CN105124624A - Making method of curried chicken - Google Patents

Abstract

The invention relates to a making method of curried chicken. 10 Parts of chicken pieces, 2 parts of a curry sauce, 0.5 parts of black pepper, 0.2 parts of lemongrass, 0.2 parts of a lemon juice, 5 parts of potato, 5 parts of carrot, 2 parts of shallot and 2 parts of onion are organically combined and complement each other to make the curried chicken. A vacuum cooling technology is adopted in the method to rapidly cool goods, maintain the integrity of taste and realize no loss of the taste or water. The method is characterized in that potato, carrot and chicken are processed, taste juices are respectively processed, and vacuum cooler cooling is carried out to effectively prevent water and taste loss of dishes.

Description

A kind of preparation method of chicken curry

Technical field

The present invention relates to food industrialization production field, particularly relate to a kind of preparation method of chicken curry.

Background technology

Chicken curry is one of Hot dishes menu, is to make major ingredient with potato, and the culinary art skill of chicken curry is to burn, and taste belongs to curried taste.Mouthfeel: this dish is based on salty fresh taste, and slightly sweet peppery, curried taste is dense, existing food industrialization production field, taste and need Food Cold Chain to transport, existing way is after being made by chicken curry, use vacuum to play cold cooling, it is more serious that such vegetable moisture and taste run off.

Summary of the invention

Technical problem to be solved by this invention overcomes the deficiencies in the prior art, provides a kind of preparation method of the chicken curry preventing vegetable moisture and taste to run off.

The present invention is achieved by the following technical programs:

The preparation method of chicken curry, comprises the following steps:

(1) food materials are taken by weight: chicken block 10 parts, curry paste 2 parts, black pepper 0.5 part, 0.2 part, lemongrass, lemon juice 0.2 part, 5 parts, potato, 5 parts, carrot, red onion 2 parts, onion 2 parts;

(2) chicken block taken in step 1 is cleaned, be cut into the diced chicken of 2.5*2.5cm, room temperature less than 10 DEG C, after black pepper, lemongrass, lemon juice and starch tumbling, pickle half an hour, refrigerate for subsequent use;

(3) onion, red onion, the fourth of 1*1cm is cut in clean peeling;

(4) carrot, potato are cut into the block of 2*2cm;

(5) by potato, carrot, chicken, under enter in the oil of 180 DEG C, frying 25 seconds, pushes and beats below cold fast cooling to 20 DEG C;

(6) fry juice: pour oil in pot, stir-fry onion, red onion, pour water into, juice fried by curry paste, after little fire boils, starch thicken soup, to pasty state, uses vacuum to play cold cooling;

(7) gained food materials and step 6 gained taste juice in step 5, uniform stirring.

The invention has the beneficial effects as follows:

The present invention, by each component food materials organic assembling, complements each other, and in preparation method, by potato, carrot, the processing of chicken solid food materials, taste juice is processed respectively, and vacuum plays cold cooling respectively, effectively prevents vegetable moisture and taste to run off.

Detailed description of the invention

In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with most preferred embodiment, the present invention is described in further detail.

Embodiment

The preparation method of chicken curry, comprises the following steps:

(1) food materials are taken by weight: chicken block 10 parts, curry paste 2 parts, black pepper 0.5 part, 0.2 part, lemongrass, lemon juice 0.2 part, 5 parts, potato, 5 parts, carrot, red onion 2 parts, onion 2 parts;

(2) chicken block taken in step 1 is cleaned, be cut into the diced chicken of 2.5*2.5cm, room temperature less than 10 DEG C, after black pepper, lemongrass, lemon juice and starch tumbling, pickle half an hour, refrigerate for subsequent use;

(3) onion, red onion, the fourth of 1*1cm is cut in clean peeling;

(4) carrot, potato are cut into the block of 2*2cm;

(5) by potato, carrot, chicken, under enter in the oil of 180 DEG C, frying 25 seconds, pushes and beats below cold fast cooling to 20 DEG C;

(6) fry juice: pour oil in pot, stir-fry onion, red onion, pour water into, juice fried by curry paste, after little fire boils, starch thicken soup, to pasty state, uses vacuum to play cold cooling;

(7) gained food materials and step 6 gained taste juice in step 5, uniform stirring.

The present invention is by each component food materials organic assembling, complement each other, in preparation method, in technique, vacuum is adopted to beat refrigeration technique, fast commodity can be lowered the temperature, keep the integrality of taste, the loss of insipidness and moisture, by potato, carrot, the processing of chicken solid food materials, taste juice is processed respectively, and vacuum plays cold cooling respectively, effectively prevents vegetable moisture and taste to run off.

Each for food materials one of above-described embodiment Suo Shu amounts of components increased according to same ratio or reduce, the parts by weight relation of each component of gained all belongs to protection scope of the present invention.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (1)

1. a preparation method for chicken curry, is characterized in that, comprises the following steps:

(1) food materials are taken by weight: chicken block 10 parts, curry paste 2 parts, black pepper 0.5 part, 0.2 part, lemongrass, lemon juice 0.2 part, 5 parts, potato, 5 parts, carrot, red onion 2 parts, onion 2 parts;

(2) chicken block taken in step 1 is cleaned, be cut into the diced chicken of 2.5*2.5cm, room temperature less than 10 DEG C, after black pepper, lemongrass, lemon juice and starch tumbling, pickle half an hour, refrigerate for subsequent use;

(3) onion, red onion, the fourth of 1*1cm is cut in clean peeling;

(4) carrot, potato are cut into the block of 2*2cm;

(5) by potato, carrot, chicken, under enter in the oil of 180 DEG C, frying 25 seconds, pushes and beats below cold fast cooling to 20 DEG C;

(6) fry juice: pour oil in pot, stir-fry onion, red onion, pour water into, juice fried by curry paste, after little fire boils, starch thicken soup, to pasty state, uses vacuum to play cold cooling;

(7) gained food materials and step 6 gained taste juice in step 5, uniform stirring.