CN108077783A - A kind of spices chicken fillet and preparation method thereof - Google Patents
A kind of spices chicken fillet and preparation method thereof Download PDFInfo
- Publication number
- CN108077783A CN108077783A CN201711332484.XA CN201711332484A CN108077783A CN 108077783 A CN108077783 A CN 108077783A CN 201711332484 A CN201711332484 A CN 201711332484A CN 108077783 A CN108077783 A CN 108077783A
- Authority
- CN
- China
- Prior art keywords
- parts
- fresh
- chicken
- meat
- chicken fillet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013599 spices Nutrition 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 241000756943 Codonopsis Species 0.000 claims abstract description 14
- 240000005001 Paeonia suffruticosa Species 0.000 claims abstract description 13
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 240000007232 Illicium verum Species 0.000 claims abstract description 6
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 210000000481 breast Anatomy 0.000 claims description 8
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000272201 Columbiformes Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000021168 barbecue Nutrition 0.000 claims description 3
- 210000000038 chest Anatomy 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000002860 competitive effect Effects 0.000 abstract description 2
- 235000015177 dried meat Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000144977 poultry Species 0.000 abstract description 2
- 235000013594 poultry meat Nutrition 0.000 abstract description 2
- 230000000192 social effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000000845 cartilage Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of spiced chicken fillet and preparation method thereof, the fragrance of the Processing farages such as the meat spiceleaf of freshly-slaughtered poultry dried meat, cassia bark, white pepper, Chinese prickly ash, illiciumverum, fragrant kernel, dried orange peel, the root bark of tree peony, Radix Codonopsis, refined salt, white granulated sugar, the fresh seasoning of vegetable, spring onion, garlic, ginger, yellow rice wine, light soy sauce is pickled, while baking spices chicken fillet mouthfeel is promoted, it is made to give full play to good nutritive effect, is beneficial to the health of people.A kind of spiced chicken fillet preparation method of the invention, technique are easy to standardize, are suitble to large-scale production, to improving Competitive Products, effectively extend volume growth, promotion interprise's intensive management and technological progress etc. are all of great immediate significance and social effect.
Description
Technical field
The present invention relates to a kind of baked foods, more particularly to a kind of spiced chicken fillet and preparation method thereof.
Background technology
The comparision contents of chicken protein are high, and digestibility is high, it is easy to which be absorbed by the body utilization.Chicken to nutrition not
It is good, chilly is cold, weak fatigue, irregular menstruation, anaemia, physically weak etc. has good dietary function.Traditional Chinese medicine thinks that chicken has temperature
The effect of middle QI invigorating, qi-restoratives replenishing essence=strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.In recent years, with the increasingly raising of living standard, people
Not be confined to stew, boil, such cooking method braised in soy sauce, baked food is gradually welcomed by the people.Chicken fillet is as a kind of
Baked foods, with its meat tenderness it is delicious and it is deep liked by consumer, but currently on the market mostly baking chicken fillet to promote mouthfeel and
Using substantial amounts of non-natural flavouring, long-term consumption is not conducive to good health, more will not be with health role, does not meet modern
Health demand.The present invention adds in a variety of Chinese medicine composition fragrance when making chicken fillet, while baking chicken fillet mouthfeel is promoted,
It is made to give full play to good nutritive effect, is beneficial to the health of people.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of spiced chicken fillet and preparation method thereof, can keep
The flavor of chicken fillet, harmful effect delicious in taste, and being generated to avoid non-natural flavouring to human body.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of spices chicken fillet, in parts by weight,
It is composed of the following components：Fresh 900~1000 parts of chicken breast meat, 4~6 parts of spiceleaf, 3~5 parts of cassia bark, 2~3 parts of white pepper, Chinese prickly ash 1~
2 parts, 1~2 part octagonal, fragrant 2~3 parts of kernel, 3~5 parts of dried orange peel, 2~4 parts of the root bark of tree peony, 4~6 parts of Radix Codonopsis, 8~10 parts of refined salt, white sand
Sugar 6~8 parts, 15~20 parts of 2~3 parts of fresh seasoning, the spring onion of vegetable, 20~25 parts of garlic, 25~30 parts of ginger, 4~6 parts of yellow rice wine,
3~5 parts of light soy sauce.
