CN110353152A - A kind of Huang braised chicken and preparation method thereof - Google Patents
A kind of Huang braised chicken and preparation method thereof Download PDFInfo
- Publication number
- CN110353152A CN110353152A CN201910774707.0A CN201910774707A CN110353152A CN 110353152 A CN110353152 A CN 110353152A CN 201910774707 A CN201910774707 A CN 201910774707A CN 110353152 A CN110353152 A CN 110353152A
- Authority
- CN
- China
- Prior art keywords
- chicken
- parts
- frying
- auxiliary material
- pot
- 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
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
- 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
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of yellow braised chicken and preparation method thereof, using chicken as primary raw material, the auxiliary materials such as addition tapioca, rapeseed oil, garlic, ginger splices, wild pepper seed, Pixian bean sauce, star aniseed powder, white granulated sugar, millet chilli are seasoned to be prepared this method.The present invention is first marinated using tapioca and chicken before frying chicken, to form one layer of starch shell on chicken surface, to make the chicken golden yellow color of frying, and has the mouthfeel tendered with a crispy crust.Meanwhile the present invention is reasonably combined with chicken nugget by auxiliary material, and specific interaction is showed in the sense of taste, so that the chicken of production has the characteristic perfume of pure strong yellow braised chicken, mouthfeel, flavor and color are unified；And manufacture craft is simple, has widened yellow braised chicken consumption market, can be realized simultaneously under line and on-line selling, the yellow braised chicken product of consumer's purchase not will receive the limitation of when and where, be truly realized standardization, the industrialized production of traditional name meat and fish dishes Huang braised chicken.
Description
Technical field
The present invention relates to a kind of yellow braised chicken and preparation method thereof, belong to meat products food processing technology field.
Background technique
Yellow braised chicken is a kind of depth by popular traditional cuisines, and majority is using chicken as major ingredient, in addition capsicum, Chinese prickly ash etc. are more
Kind auxiliary material frying forms, and full of nutrition, delicious flavour is loved by consumers and favors, and consumption market is huge.
Currently, yellow braised chicken is still presented in the form of chop house's food and drink and take-away, on the one hand yellow braised chicken product quality is irregular not
Together, on the other hand yellow braised chicken consumption is also largely limited by when and where, this seriously constrains the hair of yellow braised chicken
Exhibition.Therefore, the industrialization research for carrying out yellow braised chicken product, produces that taste is high-quality, flavor is unified, color is consistent, quality is stable,
The long yellow braised chicken product of shelf life can create new vitality for food and catering industry.
Summary of the invention
The purpose of the present invention is to provide a kind of yellow braised chicken and preparation method thereof, make the yellow braised chicken mouthfeel being made, flavor
It is high-quality, uniformly with color, meet the standardized savoury products of traditional dish.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that: a kind of Huang braised chicken, in parts by weight
It calculates, it is by major ingredient: 90~110 parts of chicken cutlet leg, auxiliary material 1: 1~3 part of tapioca, auxiliary material 2: 25~30 parts of rapeseed oil, garlic 2
~4 parts, 3~5 parts of ginger splices, 0.5~1.2 part of wild pepper seed, 2~3 parts of Pixian bean sauce, 0.02~0.06 part of star aniseed powder, white granulated sugar
0.3~0.5 part, 2.5~4 parts of millet chilli, 1~3 part of moral village chafing dish bottom flavorings, 0.4~0.6 part of chicken essence seasoning and cassia bark
0.03~0.05 part of powder is prepared.
Further, in parts by weight, it is by major ingredient: 100 parts of chicken cutlet leg, auxiliary material 1: and 1.5 parts of tapioca, auxiliary material
2: 25 parts of rapeseed oil, 2.9 parts of garlic, 3.5 parts of ginger splices, 0.7 part of wild pepper seed, 2.5 parts of Pixian bean sauce, 0.04 part of star aniseed powder, white
0.4 part of granulated sugar, 3 parts of millet chilli, 1.5 parts of moral village chafing dish bottom flavorings, 0.5 part of chicken essence seasoning and 0.04 part of cinnamomi cortex pulveratus preparation
It forms.
