CN110338363A - A kind of production method of spicy chicken nugget - Google Patents
A kind of production method of spicy chicken nugget Download PDFInfo
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- CN110338363A CN110338363A CN201910706280.0A CN201910706280A CN110338363A CN 110338363 A CN110338363 A CN 110338363A CN 201910706280 A CN201910706280 A CN 201910706280A CN 110338363 A CN110338363 A CN 110338363A
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- soup stock
- chicken nugget
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- frying
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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
- A23L13/50—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
A kind of production method of spicy chicken nugget, include the following steps, it is made of following components: drawing materials, the production of soup stock, hot plate, frying, vacuumize packaging, flash-sterilization, the soup stock includes hotting plate soup stock and frying soup stock, the soup stock of hotting plate includes component A and B component, and the frying soup stock includes component C and D component.A kind of production method of spicy chicken nugget of the present invention, production method is simple, spicy fresh fragrant, the rich dense alcohol of chicken nugget obtained, meat chewy, meet the taste of current consumer, and it is vacuum-packed, high temperature sterilization, extended shelf-life and do not influence the mouthfeel of chicken nugget, flavor quality, additionally it is possible to produce application in enormous quantities, have a extensive future.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of production method of spicy chicken nugget.
Background technique
It is cooked that spicy chicken nugget belongs to chicken, has very high nutritive value.Protein content height, fat, gallbladder in chicken
Sterol content and heat are low, and contain whole human bodies institute essential amino acid, content and amino acid content in egg and dairy products
It is similar, it is easy to be digested absorption, is generally acknowledged economical animal protein source.Also, in chicken also containing calcium, phosphorus, iron,
Nutriment necessary to the human bodies such as vitamin.Wherein, calcium and phosphorus are the important components of bone and tooth, flexible to muscle,
Nerve conduction plays an important role；Iron has the function of conveying oxygen, is the important component of hemoglobin；And include in chicken
VA、VB、VD、VEEtc. a variety of
Vitamin, wherein VDIt can prevent and treat rickets, VEWith good antioxidant effect.Fat content in chicken
Although low, majority is unsaturated fatty acid, and wherein linolenic acid and linoleic acid are essential fatty acids, to mitochondria and carefully
After birth structure remains complete particularly significant and highly effective to the prevention of cardiovascular disease.
With the improvement of living standards, requirement of the people to food is also higher and higher, first is that being embodied on taste, second is that body
In present safety.The production method of spicy chicken nugget in the prior art can no longer meet the demand of people, therefore to spicy chicken
The production method of block improve and innovate be very it is necessary to.
Meanwhile food safety is placed above the other things forever.Spicy chicken nugget is meat products, and the problem of meat products maximum is exactly corruption
Problem.Under the action of microorganism and histaminase, the ingredient and organoleptic attribute of meat change the putrid and deteriorated finger meat of meat products
Become, generate harmful substance, and loses the process of edible value.In this process, breaks down proteins generate ammonia, amine, hydrogen sulfide
Equal substances, fat is decomposed or oxidative rancidity generates the substances such as aldehyde, acid.From the point of view of apparently, color, the smell hair of meat products
It is raw to change, phenomena such as stickness occur.Therefore, spicy chicken nugget will make improvement to spoilage problem in process.
Chinese Patent Application No. is that CN201210256377.4 discloses a kind of production method of spicy chicken nugget, the patent
The formula components of spicy chicken nugget are only disclosed, specific process is not disclosed, is not also improved.