As the further optimization of said program, a kind of spices chicken fillet is in parts by weight, composed of the following components：With weight
Part meter is measured, it is composed of the following components：Fresh 1000 parts of chicken breast meat, 6 parts of spiceleaf, 5 parts of cassia bark, 3 parts of white pepper, 2 parts of Chinese prickly ash, illiciumverum 2
Part, fragrant 3 parts of kernel, 5 parts of dried orange peel, 4 parts of the root bark of tree peony, 6 parts of Radix Codonopsis, 10 parts of refined salt, 8 parts of white granulated sugar, 3 parts of fresh seasoning, the spring onion of vegetable
20 parts, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
As the further optimization of said program, a kind of spices chicken fillet is in parts by weight, composed of the following components：Freshly-slaughtered poultry
900 parts of dried meat meat, 4 parts of spiceleaf, 3 parts of cassia bark, 2 parts of white pepper, 1 part of Chinese prickly ash, 1 part octagonal, 2 parts of kernel of perfume, 3 parts of dried orange peel, the root bark of tree peony 2
Part, 4 parts of Radix Codonopsis, 8 parts of refined salt, 6 parts of white granulated sugar, 15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, yellow rice wine 4
Part, 3 parts of light soy sauce.
The present invention also provides a kind of preparation methods of spiced chicken fillet, include the following steps：
(1) Fresh Grade Breast is cleaned out, Fresh Grade Breast is cleaned out, the big chest of the chicken cleaned out then is cut into thickness is
The sheet of 0.6cm, then the sliced meat cut are cut into the strip of 10cm or so along meat lines, it is put into clean curing container；
(2) spiceleaf, cassia bark, white pepper, Chinese prickly ash, illiciumverum, fragrant kernel, dried orange peel, the root bark of tree peony, Radix Codonopsis are weighed in proportion, are ground into
Powder；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice for use；
(4) the mixing juice that the fragrance powder and step (3) obtained step (2) obtains adds in the marinated of step (1)
In container, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, stir, be maintained at 0
At a temperature of~3 DEG C pickle 20~25 it is small when；
(5) the meat sterilized bamboo stick intersection of pigeon breast pickled step (4) is gone here and there, at a temperature of -30~-25 DEG C
Quick-frozen 30~45 minutes, then pack, it is sent into freezer and stores.It thaws when edible, by normal barbecue method baking.
Compared with the prior art, a kind of spiced chicken fillet of the invention and preparation method thereof has the beneficial effect that：
(1) a kind of spiced chicken fillet of the invention uses spiceleaf, cassia bark, white pepper, Chinese prickly ash, illiciumverum, fragrant kernel, dried orange peel, pellet
The pure natural spices such as skin, Radix Codonopsis are pickled, without side-effects to body while spiced chicken fillet taste is promoted.
(2) a variety of pickled flavor sheets that a kind of spiced chicken fillet of the invention uses are as beneficial Chinese herbal medicine, such as cassia bark, old
Skin, the root bark of tree peony, Radix Codonopsis etc. are digested and assimilated for promotion, and strengthen immunity etc. has good effect.
(3) a kind of spiced chicken fillet preparation method of the invention, technique are easy to standardize, are suitble to large-scale production.To improving
Competitive Products are effectively extended volume growth, and interprise's intensive management and technological progress etc. is promoted all to have great reality
Meaning and social effect.
Specific embodiment
Understand to make the object, technical solutions and advantages of the present invention clearer, below by embodiment, to the present invention into
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
In limiting the scope of the invention.
