CN107495155A - A kind of processing method of quick-freezing cooked dish Huang braised chicken - Google Patents
A kind of processing method of quick-freezing cooked dish Huang braised chicken Download PDFInfo
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- CN107495155A CN107495155A CN201710814440.4A CN201710814440A CN107495155A CN 107495155 A CN107495155 A CN 107495155A CN 201710814440 A CN201710814440 A CN 201710814440A CN 107495155 A CN107495155 A CN 107495155A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/40—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
Abstract
A kind of processing method of quick-freezing cooked dish Huang braised chicken, the industrialized mass production of quick-freezing cooked dish Huang braised chicken can be achieved.Comprise the following steps：1) outfit of soup condiment and chicken preserved materials；2) the firing processing of soup；3) chicken is chosen and cut；4) chicken is pickled；5) processing of chicken is fired；6) processing of auxiliary material；7) pack；8) sterilize；9) it is quick-frozen；10) vanning storage；11) examine.The present invention is in good taste, soft by fresh perfume of yellow braised chicken chicken of this technique productions, soup is delicious, be equipped with hot red pepper, onion, potato, color and luster is arranged in pairs or groups reasonable, nutritious.
Description
Technical field
The present invention relates to cooking skill manufacture field, and in particular to a kind of processing method of quick-freezing cooked dish Huang braised chicken.
Background technology
With the high speed development of urbanization, the continuous improvement of living standards of the people, the continuous quickening and tourism of work rhythm
The fast development of industry, industrialized quick-freezing cooked dish product arise at the historic moment.Quick-freezing cooked dish relies on its safety, nutrition, defended
Raw, convenient, steady quality, without the features such as kitchen fast-food market is captured rapidly, turn into the focus of demand.
Yellow braised chicken is Shandong cuisine system daily life of a family vegetable, originating from Jinan City, Shandong Province.Main food materials are chicken leg meats, be equipped with hot red pepper,
The stewing system such as onion, potato forms, and the fresh perfume of chicken meat is soft, and soup is delicious.It is quick-freezing cooked dish by yellow braised chicken industrialized production
Meat and fish dishes, the quick-freezing cooked vegetable species in market can not only be enriched by developing into all good product of color, matter, moreover it is possible to be brought abundant
Economic benefit, meet the market demand.
The content of the invention
A kind of processing method of quick-freezing cooked dish Huang braised chicken proposed by the present invention, quick-freezing cooked dish Huang braised chicken can be achieved
Industrialized mass production.
To achieve the above object, present invention employs following technical scheme：
A kind of processing method of quick-freezing cooked dish Huang braised chicken, it is characterised in that：Comprise the following steps：
Step 1: soup condiment preparation：Weigh soybean oil, lard juice, ginger, garlic, thick chilli sauce, dark soy sauce, light soy sauce, food
Salt, white sugar, monosodium glutamate, chickens' extract, water, cornstarch；
Step 2: soup fires processing：Frying pan heats, and addition soybean oil, lard juice, oil temperature heat addition ginger garlic and stir-fried,
Add thick chilli sauce and fry out chilli oil；Add after water, soy sauce, salt, white sugar, monosodium glutamate, chickens' extract stir and burn to seething with excitement, use water-starch
Fire is closed after thickening soup, takes out soup；
Step 3: chicken chooses and cutting：From chicken side leg as raw material, inner chamber mowing is clean, and no chicken lung, internal organ are residual
Stay, edge is without unnecessary cock skin and other debris, muscle milky to slightly yellow, cock skin milky to milk yellow, glossy, fat
For fat in faint yellow to milk yellow, appearance is micro- dry after defrosting or moistens, tack-free, has the due smell of chicken, free from extraneous odour；By chicken
Side leg cuts into bulk, and taking-up draining is standby after entering to wash away watery blood in clear water；
Step 4: chicken is pickled：Chicken enters in tumbler, and chicken is added after fully being diluted using chicken preserved materials pickling water
In meat, vacuum tumbling is stood for a moment in a moment, and adding cornstarch, tumbling one is taken out after the meeting again, is entered 0-4 DEG C of freezer and is stood；
Step 5: the firing of chicken：Using naked light stove, soybean oil, the chicken nugget that oil temperature is added after pickling after heating, mistake are added
Oily a few minutes, to chicken cure after take out drain it is standby；
Step 6: using hot red pepper, potato, onion as auxiliary material, hot red pepper is cleaned after removing handle, cuts slabbing, potato decortication
Afterwards, fourth shape is cut into, onion removes both ends inedible part, cuts sheet after removing outer layer dead skin, the hot red pepper green pepper after cutting
Enter respectively with onion sheet cool down after blanching line blanching it is standby；Small pudding frying, using naked light stove, soybean oil, oil temperature adds after heating
Enter small pudding, taken out after several minutes of frying drain it is standby；
Step 7: packaging：The soup of corresponding weight, which is weighed, using tank soup machine weighs phase in retort pouch, reusing electronic scale
Chicken nugget, onion sheet, small pudding, the hot red pepper piece of weight are answered, is sealed using vacuum sealer；
Step 8: sterilizing：Sterilized using pasteurisation line；
It is Step 9: quick-frozen：Shortening dish after sterilizing is carried out quick-frozen；
Step 10: vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation；
Step 11: examine.