Summary of the invention
Goal of the invention: in order to overcome the above deficiency, the object of the present invention is to provide a kind of production method of spicy chicken nugget, systems
It is simple to make method, spicy fresh fragrant, the rich dense alcohol of chicken nugget obtained, meat chewy meet the taste of current consumer, and vacuum
Packaging, high temperature sterilization, extended shelf-life and do not influence the mouthfeel of chicken nugget, flavor quality, additionally it is possible to produce application, application in enormous quantities
It has a extensive future.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of production method of spicy chicken nugget, which comprises the following steps:
(1) it draws materials: selecting healthy hens, unhairing after slaughter, net thorax, stripping and slicing blanching；
(2) production of soup stock: the soup stock includes hotting plate soup stock and frying soup stock, and the soup stock of hotting plate includes component A and B group
Point, the frying soup stock includes component C and D component；
(3) hot plate: by two kinds of soups of the component A and B component be mixed it is described hot plate soup stock, 100kg chicken nugget is poured into institute
It states and hots plate soup stock and boil 10 minutes, small fire smoldering 10 minutes, be maintained at boil condition；
(4) frying: the component C and D component are mixed and made into the frying soup stock and keep boil condition, is separately taken with open fire stove
Frying soup stock described in 200g is put into pot, after waiting frying soup stock described in pots to boil, the chicken nugget very hot oven after 10kg is hotted plate is added and fries
System, until spare after the taking-up of fried dry soup is cooling；
(5) it vacuumizes packaging: chicken nugget after hotting plate and hotting plate after soup stock is cooled to room temperature, drip net surface oil slick, taking needs
The weight wanted is added the described of net weight 8-12% and hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization: the semi-finished product for vacuumizing sealing by step (5), seal quality is detected by bag, rejects sealing
Undesirable semi-finished product, for block pattern row pattern in stainless steel sterilization food steamer with holes, push-in sterilization kettle carries out high-temperature short-time sterilization, sterilizing
Finished product dispatches from the factory afterwards.
The production method of spicy chicken nugget of the present invention, production method is simple, and the soup stock include hot plate soup stock and
Frying soup stock, the soup stock of hotting plate includes component A and B component, and the frying soup stock includes component C and D component, by soup stock point
For multiclass, chicken nugget mouthfeel level obtained can be made richer, tasty effect is more preferable, and is vacuum-packed, high temperature sterilization, the shelf-life
Extend and do not influence the mouthfeel of chicken nugget, flavor quality, applies, have a extensive future particularly suitable for producing in enormous quantities.
Further, the production method of above-mentioned a kind of spicy chicken nugget, the component A, using 100kg chicken nugget as standard, packet
Include the ingredient of following weight: chilli 3kg, anise 100g, fennel seeds 50g, cassia bark 30g, cloves 30g, kaempferia galamga 60g, flesh fruit
20g, root of Dahurain angelica 25g, murraya paniculataJack 10g, octagonal 10g, spiceleaf 10g, tsaoko 10g.
Further, a kind of production method of above-mentioned spicy chicken nugget, the production method of the component A, including walk as follows
It is rapid:
(1) 8 kinds of ingredients are put into gauze inner packing is good, the ingredient packet of the component A are made, by the ingredient of the component A
Packet, which is put into 10-20 kg water, to be boiled；
(2) mild fire is hotted plate 2-3 hours；
(3) the ingredient packet for taking out the component A hotted plate is spare, as component A.
The component A, rationally, unique flavor, level is abundant, and fragrance assails the nostrils, and its production method, can both remove for formula
Fall the flavour of a drug of fragrance, silt and rush taste, also utmostly fusion is got up under the flavor for keeping each fragrance.
Further, the production method of above-mentioned a kind of spicy chicken nugget, the B component, using 100 kg chicken nuggets as standard, packet
Include the ingredient of following weight: salt 2kg, 10 kg of soy sauce, yellow rice wine 2 kg, monosodium glutamate 1kg, 200 g of Chinese prickly ash, 100 g of ginger, rock sugar 100
g。
Further, a kind of production method of above-mentioned spicy chicken nugget, the production method of the B component, including walk as follows
It is rapid:
(1) above-mentioned salt, soy sauce, rock sugar are added in the water of 100kg and are boiled
(2) yellow rice wine is added, monosodium glutamate, Chinese prickly ash, ginger boil and stop working after five minutes spare, obtain the B component.
The characteristics of opening preparation, be to protrude various condiment the component A, B component, teaches students in accordance with their aptitude, and finally remixes,
Be conducive to merge, can utmostly play respective flavor.
Further, the production method of above-mentioned a kind of spicy chicken nugget, the component C, using 100kg chicken nugget as standard, packet
Include the ingredient of following weight: chilli 2kg, garlic 100g, galanga 20g, lemon-grass 15g, Radix Glycyrrhizae 10g, tangerine peel 20g, Chinese prickly ash
15g, white button 10g, kaempferia galamga 10g, fructus amomi 10g, fragrant fruit 5g, cumin 5g, rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence dial 5g.
