55kg, ginger 0.45kg, salt 0.041kg, thick broad-bean sauce 0.47kg, rock sugar 0.026kg, chickens' extract 0.0044kg, rape oil 2.2kg, cooking wine 0.039kg, ground pepper 0.01kg by weight.
Described konjaku powder is 130 object powder, and described corn flour is 125 object powder, and described starch is 100 object powder, and described lotus root starch is 100 object powder.
Described glutinous rice cake capsicum, its material composition is lotus root juice 2.5kg, capsicum 17kg, ginger 7kg, salt 0.2kg by weight.
Described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 5%, control temperature is 55 DEG C of immersion treatment 25min, the mixing ratio of lotus root leaf and saline solution is 4:1 by quality ratio, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
Described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, is placed in smash groove to pieces and carry out smashing to pieces process 25min, then adds lotus root juice, salt wherein, continuing to smash process to pieces to becoming cake shape, can obtain glutinous rice cake capsicum.
Described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
Described nursing is put in a suitable place to breed on hillside by baby chick.
The preparation method of above-mentioned konjaku 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 80r/min stir process 15s, again with hand kneading process repeatedly, after the kneading time reaches 4min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then be placed in storage tank deposit process 50min 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 64 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 97KPa 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 lotus root starch 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 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 7%, packaging, konjaku deep fried chicken cube with chili can be obtained.
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.
Embodiment 4
A kind of konjaku deep fried chicken cube with chili, its material composition is konjaku powder 10kg, corn flour 1.1kg, starch 0.7kg, lotus root starch 0.03kg, chicken 7.5kg, glutinous rice cake capsicum 1kg, Chinese prickly ash 0.02kg, garlic 0.53kg, ginger 0.47kg, salt 0.048kg, thick broad-bean sauce 0.37kg, rock sugar 0.026kg, chickens' extract 0.0041kg, rape oil 2.5kg, cooking wine 0.049kg, ground pepper 0.0098kg by weight.
Described konjaku powder is 135 object powder, and described corn flour is 129 object powder, and described starch is 91 object powder, and described lotus root starch is 99 object powder.
Described glutinous rice cake capsicum, its material composition is lotus root juice 2kg, capsicum 19kg, ginger 8kg, salt 0.17kg by weight.
Described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 4%, control temperature is 54 DEG C of immersion treatment 24min, the mixing ratio of lotus root leaf and saline solution is 4.5:1 by quality ratio, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
Described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, is placed in smash groove to pieces and carry out smashing to pieces process 27min, then adds lotus root juice, salt wherein, continuing to smash process to pieces to becoming cake shape, can obtain glutinous rice cake capsicum.
Described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
Described nursing is put in a suitable place to breed on hillside by baby chick.
The preparation method of above-mentioned konjaku 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 88r/min stir process 13s, again with hand kneading process repeatedly, after the kneading time reaches 4min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then be placed in storage tank deposit process 54min 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 79 DEG C, being cooled to oil temperature is again 63 DEG C, again by step 1) stand-by chicken puts into wherein, and raising pot temperature is immediately 98 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 105KPa 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 73 DEG C, being cooled to oil temperature is again 66 DEG C, after pouring lotus root starch and glutinous rice cake capsicum frying 29s again into, add rock sugar again, and the temperature of adjustment fire is after 99 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 14min after, add garlic and cooking wine frying 2min more wherein, again the temperature of fire is adjusted to 55 DEG C, and add ground pepper successively wherein, chickens' extract, salt and ginger, after its process 10min, again fiery temperature is adjusted to 93 DEG C, after moisture in pot reduces 10%, to adjust fiery temperature be again 56 DEG C of process to moistures is after 9%, packaging, konjaku deep fried chicken cube with chili can be obtained.
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.