Embodiment 1
A kind of spices chicken fillet, it is in parts by weight, composed of the following components：Fresh 700 parts of chicken breast meat, 400 parts of chicken cartilage, spiceleaf
6 parts, 5 parts of cassia bark, 3 parts of white pepper, 2 parts of Chinese prickly ash, 2 parts octagonal, fragrant 3 parts of kernel, 5 parts of dried orange peel, 4 parts of the root bark of tree peony, 6 parts of Radix Codonopsis, refined salt
10 parts, 8 parts of white granulated sugar, 20 parts of 3 parts of fresh seasoning, the spring onion of vegetable, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
A kind of preparation method of spiced chicken fillet of this preferred embodiments, includes the following steps：
(1) Fresh Grade Breast is cleaned out, Fresh Grade Breast is cleaned out, the big chest of the chicken cleaned out then is cut into thickness is
The sheet of 0.6cm, then the sliced meat cut are cut into the strip of 10cm or so along meat lines, it is put into clean curing container；
(2) spiceleaf, cassia bark, white pepper, Chinese prickly ash, illiciumverum, fragrant kernel, dried orange peel, the root bark of tree peony, Radix Codonopsis are weighed in proportion, are ground into
Powder；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice for use；
(4) the mixing juice that the fragrance powder and step (3) obtained step (2) obtains adds in the marinated of step (1)
In container, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, stir, be maintained at 1
At a temperature of DEG C pickle 24 it is small when；
(5) the meat sterilized bamboo stick intersection of pigeon breast pickled step (4) is gone here and there, quick-frozen at a temperature of -30 DEG C
35 minutes, then pack, it is sent into freezer and stores.It thaws when edible, by normal barbecue method baking.
Embodiment 2
A kind of spices chicken fillet, it is in parts by weight, composed of the following components：Fresh 600 parts of chicken breast meat, 300 parts of chicken cartilage, spiceleaf
4 parts, 3 parts of cassia bark, 2 parts of white pepper, 1 part of Chinese prickly ash, 1 part octagonal, fragrant 2 parts of kernel, 3 parts of dried orange peel, 2 parts of the root bark of tree peony, 4 parts of Radix Codonopsis, refined salt 8
Part, 6 parts of white granulated sugar, 15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, 4 parts of yellow rice wine, 3 parts of light soy sauce.
A kind of preparation method of spiced chicken fillet of the present embodiment is not repeated with embodiment 1.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of spices chicken fillet, which is characterized in that in parts by weight, composed of the following components：Fresh 900~1000 parts of chicken breast meat,
4~6 parts of spiceleaf, 3~5 parts of cassia bark, 2~3 parts of white pepper, 1~2 part of Chinese prickly ash, 1~2 part octagonal, 2~3 parts of kernel of perfume, dried orange peel 3~
5 parts, 2~4 parts of the root bark of tree peony, 4~6 parts of Radix Codonopsis, 8~10 parts of refined salt, 6~8 parts of white granulated sugar, 2~3 parts of fresh seasoning, the spring onion 15 of vegetable
~20 parts, 20~25 parts of garlic, 25~30 parts of ginger, 4~6 parts of yellow rice wine, 3~5 parts of light soy sauce.
2. a kind of spices chicken fillet, it is characterised in that：In parts by weight, it is composed of the following components：Fresh 1000 parts of chicken breast meat, spiceleaf 6
Part, 5 parts of cassia bark, 3 parts of white pepper, 2 parts of Chinese prickly ash, 2 parts octagonal, 3 parts of kernel of perfume, 5 parts of dried orange peel, 4 parts of the root bark of tree peony, 6 parts of Radix Codonopsis, refined salt 10
Part, 8 parts of white granulated sugar, 20 parts of 3 parts of fresh seasoning, the spring onion of vegetable, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
3. a kind of spices chicken fillet, which is characterized in that in parts by weight, composed of the following components：Fresh 900 parts of chicken breast meat, spiceleaf 4
Part, 3 parts of cassia bark, 2 parts of white pepper, 1 part of Chinese prickly ash, 1 part octagonal, 2 parts of kernel of perfume, 3 parts of dried orange peel, 2 parts of the root bark of tree peony, 4 parts of Radix Codonopsis, refined salt 8
Part, 6 parts of white granulated sugar, 15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, 4 parts of yellow rice wine, 3 parts of light soy sauce.