Further, the step 1 also includes chicken preserved materials：Dark soy sauce, garlic powder, ginger powder, oyster sauce, salt, water, jade
Rice starch.
Further, the step 2 adds ginger garlic when oil temperature is burnt to 120 DEG C and stir-fried.
Further, chicken defrosting percentage of water loss selected by the step 3 is less than 10%, and chicken fat content is less than 3%.
Further, the transparent clarification of meat soup after selected chicken heating in the step 3, fat is reunited and liquid level, has fowl
The due flavour of veriety, it is allowed to have a little blemish, blutpunkte, must not there is chicken feather and external pernicious impurity.
Further, in the step 5 oil temperature burn at 140 DEG C add pickle after chicken nugget it is excessively oily.
Further, small pudding is added when oil temperature is burnt to 180 DEG C in the step 6, frying 3 minutes is ripe with up to potato
Taking-up drains standby after change.
Further, 95 DEG C of sterilising temp in the step 8, sterilization time 10 minutes.
Further, also include in the step 9 in -48 DEG C of quick freezing repositories quick-frozen 3 hours, to dish central temperature for -
Less than 18 DEG C outbound vannings.
Further, tested in the step 11 according to GB/T 10379.
As shown from the above technical solution, the processing method of quick-freezing cooked dish Huang braised chicken of the invention has below beneficial to effect
Fruit：
It is soft by the fresh perfume of yellow braised chicken chicken of this technique productions 1. in good taste, soup is delicious, be equipped with hot red pepper, onion, soil
Beans, color and luster collocation are reasonable, nutritious.
2. can batch operation, meal is directly gone out after soup is mixed with chicken, auxiliary material in conventional culinary technique sintering procedure, but
Every part of quantitative processing can not be carried out after soup mixes with chicken, auxiliary material in commercial process.This technique is by soup and admittedly
Body thing is separately fired, and is weighed again using bottle placer and electronic scale during packaging, it is ensured that the standard of every part of soup and solids net content
True property.
3. steady quality, conventional culinary technique cook is fired by rule of thumb in sintering procedure, and same cook is in difference
Time and different cooks fire taste and differed.Dispensing is strictly weighed in commercial process, chicken cutting rule
The net content of lattice, preserved materials proportioning, chicken deep-fat frying time, every part of soup and solids has carried out unified regulation, it is ensured that every
One stability for contracting for fixed output quotas product.
4. it is low to produce cost in batches, industrialization centralized production artificial and energy in purchasing of raw materials price, process of manufacture
Consumption is below shops's separable processing cost.
5. health-nutrition, long shelf-life, sterilized after quick-freezing cooked dishes packaging, the microorganism in material bag can be killed,
Enter -18 DEG C of freezers after quick-frozen to preserve, the shelf-life was up to 10~12 months.Quick-frozen at utmost preservation food materials nutrition, freezen protective,
Do not add preservative.
6. it is convenient to go out meal, shops's operation, which only needs to use in advance, is thawed, and enters together with packaging and 6 points are added in boiling water
Clock can unpacking go out meal, or enter in micro-wave oven high fire heating and can go out meal in 3 minutes.It is not required to add other condiment, is not required to professional kitchen
Teacher is fired.
7. it is various informative to go out to eat, quick-freezing cooked yellow braised chicken can individually go out meal, can also match somebody with somebody rice, wheaten food is eaten.
Embodiment
With reference to embodiment, the present invention will be further described：
The processing method of quick-freezing cooked dish Huang braised chicken described in the present embodiment, comprises the following steps：
1. soup condiment preparation：Weigh soybean oil 13000g, lard juice 2200g, ginger 800g (rubbing), garlic 2400g
(rubbing), thick chilli sauce 4000g, dark soy sauce 1180g, light soy sauce 3100g, salt 940g, white sugar 315g, monosodium glutamate 1100g, chickens' extract
1000g, water 55000g, cornstarch 2000g.Chicken preserved materials：Dark soy sauce 600g, garlic powder 600g, ginger powder 300g, oyster sauce
4000g, salt 800g, water 10000g, cornstarch 9000g.
2. soup fires processing：Frying pan heats, and adds soybean oil, lard juice, burns to adding ginger garlic during 120 DEG C of oil temperature and fry
Perfume (or spice), add thick chilli sauce and fry out chilli oil.Add after water, soy sauce, salt, white sugar, monosodium glutamate, chickens' extract stir and burn to seething with excitement, use water
Fire is closed after starch thickening soup, takes out soup.
3. chicken chooses and cutting：From chicken side leg as raw material, inner chamber mowing is clean, the internal organ such as no chicken lung residual, side
Edge is without unnecessary cock skin etc..Muscle milky is glossy to slightly yellow, cock skin milky to milk yellow, fat in it is faint yellow extremely
Milk yellow, appearance is micro- dry after defrosting or moistens, tack-free.With the due smell of chicken, free from extraneous odour.Meat soup is transparent clear after heating
Clearly, fat reunion and liquid level, have the due flavour of birds kind.Allow have a little blemish, blutpunkte, there must not be chicken feather and outer
Carry out pernicious impurity.Defrosting percentage of water loss is less than 10%.Chicken fat content is less than 3%.
Chicken side leg injected volume 100kg, chicken side leg is cut into 2~2.5cm bulks, drip is taken out after entering to wash away watery blood in clear water
Water is standby.
4. chicken is pickled：Chicken enters in tumbler, and dark soy sauce, garlic powder, ginger powder, oyster sauce, salt are abundant using pickling water
Added after dilution in chicken.Vacuum tumbling stands 20 minutes after 20 minutes, and adding cornstarch, tumbling is taken out after 20 minutes again,
Enter 0-4 DEG C of freezer and stand 3 hours.
5. the firing of chicken：Using naked light stove, 15kg soybean oils are added, are added when burning to 140 DEG C of oil temperature after 5kg pickles
Chicken nugget, excessively oil 3 minutes, to chicken cure after take out drain it is standby.
6. the processing of auxiliary material：Using hot red pepper 13kg, potato 59kg, onion 13kg as auxiliary material, hot red pepper is cleaned after removing handle, point
It is cut into 2cm*2cm sheets.After potato decortication, 2cm*2cm fourth shapes are cut into.Onion removes both ends inedible part, except going
2cm*2cm sheets are cut after layer dead skin.
Hot red pepper green pepper after cutting enter respectively with onion sheet cool down after blanching line blanching it is standby；Small pudding frying, uses naked light
Stove, 15kg soybean oils are added, burn to 5kg small puddings are added during 180 DEG C of oil temperature, frying 3 minutes, take out and drain after being cured to potato
It is standby.
7. packaging：Soup 80g, which is weighed, using tank soup machine weighs chicken 80g, onion sheet in retort pouch, reusing electronic scale
10g, hot red pepper piece 10, potato 40g.Sealed using vacuum sealer.
8. sterilizing：Sterilized using pasteurisation line, 95 DEG C of temperature, sterilization time 10 minutes.
It is 9. quick-frozen：Shortening dish after sterilizing is subjected to balance, entered in -48 DEG C of quick freezing repositories quick-frozen 3 hours, to dish center
Temperature is that less than -18 DEG C outbounds are cased.
10. vanning storage：Quick-frozen completion sweet and sour spareribs is cased, and per 20 parts of case, enters -18 DEG C of freezers after vanning sealing
Preserve.
11. examining, finished product is inspected by random samples, tested according to GB/T 10379.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, all should fall within the scope of protection of the present invention.