The Radix Glycyrrhizae, tangerine peel, dried orange peel etc. are added, and can warm up kidney with cold dispelling, warm stomach with clearing heat and removing internal heat, bamboo or wicker fence group, galanga etc.
Effect, garlic can be sterilized, and chilli, white button, kaempferia galamga, cumin etc. can remove peculiar smell, and flavouring is pungent.
Further, a kind of production method of above-mentioned spicy chicken nugget, the production method of the component C, including walk as follows
It is rapid:
(1) above-mentioned 15 kinds of ingredients are put into gauze inner packing is good, the ingredient packet of the component C are made, by the ingredient of the component C
Packet, which is put into 10-20 kg water, to be boiled；
(2) mild fire smoldering to the water is concentrated into 5-7 kg, spare.
Further, the preparation method of the production method of above-mentioned a kind of spicy chicken nugget, the D component, with 100kg chicken nugget
For standard, the ingredient including following weight: 0.5 kg of salt, 0.5 kg of soy sauce, 0.2 kg of monosodium glutamate, 0.5 kg of cooking wine, hot pepper 0.1
Kg, fermented glutinour rice 0.1 kg, shallot 0.1kg.
Further, a kind of production method of above-mentioned spicy chicken nugget, the production method of the D component, including walk as follows
It is rapid:
(1) salt, soy sauce are added in 5-6 kg water；
(2) monosodium glutamate, cooking wine are added after boiling；
After (3) one hours, hot pepper, fermented glutinour rice, shallot is added, mild fire is maintained at boil condition.
Similarly, the component C, D group is separately formulated, it the characteristics of highlighting each condiment, teaches students in accordance with their aptitude, finally mixes again
It closes, is conducive to merge, can utmostly play respective flavor.
Compared with prior art, the present invention have it is following the utility model has the advantages that
(1) production method of a kind of spicy chicken nugget disclosed by the invention, production method is simple, the spicy fresh fragrant, taste of chicken nugget obtained
Thick dense alcohol, meat chewy have catered to the taste demand of current consumer, and in order to meet the pursuit to health, go back in soup stock
It joined a variety of ingredients with fire, cold dispelling, the warm kidney of warm stomach under heat-clearing；
(2) soup stock is divided into and hots plate soup stock and frying soup stock, hotted plate soup stock and be divided into component A and B component again, frying soup stock is divided into C
The characteristics of component and D component, each component formula is different, and production method is also different, can protrude various condiment, teach students in accordance with their aptitude,
It finally remixes, is conducive to merge, can utmostly play respective flavor, chicken nugget mouthfeel level obtained can be made richer
Richness, tasty effect are more preferable；
(3) vacuum packaging, high temperature sterilization, extended shelf-life and do not influence the mouthfeel of chicken nugget, flavor quality, additionally it is possible to which high-volume is raw
Application is produced, is had a extensive future.
Specific embodiment
Below in conjunction with specific experiment data, the technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, those skilled in the art's all other implementation obtained without making creative work
Example, belongs to protection scope of the present invention.
Embodiment 1
Materials: healthy hens, unhairing after slaughter, net thorax, stripping and slicing blanching are selected；
The production of soup stock: the soup stock includes hotting plate soup stock and frying soup stock, and the soup stock of hotting plate includes component A and B component, institute
Stating frying soup stock includes component C and D component.
(1) component A, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 3kg, anise 100g are small
Fennel 50g, cassia bark 30g, cloves 30g, kaempferia galamga 60g, flesh fruit 20g, root of Dahurain angelica 25g, murraya paniculataJack 10g, octagonal 10g, spiceleaf 10g, grass
Fruit 10g.
The production method of component A, it is good to include the following steps: for 8 kinds of ingredients to be put into gauze inner packing, and the A is made
The ingredient packet of the component A is put into 15kg water and boils by the ingredient packet of component；Mild fire is hotted plate 3 hours；Taking-up is hotted plate described
The ingredient packet of component A is spare, as component A.