Meanwhile the present invention also provides a kind of methods for preparing yellow braised chicken as claimed in claim 1 or 2, comprising the following steps:
(1) chicken pre-processes: remaining clot, impurity is rinsed out after all chicken cutlet legs are soaked in water, by cock skin table
The chicken feather in face is pulled out completely, and then by chicken, monolith cleans with a pointed instrument from bone, and the chicken leg meat picked is put into automatic dicer and is cut
At bulk, for use；
(2) pickle: auxiliary material 1 is put into after mixing evenly together with the chicken leg meat handled well temperature 0~4 DEG C freezer into
Row is marinated, and salting period often pickles half an hour and stir to chicken nugget, to guarantee that chicken nugget can salt down at least at 1 hour or more；
(3) it cooks: the chicken nugget cut being put into pot and is boiled 2~4 minutes, chicken nugget is got with strainer and is put into modeling
It is spare in charging basket；
(4) fried: rapeseed oil being placed on heat penetration in pot, then the chicken cooked is poured into frying 1~2 minute in pot, directly
To chicken in it is yellowish, do not see golden yellow meat piece, meat contraction, hearing has light fragrance, is then fished out chicken nugget with leaking wooden dipper
It is spare out；
(5) frying: it is ripe by rapeseed oil system is put into pot, then load weighted millet chilli and wild pepper seed are poured into pot not
Disconnected stir-frying, other auxiliary materials poured into auxiliary material 2 after millet chilli is fried to coke yellow carry out frying, by auxiliary materials such as chafing dish bottom flavorings
After frying is melted, then chicken nugget is poured into stir-fry in pot and is mixed, opened moderate heat and stir-fry 2~3 minutes, until chicken becomes golden yellow, so
After be adjusted to small fire and constantly stir-fry to each auxiliary material penetrate into inside chicken, chicken is in brown color；
(7) it packaging sterilization: will be vacuum-packed after the good chicken nugget cooling of frying, the yellow braised chicken for finally installing vacuum packet
It equably puts into the stainless steel disc of pressure cooker, is sterilized using spray pressuring method.
In the above method, the garlic in the auxiliary material 2 is washed with clean water, and is put into pulper, the hole for being 8mm with diameter
Plate places into frying in pot after blending.
Compared with the prior art, the advantages of the present invention are as follows: the present invention first uses tapioca and chicken before frying chicken
Meat is marinated, to form one layer of starch shell on chicken surface, to make the chicken golden yellow color of frying, and has and tenders with a crispy crust
Mouthfeel.Meanwhile the present invention is reasonably combined with chicken nugget by auxiliary material, and specific interaction is showed in the sense of taste, so that production
Chicken there is the characteristic perfume of pure strong yellow braised chicken, mouthfeel, flavor and color are unified；And manufacture craft is simple, opens up
Wide yellow braised chicken consumption market, can be realized simultaneously under line and on-line selling, when consumer buys yellow braised chicken product and not will receive
Between and place limitation, be truly realized standardization, the industrialized production of traditional name meat and fish dishes Huang braised chicken.
Specific embodiment
In order to keep the object of the invention, technical solution and advantage clearer, the present invention is made into one below with reference to embodiment
The detailed description of step.
Embodiment 1
A kind of yellow braised chicken of the present invention, in parts by weight, it is by major ingredient: 90 parts of chicken cutlet leg, auxiliary material 1: tapioca 1
Part, auxiliary material 2: 25 parts of rapeseed oil, 2 parts of garlic, 3 parts of ginger splices, 0.5 part of wild pepper seed, 2 parts of Pixian bean sauce, 0.02 part of star aniseed powder, white
0.3 part of granulated sugar, 2.5 parts of millet chilli, 1 part of moral village chafing dish bottom flavorings, 0.4 part of chicken essence seasoning and 0.03 part of cinnamomi cortex pulveratus preparation
It forms.
Meanwhile the present invention also provides a kind of methods of above-mentioned yellow braised chicken, comprising the following steps:
(1) chicken pre-processes: remaining clot, impurity is rinsed out after all chicken cutlet legs are soaked in water, by cock skin table
The chicken feather in face is pulled out completely, and then by chicken, monolith cleans with a pointed instrument from bone, and the chicken leg meat picked is put into automatic dicer and is cut
At bulk, for use；
(2) pickle: the freezer that auxiliary material 1 is put into temperature after mixing evenly together with the chicken leg meat handled well at 0 DEG C carries out
Marinated, salting period is 1.5 hours, often pickles half an hour and stirs to chicken nugget, to guarantee that chicken nugget can salt down；
(3) it cooks: the chicken nugget cut being put into pot and is boiled 2 minutes, chicken nugget is got with strainer and is put into plastics
It is spare in basket；
(4) fried: rapeseed oil being placed on heat penetration in pot, then the chicken cooked is poured into frying 1 minute in pot, until chicken
Meat in it is yellowish, do not see golden yellow meat piece, meat contraction, hearing has light fragrance, then with leak wooden dipper chicken nugget pulled out it is standby
With；
(5) frying: it is ripe by rapeseed oil system is put into pot, then load weighted millet chilli and wild pepper seed are poured into pot not
Disconnected stir-frying, other auxiliary materials poured into auxiliary material 2 after millet chilli is fried to coke yellow carry out frying, by auxiliary materials such as chafing dish bottom flavorings
After frying is melted, then chicken nugget is poured into stir-fry in pot and is mixed, opened moderate heat and stir-fry 2 minutes, until chicken becomes golden yellow, then adjusted
It constantly stir-fries to each auxiliary material and is penetrated into inside chicken to small fire, chicken is in brown color；Garlic in the auxiliary material 2 is washed dry with clear water
Only, it is put into pulper, frying in pot is placed into after being blended with the orifice plate that diameter is 8mm；
(7) it packaging sterilization: will be vacuum-packed after the good chicken nugget cooling of frying, the yellow braised chicken for finally installing vacuum packet
It equably puts into the stainless steel disc of pressure cooker, is sterilized using spray pressuring method.
Embodiment 2
A kind of yellow braised chicken of the present invention, in parts by weight, it is by major ingredient: 100 parts of chicken cutlet leg, auxiliary material 1: tapioca
1.5 parts, auxiliary material 2: 25 parts of rapeseed oil, 2.9 parts of garlic, 3.5 parts of ginger splices, 0.7 part of wild pepper seed, 2.5 parts of Pixian bean sauce, star aniseed powder
0.04 part, 0.4 part of white granulated sugar, 3 parts of millet chilli, 1.5 parts of moral village chafing dish bottom flavorings, 0.5 part of chicken essence seasoning and cinnamomi cortex pulveratus
0.04 part is prepared.