Claims (10)
- A kind of 1. processing method of quick-freezing cooked dish Huang braised chicken, it is characterised in that：Comprise the following steps：Step 1: soup condiment preparation：Weigh soybean oil, lard juice, ginger, garlic, thick chilli sauce, dark soy sauce, light soy sauce, salt, white Sugar, monosodium glutamate, chickens' extract, water, cornstarch；Step 2: soup fires processing：Frying pan heats, and addition soybean oil, lard juice, oil temperature heat addition ginger garlic and stir-fried, and add Thick chilli sauce fries out chilli oil；Add after water, soy sauce, salt, white sugar, monosodium glutamate, chickens' extract stir and burn to seething with excitement, with water-starch thickening soup Fire is closed afterwards, takes out soup；Step 3: chicken chooses and cutting：From chicken side leg as raw material, inner chamber mowing is clean, no chicken lung, internal organ residual, side Edge is without unnecessary cock skin and other debris, and muscle milky to slightly yellow, cock skin milky to milk yellow, glossy, fat is in Faint yellow to milk yellow, after defrosting, appearance is micro- dry or moistening, tack-free, has the due smell of chicken, free from extraneous odour；By chicken side leg Bulk is cut into, taking-up draining is standby after entering to wash away watery blood in clear water；Step 4: chicken is pickled：Chicken enters in tumbler, and chicken is added after fully being diluted using chicken preserved materials pickling water Interior, vacuum tumbling is stood for a moment in a moment, and adding cornstarch, tumbling one is taken out after the meeting again, is entered 0-4 DEG C of freezer and is stood；Step 5: the firing of chicken：Using naked light stove, soybean oil is added, the chicken nugget that oil temperature is added after pickling after heating is excessively oily several Minute, to chicken cure after take out drain it is standby；Step 6: using hot red pepper, potato, onion as auxiliary material, hot red pepper is cleaned after removing handle, cutting slabbing, after potato decortication, point Shape is diced, onion removes both ends inedible part, cuts sheet after removing outer layer dead skin, hot red pepper green pepper and onion after cutting Piece enter respectively cool down after blanching line blanching it is standby；Small pudding frying, using naked light stove, soybean oil, oil temperature adds potato after heating Fourth, taken out after several minutes of frying drain it is standby；Step 7: packaging：The soup of corresponding weight, which is weighed, using tank soup machine weighs corresponding weight in retort pouch, reusing electronic scale Chicken nugget, onion sheet, small pudding, the hot red pepper piece of amount, are sealed using vacuum sealer；Step 8: sterilizing：Sterilized using pasteurisation line；It is Step 9: quick-frozen：Shortening dish after sterilizing is carried out quick-frozen；Step 10: vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation；Step 11: examine.
- 2. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 1, it is characterised in that：The step 1 is also Including chicken preserved materials：Dark soy sauce, garlic powder, ginger powder, oyster sauce, salt, water, cornstarch.
- 3. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 2, it is characterised in that：The step 2 is treated Oil temperature, which is burnt to addition ginger garlic at 120 DEG C, to stir-fry.
- 4. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 3, it is characterised in that：The step 3 institute Chicken defrosting percentage of water loss is selected to be less than 10%, chicken fat content is less than 3%.
- 5. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 4, it is characterised in that：In the step 3 The transparent clarification of meat soup after selected chicken heating, fat is reunited and liquid level, has the due flavour of birds kind, it is allowed to have a little wound Spot, blutpunkte, must not there are chicken feather and external pernicious impurity.
- 6. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 5, it is characterised in that：In the step 5 Oil temperature is burnt excessively oily to the chicken nugget added at 140 DEG C after pickling.
- 7. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 6, it is characterised in that：In the step 6 Oil temperature adds small pudding when burning to 180 DEG C, frying is drained standby for 3 minutes with taking-up after the curing of up to potato.
- 8. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 7, it is characterised in that：In the step 8 95 DEG C of sterilising temp, sterilization time 10 minutes.
- 9. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 7, it is characterised in that：In the step 9 Also include in -48 DEG C of quick freezing repositories quick-frozen 3 hours, be that less than -18 DEG C outbounds are cased to dish central temperature.
- 10. the processing method of quick-freezing cooked dish Huang braised chicken according to claim 9, it is characterised in that：The step 10 Tested in one according to GB/T 10379.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108294286A (en) * | 2018-02-13 | 2018-07-20 | 双鸭山咖滋餐饮服务有限公司 | A kind of coffee taste food and drink sauce |
| CN108323707A (en) * | 2018-01-30 | 2018-07-27 | 安徽杠岗香食品科技有限公司 | A kind of processing technology of spicy diced chicken |
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
| CN111213847A (en) * | 2020-02-14 | 2020-06-02 | 临沂金锣文瑞食品有限公司 | Industrial production process of instant braised chicken |
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| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105495382A (en) * | 2014-12-30 | 2016-04-20 | 吴兰平 | Popcorn chicken stick |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323707A (en) * | 2018-01-30 | 2018-07-27 | 安徽杠岗香食品科技有限公司 | A kind of processing technology of spicy diced chicken |
| CN108294286A (en) * | 2018-02-13 | 2018-07-20 | 双鸭山咖滋餐饮服务有限公司 | A kind of coffee taste food and drink sauce |
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
| CN111213847A (en) * | 2020-02-14 | 2020-06-02 | 临沂金锣文瑞食品有限公司 | Industrial production process of instant braised chicken |
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Application publication date: 20171222 |