(2) B component, using 100 kg chicken nuggets as standard, the ingredient including following weight: salt 2kg, 10 kg of soy sauce, yellow rice wine
2 kg, monosodium glutamate 1kg, 200 g of Chinese prickly ash, 100 g of ginger, 100 g of rock sugar.
The production method of B component includes the following steps: that above-mentioned salt, soy sauce, rock sugar are added in the water of 100kg and are boiled
Boiling；Yellow rice wine is added, monosodium glutamate, Chinese prickly ash, ginger boil and stop working after five minutes spare, obtain the B component.
(3) component C, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 2kg, garlic 100g, galanga
20g, lemon-grass 15g, Radix Glycyrrhizae 10g, tangerine peel 20g, Chinese prickly ash 15g, white button 10g, kaempferia galamga 10g, fructus amomi 10g, fragrant fruit 5g, cumin 5g,
Rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence dial 5g.
The production method of component C, it is good to include the following steps: for above-mentioned 15 kinds of ingredients to be put into gauze inner packing, and the C is made
The ingredient packet of the component C is put into 15kg water and boils by the ingredient packet of component；Mild fire smoldering to the water is concentrated into 5 kg,
It is spare.
(4) D component, using 100kg chicken nugget as standard, the ingredient including following weight: 0.5 kg of salt, 0.5 kg of soy sauce, taste
Essence 0.2 kg, 0.5 kg of cooking wine, 0.1 kg of hot pepper, fermented glutinour rice 0.1 kg, shallot 0.1kg.
The production method of D component includes the following steps: that salt, soy sauce are added in 5kg water；Monosodium glutamate, material are added after boiling
Wine；After one hour, hot pepper, fermented glutinour rice, shallot is added, mild fire is maintained at boil condition.
Hot plate: by two kinds of soups of component A and B component be mixed it is described hot plate soup stock, 100kg chicken nugget is poured into the burning
Cooking material boils 10 minutes, small fire smoldering 10 minutes, is maintained at boil condition；
Frying: component C and D component are mixed and made into the frying soup stock and keep boil condition, separately takes 200g institute with open fire stove
It states frying soup stock to be put into pot, after waiting frying soup stock described in pots to boil, the chicken nugget very hot oven frying after 10kg is hotted plate is added, until frying
It is spare after dry soup taking-up is cooling；
It vacuumizes packaging: chicken nugget after hotting plate and hotting plate after soup stock is cooled to room temperature, drip net surface oil slick, take needs
Weight is added the described of net weight 10% and hots plate soup stock, vacuumize being packaged into semi-finished product；
Flash-sterilization: the semi-finished product for vacuumizing sealing by above-mentioned steps, seal quality is detected by bag, rejects sealing not
Good semi-finished product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, after sterilizing
Finished product factory.
Embodiment 2
Materials: healthy hens, unhairing after slaughter, net thorax, stripping and slicing blanching are selected；
The production of soup stock: the soup stock includes hotting plate soup stock and frying soup stock, and the soup stock of hotting plate includes component A and B component, institute
Stating frying soup stock includes component C and D component.
(1) component A, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 3kg, anise 100g are small
Fennel 50g, cassia bark 30g, cloves 30g, kaempferia galamga 60g, flesh fruit 20g, root of Dahurain angelica 25g, murraya paniculataJack 10g, octagonal 10g, spiceleaf 10g, grass
Fruit 10g.
The production method of component A, it is good to include the following steps: for 8 kinds of ingredients to be put into gauze inner packing, and the A is made
The ingredient packet of the component A is put into 20 kg water and boils by the ingredient packet of component；Mild fire is hotted plate 3 hours；Take out the institute hotted plate
The ingredient packet for stating component A is spare, as component A.
(2) B component, using 100 kg chicken nuggets as standard, the ingredient including following weight: salt 2kg, 10 kg of soy sauce, yellow rice wine
2 kg, monosodium glutamate 1kg, 200 g of Chinese prickly ash, 100 g of ginger, 100 g of rock sugar.
The production method of B component includes the following steps: that above-mentioned salt, soy sauce, rock sugar are added in the water of 100kg and are boiled
Boiling；Yellow rice wine is added, monosodium glutamate, Chinese prickly ash, ginger boil and stop working after five minutes spare, obtain the B component.
