CN1868337A

CN1868337A - Method for preparing pot-stewed chicken meat and shrimp meat

Info

Publication number: CN1868337A
Application number: CNA2006100128797A
Authority: CN
Inventors: 梁连起
Original assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Current assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Priority date: 2006-06-28
Filing date: 2006-06-28
Publication date: 2006-11-29
Anticipated expiration: 2026-06-28
Also published as: CN100534330C

Abstract

A method for cooking the stewed chicken plus shelled fresh shrimps includes such steps as frying the chicken, yam and shelled fresh shrimps in oil, immersing them in the soup prepared from scallion, sweet flour paste, jujube, seafood paste, white sugar and water, boiling, adding oyster sauce, and boiling.

Description

The preparation method of a kind of chicken and peeled shrimp marinated food

Technical field

The present invention relates to a kind of deep-processed food, be specifically related to a kind of chicken and peeled shrimp marinated food preparation method.

Background technology

The processing method of bird, fish and shrimp meat cooked product is a lot, difference according to used condiment kind and processing method, can form the spiced and stewed food of different flavor and characteristic separately, but existing stew in soy sauce meat cooked in its processing a lot of effects such as the sense of smell adding synthetic perfumes or secondary colour and usually improve goods, vision that adopt, health is brought adverse influence.

Summary of the invention

The object of the invention provides a kind of the have chicken of spleen benefiting and stimulating the appetite, sweet salty sweet-smelling, unique flavor and long shelf-life and the preparation method of peeled shrimp spiced and stewed food.

The present invention seeks to realize like this: the preparation method of this chicken and peeled shrimp marinated food is boiling in being mixed with the thick gravy of flavoring ingredients with chicken and peeled shrimp, it is characterized in that consisting of by the chicken of per 400～500 weight portions and the weight of the used flavouring composition of peeled shrimp raw material:

80～120 parts of onion parts, 70～80 parts of flour pastes, 60～100 parts in date, 20～30 parts of hoisin sauces, 20～30 parts of white sugar, 40～60 parts of numb Chinese yams, 8～15 parts in oyster sauce;

The numb Chinese yam and the peeled shrimp that are cut into chicken, the section of fourth are pulled out after fried 40 seconds in 120 ℃ oil respectively, put into onion parts, flour paste, date, hoisin sauce and the white sugar of above-mentioned flavouring composition then in diced chicken, numb Chinese yam and the peeled shrimp after fried system in proportion, after adding water and making diced chicken, numb Chinese yam and peeled shrimp be submerged state, boiled 10～15 minutes with vigorous fire, after adding 8～15 parts of oyster sauce, boil with moderate heat again and make finished product after 10～15 minutes.

The ratio of weight and number of described chicken and peeled shrimp is 2: 1～1: 1.Described chicken is preferably chicken leg meat.

The numb Chinese yam (formal name used at school is a Chinese yam) that the present invention adopts has the function of tonifying middle-Jiao and Qi, tonifying spleen and stomach, longue meat, antidiarrheal and invigorating the spleen and controlling nocturnal emission with astringent drugs, beneficial lung, can each organ of nutrition human body particularly maintains the normal function of cardio-cerebrovascular; Date is the traditional Chinese medical science and invigorant commonly used among the people especially, and the merit that has tonifying spleen and stomach, fosters the spirit of nobility and promote the production of body fluid can be controlled diseases such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, anaemia palpitaition, irritated dreaminess.

The technological progress that the present invention obtains:

(1). the present invention is that the imperial palace is in vogue and once becoming one cuisines that the research and development stew in soy sauce goes out on the basis that famous dish that Zhili governor official entertains " jumps in the chicken " at discovery and arrangement and in the period of using for reference Kangxu, the bright perfume of existing chicken, the tender and crisp deliciousness that has peeled shrimp again, sweet salty sweet-smelling, make the people feel the lips and teeth lasting after edible, enjoy endless aftertastes, have spleen benefiting and stimulating the appetite simultaneously, foster the spirit of nobility promote the production of body fluid, controlling nocturnal emission with astringent drugs benefit lung, improve the health, dietary function such as kidney tonifying benefit blood.

(2). the present invention can make and promptly open instant vacuum packaged instant food, and long shelf-life can be tasted people whenever and wherever possible to obtain this to have Zhili governor and the imperial palace cuisines that enrich historical cooking culture, has significant social economic benefit and promotional value.