Claims (10)

1. a konjaku deep fried chicken cube with chili, it is characterized in that, its material composition take parts by weight as konjaku powder 10-15 part, corn flour 0.5-1.1 part, starch 0.7-1.9 part, lotus root starch 0.01-0.03 part, chicken 7-8 part, glutinous rice cake capsicum 0.9-1.1 part, Chinese prickly ash 0.015-0.035 part, garlic 0.45-0.65 part, ginger 0.35-0.53 part, salt 0.036-0.051 part, thick broad-bean sauce 0.32-0.54 part, rock sugar 0.013-0.039 part, chickens' extract 0.0031-0.0053 part, rape oil 1.3-2.9 part, cooking wine 0.031-0.049 part, ground pepper 0.009-0.011 part.
2. konjaku deep fried chicken cube with chili as claimed in claim 1, it is characterized in that, described material composition take parts by weight as konjaku powder 13 parts, corn flour 0.9 part, starch 1.3 parts, lotus root starch 0.02 part, 7.5 parts, chicken, 1 part, glutinous rice cake capsicum, 0.025 part, Chinese prickly ash, garlic 0.55 part, 0.45 part, ginger, salt 0.041 part, thick broad-bean sauce 0.47 part, 0.026 part, rock sugar, chickens' extract 0.0044 part, rape oil 2.2 parts, cooking wine 0.039 part, ground pepper 0.01 part.
3. konjaku deep fried chicken cube with chili as claimed in claim 1 or 2, it is characterized in that, described konjaku powder is 120-140 object powder, and described corn flour is 120-130 object powder, described starch is 90-110 object powder, and described lotus root starch is 95-105 object powder.
4. konjaku 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 lotus root juice 2-3 part, capsicum 16-21 part, ginger 5-9 part, salt 0.1-0.3 part.
5. konjaku 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 2.5 parts, lotus root juice, 17 parts, capsicum, 7 parts, ginger, salt 0.2 part.
6. the konjaku deep fried chicken cube with chili as described in claim 4 or 5, it is characterized in that, described lotus root juice, its preparation method is that lotus root leaf is placed in the saline solution that concentration is 3-7%, and control temperature is 50-60 DEG C of immersion treatment 20-30min, the mixing ratio of lotus root leaf and saline solution is by quality ratio (3-5): 1, after again lotus root leaf being leached, be placed in and smash groove to pieces and smash to pieces, and squeezed out juice, again juice is concentrated into 1/3rd, lotus root juice can be obtained.
7. the konjaku deep fried chicken cube with chili as described in claim 1 or 2 or 4 or 5, it is characterized in that, described glutinous rice cake capsicum, its preparation method is after being mixed with ginger by capsicum, be placed in and smash groove to pieces and carry out smashing to pieces process 20-30min, add lotus root juice, salt wherein again, continuing to smash process to pieces to becoming cake shape, glutinous rice cake capsicum can be obtained.
8. konjaku deep fried chicken cube with chili as claimed in claim 1 or 2, is characterized in that, described chicken is the chicken fed from 5 age in days baby chicks to more than 6 months.
9. konjaku deep fried chicken cube with chili as claimed in claim 8, it is characterized in that, described nursing is put in a suitable place to breed on hillside by baby chick.
10. the preparation method of the konjaku deep fried chicken cube with chili as described in any one of claim 1-9, 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 50-100r/min stir process 10-20s, again with hand kneading process repeatedly, after the kneading time reaches 3-5min, then add konjaku powder, corn flour and starch wherein, and after being continued kneading extremely evenly, stop kneading, then be placed in storage tank deposit process 40-60min after, 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 into again in pressure cooker, heating high-pressure pot, makes vapour on pressure cooker, and to control high-pressure cooker be after 90-115KPa 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 lotus root starch 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 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, konjaku deep fried chicken cube with chili can be obtained.
CN201510458804.0A 2015-07-30 2015-07-30 Konjak spicy chicken and preparation method thereof Pending CN105054102A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1454517A (en) * 2003-04-18 2003-11-12 贵阳南明百事吉饭庄 Green pepper young chicken and its making process
KR20030092892A (en) * 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky
CN102578612A (en) * 2012-02-09 2012-07-18 贵州大学 Method for producing spicy chicken product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030092892A (en) * 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky
CN1454517A (en) * 2003-04-18 2003-11-12 贵阳南明百事吉饭庄 Green pepper young chicken and its making process
CN102578612A (en) * 2012-02-09 2012-07-18 贵州大学 Method for producing spicy chicken product

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