(3) component C, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 2kg, garlic 100g, galanga
20g, lemon-grass 15g, Radix Glycyrrhizae 10g, tangerine peel 20g, Chinese prickly ash 15g, white button 10g, kaempferia galamga 10g, fructus amomi 10g, fragrant fruit 5g, cumin 5g,
Rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence dial 5g.
The production method of component C, it is good to include the following steps: for above-mentioned 15 kinds of ingredients to be put into gauze inner packing, and the C is made
The ingredient packet of the component C is put into 10-20 kg water and boils by the ingredient packet of component；Mild fire smoldering to the water is concentrated into 6
Kg, it is spare.
(4) D component, using 100kg chicken nugget as standard, the ingredient including following weight: 0.5 kg of salt, 0.5 kg of soy sauce, taste
Essence 0.2 kg, 0.5 kg of cooking wine, 0.1 kg of hot pepper, fermented glutinour rice 0.1 kg, shallot 0.1kg.
The production method of D component includes the following steps: that salt, soy sauce are added in 6kg water；Monosodium glutamate, material are added after boiling
Wine；After one hour, hot pepper, fermented glutinour rice, shallot is added, mild fire is maintained at boil condition.
Hot plate: by two kinds of soups of component A and B component be mixed it is described hot plate soup stock, 100kg chicken nugget is poured into the burning
Cooking material boils 10 minutes, small fire smoldering 10 minutes, is maintained at boil condition；
Frying: component C and D component are mixed and made into the frying soup stock and keep boil condition, separately takes 200g institute with open fire stove
It states frying soup stock to be put into pot, after waiting frying soup stock described in pots to boil, the chicken nugget very hot oven frying after 10kg is hotted plate is added, until frying
It is spare after dry soup taking-up is cooling；
It vacuumizes packaging: chicken nugget after hotting plate and hotting plate after soup stock is cooled to room temperature, drip net surface oil slick, take needs
Weight is added the described of net weight 12% and hots plate soup stock, vacuumize being packaged into semi-finished product；
Flash-sterilization: the semi-finished product for vacuumizing sealing by above-mentioned steps, seal quality is detected by bag, rejects sealing not
Good semi-finished product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, after sterilizing
Finished product factory.
Embodiment 3
Materials: healthy hens, unhairing after slaughter, net thorax, stripping and slicing blanching are selected；
The production of soup stock: the soup stock includes hotting plate soup stock and frying soup stock, and the soup stock of hotting plate includes component A and B component, institute
Stating frying soup stock includes component C and D component.
(1) component A, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 3kg, anise 100g are small
Fennel 50g, cassia bark 30g, cloves 30g, kaempferia galamga 60g, flesh fruit 20g, root of Dahurain angelica 25g, murraya paniculataJack 10g, octagonal 10g, spiceleaf 10g, grass
Fruit 10g.
The production method of component A, it is good to include the following steps: for 8 kinds of ingredients to be put into gauze inner packing, and the A is made
The ingredient packet of the component A is put into 10 kg water and boils by the ingredient packet of component；Mild fire is hotted plate 2 hours；Take out the institute hotted plate
The ingredient packet for stating component A is spare, as component A.
(2) B component, using 100 kg chicken nuggets as standard, the ingredient including following weight: salt 2kg, 10 kg of soy sauce, yellow rice wine
2 kg, monosodium glutamate 1kg, 200 g of Chinese prickly ash, 100 g of ginger, 100 g of rock sugar.
The production method of B component includes the following steps: that above-mentioned salt, soy sauce, rock sugar are added in the water of 100kg and are boiled
Boiling；Yellow rice wine is added, monosodium glutamate, Chinese prickly ash, ginger boil and stop working after five minutes spare, obtain the B component.
(3) component C, using 100kg chicken nugget as standard, the ingredient including following weight: chilli 2kg, garlic 100g, galanga
20g, lemon-grass 15g, Radix Glycyrrhizae 10g, tangerine peel 20g, Chinese prickly ash 15g, white button 10g, kaempferia galamga 10g, fructus amomi 10g, fragrant fruit 5g, cumin 5g,
Rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence dial 5g.