The specific embodiment

Embodiment 1: 250 gram chicken leg meats, 200 gram fresh shrimps and 50 grams that will be cut into 1cm side's fourth are cut into the thick numb yam slice of 0.3cm after fried 40 seconds, to be pulled out standby in 120 ℃ edible oil respectively; To explode then in diced chicken, numb yam slice and the peeled shrimp after the system and put into pot, and add the big onion parts of 100 grams, 75 gram Baoding Huai Mao flour pastes, 80 gram dates, 25 gram Li Jin note board hoisin sauces and 25 gram white sugar, after adding water and making diced chicken, numb yam slice and peeled shrimp be submerged state, boiled 15 minutes with vigorous fire, adding 12 gram oyster sauce boils with moderate heat and takes the dish out of the pot after 10 minutes, vacuum packing then, involution, sterilization are made and are promptly opened instant instant food.

Embodiment 2: the present embodiment difference from Example 1 be will be cut into 200 gram chicken leg meats, 200 gram fresh shrimps and 40 grams of 1cm side's fourth be cut into the thick numb yam slice of 0.3cm respectively in 120 ℃ edible oil after fried 40 seconds, pull out and put into pot, add the big onion parts of 90 grams, 70 gram flour pastes, 70 gram dates, 22 gram hoisin sauces and 20 gram white sugar, after adding water and making diced chicken, numb yam slice and peeled shrimp be submerged state, boiled 10 minutes with vigorous fire, add 10 gram oyster sauce boil with moderate heat again take the dish out of the pot after 15 minutes, vacuum packaging.

Embodiment 3: the present embodiment difference from Example 1 be will be cut into 300 gram chicken leg meats, 200 gram fresh shrimps and 60 grams of 1cm side's fourth be cut into the thick numb yam slice of 0.3cm respectively in 120 ℃ edible oil after fried 40 seconds, pull out and put into pot, add the big onion parts of 120 grams, 80 gram flour pastes, 100 gram dates, 30 gram hoisin sauces and 30 gram white sugar, after adding water and making diced chicken and peeled shrimp be submerged state, boiled 15 minutes with vigorous fire, add 15 gram oyster sauce and boil with moderate heat again and take the dish out of the pot after 15 minutes.

Embodiment 4: the present embodiment difference from Example 1 be will be cut into the 240 gram chicken leg meats of 1 centimetre of Fang Ding and edible oil that yam slice that 160 gram fresh shrimps, 55 gram fiber crops are cut into 0.3 cm thick is put into 120 ℃ after fried 40 seconds, pull out and put into pot, add the big onion parts of 110 grams, 75 gram dates, 80 gram flour pastes, 28 gram hoisin sauces and 30 gram white sugar, after adding water and making diced chicken and peeled shrimp be half submerged state, boiled 3 minutes with vigorous fire, add 13 gram oyster sauce and boil with moderate heat again and take the dish out of the pot after 1 minute.

Claims

1. the preparation method of chicken and peeled shrimp marinated food, the boiling in being mixed with the thick gravy of flavoring ingredients with chicken and peeled shrimp is characterized in that consisting of by the chicken of per 400～500 weight portions and the weight of the used flavouring composition of peeled shrimp raw material:

2. the preparation method of chicken according to claim 1 and peeled shrimp marinated food, the ratio of weight and number that it is characterized in that described chicken and peeled shrimp is 2: 1～1: 1.

3. the preparation method of chicken according to claim 1 and peeled shrimp marinated food is characterized in that the weight of described flavouring composition consists of:

90～110 parts of onion parts, 70～80 parts of flour pastes, 70～90 parts in date, 22～28 parts of hoisin sauces, 20～30 parts of white sugar, 45～55 parts of numb Chinese yams, 10～13 parts in oyster sauce.

4. the preparation method of chicken according to claim 1 and peeled shrimp marinated food is characterized in that the weight of described flavouring composition consists of:

100 parts of onion parts, 75 parts of flour pastes, 80 parts in date, 25 parts of hoisin sauces, 25 parts of white sugar, 50 parts of numb Chinese yams, 12 parts in oyster sauce.

5. according to the preparation method of claim 1,2,3 or 4 described chicken and peeled shrimp marinated food, it is characterized in that described chicken is chicken leg meat.