Meanwhile the present invention also provides a kind of methods for preparing above-mentioned yellow braised chicken, comprising the following steps:
(1) chicken pre-processes: remaining clot, impurity is rinsed out after all chicken cutlet legs are soaked in water, by cock skin table
The chicken feather in face is pulled out completely, and then by chicken, monolith cleans with a pointed instrument from bone, and the chicken leg meat picked is put into automatic dicer and is cut
At bulk, for use；
(2) pickle: the freezer that auxiliary material 1 is put into temperature after mixing evenly together with the chicken leg meat handled well at 4 DEG C carries out
Marinated, salting period is 2 hours, often pickles half an hour and stirs to chicken nugget, to guarantee that chicken nugget can salt down；
(3) it cooks: the chicken nugget cut being put into pot and is boiled 4 minutes, chicken nugget is got with strainer and is put into plastics
It is spare in basket；
(4) fried: rapeseed oil being placed on heat penetration in pot, then the chicken cooked is poured into frying 2 minutes in pot, until chicken
Meat in it is yellowish, do not see golden yellow meat piece, meat contraction, hearing has light fragrance, then with leak wooden dipper chicken nugget pulled out it is standby
With；
(5) frying: it is ripe by rapeseed oil system is put into pot, then load weighted millet chilli and wild pepper seed are poured into pot not
Disconnected stir-frying, other auxiliary materials poured into auxiliary material 2 after millet chilli is fried to coke yellow carry out frying, by auxiliary materials such as chafing dish bottom flavorings
After frying is melted, then chicken nugget is poured into stir-fry in pot and is mixed, opened moderate heat and stir-fry 3 minutes, until chicken becomes golden yellow, then adjusted
It constantly stir-fries to each auxiliary material and is penetrated into inside chicken to small fire, chicken is in brown color；Garlic in the auxiliary material 2 is washed dry with clear water
Only, it is put into pulper, frying in pot is placed into after being blended with the orifice plate that diameter is 8mm；
(7) it packaging sterilization: will be vacuum-packed after the good chicken nugget cooling of frying, the yellow braised chicken for finally installing vacuum packet
It equably puts into the stainless steel disc of pressure cooker, is sterilized using spray pressuring method.
Embodiment 3
A kind of yellow braised chicken of the invention, in parts by weight, it is by major ingredient: 110 parts of chicken cutlet leg, auxiliary material 1: para arrowroot
3 parts of powder, auxiliary material 2: 30 parts of rapeseed oil, 4 parts of garlic, 5 parts of ginger splices, 1.2 parts of wild pepper seed, 3 parts of Pixian bean sauce, star aniseed powder 0.06
Part, 0.5 part of white granulated sugar, 4 parts of millet chilli, 3 parts of moral village chafing dish bottom flavorings, 0.6 part of chicken essence seasoning and 0.05 part of cinnamomi cortex pulveratus
It is prepared.
Meanwhile the present invention also provides a kind of methods for preparing above-mentioned yellow braised chicken, comprising the following steps:
(1) chicken pre-processes: remaining clot, impurity is rinsed out after all chicken cutlet legs are soaked in water, by cock skin table
The chicken feather in face is pulled out completely, and then by chicken, monolith cleans with a pointed instrument from bone, and the chicken leg meat picked is put into automatic dicer and is cut
At bulk, for use；
(2) pickle: the freezer that auxiliary material 1 is put into temperature after mixing evenly together with the chicken leg meat handled well at 2 DEG C carries out
It is marinated, it salting period 1.5 hours, often pickles half an hour and stirs to chicken nugget, to guarantee that chicken nugget can salt down；
(3) it cooks: the chicken nugget cut being put into pot and is boiled 3 minutes, chicken nugget is got with strainer and is put into plastics
It is spare in basket；
(4) fried: rapeseed oil being placed on heat penetration in pot, then the chicken cooked is poured into frying 2 minutes in pot, until chicken
Meat in it is yellowish, do not see golden yellow meat piece, meat contraction, hearing has light fragrance, then with leak wooden dipper chicken nugget pulled out it is standby
With；
(5) frying: it is ripe by rapeseed oil system is put into pot, then load weighted millet chilli and wild pepper seed are poured into pot not
Disconnected stir-frying, other auxiliary materials poured into auxiliary material 2 after millet chilli is fried to coke yellow carry out frying, by auxiliary materials such as chafing dish bottom flavorings
After frying is melted, then chicken nugget is poured into stir-fry in pot and is mixed, opened moderate heat and stir-fry 2 minutes, until chicken becomes golden yellow, then adjusted
It constantly stir-fries to each auxiliary material and is penetrated into inside chicken to small fire, chicken is in brown color；Garlic in the auxiliary material 2 is washed dry with clear water
Only, it is put into pulper, frying in pot is placed into after being blended with the orifice plate that diameter is 8mm；
(7) it packaging sterilization: will be vacuum-packed after the good chicken nugget cooling of frying, the yellow braised chicken for finally installing vacuum packet
It equably puts into the stainless steel disc of pressure cooker, is sterilized using spray pressuring method.
In conclusion the present invention is before frying chicken, and it is first marinated using tapioca and chicken, thus in chicken surface shape
At one layer of starch shell, to make the chicken golden yellow color of frying, and there is the mouthfeel tendered with a crispy crust.Meanwhile the present invention will be auxiliary
Material is reasonably combined with chicken nugget, and specific interaction is showed in the sense of taste, so that the chicken of production has pure strong Huang
The characteristic perfume of braised chicken, mouthfeel, flavor and color are unified；And manufacture craft is simple, has widened yellow braised chicken consumption market, and it can be with
It realizes under line simultaneously and on-line selling, the yellow braised chicken product of consumer's purchase not will receive the limitation of when and where, really realize
The standardization of traditional meat and fish dishes Huang braised chicken, industrialized production.
Claims (4)
1. a kind of Huang braised chicken, it is characterised in that: in parts by weight, it is by major ingredient: 90~110 parts of chicken cutlet leg, auxiliary material 1:
1~3 part of tapioca, auxiliary material 2: 25~30 parts of rapeseed oil, 2~4 parts of garlic, 3~5 parts of ginger splices, 0.5~1.2 part of wild pepper seed, Pi
2~3 parts of county's thick broad-bean sauce, 0.02~0.06 part of star aniseed powder, 0.3~0.5 part of white granulated sugar, 2.5~4 parts of millet chilli, De Zhuanhuo
1~3 part of flavoring food, 0.4~0.6 part of chicken essence seasoning and 0.03~0.05 part of cinnamomi cortex pulveratus are prepared.
2. Huang braised chicken according to claim 1, it is characterised in that: in parts by weight, it is by major ingredient: chicken cutlet leg
100 parts, auxiliary material 1: 1.5 parts of tapioca, auxiliary material 2: 25 parts of rapeseed oil, 2.9 parts of garlic, 3.5 parts of ginger splices, 0.7 part of wild pepper seed, Pi
2.5 parts of county's thick broad-bean sauce, 0.04 part of star aniseed powder, 0.4 part of white granulated sugar, 3 parts of millet chilli, 1.5 parts of moral village chafing dish bottom flavorings, chickens' extract tune
0.5 part of taste substance and 0.04 part of cinnamomi cortex pulveratus are prepared.
3. a kind of method for preparing yellow braised chicken as claimed in claim 1 or 2, it is characterised in that the following steps are included:
(1) chicken pre-processes: remaining clot, impurity is rinsed out after all chicken cutlet legs are soaked in water, by cock skin surface
Chicken feather is pulled out completely, and then by chicken, monolith cleans with a pointed instrument from bone, and the chicken leg meat picked is put into automatic dicer and is cut into block
Shape, for use；
(2) it pickles: auxiliary material 1 being put into temperature after mixing evenly together with the chicken leg meat handled well and is salted down in 0~4 DEG C of freezer
System, salting period often pickle half an hour and stir to chicken nugget, to guarantee that chicken nugget can salt down at least at 1 hour or more；
(3) it cooks: the chicken nugget cut being put into pot and is boiled 2~4 minutes, chicken nugget is got with strainer and is put into plastic crate
In it is spare；
(4) fried: rapeseed oil being placed on heat penetration in pot, then the chicken cooked is poured into frying 1~2 minute in pot, until chicken
Meat in it is yellowish, do not see golden yellow meat piece, meat contraction, hearing has light fragrance, then with leak wooden dipper chicken nugget pulled out it is standby
With；
(5) frying: it is ripe by rapeseed oil system is put into pot, then load weighted millet chilli and wild pepper seed are poured into pot and constantly turned over
It fries, other auxiliary materials poured into auxiliary material 2 after millet chilli is fried to coke yellow carry out frying, by the auxiliary materials frying such as chafing dish bottom flavorings
After thawing, then chicken nugget is poured into stir-fry in pot and is mixed, opened moderate heat and stir-fry 2~3 minutes, until chicken becomes golden yellow, then adjusted
It constantly stir-fries to each auxiliary material and is penetrated into inside chicken to small fire, chicken is in brown color；
(7) it packaging sterilization: will be vacuum-packed after the good chicken nugget cooling of frying, the yellow braised chicken for finally installing vacuum packet is uniform
Ground is put into the stainless steel disc of pressure cooker, is sterilized using spray pressuring method.
4. the preparation method of Huang braised chicken according to claim 3, it is characterised in that: the garlic clear water in the auxiliary material 2
Wash clean is put into pulper, and frying in pot is placed into after being blended with the orifice plate that diameter is 8mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910774707.0A CN110353152A (en) | 2019-08-21 | 2019-08-21 | A kind of Huang braised chicken and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910774707.0A CN110353152A (en) | 2019-08-21 | 2019-08-21 | A kind of Huang braised chicken and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353152A true CN110353152A (en) | 2019-10-22 |
Family
ID=68224949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910774707.0A Pending CN110353152A (en) | 2019-08-21 | 2019-08-21 | A kind of Huang braised chicken and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110353152A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266074A (en) * | 2011-06-24 | 2011-12-07 | 河南省淇县永达食业有限公司 | Method for cooking braised chicken chips with brown sauce |
| CN103637231A (en) * | 2013-11-27 | 2014-03-19 | 河南省淇县永达食业有限公司 | Making method for quick-frozen yellow braised chicken |
-
2019
- 2019-08-21 CN CN201910774707.0A patent/CN110353152A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266074A (en) * | 2011-06-24 | 2011-12-07 | 河南省淇县永达食业有限公司 | Method for cooking braised chicken chips with brown sauce |
| CN103637231A (en) * | 2013-11-27 | 2014-03-19 | 河南省淇县永达食业有限公司 | Making method for quick-frozen yellow braised chicken |
Non-Patent Citations (1)
| Title |
|---|
| 萨巴蒂娜: "《诱人的减脂料理》", 31 July 2019, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612A (en) | Method for producing spicy chicken product | |
| CN103734784A (en) | Processing method of hechuan-flavor pork slices | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| CN107594477A (en) | A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce | |
| McGee | Keys to good cooking: A guide to making the best of foods and recipes | |
| CN104172266A (en) | Fermented bean curd-series meat product as well as processing and preparing method | |
| CN113907250A (en) | Xinjiang rice pilaf material management bag, application and Xinjiang rice pilaf manufacturing process | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| KR101466490B1 (en) | Method for manufacturing healthful sweet and sour fried meat with excellent flavor | |
| CN101617834A (en) | Quickly-frozen potato ball | |
| KR101260302B1 (en) | Drumsticks of chicken and the manufacturing method using deboner | |
| CN103393087A (en) | Method for preparing beef tomato sauce | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| CN104366605A (en) | Soup with fish heads and lycium barbarum in casserole and preparation method thereof | |
| CN110353152A (en) | A kind of Huang braised chicken and preparation method thereof | |
| CN101427813A (en) | Process for preparing food | |
| RU2348226C1 (en) | Production method of preserves "collops with red sauce, onions and cucumbers" | |
| CN106387707A (en) | Processing method of fried meat-in-meat | |
| CN112753989A (en) | Preparation method of golden medal spice with full flavor | |
| KR100393246B1 (en) | Method for preparation of instant roasted chicken containing cooked rice and the prepared same | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| CN110495550A (en) | A kind of dry pot deep fried chicken cube with chili and preparation method thereof | |
| CN108323699A (en) | A kind of processing technology of sweet and sour chicken feet |
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 |
Application publication date: 20191022 |
|
| RJ01 | Rejection of invention patent application after publication |