CN1234989A - Preparation of three-fragrant chicken - Google Patents
Preparation of three-fragrant chicken Download PDFInfo
- Publication number
- CN1234989A CN1234989A CN99113764A CN99113764A CN1234989A CN 1234989 A CN1234989 A CN 1234989A CN 99113764 A CN99113764 A CN 99113764A CN 99113764 A CN99113764 A CN 99113764A CN 1234989 A CN1234989 A CN 1234989A
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- CN
- China
- Prior art keywords
- chicken
- condiment
- breast meat
- mixes
- shredded
- 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.)
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Abstract
A three-taste shredded chicken is cooked through selecting raw material, shredding, baking, mixing with flavouring and packing, and features that it is special taste including smell, hot, salt and sweet ones.
Description
The present invention relates to a kind of typical local food preparation method technical field.
Along with agricultural production development, the modernization of raising chickens, people's lives are well-to-do again, and more and more Duo people does not like eating chicken, chicken breast meat especially, then cause foster chicken more and more many, but chicken can not be sold, and the peasant gets bumper crops not have a good harvest and occurs repeatedly at the family of raising chickens.And the living standards of the people raising, taste requires higher.
The object of the invention is to provide a kind of preparation of three-fragrant chicken that utilizes chicken to carry out deep processing, production one species tool typical local food.
Technical scheme of the present invention is to realize like this.Its production stage of the preparation method of this three-fragrant chicken is followed successively by (1) and selects materials, and chooses the chicken breast meat in the ripe chicken; (2) take off silk, scrabble chicken breast meat thread; (3) oven dry bakes thread chicken breast meat; (4) spice mixes shredded chicken and condiment; (5) packed products.
Described condiment mixes and is garlic 0.5-2Kg, green onion 0.5-2Kg, ginger 0.5-2Kg, capsicum 0.2-1Kg, sesame oil 0.5-2Kg and edible blend oil 100Kg mix and make condiment, above-mentioned condiment 100Kg is equipped with 50-80Kg shredded chicken, 5-10Kg white sugar, 5-10Kg stir-fry seed fiber crops, the 0.1-1.5Kg natural capsanthin pigment, 1-6Kg salt mixes.
This three-fragrant chicken utilizes in the chicken people not like eating chicken breast meat to carry out deep processing and make typical local food and sell for chicken a kind of new outlet is provided, and this shredded chicken local flavor is peculiar, have fragrant, peppery, salty, sweet, the appetizing effect, be fit to the requirement of people's particular tastes, again can instant bagged, for people travel at home, the food of providing convenience after work.
Below in conjunction with embodiment technical solution of the present invention is described in further detail.
Embodiment 1. (1) selects materials, and chooses chicken breast meat in the ripe chicken;
(2) take off silk, chicken breast meat is removed the peel, bones, gone muscle, takes off silk;
(3) oven dry bakes thread shredded chicken on dryer, dries by the fire that not have humidity to feel be good;
(4) spice, garlic 1Kg, green onion 1Kg, ginger 1Kg, capsicum 0.5Kg, sesame oil 1Kg, edible blend oil 100Kg mix and make condiment;
Above-mentioned condiment 100Kg is equipped with 60Kg shredded chicken, 8Kg white sugar, 8Kg stir-fry seed fiber crops, 1Kg natural capsanthin pigment, and 3Kg salt mixes;
(5) packed products.
Embodiment 2. (1) selects materials;
(2) take off silk;
(3) oven dry;
(4) spice; Garlic 2Kg, green onion 2Kg, ginger 2Kg, capsicum 1Kg, sesame oil 2Kg and edible blend oil 100Kg mix and make condiment.
Above-mentioned condiment 100Kg is equipped with the 80Kg shredded chicken, 10Kg white sugar, and 10Kg fries the seed fiber crops, the 1.5Kg natural capsanthin pigment, 5Kg salt mixes;
(5) packed products.
Embodiment 3. (1) selects materials;
(2) take off silk;
(3) oven dry;
(4) spice; Garlic 0.5Kg, green onion 0.5Kg, ginger 0.5Kg, capsicum 0.3Kg, sesame oil 0.5Kg, edible blend oil 100Kg mix and make condiment;
Above-mentioned condiment 100Kg is equipped with the 50Kg shredded chicken, 5Kg white sugar, and 5Kg fries the seed fiber crops, the 0.3Kg natural capsanthin pigment, 2Kg salt mixes;
(5) packed products.
Claims (2)
1. preparation of three-fragrant chicken, its production stage is followed successively by:
(1) selects materials, choose the chicken breast meat in the ripe chicken;
(2) take off silk, scrabble chicken breast meat thread;
(3) oven dry bakes thread chicken breast meat;
(4) spice mixes shredded chicken and condiment;
(5) packed products.
2. the method for claim 1, it is characterized in that described condiment mixes is garlic 0.5-2Kg, green onion 0.5-2Kg, ginger 0.5-2Kg, capsicum 0.2-1Kg, sesame oil 0.5-2Kg and edible blend oil 100Kg mix and make condiment, and above-mentioned condiment 100Kg is equipped with 50-80Kg shredded chicken, 5-10Kg white sugar, 5-10Kg stir-fry seed fiber crops, 0.1-1.5Kg natural capsanthin pigment, 1-6Kg salt mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113764A CN1086279C (en) | 1999-06-01 | 1999-06-01 | Preparation of three-fragrant chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113764A CN1086279C (en) | 1999-06-01 | 1999-06-01 | Preparation of three-fragrant chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1234989A true CN1234989A (en) | 1999-11-17 |
| CN1086279C CN1086279C (en) | 2002-06-19 |
Family
ID=5276918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99113764A Expired - Fee Related CN1086279C (en) | 1999-06-01 | 1999-06-01 | Preparation of three-fragrant chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1086279C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102475293A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making numbing sliced chicken |
| CN102475296A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for processing egg white shredded chicken |
| CN102835678A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for shredded chicken |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1016860B (en) * | 1990-11-21 | 1992-06-03 | 王德佑 | Metallic artistic-decorative picture and making method thereof |
| CN1058703A (en) * | 1991-06-05 | 1992-02-19 | 山东省临沂市肉类制品厂 | The processing method of steamed chicken with scallion oil cutlet |
| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
-
1999
- 1999-06-01 CN CN99113764A patent/CN1086279C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102475293A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making numbing sliced chicken |
| CN102475296A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for processing egg white shredded chicken |
| CN102475291B (en) * | 2010-11-24 | 2012-12-12 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102475293B (en) * | 2010-11-24 | 2013-05-01 | 河南省淇县永达食业有限公司 | Method for making numbing sliced chicken |
| CN102475296B (en) * | 2010-11-24 | 2013-05-01 | 河南省淇县永达食业有限公司 | Method for processing egg white shredded chicken |
| CN102835678A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for shredded chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1086279C (en) | 2002-06-19 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |