Chicken flavored bran dough can and preparation method thereof

Abstract

The invention discloses a chicken flavored bran dough can and a preparation method thereof. The chicken flavored bran dough can belongs to canned food. The preparation method comprises the following steps: evenly mixing flour, gluten flour, water, baking soda and dry yeast, kneading the materials into flour dough, putting the flour dough into a thermostatic oven for fermentation, then dicing the fermented flour dough and putting diced flour dough into a steam box for steaming, slicing the diced flour dough after cooling; killing, cleaning and dicing a chicken, and putting the diced chicken into the water containing flavorings for cooking, fishing out the cooked chicken meat and spicery dreg and skimming off chicken fat, canning the bran and chicken soup, vacuuming, sealing, sterilizing and inspecting cans, and packaging qualified products for warehousing.

Description

technical field

[0001] The invention relates to a canned food, in particular to a canned chicken-flavored bran and a production method thereof. Background technique

[0002] Baked bran is a food with high vegetable protein and rich nutrition. It uses wheat flour as the main raw material. The gluten is washed out with water and then fermented by natural fermentation. Because the washed gluten contains too many carbohydrates, the prepared baked bran is easily broken when cooking. Gluten is naturally fermented, the quality is not easy to grasp, it is easy to become sour and smelly, and destroys the fibrous tissue. Simultaneously at present in the society there is someone to make canned food with roasted bran, but the canned food that it produces is not chewable, and sense organ is bad, can not arouse people's appetite. Contents of the invention

[0003] In order to solve the problems in the prior art, the invention provides a chicken-flavored roasted bran can with rich nutr...

Examples

Embodiment 1

[0019] 1. Production of roasted bran:

[0020] First put 46 kg of gluten flour and 4 kg of flour into the dough mixer and mix evenly; dissolve 0.15 kg of baking soda and 0.25 kg of dry yeast into 50 kg of water, stir well, then pour the water into the dough mixer and turn on Stir to knead the flour into a well-combined, smooth dough. Put it in a constant temperature box at 25°C to ferment for 55 minutes; take it out, cut it into 160g pieces, put it in a steaming tray, and steam it at 120°C for 50 minutes on a 6-layer steaming tray, take it out of the pot and cool it to room temperature naturally, and cut it into pieces A spare piece.

[0021] 2. Making chicken soup

[0022] Slaughter the live chicken, remove the viscera, wash it and cut it into small pieces; put it into a pot filled with water, put in an appropriate amount of pepper, fennel, cloves, star anise, ginger, orange peel, dried chili and salt, and put it on high heat After boiling, switch to a slow fire and contin...

Embodiment 2

[0025] First put 40 kg of gluten flour and 10 kg of flour into the dough mixer and mix evenly; dissolve 0.3 kg of baking soda and 0.5 kg of dry yeast into 50 kg of water, stir evenly, then pour the water into the dough mixer and turn it on Stir to knead the flour into a well-combined, smooth dough. Put it in a constant temperature box at 35°C to ferment for 45 minutes; take it out, cut it into 160g pieces, put it in a steaming tray, and steam it at 140°C for 45 minutes on the 6-layer steaming tray, take it out of the pot and cool it to room temperature naturally, then cut it into pieces A spare piece.

[0026] 2. Making chicken soup

[0027] Slaughter the live chicken, remove the viscera, wash it and cut it into small pieces; put it into a pot filled with water, put in an appropriate amount of pepper, fennel, cloves, star anise, ginger, orange peel, dried chili and salt, and put it on high heat After boiling, switch to a slow fire and continue to boil; stop the fire after 1 ...

technical field

[0001] The invention relates to a canned food, in particular to a canned chicken-flavored bran and a production method thereof. Background technique

[0002] Baked bran is a food with high vegetable protein and rich nutrition. It uses wheat flour as the main raw material. The gluten is washed out with water and then fermented by natural fermentation. Because the washed gluten contains too many carbohydrates, the prepared baked bran is easily broken when cooking. Gluten is naturally fermented, the quality is not easy to grasp, it is easy to become sour and smelly, and destroys the fibrous tissue. Simultaneously at present in the society there is someone to make canned food with roasted bran, but the canned food that it produces is not chewable, and sense organ is bad, can not arouse people's appetite. Contents of the invention

[0003] In order to solve the problems in the prior art, the invention provides a chicken-flavored roasted bran can with rich nutr...

Examples

Embodiment 1

[0019] 1. Production of roasted bran:

[0020] First put 46 kg of gluten flour and 4 kg of flour into the dough mixer and mix evenly; dissolve 0.15 kg of baking soda and 0.25 kg of dry yeast into 50 kg of water, stir well, then pour the water into the dough mixer and turn on Stir to knead the flour into a well-combined, smooth dough. Put it in a constant temperature box at 25°C to ferment for 55 minutes; take it out, cut it into 160g pieces, put it in a steaming tray, and steam it at 120°C for 50 minutes on a 6-layer steaming tray, take it out of the pot and cool it to room temperature naturally, and cut it into pieces A spare piece.

[0021] 2. Making chicken soup

[0022] Slaughter the live chicken, remove the viscera, wash it and cut it into small pieces; put it into a pot filled with water, put in an appropriate amount of pepper, fennel, cloves, star anise, ginger, orange peel, dried chili and salt, and put it on high heat After boiling, switch to a slow fire and contin...

Embodiment 2

[0025] First put 40 kg of gluten flour and 10 kg of flour into the dough mixer and mix evenly; dissolve 0.3 kg of baking soda and 0.5 kg of dry yeast into 50 kg of water, stir evenly, then pour the water into the dough mixer and turn it on Stir to knead the flour into a well-combined, smooth dough. Put it in a constant temperature box at 35°C to ferment for 45 minutes; take it out, cut it into 160g pieces, put it in a steaming tray, and steam it at 140°C for 45 minutes on the 6-layer steaming tray, take it out of the pot and cool it to room temperature naturally, then cut it into pieces A spare piece.

[0026] 2. Making chicken soup

[0027] Slaughter the live chicken, remove the viscera, wash it and cut it into small pieces; put it into a pot filled with water, put in an appropriate amount of pepper, fennel, cloves, star anise, ginger, orange peel, dried chili and salt, and put it on high heat After boiling, switch to a slow fire and continue to boil; stop the fire after 1 ...