4. the preparation method of a kind of spiced chicken fillet as described in claims 1 to 3 is any, which is characterized in that include the following steps：
(1) Fresh Grade Breast is cleaned out, the big chest of the chicken cleaned out then is cut into thickness is the sheet of 0.6cm, then will cut
Sliced meat the strip of 10cm or so is cut into along meat lines, be put into clean curing container；
(2) spiceleaf, cassia bark, white pepper, Chinese prickly ash, illiciumverum, fragrant kernel, dried orange peel, the root bark of tree peony, Radix Codonopsis are weighed in proportion, are ground into powder；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice for use；
(4) the mixing juice that the fragrance powder and step (3) obtained step (2) obtains adds in the curing container of step (1)
It is interior, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, it stirs, is maintained at 0~3 DEG C
At a temperature of pickle 20~25 it is small when；
(5) the meat sterilized bamboo stick intersection of pigeon breast pickled step (4) is gone here and there, quick-frozen at a temperature of -30~-25 DEG C
30~45 minutes, then pack, it is sent into freezer and stores.It thaws when edible, by normal barbecue method baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332484.XA CN108077783A (en) | 2017-12-13 | 2017-12-13 | A kind of spices chicken fillet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332484.XA CN108077783A (en) | 2017-12-13 | 2017-12-13 | A kind of spices chicken fillet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077783A true CN108077783A (en) | 2018-05-29 |
Family
ID=62175651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711332484.XA Pending CN108077783A (en) | 2017-12-13 | 2017-12-13 | A kind of spices chicken fillet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077783A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089019A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Spiced beef fillet and processing method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053736A (en) * | 1990-02-03 | 1991-08-14 | 北京海味餐厅 | The method for production of a kind of fast food chicken |
| CN1188616A (en) * | 1998-02-18 | 1998-07-29 | 靳海林 | Nourishing health-care food and manufacturing method thereof |
| CN1293011A (en) * | 1999-10-13 | 2001-05-02 | 张建芳 | Multi-taste chicken and its cooking method |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
| CN103494222A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Tomato-flavor barbecued chicken cartilage-chicken leg meat string and preparation method thereof |
| CN103549471A (en) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | Preparation method of pot-stewed whole chicken |
| CN106036757A (en) * | 2016-06-01 | 2016-10-26 | 刘象玉 | Meat seasoning ingredients and processing method of meat |
-
2017
- 2017-12-13 CN CN201711332484.XA patent/CN108077783A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053736A (en) * | 1990-02-03 | 1991-08-14 | 北京海味餐厅 | The method for production of a kind of fast food chicken |
| CN1188616A (en) * | 1998-02-18 | 1998-07-29 | 靳海林 | Nourishing health-care food and manufacturing method thereof |
| CN1293011A (en) * | 1999-10-13 | 2001-05-02 | 张建芳 | Multi-taste chicken and its cooking method |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
| CN103494222A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Tomato-flavor barbecued chicken cartilage-chicken leg meat string and preparation method thereof |
| CN103549471A (en) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | Preparation method of pot-stewed whole chicken |
| CN106036757A (en) * | 2016-06-01 | 2016-10-26 | 刘象玉 | Meat seasoning ingredients and processing method of meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089019A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Spiced beef fillet and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000156A (en) | Low-salt marinade for duck necks, and preparation method and application thereof | |
| CN104921164A (en) | Processing technology of stewed chicken | |
| CN103519241A (en) | Processing technology for fish fillet can | |
| CN107307312A (en) | A kind of spiced halogen pig leg and preparation method thereof | |
| CN105495365A (en) | Production process of sliced dried beef | |
| CN102450649A (en) | Making process for spiced beef | |
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN109393350A (en) | A kind of improving eyesight sheep liver is dry and preparation method thereof | |
| CN104172251A (en) | Basil-flavored oatmeal sausage and preparation method thereof | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN103610095B (en) | Fragrant goose palm of a kind of wheat and preparation method thereof | |
| CN103535798B (en) | Health-care soup and cooking method thereof | |
| CN108077783A (en) | A kind of spices chicken fillet and preparation method thereof | |
| CN105360985A (en) | Preparation method of sausages with balanced nutrition | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN102813247B (en) | White flint quick-boiling soup | |
| CN105361023A (en) | Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof | |
| CN105105192A (en) | Stewed grouse and processing method thereof | |
| CN108065236A (en) | It is a kind of that spiced as closely linked as flesh and blood and preparation method thereof | |
| CN108077782A (en) | A kind of spices chicken wings and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |