CN112544898A - Instant coffee chicken and making method thereof - Google Patents
Instant coffee chicken and making method thereof Download PDFInfo
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- CN112544898A CN112544898A CN202011545588.0A CN202011545588A CN112544898A CN 112544898 A CN112544898 A CN 112544898A CN 202011545588 A CN202011545588 A CN 202011545588A CN 112544898 A CN112544898 A CN 112544898A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an instant coffee chicken and a preparation method thereof. The instant coffee chicken is prepared by taking chicken and coffee as raw materials and adding auxiliary materials of scallion, ginger, garlic, hot pepper, salt and white granulated sugar. The preparation method comprises parching Carnis gallus Domesticus, stewing, adding coffee, stewing, packaging with vacuum packaging machine, and sterilizing in high temperature sterilizing pan. The instant coffee chicken has bitter flavor, has similar taste to dried poppy fruit boiled chicken in southeast Asia such as Burma and the like, can be applied to replace the dried poppy fruit boiled chicken, and is beneficial to the overall promotion of the work of toxin inhibition; meanwhile, the instant coffee chicken is cooked by using coffee, so that the effects of relieving fatigue, resisting bacteria and resisting aging are achieved; the instant mode makes the dish more convenient to enjoy.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to an instant coffee chicken and a preparation method thereof.
Background
In the Zhongima border, Burma and southeast Asia, it is a ancient habit of people to cook chicken using dried poppy fruits. However, the dried poppy fruit contains alkaloids such as morphine, codeine, papaverine, thebaine, and narcotine. After long-term eating of the vegetable containing the dried poppy fruits, symptoms such as chill, sweating due to debilitation, emaciation with yellowish complexion and the like can appear; in severe cases, the drug may damage the nervous system and the digestive system, even may cause symptoms such as endocrine dyscrasia, and finally addict, and has a potential tendency of taking drugs, which may have a bad influence on society. With the increasing promotion of the drug-resistant work, the traditional dishes are about to quit the dining table of people. The residents who abandon the eating of the dried poppy fruit boiled chicken are not free from regret; and the behaviors of continuously producing and eating dried poppy fruits for preparing vegetables by taking the way of danger from other people greatly obstruct the progress of the toxin prohibition work and cause harm to the society.
In order to solve the problems, the invention adopts coffee to replace dried poppy fruits to cook chicken. The instant coffee chicken has similar bitter taste and flavor, refreshing function, fishy smell removing effect and the like compared with the traditional preserved chicken with dried poppy fruits, avoids the use of the dried poppy fruits while keeping the taste of the traditional dishes, is greatly beneficial to the health of diners, and plays a good role in propaganda assistance to the work of drug inhibition.
Disclosure of Invention
The invention aims to provide an instant coffee chicken and a preparation method thereof.
The first purpose of the invention is realized in such a way that the instant coffee chicken is prepared by taking chicken and coffee as raw materials, wherein the mass ratio of the chicken to the coffee is (6-10): (1-3).
The instant coffee chicken is prepared by taking chicken and coffee as raw materials and adding auxiliary materials.
The addition amount of the auxiliary materials is 5-10% of the mass percentage of the chicken.
The auxiliary materials comprise scallion, ginger, garlic, hot pepper, salt and white granulated sugar.
The auxiliary materials comprise, by weight, 10-20 parts of green onions, 2-5 parts of gingers, 10-20 parts of garlic, 10-20 parts of hot peppers, 10-15 parts of salt and 10-20 parts of white granulated sugar.
The second purpose of the invention is realized by the method for preparing the instant coffee chicken, which comprises the following steps:
A. chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: coffee is brewed by using the coffee product and is placed for standby;
C. frying chicken: pouring edible oil into a pot, adding minced scallion, minced ginger, minced garlic and chili according to the formula ratio, putting chicken, and stir-frying until the chicken is broken;
D. stewing chicken: adding water into the pot, adding salt and white sugar, covering the pot, and boiling for 3 min;
E. pouring coffee for stewing: pouring coffee into the pot, covering the pot cover, and continuously stewing for 1-3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot.
Further, the coffee product of step B is a black fungus, an espresso, a roast coffee bean, an instant coffee powder or a coffee capsule.
And G, further, sterilizing at the temperature of 118-121 ℃ for 20-60 min.
The invention has the beneficial effects that:
1. the instant coffee chicken has bitter flavor, has similar taste to the traditional dish of boiled chicken with dried poppy fruits in southeast Asia such as Burma, can be popularized and applied to replace the boiled chicken with dried poppy fruits, and can still eat vegetables with similar taste under the condition of avoiding using the dried poppy fruits as cooking food materials.
2. The popularization and the application of the invention can guide the use of coffee to replace dried poppy fruits for cooking dishes in a large range, which is beneficial to greatly reducing the application of the dried poppy fruits and has good promotion effect on the work of toxin prohibition.
3. The invention uses coffee for cooking, which is beneficial to body health. Research shows that the coffee has the biological activities of relieving fatigue, expediting thinking, reducing fat, resisting ulcer, resisting bacteria, resisting aging, resisting inflammation and the like. The coffee is introduced into dishes for cooking, and has excellent application prospect.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
The instant coffee chicken is prepared from chicken and coffee serving as raw materials, wherein the mass ratio of the chicken to the coffee is (6-10): (1-3).
The instant coffee chicken is prepared by taking chicken and coffee as raw materials and adding auxiliary materials.
The addition amount of the auxiliary materials is 5-10% of the mass percentage of the chicken.
The auxiliary materials comprise scallion, ginger, garlic, hot pepper, salt and white granulated sugar.
The auxiliary materials comprise, by weight, 10-20 parts of green onions, 2-5 parts of gingers, 10-20 parts of garlic, 10-20 parts of hot peppers, 10-15 parts of salt and 10-20 parts of white granulated sugar.
The preparation method of the instant coffee chicken comprises the following steps:
A. chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: coffee is brewed by using the coffee product and is placed for standby;
C. frying chicken: pouring edible oil into a pot, adding minced scallion, minced ginger, minced garlic and chili according to the formula ratio, putting chicken, and stir-frying until the chicken is broken;
D. stewing chicken: adding water into the pot, adding salt and white sugar, covering the pot, and boiling for 3 min;
E. pouring coffee for stewing: pouring coffee into the pot, covering the pot cover, and continuously stewing for 1-3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot.
Further, the coffee product of step B is a black fungus, an espresso, a roast coffee bean, an instant coffee powder or a coffee capsule.
And G, further, sterilizing at the temperature of 118-121 ℃ for 20-60 min.
Example 1
A. Chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: brewing 2-5 bags of hangers coffee, collecting coffee liquid obtained by primary brewing, and placing for later use;
C. frying chicken: pouring 50 parts of edible oil into a pot, adding 10 parts of minced shallot, 5 parts of minced ginger, 10 parts of minced garlic and 15 parts of pepper, adding 800 parts of chicken, and stir-frying until the chicken is broken;
D. stewing chicken: pouring 200 parts of water into the pot, adding 15 parts of salt and 10 parts of white granulated sugar, covering the pot cover, and stewing and boiling for 3 min;
E. pouring coffee for stewing: pouring 150 parts of coffee into the pot, covering the pot cover, and continuously stewing for 2 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot at 120 deg.C for 40 min.
The coffee chicken of the embodiment has bitter flavor, tender and smooth meat, strong southeast Asia characteristic flavor and high nutritional value.
Example 2
A. Chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: brewing the Italian coffee for standby;
C. frying chicken: pouring 60 parts of edible oil into a pot, adding 10 parts of minced shallot, 5 parts of minced ginger, 15 parts of minced garlic and 15 parts of pepper, adding 900 parts of chicken, and stir-frying until the chicken is broken;
D. stewing chicken: pouring 200 parts of water into the pot, adding 15 parts of salt and 10 parts of white granulated sugar, covering the pot cover, and stewing and boiling for 3 min;
E. pouring coffee for stewing: pouring 200 parts of coffee into the pot, covering the pot cover, and continuously stewing for 3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot at 121 deg.C for 40 min.
The coffee chicken of the embodiment has bitter flavor, tender and smooth meat, strong southeast Asia characteristic flavor and high nutritional value.
Example 3
A. Chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: brewing the instant pure coffee powder without sugar and non-vegetable fat powder to obtain coffee liquid, and placing for later use;
C. frying chicken: pouring 50 parts of edible oil into a pot, adding 10 parts of minced shallot, 5 parts of minced ginger, 10 parts of minced garlic and 10 parts of pepper, adding 800 parts of chicken, and stir-frying until the chicken is broken;
D. stewing chicken: pouring 200 parts of water into the pot, adding 10 parts of salt and 20 parts of white granulated sugar, covering the pot cover, and stewing for 3 min;
E. pouring coffee for stewing: pouring 180 parts of coffee into the pot, covering the pot cover, and continuously stewing for 3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot at 121 deg.C for 40 min.
The coffee chicken of the embodiment has bitter flavor, tender and smooth meat, strong southeast Asia characteristic flavor and high nutritional value.
Example 4
A. Chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: brewing coffee capsules by using a capsule type coffee machine to obtain coffee liquid, and placing for later use;
C. frying chicken: pouring 60 parts of edible oil into a pot, adding 10 parts of minced shallot, 5 parts of minced ginger, 20 parts of minced garlic and 15 parts of pepper, adding 1000 parts of chicken, and stir-frying until the chicken is broken;
D. stewing chicken: pouring 240 parts of water into the pot, adding 15 parts of salt and 20 parts of white granulated sugar, covering the pot cover, and stewing and boiling for 3 min;
E. pouring coffee for stewing: pouring 240 parts of coffee into the pot, covering the pot cover, and continuously stewing for 3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot at 120 deg.C for 60 min.
The coffee chicken of the embodiment has bitter flavor, tender and smooth meat, strong southeast Asia characteristic flavor and high nutritional value.
Claims (8)
1. The instant coffee chicken is characterized by being prepared from chicken and coffee serving as raw materials, wherein the mass ratio of the chicken to the coffee is (6-10): (1-3).
2. The instant coffee chicken of claim 1, wherein the instant coffee chicken is prepared by taking chicken and coffee as raw materials and adding auxiliary materials.
3. The instant coffee chicken as claimed in claim 2, wherein the additive amount of the auxiliary materials is 5-10% of the chicken by mass percent.
4. The instant coffee chicken of claim 2 or 3, wherein the auxiliary materials are shallot, ginger, garlic, pepper, salt and white granulated sugar.
5. The instant coffee chicken as claimed in claim 4, wherein the auxiliary materials comprise, by weight, 10-20 parts of green onion, 2-5 parts of ginger, 10-20 parts of garlic, 10-20 parts of pepper, 10-15 parts of salt and 10-20 parts of white granulated sugar.
6. A preparation method of the instant coffee chicken as claimed in any one of claims 1 to 5, characterized by comprising the following steps:
A. chicken pretreatment: slaughtering a chicken, unhairing, removing internal organs, chicken fat, chicken heads, chicken necks and chicken feet, washing the chicken with high-pressure water, and cutting the chicken into chicken blocks with the length and the width of 20-25 mm;
B. coffee pretreatment: coffee is brewed by using the coffee product and is placed for standby;
C. frying chicken: pouring edible oil into a pot, adding minced scallion, minced ginger, minced garlic and chili according to the formula ratio, putting chicken, and stir-frying until the chicken is broken;
D. stewing chicken: adding water into the pot, adding salt and white sugar, covering the pot, and boiling for 3 min;
E. pouring coffee for stewing: pouring coffee into the pot, covering the pot cover, and continuously stewing for 1-3 minutes;
F. packaging: pouring into a sealed bag, and carrying out vacuum packaging by using a vacuum packaging machine;
G. and (3) sterilization: sterilizing in a high temperature sterilizing pot.
7. The method of preparing an instant coffee chicken of claim 6, wherein the coffee product of step B is an espresso, a coffee roast bean, an instant coffee powder or a coffee capsule.
8. The preparation method of the instant coffee chicken as claimed in claim 6, wherein the sterilization in the step G is carried out at the temperature of 118-121 ℃ for 20-60 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011545588.0A CN112544898A (en) | 2020-12-23 | 2020-12-23 | Instant coffee chicken and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011545588.0A CN112544898A (en) | 2020-12-23 | 2020-12-23 | Instant coffee chicken and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544898A true CN112544898A (en) | 2021-03-26 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106813A (en) * | 2014-06-30 | 2014-10-22 | 安徽靖童科技农业发展有限公司 | Mini chicken skewer and making method thereof |
| CN104286919A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Coffee flavor chicken claw and preparation method thereof |
| CN104770752A (en) * | 2015-03-27 | 2015-07-15 | 安徽先知缘食品有限公司 | Coffee duck meat and preparation method thereof |
| CN107751808A (en) * | 2017-10-16 | 2018-03-06 | 贵州五福坊食品股份有限公司 | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106813A (en) * | 2014-06-30 | 2014-10-22 | 安徽靖童科技农业发展有限公司 | Mini chicken skewer and making method thereof |
| CN104286919A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Coffee flavor chicken claw and preparation method thereof |
| CN104770752A (en) * | 2015-03-27 | 2015-07-15 | 安徽先知缘食品有限公司 | Coffee duck meat and preparation method thereof |
| CN107751808A (en) * | 2017-10-16 | 2018-03-06 | 贵州五福坊食品股份有限公司 | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof |
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