CN107373419A - A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings - Google Patents
A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings Download PDFInfo
- Publication number
- CN107373419A CN107373419A CN201710564977.XA CN201710564977A CN107373419A CN 107373419 A CN107373419 A CN 107373419A CN 201710564977 A CN201710564977 A CN 201710564977A CN 107373419 A CN107373419 A CN 107373419A
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- China
- Prior art keywords
- parts
- chili
- chicken
- fillings
- boiled dumpling
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
The present invention relates to boiled dumpling production field, specially a kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings.It is big Fresh Grade Breast or the chicken leg meat to pick a bone that the fillings of the boiled dumpling, which includes major ingredient, dispensing be blue or green Hangzhou chili, beauty green pepper, vermicelli, chive, garlic, yellow ginger, pure peanut oil, pure ground sesameseed oil, Chinese prickly ash, Thirteen Spice, monosodium glutamate, edible salt, yellow flour paste, light soy sauce, rock sugar, dark soy sauce.The stuffing for dumplings delicious flavour of the present invention, there is chewy texture, nutritious.
Description
Technical field
The present invention relates to boiled dumpling production field, specially a kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings.
Background technology
Boiled dumpling is traditional cuisines of the Chinese nation, some place on New Year's Day or other festivals when, the reeky dumpling of a disk is on dining table
Standard configuration.Current existing boiled dumpling fillings is relatively simple, and generally leek, Chinese cabbage, radish, pork etc. are used as major ingredient.The traditional Chinese medical science is recognized
For chicken is sweet, slightly warm in nature.Energy middle benefit gas tonifying spleen, nourishing qi and blood.Chicken fine and tender taste, flavour is delicious, because its taste is thin, because
This is generally not suitable for cooking boiled dumpling, so the species of general chicken dumpling fillings is less.
The content of the invention
The present invention is for the problem of chicken dumpling species is less in the prior art, there is provided a kind of system of deep fried chicken cube with chili boiled dumpling fillings
Make method.
The present invention is addressed by following technical proposals.
A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings, the major ingredient of the fillings of the boiled dumpling include chicken, dispensing include vermicelli,
Blue or green Hangzhou chili, beauty green pepper, chive, garlic, yellow ginger, pure peanut oil, sesame oil, Chinese prickly ash, Thirteen Spice, monosodium glutamate, edible salt, yellow flour paste, life
Take out, rock sugar dark soy sauce, each component mass fraction ratio of the major ingredient and dispensing is：Chicken 400-600 parts, vermicelli 130-150 parts, green grass or young crops
Hangzhou chili 50-60 parts, beauty green pepper 30-40 parts, chive 20-30 parts, garlic 15-20 parts, yellow ginger 20-30 parts, pure peanut oil 30-40
Part, sesame oil 5-10 parts, Chinese prickly ash 5-10 parts, Thirteen Spice 6-9 parts, monosodium glutamate 7-10 parts, edible salt 10-20 parts, yellow flour paste 10-20 parts,
Light soy sauce 10-20 parts, rock sugar dark soy sauce 10-20 parts.
Preferably, the chicken is big chicken-breasted or the chicken leg meat to pick a bone.
Preferably, the chicken, vermicelli, blue or green Hangzhou chili, beauty green pepper, chive mix after shredding respectively.
Preferably, powder is made in described garlic, yellow ginger, Chinese prickly ash, with adding fillings after peanut oil frying.
The present invention has significant technique effect as a result of above technical scheme：Fillings using high-quality chicken and
Bean vermicelli adds blue or green Hangzhou chili and beauty green pepper, both this adds green and red for fillings, makes fillings more as main material after rubbing
It is tempting.Blue or green Hangzhou chili is different with general pungent from the pungent of beauty green pepper, has the pungent of uniqueness and blue or green taste, in addition, being added in fillings
More than ten plant flavoring, make fillings unique flavor, long times of aftertaste.
Embodiment
The present invention is described in further detail with reference to embodiment.
A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings, the major ingredient of the fillings of the boiled dumpling is chicken, and dispensing includes vermicelli, green grass or young crops
Hangzhou chili, beauty green pepper, chive, garlic, yellow ginger, pure peanut oil, sesame oil, Chinese prickly ash, Thirteen Spice, monosodium glutamate, edible salt, yellow flour paste, light soy sauce,
The each component mass fraction ratio of rock sugar dark soy sauce, the major ingredient and dispensing is：
Chicken 400-600 parts, vermicelli 130-150 parts, blue or green Hangzhou chili 50-60 parts, beauty green pepper 30-40 parts, chive 20-30 parts, garlic
15-20 parts, yellow ginger 20-30 parts, pure peanut oil 30-40 parts, sesame oil 5-10 parts, Chinese prickly ash 5-10 parts, Thirteen Spice 6-9 parts, monosodium glutamate 7-
10 parts, edible salt 10-20 parts, yellow flour paste 10-20 parts, light soy sauce 10-20 parts, rock sugar dark soy sauce 10-20 parts.
