CN108925875A - A kind of preparation method of spicy chicken - Google Patents
A kind of preparation method of spicy chicken Download PDFInfo
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- CN108925875A CN108925875A CN201810785080.4A CN201810785080A CN108925875A CN 108925875 A CN108925875 A CN 108925875A CN 201810785080 A CN201810785080 A CN 201810785080A CN 108925875 A CN108925875 A CN 108925875A
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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
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of spicy chicken, include the following steps: to pickle, extractive, condiment are prepared, fried, tumbling, obtains spicy chicken.With rich flavor using spicy chicken made of this method, green pepper perfume (or spice) is pleasant, peppery without pungent, enjoys endless aftertastes, greatly enriches the taste of existing spicy chicken, while standardized production, be easy chain popularization.
Description
Technical field
The present invention relates to food production field, specially a kind of spicy chicken.
Background technique
In recent years, with the further development of reform and opening-up, the economic situation and living standard of our people has been obtained very
Big raising, there has also been new variations for the level of consumption and consumption idea of the people.Consumer is for the pass to own health
The heart, to meat products, higher requirements are also raised.Since poultry meat is the food of a kind of high protein, low fat, low cholesterol, and
Have the characteristics that full of nutrition, fine and tender taste, easy to digest, therefore is increasingly becoming the ideal animal foodstuff of numerous people.It passes
The preparation method that the spicy chicken of system is not fixed all is to be grasped according to cook oneself, it is not easy to chain popularization.
Summary of the invention
The purpose of the present invention is to provide a kind of spicy chickens, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of spicy chicken, includes the following steps:
1) it pickles: weighing 20-30 parts of maltose, 15-20 parts of edible salt, 5-10 parts of capsicum, compound phosphorus by weight ratio
5-8 parts of hydrochlorate are put into roller, are put into roller after weighing 1000 parts of chicken nugget dehydrations, after tumbling 30-60min, vacuumize；
2) extractive: 50-60 parts of long-used soup, 5-8 parts of Chinese prickly ash, 3-5 parts of illiciumverum, Chinese prickly ash and octagonal charging are weighed by weight ratio
Packet is put into long-used soup mild fire and boils, and boils time 60-80min, after fish out spout bag, white granulated sugar 10-15 parts, taste is then added
Smart 5-8 parts is put into soup and stirs evenly, and high fire is boiled, and mild fire boils 30-80min, and it is spare to obtain juice；
3) condiment is prepared: weighing 20-40 parts of green onion, 20-30 parts of ginger, 5-10 parts of thick broad-bean sauce, Chinese prickly ash 1.5-2 by weight ratio
Part, 1.5-2 parts of illiciumverum；Edible oil 40-60 parts is added into pot, is pulled out after being separately added into green onion ginger frying 1-2min, frying temperature
110-140℃；Add Chinese prickly ash, illiciumverum is pulled out after entering frying 1-2min, 110-120 DEG C of frying temperature；Then bean cotyledon is added
It is got out after sauce frying 3-5min with edible oil, it is spare to obtain condiment for 80-110 DEG C of frying temperature；
4) fried: chicken nugget obtained in step 1) is put into frying in oil, 120-140 DEG C of frying temperature, frying time 6-
8min is pulled out, is put into roller；
5) tumbling: 2-3 parts of 10-12 parts of white granulated sugar, 10-12 parts of monosodium glutamate, pepper powder addition rollers are weighed by weight ratio
It is interior, roller is added in the condiment in the juice and step 3) of step 2), together with chicken nugget after mixing evenly, then by mistake in step 3)
Chinese prickly ash, the illiciumverum of oil are put into roller together, and tumbling is taken out after 20-40 minutes.
Preferably, the edible salt of step 1) is food grade salts, and granularity is between 0.15-0.85.
Preferably, long-used soup is that chicken bone boils in step 2), and weight is 50-80 parts of chicken bone, water 300-400
Part, the tanning time is not less than 48h.
Compared with prior art, the beneficial effects of the present invention are: using spicy chicken made of this method, with rich flavor, green pepper
It is fragrant pleasant, it is peppery without pungent, it enjoys endless aftertastes, greatly enriches the taste of existing spicy chicken, while standardized production, be easy chain
It promotes.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1:
A kind of preparation method of spicy chicken, includes the following steps:
1) pickle: weigh by weight ratio 20 parts of maltose, 15 parts of edible salt, 5 parts of capsicum, 5 parts of composite phosphate put
Enter in roller, is put into roller after weighing 1000 parts of chicken nugget dehydrations, after tumbling 30min, vacuumizes；
2) extractive: weighing 50 parts of long-used soup, 5 parts of Chinese prickly ash, 3 parts of illiciumverum by weight ratio, and Chinese prickly ash and octagonal charge packet are put into
In long-used soup mild fire boil, boil time 60min, after fish out spout bag, then be added 10 parts of white granulated sugar, 5 parts of monosodium glutamate be put into soup
It inside stirs evenly, high fire is boiled, and mild fire boils 30min, and it is spare to obtain juice；
3) condiment is prepared: weighing 20 parts of green onion, 20 parts of ginger, 5 parts of thick broad-bean sauce, 1.5 parts of Chinese prickly ash, illiciumverum 1.5 by weight ratio
Part；40 parts of edible oil are added into pot, is pulled out after being separately added into green onion ginger frying 1min, 110 DEG C of frying temperature；Add Chinese prickly ash,
Illiciumverum is pulled out after entering frying 1min, and 110 DEG C of frying temperature；Then it gets out, fries with edible oil after thick broad-bean sauce frying 3min being added
80 DEG C of temperature processed, it is spare to obtain condiment；
4) fried: chicken nugget obtained in step 1) being put into frying in oil, 120 DEG C of frying temperature, frying time 6min, is fished out
Out, it is put into roller；
5) tumbling: 10 parts of white granulated sugar, 10 parts of monosodium glutamate, 2 parts of pepper powder are weighed by weight ratio and is added in roller, will be walked
Roller is added in condiment in rapid juice and step 3) 2), together with chicken nugget after mixing evenly, then by flower excessively oily in step 3)
Green pepper, illiciumverum are put into roller together, and tumbling is taken out after twenty minutes.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (3)
1. a kind of preparation method of spicy chicken, which comprises the steps of:
1) it pickles: weighing 20-30 parts of maltose, 15-20 parts of edible salt, 5-10 parts of capsicum, composite phosphate by weight ratio
5-8 parts are put into roller, are put into roller after weighing 1000 parts of chicken nugget dehydrations, after tumbling 30-60min, vacuumize；
2) extractive: weighing 50-60 parts of long-used soup, 5-8 parts of Chinese prickly ash, 3-5 parts of illiciumverum by weight ratio, and Chinese prickly ash and octagonal charge packet are put
Enter in long-used soup mild fire to boil, boil time 60-80min, after fish out spout bag, white granulated sugar 10-15 parts, monosodium glutamate 5- is then added
8 parts, be put into soup and stir evenly, high fire is boiled, and mild fire boils 30-80min, and it is spare to obtain juice；
3) condiment prepare: weigh by weight ratio 20-40 parts of green onion, 20-30 parts of ginger, 5-10 parts of thick broad-bean sauce, 1.5-2 parts of Chinese prickly ash,
It is 1.5-2 parts octagonal；Edible oil 40-60 parts is added into pot, is pulled out after being separately added into green onion ginger frying 1-2min, frying temperature 110-
140℃；Add Chinese prickly ash, illiciumverum is pulled out after entering frying 1-2min, 110-120 DEG C of frying temperature；Then thick broad-bean sauce is added to fry
It is got out after 3-5min processed with edible oil, it is spare to obtain condiment for 80-110 DEG C of frying temperature；
4) fried: chicken nugget obtained in step 1) is put into frying in oil, 120-140 DEG C of frying temperature, frying time 6-8min,
It pulls out, is put into roller；
5) tumbling: weighing 10-12 parts of white granulated sugar by weight ratio, 10-12 parts of monosodium glutamate, 2-3 parts of pepper powder, be added in roller,
Roller is added in condiment in the juice and step 3) of step 2), together with chicken nugget after mixing evenly, then will be excessively oily in step 3)
Chinese prickly ash, it is octagonal be put into roller together, tumbling is taken out after 20-40 minutes.
2. a kind of preparation method of spicy chicken according to claim 1, which is characterized in that the edible salt of step 1) is edible
Grade salt, granularity is between 0.15-0.85.
3. a kind of preparation method of spicy chicken according to claim 1, which is characterized in that long-used soup is that chicken bone is endured in step 2)
It makes, weight is 50-80 parts of chicken bone, 300-400 parts of water, and the tanning time is not less than 48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810785080.4A CN108925875A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of spicy chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810785080.4A CN108925875A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of spicy chicken |
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| Publication Number | Publication Date |
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| CN108925875A true CN108925875A (en) | 2018-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810785080.4A Pending CN108925875A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of spicy chicken |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132889A (en) * | 2010-01-22 | 2011-07-27 | 贵州梦润鹌鹑有限公司 | Fried capsicum quail meat product |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN106135924A (en) * | 2015-04-01 | 2016-11-23 | 尹连花 | A kind of manufacture method of very hot chafting dish of chicken |
| CN107307317A (en) * | 2017-06-16 | 2017-11-03 | 福建正大食品有限公司 | Griddle Cooked Chicken with Pepper block and its processing method |
-
2018
- 2018-07-17 CN CN201810785080.4A patent/CN108925875A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132889A (en) * | 2010-01-22 | 2011-07-27 | 贵州梦润鹌鹑有限公司 | Fried capsicum quail meat product |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN106135924A (en) * | 2015-04-01 | 2016-11-23 | 尹连花 | A kind of manufacture method of very hot chafting dish of chicken |
| CN107307317A (en) * | 2017-06-16 | 2017-11-03 | 福建正大食品有限公司 | Griddle Cooked Chicken with Pepper block and its processing method |
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Application publication date: 20181204 |
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