The production method of component C, it is good to include the following steps: for above-mentioned 15 kinds of ingredients to be put into gauze inner packing, and the C is made
The ingredient packet of the component C is put into 10kg water and boils by the ingredient packet of component；Mild fire smoldering to the water is concentrated into 5kg, standby
With.
(4) D component, using 100kg chicken nugget as standard, the ingredient including following weight: 0.5 kg of salt, 0.5 kg of soy sauce, taste
Essence 0.2 kg, 0.5 kg of cooking wine, 0.1 kg of hot pepper, fermented glutinour rice 0.1 kg, shallot 0.1kg.
The production method of D component includes the following steps: that salt, soy sauce are added in 5 kg water；Monosodium glutamate, material are added after boiling
Wine；After one hour, hot pepper, fermented glutinour rice, shallot is added, mild fire is maintained at boil condition.
Hot plate: by two kinds of soups of component A and B component be mixed it is described hot plate soup stock, 100kg chicken nugget is poured into the burning
Cooking material boils 10 minutes, small fire smoldering 10 minutes, is maintained at boil condition；
Frying: component C and D component are mixed and made into the frying soup stock and keep boil condition, separately takes 200g institute with open fire stove
It states frying soup stock to be put into pot, after waiting frying soup stock described in pots to boil, the chicken nugget very hot oven frying after 10kg is hotted plate is added, until frying
It is spare after dry soup taking-up is cooling；
It vacuumizes packaging: chicken nugget after hotting plate and hotting plate after soup stock is cooled to room temperature, drip net surface oil slick, take needs
Weight is added the described of net weight 10% and hots plate soup stock, vacuumize being packaged into semi-finished product；
Flash-sterilization: the semi-finished product for vacuumizing sealing by above-mentioned steps, seal quality is detected by bag, rejects sealing not
Good semi-finished product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, after sterilizing
Finished product factory.
There are many concrete application approach of the present invention, the above is only a preferred embodiment of the present invention.More than it should be pointed out that
Embodiment is merely to illustrate the present invention, and the protection scope being not intended to restrict the invention.For the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement can also be made, these improvement also should be regarded as this hair
Bright protection scope.
Claims (9)
1. a kind of production method of spicy chicken nugget, which comprises the following steps:
(1) it draws materials: selecting healthy hens, unhairing after slaughter, net thorax, stripping and slicing blanching；
(2) production of soup stock: the soup stock includes hotting plate soup stock and frying soup stock, and the soup stock of hotting plate includes component A and B group
Point, the frying soup stock includes component C and D component；
(3) hot plate: by two kinds of soups of the component A and B component be mixed it is described hot plate soup stock, 100kg chicken nugget is poured into institute
It states and hots plate soup stock and boil 10 minutes, small fire smoldering 10 minutes, be maintained at boil condition；
(4) frying: the component C and D component are mixed and made into the frying soup stock and keep boil condition, is separately taken with open fire stove
Frying soup stock described in 200g is put into pot, after waiting frying soup stock described in pots to boil, the chicken nugget very hot oven after 10kg is hotted plate is added and fries
System, until spare after the taking-up of fried dry soup is cooling；
(5) it vacuumizes packaging: chicken nugget after hotting plate and hotting plate after soup stock is cooled to room temperature, drip net surface oil slick, taking needs
The weight wanted is added the described of net weight 8-12% and hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization: the semi-finished product for vacuumizing sealing by step (5), seal quality is detected by bag, rejects sealing
Undesirable semi-finished product, for block pattern row pattern in stainless steel sterilization food steamer with holes, push-in sterilization kettle carries out high-temperature short-time sterilization, sterilizing
Finished product dispatches from the factory afterwards.
2. a kind of production method of spicy chicken nugget according to claim 1, which is characterized in that the component A, with 100kg
Chicken nugget is standard, the ingredient including following weight: chilli 3kg, anise 100g, fennel seeds 50g, cassia bark 30g, cloves 30g,
Kaempferia galamga 60g, flesh fruit 20g, root of Dahurain angelica 25g, murraya paniculataJack 10g, octagonal 10g, spiceleaf 10g, tsaoko 10g.
3. a kind of production method of spicy chicken nugget according to claim 2, which is characterized in that the production side of the component A
Method includes the following steps:
(1) 8 kinds of ingredients are put into gauze inner packing is good, the ingredient packet of the component A are made, by the ingredient of the component A
Packet, which is put into 10-20 kg water, to be boiled；
(2) mild fire is hotted plate 2-3 hours；
(3) the ingredient packet for taking out the component A hotted plate is spare, as component A.
4. a kind of production method of spicy chicken nugget according to claim 1, which is characterized in that the B component, with 100 kg
Chicken nugget is standard, the ingredient including following weight: salt 2kg, 10 kg of soy sauce, yellow rice wine 2 kg, monosodium glutamate 1kg, 200 g of Chinese prickly ash, ginger
100 g, 100 g of rock sugar.
5. a kind of production method of spicy chicken nugget according to claim 4, which is characterized in that the production side of the B component
Method includes the following steps:
(1) above-mentioned salt, soy sauce, rock sugar are added in the water of 100kg and are boiled
(2) yellow rice wine is added, monosodium glutamate, Chinese prickly ash, ginger boil and stop working after five minutes spare, obtain the B component.
6. a kind of production method of spicy chicken nugget according to claim 1, which is characterized in that the component C, with 100kg
Chicken nugget is standard, the ingredient including following weight: chilli 2kg, garlic 100g, galanga 20g, lemon-grass 15g, Radix Glycyrrhizae 10g, tangerine
Skin 20g, Chinese prickly ash 15g, white button 10g, kaempferia galamga 10g, fructus amomi 10g, fragrant fruit 5g, cumin 5g, rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence dial 5g.
7. a kind of production method of spicy chicken nugget according to claim 6, which is characterized in that the production side of the component C
Method includes the following steps:
(1) above-mentioned 15 kinds of ingredients are put into gauze inner packing is good, the ingredient packet of the component C are made, by the ingredient of the component C
Packet, which is put into 10-20 kg water, to be boiled；
(2) mild fire smoldering to the water is concentrated into 5-7 kg, spare.
8. a kind of production method of spicy chicken nugget according to claim 1, which is characterized in that the D component, with 100kg
Chicken nugget is standard, the ingredient including following weight: 0.5 kg of salt, 0.5 kg of soy sauce, 0.2 kg of monosodium glutamate, 0.5 kg of cooking wine, hot pepper
0.1 kg, fermented glutinour rice 0.1 kg, shallot 0.1kg.
9. a kind of production method of spicy chicken nugget according to claim 8, which is characterized in that the production side of the D component
Method includes the following steps:
(1) salt, soy sauce are added in 5-6 kg water；
(2) monosodium glutamate, cooking wine are added after boiling；
After (3) one hours, hot pepper, fermented glutinour rice, shallot is added, mild fire is maintained at boil condition.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974087A (en) * | 2021-09-18 | 2022-01-28 | 太仓市飞凤食品有限公司 | Production process of boiled chicken biological antibacterial lock fresh packaging product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669704A (en) * | 2012-05-24 | 2012-09-19 | 太仓市飞凤食品有限公司 | Cooking method of rice wine dreg chicken |
| CN103519216A (en) * | 2013-10-30 | 2014-01-22 | 重庆鲁渝立强食品有限公司 | Spicy chicken processing method |
| CN108740821A (en) * | 2018-06-11 | 2018-11-06 | 太仓市飞凤食品有限公司 | It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth |
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2019
- 2019-08-01 CN CN201910706280.0A patent/CN110338363A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669704A (en) * | 2012-05-24 | 2012-09-19 | 太仓市飞凤食品有限公司 | Cooking method of rice wine dreg chicken |
| CN103519216A (en) * | 2013-10-30 | 2014-01-22 | 重庆鲁渝立强食品有限公司 | Spicy chicken processing method |
| CN108740821A (en) * | 2018-06-11 | 2018-11-06 | 太仓市飞凤食品有限公司 | It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974087A (en) * | 2021-09-18 | 2022-01-28 | 太仓市飞凤食品有限公司 | Production process of boiled chicken biological antibacterial lock fresh packaging product |
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Application publication date: 20191018 |