Wherein specific step is：Mixed after chicken, vermicelli, blue or green Hangzhou chili, beauty green pepper chive are shredded or minced respectively
In a vessel, then by garlic, yellow ginger, Chinese prickly ash powder is made, with being added after peanut oil frying, after peanut oil cooling, then
Sesame oil, Thirteen Spice, monosodium glutamate, edible salt, yellow flour paste, light soy sauce and rock sugar dark soy sauce are sequentially added, then fillings stirs.
To ensure the mouthfeel of fillings, the chicken is big chicken-breasted or the chicken leg meat to pick a bone.
The present invention has significant technique effect as a result of above technical scheme：Fillings is made using high-quality chicken
For main material, blue or green Hangzhou chili and beauty green pepper are added after mincing, both this adds green and red for fillings, makes fillings more tempting.
Blue or green Hangzhou chili is different with the pungent of general capsicum from the pungent of beauty green pepper, has the pungent of uniqueness and blue or green taste, bean vermicelli is added in fillings,
Add the mouthfeel of Q bullets.In addition, more than ten are added in fillings plants flavoring, make fillings unique flavor, long times of aftertaste.
In a word, presently preferred embodiments of the present invention, all equalizations made according to scope of the present invention patent be the foregoing is only
Change and modification, it should all belong to the covering scope of patent of the present invention.
Claims (4)
1. a kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings, it is characterised in that the major ingredient of the fillings of the boiled dumpling includes chicken, dispensing
Including vermicelli, blue or green Hangzhou chili, beauty green pepper, chive, garlic, yellow ginger, pure peanut oil, sesame oil, Chinese prickly ash, Thirteen Spice, monosodium glutamate, edible salt,
The each component mass fraction ratio of yellow flour paste, light soy sauce, rock sugar dark soy sauce, the major ingredient and dispensing is：
Chicken 400-600 parts, vermicelli 130-150 parts, blue or green Hangzhou chili 50-60 parts, beauty green pepper 30-40 parts, chive 20-30 parts, garlic
15-20 parts, yellow ginger 20-30 parts, pure peanut oil 30-40 parts, sesame oil 5-10 parts, Chinese prickly ash 5-10 parts, Thirteen Spice 6-9 parts, monosodium glutamate 7-
10 parts, edible salt 10-20 parts, yellow flour paste 10-20 parts, light soy sauce 10-20 parts, rock sugar dark soy sauce 10-20 parts.
A kind of 2. preparation method of deep fried chicken cube with chili boiled dumpling fillings according to claim 1, it is characterised in that：The chicken is big
Chicken-breasted or the chicken leg meat to pick a bone.
A kind of 3. preparation method of deep fried chicken cube with chili boiled dumpling fillings according to claim 1, it is characterised in that：The chicken, powder
Bar, blue or green Hangzhou chili, beauty green pepper, chive mix after shredding respectively.
A kind of 4. preparation method of deep fried chicken cube with chili boiled dumpling fillings according to claim 1, it is characterised in that：Described garlic,
Powder is made in yellow ginger, Chinese prickly ash, with adding fillings after peanut oil frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710564977.XA CN107373419A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710564977.XA CN107373419A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373419A true CN107373419A (en) | 2017-11-24 |
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| CN201710564977.XA Pending CN107373419A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209300A (en) * | 1997-08-21 | 1999-03-03 | 苏希山 | Quickly-frozen multi-flavour dumplings |
| CN103844197A (en) * | 2012-12-01 | 2014-06-11 | 王举 | Making method of chicken breast meat dumpling |
| CN104957503A (en) * | 2015-07-10 | 2015-10-07 | 安陆市林鑫食品有限公司 | Making method of Hongshan chicken dumplings |
| CN105166663A (en) * | 2015-10-09 | 2015-12-23 | 吴秀芝 | Chicken dumplings and dumpling stuffing seasoning packets |
| CN105795357A (en) * | 2016-04-01 | 2016-07-27 | 刘林善 | Making method of dumpling stuffing |
-
2017
- 2017-07-12 CN CN201710564977.XA patent/CN107373419A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209300A (en) * | 1997-08-21 | 1999-03-03 | 苏希山 | Quickly-frozen multi-flavour dumplings |
| CN103844197A (en) * | 2012-12-01 | 2014-06-11 | 王举 | Making method of chicken breast meat dumpling |
| CN104957503A (en) * | 2015-07-10 | 2015-10-07 | 安陆市林鑫食品有限公司 | Making method of Hongshan chicken dumplings |
| CN105166663A (en) * | 2015-10-09 | 2015-12-23 | 吴秀芝 | Chicken dumplings and dumpling stuffing seasoning packets |
| CN105795357A (en) * | 2016-04-01 | 2016-07-27 | 刘林善 | Making method of dumpling stuffing |
Non-Patent Citations (1)
| Title |
|---|
| 美食生活工作室: "《中国味道 地方经典特色美食》", 31 January 2013, 青岛出版社 * |
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Application publication date: 20171124 |
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